• 3 oz. pancetta, cut into 1-in. pieces
• ¼ cup extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 bunches celery (about 2 lb.), stalks trimmed and cut on the bias into 2-in. pieces
• ¾ cup whole peeled canned tomatoes with their juices, crushed by hand
• Kosher salt and freshly ground black pepper

• ½ cup olive oil
• 3 Tbsp. za’atar
• 6 garlic cloves, finely chopped
• 1 bunch cilantro, leaves and tender stems
• Kosher salt and freshly ground black pepper

• 1½ cups sour cream
• 1¼ cups cottage cheese
• 8 Tbsp. unsalted butter, melted, divided
• 4 large eggs, lightly beaten
• 8 oz. wide egg noodles
• Kosher salt and freshly ground black pepper
• 4 garlic cloves, finely chopped
• 1 large yellow onion, finely chopped

• 1 cup extra-virgin olive oil
• 1 tbsp. anchovy paste
• ¹⁄₂ tsp. crushed red chile flakes
• 6 sun-dried tomatoes, thinly sliced lengthwise
• 6 cloves garlic, peeled and smashed with the side of a knife
• 6 sprigs rosemary
• 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
• 1 large zucchini, cut diagonally into 1 1/2″-long pieces
• 1 lb. baby Yukon Gold or new potatoes
• 1 head broccoli, cut into florets, stalk cut into large pieces
• ¹⁄₂ head cauliflower, cut into florets, stalk cut into large pieces
• 2 tbsp. finely chopped parsley
• 2 sprigs marjoram, stems removed
• Kosher salt and freshly ground black pepper, to taste

• 8 oz. Brussels sprouts, halved
• 6 medium carrots, chopped
• 3 medium parsnips, chopped
• 6 tbsp. olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 lb. russet potatoes, cubed
• 6 tbsp. unsalted butter
• 1 small yellow onion, minced
• ¹⁄₄ cup heavy cream
• 3 tbsp. finely chopped chives

• 1 cup carrots, cut into 1"-long matchsticks
• 1 tbsp. kosher or sea salt
• 1 tbsp. dried oregano
• ¹⁄₂ tsp. crushed red chile flakes
• 2 medium red onions, very thinly sliced lengthwise
• 1 large head (about 2 1/2 lb.) green cabbage, cored and shredded

• 1 tbsp. dried shrimp paste
• 3 dried chiles de árbol, stemmed, torn into pieces, and soaked in boiling water for 5 minutes, drained
• 3 tbsp. peanut oil
• 2 cloves garlic, chopped
• 12 medium shrimp, peeled, deveined, and tails removed
• 1 tbsp. double black soy sauce
• 1 tsp. sugar
• 1 (6") dried Chinese link sausage, peeled and thinly sliced
• 4 oz. mung bean sprouts
• 1 (10-oz.) package fresh broad Chinese rice noodles, rinsed and drained
• 1 egg
• 6 Chinese chives or scallions, cut into 2″ lengths

• 2 tbsp. Old Bay seasoning
• 1 lb. (26–30 count) medium shrimp, peeled and deveined
• ¹⁄₂ tsp. celery seeds
• ¹⁄₄ tsp. allspice berries
• 1 cup extra-virgin olive oil
• ¹⁄₃ cup fresh lemon juice
• ¹⁄₄ cup packed flat-leaf parsley leaves, finely chopped
• 1 tbsp. kosher salt
• ¹⁄₂ tsp. crushed red chile flakes
• 2 cloves garlic, finely chopped
• 12 dried bay leaves
• ¹⁄₂ medium yellow onion, thinly sliced lengthwise

For the Dipping Sauce

• 1 ¹⁄₂ cups mayonnaise
• ¹⁄₄ cup honey
• 2 tbsp. roughly chopped dill
• 2 tbsp. fresh lemon juice
• 1 tbsp. dry mustard powder
• Kosher salt and freshly ground black pepper, to taste

For the Chicken Fingers

• 2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
• 1 tbsp. sugar
• 1 tbsp. kosher salt
• 1 tbsp. freshly ground black pepper
• 1 ¹⁄₂ tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. dry mustard powder
• 1 cup flour
• 4 eggs, lightly beaten
• 3 cups finely ground fresh breadcrumbs or panko
• Canola oil, for frying

• ¹⁄₄ cup olive oil
• 1 ¹⁄₄ lb. beef chuck, cut into 1" cubes
• 2 cloves garlic, finely chopped
• 2 large yellow onions, sliced
• 2 ribs celery, thickly sliced
• 2 small carrots, thickly sliced
• 2 tbsp. minced rosemary
• 1 (12-oz.) bottle stout beer
• ¹⁄₄ cup flour
• 2 cups beef stock
• 2 tsp. mustard powder
• 1 bay leaf
• 1 tbsp. unsalted butter
• 10 oz. mushrooms, quartered
• 6 oz. English Stilton, crumbled
• 1 (10-oz.) package frozen peas
• 1 (14-oz.) package puff pastry
• 1 egg, lightly beaten