Guest Recipes

Amazing Apple Pie

by Anh-Minh on October 23, 2015


Nine out of ten times, if there’s an apple pie on a restaurant’s dessert menu, I’m ordering it. I’m more of a pie than a cake person. And I have a feeling that I’m going to be giving Melina Hammer‘s latest recipe a try very soon—so I can practice and perfect this pie in time for the holidays. – Anh-Minh

It’s fall. My favorite time of year. I find it easy to fall in love with the nostalgia of time passing, and fall does it so well. The intensity of the season’s colors doesn’t hurt either.

I’m not sure about you, but there is much going on right now in my corner of the world. After almost three years in the deep south, I’m moving back north, next week. I’m also producing my first cookbook (stay tuned!). The gorgeous apples from this story were stowaways in my suitcase, from a backyard tree in Maine while I was on a lobster tour a few weeks ago. Worth it.

Reflecting on the passage of time, it’s been two whole years of me here, writing delicious recipes for you. Some favorites which come to mind … the bourbon mocha cake that was way over the top (and so perfect), done for Valentine’s Day a couple years ago. Then there was the amazing olive oil cake I did for last Valentine’s Day,  served with a blood orange and kumquat compote. Yes, this summer’s cold noodle salad was a huge hit—and for good reason. And winter’s Tuscan bean stew and quick cheesy breads have made themselves all-time winners.

Obviously I’m biased, but there has been a wealth of good eating these past two years together. And now I have an amazing apple pie to share. The shingled crust is a dazzling presentation, but you could make lattice or a regular double crust pie and it would be equally delightful. Either way, relish the cooler air and crisp apples gone all herb-spice brown-buttery in this preparation—an overall fantastic pie to sink your teeth into.

Rosemary-Brown Butter-Shingled Crust Apple Pie

for the filling

  • 3 lbs tart apples
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest; choose organic, since you’ll eat the skin
  • 1/4 cup all-purpose flour
  • 1 scant tsp kosher salt
  • 1/4 cup packed light brown sugar
  • 1/4 cup organic cane sugar
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp freshly grated cinnamon
  • 2 tsp minced fresh rosemary
  • 1/2 stick butter
  • 1 egg, lightly beaten, for brushing
  • demerara sugar, to sprinkle

for the dough

{ Adapted from Melissa and Emily Elsen of Four & Twenty Blackbirds }

  • 3 3/4 cups organic all-purpose flour
  • 1 1/2  tsp kosher salt
  • 1 1/2  tsp organic cane sugar
  • 12 oz freezer-cold cubed butter
  • 3/4 cup cider vinegar
  • 3/4 cup ice water

I used to process my flour and butter in a food processor for ease. Feel free to do it that way if you are tight on time. Now, I make the extra time to cut the butter into the flour by hand. It’s not much longer really, and for the result, it’s totally worth it. Plus, I feel like I get to build my desire for the pie more while I work to incorporate the dough.

Make the dough: Stir dry ingredients together in a large bowl. Add butter and cut in using a pastry blender, scraping its edge with a knife occasionally to free any clumps that form. Keep at it until you are left with pea-sized bits of butter in the mix. Be careful not to overwork the dough. A few larger butter clumps are okay.

Pour water and vinegar together and add an ice cube or two. Drizzle a little at a time over the flour mixture and cut in. It will appear shaggy as it becomes more moist, and as you keep cutting it together, the dough will form. Pinch the dough with your thumb and index finger to see if it holds together. If it’s crumbly, it isn’t ready. Drizzle another tablespoon or so of the cider liquid and cut in again. Once the dough has formed, empty out into three equal portions on three pieces of cellophane.

Press opposing ends of the cellophane together to form the dough into a ball. Wrap securely and flatten dough into a disk. Repeat with remaining two dough piles, then refrigerate for at least 20 minutes to let them mellow.

Make the filling: Peel, core, and cut apples into wedges. Squeeze lemon juice to coat in a large bowl, mixing the juice and apple slices together to prevent from browning. Add zest, flour, salt, sugars, nutmeg, cinnamon, and rosemary, and stir to combine. Set aside while you make the brown butter.

