Halva

1 1/2 cups well-stirred tahini, room temperature
1/2 tsp. kosher salt
1/2 tsp. vanilla extract
1 1/4 cups sugar

Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides.
Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
Pour 1/4 cup water into a small saucepan, then stir in sugar.
Attach a candy thermometer to side of pan.
Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F.
Immediately remove syrup from heat.
Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon.
Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute).
Be careful not to overmix or halva will be crumbly.
Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top.
Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours.
Remove from pan using parchment overhang.
Slice as desired to serve.

For Pistachio-Rose Halva
Place a rack in middle of oven; preheat to 300°F.
Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet.
Toast until fragrant and lightly golden, about 10 minutes.
Transfer nuts to a plate. Let cool, then coarsely chop.
Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
Stir sugar syrup into tahini mixture and form halva as directed.
Sprinkle remaining nuts over, pressing gently to adhere.
Cover and chill as directed.
Cardamom-Chocolate Halva:
Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate).
Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere.
Cover and chill as directed.
Lemon–Poppy Seed Halva:
Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
Form halva as directed.
Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere.
Cover and chill as directed.
Chocolate-Za’atar Halvah:
Prepare halva, adding 1/2 tsp. za’atar to the tahini, salt, and vanilla mixture.
Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate).
Form halva as directed.
Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere.
Cover and chill as directed.

Japanese Cuisine

Udon with Grapefruit Ponzu



1 grapefruit, halved
1 lemon, halved
1 red chile (such as Fresno), seeds removed, finely chopped
1 (2") piece ginger, peeled, finely grated
1/3 cup unseasoned rice vinegar
3 Tbsp. soy sauce
1 tsp. sugar
2 pints cherry tomatoes
1 garlic clove, finely grated
1 Tbsp. extra-virgin olive oil
A pinch of kosher salt
18 oz. frozen udon noodles
2 medium Persian cucumbers, peeled, very thinly sliced on a diagonal
Cilantro sprigs, crumbled nori, and toasted sesame seeds (for serving)

Heat broiler. Squeeze grapefruit and lemon halves into a fine-mesh sieve set over a large bowl; discard pulp (you should have a little more than 1/2 cup juice). Mix in chile, ginger, vinegar, soy sauce, and sugar. Cover ponzu and chill.
Toss tomatoes, garlic, oil, and salt on a rimmed baking sheet. Broil until tomatoes are soft and lightly charred, 10–12 minutes. Let cool.
Cook noodles according to package directions; drain and rinse under cold water to stop the cooking. Transfer noodles to bowl with ponzu and toss to coat. Divide noodles and ponzu among bowls and top with charred tomatoes, cucumbers, cilantro, nori, and sesame seeds.

Elderflower Lemon Curd

1 good handful elderflower umbels (about 5)
1 cup sugar
1/2 cup freshly squeezed lemon juice
4 large eggs, lightly beaten
1 stick unsalted butter, chilled and cut into small pieces

Gently shake elderflower umbels to remove any insects.
Remove as much of the green stems as possible.
The best way to do this is to strip them off the stems with your fingers into a bowl.
Combine sugar and lemon juice in a small saucepan over low heat.
Cook and stir until sugar is dissolved in the warm liquid.
Add elderflowers, turn off the heat, and let steep for 1 to 2 hours.
Strain mixture through a fine sieve into a double boiler or a metal bowl placed over a saucepan with simmering water.
Squeeze the elderflowers to extract as much of the liquid as possible.
Add eggs to the double boiler and cook over simmering water, stirring often with a wooden spoon,
until mixture coats the back of the spoon, about 10 minutes.
Make sure to scrape over the bottom and the sides of the double boiler.
Once mixture is thick, remove from the heat.
If it seems a bit lumpy, strain it through a fine sieve again.
Add butter and stir until fully dissolved.
Pour into a jar with a tight-fitting lid and refrigerate or freeze.

BLT Salad

1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1 head Iceberg lettuce, chopped
8 ounces burrata, torn into pieces
4 tomatoes, chopped
6 strips bacon, cooked and chopped

In a medium bowl, combine red wine vinegar, salt and pepper.
Slowly whisk in olive oil till combined.
Place the chopped lettuce on a serving platter and top with burrata, tomatoes,
chopped bacon and drizzle with olive oil vinaigrette.
Season with additional salt and pepper, if desired.

