• 8 Tbsp. unsalted butter, softened
• 2 Tbsp. finely chopped parsley
• 1½ tsp. crushed red chile flakes
• 4 garlic cloves, finely chopped
• Finely grated zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 1 live lobster (about 1 to 1½ lb.)
• ¼ cup olive oil

• 6 cloves garlic, peeled
• Coarse salt
• 2 large egg yolks
• 2 cups extra-virgin olive oil
• 1 Tbsp. fresh lemon juice

• ¾ cups ketchup
• 3 tbsp. drained prepared horseradish
• 2 tbsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 8-10 drops Tabasco
• Pinch kosher salt
• 2 cups dry white wine
• 1 tbsp. whole black peppercorns
• 6 sprigs fresh thyme
• 1 small bunch parsley
• 1 sliced yellow onion
• 1 chopped celery stalk
• 1 bay leaf
• 16 jumbo shell-on shrimp (1 lb.)

For the rillettes

• 3 lb. boneless, skinless chicken thighs, trimmed of excess fat
• Kosher salt
• 1 shallot, peeled and halved
• 1 head garlic, halved crosswise
• 1 stalk celery
• 4 oz. (1 cup) celery, finely chopped
• 16 oz. Frank's Red Hot Original sauce
• 1 ¹⁄₂ oz. (3 Tbsp.) schmaltz

For the schmaltz toasts

• 2 oz. (1/4 cup) schmaltz, melted
• 1 baguette
• Flaky sea salt

For the Chicken

• 1 3-lb. organic, free-range whole chicken
• 2 tbsp. kosher salt
• 2 scallions, cut into 2-inch lengths
• 1 5-inch piece ginger, cut into 1/4-inch-thick slices
• 2 tbsp. toasted sesame oil
• 1 tsp. ground white pepper
• 4 cups cooked white rice

For the Sauce

• 1 tbsp. minced green chile
• 2 tsp. minced garlic
• 2 tsp. minced ginger
• 1 tsp. kosher salt
• ¹⁄₂ tsp. sugar
• 2 <a href="http://www.melissas.com/Calamondin-p/529.htm">calamansi</a> (see note above)

• 1 whole whole black bass, scaled and gutted, filets removed, bones and head reserved (about 4 lbs.)
• 1 tbsp. sugar
• 10 Kaffir lime leaves
• 2 stalks lemongrass, smashed and cut into 4” pieces
• 1 (2") pieces galangal, thinly sliced
• Fish sauce, to taste to taste (Schwader recommends <a href="http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54">3 Crabs</a>)
• 5 apple eggplants, sliced
• 5 cloves garlic, peeled
• 4 red thai chiles, stemmed
• 4 shallots, peeled
• 2 jalapenos, stemmed
• Lime wedges, for serving
• Cilantro, cucumber slices, and shredded cabbage, for serving
• Sticky rice, for serving

• 2 cups canola oil, lard, or rendered chicken or duck fat
• 1 cup garlic cloves, peeled

• 1 cup packed parsley leaves
• ¹⁄₂ cup olive oil, plus more
• ¹⁄₄ cup fresh lemon juice
• 14 cloves garlic, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. skinless monkfish fillets, pin bones removed
• 1 lb. skinless sea bass fillets, pin bones removed
• 10 oz. raw medium shrimp, peeled and deveined, tails removed
• 6 raw, unpeeled langoustines (optional), heads on
• 1 lb. Yukon gold potatoes, peeled and thinly sliced
• 2 small leeks, white and light green parts only, halved and thinly sliced
• 1 large red onion, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 cup dry white wine
• 1 (28-oz.) can whole peeled tomatoes, crushed by hand

• 1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters
• ¹⁄₃ cup olive oil
• 1 cup <a href="https://www.saveur.com/article/Recipes/Pesto-Genovese-Classic-Basil-Pesto/">homemade</a> or storebought pesto
• 8 slices prosciutto
• 2 Roma tomatoes, cored and cut into ¼"-thick slices
• Kosher salt, to taste
• 2 tbsp. white wine vinegar
• 4 eggs
• ¹⁄₃ cup freshly grated Parmesan
• Freshly ground black pepper, to taste