Ingredients

Dough
2 1/2 cups unbleached all purpose flour or bread flour
1/2 cup white whole wheat flour or bread flour
3 tablespoons vital wheat gluten flour or bread flour
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (105°F to 115°F)
1 1/2 teaspoons active dry yeast
3 1/2 tablespoons extra-virgin olive oil, divided
Additional unbleached all purpose flour (for kneading and shaping)
Topping
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
6 ounces fresh chanterelle mushrooms, thinly sliced
1 cup (packed) coarsely grated whole-milk mozzarella cheese
2/3 cup freshly grated Parmesan cheese
6 ounces chilled soft fresh goat cheese, coarsely crumbled
2 tablespoons sliced fresh chives

Directions

1. For dough: Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes.
2. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
3. Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes.
4. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours.
5. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD: Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.
6. For topping: Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. Can be made 1 day ahead. Cool, cover, and chill.
7. Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back.
8. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD: Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.
9. Position 1 rack in bottom third and 1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes.
10. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.

Makes two 10-inch pizzas.

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Ingredients

1 tablespoon mayonnaise
3/4 teaspoon soy sauce
1/2 teaspoon Sriracha (Asian chili sauce)
8 ounces fresh tuna, cut into 1/4-inch dice
1 tablespoon thinly sliced fresh chives, plus 1-inch pieces for garnish
Gaufrettes or waffle-cut potato chips, for serving

Directions

1. In a medium bowl, combine the mayonnaise, soy sauce, and Sriracha.
2. Add tuna and chives, and gently combine with a fork. (Tartare can be refrigerated in an airtight container for up to 4 hours.)
3. Top each gaufrette with 1 tablespoon tuna tartare, and garnish with chives.

Serves 12.

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Ingredients

2 cups 1/4-inch-diced white bread
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
3 anchovy fillets, mashed
1 small garlic clove, smashed
1/4 cup mayonnaise
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
7 Belgian endives

Directions

1. Preheat the oven to 350°.
2. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
3. Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
4. Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches.
5. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing.
6. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.

Makes 5 dozen spears.

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Ingredients

1/2 pound pork tenderloin
2 tablespoons soy sauce
3 tablespoons chicken stock
2 tablespoons dry sherry or Shaoxing rice wine
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons water
2 teaspoons cornstarch
3 tablespoons vegetable oil
2 large eggs, beaten well
1 tablespoon chopped garlic
2 teaspoons finely chopped fresh ginger
3/4 cup shredded carrots
3/4 cup thinly sliced fresh mushrooms
2 cups shredded napa cabbage, or 3 cups baby spinach leaves
2 teaspoons Asian sesame oil
1/4 cup finely chopped green onion

Directions

1. Cut the pork crosswise, against the grain, into thin slices. Stack the slices and cut them lengthwise into shreds. Put the pork in a medium bowl, add soy sauce, and toss to season it evenly. Set aside for 10 minutes.
2. In a small bowl, combine the chicken stock, sherry, salt, and sugar, and stir to mix everything well.
3. In another small bowl, combine the water and cornstarch and stir to mix evenly, leaving the spoon in the bowl so you can give it a final stir. Place a medium bowl by the stove to hold the eggs after they are scrambled.
4. Heat a wok or a large, deep skillet over high heat. Add 1 tablespoon of the vegetable oil, and swirl to coat the pan.
5. Add the eggs, and swirl to spread them out over the surface of the pan. Cook until the edges begin to set, and then gently pull them in and lift them up to expose most of the liquid to the hot pan. Toss gently, scooping and turning to let the eggs cook into soft moist lumps. Transfer the eggs to the bowl and set aside. (Underdone is better than dry, as it will go back into the pan at the end of cooking.)
6. Let the pan heat up again, and then add the remaining 2 tablespoons of vegetable oil. Swirl to coat the pan. Add the garlic and ginger and toss well until fragrant. Add the pork and spread it out into a single layer. Cook 30 seconds undisturbed, and then toss well.
7. Add the carrots and mushrooms and toss well. Cook, tossing often, until the pork has changed color, and the carrots and mushrooms are shiny and softening, 1 to 2 minutes. Add the napa cabbage and cook, tossing often, until it brightens in color and begins to soften, about 1 minute more.
8. Add the chicken stock mixture and cook, tossing often, until the pork is cooked through and the vegetables are tender but not limp, 1 to 2 minutes more. Give the cornstarch mixture a good stir, add it to the pan, and toss well just until the sauce begins to thicken.
9. Add the sesame oil and green onion, along with the scrambled eggs, and toss gently just to mix everything well. Transfer to a serving platter and serve hot or warm.

Serves 4.

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Ingredients

1 750-ml bottle of Prosecco or other sparkling wine
2 cups strawberries, hulled
2 tablespoons water
1/4 cup orange juice
1 small orange, sliced into rounds, for garnish
Mint sprigs, for garnish

Directions

1. In a blender, purée strawberries and 2 tablespoons water until smooth.
2. In a pitcher or punch bowl, combine strawberry purée with orange juice and sparkling wine.
3. Garnish with orange slices and mint.

Serves 8.

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Ingredients

2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
1 teaspoon coarse kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4-6 tablespoons ice water
12 tablespoons strawberry preserves (preferably organic homemade)
Powdered sugar or raw sugar for topping, optional

Directions

1. Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl.
2. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal.
3. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
4. Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches.
5. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles or use a 3x3 square cookie cutter.
6. Arrange 4 pieces, spaced apart, on each sheet. Spoon 1 1/2 tablespoons(5x3 rectangles) or 1 tbsp (3x3 square) preserves in row down center of each rectangle.
7. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. (Tip-if using a different types of filling, use different patterns to poke holes, so it is easy to tell the flavor.) Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
8. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. If desired, lightly dampen the top of the pop tart with water and sprinkle with raw sugar. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over, if desired. Serve warm or at room temperature with fresh berries.

Makes 8-12 pop tarts.

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