Dōgon by Kwame Onwuachi

Monteverde Restaurant & Pastificio

Bungalow

Cote Miami

Zahav

Jon & Vinny's - Fairfax

Le Bernardin

Carbone

The Grey

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well and set aside.

Prepare rice

Heat 2 tablespoons vegetable oil and the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add the diced chicken thighs in a single layer, seasoning lightly with 1/4 tsp salt and a few grinds of black pepper. Sear 3–4 minutes until lightly browned, then remove to a plate and set aside.

Brown aromatics & chicken

Add the remaining 1 tablespoon vegetable oil to the pot. Add the chopped yellow onion and cook over medium heat, stirring, until softened and beginning to brown, about 6–8 minutes. Stir in the minced garlic, ginger, and chopped scotch bonnet and cook 1 minute until fragrant.

Cook onions & aromatics

Add the tomato paste and cook, stirring, 2 minutes to remove rawness. Stir in smoked paprika, curry powder, crushed bouillon cube, dried thyme, remaining 3/4 tsp salt, and 1/2 tsp black pepper. Cook 1 minute to bloom the spices.

Tomato paste & spices

Return the seared chicken and any accumulated juices to the pot. Add the rinsed rice, flaked smoked fish (if using), and pour in 3 1/2 cups chicken stock. Stir gently to combine and bring to a simmer over medium-high heat.

Combine rice & stock

Once simmering, reduce heat to low, cover tightly, and cook without stirring for 15 minutes. After 15 minutes, uncover and scatter the frozen peas and carrots evenly over the top; recover and cook another 5–7 minutes until rice is tender and liquid absorbed. Remove from heat and let rest, covered, 10 minutes to steam.

Simmer & finish

After resting, remove the lid, gently fluff the rice with a fork, mixing in the peas and carrots and breaking up any clumps. Fold in sliced green onions. Taste and adjust seasoning with additional salt or pepper if needed.

Fluff & finish

While the rice rests, make the spicy herb oil. In a small bowl whisk together the extra-virgin olive oil, minced half scotch bonnet, chopped parsley, chopped cilantro, lemon juice, toasted sesame seeds and 1/4 tsp salt. Let sit 5 minutes for flavors to meld.

To serve, spoon the rice onto a platter or individual plates. Drizzle the spicy herb oil over the rice — start with 1 tablespoon and add more to taste — and garnish with any additional chopped herbs or a wedge of lemon.

long-grain parboiled rice

vegetable oil

unsalted butter

yellow onion

garlic cloves, minced

ginger, minced

scotch bonnet or habanero pepper, seeded and finely chopped

tomato paste

chicken stock or water

smoked paprika

curry powder

bouillon cube (chicken or vegetable), crushed

salt

black pepper

dried thyme

boneless skinless chicken thighs, cut into 1-inch pieces

smoked fish (optional: smoked catfish or mackerel), flaked

frozen peas and carrots

green onions, thinly sliced

extra-virgin olive oil

scotch bonnet or habanero, finely minced

fresh parsley, chopped

fresh cilantro, chopped

lemon juice

toasted sesame seeds

On a clean work surface, combine all-purpose flour and semolina flour into a mound. Make a large well in the center and add eggs, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon fine sea salt. Using a fork, whisk the eggs and gradually incorporate flour from the inner wall until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, dust lightly with flour. Wrap tightly in plastic and rest at room temperature for 30 minutes.

Prepare dough

Squeeze excess liquid from the thawed spinach using a clean towel or cheesecloth until very dry, then finely chop. In a bowl, combine the drained spinach, 1 1/4 cups whole-milk ricotta, 3/4 cup finely grated Parmigiano-Reggiano, 1/4 teaspoon grated nutmeg, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning; mixture should be well seasoned because filling dilutes when cooked. Place filling in a piping bag or a resealable plastic bag with the corner cut off.

Prepare filling

Divide rested pasta dough into 4 pieces. Keep pieces covered to prevent drying. Roll one piece into a thin sheet with a pasta machine or rolling pin to about 1.5–2 mm thickness. Lightly brush the sheet with water or beaten egg yolk around where you will place filling. Pipe or drop rounded teaspoons (about 12–14 g each) of filling spaced 1 1/2–2 inches apart along the sheet. Lay a second sheet over the filled sheet, pressing gently around each mound to seal and push out air. Use a ravioli cutter or a knife to cut individual ravioli; press edges firmly to seal. Put finished ravioli on a lightly floured tray and brush lightly with 1 teaspoon olive oil to prevent sticking. Repeat with remaining dough and filling.

