Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.

In a large mixing bowl combine granulated sugar an the melted butter, whisking until combined.

Add the eggs in one at a time. Add the greek yogurt, milk, and vanilla extract and mix well.

Add 2 cups of the flour, baking powder, and salt. Use a silicone spatula to fold the batter together until it mostly comes together–it’s okay if it’s a little lumpy. You don’t want to overmix it!

Add the blueberries and extra tablespoons of flour to the batter. Fold the blueberries into the batter, mixing only until combined.

Scoop the batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle the tops with Turbinado sugar, if using.

Bake the muffins for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!

Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering.

Add minced garlic, dried oregano, and red pepper flakes; cook, stirring, until fragrant, about 30 seconds.

Add the crushed tomatoes, granulated garlic, granulated onion, and sugar; stir to combine.

Bring the sauce to a simmer, then reduce heat and cook until reduced to about 3 cups, about 30 minutes, stirring occasionally.

Season with salt to taste. Use immediately on pizza or as a marinara for pasta, or cool and store.

Melt butter in a large saucepan or small Dutch oven over medium heat.

Add diced onion, sliced garlic, and red pepper flakes; season lightly with salt and cook, stirring frequently, until onions are very soft and not browned, about 15 minutes (reduce heat if needed).

Stir in tomato paste and cook, stirring, until fragrant and slightly thickened, about 3 minutes.

Add the canned whole peeled tomatoes with their liquid, bring to a simmer, and simmer, crushing the tomatoes roughly with a spoon, until the sauce thickens slightly, about 10 minutes.

Stir in the whipping cream, then transfer the sauce to a blender and blend until very smooth (or use an immersion blender if safe to do so). Return the blended sauce to the pot and season lightly with salt.

Bring a pot of salted water to a boil and cook the pasta until about 3 minutes shy of package directions (just shy of al dente). Reserve pasta water.

About 1 minute before adding pasta, add the vodka to the tomato sauce and bring to a gentle simmer over medium heat.

Using a spider or slotted spoon, transfer the pasta directly to the sauce along with 1/2 cup (120 ml) of reserved pasta water (or add drained pasta plus 1/2 cup reserved water). Increase heat and cook, stirring constantly, until pasta is well coated and reaches al dente, about 3 minutes; add more pasta water 1/4 cup at a time if sauce becomes too thick.

Remove from heat and stir in the grated Parmigiano-Reggiano until the sauce is smooth and creamy. Taste and adjust salt; add a few drops more vodka if desired (use sparingly).

Spoon pasta onto warmed plates, top with additional grated cheese, and serve immediately.

Add lukewarm water and sugar to the bowl of a stand mixer and mix briefly.

Sprinkle the yeast over the water and sugar mixture and set aside for about 5 minutes until the yeast activates and becomes foamy.

In a separate bowl, whisk together the bread flour and salt.

Fit the stand mixer with the dough hook, start on low speed and add the flour mixture. Mix a few minutes until a shaggy ball forms.

Increase the mixer to medium-low and knead the dough for about 10 minutes, until it becomes sticky and smooth.

Grease a bowl with olive oil and, using a greased spatula, transfer the dough to the bowl. Cover with plastic wrap or a towel and let rise until doubled, about 1 to 1 1/2 hours (or use the oven’s “Proof” setting).

Brush a 9×13-inch baking dish with about 2 tablespoons of olive oil. Uncover the dough, oil your hands, and fold the dough into itself around the bowl to form a rough ball. Transfer the dough to the prepared pan and turn to coat in oil. Press the dough to the pan edges, cover, and let rise until doubled, about 45 minutes. Start preheating the oven to 425°F about 30 minutes into this rise.

Remove the cover, drizzle the remaining olive oil over the dough, then use oiled fingers to make indentations across the surface, pressing down to the pan. Sprinkle with flaky sea salt and rosemary if using.

Bake in the preheated 425°F oven for 20 to 30 minutes, or until golden brown. Remove from oven and cool slightly before slicing and serving.

In a small pot, combine the kosher salt, sugar and enough water to dissolve them; heat gently only until dissolved.

Add 2 cups of ice-cold water to the brine and set aside to cool.

