Scrub the artichokes to remove any dirt. It’s up to you whether you peel them. I’ve made this soup with peeled and unpeeled artichoke and prefer the artichoke to be peeled both from a color and flavor perspective as the peeled artichoke is less bitter. Chop the artichoke into 2-centimeter cubes.

Place 2 tablespoons of olive oil in a large saucepan over a low heat and add the onions. Season the onions with salt, and cook, slowly, until soft. Don’t rush the onions by turning up the heat as the slow-cooked onions are much sweeter and more flavorful.

Add the garlic and cook for a few minutes, until fragrant. Add the artichoke and potatoes and cook for 5 minutes before adding the vegetable stock. Season and bring to a simmer. Cook until the potato and artichoke are tender.

I prefer the silky smoothness that blended soups have, so I leave my soup to cool for 20 minutes before blending. If you don’t have a blender, or don’t want to wait, use an immersion blender and blend until smooth. Check the seasonings and adjust as necessary. Keep warm while you cook the mushrooms.

Place a frying pan over a medium-high heat and add 1 tablespoon olive oil. Add half the mushrooms, making sure they are not overlapping, and fry on each side for 3 to 4 minutes, until lightly golden, before turning. Season with salt and pepper just before removing from the pan. Repeat with the remaining mushrooms.

To serve, divide the soup between serving bowls and top with mushrooms and watercress. Finish with a drizzle of extra virgin olive oil and a sprinkle of thyme leaves.

Preheat oven to 375°F.
Trim beets of green tops. Place one beet at a time on a foil square and drizzle with olive oil. Bringing the corners of the foil together, wrap the beet loosely, but making sure it is completely sealed. Place all the foiled, wrapped beets on a baking sheet and roast for 45-50 minutes.

While the beets are roasting, align the carrots on a baking sheet and lightly drizzle with olive oil. Season the carrots with salt and pepper and roast in the oven with the beets for the last 15-20 minutes.

Once the beets and carrots are done, remove from oven and allow to cool completely.

While cooling, combine all ingredients for the salad dressing in a high-speed blender or food processor and allow to run until smooth. If the dressing is too thick, slowly add more olive oil, one tablespoon at a time.

Once the beets are cooled, trim the top of the beets off completely and then using a small knife or peeler, remove the skins. Quarter beets and set aside. (Extra prepared beets store great for salads. Keep them in your refrigerator for up to a week.)

On a platter arrange watercress, beets and carrots and drizzle with green goddess dressing. Top with micro greens and a little salt and freshly ground pepper and enjoy!

Heat the olive oil in a large (preferably, straight-sided) sauté pan over medium-high heat. Add the pancetta and cook until golden brown and crispy, 4 to 5 minutes, stirring frequently. Reduce heat if necessary.

Add the unsalted butter to the pan, and add the sliced leeks. Sauté the leeks for 6-8 minutes over medium-high heat until they are lightly caramelized and soft. Add the heavy cream, chopped thyme and 1/4 cup of water to the pan, and stir ingredients together. Bring to a simmer and reduce the cream mixture for 2 to 3 minutes, or until thick enough to coat the back of a wooden spoon. Season to taste with salt and pepper.

Cook the pappardelle in a large pot of boiling salted water, stirring every few minutes, until al dente. Reserve 1/2 cup of pasta cooking water. Using tongs, transfer the pasta directly from the pot to the pan with the cream sauce (don’t worry if you transfer some pasta water along with it, as this will help thin the sauce and help it coat the pasta).

Turn off the heat. Stir the pasta gently in the sauce until it is evenly coated, add the grated cheese, and add pasta liquid as necessary. Serve immediately and garnish with fresh thyme leaves and grated cheese.

Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.

Remove beef from refrigerator, and let stand at room temperature 1 hour. Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.

Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.

Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board and spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.

Preheat oven to 425°F.

Melt butter in a 4-quart saucepan over medium-high heat. Add garlic, shallot and onion; cook until golden, about 5-7 minutes. Add brandy and cook until reduced by half, 1-2 minutes.

Whisk in flour and cook for two minutes. Add cream and bring to a boil; cook, stirring occasionally, until sauce is slightly thickened, 3-4 minutes. Stir in lobster, cayenne, salt and pepper.

Divide lobster mixture between four 8-ounce ramekins set on a rimmed baking sheet. On a lightly floured surface, roll pastry into a 14-inch square and cut out four 4 1/2-inch circles.

Brush edges of cocottes with egg, place one pastry circle over each, and press to seal. Brush the pastry all over with egg and bake until the top is golden and the filling is bubbly, 20-25 minutes.

Preheat the oven to 375°F. Spray a 12 cup standard muffin pan with nonstick cooking spray.

In a small sauce pan, whisk together cream, thyme, garlic and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.

Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top.

Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.

Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter. Serve immediately.

Preheat oven to 425°F.

Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic and oil; season with salt and pepper.

Roast, tossing occasionally, until almost tender, 35-40 minutes.

Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

In a small bowl, whisk together the olive oil, honey, coriander seeds and caraway seeds. Place carrots and garlic cloves in an even layer in a casserole or other baking dish. Season generously with kosher salt and pepper. Add the olive oil-honey-spice mixture, and toss well to evenly coat.

Roast for about 20 to 30 minutes, or until the carrots and garlic cloves are tender and golden brown. A few times during cooking, toss the carrots and garlic around in the pan to ensure even browning. Once done, remove from oven. Finely chop the roasted garlic.

In a small bowl, combine the roasted garlic with the mustard greens, parsley and lemon zest. Use the back of a fork to evenly incorporate the roasted garlic into the greens.

Sprinkle the carrots generously with the mustard greens gremolata. Season to taste with salt and pepper. Serve warm or at room temperature.

Mix the coffee and amaretto in a shallow bowl. Whip the cream, mascarpone, sugar, Bailey’s and vanilla together in another bowl until it forms soft peaks. Transfer to a large piping bag with a wide, round nozzle (about 2 centimeters) and chill.

Dip the sponge fingers into the coffee for a few seconds on each side until they’re well soaked but not collapsing, then add a single layer to a 20-centimeter serving dish, using about half of the sponge fingers.

Pipe over half of the cream, then layer on more soaked sponge fingers, and pipe the remaining cream, in blobs, in an even layer over the top. Chill until ready to serve, but for at least 3 hours. Sieve over the cocoa powder to cover all the cream just before serving.