Hot Chocolate

Vegan Burger

Pan Seared Salmon Filet

Chilaquiles

Avocado Toast

Crab Benedict

Breakfast Burrito

California Omelette

In a medium saucepan over medium heat, combine 4 cups whole milk and 1/2 cup heavy cream. Heat gently, stirring occasionally, until steam begins to rise and small bubbles form around the edges (do not boil), about 5–7 minutes.

Warm dairy

While the milk warms, whisk together 1/2 cup unsweetened cocoa powder and 1/4 cup granulated sugar in a small bowl to remove lumps.

Whisk cocoa and sugar

Add 2–3 tablespoons of the warm milk to the cocoa-sugar mixture and whisk until smooth to create a slurry. This prevents clumping when added to the pot.

Temper cocoa

Pour the cocoa slurry back into the saucepan and whisk to combine. Add 4 oz finely chopped semisweet chocolate and 1/8 tsp salt. Continue to cook over medium-low heat, whisking frequently, until the chocolate is fully melted and the mixture is smooth and slightly thickened, about 3–4 minutes. Do not let it boil.

Combine and dissolve chocolate

Remove the pan from heat. Stir in 1 tsp pure vanilla extract and 1/4 tsp ground cinnamon. If using a subtle heat, add 1/8 tsp chili powder now. Taste and adjust sweetness with extra sugar if needed.

Season and finish

Ladle hot chocolate into mugs. Top each serving with a generous dollop of whipped cream and about 1/4 cup marshmallows (or to taste). For presentation, dust a pinch of cocoa powder or cinnamon on the whipped cream.

Serve

To store, cool to room temperature and refrigerate in a sealed container up to 3 days. Reheat over low heat, whisking occasionally, and add a splash of milk if too thick.

Make-ahead and reheat

whole milk

heavy cream

unsweetened cocoa powder

granulated sugar

semisweet chocolate

salt

pure vanilla extract

ground cinnamon

marshmallows

whipped cream

optional: chili powder

In a small bowl, combine flaxseed meal and water (1 tbs flax + 3 tsp water). Stir and let sit 5–10 minutes until gelled.

Make flax egg

Heat 1 tsp olive oil in a medium skillet over medium heat. Add chopped onion and grated carrot. Sauté 5–7 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Cook aromatics

In a large mixing bowl, add cooked brown lentils and mash lightly with a fork or potato masher leaving some texture (about 30–50% mashed). Add rolled oats, cooled sautéed vegetables, tomato paste, soy sauce, cumin, smoked paprika, black pepper, salt, and the flax egg. If using nutritional yeast, parsley, or hot sauce, add them now. Stir thoroughly until mixture holds together; let sit 5 minutes so oats hydrate. If mixture is too wet, add up to 2 tbs more oats; if too dry, add 1–2 tbs water or 1 tsp olive oil.

Combine base ingredients

Divide mixture into 4 equal portions (for 4 burgers). Using damp hands, shape into patties about 3/4-inch thick and 3–4 inches wide. Press edges to compact and smooth surfaces so they hold together during cooking.

Form patties

Heat remaining 1 tsp olive oil in a large nonstick skillet over medium. Place patties in skillet (work in batches if needed). Cook 4–5 minutes per side, pressing gently with a spatula once after flipping, until a brown crust forms and patties are heated through. Alternatively, bake on a parchment-lined sheet at 375°F (190°C) for 18–22 minutes, flipping once halfway, until golden.

Cook patties

Transfer cooked patties to a plate and keep covered while preparing buns and toppings so they stay warm and slightly moist.

Keep warm

In a small bowl combine vegan mayonnaise, Dijon mustard, and ketchup. Stir until smooth and season to taste with a pinch of salt and pepper. Add a dash of hot sauce if desired.

Make sauce

If desired, toast the buns cut-side down in the same skillet for 1–2 minutes until lightly golden. Arrange lettuce leaves, tomato slices, red onion, and pickles so they are ready to assemble.

