• ¾ cups raw sugar, such as demerara or turbinado
• 1 vanilla bean, split lengthwise, seeds scraped and pod reserved
• 1 oz. Clément Créole Shrubb or Cointreau
• 3 cups sugar, divided
• 2 Tbsp. plus 1½ tsp. pectin
• Vegetable oil, for greasing
• 12 oz. rhubarb (2 medium stalks), cleaned and coarsely chopped
• 1 Tbsp. plus 1½ tsp. light corn syrup
• 7 oz. strawberries, hulled
• 1 Tbsp. fresh lemon juice

• 6 oz. sharp cheddar cheese, coarsely grated
• ¼ cups <a href="https://www.saveur.com/article/recipes/diy-garlic-aioli/">plus 2 Tbsp. garlic aioli</a>
• 2 tsp. Sriracha sauce
• 1 tsp. apple cider vinegar
• 3⁄4 tsp. paprika
• 3⁄4 tsp. Worcestershire sauce
• 2 medium scallions, finely chopped
• 1 roasted red bell pepper, peeled, seeded, and finely chopped
• Kosher salt and freshly ground black pepper
• Romaine lettuce

• 1½ lb. boneless, skinless sea bass, cut into ⅛-in.-thick slices
• Kosher salt
• 1 medium-hot fresh red chile, such as Holland, seeded and finely chopped
• 2 tsp. finely grated lime zest
• 3 tbsp. fresh lime juice, divided
• 1 medium white turnip, sliced paper-thin using a mandolin
• 1 small white onion, thinly sliced, soaked in ice water 10 minutes and drained
• ½ cups loosely packed cilantro sprigs, bottoms trimmed
• Extra-virgin olive oil, for drizzling

For the Carnitas:

• 3 tbsp. lard or vegetable oil
• 3 lb. skinless bone-in pork shoulder, cut into 3-in. pieces (have your butcher do this)
• Kosher salt, to taste
• ³⁄₄ cup whole milk
• 8 cloves garlic cloves, peeled and smashed with the heel of a knife
• 6 jalapeño pickling liquid, from above
• ¹⁄₃ cup jalapeño pickling liquid, from above
• 1 large white onion, coarsely chopped
• ¹⁄₄ cup fresh lime juice
• ²⁄₃ cup fresh orange juice

For the Salsa:

• 6 tomatillos, husked and cored
• 3 cloves garlic
• 2 plum tomatoes, cored
• 1 canned or jarred whole pickled jalapeño, stemmed
• 3 tbsp. jalapeño pickling liquid, from above, plus more for serving
• Kosher salt, to taste
• Warm corn tortillas
• Coarsely chopped cilantro
• Thinly sliced radishes
• Orange wedges

• 3 tbsp. rendered duck or goose fat or unsalted butter
• 3 tbsp. unsalted butter
• 1 large yellow onion, thinly sliced
• 2 lb. sauerkraut, rinsed, drained, and squeezed dry
• 2 tsp. dried juniper berries
• 2 bay leaves, preferably fresh
• Kosher salt, to taste
• 1 raw pigs knuckles
• 1 (1 lb.) piece uncured slab bacon (a piece about 4” wide)
• 1 (1 lb.) piece double-smoked slab bacon (a piece about 4” wide)
• 1 rack (about 1 lb.) baby back pork ribs, halved
• 4 cloves garlic, thinly sliced
• 1 (750-ml.) bottle dry Riesling
• 6 medium Yukon Gold potatoes, peeled and quartered
• 3 Alsatian knacks or German frankfurters
• Horseradish sauce, for serving
• Whole-grain mustard, for serving

• 10 cloves garlic, roughly chopped
• 6 green birds eye chiles, stemmed, seeds removed, and roughly chopped
• ¹⁄₂ cup palm sugar
• 5 tbsp. fish sauce
• ¹⁄₄ cup fresh lime juice
• 2 lb. squid tubes and tentacles, cleaned
• 2 tbsp. canola oil
• Chopped peanuts, for garnish
• Roughly chopped cilantro, for garnish

• 5 chiles de árbol, stemmed and seeded
• ¹⁄₄ cup boiliing water
• 5 plum tomatoes (4 cored, 1 minced)
• 4 cloves garlic (half peeled, half minced)
• 2 serrano chiles (half stemmed, half minced)
• ¹⁄₃ cup cilantro, roughly chopped
• ¹⁄₄ tsp. sugar
• 1 small white onion, minced
• Kosher salt, to taste
• 2 tbsp. fresh lime juice
• 1 ripe avocado, peeled, pitted, and mashed

• 2 cups long-grain white rice
• 1 cinnamon stick, crushed, plus 4 sticks for garnish
• 2 cups unsweetened coconut water
• 1 cup unsweetened coconut milk
• ⅔ cups sugar
• Pinch kosher salt

• 4 oz. achiote paste, such as El Yucateco (<a href="http://mexgrocer.com">mexgrocer.com</a>)<br>
• 1 cup fresh lime juice
• 1 cup fresh orange juice
• 1 ¹⁄₃ cups white vinegar
• 3 tbsp. dried oregano, preferably Mexican (<a href="http://mexgrocer.com">mexgrocer.com</a>)<br>
• 2 tsp. Kosher salt, plus more, to taste
• 4 lb. boneless pork shoulder, cut into 2" pieces
• 2 (28"-long) banana leaves
• 2 cups boiling water
• 1 medium red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 habanero peppers, thinly sliced
• 1 bay leaf
• Corn tortillas, warmed, for serving
• Roughly chopped cilantro, sliced radishes, and lime wedges, for serving

• 5 tbsp. olive oil
• 6 cloves garlic, roughly chopped
• 1 small white onion, roughly chopped
• 4 canned chipotle chiles en adobo
• 1 (15-oz.) can whole, peeled tomatoes
• Kosher salt, to taste
• 1 ¹⁄₂ lb. russet potatoes, peeled and quartered
• 2 tsp. ground cumin
• 12 (6") corn tortillas
• ¹⁄₂ cup canola oil
• Thinly sliced green and red cabbage and red radishes, for garnish
• Crumbled queso fresco, for garnish

• 5 tbsp. olive oil
• 6 cloves garlic, roughly chopped
• 1 small white onion, roughly chopped
• 4 canned chipotle chiles en adobo
• 1 (15-oz.) can whole, peeled tomatoes
• Kosher salt, to taste
• 1 ¹⁄₂ lb. russet potatoes, peeled and quartered
• 2 tsp. ground cumin
• 12 (6") corn tortillas
• ¹⁄₂ cup canola oil
• Thinly sliced green and red cabbage and red radishes, for garnish
• Crumbled queso fresco, for garnish