• In a medium mixing bowl, stir together the flour and salt. In a small bowl, whisk together the yogurt and 3⁄4 cup lukewarm water, then whisk the liquid into the flour in four additions, until the batter is smooth.
• Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray or brush with a thin film of oil. Pour 1⁄4 cup of batter into the skillet and immediately tilt it to make the batter evenly cover the bottom of the skillet. Cook until bubbles appear in the center of the crepe, about 2 minutes; flip with a spatula, and cook briefly on the other side, about 30 seconds. Flip the crepe onto a plate and cover it with a clean cloth to keep it warm, and repeat with the rest of the crepe batter.

• Bring 3/4 cup water to a boil, then let it rest off heat for 1 minute to slightly cool. Meanwhile, in a medium bowl, combine the tapioca starch, millet flour, rice flour, and xanthan gum. Stir in the just-boiled water to create a crumbly, moist mixture.
  
• Using your hands, work in up to 2 tablespoons cold water until a cohesive, smooth, but still somewhat wet dough forms. Put the dough into a ziplock plastic bag, squeeze out all of the air, and close.
  
• Line a baking sheet with parchment paper and sprinkle the parchment with sweet rice flour.
• Cut the dough into 4 equal portions. Keeping 3 portions sealed in the plastic bag to stay moist, roll 1 portion of the dough into a rope about 1 inch thick, then cut it crosswise into 8 equal pieces.
  
• Dust the cut ends with sweet rice flour to prevent sticking. Pat each piece into a small disk. Dust your work surface with sweet rice flour to prevent sticking. With a rolling pin, roll out each disk into a very thin round 4 inches in diameter, dusting the rolling pin along the way.
• Place about 2 teaspoons of filling in the center of each dough round. Fold the dough over the filling into a half-moon shape and pleat the edges together to close. If the wrapper is too dry to seal, dip a finger in water and lightly wet the edges before sealing. Place the pot stickers on the prepared baking sheet.
  
• Repeat, one at a time, with the remaining three dough portions and the filling.
• Lightly coat a large skillet (preferably nonstick) with oil and warm over medium-high heat until hot but not smoking. Working in batches, add the pot stickers in one layer to cover the skillet surface. Very carefully, add 1/3 cup water and cover immediately to avoid oil splatter. Lower the heat and simmer 6 to 8 minutes. When the pot stickers begin to sizzle, partially uncover the skillet. When the frying begins to sound like rain, remove the lid. Fry the bottoms until crispy and brown. Transfer to a platter, browned sides up, and cover to keep warm until all of the pot stickers are fried. Serve with your dipping sauce of choice.
  

• In a large bowl, toss the cabbage with 1/2 teaspoon salt and let rest for 15 minutes. Drain in a fine-mesh strainer, rinse with water, and drain again. Squeeze the cabbage to remove more moisture.
• In a medium bowl, stir together the cabbage, garlic, ginger, green onions, pork, and shrimp and lightly mash so the ingredients start to form a filling.
• In a small bowl, stir together 1/4 teaspoon salt, the sugar, pepper, soy sauce, sake, and sesame oil and pour over the cabbage mixture. Stir and fold the mixture until the pork is no longer in large chunks. Briskly stir to blend into a cohesive, thick mixture. Cover with plastic wrap and let rest at room temperature for 30 minutes before using to allow the flavors to develop.

GYOZA DIPPING SAUCE

• MAKES ABOUT 1/2 CUP In a small bowl, stir together 5 tablespoons gluten-free soy sauce, 2-1/2tablespoons unseasoned rice vinegar, and 1/2 to 1 teaspoon chili oil. Serve with a small side of Japanese hot mustard or Colman’s mustard.

• In a small bowl, toss the zucchini with 1/4 teaspoon salt. Set aside for 15 minutes.
• Meanwhile, in a food processor, whirl the kimchi until finely chopped, pausing to scrape down the sides of the bowl as needed. Transfer to a mesh strainer and firmly press with a spatula to remove additional liquid. Place the drained kimchi into a bowl.
• Drain the zucchini in a mesh strainer, rinse with water, and drain again. Transfer the zucchini to a linen or cotton (not terry cloth) kitchen towel and wring the zucchini in the towel to remove any excess moisture. Add the zucchini to the bowl with the kimchi.
• Squeeze the tofu in the same kitchen towel over the sink to remove excess moisture. Add the now-crumbled tofu to the kimchi mixture, using the dull edge of a knife or a dough scraper to remove the tofu from the towel, if needed. Add the green onions and garlic and stir to combine. Add 1/2 teaspoon salt, the pepper, sugar, and sesame oil and mix well. Taste and adjust the seasonings as desired. Cover with plastic wrap and let rest at room temperature for 30 minutes to allow the flavors to develop.

