Chicken Marsala

Flour, all-purpose	½ cup
Creole seasoning	1 tablespoon
Chicken, thighs, fat trimmed	4
Oil, olive	1 tablespoon
Butter, unsalted	4 tablespoons
Mushrooms, sliced	5 cups
Marsala wine	¾ cup
Stock, chicken	1 cup
Salt
Pepper, freshly ground
Green onions, thinly sliced	Garnish
Pasta, angel hair, cooked

1. In a shallow plate, combine the flour and creole seasoning thoroughly. 
2. Dredge the chicken in the flour mixture, shaking to remove any excess. 
3. Heat the oil in a large skillet over medium-high heat until hot but not smoking. 
4. Add 1-tablespoon butter, and cook the chicken until golden brown on both sides, about 3 minutes per side; transfer to a plate and set aside. 
5. Add 1-tablespoon butter, once melted add the mushrooms. 
6. Cook, stirring frequently, until the mushroom are golden brown around the edges and have given off their liquid. 
7. Add the Marsala wine, and bring to a boil, scraping the bottom of the pan to remove any browned bits. 
8. Reduce the wine by half, and then add the chicken stock; cook for 3 minutes, until the sauce has thickened slightly. 
9. Lower the heat to medium, and return the chicken to the pan; continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. 
10. Swirl in the remaining 2-tablespoons butter, and add the salt and pepper to taste. 
11. Garnish with the green onions, and serve with the pasta and something green like streamed broccoli.

Buni's Bowl

Walnut halves and quarters	1 cup
Blue cheese	3 ounces
Buttermilk	3 tablespoons
Sour cream	3 tablespoons
Mayonnaise	2 tablespoons
Vinegar, white wine	2 teaspoons + ½ cup
Sugar	¼ teaspoon
Garlic powder	¼ teaspoon
Salt
Pepper, freshly ground
Onion, red, halved, cut into thin slices	1 medium
Duck breast, seared (see recipe)	2
Dates, Medjool, seeded, coarsely chopped	1 cup
Arugula	2 cups
Baby spinach	2 cups
Tomatoes, cherry	1 cup

1. Preheat the oven to 375°F; ensure a rack is mounted in the center. 
2. Line a baking sheeting with parchment or foil, spread the walnuts in a single layer, and baking until toasted, about 5 to 10 minutes; set aside on a rack to cool. 
3. In a small bowl, mash the blue cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. 
4. Stir in the sour cream, mayonnaise, 2-teaspoon vinegar, sugar, and garlic powder until well blended; season with salt and pepper. 
5. In a small bowl, combine the onion and ½-cup vinegar with 1-teaspoon salt; let set at least 15 minutes to pickle. 
6. In a large bowl, toss the arugula and spinach with the dates, walnuts, pickled onions (discarding the vinegar), and tomatoes. 
7. Drizzle with dressing, toss, and drizzle on a bit more before mounding into serving bowl. 
8. Top with sliced, seared duck breast meat.

Recipe based on James' love of walnut and blue cheese stuffed dates.

Curried beef stew

Curry
Ancho chiles, dried, stemmed, seeded	2
Salt, kosher	½ teaspoon
Lemongrass stalk, bottom 4-inches only, tough outer layer removed, cut into 1-inch pieces	1
Ginger, peeled, sliced	2 tablespoons
Turmeric, peeled, sliced	2 tablespoons
Shallots, chopped	½ cup
Garlic, halved	½ cup
Stew
Fish sauce	1 tablespoon
Beef chuck, trimmed, cut into 1 ½-inch cubes	2 pounds
Soy sauce, light	3 tablespoons
African birds eye chiles	2 tablespoons
Broth, beef, low-sodium	9 cups
Carrots, peeled, halved lengthwise, cut crosswise into ¼-inch-thick half-moons	1 cup
Shallots, halved	1 cup
Kaffir lime leaves	6
Cilantro, chopped
Basil, thinly sliced

1. In a mortar, pound the chiles and salt with a pestle until pulverized, about 5 minutes. 
2. Add curry ingredients one by one in order listed, fully pulverizing each before adding the next. 
3. In a pot over medium heat, combine the curry paste, fish sauce, beef, soy sauce, and chiles. 
4. Cook, stirring occasionally, for 5 minutes. 
5. Add the broth, and bring to a boil. 
6. Cover, reduce heat to medium-low, and simmer, stir occasionally, until the beef is tender but not falling apart, about 2 to 2 ½ hours. 
7. Stir in the shallots, carrots, and kaffir leaves. 
8. Simmer until the vegetables are just tender, about 10 minutes. 
9. If the broth is too salty, add water a few tablespoons at a time. 
10. Garnish with cilantro and basil. 

Recipe adapted from Bon Appétit.