Bacon

Spiced Chicken

Smoked Salmon

Halloumi

2 Poached Eggs

Our classic avo smash with sheep's milk feta, heirloom tomatoes, chili flakes & soft herbs on toasted multigrain.

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Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil for easier cleanup. If you have a wire rack that fits the sheet, place it on the sheet and spray or lightly oil it; the rack lets fat drip away and yields crisper bacon.

Preheat

Lay bacon slices in a single layer on the rack or directly on the foil-lined sheet. Slices can be close but should not overlap so they cook evenly. For 1 lb of thin-sliced bacon, do this in one layer across the sheet.

Arrange bacon

If you want candied bacon, sprinkle brown sugar evenly over slices (about 1 tablespoon) or brush with 1 tablespoon maple syrup. For peppered bacon, lightly grind about 1 teaspoon black pepper over the slices.

Optional glaze or seasoning

Place the baking sheet on the middle rack. Bake for 12–18 minutes, checking at 10–12 minutes. Thin bacon will be done around 12–14 minutes; cook longer (up to ~18 minutes) for extra-crisp. Remove when edges are deep golden and fat is bubbling.

Bake

Using tongs, transfer bacon to a plate lined with paper towels to drain excess fat. If glazed, let rest 1–2 minutes so sugar or syrup sets slightly.

Drain and rest

Serve warm. To store, let cool fully, then refrigerate in an airtight container for up to 4–5 days or freeze up to 1 month.

Serve or store

Place a heavy skillet or cast-iron pan over medium heat. No oil is needed; bacon will render its own fat. If using very thin bacon, start with medium-low to prevent burning.

Heat skillet

Lay bacon strips in a single layer in the cold skillet (this helps render fat gradually). Work in batches if necessary to avoid overlap.

Add bacon

Cook for 4–6 minutes per side for thin slices, adjusting heat as needed. Flip with tongs every 2–3 minutes to promote even browning and prevent burning. Reduce heat if the bacon browns too quickly.

Cook, flip as needed

In the last minute of cooking, sprinkle brown sugar or brush maple syrup and flip once to caramelize lightly. Grind pepper over the strips if desired.

Optional finishing

Transfer cooked bacon to paper towels to drain and crisp for 1–2 minutes before serving or storing.

Watch for hot fat splatter—use a splatter screen if desired. Save rendered bacon fat by letting it cool slightly, then pouring into a heatproof container; store in the fridge for cooking later. Adjust cooking time for thicker-cut bacon: add 3–7 minutes in the oven or increase skillet time, cooking lower and slower to render fat without burning.

thin-sliced pork bacon

black pepper

brown sugar (optional for candied bacon)

maple syrup (optional for glaze)

oven or heavy skillet

baking sheet (if using oven)

rack (optional, for oven method)

paper towels

Pat the chicken pieces dry with paper towels. Using a sharp knife, score the skin a few times and make 2–3 shallow slashes into the flesh on each piece so the marinade can penetrate.

Prep the chicken

In a mixing bowl combine the yogurt, lemon juice, olive oil, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, smoked paprika, ground cinnamon, cayenne pepper, kosher salt and black pepper. Whisk until smooth and uniform.

Make the marinade

Add the chicken to the bowl and rub the marinade thoroughly over and under the skin and into the slashes. Cover and refrigerate at least 1 hour, preferably 4–8 hours. For best flavor, marinate up to 24 hours.

Marinate

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off; this helps cook more evenly.

Bring to room temperature

Stovetop method: Heat 1 tablespoon neutral oil in a large ovenproof skillet over medium-high heat until shimmering. Place the chicken skin-side down and cook undisturbed 6–8 minutes until the skin is deeply golden brown. Flip and cook 3–4 minutes on the other side. Transfer the skillet to a preheated 375°F (190°C) oven and roast 12–18 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Oven-only method: Preheat oven to 425°F (220°C). Arrange marinated chicken on a rimmed baking sheet or in a roasting pan skin-side up. Roast 30–40 minutes, basting once with pan juices, until internal temperature is 165°F (74°C) and skin is browned and crisp.

Pan-sear (stovetop) or roast (oven)

When chicken reaches temperature, remove from oven. Add 1 tablespoon butter to the hot pan (if using) and spoon the melted butter and pan juices over the chicken. Transfer to a cutting board or platter and let rest 5–8 minutes to allow juices to redistribute.