In a light-colored sauté pan—so you can monitor the change in color as it browns—melt butter over medium heat. Let it foam and give it a swirl every so often to ensure it is cooking evenly. The process should take about 7 minutes; pay attention to the milk solids which settle at the base of the pan as you don’t want them to get burnt. Once you smell the nutty aroma and the butter has turned caramel-ly, remove pan from heat. Pour brown butter and solids over the apple mixture and stir together to combine. If the milk solids are burnt, you may choose not to add them. Once cool enough to taste, try a little bit and see if you like the flavor, and then decide. Refrigerate at least 4 hours, up to overnight.

Roll the dough: For the bottom crust, roll out one disk of dough to about 1/8-inch thick, between pieces of lightly floured parchment. Peel away one sheet of parchment, drape dough into an 8-inch diameter pie plate using the second sheet of parchment to transfer the dough, then peel it away. Trim edge flush with pie plate, save scraps to re-roll, and chill. You can do this a day in advance.

Roll out the other two disks to 1/8-inch thick using the same method with parchment. Transfer dough on parchment to baking sheets and chill in the refrigerator for at least 30 minutes (or freezer for 10).

Working with one segment of dough at a time, use a flour-dusted cookie cutter to cut shapes. Gather scraps to re-roll as needed, and refrigerate cutouts on a baking sheet as you go. If at any time the shapes start to stretch or you don’t get a clean cutout, refrigerate the dough.

You’ll need at least 32 cutouts—depending on the size of your cookie cutter—for the shingled crust. Keep cutouts refrigerated until time to use. This can also be done a day in advance.

Drain sugar-butter mixture from apples into a saucepan and reduce by half. Add reduced syrup back to the apple mixture and stir to combine. Reducing the liquid will create a sumptuous pie, rather than a watery one.

Preheat oven to 400°F. Fill pie shell with syrup-spice-apple mixture, slightly mounding the fruit at the center. Lightly brush pie edge with water. Lightly brush water on back of shapes, as you go. Start at outside edge, layering dough shapes like shingles, lightly brushing their reverse sides and pressing gently to seal them together.

Once you have made one ring of shingles, layer a second ring in the same fashion. Continue until only a small opening remains at the top.  Brush beaten egg over the surface of the dough and scatter demerara sugar to coat. Refrigerate for at least 30 minutes, up to 3 hours. The colder your pastry, the more assurance you have that it will stay put once met with the heat of the oven!

Bake on a parchment-lined baking sheet for 15 minutes at 400°F, just so crust begins to brown. Lower heat to 350°F and continue baking until crust is golden all over and juices bubble, about 55 minutes more.

Cool completely on a wire rack and serve with crème fraîche or ice cream. Pie will keep for 2 days unrefrigerated, wrapped in foil, and up to 1 1/2 weeks in the refrigerator in a container with a tight-fitting lid.

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{ Recipe and Photography by Melina Hammer for Anthology Magazine }



by Anh-Minh on September 4, 2015


I have to admit: Prior to receiving this week’s guest recipe from Melina Hammer, I had never heard of chermoula. Now, her words and stunning images have me eager to make the sauce this holiday weekend. —Anh-Minh


How many times have you experienced the steak-burger-dog menu during Labor Day festivities? I decided not to go that route because enough of that is readily available. I thought, why not do something a little unexpected (and also terrifically flavorful)?

When you make this, folks will be so busy enjoying themselves, they won’t care they didn’t get a steak. I’ll bet you on that. Plus, this recipe doesn’t require you labor over much.

It’s no more than seven minutes grilling the head-on shrimp, and if you choose to make the chick peas and eggplant sides, one is passive cooking you can easily step away from, and the other is just a couple extra minutes on the grill (for the eggplant to get charred and jammy). With the extra time in your day, you’ll be able to properly mourn summer’s passing, and then plan the exciting things you’re going to do this fall. And to give a few thanks to the countless people who really have labored across this great world.

Chermoula hails from north Africa: think Morocco, Libya, Algeria, Tunisia. To me, it’s their version of salsa or pesto. There is a great variance to its preparation, largely based on region and what is available. Some recipes call for cinnamon, some, saffron. Others incorporate turmeric, allspice, even tomato paste. Keeping the main ingredients constant, it can be fun to play with the “flourish flavors” and see which version of chermoula is your personal favorite.

Often puréed, I kept this chermoula chunky so it wouldn’t appear as muddy, visually. This chopped sauce is bursting with flavor and goes with everything. It’s a shame the sauce color doesn’t describe that brightness.

