gem lettuce | white anchovy | breadcrumb | parmesan

caesar

chopped

kale & farro

pepperoni

truffle | parmesan bechamel | caramelized onion | mozzarella | fontina

wild mushroom

margherita

parmesan bechamel | burrata | petite basil

squash blossom

sourdough bread

olives

baby artichoke heart

port aspic | green apple compote | grilled sourdough

chicken liver mousse

tuna tartar

osetra caviar

dark chocolate budino

tomato | mozzarella | roasted onion | red pepper

fennel sausage pizza

parmesan bechamel | squash blossom | burrata | petite basil

squash blossom pizza

balsamic chile glaze | jimmy nardello peppers | cipollini | pan jus

chicken under a brick

chicken milanese

prime ny medallion

crispy rice | tomato | cucumber | dill yogurt | lemon vinaigrette

wild caught halibut

pan seared scallop

broccolini | crushed pepper | fennel sausage pan jus

fennel crusted grilled pork tenderloin

baby heirloom tomato | parmesan | petite basil

ricotta cavatelli

tagliatelle

Preheat oven to 375°F (190°C). Toss the cubed day-old bread with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper on a baking sheet. Spread into a single layer and bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and let cool. If you prefer finer crumbs, pulse cooled cubes briefly in a food processor to desired texture.

Make crunchy breadcrumbs

Mince 1 large garlic clove finely (or grate). Finely chop 3 of the white anchovy filets and place them in a medium bowl with the minced garlic. Use the back of a spoon to mash into a paste.

Prepare garlic and anchovy base

Add 1 egg yolk, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice and 1 tsp salt to the anchovy-garlic paste. Whisk vigorously while slowly streaming in 6 tbsp extra-virgin olive oil to build a thick, emulsified dressing. Taste and adjust seasoning with black pepper and more lemon or salt as needed. If you prefer a lighter dressing or want assurance on food safety, substitute the raw yolk with 2 tbsp mayonnaise.

Emulsify dressing

If you want small anchovy bites distributed through the salad, finely slice the remaining 3 anchovy filets and stir them into the finished dressing.

Optional anchovy texture

Prepare lettuce: Trim root ends of the gem lettuce and separate into halves or quarters depending on size. Rinse and spin or pat dry thoroughly — dry leaves allow the dressing to cling.

Combine lettuce and dressing: Place the dried gem lettuce in a large bowl. Add about 3–4 tbsp of the dressing to start, then toss gently to coat. Add more dressing a tablespoon at a time until leaves are evenly coated but not soggy (you may not use all the dressing).

Add breadcrumbs and cheese: Sprinkle the toasted breadcrumbs over the dressed lettuce and toss gently to distribute. Grate or shave 3 oz Parmesan over the salad and toss lightly so cheese melts slightly into the warm crumbs and dressing.

Plate and finish: Divide salad among 4 plates (servings). Garnish each portion with about 3 tbsp shaved Parmesan and, if using, one or two extra white anchovy filets draped on top for presentation. Finish with a crack of fresh black pepper and a light drizzle of olive oil if desired.

gem lettuce (or baby romaine hearts)

Parmesan cheese

White anchovies (preserved in oil)

Fresh lemon juice

Extra-virgin olive oil

Dijon mustard

Garlic (large cloves)

Worcestershire sauce

Egg yolk (room temperature)

Salt

Freshly ground black pepper

Day-old crusty bread (or sourdough), cubed

Olive oil

Shaved Parmesan (for finishing)

White anchovy filets (extra, optional)

Trim root end of each gem lettuce head, discard any wilted outer leaves, then quarter or coarsely chop each head into roughly 1–2 inch pieces. Transfer to a large salad bowl and toss with 1 tablespoon extra-virgin olive oil to lightly coat.

Prepare lettuce

Slice pepperoncini crosswise into rings or halve lengthwise if preferred; remove seeds for less heat. Halve cherry tomatoes and very thinly slice the red onion. Add both to the bowl with the lettuce.

Prep pepperoncini and vegetables

Drain and rinse chickpeas, then pat dry on paper towels. Add chickpeas, sliced salami strips and cubed (or shredded) fontina to the bowl.

Add protein and cheese

Sprinkle chopped parsley, 1/2 tsp kosher salt and 1/4 tsp black pepper over the salad. Wait to dress the salad until right before serving (see vinaigrette).

Season and toss

Make vinaigrette: In a small bowl or jar combine 3 tablespoons red wine vinegar, Dijon mustard, honey (or maple syrup), minced shallot and minced garlic. Whisk or shake to combine.

Emulsify: While whisking constantly (or with jar lid on), slowly stream in 6 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper to taste. Taste and adjust acidity or sweetness — add another 1/2 tsp honey or 1/2 tbsp vinegar if needed.

Dress the salad: Just before serving, pour about 3–4 tablespoons of vinaigrette over the salad (reserve leftover dressing for serving). Toss gently but thoroughly so lettuce, chickpeas and other ingredients are evenly coated. Add more dressing if you prefer a wetter salad.