Roll and form ravioli

In a wide sauté pan over medium-low heat, melt 8 tablespoons unsalted butter. Swirl the pan frequently; foam will form, then solids will brown and give a nutty aroma—watch closely so butter doesn't burn. This should take about 4–6 minutes. When butter reaches a light-brown color and smells toasted, add 20 fresh sage leaves and increase heat slightly to crisp them for 30–45 seconds. Remove the pan from heat and stir in 1 tablespoon fresh lemon juice, 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Reserve the sage leaves and brown butter for finishing.

Make brown butter and crisp sage

Bring 6 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot. Gently add ravioli in a single layer (cook in batches if necessary). Stir once gently to prevent sticking. Cook fresh ravioli 3–4 minutes, or until they float and pasta is tender but still with slight bite. Use a slotted spoon to transfer cooked ravioli to the sauté pan with warm brown butter-sage sauce.

Cook ravioli

Toss the ravioli gently in the brown butter sauce for 1 minute to coat and let flavors marry. If sauce seems thick, add 1–2 tablespoons of reserved pasta cooking water to loosen. Plate ravioli and spoon any browned butter over them, sprinkle reserved crisped sage leaves on top and grate 1/2 cup Parmigiano-Reggiano over the dish. Adjust seasoning with salt and pepper to taste and serve immediately.

Finish and serve

all-purpose flour

semolina flour

large eggs

fine sea salt

frozen chopped spinach, thawed and well-drained

whole-milk ricotta

freshly grated Parmigiano-Reggiano

fresh nutmeg, grated

freshly ground black pepper

egg yolk (for sealing)

fresh sage leaves

fresh lemon juice

finely grated Parmigiano-Reggiano (for finishing)

water for boiling

kosher salt (for pasta water)

extra-virgin olive oil (light coating)

Juice fresh limes, grapefruit, and orange. Measure 0.75 oz lime juice, 0.5 oz grapefruit juice, and 0.5 oz orange juice. Strain to remove pulp and seeds.

Prepare citrus

Add 2 oz white rum, 0.5 oz aged rum, measured citrus juices (lime, grapefruit, orange), 0.5 oz simple syrup, and 0.25 oz Bénédictine into a cocktail shaker.

Add 2 dashes of Angostura bitters to the shaker.

Fill the shaker with ice (cubed). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted.

Prepare a rocks glass or coupe: if serving on the rocks, fill the glass with crushed ice; if serving up, chill the coupe by placing in the freezer briefly or with ice and water.

Double-strain the cocktail into the prepared glass: over crushed ice for a slightly diluted, slushy texture or neat in the chilled coupe for a brighter presentation.

Express the oils of a grapefruit twist over the drink by holding the twist skin-side down above the glass and giving it a quick pinch, then drop the twist in or float a thin wheel on top as garnish.

Optional: add a light sprinkle of crushed ice on top and serve with a short stirring stick. Serve immediately.

white rum

aged rum (dark or demerara)

fresh lime juice

fresh grapefruit juice

fresh orange juice

simple syrup (1:1)

Bénédictine (or herbal liqueur)

Angostura bitters

grapefruit twist or wheel

ice (cubed and crushed)

Remove the ribeye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat the steak dry with paper towels to remove surface moisture.

Bring steak to temperature

Generously season both sides of the steak with the kosher salt and freshly ground black pepper, pressing the seasoning into the meat. Rub the smashed garlic cloves over the surface for extra aroma.

Preheat your oven to 400°F (205°C) if you plan to finish the steak in the oven. Place a heavy cast-iron skillet on the stove and heat it over high until smoking hot, about 5–7 minutes.

Add the neutral high-heat oil to the skillet and swirl to coat. Carefully place the steak in the skillet — it should sizzle loudly. Sear without moving for 2½–3 minutes until a deep brown crust forms.

Flip the steak and sear the second side for 2½ minutes. Add the 3 tablespoons unsalted butter, smashed garlic cloves and thyme sprigs to the pan.

Tilt the pan slightly and use a spoon to baste the steak with the melted butter, aromatics and pan juices continuously for 1–2 minutes to build flavor and crust.

