Recipes with a Job

Milk-Braised Chicken with Fennel, Lemon, and Crispy Sage

Chicken thighs braised in milk until the sauce splits into savory curds, with fennel wedges, lemon peel, and sage crisped in butter at the last second.

Charred Okra with Benne-Seed Caesar Dressing

Okra gets slimy when it is wet, cut, and cooked slowly, which describes most of what people do to it.

Brown-Butter Caramel-Pecan Sundae with Chocolate and Vanilla Ice Cream

Chocolate and vanilla ice cream topped with warm brown-butter caramel, toasted pecan crunch, and flaky salt.

Grilled Broccolini with Grapefruit, Pistachio, and Chile Crisp

Broccolini wants more char than feels reasonable, and grapefruit is the only citrus with enough bitterness of its own to meet it there.

Coffee-Rubbed Tri-Tip with Burnt-Scallion Chimichurri

Coffee-and-ancho crusted tri-tip sliced over a sharp burnt-scallion chimichurri for a bold Friday-night centerpiece.

Pepperoni Pizza Arancini with Hot-Honey Marinara

Crisp risotto balls filled with pepperoni and mozzarella, served with a garlicky tomato sauce finished with chile honey.

Hojicha Brown-Sugar Baked Oats with Roasted Pear and Sesame-Pistachio Crunch

Toasty hojicha-infused baked oats with roasted pear, dark brown sugar, and a salty sesame-pistachio crunch kept separate until serving so breakfast still has texture.

Tomato-Basil Breakfast Gnocchi with Crispy Prosciutto, Burrata, and Jammy Eggs

Pan-crisped potato gnocchi with blistered tomatoes, basil, crispy prosciutto, cool burrata, and jammy eggs—breakfast potatoes with significantly better public relations.

Everything Croffles with Smoked Salmon, Soft Scrambled Eggs, and Dill-Caper Cream Cheese

Fully proofed croissant dough pressed crisp in a waffle iron, then layered with dill-caper cream cheese, soft scrambled eggs, smoked salmon, cucumber, and lemon.

Korean Corn-Cheese Breakfast Skillet with Gochujang Bacon and Soft Eggs

Fresh corn cooked until sweet and browned, folded into a creamy cheese skillet with soft eggs, scallions, lime, and bacon glazed late with gochujang and maple.