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Meanwhile, preheat the oven to 375ºF.

Remove the sheet pan from the bag, brush each bun with water, and then sprinkle the sesame seeds on top. Bake the buns for 20 to 25 minutes, until golden brown. Let them cool for at least 10 minutes before serving. Slice in half and serve.

French Fries

INGREDIENTS

4 medium russet potatoes

Rice bran oil or canola oil

Kosher salt

Freshly ground black pepper

1 tablespoon minced flat-leaf parsley

1 tablespoon minced chives

1 whole scallion, trimmed and thinly sliced

Makes 24 steak fries

Adjust the oven rack to the middle position and preheat the oven to 350ºF.

Wash and scrub the potatoes. Place them on a baking sheet and bake them until they can be easily pierced with a paring knife, 45 minutes to 1 hour.

Remove the potatoes from the oven, let them cool to room temperature, and then refrigerate them overnight.

The next day, cut each potato in half lengthwise. Lay each potato half on its flat side; cut it lengthwise into 3 wedges.

Fill a large pot with oil about 2 inches deep. Heat the oil over medium-high heat until it reaches 375ºF on a deep-fry thermometer. Working in batches, fry the potatoes until they’re golden brown, about 3 minutes. Drain them on a plate lined with paper towels.

Season the potatoes generously with salt and pepper. Sprinkle the parsley, chives, and scallions over them, and serve immediately.

Pickles

INGREDIENTS

FOR THE PICKLES:

8 small to medium pickling cucumbers

½ cup kosher salt

FOR THE PICKLING BRINE:

1 quart champagne vinegar

6 garlic cloves, crushed

2 shallots, sliced

¼ cup kosher salt

1 tablespoon sugar

1 tablespoon mustard seeds

1 tablespoon fennel seeds

1 tablespoon black peppercorns

1 tablespoon hot red pepper flakes

2 bay leaves

Makes 8 pickles

Wash the cucumbers and dry them with paper towels. Dissolve the salt in 2 quarts hot water. Pour the salted water into a large glass container, and submerge the cucumbers in it. Put a plate on top to prevent the cucumbers from floating to the surface. Refrigerate for 24 hours.

The next day, take the cucumbers out of the salted water and rinse them off.

Make the pickling brine: Put the vinegar, garlic, shallots, salt, sugar, and 1 quart water in a medium pot. Combine the mustard and fennel seeds, peppercorns, red pepper flakes, and bay leaves in a sauté pan, and toast over medium-low heat until they start to release their aroma, about 3 minutes. Add the toasted spices to the vinegar mixture and bring it to a boil. Then lower the heat and let the brine simmer for 10 minutes.

Place the cucumbers in a clean, dry glass or ceramic container, and pour the hot brine over them. Use a plate to keep the pickles submerged in the liquid, and place the container, uncovered, in the refrigerator; leave it until the brine cools down. Then cover the container with a lid and refrigerate for 1 week. (The pickles will be good to eat in a week and great in a month. Store them in the refrigerator.)

Marinated Onions

INGREDIENTS

1 medium yellow onion, sliced into thin rings

Ice water

Juice of 1 lemon

¼ cup champagne vinegar

1 tablespoon minced flat-leaf parsley

1 tablespoon minced chives

1 whole scallion, trimmed and thinly sliced

¼ cup olive oil

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Makes about 1 cup

Soak the onion slices in a bowl of ice water for 15 minutes. Drain the onions, place them in a nonreactive bowl, and drizzle the lemon juice and champagne vinegar over them. Toss in the parsley, chives, and scallions. Drizzle with the olive oil, and season with the salt and pepper. Marinate at room temperature for at least 30 minutes. The marinated onions can be made up to 8 hours in advance.

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Succotash

Succotash is a Native American dish that traditionally consists of corn and lima beans. Our version includes multiple climbing beans, peas, dried cranberries, and sautéed mushrooms—enough variety for a satisfying summertime meal.

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INGREDIENTS