Ingredients

• 2 to 3 cloves garlic, peeled and crushed
• 3/4 cup strong brewed coffee
• 1/2 cup dry red wine
• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce or tamari
• 2 tablespoons Worcestershire sauce
• 1 tablespoon molasses
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons Vegemite
• 4 ribeye or New York strip steaks, each at least 1 inch thick
• Minced chives, for serving

Directions

Step 1

Make the marinade: In a medium mixing bowl, combine all the ingredients except the steak. Whisk thoroughly to mix.

Step 2

Place the steaks in a large resealable plastic bag. Pour the marinade over them and seal tightly. Place the bag in a baking dish (to contain any leaks) and refrigerate for 2 to 3 days.

Step 3

Preheat a grill or large grill pan to medium-high. Drain the steaks and pat dry. Grill the steaks for 4 to 5 minutes per side, or until cooked to your desired doneness, 130°F for medium-rare. Transfer the steaks to a platter or plates and drizzle with olive oil. Dust with minced chives. Let the meat rest for 3 minutes before slicing and serving.

Ingredients

• 1/4 cup granulated sugar
• 3/4 cup unsalted roasted cashews
• 5 tablespoons extra virgin olive oil, divided use, plus extra for drizzling
• 2 garlic cloves, peeled and minced
• 1 scallion, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 3/4 teaspoon cornstarch dissolved in 1 tablespoon of water
• 1 tablespoon plus 1/2 teaspoon fresh lemon juice
• Kosher salt
• 4 large, skinless, boneless chicken thighs, trimmed of fat and cut into 1-inch pieces
• Freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon celery seeds
• 1/4 cup thinly sliced tender celery ribs
• 1/4 cup celery leaves
• Steamed white rice, for serving (optional)

Directions

Step 1

Line a small baking sheet with parchment paper. In a small saucepan, combine the granulated sugar and 1/4 cup of water. Boil over moderately high heat, swirling the pan until a rich brown caramel forms, 4 minutes. Stir in the cashews until coated. Quickly spread the nuts on the baking sheet, keeping them separate. Let cool. Break off any large pieces of caramel and reserve for a snack.

Step 2

In a small saucepan, combine 2 tablespoons of the olive oil, the garlic, scallion, and ginger. Cover and cook over low heat for 1 minute. Remove from the heat and let stand, covered, for 10 minutes. Strain the oil through a coarse strainer into a medium skillet, pressing on the solids. Add the soy sauce, brown sugar and 1/4 cup of water and bring to a simmer over moderate heat. Whisk in the cornstarch mixture and simmer over low heat, whisking, until thickened, about 30 seconds. Remove from the heat, add 1 tablespoon of the lemon juice and lightly season the sauce with salt.

Step 3

In a medium saucepan, heat 3 tablespoons of olive oil. Season the chicken with salt and pepper and add to the saucepan. Cook over moderate heat, turning, until white throughout, about 5 minutes.

Step 4

In a small bowl, combine the onion and garlic powders, celery seeds, and 1/2 teaspoon of salt. In another small bowl, toss the sliced celery and leaves with the remaining 1/2 teaspoon of lemon juice and a small drizzle of olive oil, and season with salt and pepper.

Step 5

Transfer the chicken to shallow bowls, spooning the sauce over the chicken. Top with the candied cashews and season with the celery salt. Scatter the celery salad on top and serve with rice, if desired.

Ingredients

• 1 bunch broccoli rabe, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
• 1 pint grape tomatoes, halved (about 2 cups)
• 1 small red onion, peeled, quartered and cut into 2-inch wedges
• 1 lemon, one half cut into thin rounds and the remaining half left intact, for serving
• 3 tablespoons olive oil, plus more for serving
• 1 teaspoon ground cumin
• 1/2 teaspoon hot red pepper flakes
• Kosher salt and black pepper
• Two 6- to 8-ounce blocks feta, cut into 1-inch slices
• Cooked orzo or farro, for serving (optional)
• 1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Directions

Step 1

Heat the oven to 400°F, with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add the cumin and hot red pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Step 2

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is
charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Step 3

Serve over orzo or farro, if desired. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.