Heirloom Tomato Salad 

1 3 1/2-4 lb second cut brisket 2 Tbsp molasses 1/3 cup your favorite meat rub 2 Tbsp smoked paprika Preheat oven to 225°F. Cut a sheet of foil more than twice as long as your brisket and lay it over a sheet pan. Cut an equal sized sheet of parchment paper and crumple it…

1 package frozen puff pastry squares, defrostedFilling1/4 cup extra virgin olive oil1 medium onion, finely dicedSalt and pepper, to taste10 oz cherry tomatoes, halved1 egg, beaten Preheat oven to 350°F.In a medium skillet, warm oil over medium heat. Add onions, salt and pepper, then sauté until slightly golden, about 5 minutes.Place puff pastry squares on…

Viniagrette1/2 cup olive oil2 lemons, juicedSalt and pepper 1 large fennel, finely shaved1 orange, cut into segments1 blood orange, cut into segments1/2 cup oil-cured black olives1 watermelon radish, finely shaved Arrange fennel on a large dish.Garnish with orange, blood orange, olives and radish.

1 1/2 cups water 2 tsp of active dry yeast 1 tsp sugar 8 cups of flour 1 cup of sugar 1 tap salt 1 cup milk 4 eggs ¼ cup honey 3/8 cup avocado oil 1 egg, divided, for egg wash 1. Combine dry yeast, warm water, and teaspoon of sugar in a bowl….

Classic Sourdough  Inspired by Tartine’s Country Bread For leaven: 1 heaping tablespoon sourdough starter 200 milliliters lukewarm water 100 grams bread flour 100 grams whole-wheat or white whole-wheat flour For bread: 200 milliliters leaven 700 milliliters warm water 900 grams bread flour, plus more for dusting 100 grams whole-wheat flour, plus more for dusting 1 tablespoon fine sea…