Directions

1. Combine the sugar, salt, pepper and dill in a mixing bowl. This is your brine mix.
2. Cover a plate with plastic wrap, and pour half of the sugar-salt mixture on top and spread evenly. Place the salmon on top of the spices, flesh-side-down, and cover with the rest of the sugar-salt mixture.
3. Wrap the whole thing tightly with plastic wrap (I wrapped around the plate twice) and refrigerate for at least 48 hours (it will be cured after 48, but it's better after 60-72). Every 12 hours or so, flip the fish over and redistribute the brine mixture. As the brine mixture pulls the liquid out of the fish, you'll notice a lot of oily residue seeping out. Wrapping the whole thing in a thick dish towel helps to keep mess to a minimum.
4. Once the fish has finished curing, rinse well under cool running water, pat dry and slice very thinly against the grain and serve immediatley.
5. If you have leftovers, store them tightly-wrapped in plastic wrap. They'll keep for another 4-5 days.
6. Makes about 1 pound of lox.

Directions

1. Preheat oven to 300 degrees F.
2. Spread the tomatoes over a large baking sheet and drizzle with the olive oil. Use your hands to coat the tomatoes well.
3. Pull the leaves from the thyme twigs and sprinkle evenly over the tomatoes.
4. Roast in the oven for 50 minutes to an hour, or until the tomatoes are charred in places on the outside and very soft on the inside.
5. Season with salt and pepper to taste and serve immediately or at room temperature.

Directions

1. Preheat oven to 300 degrees F. Use the wrapper from the butter to lightly grease a 9" x 11" baking pan.
2. Layer the bread slices in the prepared baking pan, topping each layer with a scattered handful of the chocolate chips. Set aside.
3. In a mixing bowl, combine the melted butter, milk, sugar, salt, cinnamon and eggs. Whisk just until incorporated, being careful not to over-mix.
4. Pour the milk-egg mixture over the prepared bread and chocolate and gently press the bread down to ensure the milk-egg mixture is completely distributed.
5. Cover the pan tightly with foil and bake for about 50 minutes. Remove the foil and bake for another 20-25 minutes, until the top is golden brown.
6. Let cool for 5 minutes, then serve.

Directions

1. Preheat a grill, grill pan or heavy-bottomed frying pan over medium-high heat. Brush lightly with the olive oil.
2. In a mixing bowl, combine the beef, shallots, garlic, parsley, tomato, almonds, salt, pepper and 1 egg. Mix well until thoroughly combined. Shape beef mixture into 4 patties and place on the grill to cook.
3. Keeping an eye on the burgers, heat 1 tbsp olive oil in a large frying pan over medium heat. Crack the eggs into the pan with a little bit of space between them, being careful not to break the yolk (unless you dislike runny eggs, in which case, _do_ gently break the yolk). Cover pan and cook until the whites are set and the yolks are cooked the way you like them (I prefer medium-runny).
4. Meanwhile, once the burgers have cooked on both sides to your desired doneness (cut into one to see if it's cooked enough), turn off the heat and place a slice of the cheese on top of each burger and cover the grill/pan. 
5. Let the cheese melt for a minute or two.
6. To serve, slide a cooked egg on top of each cheese-topped burger and garnish with additional parsley. Serve on buns, toasted bread or plain.

Directions

• In a mixing bowl, combine yogurt and 1 tbsp soy sauce. Stir well. Add sliced flank steak, mix well to combine, then cover with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Once beef has finished marinating, rinse in a strainer to remove excess yogurt.
• Heat 1 tbsp oil in a large frying pan or wok over high heat. Brown the marinated, rinsed beef for 2-3 minutes on each side, until edges become crisp and caramelized. Transfer beef to a clean plate.
• Reduce heat to medium, add the second tbsp oil and cook garlic and ginger for about 20 seconds, moving the pan around to keep the garlic from burning. Add the remaining soy sauce, water, brown sugar and chili sauce, increase heat to high and bring to a simmer (this should take about a minute).
• Add the beef to the sauce and cook, moving the pan around and stirring frequently, until the beef has absorbed most of the sauce and is cooked through. In the last minute of cooking, add the sliced green onions and toss well.
• Serve hot, with steamed rice if desired.