Brian Moore

sugar • hot water • soy sauce • rice vinegar • chili oil • garlic (minced) • toasted sesame seeds • sesame oil

boneless, skinless chicken breasts (cut into bite-sized pieces) • (14–16 oz) extra-firm tofu (pressed and cubed) • medium zucchini (sliced into half-moons) • fresh mushrooms (cremini or shiitake, sliced) • broccoli (cut into bite-sized florets) • medium yellow or white onion (sliced into strips) • –4 cloves garlic (minced) • red pepper flakes (adjust for spice preference) • Soy Vay Veri Veri Teriyaki Sauce • low-sodium chicken broth or water • vegetable oil • cornstarch mixed with 1 tbsp cold water (for thickening)

Soy sauce • Toasted sesame oil • Cornstarch • Brown sugar (or maple or agave syrup) • Vegetable or chicken broth • garlic • ginger • Red pepper flakes

skin-on salmon fillets, about 1-inch thick • Kosher salt • Freshly ground black pepper • maple syrup • white or brown miso • rice wine vinegar • soy sauce • garlic clove, grated • green beans, trimmed • olive oil • red-pepper flakes (optional) • ⁄4 teaspoon toasted sesame oil (optional) •

olive oil • yellow onion, finely chopped • garlic, finely chopped • kosher salt • tomato paste • vodka • red pepper flakes • cans white beans (cannellini, Great Northern or garbanzos), drained but not rinsed • kale, ribs removed, leaves torn or coarsely chopped (or any dark, leafy green - Swiss Chard, broccoli rabe) • heavy cream • Grated Parmesan,

olive oil • plus 2 tsp sherry vinegar • honey • Dijon mustard • red pepper flakes • Kosher salt and black pepper • boneless, skinless chicken thighs, cut into 3 in. pieces • medium yellow onions, thinly sliced (about 4 c.) • cremini mushrooms, stems removed and thinly sliced (about 4 c.) • fresh, flat-leaf parsley or dill leaves and fines stems, roughly chopped • grated Parmesan or Pecorino (optional) • Add a bunch of spinach or other greens and stir until wilted in the last step if desired •

–2 eggplants (if you only use one eggplant, you may have extra stuffing left over) • –6 multicolored carrots • baby bella or white button mushrooms • dried basil • dried rosemary • himalayan salt • dried sage • tiny dash of cinnamon (enough to be noticed but not enough to over power) • vegetable broth for sauteing and roasting (or use oil) • cashews • water • –2 garlic cloves •

scallions, trimmed and finely chopped (about 1⁄2 cup), plus more for garnish • tblsp Dijon mustard • tblsp minced fresh ginger (from one 3-inch piece) • tblsp minced garlic • tblsp white miso paste • turbinado or brown sugar • Kosher sale and freshly ground black pepper • safflower or canola oil • baby bok choy, halved lengthwise (or substitute large broccoli florets) • bone-in, skin-on chicken thighs (3 lbs), skin removed • Serve with steamed rice or mashed potatoes + lemon wedges

cherry/grape tomatoes, halved • garlic cloves, finely chopped • Extra-virgin olive oil • Kosher salt and black pepper • portobello mushrooms, stems removed • store-bought or homemade marinara / arrabiata / amatriciana sauce • shredded low-moisture skim mozzarella • panko bread crumbs • basil leaves, finely chopped - plus more leaves for topping

oil • piece of ginger peeled and minced • garlic finely chopped • white miso paste • mirin • rice vinegar • soy sauce • toasted sesame oil • sriracha sauce • honey

whole chicken, cut into eighths (or 8 pre-cut pieces of bone-in, skin-on chicken thighs) • Kosher salt • Freshly ground black pepper • butter • olive oil • garlic heads, cloves - separated and peeled • white wine (pinot grigio, sauvignon blanc) • fresh thyme leaves • all-purpose flour • brown sugar, packed • heavy cream • Lemon wedges for serving

raw sesame seeds • mixed chicken thighs & drumsticks, skin on, bone in • limes • small sweet potatoes (5 oz each) • scallions • dried mushrooms, ideally shiitake • white miso paste • reduced-sodium soy sauce

olive oil • boneless, skinless chicken breast halves (about 1 1/2 pounds) • Kosher salt and freshly ground pepper to taste • flour • cleaned and thinly sliced crimini or shiitake mushrooms • shallot, minced • chicken stock • butter • chopped chervil or parsley (optional, for garnish)

mustard greens (2 to 3 bunches) • Tblsp olive oil • large onion, finely chopped • garlic cloves, minced • chicken stock or vegetable stock • Salt and black pepper • Tblsp hot sauce (such as Tabasco) or apple cider vinegar • liquid smoke

medium head green cabbage (about 2½ to 2¾ pounds) • extra-virgin olive oil • finely grated fresh lemon zest plus 2 Tblsp juice • Tblsp coarse mustard • Tblsp honey • large garlic cloves, finely grated (2 tsp) • Kosher salt (such as Diamond Crystal) and black pepper • crème fraîche or sour cream • mayonnaise • lemon, zested plus 2 Tblsp lemon juice • Kosher salt and black pepper • Torn fresh dill and parsley, for garnish

Tblsp butter • chopped green onions (white and light green part only) • large garlic cloves, chopped • dried thyme • baby Bella or cremini mushrooms, wiped clean and sliced • jasmine rice or any long-grain rice • vegetable broth • sherry cooking wine • Salt to taste Pepper to taste • Fresh flat-leaf parsley, chopped for garnish

vegetable oil • red wine vinegar • dijon mustard • honey • garlic, minced • black pepper • salt (or to taste)

olive oil • lemon juice • reduced-sodium soy sauce • sliced scallion • grated ginger

Brussels sprouts, trimmed, halved, and rinsed • olive oil • salt, black pepper & cayenne • Italian seasoning • garlic, minced • onion, minced • seasoned bread crumbs & grated parmesan

olive oil, divided • bone-in skinless chicken thighs • Salt and pepper, to season • medium onion, diced • minced garlic, (or 6 cloves) • small yellow bell pepper (capsicum), diced • small red bell pepper (capsicum), diced • large carrot, peeled and sliced • mushrooms, sliced • pitted black olives • thyme • each freshly chopped parsley and basil plus more to garnish •