Final adjust and serve: Taste and adjust seasoning with additional salt and pepper if necessary. Transfer to plates or a serving bowl and serve immediately.

gem lettuce

pepperoncini

canned chickpeas (garbanzo beans), drained and rinsed

salami, thinly sliced and cut into strips

fontina cheese, cut into small cubes or shredded

ripe cherry tomatoes, halved

red onion, very thinly sliced

fresh parsley, chopped

extra-virgin olive oil (for tossing)

kosher salt

freshly ground black pepper

red wine vinegar

honey or maple syrup

shallot, minced (or 1 tsp dried shallot)

extra-virgin olive oil

garlic, minced

Remove tough kale stems and stack leaves. Roll or fold leaves and slice thinly into ribbons until you have about 4 cups. Place sliced kale in a large mixing bowl.

Prep kale

Massage kale with a pinch of salt (from the vinaigrette salt allowance) for 1–2 minutes: use your fingertips to rub and squeeze the leaves until they soften and darken. This reduces bitterness and makes the leaves more tender.

Add the cooled cooked farro to the bowl with the massaged kale and toss to combine so grains begin to integrate with the greens.

Halve the cherry tomatoes and add them to the bowl.

Seed (if desired) and dice the cucumber; add to the bowl.

Trim the sugar snap peas, slice them thinly on the bias and add to the bowl.

Thinly slice the radishes and add them to the bowl for crunch and color.

If using, chop parsley and add with the grated Parmesan to the salad bowl. Reserve a small pinch of Parmesan for finishing.

In a small bowl or jar combine fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt and pepper. Whisk or shake vigorously to emulsify.

While whisking, slowly drizzle in the extra-virgin olive oil until the dressing is fully combined and slightly thickened. Taste and adjust seasoning: add more salt, pepper or lemon as desired.

Pour about two-thirds of the lemon vinaigrette over the kale and farro mixture. Toss thoroughly to coat all ingredients. Allow the salad to sit for 5 minutes so the flavors meld and the kale softens further.

Taste and add more dressing if needed. Sprinkle reserved Parmesan and lemon zest over the top. If using, scatter toasted pine nuts or chopped walnuts for additional texture.

Serve immediately, or refrigerate up to 2 hours. If making ahead, store dressing separately and toss just before serving to keep vegetables crisp.

kale leaves, stems removed and thinly sliced

cooked farro, cooled

cherry tomatoes, halved

cucumber, seeded and diced

sugar snap peas, trimmed and thinly sliced on the bias

radishes, thinly sliced

fresh flat-leaf parsley, chopped (optional)

freshly grated Parmesan

fresh lemon juice (about 1 medium lemon)

garlic, minced (about 1 small clove)

salt

black pepper, freshly ground

lemon zest (optional, for brightness)

toasted pine nuts or chopped walnuts (optional)

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Proof yeast

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a rough dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.

Knead the dough until smooth and elastic, about 6–8 minutes by mixer on medium speed or 8–10 minutes by hand, adding a tablespoon of flour if the dough is excessively sticky.

Shape dough into a ball, lightly oil the bowl, place the dough back in, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

After rising, punch down the dough and transfer to a lightly floured surface. Divide if making more than one pizza (this recipe makes one large 12–14" pizza). Let rest 10 minutes before shaping.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, do not brown.

Add crushed tomatoes, dried oregano, salt and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to lukewarm.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer to a floured peel or prepared baking sheet.

Brush the dough rim lightly with 1 tablespoon olive oil to encourage browning.

Spread an even layer of the cooled tomato sauce over the dough, leaving the crust exposed (about 2/3 cup sauce, depending on preference).

Distribute the fresh mozzarella evenly over the sauced dough. Tear or scatter the mozzarella so it melts evenly.

Place pepperoni slices evenly on top of the cheese so they can crisp at the edges while baking.

Sprinkle the grated Parmesan lightly over the pizza, and scatter the 1 teaspoon dried oregano and optional red pepper flakes if using.

Bake on the hot stone or in the oven for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbly and beginning to brown.

If you want crisper pepperoni edges, broil 1–2 minutes at the end watching carefully to avoid burning.

Remove pizza from oven. Let rest 2–3 minutes, then slice. Finish with a light dusting of additional grated Parmesan or a small pinch of dried oregano to taste.

all-purpose flour

warm water (about 105–115°F / 40–46°C)

active dry yeast

olive oil

granulated sugar

crushed tomatoes (canned)

garlic cloves, minced

dried oregano

black pepper

fresh mozzarella, sliced or shredded

pepperoni slices

dried oregano (for finishing)

olive oil (for brushing)

optional: red pepper flakes

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats. Lightly dust a pizza peel or baking sheet with the all-purpose flour.

Preheat and prepare

Stretch or roll the pizza dough on a lightly floured surface to approximately 12-inch diameter (or desired size). Transfer the shaped dough to the prepared peel or baking sheet. Brush the outer rim lightly with olive oil to encourage browning.

