• 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.

• 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.

• 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.

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, finely chop the carrots, bell pepper, and cabbage—or pulse in a food processor until shredded (this is more efficient!). Set aside with the minced ginger and white scallions.
• In a small bowl, whisk together the tamari, vinegar, sesame oil, sesame seeds, maple syrup, and sriracha.
• In a large nonstick or cast-iron skillet, heat 1 tablespoon avocado oil over medium heat. Add the cashews and toast, stirring occasionally, until lightly browned and very fragrant, about 3 minutes. Transfer to a bowl and season lightly with salt.
• Raise the heat to medium-high and add the carrots, bell pepper, cabbage, ginger, white scallions, and another 1 tablespoon avocado oil to the skillet. Sauté until the vegetables are soft and beginning to caramelize, about 7 minutes.
• Push the veggies to the side of the skillet and add the ground pork. Press the meat down into a thin layer and season with salt. Cook, undisturbed, until a brown crust forms on the bottom, about 5 minutes. Break the meat into chunks with a spatula and stir to incorporate with the veggies. Continue cooking, stirring occasionally, until the pork is cooked through, about 2 minutes more.
• While the meat cooks, prepare the noodles according to the package directions. Drain and add to the skillet with the meat and veggies.
• Drizzle the sauce over the noodles and add half the green scallions. Toss everything together a few times until incorporated. Garnish with the remaining green scallions and the cashews.

• In a standing mixer or by hand in a large bowl, mix the dry ingredients together until combined. Add the butter and mix until the size of peas. Add the egg and mix until the mixture resembles coarse meal. Add ¼ cup very cold water and mix until dough comes together. Chill for 10 minutes before rolling out for easier handling.

• In a large pot, combine the bones, vinegar, and any optional additions with 6 quarts of water and slowly bring to a gentle boil over medium heat. Skim off any foam that rises to the top, reduce the heat to a low simmer, and cook for the amount of time indicated in the chart below, based on the type of broth you are making. When the cooking time is complete, strain the broth through a fine-mesh sieve.

• Place 1/3 cup of the butter on a plate to soften. Cube the remaining 1 cup butter into 16 even pieces and transfer them to a light-colored saucepan over medium heat. Stir the butter with a rubber spatula, scraping the bottom of the pan as it melts. Once it starts foaming, stir until the foam subsides and the butter begins to turn light brown. Continue to cook until it starts to smell nutty and takes on a slightly darker color, 1 to 2 minutes. Watch to ensure the butter doesn’t get too dark. Remove the pan from the heat and immediately pour the butter into a heatproof container. Cool in the refrigerator, covered with plastic wrap, until solid. 
• In a bowl, sift together the flours, xanthan gum, salt, baking powder, baking soda, and cinnamon. Reserve. 
• In the bowl of a stand mixer fitted with a paddle attachment or by hand, cream both of the reserved butters and the sugar until smooth. Mix in the eggs, scraping down the sides of the bowl, then mix in the cream cheese. Mix in the vanilla and lemon zest and scrape down the bowl again. Add the sifted ingredients and mix to combine. Scrape the batter into a bowl, cover with plastic wrap, and refrigerate for 90 minutes or until the dough is firm enough to handle. 
• Preheat the oven to 325ºF. Line baking sheets with parchment paper. Place the dough between 2 pieces of parchment paper and roll 1/4 inch thick. Cut cookies using a cookie cutter dipped in a neutral GF flour before each cut. Bake until the cookies are just start to color on top and are golden brown underneath, 12 to 15 minutes. Cool completely and decorate with royal icing. 

• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
• In another large bowl, whisk together the honey, buttermilk, and eggs.
• Drizzle in the melted butter and whisk until combined.
• Make a well in the center of the dry ingredients, pour in the liquids, and stir with a silicone spatula until all visible traces of the flour are gone. Stir in the blueberries, then let the batter sit at room temperature for at least 30 minutes.
• Turn on the waffle iron. When it’s hot, brush the surfaces with oil. Pour about 1/3 cup batter onto the hot iron. Cook until the waffle is well browned, about 5 minutes. Repeat with the remaining batter.