Prepare buns and toppings

Spread a tablespoon of the sauce on the bottom bun. Place a lettuce leaf, then a warm lentil patty, top with tomato slice, red onion rings, pickles, and a smear of sauce on the top bun. Close and serve immediately.

Assemble burgers

Serve the vegan burgers with oven-baked fries, a side salad, or coleslaw. Leftover patties refrigerate in an airtight container for up to 3 days or freeze for up to 1 month (cool completely before freezing; reheat gently in oven or skillet).

cooked brown lentils

rolled oats (or oat flour)

finely grated carrot

finely chopped yellow onion

minced garlic

tomato paste

soy sauce or tamari

ground cumin

smoked paprika

ground black pepper

flaxseed meal (mixed with water)

water (for flax egg)

olive oil (for pan / optional)

vegan burger buns

romaine or butter lettuce leaves

tomato slices

red onion, thinly sliced

vegan mayonnaise

Dijon mustard

ketchup

pickle slices

nutritional yeast

chopped fresh parsley

chipotle paste or hot sauce

Remove salmon from refrigerator 15–20 minutes before cooking. Pat both sides and the skin dry with paper towels — dry surface promotes better sear.

Pat dry & bring to room temperature

Season the flesh side of each fillet evenly with 1/2 tsp Kosher salt per fillet (total 1 tsp), 1/2 tsp freshly ground black pepper per fillet (total 1 tsp), 1/4 tsp garlic powder per fillet (total 1/2 tsp), and sprinkle the lemon zest (1 tbsp) over both fillets. Press gently so seasoning adheres. Do not salt the skin side now (it can draw moisture).

Season

Place a heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat and let it heat for 2–3 minutes until hot but not smoking.

Preheat pan

Add 2 tablespoons olive oil to the pan and swirl to coat. Heat until oil shimmers and just begins to ripple.

Add oil

Carefully place the salmon fillets into the pan skin-side down, laying them away from you to avoid splatter. Use a spatula to gently press each fillet for 10–15 seconds to ensure the skin makes full contact with the pan and doesn’t curl.

Sear skin-side down

Reduce heat to medium. Cook skin-side down undisturbed for 5–7 minutes, depending on thickness (about 1-inch thick yields ~5 minutes). You want the skin to be deep golden-brown and crisp and the flesh to be cooked about two-thirds of the way up the side.

Cook skin-side

Flip the fillets carefully so skin is up. Immediately add 1 tablespoon unsalted butter, 2 lightly crushed garlic cloves, and 2 thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the top of the fillets with the melted butter and pan juices for 30–60 seconds to finish cooking and infuse flavor.

Flip & add aromatics

Cook on the flesh side for an additional 1–2 minutes for medium-rare to medium (internal temperature 120–125°F / 49–52°C for medium-rare, 125–130°F / 52–54°C for medium). If you prefer well-done, cook 3–4 minutes longer. Cooking times vary by thickness—remove a fillet when it flakes easily and the center is slightly translucent for medium.

Finish cooking

Transfer the salmon to a plate and let rest for 2–3 minutes. Spoon any butter and aromatics from the pan over the fillets. Squeeze 1 tablespoon fresh lemon juice evenly over both fillets.

Rest & finish

Sprinkle 1 tablespoon chopped fresh parsley over the salmon and serve with lemon wedges on the side. Serve immediately.

Garnish & serve

salmon fillets (skin-on)

Kosher salt

black pepper, freshly ground

garlic powder

lemon zest

olive oil

unsalted butter

garlic cloves, lightly crushed

fresh thyme sprigs

fresh lemon juice

extra lemon wedges

Stack tortillas and cut into 6–8 wedges each. Heat 1 cup vegetable oil in a large heavy skillet over medium-high heat until it registers 350°F (or a small tortilla sizzles immediately). Fry tortilla wedges in batches (do not overcrowd) for 1–2 minutes per side until crisp and golden. Transfer to a paper-towel-lined tray and immediately sprinkle with 1 tsp salt. Let cool; chips will crisp further. Reserve about 4 cups of chips for 4 servings (adjust if you like more or fewer chips).