Into each jar, pack the sliced cucumbers, coriander seeds, mustard seeds, red pepper flakes, garlic cloves and fresh dill.

Pour the cooled brine (vinegar plus the dissolved salt/sugar solution and ice water) into each jar, covering the cucumbers.

Close the jars and refrigerate. For standard fridge pickles allow a few days for flavor to develop; if you have a vacuum attachment or chamber you can speed the process and have ready pickles in about 24 hours.

Heat the vegetable oil in a pan and soften the sliced onion over medium heat.

Add the minced garlic, chopped ginger and heaping tablespoon of tomato paste; cook and stir for about 3 minutes.

Add the cumin, ground coriander, turmeric, chili powder and garam masala; stir constantly for another 2–3 minutes until fragrant.

Pour in the chicken stock, add the coconut cream (or milk), honey and soy sauce, bring to a gentle simmer.

Simmer on low heat for about 30 minutes to develop flavor.

If needed, whisk the cornstarch with a little cold water and stir into the sauce to thicken to your desired consistency.

Blend the sauce until smooth with a stick blender or in a blender, then serve immediately.

Place a heavy-bottomed saucepot over low–medium heat. Add the sugar and begin stirring constantly to prevent burning.

Continue stirring as the sugar melts; once it is fully melted and reaches a light butterscotch color, remove the pot from the heat.

Carefully add the butter (warm if possible) and whisk vigorously until fully incorporated.

Slowly pour in the room-temperature whipping cream while whisking continuously until smooth and combined.

Stir in the vanilla and salt, taste and adjust salt if needed. Allow to cool slightly before using; store in a jar in the fridge.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, red bell pepper, scotch bonnet, garlic, 2 TBSP curry powder, salt, thyme, and allspice; cook about 5 minutes until softened.

Add the ground beef and break it into pieces with a spoon. Cook, stirring frequently, until beef is fully cooked, about 5 minutes.

Stir in the breadcrumbs, then add the beef stock (or water) and cook until the liquid is absorbed. Remove from heat and let the filling cool completely.

Meanwhile, make the dough: whisk together the flour, 1 TBSP curry powder, and 1/2 tsp salt in a large bowl. Add the cold butter and cut/rub it into the flour until mostly pea-size pieces remain; do not overwork.

Sprinkle in about 1/2 cup of the ice cold water and gently mix with your fingers or a scraper. Add the remaining 2 TBSP (or a little more if needed) until the dough just comes together into a ball.

Divide the dough into 16 pieces (about 1 1/2 ounces / 43 g each). Roll each into a ball, smooth between palms, and chill on a plate for 10–15 minutes so they are easier to roll out.

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll each dough ball into a roughly 5-inch circle. Spoon a packed 1/4 cup of the cooled filling onto one half of the circle, leaving about a 1/2-inch border.

Fold the dough over to enclose the filling and pinch the edges to seal. Use the tines of a fork to crimp the edges for a tight seal. Repeat with remaining dough and filling.

Place sealed patties on the prepared baking sheets and chill in the refrigerator for about 10 minutes. Brush tops with the egg wash and bake 30–35 minutes, rotating pans halfway, until golden brown. Serve warm.

Toss the finely chopped Napa cabbage with 1/2 tsp salt and set aside for 30 minutes to wilt and draw out moisture. Drain and squeeze out excess water thoroughly.

Combine ground pork, chopped green onions (or chives), minced garlic, 1 tsp sesame oil, grated ginger, 2 tsp soy sauce and 1 tsp salt in a bowl. Mix thoroughly, then add the drained cabbage and mix again with your hands until evenly distributed.

Prepare a baking sheet dusted with cornstarch to place filled gyoza on so they don’t stick.

Place a gyoza wrapper in your palm. Moisten the edge of half the wrapper with water. Put about 1 slightly heaped tablespoon of filling in the center. Fold the wrapper over and pleat the edge to seal (about 4 pleats), pressing firmly to close. Place sealed gyoza on the prepared sheet. Repeat with remaining wrappers and filling.

Heat 1 tbsp oil in a large skillet over medium-high heat. Arrange about 10–12 gyoza in the pan in a row, slightly touching. Cook until the undersides are light golden brown.

Carefully pour 1/3 cup water into the pan around the gyoza and immediately cover with a lid. Steam until the water has evaporated and the wrappers become slightly translucent on top, about 3–4 minutes.