I chose wild, head-on shrimp as the delectable pairing to go with this chermoula. Serving and eating them feels like a special occasion, particularly because they are not always available. For those of you conscientious folks, farmed shrimp, I learned, uses shore lines for their crowded operations and eradicate precious mangrove forests in the process: nature’s first line of defense against soil erosion and overall coastal health. Now I don’t buy farmed shrimp anymore. If you can find head-on shrimp, cook them intact. They retain a juiciness and sweetness that is very special. If you’ve had head-on shrimp previously, you probably already know to get in on the greatness in the heads!

Since last month’s Cold Noodle Salad recipe format was such a hit, I am repeating it so that the recipe is doable no matter what’s in your cupboards.

for the chermoula

Adapted from Bryant Terry
Makes 1 1/2-2 cups

main ingredients

  • 3 cloves garlic, minced or finely grated on a microplane
  • 1 1/4 packed cup chopped cilantro
  • 3/4 packed cup chopped parsley
  • 1/2 red onion, minced
  • 2 tsp cumin seeds, toasted and ground in a mortar and pestle
  • 1/4 tsp freshly ground black pepper
  • 1 tsp sea salt
  • 1/4 tsp paprika
  • 1/8 tsp cayenne

If you don’t prefer to chop the above ingredients, the puréed food-processor version will do in a pinch.

liquids – one of each

  • juice from 1 Meyer lemon or regular lemon or the equivalent in a vinegar of your choice
  • juice from 1/2 orange
  • 1 tsp honey or agave, cane sugar dissolved in a tiny amount of water, sorghum, maple syrup, etc.
  • extra virgin olive oil

You can add more olive oil and make the chermoula saucier, or let it be chunky and thick. Up to you.

heat – choose one

  • 1/8 tsp habanero, seeded and minced
  • 1 tsp red pepper flakes
  • 1 jalapeño, seeded and minced
  • hot sauce

flourish flavor – choose one or two

  • 1/2 tsp saffron, crumbled
  • 1/4 tsp allspice
  • 1 cinnamon stick
  • 1/3 tsp turmeric
  • 2 tsp lemon zest

what to put chermoula on …

meaty – choose one

  • head-on shrimp
  • whole or sectioned chicken
  • lamb chops, lamb burgers
  • tofu, tempeh
  • sea bass/red snapper/flounder/monkfish
  • sausage links

on the side – choose as you like

  • rice
  • couscous
  • quinoa
  • chick peas
  • black beans
  • cannellini beans
  • eggplant
  • zucchini/summer squash
  • carrots
  • green beans


  1. I soaked and cooked dry chickpeas, added some extra minced red onion and chopped parsley from making the chermoula, along with sea salt, black pepper, pickle juice, and olive oil. Fairytale eggplants from the market paired nicely with the rest, cut into 1/4-inch thick pieces, drizzled with olive oil, and grilled until charred and soft. Choose your bounty.
  2. Combine chermoula ingredients in a bowl and stir to combine. Heat grill (or grill pan) to medium-high.
  3. Toss shrimp in olive oil and season with salt and pepper. Set aside until grill is near smoking-hot. You can grill the (olive oil-tossed) vegetables first, or do so after the shrimp. Grill shrimp 3 minutes a side, until nicely charred in places and the shrimp have turned a bright orange.
  4. Transfer shrimp to a platter. Spoon chermoula over, leaving enough to bring extra to the table for diners to help themselves. Serve alongside whichever sides you have prepared, and a crisp, minerally wine to complement. Don’t forget the napkins!
  5. Should you have chermoula leftover, place plastic wrap directly on the surface and then seal tightly to slow oxidation. Sauce keeps 1 week, refrigerated.

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{ Recipe and photos by Melina Hammer for Anthology Magazine }


Cold Noodle Salad

by Anh-Minh on August 7, 2015


When the temperatures get above 80 degrees, I’m tempted to eat ice cream for dinner. So I was thrilled when Melina Hammer told me what her next guest recipe for Anthology would: a cold noodle salad with a kick and a crunch to it. Yum. —Anh-Minh

While this seriously tasty preparation takes cues from Asian flavors, this isn’t explicitly from a particular culture. Though it isn’t a saucy pasta dish by any means, don’t let the apparent simplicity fool you—this dish is packed with flavor.

I made this using somen noodles, shiitake mushrooms, royal burgundy beans, slivered jalapeño, cucumber, Chinese chives, pickled red bell pepper, mint, and cilantro. My choices here serve as a guideline—pictured is an array of possible elements you can incorporate. My hope is that in sharing this as a guideline, it inspires you to play. Experiment with the type of noodles, as well as the pickled and spicy elements. Definitely swap crunchy veg variations to see which harmonize together.

