Gerardo Gonzalez
Tomatoes with Garlicky White Sauce and Oregano
This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.
Soft Scrambled Eggs with Sablefish and Crème Fraîche
If you can't find sablefish, swap in lox, NBD.
Buckwheat and Mushroom Salad with Gouda
A salad where one of the main ingredients is cheese? Okay yes.
Honeydew and Lox
This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.
Grilled Rib Eye with Shishito Pepper Salsa
Never mad about shishito peppers making an appearance.
Grilled Vegetable Salad with Raw Green Mole
This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.
Avocado with Radish and Carrot and Pickled Onion
Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.