For the batter:

• ½ cup superfine sugar
• 1 tsp. fine sea salt
• 1¾ cups bread flour
• 1 tsp. active dry yeast
• 1 large egg, lightly beaten

For the corn dogs:

• 4–6 hot dogs, cut into 3-in.-long pieces
• 1 oz. low-moisture mozzarella, cut into eight ½-in. cubes
• All-purpose flour, for dusting
• 1¼ cups panko breadcrumbs
• Vegetable oil, for frying
• 2 Tbsp. superfine sugar (optional)
• Ketchup and yellow mustard, for serving

For the chow chow:

• 5 oz. shredded coleslaw mix (2 cups)
• 1 medium Kirby, hothouse, or other unwaxed cucumber (8 oz.), cut into large pieces
• 1 small red bell pepper (6 oz.), stemmed, seeded, and cut into large pieces
• 1 small sweet onion (6 oz.), cut into large pieces
• 1 small jalapeño, stemmed, seeded, and coarsely chopped (optional)
• 1½ tsp. kosher salt, divided
• ⅓ cup sugar
• ¼ cup apple cider vinegar
• 2 Tbsp. Louisiana-style hot sauce, such as Trappey’s
• 2 Tbsp. sweet-hot mustard, such as Honeycup
• 1 tsp. celery seed
• 1 tsp. ground turmeric
• ½ tsp. freshly ground black pepper

For the hot links:

• 8 hot link sausages
• 8 hot dog buns or rolls

• ¾ cups raw sugar, such as demerara or turbinado
• 1 vanilla bean, split lengthwise, seeds scraped and pod reserved
• 1 oz. Clément Créole Shrubb or Cointreau
• 3 cups sugar, divided
• 2 Tbsp. plus 1½ tsp. pectin
• Vegetable oil, for greasing
• 12 oz. rhubarb (2 medium stalks), cleaned and coarsely chopped
• 1 Tbsp. plus 1½ tsp. light corn syrup
• 7 oz. strawberries, hulled
• 1 Tbsp. fresh lemon juice

• 5–6 fresh thyme sprigs
• One 6-inch celery stalk with leaves, or a few sprigs lovage or parsley
• 1 bay leaf
• 4 medium Yukon Gold potatoes, peeled and quartered
• One 1½-lb. Savoy cabbage, cut into 6 thick wedges
• 2 medium yellow onions, coarsely chopped
• 2 large turnips (about 1 lb.), peeled and quartered
• 8 oz. ventrèche, salt pork, or fresh pork belly, chopped into bite-size strips
• 3 large medium carrots, peeled and cut into large chunks
• 2 large leeks, rinsed well and cut into 2-in. pieces
• 4 oz. dried white beans such as white runner or great northern, soaked overnight and drained
• 7 garlic cloves (4 sliced, 3 halved lengthwise)
• 1 Tbsp. kosher salt, plus more to taste
• 12 whole black peppercorns
• 2 duck confit legs, wiped clean of most of their fat
• 1 Tbsp. duck fat or unsalted butter
• 6 thin slices Jambon de Bayonne or prosciutto
• 6 thick slices crusty country bread, lightly toasted

• 8 duck legs (about 6 lb.), fat trimmed, thighs and drumsticks separated
• 1 large yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 12 thyme sprigs
• 1 fresh sage sprig
• 1 cup plus 2 Tbsp. (5 oz.) all-purpose flour
• 2 Tbsp. hot sauce
• 2 Tbsp. sweet paprika
• 1 Tbsp. cayenne pepper
• 1 Tbsp. Worcestershire sauce
• 1 lb. andouille sausage, cut crosswise into ¼-in.-thick coins
• 1 lb. okra, cut crosswise into ⅓-in.-thick coins
• Kosher salt and freshly ground black pepper
• Cooked white rice, for serving

• ¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
• 2½ lb. Spanish-style chorizo, sliced ¾-in. thick
• 6 garlic cloves, thinly sliced
• 2 medium yellow onions, finely chopped
• 1 large red bell pepper, seeded and coarsely chopped (1 cup)
• 1 Tbsp. red pepper paste, such as choricero, ñora, or ají panca, or 1 tsp. sweet (unsmoked) paprika
• 1 Tbsp. tomato paste
• ¼ cup dry sherry
• 3¼ cup chicken or vegetable stock, or water
• Pinch cinnamon
• Large pinch saffron threads
• One 15-oz. can chickpeas, drained (1½ cups)
• ½ cup raisins
• Kosher salt
• 1½ cups short- or medium-grain rice, such as carnaroli, arborio, or Goya medium-grain (see footnote)
• Finely chopped chives, for garnish

For the meat:

• 4 lb. eye of round beef roast
• 1 lb. kosher salt

For the seasoning:

• ¹⁄₂ cup ground fenugreek (preferably blue fenugreek)
• ¹⁄₂ cup sweet paprika
• 1 tbsp. ground allspice
• 1 tbsp. freshly ground black pepper
• 2 tsp. cayenne pepper
• 2 tsp. ground cumin
• 1 tsp. kosher salt
• 8 large garlic cloves

• 6 medium or 8 small plums (any variety), pitted and quartered
• 4 to 6 ripe figs (any variety), halved
• 1 cup pungent greens, such as red-veined sorrel, radicchio, or watercress
• ⅓ cup basil leaves (any variety)
• 4 oz. thinly sliced cured ham, such as prosciutto, jàmon, or sonka (Hungarian ham)
• ¼ cup extra-virgin olive oil
• Flaky salt, such as Maldon salt or fleur de sel
• Freshly cracked black pepper
• 4 oz. Emmi Kaltbach Le Crémeux cheese, shaved thin with a vegetable peeler

• 2 tsp. mayonnaise
• 1 tbsp. finely minced capers
• 1 tbsp. minced chives
• 1 tbsp. finely minced white onion
• ³⁄₄ tsp. soy sauce
• 3 oz. lomo ibérico (dry-cured Spanish pork loin), cut into 1/8- to 1/4-inch cubes
• Toasted sliced bread, for serving

For the marinated grapes and blini

• 1 cup muscat or other dry white wine
• 1 cup white wine vinegar
• ³⁄₄ tsp. sugar
• ¹⁄₄ tsp. kosher salt
• 2 ¹⁄₂ cups green grapes, halved (14 oz.)
• 3 ¹⁄₄ cups all-purpose flour
• ¹⁄₄ cup sunflower or vegetable oil
• 2 tbsp. fresh yeast
• 1 ¹⁄₄ tsp. sugar
• ³⁄₄ tsp. kosher salt
• 2 large eggs
• 5 tbsp. unsalted butter

For the pâté

• 6 tbsp. (3 oz.) unsalted butter
• 1 lb. chicken livers, cleaned
• 1 ¹⁄₄ tsp. kosher salt, plus more to taste
• 2 cups diced white onion (8 oz.)
• 1 cup diced carrots (5 oz.)
• 3 tbsp. red wine