Use These 4 Recipes to Cook Like a Chef at Home

Finely chop garlic and shallot. Combine on cutting board and sprinkle garlic-shallot mixture with a heavy pinch of kosher salt. Crush mixture back and forth using the flat part of knife blade until a paste starts to form. Alternatively, you can use a mortar and pestle to make the paste. Place paste into a small mixing bowl.

Add honey, mustard, and vinegar to garlic-shallot paste. Whisk together. Taste and adjust levels of mustard, vinegar, and honey to your liking. The mixture should taste sharp.

While constantly whisking, slowly pour in olive oil until the mixture emulsifies. Taste as you go. Add more olive oil if vinaigrette is too sharp.

Add yogurt to vinaigrette and whisk to combine. If you want a thicker dressing, add more yogurt. Whisk in lemon zest. Season with salt and pepper to taste. Store in an airtight container for up to 2 days.

Combine potatoes, garlic, rosemary, and peppercorns in a pot. Fill pot with water up to an inch from rim.

Season water with salt (it should taste salty). Then place pot over high heat and bring to a boil.

While cooking, check potatoes for doneness two to three times by piercing potatoes with a fork. Keep cooking potatoes until they feel soft all the way through. Drain the pot. Slice cooked potatoes in half.

Heat a cast-iron pan over medium-high heat. Add olive oil. When oil is hot, place potatoes into pan cut side down. Cook undisturbed, until golden brown, about 3 minutes. Dump potatoes onto a paper towel lined plate. Salt to taste. Serve warm or at room temperature.

Heat a skillet over medium-high heat. Add enough olive oil to create a thin layer in pan (should be around ¼ inch, enough to fry).

Dip one corner of a bread piece into heated oil. If it starts sizzling, add bread pieces to pan. Fry bread, turning often, until pieces are crispy all around the outside, about 3 minutes. Meanwhile, prepare a plate lined with paper towels.

Toss garlic and oregano into pan. Stir around for about 15 seconds. Remove from heat. Dump bread onto paper towel-lined plate to soak up any residual oil. Salt to taste.

Squeeze lemon wedge over fried bread and serve.

Heat a cast-iron pan over medium-high heat. Add two tablespoons oil. When oil is hot, add romanesco florets and season with salt. Turn romanesco florets occasionally, until well-seared and cooked through, about 5 minutes. Dump florets onto a paper towel-lined plate.

Wipe pan clean. Heat pan over medium heat and add two tablespoons oil. When oil is hot, add squash to skillet. Turn squash occasionally until golden brown and caramelized on both sides, about 10 minutes.

Turn heat to low. Add brown sugar and butter to pan. Swirl and toss until sugar and butter are melted, coating the squash, about 2 minutes. Place squash onto a paper towel-lined plate. Season with salt to taste.

Wipe out pan again. Heat pan over medium-high heat. Add two tablespoons oil. When oil is hot, add mushrooms gill side up. Cook until well-seared, about 3 minutes. Flip and cook for 2 minutes. Add vinegar to deglaze pan. Place cooked mushrooms onto a paper towel-lined plate. Salt to taste.

Season steak on both sides with salt. Wipe out pan. Heat pan over medium-high heat. Add 3 tablespoons oil. When oil is hot, place steak into pan. Cook 4 to 5 minutes per side, or to your preferred level of doneness. Let steak rest 10 minutes. Slice steak at 45-degree angle, across the grain. Let steak rest another 1 minute. Salt to taste.

Divide radicchio across two large plates. Place romanesco, squash, mushrooms, potatoes, croutons, eggs, tomato, scallions, parsley, and steak on both plates (you may have leftovers of each component). Sprinkle with ground black pepper, drizzle dressing over top and serve.