Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall

To the Mighty Vegetable

• Barbecued Carrots
  • BBQ Rub
  • Ranchovy Herb Dressing
• Jared van Camp’s Bread-and-Butter Pickles
• Mom’s Icebox Tomatoes
• Elotes
• Garlic Aioli
• Radishes with Red Lentil Falafel, Yogurt, and Spiced Honey
  • Garlic Confit
  • Spiced Honey
• Roasted Beets with Green Garlic Labneh
  • Green Garlic Labneh
• Baby Turnips and Chocolate Persimmon Salad with Cosmo’s Magic Bacon Dressing
• Fried Sweet Potatoes with Hazelnut Mayo and Shabazi Vinaigrette
  • Parmesan Tempura Batter
  • Hazelnut Mayonnaise
  • Shabazi Vinaigrette
• Frites (With an Egg on Top)
  • Fried Eggs
• Baby Squash with Chickpea Pesto
• Maple Roasted Winter Squash with Piri-Piri Sauce
  • Piri-Piri Sauce
• Cauliflower Caponata
• Fava Beans, English Peas, and Green Garlic Salsa Verde with Burrata
  • Green Garlic Salsa Verde
• Peaches, Grilled Green Beans, and White Balsamic Dressing with Burrata
  • White Balsamic Dressing
• Grilled Cucumbers and Zhoug with Burrata
  • Zhoug
• Brussels Sprouts, Pear, Fried Shallot, and Balsamic Onion with Burrata
  • Fried Shallots
  • Lemon Vinaigrette
• Alm Salad
  • Farmer Cheese
• Little Gem Salad
  • Bread Crumbs
  • Fried Pig’s Ear
  • Pork Stock
• Chicories with Pecorino and Creamy Anchovy Vinaigrette
• Asparagus and Avocado Salad with Fried Quinoa and Flaxseed Vinaigrette
  • Flaxseed-Tahini Vinaigrette
• Honeycrisp Apple and Kohlrabi Salad with Burnt Chile Chimichurri
  • Burnt Chile Chimichurri
• Plum and Dandelion Greens Salad with Urfa Pepper Vinaigrette
  • Pine Nut Relish
  • Urfa Pepper Vinaigrette

To Bivalves, Mollusks, and Those Who Shell Before Us

• Shrimp Ceviche with the Best Homemade Crackers
  • Best Homemade Crackers
• Mussels in Sour Beer
• The Publican Fish Fry
  • Fried Caper Remoulade
• Roasted Razor Clams with Anchovy-Pimentón Butter
  • Anchovy-Pimentón Butter
• Trey’s Ashes Clam Boil
  • Trey’s Ashes
  • Remoulade #2
• Scallops with Beef Daube, Strawberries, and Fava Beans
  • Chicken Stock
• Pan-Roasted Soft-Shell Crab in Green Chile Sauce
  • Green Chile Sauce
• Dungeness Crab and Curried Potatoes
  • Fish Stock
  • “Sarge” Potatoes

To Noble Creatures of the Sea and the Much Maligned

• Tuna Crudo with Preserved Mushrooms
  • Preserved Mushrooms
• Yellowtail Escabeche with Apricots
• Squid and Blood Sausage
  • Waxman Potatoes
  • Lemon Aioli
• Braised Octopus “Ribolitta”
  • Grilled Croutons
• Swordfish and Butternut Squash in Acqua Pazza
• Grilled Sardines
  • Oregano Dressing
• Sand Dabs with Tangerine Butter
  • Tangerine Butter
• Mackerel and Mayo with Grilled Chicories
  • Hazelnut Aillade
• Dover Sole with Caper Berries and Moscatel Vinegar
• Grilled Sturgeon and Brown Butter
  • Brown Butter Vinaigrette
• Tokyo-Style Trout with Publican Spice

To the Swine, Bovine, and Particularly Fowl

• Publican Chicken
• Dry-Aged Duck Breast with Pumpkin Seed Vinaigrette
  • Sunchoke Puree
  • Pumpkin Seed Vinaigrette
  • Sunchoke Chips
• Ode to Chef David Cassoulet
  • Confit Duck Legs and Ribs
• Pork Country Ribs with Watermelon and Sungold Salad
  • Watermelon and Sungold Salad
• Pork Loin en Tonnato
• Pork Belly with Calabrian Chile Glaze
• Porchetta with Chicories
• Pork Shoulder and White Grits
  • White Grits
• Ham Chop in Hay
  • Poppy-Seed Vinaigrette
• Lamb Leg “Ham Steaks” with Shelling Beans
  • Sumac Glaze
  • Shelling Beans
  • Charred Herb Vinaigrette
• Flap Steak with Strawberries, Mint, and Feta

To the Mad Butcher: Charcuterie and Sausages

• Mettwurst
• Morteau
• Toulouse Sausage
• Boudin Noir Blood Sausage
• Publican Bacon
• Pancetta
• Guanciale
• Spicy Coppa Salami
• Lonza Salami
• Pork and Duck Rillettes
  • Macerated Peaches
• Chicken Liver Pâté
• Harissa Pâté
• Headcheese
• Pork Pies

To What’s Left Behind: Offal, Scraps, and Leftover Bits

• Smoked Trout Roe
• Pork Rinds with Poof Powder
• Grilled Fish Collar with Roasted Garlic Marinade and Lemon
  • Roasted Garlic Marinade
• Doug Bigwood’s Salmon Frames
  • The Marinade
• Beef Heart and Tuna Tartare with Chermoula
  • Charred Onions
  • Pickled Beets
  • Chermoula
• Grilled Duck Hearts with Homemade Butter Cheese and Pepper Jelly
  • Pepper Jelly
  • Homemade Butter Cheese
• Fried Pig Brains with Gooseberry Salsa Verde
  • Salsa Verde
• Sweetbreads with Palm Sugar Butter
  • Mustard Remoulade
• Blood Pasta with Sea Beans, Fava Beans, and Mussels
• Barbecued Tripe with Clams

To Yeast and Flour: Bread and Everything on It

• Sourdough Starter
• Spence Sourdough
• Hemp Seed Ciabatta
• 1979 Multigrain
• Sesame-Semolina Pugliese
• Cultured Butter
• Date Muhammara
• Pimiento Cheese
• Smoked Eggplant Conserva
• Chickpea Hummus
  • Garlic Lard Confit
• Pan-Roasted Mushroom and Turnip Fettuntas
• Cured Sardine Fettuntas
  • Fava Bean Puree
  • Cured Sardines
  • Artichokes Sott’ollo
• Pickled Beef Tongue Fettuntas
  • Calabrian Chile Aioli
• Smoked Fish Toasts with Deviled Egg Puree
• Bone Marrow Toasts
  • Onion Marmalade
  • Horseradish Dressing
• The Publican Waffle with Honey Butter