If you have a few pantry staples—the sauces and vinegar, and pasta—you can make this virtually no-cook recipe without notice. It is a mix-and-match, pull-from-what-you-have kind of thing. And the best part? This dish makes for a beautiful presentation and a really satisfying meal for whomever you serve it.

Cold Noodle Salad

Serves 4-6

for the noodles

  • 1 pkg noodles, cooked according to the directions on the label
  • 1 tbsp fresh lime juice
  • 2 tbsp good olive oil
  • 2 tsp fish sauce
  • ½-1 tsp soy sauce
  • ½-1 tsp rice wine vinegar


choose one, 2-3 tbsp, divided—finely chop whichever you choose

  • Chinese chives
  • garlic scapes
  • spring onion
  • chives
  • garlic


a few handfuls total, a mixture of two or three

  • green beans, royal burgundy beans, etc.
  • kirby or Persian cucumbers
  • sweet bell pepper
  • asparagus
  • snap peas
  • green papaya or mango
  • hakurei turnips


choose one, 1-2 cups

  • mushrooms (any of these is great): button, shiitake, cremini, king trumpet
  • poached or sautéed fish flaked into pieces, such as salmon or mackerel
  • poached or sautéed shredded chicken
  • cubed and roasted tofu
  • cooked chickpeas

spicy or pickled

choose two, 2 tbsp (unless you like spicy, then add more)—very thinly sliced

  • pickled shallots, onions, peppers, radishes, carrots, summer squash, ginger, cornichons, etc.*
  • sriracha
  • jalapeño, very thinly sliced or chopped
  • spicy Japanese yuzu condiment

fresh herbs for garnish

choose two, 1 small handful per serving

  • cilantro
  • mint
  • parsley
  • basil

*Store-bought pickle variations work great in a pinch. However, if you make your own pickles, here’s a delicious and fun place to incorporate them.


  1. Cook the pasta and drain. Transfer noodles to a large bowl and drizzle with olive oil. Use tongs to turn pasta, ensuring all strands get a light coat of oil. Once the noodles have cooled enough to touch, add the fish sauce, soy sauce, and lime juice, and use your hands to gently separate any remaining clumps. Taste and adjust soy (salty), vinegar (tangy), or fish sauce (savory) to suit your taste. Refrigerate at least a half hour, up to overnight. If you refrigerate overnight, cover in cellophane.
  2. For whichever crunchy elements you chose, chop them. If you chose cucumber as one of your veg, peel the skin if it is tough, or if the cucumber isn’t organic. If you were lucky enough to score kirbys or Persian cukes, their seeds are small and you can leave them intact. Otherwise, scrape seeds out with a spoon.
  3. Chop the beans into thin cross-sections—little bursts of assertive crunch! I got royal burgundy beans a local farmer friend grew. Basically if you can find any snap-fresh bean, then you won’t need to cook them. Ask if you can taste one: It shouldn’t be fibrous or tough to chew.
  4. Choose an allium—a little goes a long way. Chop it finely and reserve a little for table-side garnishing.
  5. Trim mushroom stems and halve or quarter any larger ones. Sauté mushrooms in a little olive oil, on medium-high heat in a cast-iron or enameled skillet until tender—about 5 minutes—adding a small amount of water (or broth, should you have some on hand) to keep them juicy. Transfer cooked mushrooms to a bowl and toss together with all the above chopped elements once mushrooms have cooled a bit.
  6. On a mandoline, shave jalapeño or ginger (etc.), and add to the mix. If you have pickled veg, chop them as you did the beans and add them in. I sometimes add a little of the brine liquid for added punch. It’s up to you.
  7. To serve, transfer noodles to a serving platter. I created little piles by coiling the noodles around my hand. Do what fits you in the moment. Scatter the crunchy-peppery-meaty mixture onto the piles, leaving a little extra aside for serving. Additional chopped allium is nice table side, too.
  8. With a final flourish, add the fresh herbs to top. Enjoy!