Prepare and fry tortillas

If you prefer a lighter version, bake the tortilla wedges on a sheet at 400°F for 12–15 minutes, turning once, until crisp and golden.

When the sauce is ready, place a single layer of chips in a large skillet or shallow pan (or individual plates). Pour enough warm salsa over to coat and slightly soften the chips (about 1 to 1 1/2 cups salsa for the initial layer). Add shredded chicken or spoon dollops of refried beans if using. Top with remaining chips and more salsa to your liking. Sprinkle with crumbled queso fresco, chopped onion, and cilantro. Drizzle sour cream or crema over the top and add fried eggs if desired. Serve immediately so chips remain slightly crisp but softened by sauce.

Finish and serve

Remove stems and seeds from the dried guajillo (and ancho/pasilla if using). Toast chiles lightly in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1 cup hot (just-off-boil) water. Let soak 15 minutes until softened. Reserve about 1/4 cup of the soaking liquid.

Prepare chiles

While chiles soak, char the Roma tomatoes, half onion, and garlic cloves on a hot dry skillet or under a broiler, turning until skins are blackened and blistered (8–10 minutes), or roast at 425°F for 15–20 minutes. This step adds smoky depth to the salsa.

Roast tomatoes, onion, garlic

Remove stems from softened chiles. In a blender, combine soaked chiles, roasted tomatoes, roasted half onion, roasted garlic, 1/2 cup broth, reserved chile soaking liquid (1–2 tbsp), 1 tsp salt, 1/4 tsp cumin, 1/4 tsp oregano, and 1/4 tsp black pepper. Blend until very smooth, adding a splash more broth if needed to reach a pourable but slightly thick consistency.

Blend sauce

Heat 1 tsp vegetable oil in a medium skillet over medium heat. Pour in the blended sauce (careful, it may splatter). Simmer gently, stirring occasionally, 8–10 minutes to cook raw flavors out and thicken slightly. Taste and adjust salt, adding a pinch of sugar if tomatoes are very acidic. If sauce is too thick, add up to 2–4 tbsp more broth to loosen.

Cook and season

If using shredded chicken: warm it briefly by tossing in 1/4 cup of the prepared salsa in a small skillet over medium heat until heated through (2–3 minutes). For refried beans: warm gently in a small pan or microwave until spreadable; thin with a tablespoon of broth if too stiff.

corn tortillas (6-inch)

vegetable oil (for frying)

crumbled queso fresco or cotija

finely chopped white onion

fresh cilantro, chopped

sour cream or Mexican crema

fried or sunny-side up eggs (optional)

Roma (plum) tomatoes

dried guajillo chiles, stemmed and seeded

dried ancho or pasilla chile (optional, for depth)

white onion (small)

garlic cloves

vegetable oil

chicken or vegetable broth

dried oregano (preferably Mexican oregano)

black pepper

shredded cooked chicken (rotisserie or boiled)

refried beans (warm)

Lightly brush both sides of the sourdough slices with 1 tablespoon olive oil (or spread 1 teaspoon butter on one side if using). Toast the slices in a preheated skillet over medium heat for 2–3 minutes per side until golden and crisp, or toast in a toaster until edges are crisp and surface is lightly browned. Transfer toasted slices to a plate.

Prepare and toast bread

Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl.

Prepare avocado

Add 1 teaspoon fresh lemon juice, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes (if using) to the avocado. Mash with a fork to your preferred texture — chunky or smooth. Taste and adjust seasoning, adding a touch more lemon or salt if needed.

Season and mash

Divide the mashed avocado evenly between the two toasted bread slices, spreading it to the edges.

Assemble

Scatter halved cherry tomatoes and microgreens or arugula over the avocado if using. Drizzle 1/2 teaspoon extra-virgin olive oil over each toast (or total) and finish with a pinch (about 1/4 teaspoon) flaky sea salt and a light crack of black pepper.

