SALTED CARAMEL ICE CREAM PIE

BUTTERSCOTCH BUDINO

chocolate-chip pecan cookies/vanilla bean ice cream

STAR CHIPS

MUSHROOM TOAST

rosemary oil base/delicata squash/caramelized onion/castelvetrano olives/chili oil

SQUASHBUCKLER

pear/gorgonzola/crispy prosciutto/kale/balsamic

WINTER ESTATE

fingerling potato/caramelized onion/rosemary/sage

GEM STATE OF MIND

italian sausage/ricotta/caramelized onion/spicy honey

HONEY BADGER

MUSHROOM PARTY

candied bacon/pickled jalapeños/charred pineapple

HULA SCHOOL

BRONCO

YAYA'S HOUSE

CRISPY PEPPERONI

MARGHERITA

housemade cavatelli/pecorino/toasted peppercorn

CACIO E PEPE

HARISSA + CITRUS GLAZED WINGS

bianco tomato/basil/parmesan/grilled house sourdough

ITALIAN MEATBALLS

HOUSEMADE RICOTTA

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) removable-bottom tart pan or pie dish.

Combine the finely crushed chocolate wafers, melted butter, granulated sugar, and sea salt in a medium bowl. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the prepared pan, using the back of a measuring cup or your fingers to compact it firmly and create a slightly higher edge (about 1/2"–3/4").

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool completely on a wire rack. Allow at least 20–30 minutes to cool before filling so the ice cream doesn't melt immediately.

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Swirl pan gently (do not stir) until sugar dissolves and begins to simmer.

Allow sugar to cook until it turns a deep amber color, watching closely to avoid burning (about 6–9 minutes). If necessary, gently swirl the pan but do not stir with a utensil.

When the caramel reaches a deep amber, remove pan from heat and carefully add the 6 tablespoons butter, whisking until melted and incorporated (mixture will bubble vigorously).

Slowly pour the warm heavy cream into the caramel while whisking until smooth. If the caramel seizes, return to low heat and whisk until fully combined.

Stir in 1 1/2 teaspoons fine sea salt and 1 teaspoon vanilla extract. Let the sauce cool to lukewarm, then transfer to a jar and chill until pourable but not solid (about 30–45 minutes in fridge). Reserve 1/4 cup for topping and use the rest for swirling into the ice cream.

Place the slightly softened vanilla ice cream in a large bowl. Add 3 tablespoons Moonwalk Crater Lake hazelnut liqueur and fold gently to combine and loosen the ice cream for spreading.

Spread about two-thirds of the softened, liqueur-scented ice cream evenly into the cooled crust, smoothing the surface with an offset spatula to create a flat base layer.

Drizzle half of the chilled salted caramel sauce over the ice cream layer in several long, thin lines. Sprinkle about half of the chopped toasted hazelnuts and a light dusting (about 1/4 teaspoon) of coarse sea salt over the caramel.

Top with the remaining ice cream, spreading evenly to the edges and smoothing the top. Using the back of a spoon or a skewer, gently swirl the remaining caramel sauce into the top layer to create ribbons — avoid overmixing to keep distinct caramel streaks.

Sprinkle remaining toasted hazelnuts over the top and a final pinch (about 1/4 teaspoon) of flaky finishing salt.

Cover the pie tightly with plastic wrap or foil and freeze for at least 6 hours, preferably overnight, until firm.

Remove pie from freezer about 5–10 minutes before serving to make slicing easier. Run a sharp knife under hot water and dry it, then slice the pie in clean strokes.

Top each slice with a dollop of whipped cream, an extra drizzle of reserved salted caramel, and a sprinkle of chopped hazelnuts. Finish with a few flakes of sea salt to accentuate the caramel.

Store any leftover pie tightly covered in the freezer for up to 2 weeks. If caramel firms too much, microwave a small amount to loosen before drizzling.

chocolate wafer cookies or chocolate graham crackers, finely crushed

unsalted butter, melted

granulated sugar

fine sea salt

water

unsalted butter, cut into pieces

heavy cream, warm

vanilla extract

Moonwalk Crater Lake hazelnut liqueur (or other hazelnut liqueur)

store-bought or homemade vanilla ice cream, slightly softened

salted caramel sauce (from above), cooled but pourable

toasted hazelnuts, roughly chopped

coarse sea salt or flaky finishing salt

whipped cream or stabilized whipped cream

extra chopped toasted hazelnuts

extra salted caramel sauce

In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk. Add the 1 cup packed light brown sugar and 4 tablespoons unsalted butter. Warm over medium heat, stirring frequently until the butter melts and the sugar dissolves and mixture is hot but not boiling (about 5–7 minutes). Remove from heat.