Finish with butter and rest

Sprinkle chopped cilantro or parsley over the chicken and serve with lemon wedges for squeezing. Taste and add flaky salt if desired.

Garnish and serve

bone-in, skin-on chicken thighs (or breasts)

plain yogurt (full-fat or Greek)

lemon juice

olive oil

garlic, minced

fresh ginger, grated

ground cumin

ground coriander

ground turmeric

smoked paprika

ground cinnamon

cayenne pepper

kosher salt

black pepper, freshly ground

neutral oil (vegetable or canola)

butter (optional, for finishing)

fresh cilantro or parsley, chopped

lemon wedges (to serve)

Trim any ragged edges and pin bones from the salmon with tweezers. Pat the fillet dry with paper towels. Leave the skin on; it helps hold the fish together during smoking.

Prepare the fillet

In a bowl combine kosher salt, light brown sugar, granulated sugar, coarsely ground black pepper, dried or fresh dill, and lemon zest. Stir until evenly blended.

Make the cure

On a sheet of plastic wrap, place half of the cure mixture in a bed and set the salmon, flesh-side down, onto it. Press the remaining cure over the skin side and flesh to fully cover the fish. Make sure edges are sealed with cure to prevent air pockets.

Apply the cure

Wrap the salmon tightly in plastic wrap and place it on a rimmed tray. Refrigerate for 6 to 12 hours (6 hours for thin pieces or if you want a lightly cured texture; 12 hours for firmer, saltier result). During curing, occasionally drain and discard any liquid that collects under the fish.

Refrigerate to cure

After curing, unwrap the salmon and rinse thoroughly under cold running water to remove the cure. Pat dry with paper towels. Place the salmon on a rack, uncovered, in the refrigerator and allow it to air-dry for 1 to 2 hours until a tacky, slightly dried pellicle forms on the surface — this helps the smoke adhere.

Rinse and dry

If using a dedicated smoker: preheat to 175–200°F (80–95°C) for cold-to-warm smoking. If using a grill: set up for indirect heat and aim for a steady temperature in the same range. If you want a very cold smoke (below 90°F / 32°C) you need a cold-smoking setup; the directions here assume warm smoking for food safety.

Prepare smoker or grill

Drain soaked wood chips and place them in your smoker box or foil pouch for the grill. Lightly brush the salmon flesh with 1 tablespoon oil to prevent sticking and help color development.

Prepare wood chips and fish

Place the salmon skin-side down on the smoker rack. Maintain a smoking temperature of 175–200°F (80–95°C). Smoke until the internal temperature reaches 125–140°F (52–60°C) depending on desired doneness: about 45–90 minutes for a 1–1.5 inch thick fillet. Check temperature in the thickest part of the fillet. The fish should flake slightly but remain moist.

Smoke the salmon

Remove the salmon from the smoker and let it rest at room temperature for 10–15 minutes, then transfer to a rack and cool further for 30 minutes. Chilling briefly in the refrigerator (30–60 minutes) firms the texture and makes slicing easier if serving cold.

Rest and cool

Slice the smoked salmon thinly across the grain using a sharp knife, or flake into pieces for salads. Garnish with fresh dill sprigs and lemon wedges. Serve warm, at room temperature, or chilled on bagels, crackers, salads, or as desired.

Slice and serve

Store leftover smoked salmon in an airtight container in the refrigerator for up to 4–5 days. For longer storage, vacuum-seal and freeze for up to 2 months. Thaw in the refrigerator before using.

Storage

fresh salmon fillet (skin-on), center-cut

light brown sugar, packed

granulated sugar

black pepper, coarsely ground

dried dill or 2 tbs fresh chopped dill

lemon zest (from 1 lemon)

wood chips (alder, apple, or maple), soaked 30 minutes

olive oil or neutral oil

fresh dill sprigs (optional, for garnish)

lemon wedges (for serving)

Remove the halloumi from its packaging and rinse briefly under cold water. Pat dry with paper towels. Cut the block into 8 slices about 1/3 to 1/2 inch (8–12 mm) thick so slices hold together while grilling.

Prepare and slice halloumi

In a shallow bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp dried oregano, 1 tsp black pepper and 1/4 tsp red pepper flakes. Brush both sides of each halloumi slice with the marinade and let sit 5–10 minutes at room temperature to absorb flavor. (Halloumi doesn't need a long marinade because it's dense and salty.)

