California Za'atar

Page 46

Soffrito

Page 46

Carrot Top Pistou

Page 47

Mint-Pistachio Pesto

Page 48

Mint-Pomegranate Pesto

Page 48

Broccoli Rabe Pesto

Page 49

Jalapeno-Ginger-Mint Pesto

Page 49

Charmoula

Page 50

Horseradish Gremolata

Page 50

Chimichurri

Page 51

Parsley Salsa Verde

Page 51

Harissa

Page 52

Green Harissa

Page 53

Bagna Cauda

Page 54

Mojo de Ajo

Page 54

Buttermilk Creme Fraiche

Page 55

Spiced Yogurt

Page 55

Basic Aioli

Page 56

Black Olive and Anchovy Aioli

Page 57

Pimenton Aioli

Page 57

Smoked Almond Aioli

Page 57

Romesco

Page 58

Pomodoro Sauce

Page 59

Smoky Tomato Butter

Page 59

Tomato Confit

Page 60

Cherry Tomato Confit

Page 62

Garlic Confit

Page 64

Shallot Confit

Page 64

Crispy Shallots & Shallot Oil

Page 66

Garlic Chips & Garlic Oil

Page 66

Roasted Apple, Rosemary & Black Pepper Mustard

Page 67

Pickled Fresno Chiles

Page 69

Pickled Red Onions

Page 69

Pickled Eggplant with Anchovies & Fresno Chile

Page 70

Pickled Turnips with Meyer Lemon

Page 71

Spicy Sweet Cucumbers

Page 72

Fermented Leeks

Page 73

Preserved Lemons

Page 73

Giardiniera

Page 74

Kimchee with Guajillo Chile Paste

Page 76

Grilled or Toasted Bread

Page 77

Roasted or Grilled Red Peppers

Page 77

Mixed Lettuces with Yogurt Dressing & Warm Croutons

Page 80

Tuscan Kale Salad with Fennel, Radish & Ricotta Salt

Page 83

Bloomsdale Spinach Salad with Honey-Garlic Dressing, Feta & Pine Nuts

Page 84

Escarole & Sunchoke Salad with Smoked Almonds & Preserved Lemon

Page 87

Arugula & Radicchio Salad with Crispy Shallots & Shallot Oil-Sherry Vinaigrette

Page 88

Spicy Herb Salad with Ginger-Lime Dressing

Page 90

Smoked Trout Salad with Grapefruit & Avocado

Page 93

Gems with Fuyu Persimmon, Pomegranate, Crisp Garlic & Blue Cheese Dressing

Page 94

Dandelion Greens with Lemon-Anchovy Dressing

Page 95

Grilled Kale with Shallot-Yogurt Dressing & Toasted Hazelnuts

Page 97

Grilled Chicories with Crispy Fried Eggs & Bacon Vinaigrette

Page 98

Grilled Escarole Wedges with Lemon-Anchovy Dressing & Roasted Peppers

Page 100

Grilled Red Romaine with Bagna Cauda

Page 101

Gjelina Pizza Dough

Page 104

Pizza Pomodoro

Page 107

Pizza Pomodoro Crudo

Page 108

Pizza with Spinach, Feta & Garlic Confit

Page 111

Pizza with Nettles, Raclette & Fresno Chile

Page 113

Pizza with Mushrooms & Truffle-Studded Goat Cheese

Page 114

Pizza with Asparagus, Sottocenere & Sunny Egg

Page 117

Pizza with Anchovies & Roasted Pepper

Page 118

Pizza with Guanciale, Castelvetrano Olives & Fresno Chile

Page 121

Pizza with Bacon & Radicchio

Page 122

Pizza with Lamb Sausage & Broccoli Rabe

Page 123

Eggplant Caponata & Burrata on Toasted Baguette

Page 125

Mushroom Toast

Page 126

Smoked Ocean Trout Rillettes & Fermented Leeks on Rye Toast

Page 129

Chicken & Duck Liver Pate with Pickled Beets & Mustard Greens on Brioche Toasts

Page 130

Seared Marcella with Roasted Apple, Rosemary & Black Pepper Mustard & Chimichurri on Toasted Baguette