Vietnamese Cuisine

Fried Egg Bánh Mì



1/2 cup mayonnaise
2 tablespoons fish sauce
6 tablespoons unsalted butter, at room temperature
8 large eggs
Kosher salt and freshly ground black pepper
4 (6-inch) baguettes, halved lengthwise
1/2 English cucumber, seeded and thinly sliced lengthwise into strips
2 jalapeños, seeded and cut into rings
2 medium carrots, shredded
12 cilantro sprigs
Sriracha, for serving (optional)

Preheat the oven to 400°F. In a small bowl, whisk together the mayonnaise and fish sauce.
Heat 1 tablespoon of the butter in a nonstick skillet over medium heat until the foam subsides. Break 2 eggs into the pan. Season them with salt and pepper and reduce the heat to low.
Cook the eggs slowly until the whites are set but the yolks are still runny. Transfer to a plate and keep warm. Repeat the process with 3 more tablespoons of butter and the remaining 6 eggs.
Spread the remaining 2 tablespoons butter on the baguettes. Place the baguettes on a baking sheet and toast in the oven for 10 minutes. Season the cucumber, jalapeños, and carrots with salt and pepper to taste.
To build the bánh mì, spread each baguette half with the fish sauce mayonnaise, then top with 2 eggs, some of the vegetables, a few cilantro sprigs, and Sriracha, if desired.

Hawaiian Chicken Shoyu

8 chicken thighs
4 sliced green onions

Shoyu Sauce

1 cup low sodium soy sauce
1 cup brown sugar
1 cup water
2 tablespoons minced garlic
1 cup chopped white onion
1 tablespoon minced fresh ginger
2 teaspoons freshly ground black pepper
1/2 teaspoon oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
5 tablespoons cornstarch dissolve in 5 tablespoons of water

Combine all of the sauce ingredients in a large pot EXCEPT the cornstarch.
Bring to a boil over high heat.
Boil for 30 seconds, stirring constantly.
Reduce to a simmer and add chicken.
Cook chicken for 30 to 40 minutes or until the chicken is cooked thoroughly.
Remove chicken from pot, and place on a serving dish.
Spoon off any excess fat from the sauce.
Bring the sauce to a boil, and allow it to reduce for about 10 minutes.
Add the dissolved corn starch.
Bring the sauce back to a boil, whisking constantly until the sauce thickens.
Return the chicken to the pot and coat well with the sauce.
Place the chicken on a serving dish and garnish with green onions.

Bananas Foster French Toast

12 slices brioche bread (day old is best)
Unsalted Butter for frying (about 6 tablespoons or more, as needed)
Whipped cream for serving (optional)

Custard

4 large eggs
2 tablespoons granulated sugar
1 1/2 cups half and half or whole milk
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

Banana Topping

6 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup dark rum or 1 teaspoon rum extract
1/4 cup chopped pecans (optional)
2 firm bananas, peeled and sliced

Preheat the oven to 300 degrees Fahrenheit.
Custard:
In a medium bowl or shallow dish, whisk together the eggs, sugar, Half and Half (or milk), cinnamon and vanilla.
French Toast:
Preheat a skillet over medium-low heat.
In batches, dip the bread into the custard to coat both sides. Remove the bread from the custard mixture letting the excess moisture drip off.
Add 1 tablespoon of unsalted butter into the skillet. Place the bread in the pan and cook for about 2 to 3 minutes per side or until lightly golden. Remove the French toast from the skillet and place on a rack or baking sheet in the oven to keep warm. Add more butter to the pan as needed and repeat with the remaining bread.
Banana Topping:
Heat the butter in a saute pan over medium-high heat. Whisk in the brown sugar and maple syrup and cook for about 5 minutes or until all the sugar has melted and thickened slightly. Add the pecans (if using) and mix to combine. Add the banana slices and cook for about a minute. Remove the pan from the heat and add the rum or rum extract. Return the pan to the heat and cook for about 3-4 minutes. This will burn off the alcohol in the rum leaving you with just the flavor.
To serve, place a couple slices of French toast on a plate and spoon the bananas and syrup over the French toast. Serve immediately with a dollop of whipped cream (optional).

Notes
Stale bread or oven-dried bread work best for this recipe.
The alcohol in the rum evaporates as you simmer the sauce.
However, you can use rum extract if you prefer.
The bread cooking times will vary depending on the thickness and density of the bread and the amount of custard soaked into each piece of bread.