12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1″ pieces
1½ tsp. tsp. kosher salt, plus more
2 Tbsp. thyme leaves
1 large shallot, finely chopped
3 garlic cloves, finely grated
2 Tbsp. all-purpose flour
2¾ cups whole milk
Freshly ground black pepper
⅓ cup crème fraîche or thinned sour cream
8 oz. regular lasagna noodles, broken in half
4 oz. mozzarella, thinly sliced
Finely grated Parmesan (for serving)
Heat 3 Tbsp. oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
Reduce heat to medium-low. Heat remaining 2 Tbsp. oil in skillet. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
Add milk, pepper, 1½ tsp. salt, and 1¾ cups water, then finely grate zest of ¼ lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crème fraîche, and stir to combine. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of mushrooms. Repeat with half of remaining noodles and mushrooms. Top with another layer of noodles. Set remaining mushrooms aside. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.) Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–8 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
Heat broiler. Top lasagna with mozzarella and reserved mushrooms. Broil until cheese is bubbling and browned in spots, about 2 minutes. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper. Let sit 5–10 minutes. Cut lemon into wedges and serve with lasagna.
4 medium leeks, white and light green parts, thinly sliced
1 pound mix of mushrooms, such as maitake, oyster, cremini or chanterelle, torn into bite-size pieces (about 5 cups)
Kosher salt and freshly ground black pepper
1 ¾ cups pearled or semi-pearled farro or barley
4 cups vegetable broth or chicken broth
½ cup finely chopped chives (from about 1 bunch)
1 cup fresh dill leaves, coarsely chopped
1 tablespoon finely grated lemon zest, plus lemon wedges for squeezing
Sour cream, for serving
Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there’s another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.
²⁄3 cup plus ¼ cup crumbled Gorgonzola dolce cheese (or blue cheese of your choice)
²⁄3 cup sour cream
¹⁄3 cup chopped walnuts
1 egg white mixed with 1 tablespoon water
3 sprigs fresh thyme, plus more for garnish
Preheat the oven to 400° and place a rack in the center. Line a large baking sheet with parchment or a silicone mat and set aside.
Make the Extra-Flaky Pastry and chill for 1 hour. Remove it from the fridge about 15 minutes before using to let it soften slightly.
Meanwhile, set the sweet potatoes directly on the center rack and roast until they are softened but still firm in the center, 35 to 45 minutes. When they are cool enough to handle, peel and slice into ¼-inch-thick disks.
While the potatoes roast, prepare the onions: Set a large skillet over medium heat and add the oil. Add the onions, turn to coat in the oil, then cover the skillet and reduce the heat to medium low. Let the onions wilt for 10 minutes, stirring once. Remove the cover, add the vinegar, sugar, and salt, and stir. Continue cooking the onions, stirring occasionally, until they are caramelized, 20 to 25 minutes more. Set aside.
In a small bowl, mash ²⁄3 cup Gorgonzola into the sour cream until mostly smooth. Set aside.
Shape the disk of slightly softened dough into a rough rectangle shape. On a well-floured work surface, roll the dough into a larger rectangle about 8 inches wide and 14 inches long. Roll the dough up around the pin and then unfurl it on the lined baking sheet. Spread the Gorgonzola mixture over the bottom of the crust, leaving a 2-inch border on all sides. Top with the onions. Lay the potato slices over the onions in three overlapping vertical rows. Sprinkle the walnuts over all. Fold the sides of the crust up over the filling, preserving the rectangle shape. Brush the edges with the egg white mixture. Strip the leaves from three thyme sprigs and sprinkle over the entire tart. Transfer to the oven and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool for 20 minutes, then sprinkle with the remaining Gorgonzola and garnish with some thyme sprigs. Serve warm or at room temperature.
8 ounces medium shrimp, peeled, deveined and roughly chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup white wine
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons chopped fresh parsley leaves
1/2 cup shredded mozzarella cheese, divided
2 tablespoons grated Parmesan
Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
6 ears corn
1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes
Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.