Page 133

Baby Radishes with Black Olive & Anchovy Aioli

Page 138

Sauteed Green Beans, Smoked Almonds, Shallot Confit & Preserved Lemon

Page 140

Snap Peas & Tendrils with Prosciutto, Soffrito & Mint

Page 141

Pan-Roasted Romanesco with Golden Raisins, Tahini & Sumac

Page 142

Seared Okra, Black Olives, Tomato Confit, Pine Nuts & Chile

Page 145

Braised Sweet Corn, Chile, Cilantro, Feta & Lime

Page 146

Braised Spiced Romano Beans with Yogurt & Mint

Page 149

Braised Fava Beans, Lemon, Black Pepper & Peccorino

Page 150

Braised Green Chickpeas with Pomegranate & Feta

Page 153

Roasted Artichokes with Calabrian Chile, Anchovy & Crispy Shallots

Page 154

Roasted Fennel with Orange & Crushed Red Pepper Flakes

Page 157

Roasted Cauliflower with Garlic, Parsley & Vinegar

Page 158

Roasted Acorn Squash with Hazelnuts, Brown Butter & Rosemary

Page 161

Roasted Beets with Tops, Herbed Yogurt & Horseradish

Page 162

Roasted Beets with Avocado, Orange, Toasted Hazelnuts & Sherry Vinegar

Page 165

Roasted Sunchokes with Parsley Salsa Verde

Page 166

Roasted Purple Potatoes with Aioli, Horseradish, Pickled Red Onion & Dill

Page 167

Roasted Yams with Honey, Espelette & Lime Yogurt

Page 168

Oven-Roasted Parsnips with Hazelnut Picada

Page 171

Pan-Roasted Baby Carrots, Orange, Cilantro, Sesame & Spiced Yogurt

Page 172

Pan-Roasted Baby Turnips with Their Greens & Chimichurri

Page 175

Grilled Jumbo Asparagus with Gribiche & Bottarga

Page 176

Grilled Eggplant, Mojo de Ajo & Basil Salsa Verde

Page 178

Grilled Summer Squash, Za'atar & Cherry Tomato Confit

Page 181

Grilled Kabocha Squash with Mint-Pomegranate Pesto

Page 182

Grilled King Oyster Mushrooms with Tarragon Butter

Page 184

Grilled Broccolini with Garlic, Crushed Red Pepper Flakes & Red Wine Vinegar

Page 187

Potato, Leek & Chard Gratin with Taleggio

Page 189

Charred Brussels sprouts with Bacon & Dates

Page 190

Sweet Potato Hash

Page 193

Spaghetti Pomodoro

Page 200

Spaghetti with Anchovies, Crushed Red Pepper Flakes, Garlic & Oregano

Page 202

Orecchiette with Chicken Hearts, Turnip Greens, Pecorino & Black Pepper

Page 203

Ricotta Gnocchi with Cherry Tomato Pomodoro

Page 206

Squid Ink Chitarra with Anchovies

Page 208

Rye Rags with Sausage, Mushrooms & Fennel

Page 210

Tuna & Buckwheat-Pasta Gratin

Page 213

Kabocha Squash & Goat Cheese Agnolotti with Brown Butter & Walnut Picada

Page 216

Vegetable Stock

Page 222

Chicken Stock

Page 223

Fish Stock

Page 224

Beef Stock

Page 226

Beef Bone Broth with Greens & Poached Egg

Page 227

Chicken & Escarole Soup with Charmoula & Lemon

Page 231

Tomato, Beet & Carrot Soup

Page 233

Heirloom Bean Stew with Barley & Green Harissa

Page 234

Chickpea Stew with Tomato, Turmeric, Yogurt & Harissa

Page 238

Wild Rice with Chorizo, Walnuts & Pomegranate

Page 240

Wheat Berries with Fennel Broth

Page 243

Farro with Beet & Mint Yogurt

Page 244

Farro Piccolo Cooked in Pomodoro

Page 246

Rustic Corn Grits with Mushroom Sugo & Poached Egg

Page 247

Red Onion & Black Pepper Mignonette

Page 254

Fennel, Chile & Orange Sauce

Page 256

Tomato, Horseradish & Lime Cocktail Sauce

Page 256

Fresh Chile Hot Sauce

Page 257

Spicy Ginger, Jalapeno & Lime Sauce

Page 257

Kampachi with Sesame & Chile Oil

Page 260

Salmon with Horseradish, Aioli, Green Onions & Lemon

Page 263

Snapper with Citrus Chile Paste, Cilantro Flowers & Olive Oil

Page 263

Mackerel with Jalapeño Vinegar, Roasted Garlic, Toasted Sesame & Green Onions

Page 264

Grilled Mackerel with Ginger, Garlic, Lime & Green Onion

Page 267

Whole Grilled Sea Bream with Green Tomatoes, Basil & Mint

Page 268

Sardines Baked in Tomato-Pepper Sauce

Page 271

Striped Bass Stew with Kohlrabi, Fennel, Saffron & Pimenton Aioli

Page 272

Cioppino

Page 275

Squid with Lentils & Salsa Verde

Page 277

Grilled Octopus with Braised Black-Eyd Peas

Page 278

Mussels with Chorizo& Tomato Confit

Page 281

Razor Clams Seared in Cast Iron with Parsley Butter

Page 282

Roasted Prawns with Garlic, Parsley, Crushed Red Pepper Flakes & Lemon

Page 285

Rustic Chicken & Duck Liver Pate

Page 290

Pork Shoulder & Duck Liver Pate with Paprika & Garlic

Page 294

Chorizo

Page 296

Lamb Sausage

Page 297

Blood Sausage

Page 298

Pork & Fennel Sausage with Fava & Cherry Tomatoes

Page 300

Meatballs Braised in Red Wine & Tomato

Page 303

Pan-Seared Calf Liver with Leeks and Red Wine

Page 307

Charred Blade Steak with Green Peppercorns & Sherry Pan Sauce

Page 308

Steaks with Smoky Tomato Butter & Cipollini

Page 310

Slow-Cooked Lamb Shoulder with Orange, Yogurt & Herbs

Page 311

Guajillo-Glazed Lamb Ribs

Page 314

Braised Rabbit with Black Trumpet Mushrooms & Paprika

Page 316

Roasted Half Chicken with Smoky Braised Kale

Page 317

Coconut Sorbet

Page 324

Blackberry-Ginger Sorbet

Page 325

Raspberry Rose Sorbet

Page 325

Strawberry & Meyer Lemon Sorbet

Page 327

Olive Oil Gelato

Page 328

Ginger Gelato

Page 329

Butterscotch Pots de Creme with Salted Caramel

Page 330

Yogurt Panna Cotta with Winter Citrus

Page 332

Strawberry-Rhubarb Polenta Crisp

Page 335

Blackberry, Huckleberry & Ginger Pie

Page 336

Chocolate Tart

Page 341

Kabocha, Olive Oil & Bittersweet Chocolate Cake

Page 342

Warm Date Cake with Ginger Gelato

Page 344

Gjelina: Cooking from Venice, California

All Recipes (169)