Add optional toppings

Serve immediately while toast is still crisp to maintain texture. Leftover mashed avocado can be stored in an airtight container with a thin film of lemon juice on top and plastic pressed directly on the surface for up to 12–24 hours in the refrigerator.

sourdough bread slices

unsalted butter (optional)

ripe avocado

fine sea salt

freshly ground black pepper

red pepper flakes (optional)

cherry tomatoes, halved (optional)

microgreens or arugula (optional)

extra-virgin olive oil

flaky sea salt (for finishing)

In a medium bowl, gently pick through the lump crab meat to remove cartilage and shells. Combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, minced shallot, chopped parsley, old bay seasoning, salt, pepper, and the whole egg. Mix gently with a fork or rubber spatula until just combined—avoid breaking up the lumps of crab.

Prepare mixture

Divide the mixture into four equal portions and shape into compact patties about 3 inches in diameter and 1/2 inch thick. Place on a plate and chill in the refrigerator for 20–30 minutes to help them hold together.

Form cakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When the butter foams and the pan is hot, add the crab cakes (do not overcrowd). Cook 3–4 minutes per side until golden brown and crisp, flipping carefully with a spatula. Transfer to a warm oven (200°F/95°C) or a plate lined with paper towel while you finish the rest.

Pan-fry

Bring a small pot of water to a gentle simmer. Use a heatproof bowl (glass or metal) that will sit on top of the pot without touching the water.

Set up double boiler

In the bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon cold water until slightly thickened and pale.

Whisk yolks

Place the bowl over the simmering water and continue whisking constantly. Keep the heat low so the steam warms the bowl—do not let the water boil or the eggs will scramble. Whisk until the mixture reaches a ribbon consistency and feels warm to the touch (about 3–5 minutes).

Cook over gentle heat

Slowly drizzle in the 6 tablespoons melted butter in a thin, steady stream while whisking vigorously to create a smooth, emulsified sauce. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Remove from heat and season with 1/4 teaspoon salt and 1/8 teaspoon white pepper or a pinch of cayenne. Keep the hollandaise warm (but not hot) until serving—set the bowl over warm (not simmering) water or cover and place in a warm spot.

Emulsify with butter

Bring a wide, shallow pot of water to a gentle simmer and add 1 teaspoon white vinegar. Stir the water to create a gentle whirlpool. Crack each egg into a small cup, then gently slide one egg at a time into the center of the whirlpool. Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Remove eggs with a slotted spoon and drain briefly on paper towel.

Poach eggs

While poaching, split and toast 2 English muffins until golden. Butter them lightly if desired.

Toast muffins

Place two toasted English muffin halves on each plate. Top each muffin half with a warm crab cake. Gently set a poached egg on top of each crab cake. Spoon generous amounts of warm hollandaise over each egg so it drapes over the egg and crab cake.

Sprinkle chopped chives over the hollandaise and add a light grind of black pepper. Serve immediately with lemon wedges on the side for squeezing over the crab if desired.

lump crab meat

panko breadcrumbs

mayonnaise

Worcestershire sauce

large egg

minced shallot

old bay seasoning

unsalted butter (for pan)

vegetable oil (for pan)

egg yolks

cold water

unsalted butter (melted)

white pepper or cayenne

English muffins, split and toasted

large eggs (for poaching)

white vinegar (for poaching water)

chopped chives (for garnish)

lemon wedges (optional)

Crack the 6 eggs into a medium bowl. Add 3 tablespoons of whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until fully blended and slightly frothy.

Whisk eggs

Heat a nonstick skillet over medium heat and add 1 tablespoon butter. Once melted and foaming, pour in the egg mixture. Let sit 10–15 seconds, then gently stir with a spatula, folding the eggs from the edges to the center. Cook until soft-scrambled and just set, about 2–3 minutes. Remove from heat to prevent overcooking and set aside.