Warm milk and cream

In a medium bowl, whisk together 5 egg yolks and 1 tablespoon granulated sugar until smooth and slightly pale. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper them. Continue adding the hot liquid in a slow stream (another 1/2–1 cup) until about one-third of the hot mixture has been incorporated and the yolks are warmed.

Temper yolks

Return the tempered egg mixture to the saucepan with the remaining hot cream mixture. Cook over low-medium heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the mixture thickens and coats the back of the spoon (170–175°F / 77–80°C) — about 5–8 minutes. Do not boil.

Cook custard

Remove from heat and stir in 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. Strain the custard through a fine-mesh sieve into a bowl to remove any cooked bits. Divide the strained budino into 6-8 ramekins (about 4–6 oz each).

Finish custard

Cover the ramekins with plastic wrap (press the wrap gently onto the surface to prevent skin or place parchment) and refrigerate until set, at least 4 hours or up to 48 hours.

Chill

Place 3 tablespoons granulated sugar and 1 teaspoon water in a small heavy-bottomed saucepan over medium heat. Gently swirl the pan (do not stir with a spoon) as the sugar melts and caramelizes. Watch carefully — once the sugar has mostly melted and turns a deep amber color (5–7 minutes), remove from heat.

Make caramel

Immediately add 3 tablespoons unsalted butter and whisk until melted. Carefully pour in 1 cup warm heavy cream (it will bubble vigorously) while whisking until smooth. If the sauce seizes, return to low heat and whisk until smooth.

Add butter and cream

Stir in 3 teaspoons fine sea salt (adjust to taste) and let the caramel cool to warm (about 10–15 minutes). The sauce will thicken as it cools; if too thick, whisk in a tablespoon of warm cream until desired consistency is reached.

Season

When ready to serve, spoon about 1–2 tablespoons of the salted caramel sauce over each chilled budino (adjust amount to taste).

Assemble

Top each budino with a dollop of whipped cream (about 1–2 tablespoons), sprinkle with toasted chopped pecans or hazelnuts, and finish with a light pinch of flaky sea salt on top to enhance the salted-caramel contrast.

Optional toppings

Serve chilled. Leftover budino will keep covered in the refrigerator for up to 3 days; store caramel separately in a jar refrigerated for up to 2 weeks — rewarm before using.

Serve

light brown sugar (packed)

unsalted butter

heavy cream (plus extra for whipping if serving with cream)

whole milk

egg yolks

water (for dissolving sugar)

heavy cream (warm)

whipped cream

flaky sea salt (for sprinkling)

toasted chopped pecans or hazelnuts

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease with the softened butter or use a silicone mat. Toast the pecans on a sheet in the oven for 6–8 minutes until fragrant; cool and roughly chop.

Prep

In a medium bowl whisk together the all-purpose flour, baking soda, and 3/4 teaspoon fine sea salt until evenly combined. Set aside.

Dry ingredients

In a large bowl (or stand mixer fitted with the paddle) beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2–3 minutes, scraping the bowl once.

Cream butter and sugars

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in the 2 teaspoons vanilla extract.

Add eggs and vanilla

With the mixer on low, add the dry flour mixture in two additions, mixing just until combined and no dry streaks remain. Fold in the semisweet chocolate chips and the toasted chopped pecans with a spatula to distribute evenly.

Combine dough

Using a small cookie scoop or tablespoon, portion dough into 1-inch mounds spaced about 2 inches apart on the prepared baking sheets. For 'chip' style, gently flatten each mound slightly with the back of a spoon so cookies are thin and crisp at the edges. Bake in the preheated 350°F oven for 9–11 minutes, until edges are golden and centers still slightly soft. Rotate sheets halfway through if needed for even browning.

Shape and bake

Remove cookies from oven and let rest on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely. Cookies will crisp as they cool. Repeat with remaining dough.

Cool

If using a vanilla bean, split lengthwise and scrape seeds. Combine seeds (or vanilla bean paste) with the vanilla extract.

Prepare vanilla

In a chilled large bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. This takes about 3–4 minutes; be careful not to overbeat.

Whip cream

In a separate bowl, whisk the sweetened condensed milk with the vanilla seeds/paste, the 2 teaspoons vanilla extract, and 1/4 teaspoon fine sea salt until smooth. Gently fold the whipped cream into the condensed milk mixture in two additions, using a spatula and folding motion to keep the mixture airy and uniform. Do not deflate.