If the steak is thick and your desired doneness requires more time, transfer the skillet to the preheated oven and roast until internal temperature reaches: 125°F (52°C) for medium-rare, 130–135°F (55–57°C) for medium. Use an instant-read thermometer inserted into the thickest part of the steak. For a 1¼–1½ inch ribeye expect 4–6 minutes in oven for medium-rare after sear.

Remove the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

While the steak rests (or while it finishes in the oven), make the basting sauce. In a small saucepan over low heat, melt 4 tablespoons unsalted butter gently—do not brown.

Stir in the minced garlic and cook for 20–30 seconds until fragrant. Whisk in the Worcestershire sauce, Dijon mustard and lemon juice until smooth.

Remove from heat, stir in chopped parsley, kosher salt and freshly ground black pepper. Keep warm. Spoon a few tablespoons over sliced steak when serving and pass extra at the table.

If frying: heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Fry the frozen shoestring fries in batches until golden and crisp, 2–3 minutes per batch. Drain on paper towels and season with a pinch of kosher salt while hot.
If oven-baking: spread fries in a single layer on a baking sheet, drizzle with 1 tablespoon oil, toss, and bake at 425°F (220°C) for 12–18 minutes, flipping halfway, until crisp; season immediately with salt.

Shoestring Fries (oven or fry)

While fries cook, make creamed spinach: in a large skillet over medium heat, melt 2 tablespoons butter. Add the minced shallot and cook until translucent, 1–2 minutes. Add the minced garlic and cook 20–30 seconds.

Creamed Spinach

Add the baby spinach in batches, stirring until just wilted and bright green. Once all spinach is wilted, reduce heat to low and stir in the softened cream cheese until incorporated.

Add 1 tablespoon heavy cream to loosen the mixture, season with kosher salt, freshly ground black pepper and a pinch of freshly grated nutmeg. Cook gently 1–2 minutes until creamy and heated through. Taste and adjust seasoning.

Slice the rested steak against the grain into 1/2-inch slices. Arrange slices on a warm plate or platter.

Spoon the warm Côte-style basting sauce over the steak slices and sprinkle with flaky sea salt and a grind of black pepper.

Plate with a generous scoop of creamed spinach and a portion of shoestring fries. Garnish fries and spinach with chopped parsley and serve with lemon wedges on the side to brighten the dish.

Serve immediately while steak is warm and fries are crisp.

bone-in ribeye steak (or USDA Prime ribeye, 1 1/4–1 1/2 inches thick)

kosher salt

garlic cloves, smashed

fresh thyme sprigs

neutral high-heat oil (canola, grapeseed)

garlic, minced

Worcestershire sauce

Dijon mustard

finely chopped parsley

frozen shoestring fries (or make your own russet fries)

vegetable oil for frying (or oven as directed)

baby spinach

shallot, finely minced

cream cheese, softened

heavy cream

freshly grated nutmeg

flaky sea salt (Maldon)

fresh lemon wedges

In a large bowl combine ground lamb, grated onion (squeeze out excess liquid), chopped parsley, minced garlic, cumin, coriander, cinnamon, paprika, salt and pepper. Mix gently with your hands until just combined — avoid overworking to keep meatballs tender. Chill mixture 20 minutes to firm up.

Prepare mixture

Divide the mixture into 12 equal portions and shape into small oval meatballs (about 1.5 inches long) or round patties. Heat 2 tbs olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and cook 3–4 minutes per side until deeply browned and cooked through (internal temp 160°F/71°C for lamb). Transfer to a plate and tent with foil to keep warm.

Form and cook

Char the eggplant whole over an open gas flame or under a hot broiler, turning frequently, until skin is blackened and flesh collapses (about 12–15 minutes). Alternatively, roast at 475°F/245°C until collapsed, 30–40 minutes. Let cool slightly, then peel and discard the skin and stem and scoop the flesh into a sieve. Drain 10 minutes to remove excess liquid.

Transfer eggplant flesh to a bowl or food processor. Add tahini, lemon juice, grated garlic, 1 tbs olive oil and 3/4 tsp salt. Pulse or mash until a smooth, slightly chunky purée forms. Taste and adjust salt or lemon. Spoon the purée onto a shallow serving platter in an even layer where the meatballs will sit.

