New Featured Items Recipe

Prepare batter and fry

Combine the all-purpose flour, cornstarch, garlic powder, salt, and black pepper in a large bowl. Whisk in the cold sparkling water until a slightly lumpy batter forms (do not overmix). Pat cauliflower florets dry with paper towels, then toss in the batter to coat evenly. Heat neutral oil in a heavy skillet or deep fryer to 350°F (175°C). Fry battered cauliflower in batches for 4–6 minutes until golden and crisp, turning as needed. Drain on a wire rack set over a baking sheet or paper towels.

Make sesame soy glaze

While frying, whisk together soy sauce, rice vinegar, honey, toasted sesame oil, minced ginger and garlic, and red pepper flakes in a small saucepan. Heat over medium-low until warmed and slightly thickened, 2–3 minutes. Stir in sesame seeds and remove from heat.

Toss and finish

Place fried cauliflower in a large bowl. Pour glaze over the hot cauliflower and toss gently to coat. Garnish with sliced scallions and an extra sprinkle of sesame seeds. Serve immediately.

Marinate chicken

In a bowl combine lemon zest, lemon juice, olive oil, chopped parsley, oregano or thyme, minced garlic, salt, and black pepper. Pound or slice chicken thighs into 8 small portions that will fit slider buns. Add chicken to the marinade and refrigerate for at least 30 minutes, up to 2 hours.

Grill and assemble

Preheat a grill or grill pan to medium-high heat. Grill chicken pieces 3–4 minutes per side or until internal temperature reaches 165°F (74°C). Meanwhile, butter the insides of the mini buns and lightly toast them on the grill until golden. Spread about 1 tablespoon lemon aioli on the bottom half of each bun, top with a piece of grilled chicken, a small handful of mixed greens, and a sprinkle of chopped parsley. Cap with the toasted top bun and serve warm.

Make tartlet shells

In a food processor or by hand, cut cold diced butter into flour, powdered sugar, and salt until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing or mixing until dough just comes together. Form into a disk, wrap, and chill for 15–20 minutes. Roll out dough on a lightly floured surface and line four 3–4 inch tartlet pans (or one 6-inch). Trim and prick bottoms with a fork. Chill shells for 10 minutes, then blind bake at 375°F (190°C) with pie weights for 12–14 minutes until edges are lightly golden. Remove weights and cool slightly.

Prepare chocolate espresso filling

Place chopped dark chocolate in a heatproof bowl. Heat heavy cream until it just begins to simmer, then pour over chocolate. Add espresso or strong coffee and let sit 1 minute, then stir until smooth. Stir in egg yolk and vanilla extract until fully incorporated and glossy.

Bake and finish

Pour the warm ganache into the pre-baked tartlet shells. Bake tartlets at 325°F (160°C) for 8–10 minutes just to set the filling (or skip baking and chill 1 hour for a no-bake set). Remove, cool to room temperature, then chill 30 minutes to firm up. Sprinkle sea salt flakes over each tartlet before serving.