MANDU DIPPING SAUCE

• MAKES ABOUT 1/2 CUP In a small bowl, stir together 1/4 cup gluten-free soy sauce, 3 tablespoons unseasoned rice vinegar, 2 tablespoons water, 1 teaspoon sugar, 1 teaspoon toasted sesame oil, and any of these optional additions: 2 teaspoons finely minced garlic; 1 teaspoon toasted sesame seeds; 1 small green onion, white and green parts, thinly sliced; and 1/2 Fresno or jalapeño chile, thinly sliced. Let the sauce rest at room temperature for 1 hour to allow the flavors to develop.

• Place the mushrooms in a small bowl, pour the warm water over them, and let sit until softened, at least 30 minutes. Transfer the mushrooms to a cutting board, reserving the soaking liquid. Discard the mushroom stems and chop the caps.
• Put the spinach in a large heatproof bowl, pour boiling water over the spinach, and let the leaves wilt for 30 seconds. Drain, rinse with cold water, drain again, then squeeze out any excess moisture with your hands.
• In a small bowl, combine 1/4 cup of the reserved mushroom soaking liquid, the salt, white pepper, sugar, soy sauce, and sesame oil. Stir to dissolve the sugar. Set the sauce aside.
• In a wok or large skillet over medium heat, warm the canola oil. Add the ginger and stir-fry until aromatic, about 30 seconds. Add the mushrooms, spinach, carrot, and tofu. Stir to combine and then add the sauce. Stir-fry until a small amount of liquid remains, about 2 minutes. Stir the cornstarch mixture, then add it to the wok. When the mixture thickens, turn off the heat and add the green onions. Cool completely before use.

TANGY SOY DIPPING SAUCE

• MAKES ABOUT 1/2 CUP Stir together 1/3 cup gluten-free soy sauce, 2-1/2 tablespoons unseasoned rice vinegar, 1/8 teaspoon sugar, and 1 to 3 teaspoons chili oil. Taste and adjust the seasoning. Right before serving, stir in 1 tablespoon finely grated peeled fresh ginger for extra punch.

• Working with one breast at a time, place the palm of your hand on top of the breast and, using a sharp knife, carefully halve the breast horizontally, without cutting all the way through, then open the halved breast like a book. Place the butterflied breast between two pieces of parchment paper or plastic wrap. Pound with the flat side of a meat pounder or rolling pin into a cutlet about ½ inch thick.
• In a shallow bowl, lightly beat the egg with 1 tablespoon water. In a separate large, shallow bowl, combine the breadcrumbs, ground almonds, salt, fennel seeds, and parsley. Dip each cutlet into the egg and let the excess drip off. Place the cutlet into the breadcrumb mixture, turn, and press the breading into the chicken. Transfer to a rimmed baking sheet and repeat with the remaining cutlet.
• In a large skillet over medium-high heat, warm the grapeseed oil until hot, but not smoking. Drop a few breadcrumbs into the oil to test the oil; they should sizzle. Working in batches, place a breaded cutlet into the hot oil and fry until golden, 2 to 3 minutes, then carefully flip and repeat on the second side. Transfer to a clean baking sheet and keep warm.
• In a small saucepan, bring generously salted water to a boil. Add the peas and boil until tender, about 3 minutes for fresh or 30 seconds for frozen. Drain, then rinse under cold water to stop the cooking.
• In a large salad bowl, combine the olive oil, vinegar, green onions, and a generous pinch of salt. Add the lettuce, fennel, and mint. Gently toss together and top with the ricotta salata.
• If the cutlets have cooled too much, reheat them in a 350°F oven for 5 minutes. To serve, place a warm cutlet on a dinner plate and top with a serving of the salad and a lemon wedge.

