2 tablespoons olive oil
1 yellow onion, halved
2 bay leaves, crumbled slightly
6 cups Sea Island red peas or your favorite type of fresh field peas such as lima beans, lady peas or red peas
4 large (roughly 2-inch square) chunks smoked bacon
4 fresh thyme sprigs
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons fresh lemon juice
2 large eggs
1 clove garlic, minced
2 cups olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup creme fraiche or sour cream
1 1/2 tablespoons thinly sliced fresh mint (chiffonade)
1 1/2 tablespoons minced fresh cilantro leaves
Zest and juice of 1 1/2 limes
1 1/2 large red radishes, cut into julienne
1 scallion, thinly sliced (greens and whites)
1 scallion, thinly sliced (greens and whites)
Kosher salt and freshly ground black pepper
3 cups all-purpose flour, plus more for flouring
6 ounces (1 1/2 sticks) ice-cold unsalted butter
1/2 teaspoon kosher salt
1 large egg
1/2 cup ice-cold water
1/4 cup olive oil
2 pounds beef shoulder, chopped into very small pieces (ground beef can be used as a substitute)
Kosher salt and freshly ground black pepper
6 yellow onions, diced
2 red bell peppers, seeded and diced
2 tablespoons red pepper flakes
1/2 cup beef tallow or bacon fat
1/2 cup minced fresh flat-leaf parsley leaves
2 tablespoons ground cumin
2 tablespoons pimenton de la vera (Spanish smoked paprika)
8 scallions, thinly sliced (greens and whites)
8 scallions, thinly sliced (greens and whites)
6 hard-boiled eggs, chopped into small chunks
4 large eggs
2 tablespoons heavy cream
3 tablespoons extra-virgin olive oil
1/2 teaspoon caraway seed, toasted and ground
1/2 teaspoon cumin seed, toasted and ground
8 dried guajillo chiles, stemmed, seeded and rehydrated in a bowl of boiling water
8 dried guajillo chiles, stemmed, seeded and rehydrated in a bowl of boiling water
8 dried chile de arbol, stemmed, seeded and rehydrated in a bowl of boiling water
8 dried chile de arbol, stemmed, seeded and rehydrated in a bowl of boiling water
5 cloves garlic
1 sprig fresh mint, leaves only
1 lemon, juiced
Kosher salt and freshly ground black pepper
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