Ethan Scott Parrish

chicken tenders • extra- virgin olive oil • kosher salt • ground cumin • dried thyme • garlic clove, minced • zest and juice of 1 lemon • crumbled Bulgarian feta cheese, at room temperature • whole- milk Greek yogurt, at room temperature • fresh mint leaves, minced (or 1 teaspoon dried mint) • freshly ground black pepper • store- bought lavash flatbreads •

sourdough bread, torn into 1-inch pieces • unsalted butter • garlic cloves, smashed • kosher salt • fresh asparagus, woody ends trimmed • extra- virgin olive oil • freshly ground black pepper • lemon zest plus 1 tablespoons fresh lemon juice • white vinegar • large eggs • Flaky sea salt, for serving • Crushed red peppers, for serving

unsalted butter • baby leeks, roots, trimmed and thinly sliced (about 1 1/4 cups) • garlic cloves, minced • kosher salt • finely chopped fresh tarragon, plus more for serving • finely chopped fresh thyme, plus more for serving • shredded Gruyère cheese • large eggs • plus 2 tablespoons (90ml) heavy whipping cream • flaky sea salt, for serving • Freshly ground black pepper, for serving • Toast points, for serving

Blueberry- Honey • fresh goat cheese • Zest of 1 lemon • honey • finely chopped dried blueberries • fresh goat cheese • freshly ground black pepper • chopped fresh dill (or 1/4 teaspoon dried • kosher salt • garlic powder • cup(25g) finely chopped fresh parsley • edible flower petals (weight will vary depending on the petals) •

heavy whipping cream • cup(240ml) whole milk • Freshly grated nutmeg, to taste • vanilla extract • large egg yolks • granulated sugar • cinnamon • bourbon • spiced rum • superfine sugar • orange zest, for serving

large eggs • heavy whipping cream • vanilla bean, scraped or 1 teaspoon vanilla bean paste • granulated sugar • firmly packed light brown sugar • spiced rum • bourbon • half- and- half or whole milk • Freshly grated nutmeg, for serving)optional) • Orange zest, for serving

For the gingersnap crust • unsalted butter • semisweet chocolate, baking chips or chocolate bars • (230g/about 36 cookies) gingersnap cookies • toasted hazelnuts • chopped crystallized ginger • semisweet chocolate, Baking chips or chopped bars • heavy whipping cream • kosher salt • unsalted butter, softened • vanilla extract • minced crystallized ginger •

(2 sticks/226g) unsalted butter, room temperature, plus more for the pans • all- purpose flour, plus more for the pans • baking powder • kosher salt • granulated sugar • Zest of 1/2 lemon • large eggs, room temperature • crushed lavender flowers • whole milk milk, room temperature • heavy whipping cream • powdered sugar, plus more for dusting • cornstarch •

all- purpose flour, plus more for dusting • kosher salt • baking powder • (2 sticks/226g) unsalted butter, softened • cup(225g) granulated sugar • large eggs • vanilla extract • citrus confetti marinade (page 106), or store- bought, plus more for gluing decorations • Thinly sliced fresh cranberries, for decoration (optional) • Gold sprinkles, for decoration (optional) • Fresh rosemary sprigs, for decoration • Powdered sugar, for topping

For the roasted garlic • garlic heads • Extra- virgin olive oil, • unsalted butter • extra- virgin olive oil • shiitake mushrooms, cleaned, trimmed, and finely chopped • red onion, thinly sliced • freshly ground black pepper • (6- ounce)170g) jar pitted green olives, drained and chopped • crumbled feta cheese • ground fennel seeds • kosher salt •

plus 1 tablespoons (75ml) balsamic vinegar • maple syrup • whole grain Dijon mustard • extra- virgin olive oil • (2- to 2 1/2- pound/900g) salmon fillets • flaky sea salt • freshly ground black pepper • fennel bulk, halved, cored, and thinly sliced, fronds reserved for garnish • mixed pitted olives, such as Castelvetrano and Kalamata, drained • fresh orange juice • navel oranges, Peeled and sliced into 1/4-inch rounds

thick slices artisan sourdough bread • unsalted butter • minced garlic (from about 6 cloves) • kosher salt • shallots, peeled and minced • plus 2 teaspoons all- purpose flour • whipping cream • dry Vermouth • cup(100g) shredded Gruyère cheese • minced fresh tarragon, plus more for garnish • Zest of 1 lemon, plus more for garnish • freshly ground black pepper, plus more for garnish •

pound(450g) dried white beans, rinsed and sorted • Warm water, for soaked • whole garlic heads • extra virgin olive oil, plus more for serving • crushed red pepper (optional) • unsalted or low sodium vegetable or chicken broth, plus more if needed • fresh sage • fresh rosemary • bay leaf • kosher salt • large bunch Swiss or rainbow chard, leaves and stems chopped separately and reserved • unsalted butter •

smoked almonds • cups(150g) all- purpose flour, plus more for dusting • sharp cheddar cheese, shredded • cornstarch • kosher salt • cayenne pepper • (1 stick/113g) cold unsalted butter, cubed • whole milk • poppy seeds(optional)

For the garlic- caper aioli • large egg yolks • garlic cloves, grated • plus 1 teaspoon caper brine • Zest and juice of 1/2 lemon • cup(120ml) extra- virgin olive oil • grapeseed or sunflower oil • brined capers, drained • fresh parsley leaves, minced • large russet potato (about 3/4 pound/338g), scrubbed and peeled • yellow or Yukon gold potatoes (about 1 pound/450g), scrubbed and peeled • sweet onion, minced •

citrus rinds(see tips & tricks), roughly chopped or quartered • water or fresh citrus juice • granulated sugar • Additional flavorings or spices of your choice (see tips & tricks) • kosher salt

For the dough • all- purpose flour, for dusting • granulated sugar • (1/4- ounce envelope/7g) active dry yeast • whole milk • unsalted butter • vanilla extract • kosher salt • large egg, room temperature • vegetable oil, for the bowl • granulated sugar • Grated zest of 1/2 lemon (about 1 teaspoon) •

Unsalted butter or nonstick cooking spray, for the pan • cup(3- ounce/85g) sun- dried tomatoes, julienned • cup(120ml) boiling water • extra- virgin olive oil • ground breakfast sausage • large sweet onion, diced • large eggs • whole milk • cup(120ml) heavy whipping cream or half- and- half • kosher salt • Italian seasoning • freshly ground black pepper •

For the black pepper pie dough • cups(180g) all- purpose flour, plus more for dusting • minced fresh thyme leaves or 1 teaspoon dried thyme leaves • kosher salt • freshly ground black pepper • cup(1 stick/113g) cold unsalted butter, cubed • (60 to 90ml) ice water • unsalted butter • extra- virgin olive oil • garlic cloves, thinly sliced • rainbow chard, stems cut into 1/2-inch pieces and leaves roughly chopped (about 5 packed cup leaves and 1 cup stems) • kosher •

extra- virgin olive oil • small white onion, halved and thinly sliced • garlic cloves, thinly sliced • ground fennel seed • harissa • (28- ounce/793g/can diced or crushed fire- roasted tomatoes • (12- ounce/340g) jar roasted red bell peppers, drained and thinly sliced • kosher salt • chopped fresh dill, plus more for serving • lemon, seeded removed • goat cheese • large eggs •