Whisk together Greek yogurt, ground turmeric, honey and 1/4 tsp salt until smooth and pale yellow. If mixture is too thick, stir in 1–2 tbs water to loosen to a spoonable consistency. Dollop or smear the yogurt on the serving platter either on top of or beside the eggplant purée (traditional Zahav layers often show both).

Place saffron threads in 1 tbs hot water and let steep 5 minutes to bloom. In a small saucepan, melt butter over low heat until it foams and turns lightly nutty (1–2 minutes) — do not burn. Stir in bloomed saffron and its water, honey, turmeric and Aleppo pepper. Warm gently 30 seconds to combine and remove from heat.

Arrange the warm meatballs on top of the eggplant purée and yogurt, spacing them evenly. Drizzle the saffron-butter emulsion generously over the meatballs and across the platter so it soaks into the purées.

Scatter the chopped za'atar or mint and toasted pine nuts on top. Finish with a drizzle of extra virgin olive oil and a light sprinkle of smoked paprika if desired. Serve immediately with warm pita or laffa and lemon wedges for squeezing over.

Leftovers: store components separately in airtight containers for up to 3 days (meatballs refrigerated). Reheat meatballs gently in a 350°F/175°C oven 8–10 minutes and rewarm saffron butter; assemble as directed.

ground lamb

onion, finely grated and drained

flat-leaf parsley, finely chopped

ground cumin

ground coriander

ground cinnamon

paprika

olive oil (for cooking)

large eggplant

tahini

garlic, grated

olive oil

smoked paprika (for garnish)

plain Greek yogurt (thick)

ground turmeric

honey

saffron threads (crumbled)

hot water

Aleppo pepper or red pepper flakes

fresh za'atar or chopped mint

toasted pine nuts or slivered almonds

extra virgin olive oil

good crusty pita or laffa

In a medium bowl, combine warm water (about 100–110°F / 38–43°C) and granulated sugar. Sprinkle the active dry yeast over the surface and let sit 5–8 minutes until foamy.

Activate yeast

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well and pour in the foamy yeast mixture and 2 tablespoons (of the 1/4 cup) extra-virgin olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms and most of the flour is hydrated (about 2–3 minutes).

Mix dough

Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly elastic (or use a stand mixer with dough hook on low for 4–5 minutes). Form into a ball, oil the mixing bowl lightly with remaining olive oil, place dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled — about 1.5–2 hours depending on temperature.

Knead and bulk ferment

For more flavor, after the first rise, gently deflate dough, place in an oiled bowl, cover, and refrigerate overnight (8–18 hours). Remove from refrigerator 1 hour before shaping to come to room temperature.

Second rise (optional overnight in fridge)

Generously oil a 9x13-inch rimmed baking sheet or similar-size pan with about 1 tablespoon olive oil so dough won’t stick.

Prepare pan

Turn the risen dough into the prepared pan. Using oiled fingertips, gently press and stretch the dough to fill the pan; it will resist at first — let it rest 10 minutes and continue until it reaches the corners and is roughly even in thickness (about 1/2–3/4 inch thick).

Stretch into pan

Cover the pan and let the dough rest 20–30 minutes for a relaxed second proof. Preheat the oven to 450°F (230°C). Uncover, press deep dimples into the dough with your fingertips across the surface. Drizzle the remaining 2 tablespoons extra-virgin olive oil evenly over the top, then scatter thinly sliced garlic and chopped rosemary over the surface. Sprinkle coarse sea salt evenly.

Dimple dough and add toppings

Place the pan in the preheated oven and bake 18–22 minutes until the focaccia is deeply golden on top and the bottom sounds hollow when tapped. If using grated cheese, sprinkle during the last 3–4 minutes of baking so it melts and browns slightly.

Bake

Remove from oven and immediately drizzle with an extra tiny bit of olive oil if desired. Transfer to a cooling rack and let cool 10 minutes before cutting so crumb sets.

Cool

If using herb oil, gently bruise basil and parsley with lemon zest and a pinch of salt in a mortar and pestle or finely chop and combine with 3 tablespoons olive oil and freshly ground black pepper. Allow to sit 5–10 minutes for flavors to meld.

Make herb oil

Brush or drizzle the herb oil over cooled focaccia pieces or serve alongside for dipping. Cut focaccia into squares or strips and serve warm or at room temperature.

Dōgon By Kwame Onwuachi