George Zaras

These greens are treated more like a warm salad than a slow-cooked green. It only works when you have very tender collards, tear of a corner and check how waxy/tough they are before trying. They are quick, hot, and glossy, with just enough richness to feel special, perfect for a winter salad. Ingredients 1 bunch collards, washed and sliced into fine ribbons 1–2 tablespoons schmaltz (or butter, bacon fat, or olive oil) ½ onion, finely minced A small handful golden raisins A small handful...

Ingredients 2 lb fresh mussels 1 small shallot, finely minced 2 cloves garlic, thinly sliced ¾ cup dry white wine 3 packed cups arugula 1 bunch cilantro, parsley 1 tbsp butter 1 lemon Optional but excellent 1 anchovy fillet (for depth, not fishiness) Pinch red pepper flakes (I like a spicy, peppery mussel) Instructions Build the arugula base In a skillet, melt butter over medium heat. Add garlic and toast, add anchovy and red pepper flakes if using, letting the anchovy dissolve. Add arugula,...

Ingredients For the Soup 2 tbsp butter or olive oil 1 medium onion, diced 2–3 carrots, sliced 2–3 celery stalks, sliced 3 cloves garlic, minced Preferred herbs - thyme, sage, and rosemary 1 bay leaf 6 cups poultry stock 2–3 cups leftover cooked turkey, shredded or chopped 1–2 tbsp fresh parsley, chopped Salt & pepper to taste For the Dumplings 1 cup all-purpose flour 2 tsp baking powder ½ tsp salt 2 tbsp melted butter ½ cup milk Instructions 1. Sauté the Vegetables In a large pot or Dutch...