• In a large pot, heat the oil over medium-high heat. Stir in the onion and garlic, let sizzle for a moment, then lower the heat to medium-low and cook, stirring occasionally, until translucent and softened, 10 to 15 minutes. Stir in the cumin and smoked paprika and cook for 1 minute. Add the bay leaf, chiles, tomatoes, chicken stock, and 1 teaspoon salt and bring to a boil. Lower the heat and simmer for 30 minutes.
• Meanwhile, fill a small, heavy-bottomed saucepan with 2 inches of vegetable oil and heat over medium-high heat to 365oF or until bubbles form and begin to float up around the handle of a wooden spoon when dipped into the oil. Working in batches, fry the tortilla strips until crisp, 2 to 3 minutes. Drain on paper towels and season to taste with salt.
• Using an immersion blender or in batches in a blender, carefully puree the hot soup until smooth. Season to taste with salt and cayenne pepper. Transfer the soup to bowls, garnish with a spoonful of sour cream and avocado, a sprinkle of marjoram, and a handful of tortilla strips.

• Soak the beans overnight in cold water. Drain them and put them into a large, heavy pot. Add 1⁄2 cup olive oil, the peeled intact onion half, the celery stalk, bay leaf, and 10 cups cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until beans are very tender, about 2 1⁄2 hours. Season with salt to taste. Remove and discard the onion, bay leaf, and celery.
• In a heavy, 5-quart saucepan, heat the remaining 1⁄2 cup olive oil over medium-high heat. Add the minced onion, minced celery, and carrot, stirring briefly. Let the vegetables sizzle for a moment in the oil, then lower the heat to medium-low or low and cook, stirring occasionally, until the vegetables have softened and are slightly translucent, about 10 minutes. Add the garlic, rosemary, and red pepper flakes to the pot, stir well, and let cook for a minute or so. Stir in the tomato paste, then add the beans and the bean cooking liquid to the pot. Bring to a boil over high heat, stirring occasionally, and then lower the heat and simmer for about 10 minutes.
• Remove 2 cups of beans from the pot and puree them with 1 1⁄2 cups water in a blender until smooth. Stir the pureed beans back into the pot and return to a boil. Stir the pasta into the pot and lower the heat to simmer, stirring often. Cook until the pasta is tender yet still retains a slight firmness in the center, about 20 minutes. Stir in the fennel and 1⁄2 cup cold water. Season generously, to taste, with salt and let rest 5 minutes before serving.
• Drizzle with Pequin Chile Oil or an extremely good, grassy extra-virgin olive oil, and serve.

PEQUIN CHILE OIL

• In a small saucepan, heat 1⁄2 cup of olive oil over medium-low heat until hot to the touch, about 3 to 4 minutes. Remove pot from the heat. Stir in 2 tablespoons of pequin chile flakes or other hot red pepper flakes and let them steep for at least 30 minutes. Cool the chile oil, and then transfer it to a covered container. Stir well before using to ensure chile flakes are suspended in each spoonful of oil. You can store the oil, refrigerated, for up to 1 month.

• Season the lamb with salt and pepper. Heat 1 tablespoon of the oil in an oven-safe sauté pan over medium-high heat and cook the lamb in single-layer batches, turning occasionally, until browned on all sides, 8 to 10 minutes total, adding a tablespoon of oil between batches if needed. Remove the lamb and reserve.
• Preheat the oven to 350oF. Add the remaining 1 tablespoon oil to the pan and stir in the onions and garlic. Let sizzle for a minute, then lower the heat to medium-low and cook, stirring often, until soft, about 15 minutes. Add the cumin, turmeric, ginger, cayenne, and tomato paste to the pot and stir to combine. Add the lamb along with the wine, 5 cups of water, and bay leaf. Bring to a boil over high heat, stirring occasionally, then cover and transfer to the oven for 1 hour. Add the pumpkin, cinnamon stick, and carrots, cover the pot, and return to the oven until the meat easily releases when pierced with a skewer or small knife, another 1 to 1 1⁄2 hours. Remove the bay leaf. Season to taste with salt and pepper, garnish with pomegranate seeds and cilantro, and serve.

• Place all the ingredients in a ziplock plastic bag or covered container and let marinate for 1 hour.
• Preheat the oven to 400°F. Spread the green beans in one layer on a large rimmed baking sheet. Roast for 12 minutes, stirring halfway through. Serve.