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously for 1 to 2 minutes until the mixture bubbles and loses any raw flour smell but does not brown.

Make roux

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream. Continue whisking to prevent lumps. Bring the mixture to a gentle simmer; it will thicken within 3 to 5 minutes.

Add milks

Stir in 1/2 cup grated Parmesan until melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch (1/8 tsp) freshly grated nutmeg if using. Remove from heat and stir in 1 teaspoon white truffle oil. Taste and adjust seasoning; set aside to cool slightly so it spreads easily but is still warm.

Finish béchamel

In a large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the thinly sliced yellow onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onions are deeply softened and golden brown, about 25 to 30 minutes. If you want to speed this, stir in 1 teaspoon brown sugar after 10 minutes. Near the end, increase heat slightly and deglaze with 1 tablespoon sherry or dry white wine if using, scraping up any browned bits. Transfer caramelized onions to a bowl and set aside.

Caramelize onions

Increase skillet heat to medium-high. Add the cleaned, sliced wild mushrooms in a single layer (do in batches if necessary) and cook without stirring for 2 minutes to get color, then stir. Add 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sear until mushrooms are browned and any liquid has evaporated, about 5 to 7 minutes total. Return the caramelized onions to the skillet briefly to combine and warm through. Taste and adjust seasoning; remove from heat.

Sear mushrooms

Spread a thin, even layer (about 1/2 cup) of the truffle-Parmesan béchamel over the stretched dough, leaving a 1/2-inch rim for the crust.

Distribute half of the fresh mozzarella (3 oz) and all of the shredded fontina (3 oz) evenly over the béchamel.

Spoon the mushroom and caramelized onion mixture evenly over the cheeses, taking care not to overload the center so the crust can cook through.

Finish with the remaining mozzarella, then sprinkle 2 tablespoons grated Parmesan evenly over the top. If you like a touch of heat, sprinkle 1/4 teaspoon red pepper flakes.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until the crust is golden and cheese is bubbling and slightly browned in spots, 8 to 12 minutes depending on oven and stone. Rotate halfway through for even browning.

Once baked, remove pizza and let rest 2 minutes. Drizzle an additional 1/4 to 1/2 teaspoon white truffle oil over the top if desired and sprinkle chopped parsley or microgreens as garnish. Slice and serve immediately.

pizza dough (store-bought or homemade)

all-purpose flour (for dusting)

unsalted butter

whole milk

heavy cream

parmesan cheese, finely grated

white truffle oil

nutmeg, freshly grated (optional)

mixed wild mushrooms (shiitake, cremini, oyster), cleaned and sliced

yellow onion, thinly sliced

fresh thyme leaves

brown sugar (for faster caramelization, optional)

sherry or dry white wine (optional for deglaze)

fresh mozzarella, thinly sliced or shredded

fontina, shredded

grated parmesan (for finishing)

fresh parsley or microgreens (for garnish)

red pepper flakes (optional)

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy.

Activate yeast

In a large bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon until a shaggy dough forms.

Make dough

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tablespoons additional flour as needed.

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place for 60–90 minutes, or until doubled in size.

After rising, punch down dough and let rest 5 minutes. On a floured surface, shape into a 12-inch round (or two smaller pizzas) and transfer to a pizza peel or baking sheet dusted with flour or cornmeal.

Prepare sauce while dough rises. Finely mince the garlic. In a small bowl, combine crushed tomatoes, minced garlic, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon dried oregano. Stir until well blended. Taste and adjust seasoning; sauce should be slightly salty and bright. No cooking required for a simple margherita, but you can simmer 5–10 minutes on low for a thicker taste—cool before using.

Preheat oven to 500°F (260°C) with a pizza stone on the middle rack for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

Slice the fresh mozzarella into 1/4-inch rounds and drain any excess liquid on paper towels. Slice the tomato into thin rounds and pat dry to avoid soggy pizza.

Spread a thin, even layer of the tomato sauce over the shaped dough, leaving a 1/2-inch rim for the crust. Use about 2/3 to 3/4 cup of sauce for a 12-inch pizza.

Arrange mozzarella slices evenly over the sauce. Tuck tomato slices between some cheese pieces if desired. Drizzle 1 tablespoon olive oil over the top and sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper evenly.

Caesar

Chopped

Kale & Farro

Pepperoni

Wild Mushroom

Margherita

Squash Blossom

Sourdough Bread

Olives

Baby Artichoke Heart

Chicken Liver Mousse

Tuna Tartar

Osetra Caviar

Dark Chocolate Budino

Fennel Sausage Pizza

Squash Blossom Pizza

Chicken Under A Brick

Chicken Milanese

Prime Ny Medallion

Wild Caught Halibut

Pan Seared Scallop

Fennel Crusted Grilled Pork Tenderloin

Ricotta Cavatelli

Tagliatelle