Marinate briefly

Heat a nonstick skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). When hot, add the halloumi slices in a single layer—no additional oil is necessary if pan is well-heated, otherwise add a teaspoon of oil. Cook for 2–3 minutes per side, until golden brown and crisp edges form. Avoid moving slices while searing so a crust can develop. Alternatively, grill over medium-high heat for 2–3 minutes per side.

Pan-fry or grill

While the halloumi rests, halve the cherry tomatoes, seed and dice the cucumber into small pieces (about 1/4-inch), and thinly slice the red onion. Chop the mint and parsley finely.

Prepare vegetables

In a medium bowl toss the tomatoes, cucumber, and red onion with 1 tbs olive oil (for serving), a pinch of black pepper, and a squeeze of lemon from one wedge. Taste and adjust with more lemon or pepper as desired.

Dress vegetables

Arrange the dressed vegetables on a serving plate or shallow bowl. Place the hot seared halloumi slices on top. Scatter the chopped mint and parsley over the cheese and vegetables. Add lemon wedges on the side for extra brightness. If desired, drizzle a small amount of honey over the halloumi for a sweet-salty contrast and finish with an optional extra drizzle of olive oil and a crack of black pepper to taste.

Assemble

Serve immediately while the halloumi is warm and slightly squeaky. Offer warm pita or crusty bread on the side to scoop up the vegetables and cheese. Leftovers can be stored separately: refrigerate cooked halloumi in an airtight container for up to 3 days and reheat briefly in a hot pan to restore crust.

halloumi cheese

extra-virgin olive oil

dried oregano

freshly ground black pepper

red pepper flakes

cherry tomatoes

cucumber

red onion

fresh mint leaves

fresh parsley

lemon wedges

extra-virgin olive oil (for serving)

black pepper (to taste)

warm pita or crusty bread

honey (drizzle)

Choose a shallow wide saucepan or sauté pan that will comfortably hold both eggs without overcrowding. Pour 4 cups of water into the pan and add 1 tablespoon white vinegar and 1 teaspoon fine salt. Heat over medium until water reaches a gentle simmer with small bubbles forming on the bottom and a few rising to the surface (around 180–190°F / 82–88°C). Do not bring to a rolling boil.

Prepare water

Crack each egg into its own small ramekin or cup. This makes it easier to slide the egg into the water and helps avoid shell fragments.

Prepare eggs

Using a spoon, stir the simmering water in one direction to create a gentle whirlpool. This can help the white wrap around the yolk for one egg; for two eggs you can still use the whirlpool for the first egg and slip the second in at the opposite side so they don't collide.

Create gentle vortex (optional)

Hold the ramekin low to the water and gently slide the first egg into the simmering water. If using the whirlpool, drop the egg into the center. Immediately slide the second egg in 2–3 inches away. Reduce heat slightly if the water becomes too active; maintain a gentle simmer. Cook for 3 minutes for a runny yolk, 3 1/2 minutes for slightly more set, or 4 minutes for a medium yolk.

Poach the eggs

Use a slotted spoon to lift each egg out carefully. Gently blot the underside on a folded paper towel to remove excess water. If desired, trim any ragged white edges with kitchen scissors for a neater presentation.

Remove and drain

Place eggs on a warm plate or on top of toasted bread. Add 1 teaspoon unsalted butter on top of the eggs to melt, sprinkle with 1/4 teaspoon cracked black pepper and 1 tablespoon chopped chives or parsley if using. Season to taste with a small pinch of additional salt if needed.

Finish

If serving on toast or English muffin, toast to desired level and butter lightly. Top each piece with one poached egg and optional avocado slices. Serve immediately while warm.

large fresh eggs

water

white vinegar (5% acidity)

fine salt

unsalted butter

cracked black pepper

fresh chopped chives or parsley (optional)

toasted bread or English muffin halves

avocado slices (optional)

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously with a fork or whisk until the mixture is uniform in color and slightly frothy, about 30–45 seconds.

Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling the pan to coat the surface. Heat until the butter foams but does not brown, about 30–45 seconds.

Heat pan

Pour the whisked eggs into the warmed skillet. Let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a heatproof spatula, gently push the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue gently folding and pushing every 10–15 seconds until the eggs are mostly set but still slightly glossy and creamy, about 1.5–2 minutes total (adjust time for firmer eggs).

