2 tablespoons olive oil, plus more for serving
1 small yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 garlic clove, finely minced
Kosher salt and black pepper
1 cup brown lentils, rinsed
1 tbsp. tomato paste
3 thyme sprigs
1 fresh bay leaf
pinch crushed red pepper flakes
5 cups water
8 ounces short tubular pasta
1/2 cup whole milk
1 tbsp. finely chopped flat-leaf parsley
grated Parmesan, for serving

DAY 1: soak for 8 hours

DAY 2-5: sprout

DAY 6-8: ferment in jars, stirring every day

1/2 cup peeled and diced horseradish
1/2 cup peeled and diced garlic
1/2 cup peeled and diced onion
1/4 cup peeled and diced ginger
1/4 cup peeled and diced turmeric
1 habanero chile, split in half
1 orange, quartered and thinly sliced crosswise
1/2 lemon, quartered and thinly sliced crosswise
1/2 cup chopped parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1 teaspoon black peppercorns
2 to 3 cups raw unfiltered apple cider vinegar (at least 5% acidity)
1/4 cup raw honey, or more to taste

Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.

Let the jar sit for 3 to 6 weeks, shaking daily (or as often as you remember).

Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.

3/4 cups lukewarm water
1 tsp. active-dry or instant yeast
2 cups  unbleached all-purpose flour
1 1/2 tsp. salt

Set the oven to 500°F or as hot as it will go and let it heat for at least half an hour before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven now.

Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you’ve formed a shaggy dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it’s sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth.

If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to 3 days.

Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.

When ready to make the pizza, tear off 2 pieces of parchment paper roughly 12 inches wide. Divide the dough in 2 with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper.

Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it’s about a 1/4-inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

The dough will stick to the parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, and you can slide the paper out midway through cooking.

Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.

Using a bread peel or the back side of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don’t have a baking stone, bake the pizza right on the baking sheet.

Bake for about 5 minutes and then rotate the pizza, removing the parchment from under the pizza as you do so. Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty.

Remove the pizza from oven and let it cool on a wire rack. Repeat with shaping, topping, and baking the second pizza.

1/2 cup low-sodium soy sauce
1/4 cup pineapple juice
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 green onions, white and light green parts only, minced (reserve ends for garnish)
2 large cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon toasted sesame seeds, plus more for garnish
1 teaspoon grated ginger
1 pound flank steak, cut into 1/8-inch slices against the grain

Combine the ingredients for the marinade in a mixing bowl and transfer to a sealable plastic bag. Add the beef slices, press any excess air out of the bag, and seal. Refrigerate for a minimum of 30 minutes, or overnight.

Heat a large griddle or grill pan over medium-high heat. Using a silicone brush, generously brush oil on the pan and wait until it is sizzling. Working in batches if necessary, sear the meat until deep-brown grill marks form on one side. Flip and continue cooking until caramelized and cooked through, 30 seconds to a minute. Garnish with green onions and toasted sesame seeds and serve with cooked white rice.

• 1 cauliflower head, cut into florets
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• 3 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• Fresh-cracked pepper, to taste
• 1/4 cup pine nuts, toasted for a few minutes in a dry pan on medium heat
• Freshly-chopped parsley, as garnish

• 1 cup tahini
• Juice of 1 lemon, divided
• 1 garlic clove, pressed or grated
• Kosher salt, to taste
• Fresh-cracked pepper, to taste
• Warm water
• 1 handful freshly-chopped parsley

1. Preheat the oven to 425° F.
2. In a large mixing bowl, combine the cauliflower florets and spices. Drizzle the extra-virgin olive oil over top and toss to combine. Add the salt and pepper to taste. Toss in the mixing bowl to coat the cauliflower evenly, then spread out on a sheet pan.
3. Roast the cauliflower for about 40 minutes (depending on your oven), flipping once half-way through to ensure the cauliflower is evenly browned and roasted. About 10 minutes before they are done, sprinkle the toasted pine nuts over the florets and give the pan a shake to mix them in with the spices and oil.
4. While the cauliflower is roasting, make your tahini sauce. In a small mixing bowl, add in the tahini, and mix in half of the lemon juice. Whisk to combine, and then add in a garlic clove and salt and pepper to taste.
5. Start adding in warm water a little bit at a time, and continue whisking, until it reaches your desired consistency (I prefer something drizzle-able)! Taste and make sure there is enough salt and pepper, and if you like a little more tanginess add as much of the remaining lemon juice as you’d like (I went with the whole lemon).
6. Add a generous handful of chopped parsley to the tahini sauce and set aside.
7. When the spiced cauliflower and pine nuts are done, remove them from the oven and arrange in a serving bowl. Drizzle with some of the tahini sauce, to taste, top with more fresh chopped parsley, and serve warm. Save the rest of the tahini sauce as a dip or make into a dressing for another day!

Bones from 1 or more roasted chickens
2 medium yellow onions
4 stalks celery
2 medium carrots
2 bay leaves
Any of the following: fresh sprigs of thyme, parsley stems, garlic cloves, fennel fronds, leek tops, whole pepper corns, tomato skins

1. Combine all the ingredients in the slow cooker: Place the chicken carcass in the middle of the slow cooker (if you have more than one chicken, break the carcass into pieces so it all fits). Loose bones, like drumsticks, can be tucked inside the chicken carcass to save space. Roughly chop the vegetables and scatter them around the chicken. Add the bay leaf and any other herbs.
2. Cover with water: Add enough water to cover the chicken bones. It’s fine to fill to within an inch of the top of the slow cooker.
3. Cook for at least 8 hours: Set the slow cooker to “low” and cook for at least 8 hours, or longer (even up to 24 hours!). If your slow cooker has a timer, you may need to reset it once or twice during cooking.
4. Strain the stock: Set a strainer over a large bowl. Use tongs to transfer the big bones and vegetables from the slow cooker to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl. If you’d like a cleaner, clearer stock, clean out your strainer, line it with a coffee filter or cheesecloth, and strain the stock again.
5. Store the stock: Divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for up to a week, or freeze for up to 3 months.