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{ Recipe and photos by Melina Hammer for Anthology Magazine }

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Blueberry-Peach Crisp

by Anh-Minh on June 26, 2015


What better way to celebrate the first weekend of summer than to make Melina Hammer‘s delicious blueberry-peach crisp? (And maybe make it again for a Fourth of July get-together the following weekend!) — Anh-Minh

Last week I harvested the most plump, sweet-tart blueberries at a friend’s farm. I knew I needed to do something special with them. It’s no coincidence that peach season has arrived—thank you, Mother Nature, for this genius timing! And so, with these two delightfully contrasting sets of texture, color, and flavor, I decided to make a crisp.

This is the time of year where I hardly actually cook if I can help it. The local produce is incredible, and the southern heat and humidity has officially set in. Yes, this recipe asks that you turn the oven on. But the only “labor” is grating some ginger and working butter into a few dry ingredients with your fingers, and then you can walk away. No involved pie crust. No whipped egg whites. Nada. And the results are pretty bodacious.

Feast your eyes on—and then make!—this jammy dessert with its fantastic crunchy crust. I swear it’ll bring you back for seconds, maybe even thirds. With enough time to bask in the heat of summer’s glory.

Blueberry-Peach Crisp

Serves 8

for the fruit

  • 3-4 lbs tree-ripened peaches (I tried to find organic and it was impossible—see if you have better luck!)
  • 4 cups organic blueberries
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 cup brown sugar
  • 1 tbsp all purpose flour
  • pinch kosher salt

for the crisp

  • 1 1/2 cups rolled oats
  • 1/2 packed cup brown sugar
  • 3/4 cup all purpose flour
  • 1 1/2 sticks pastured butter, cubed and freezer-cold
  • 3/4 tsp cinnamon
  • 2 tsp fresh ginger, grated
  • pinch salt

PLUS: vanilla custard ice cream, for serving

  1. In a large bowl, combine all dry ingredients and stir with a fork to incorporate. Add ginger and butter to mixture and work butter into dry ingredients with your fingers, until pea-sized crumbs remain. Refrigerate.
  2. Preheat oven to 375°F. Stir together lemon juice, brown sugar, zest, flour, and salt. Add fruit and toss to combine.
  3. Pour fruit mixture into a large baking dish and then spoon oat mixture to cover. Bake until crisp is golden and juices bubble, about 50 minutes. Allow to cool on a wire rack for at least 20 minutes.
  4. Great served warm, room temp, and even cold. This fruity number is excellent all by itself and of course is amazing topped with ice cream. This crisp is so virtuous you could even eat it for breakfast!

crisp01 crisp02 crisp03 crisp04 crisp06 crisp07 crisp10{ Recipes and Photos by Melina Hammer for Anthology Magazine }

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Sweet & Savory Tartines

by Anh-Minh on May 29, 2015


Okay, I know what I want to make for breakfast this weekend: Melina Hammer‘s fig/mozzarella tartine one morning, and the brittle/lettuce tartine the next. Oh, and the bruléed banana/chocolate recipe she’s also sharing this week? I think that needs to be dessert one night! —Anh-Minh

Tartines. A.k.a., the classic open-faced sandwich. What better way to enjoy a snack or meal, than piled beautifully atop good toast? I created a few open sandwich combinations that offer great contrasts to surprise and wow. Savory and sweet. Creamy and crunchy. Which one will be your new favorite?

I’ve made toasts instead of just sliced bread, as I prefer the soft-crunchy layers of texture. And since little needs to be done in each of these preparations, be sure to use freshly baked, good bread. Consider what personality your sweet-and-savory tartine calls for: Sourdough, dried fruit loaf, baguette, and seeded rye are all widely available at bakeries these days, and also make for an elevated bread experience.

The most important part is to have fun with it, because really, the possibilities are endless.

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Do you remember the figs from last summer’s ice cream cake? At that same time, I also made fig and Carpano Antica preserves. I’m so happy I held off on dipping into my last jar, as it completed this toast perfectly. A sprinkle of pink peppercorns adds an unexpected fruity-peppery punch to this jammy and creamy tartine, sprinkled liberally if you feel daring.

fig preserves and buffalo mozzarella with pink peppercorns

Serves 2

  • 1 buffalo mozzarella ball, drained from its liquid
  • 2 slices dried fruit country loaf
  • a few spoonfuls of fig preserves; blackberry or currant jams work nicely, too
  • a few pinches of pink peppercorn salt, to your taste
  • good olive oil, for the toast

Pink peppercorn salt blend is a mix available in the bulk section of Whole Foods. If you cannot find it in your area, buy pink peppercorns and good sea salt, and with your fingers, gently rub the two together a bit to combine, so that the flaky pink shells intermingle throughout.