Cook eggs

Remove the skillet from heat just before the eggs reach your desired doneness—the residual heat will finish cooking. Add an additional small pat of butter if desired and fold it in for extra silkiness, about 5–10 seconds. Taste and adjust seasoning with a small pinch more salt and pepper if needed.

Transfer the eggs to a plate. Sprinkle 1 tablespoon chopped fresh chives and 2 teaspoons grated Parmesan cheese over the top. Add hot sauce to taste (about 1 teaspoon) if you like a little heat. Serve immediately.

large eggs

whole milk

chopped fresh chives

grated Parmesan cheese

hot sauce

Heat a skillet or griddle over medium heat. Lightly butter or brush each slice of multigrain bread with the butter/olive oil. Toast the bread 1–2 minutes per side, pressing gently, until golden brown and crisp at the edges. Remove and keep warm.

Prepare bread

While the bread toasts, halve the heirloom cherry tomatoes and place them in a small bowl. Finely chop the soft herbs (basil, chives, parsley). Set aside about half the chopped herbs for garnish and mix the rest with the tomatoes if you prefer a tossed topping.

Prep tomatoes and herbs

Cut the avocados in half, remove pits, and scoop the flesh into a medium bowl. Add the lemon juice, olive oil, 2 pinches of sea salt, and a pinch of black pepper. Using a fork, roughly mash the avocado—leave some small chunks for texture. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Make avocado smash

Divide the mashed avocado evenly across the two toasted multigrain slices, spreading to cover. Spoon the halved heirloom tomatoes on top (or scatter if mixed with herbs). Crumble the sheep's milk feta over each slice evenly (about 20 g per slice). Sprinkle red chili flakes to taste (about 1/2 tsp per slice or split) and scatter the remaining chopped herbs and microgreens if using.

Drizzle a thin thread of extra-virgin olive oil over each slice and add a final pinch of sea salt and freshly cracked black pepper. Serve immediately with an extra lemon wedge on the side for squeezing over the top.

Finish and serve

ripe Hass avocado

fresh lemon juice

sea salt

sheep's milk feta, crumbled

heirloom cherry tomatoes, halved

soft herbs (mix of basil, chives, parsley), finely chopped

red chili flakes

multigrain bread slices (about 1/2" / 1.2 cm thick)

unsalted butter or olive oil for toasting

microgreens or baby rocket (optional)

extra lemon wedges (to serve)

In a large bowl whisk together the all-purpose flour, semolina (if using), baking powder, salt and sugar until evenly combined.

Mix dry ingredients

In a separate bowl whisk the Greek yogurt, milk, egg and 2 tablespoons olive oil until smooth and slightly runny. The batter should be thicker than crepe batter but pourable; add up to 1–2 tablespoons more milk if needed.

Combine wet ingredients

Pour the wet mixture into the dry ingredients and use a spatula to fold until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 10 minutes to allow semolina and flour to hydrate.

Make batter

Heat a 10–12 inch nonstick or well-seasoned skillet over medium heat and brush with a little olive oil. Pour about 1/3 to 1/2 cup of batter into the pan and spread gently with the back of a spoon into a 6–7 inch round (or leave slightly thicker for a rustic flatbread). Cook 3–4 minutes until the underside is golden brown and bubbles appear on top. Flip and cook 2–3 minutes more until cooked through and golden. Transfer to a wire rack and keep warm covered with a clean towel while you cook remaining batter; you should get 4–6 rowls depending on thickness.

Cook the rowls

In a medium bowl combine the crumbled feta, chopped dill, sliced scallions, lemon zest and lemon juice. Add cracked black pepper and the 1/2 teaspoon sea salt; stir gently to combine. Taste and adjust seasoning. If the feta is very salty, reduce added salt.

Prepare filling

Toss the halved cherry tomatoes and Kalamata olives with a pinch of salt and a drizzle (about 1 teaspoon) of olive oil to bring out their flavor.

Prepare tomatoes & olives

Place a warm rowl on a plate. Spoon about 1/4 to 1/3 cup of the feta-dill filling onto the center of each rowl and spread slightly. Top with a spoonful of the tomato-olive mixture. Drizzle each assembled rowl with the finishing tablespoon of olive oil and a sprinkle of red pepper flakes if using.