Remove the lid and continue cooking briefly if needed so the golden undersides stay crisp. Transfer gyoza to a plate, crisp side up.

Mix the dipping sauce: 1 tbsp low sodium soy sauce, 1 tsp rice wine vinegar, 1 tsp sesame oil and 1 tsp chili crisp. Serve alongside the gyoza.

Serve immediately and enjoy.

In a saucepan, stir together the oil, flour, chili powder, cumin, and oregano. Cook over medium heat for about 2 minutes, stirring, to form a fragrant roux.

Slowly add the beef stock, then the tomato sauce, followed by the minced garlic and salt. Whisk or stir until smooth.

Bring to a simmer, reduce heat to low, and simmer gently for about 15 minutes, stirring occasionally, until slightly thickened and flavors meld.

Adjust seasoning with salt to taste. Cool and store in the fridge for up to 1 week.

Cut chuck roast into 3-inch chunks, season with kosher salt, and sear pieces in a hot pan; set aside.

Char the roma tomatoes and the roughly chopped onion under a broiler, with a torch, or in a hot pan until blackened in spots.

In a large pot, add the charred tomatoes and onion, whole smashed garlic head, dried chiles, whole cloves, toasted cumin seeds, peppercorns, cinnamon pieces, dried oregano, dried thyme, coriander seeds, and fresh minced ginger (do not add bay leaves yet).

Stir the spices and aromatics for a few minutes over medium heat, then add the vinegar and about 4 cups of water. Bring to a boil, then reduce to a simmer and cook for 15 minutes to soften the chiles and meld flavors.

Carefully transfer the hot broth mixture to a blender and blend until as smooth as possible. Strain the blended sauce through a fine mesh sieve back into a cleaned pot.

Rinse the blender with ~3 cups of water to collect remaining bits, strain that liquid into the pot as well. Add the bay leaves to the strained sauce.

Return the seared beef to the pot with the strained sauce. Add additional water as needed to cover the beef. Simmer gently, partially covered, for about 3 hours until the meat is very tender and shreddable.

Remove the beef from the pot and shred with two forks. Taste and adjust seasoning of the consomé with salt if necessary.

Heat a large griddle or skillet over medium heat and coat lightly with oil. Dip a corn tortilla into the warm birria sauce (consomé) so it is well coated, then place on the hot pan.

Top the tortilla with shredded birria meat, cheese (if using), chopped onion, and cilantro. Fold the tortilla in half and fry several minutes until crispy and browned on the bottom, then flip and brown the other side.

Serve the tacos hot with a bowl of the consomé for dipping, extra chopped onion, cilantro, and lime wedges.

Place beans in a large bowl and cover with about 6 cups (1.5 L) cold water. Add 2 tablespoons kosher salt and stir until dissolved. Soak at room temperature 8 to 16 hours. Drain and rinse before cooking.

In a large Dutch oven, heat the oil over medium-high until shimmering. Add the sliced andouille and cook, stirring, until lightly browned, about 5 minutes.

Add the sliced onions, diced bell pepper, and celery to the pot. Season with salt and cook, stirring, until the vegetables soften and begin to brown around the edges, about 8 minutes.

Add the minced garlic and cook, stirring, until fragrant, about 45 seconds.

Add cayenne, rubbed sage, and about 10–12 grinds of fresh black pepper. Cook, stirring, about 30 seconds to release aromas.

Add the drained beans to the pot along with enough water to cover by about 2 inches (roughly 6–8 cups). Add the bay leaves and thyme. Bring to a boil, then reduce heat to a bare simmer. Cover and cook until beans are tender, about 1 1/2 to 2 1/2 hours.

Remove the lid and continue to simmer, stirring occasionally, until the liquid thickens and the beans turn creamy, about 20 minutes. If it looks dry before reaching desired creaminess, add a cup of water and continue simmering, repeating as needed.

During the last hour of cooking, remove a cup of cooked beans and mash them, then return the mashed beans to the pot to help create a thicker “bean gravy.”

Discard the bay leaves and thyme sprigs. Taste and adjust seasoning. Serve hot over cooked white rice and garnish with chopped parsley and green onions.