Drizzle bread with olive oil and bake until golden in a toaster oven. If you don’t have one, use the regular oven set to 350°F. It will take about 7-10 minutes to achieve that golden crispness.

Place toast on plates. Tear mozzarella into pieces and place onto toast. Spoon preserves on top, to your taste. At the table, sprinkle the pink peppercorn mixture to finish, with extra available as needed. Because it’s so good, you’ll want to add more.

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Who doesn’t love melted chocolate and caramelized sugar-topped bananas? Right?! Not only delicious, but this on-toast is super easy to prepare with a little patience and minding the flame. A last flourish of crunchy sea salt tops this snack, a lush indulgence for sure.

bruléed bananas and melted chocolate toasts with sea salt

Serves 2

  • 2 bananas, peeled and sliced lengthwise
  • 1 cup chopped semi-sweet chocolate
  • 2 slices hearty country bread; I used sourdough
  • good flake sea salt, such as Maldon
  • organic cane sugar, for the flame
  • butter, for spreading onto toast

Toast bread in toaster oven until golden and butter well. Set aside. Melt chocolate in a double boiler, simmering until completely melted.

Meanwhile, place banana halves cut side-up on a rimmed sheet pan. Sprinkle sugar onto each. Use a handheld kitchen torch (or place into broiler as an alternative), and run the flame across the surface until sugar melts, bubbles, and caramelizes. Do this just before you intend to eat the toasts, because if they sit once bruléed, the sugar will re-absorb into the banana and you lose the hardened “glass” surface which adds its pleasing crunch.

Spread melted chocolate onto the toasts. Top with bruléed bananas, trimming to fit as needed. Sprinkle with sea salt and dig in. Oh yes.

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This open-faced sandwich combo is probably for the more daring of you out there, I have a feeling. But oh what rewards you’ll reap for having risen to the challenge! Definite umami. Sweet, crunchy, airy brittle. Soft, juicy collapsed little lettuce heads atop crunchy toast. It’s almost too much. But not really. This toast is awesome.

pepita-honeycomb brittle on grilled umami lettuce toasts

Serves 2

for the brittle

  • 1 cup pepitas, toasted until golden
  • 3/4 cup organic cane sugar
  • 1/4 cup water
  • 1/4 honey; I used a chili-infused honey which added some heat (smoked honey is nice here, too)
  • 2 tsp baking soda

You will have brittle leftover, and you will be so happy about this!

for the lettuce toasts

  • 2 heads gem lettuce or baby romaine
  • roasted garlic-anchovy dressing*
  • 4 slices baguette, cut long on a diagonal
  • butter, for frying
  • olive oil, for the grill

*The roasted garlic-anchovy dressing is the same from the umami grain story, but omit the dijon mustard and chopped parsley.

Lay toasted pepitas on a Silpat-lined rimmed sheet pan. If you don’t have a Silpat, nonstick cooking spray also works well.

Fix a candy thermometer to the side of a medium saucepan. Combine sugar, honey, and water, stir to combine, and over high heat, bring mixture to a boil. Lower heat to medium-high, and continue boiling without stirring, until mixture reaches 300°F. This will take about 7-10 minutes.

Remove pan from heat as soon as it reaches temperature and add baking soda. Whisk briefly to combine—it will foam up as the hot caramel reacts to the baking soda—and quickly empty out over the pepitas. It will look like a blob, which is fine. Either allow it to come to room temperature and then break into fragments or, especially if it is humid, place into refrigerator to chill and then break into fragments. Any leftovers you may have will keep for a week, stored between layers of parchment in a sealed container in the refrigerator.

Once butter foams in a skillet over medium-high heat, pan-sear baguette slices on one side. Set aside.

Cut lettuce heads in half. Liberally paint cut sides with dressing, getting into their layers. Using a grill pan or on a grill over medium-high heat, place lettuces cut sides-down and grill for 3 minutes or so, until lettuce begins to wilt. Meanwhile, brush sides facing you with a little olive oil. Turn lettuces and grill for one minute further, and remove from heat.

Divide grilled lettuce halves between toasts and top with crumbled pepita honeycomb brittle. Have extra brittle at the table so you can pile more on as you discover how delicious this flavor and texture combination is.

{ Recipes and Photography by Melina Hammer for Anthology Magazine }