• 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.

• 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.

• 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 large bowl, whisk together the lemon juice, oil, garlic, honey, turmeric, cumin, ginger, and 1 teaspoon salt. Add the chicken and toss until fully coated in the marinade. Refrigerate to marinate for at least 30 minutes while you prep the other ingredients, or cover and chill overnight.
• Preheat the oven to 400°F.
• Remove the chicken from the marinade, shaking off the excess, and transfer to a plate. To the marinade, add the rice, chickpeas, carrots, shallots, dates, and ½ teaspoon salt and stir until well distributed. Pour in the stock and stir to combine. Transfer the rice mixture to a 15-inch ovenproof skillet or a 9 × 13-inch casserole dish and arrange in an even layer. Nestle the chicken thighs in the rice mixture.
• Bake for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Garnish with the almonds and cilantro and serve straight from the pan.

• Bring a medium pot of heavily salted water to a boil. Add the pasta and cook until al dente, roughly 1 to 2 minutes less than the package directions. Reserve 1/3 cup of pasta water, drain the pasta, and set aside.
• Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage to the pan, and cook, breaking up the sausage with a wooden spoon as you go, until the sausage is almost fully cooked, 6 to 8 minutes. Add the broccolini, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook for about 6 minutes, stirring regularly.
• Once the broccolini starts to soften, add the red pepper flakes, toss to combine and cook for another minute. Add the pasta and the reserved pasta water and stir to combine. Remove from heat and stir in the Parmesan. Serve.

• Preheat the oven to 450°F. In a large bowl, combine the celery root, carrots, parsnips, beets, sunchokes, apple, shallots, rosemary, and 1⁄4 cup of the olive oil. Season with 1 teaspoon salt and a few grinds of pepper and toss to combine. Distribute the vegetables in one layer on two rimmed baking sheets.
• In the same bowl, toss the chicken legs with the remaining 2 tablespoons olive oil, 2 teaspoons salt, and a few grinds of pepper. Place the chicken legs on top of the vegetables and roast for 40 minutes on the center oven rack, tossing the vegetables occasionally.
• Set the broiler to low, move one baking sheet to a higher rack, and broil until the chicken skin starts to get crispy and golden brown, 2 to 3 minutes. Remove and repeat with the second baking sheet.
• Transfer the vegetables to a serving platter, drizzle the vinaigrette over them, top with the chicken, and serve.

• In a small bowl, whisk the vinegar and honey together. Slowly whisk in the olive oil. Season with salt and pepper to taste.

• Preheat the oven to 475°F. In a large bowl, combine the peppers, fennel, onions, garlic, red pepper flakes, vinegar, olive oil, salt, and a few grinds of pepper. Toss well to combine, then massage the oil and garlic onto the vegetables.
• Toast the pine nuts in a small dry sauté pan over medium heat, shaking frequently, until the nuts are light brown, about 5 minutes. Immediately transfer to a small bowl.
• Distribute the vegetables in one layer on two rimmed baking sheets and roast for 10 minutes. Top the vegetables with the sausages, brush the sausages with olive oil, and roast for 30 minutes more, turning the sausages halfway through.
• Set the broiler to high and broil the sausages and veggies until the sausages begin to brown and crisp, about 3 minutes. Transfer the vegetables and sausages to a serving platter, garnish with the pine nuts, chopped fennel fronds, and parsley, and serve.

• Using a mallet or the back of a frying pan, whack the thick part of the chicken breast once or twice to make the meat approximately the same thickness all around. Season the chicken breasts with 1/2 teaspoon salt and let them sit for 20 minutes at room temperature.
• Put the amaranth and rice into a small saucepan with a lid. Add 1/4 teaspoon salt and 1-1/2 cups water. Bring to a boil over high heat, cover, turn the heat to low, and cook for 20 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff and keep warm.
• Bring 6 cups water and the ginger to a boil in a saucepan over high heat. Add the chicken breasts, turn off the heat, stir, cover, and poach the chicken breasts in the hot liquid until just firm, yet springy to the touch, 12 to 15 minutes. Reserve 1/4 cup poaching liquid from the pan. Transfer the chicken to a cutting board and slice each chicken breast into 8 pieces.
• Return the remaining poaching liquid to a boil and blanch the chard until tender, 3 to 4 minutes. Drain and set aside.
• In a bowl, whisk together the fish sauce, 1/4 cup water, the lime juice, garlic, and honey. Whisk in the reserved poaching liquid.
• To assemble, divide the amaranth rice among four wide and shallow bowls. Top each with chard, 6 chicken pieces, chile and cucumber slices, and cilantro and mint leaves. Drizzle each bowl with the citronette dressing and serve.