Bacon-Onion Jam makes about 1 ½ cups 1/2 pound bacon, finely diced 1/2 pound onions, thinly sliced 1/4 cup coconut sugar 1/4 cup pomegranate molasses 1/2 cup black coffee 1/4 cup balsamic vinegar 1/4 cup soy sauce 1 teaspoon red chile flakes In a large, heavy pot, cook the bacon over medium-low heat until well browned. Remove and drain on paper towels. Pour off all but 1/4 cup of the bacon fat. Add the onions to the pot and cook over low heat until translucent and very soft, about 15 minutes. Stir in the sugar and caramelize the onions until...
Crispy Smashed Potatoes serves 4 1 1/2 pounds small potatoes 1/4 cup olive oil, plus more as needed Sea salt Preheat the oven to 450ºF. Line one baking sheet with paper towels and another with parchment paper. Place potatoes in a large pot, ideally in a single layer. Add water to cover by 3 inches and salt generously. Bring to a boil over high heat, then lower to a brisk simmer and cook until potatoes are fork-tender, about 20 minutes. Drain potatoes well in a colander then arrange them in a single layer on the paper-towel-lined baking sheet. When cool, transfer potatoes...
Chocolate Ricotta Mousse serves 4 2 cups ricotta 2 tablespoons honey 6 ounces semisweet chocolate, melted ½ teaspoon cinnamon ½ teaspoon cayenne ½ teaspoon instant espresso powder 2 teaspoons vanilla extract Chocolate shavings, for garnish In a food processor, blend all the ingredients (except chocolate shavings) until smooth. Divide mousse among four ramekins and top with the shaved chocolate. The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.