Fold sweetened condensed milk

Transfer the mixture to a loaf pan or airtight container, smoothing the top. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.

Freeze

Scoop and serve: When ready to serve, remove ice cream from the freezer and let sit at room temperature for 3–5 minutes to soften slightly for easy scooping. Place 1–2 chocolate-pecan cookie chips on a serving plate and top with a generous scoop of vanilla bean ice cream.

Finish: Optionally sprinkle a pinch of coarse sea salt over the ice cream and cookies to enhance flavor contrast. Serve immediately. Any leftover cookies can be stored in an airtight container for up to 4 days; ice cream keeps up to 2 weeks in the freezer.

all-purpose flour

baking soda

unsalted butter, softened

light brown sugar, packed

large eggs

pure vanilla extract

semisweet chocolate chips

pecans, toasted and roughly chopped

cold heavy whipping cream

sweetened condensed milk

vanilla bean (seeds scraped) or vanilla bean paste

coarse sea salt (optional)

softened butter (for baking sheet, optional)

Wipe mushrooms clean with a damp towel or lightly rinse and pat dry. Trim stems and slice larger mushrooms into 1/4-inch to 1/2-inch pieces so pieces are roughly uniform.

Clean and slice mushrooms

Heat a large skillet over medium-high heat. Add the butter and olive oil — the oil raises the smoke point so butter won’t burn. Swirl to coat the pan.

Add the mushrooms in a single layer (work in two batches if necessary so they can brown). Let them sit, undisturbed, for 2–3 minutes to develop color, then stir and continue cooking 4–5 minutes until golden and any released liquid has mostly evaporated.

Add the minced shallot and garlic to the pan and cook 1–2 minutes until fragrant, stirring so they don’t burn.

Stir in the thyme and season with about 3/4 of the salt and half the pepper. If using, pour in the white wine or vermouth and scrape up any browned bits; cook until the liquid is nearly evaporated, about 1–2 minutes.

Off the heat, stir in 1 tablespoon crème fraîche and the lemon juice to add creaminess and brightness. Taste and adjust salt and pepper as needed. Stir in the chopped parsley and remove from the pan.

Preheat a grill pan or heavy skillet over medium-high heat, or set your broiler to high for broiling method.

Brush both sides of the bread slices lightly with olive oil or spread with softened butter.

Toast the bread 1–2 minutes per side in the hot pan until golden and crisp, or place under the broiler 1–2 minutes per side, watching closely to avoid burning. The bread should be crisp but still slightly tender inside.

If using, spread about 1/2 tablespoon crème fraîche on each warm toast as a base; this adds tang and prevents mushrooms from making the bread soggy.

Pile the warm mushroom mixture generously onto each slice of toast, dividing evenly.

Finish with a light drizzle of olive oil if desired, a pinch of remaining salt and pepper, and a sprinkle of red pepper flakes for heat if using. Garnish with additional chopped parsley or a few thyme leaves.

Serve immediately while the toast is still warm and crisp.

mixed market mushrooms (cremini, shiitake, oyster, etc.)

extra-virgin olive oil

garlic cloves, minced

shallot, finely minced

fresh thyme leaves, chopped (or 1/2 tsp dried thyme)

dry white wine or dry vermouth (optional)

creme fraiche

lemon juice

salt

freshly ground black pepper

flat-leaf parsley, chopped

rustic bread (sourdough or country loaf), 1/2-inch to 3/4-inch slices

olive oil or softened butter for toasting

extra creme fraiche for spreading (optional)

red pepper flakes (optional)

In a small saucepan combine 0.5 cups extra-virgin olive oil and 3 rosemary sprigs. Warm gently over low heat until the oil reaches about 140°F–160°F (warm but not smoking), hold 5 minutes to release aroma, then remove from heat and let cool to room temperature. Remove rosemary sprigs and reserve oil. This yields the rosemary oil base.

Rosemary-infused olive oil

In a separate small heatproof container, warm 0.25 cups neutral oil until hot but not smoking. Place 1 tbs red pepper flakes in a heatproof bowl; carefully pour the hot oil over the flakes. Let steep 5–10 minutes until fragrant, then strain if you want a clear oil or leave flakes in for more heat. Set aside.

Chili oil

Preheat oven to 425°F (220°C). Wash delicata squash, cut off ends, slice lengthwise and scoop seeds. Cut into 1/2-inch half-moon slices. Toss slices in a bowl with 2–3 tbsp of the rosemary-infused olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until evenly coated.

Prepare squash

Arrange squash in a single layer on a rimmed baking sheet lined with parchment. Roast 18–22 minutes, flipping once halfway, until edges are caramelized and tender. Remove from oven and keep warm.

Roast squash

While squash roasts, thinly slice the yellow onion and mince the garlic. Heat a skillet over medium-low heat with 1 tbsp of the rosemary-infused olive oil. Add sliced onions and a pinch of salt; cook slowly, stirring occasionally, for 20–25 minutes until deep golden and caramelized. Add minced garlic in the last 2 minutes and cook until fragrant. If onions dry out, add up to 1–2 tbs water to loosen and continue cooking. Taste and finish with the remaining 0.5 tsp salt and 1/4 tsp pepper if needed.

Caramelize onions

On a serving platter or in a shallow pan, layer roasted delicata slices and spoon caramelized onions over them. Scatter 0.5 cup halved Castelvetrano olives evenly across the squash.

Combine and warm

Drizzle 2–3 tablespoons of the rosemary-infused olive oil across the assembled squash and onions. Add 1 teaspoon sherry or white wine vinegar and 1 teaspoon fresh lemon juice over top, then gently toss or nudge pieces so flavors mingle. Finish with 1–2 teaspoons of the prepared chili oil (adjust to taste).

Dress

Sprinkle 1 tablespoon chopped fresh rosemary leaves and, if using, 0.25 cup grated Parmesan or Pecorino over the dish. Finish with a light grind of black pepper to taste. Serve warm or at room temperature.

Garnish and optional cheese

fresh rosemary sprigs (for infusing)

red pepper flakes (for chili oil)

neutral oil (grapeseed or canola) for chili oil

delicata squash

yellow onion

garlic cloves

kosher salt

Castelvetrano olives, pitted and halved

fresh rosemary leaves, chopped (for finish)

fresh lemon juice

sherry vinegar or white wine vinegar

optional grated Parmesan or Pecorino

Rinse the kale thoroughly, shake or spin dry, remove thick stems, and chop leaves into 1–1.5 inch ribbons. Place chopped kale in a large mixing bowl.

Wash and prep kale

Sprinkle 1/4 teaspoon of the salt and up to 1 teaspoon of olive oil (from dressing amount) over the kale. Massage with your hands for 1–2 minutes until the leaves soften and darken. This reduces bitterness and tenderizes the kale.

Massage kale (optional but recommended)

Core and thinly slice the pears into 1/8–1/4 inch slices or small wedges. Toss prepared pear slices into the bowl with the kale. If using, squeeze the juice of half a lemon over the pears and kale to prevent browning and add brightness.

Slice pears

In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the minced garlic. Whisk together until smooth.

Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking (or add all ingredients to a jar, cap, and shake vigorously) until the dressing emulsifies. Taste and season with the remaining 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Adjust honey or mustard to balance acidity if desired.

Heat a medium nonstick skillet over medium heat and add 1 teaspoon neutral oil. Once shimmering, lay prosciutto slices in a single layer (you may need to do this in batches).

Cook for 1–2 minutes per side until the prosciutto becomes deep pink and edges crisp. Use tongs to flip carefully. Transfer cooked slices to a paper towel–lined plate to drain and crisp further. Break into bite-size pieces when cool enough to handle.

Pour about 2/3 of the dressing over the kale and pear mixture. Toss gently to coat, then taste and add more dressing as needed (reserve some dressing for guests to add if desired).

Scatter the crumbled Gorgonzola and toasted nuts (if using) over the dressed salad. Top with the crispy prosciutto pieces.

Give the salad a final gentle toss or serve composed (kale/pear base, then cheese, nuts, prosciutto on top). Finish with a light crack of fresh black pepper and a quick drizzle of any remaining balsamic if desired.

Serve immediately so the prosciutto remains crisp. This salad serves 4 as a starter or 2–3 as a main with crusty bread. Leftovers: keep dressing separate and assemble just before serving; prosciutto can be stored separately and reheated briefly to re-crisp.

Salted Caramel Ice Cream Pie

Butterscotch Budino

Star Chips

Mushroom Toast

Squashbuckler

Winter Estate

Gem State Of Mind

Honey Badger

Mushroom Party

Hula School

Bronco

Yaya's House

Crispy Pepperoni

Margherita

Cacio E Pepe

Harissa + Citrus Glazed Wings

Italian Meatballs

Housemade Ricotta