For the Dough

• 1 ¾ cups flour
• 2 eggs
• 1 ½ tablespoons grapeseed or avocado oil
• ½ teaspoon salt
• 1 tablespoon water or more, if needed to have a dough that is not dry, but moist and supple

For the Broth

• 1 whole chicken
• 2 large onions unpeeled, quartered
• 4 large carrots, cut into chunks
• 3 celery stalks, cut into pieces
• 1 head garlic, cut in half crosswise 
• 1 bunch parsley 
• 1 bunch dill
• 1 sweet potato, cut in half
• 2 Bay leaves
• 1 tablespoon whole peppercorns 
• 4 ½ teaspoons salt

For the Filling

• Cooked chicken (from broth ingredients)
• 1 onion, medium chopped and sauteed lightly
• ½ egg, lightly beaten
• ⅛ cup chopped parsley
• ¾ teaspoon salt 
• ¼ teaspoon black pepper
• ½ tablespoon olive oil 
• Chicken broth to moisten the filling (from broth ingredients)

• ½ thin slice of white bread, crust removed 
• 12-ounce jar marinated herring
• 1 small yellow onion, peeled and chopped into quarters
• 1 small Granny Smith apple, peeled, cored, and chopped into ½ -inch pieces
• 3 hard-boiled eggs, peeled and cut in half, divided
• 1 tablespoon sunflower or vegetable oil
• ¼ teaspoon granulated sugar
• Kosher salt to taste, if needed

• 1 whole beef tongue (about 3 lbs)
• 2 whole onions, cut in half and peeled
• 2 carrots, cut into large chunks
• 1 stick celery (with leaves), roughly chopped
• 1 clove garlic, crushed
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 tablespoons AP flour
• ½ cup raisins
• ⅓ cup lemon juice
• 1 tablespoon sugar (optional)
• ⅓ cup finely chopped almonds
• 1 ½ teaspoon salt, divided
• ½ teaspoon black pepper

• 4 pounds chicken leg quarters, drumsticks and thighs separated
• 4 tablespoons olive oil
• 2 teaspoons kosher salt 
• ¾ teaspoon ground black pepper
• 2 large onions, peeled, cut in half and sliced thinly
• 2 bay leaves
• peel of a lemon removed with a vegetable peeler
• Juice of ½ lemon
• ½ cup pitted olives, green or Kalamata
• 10-12 prunes 
• Parsley for garnish

For the Dressing

• ½ teaspoon fennel seeds, toasted in a skillet over medium heat, cooled and ground
• 1 medium garlic clove, grated
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons freshly-squeezed lemon juice
• 4 tablespoons olive oil

For the Salad

• 1 small fennel head, cut in half and thinly sliced (chopped fronds saved for garnish)
• 2 cups arugula
• ½ large Granny Smith apple, cored and julienned
• ½ cup toasted walnuts, coarsely chopped
• 2-3 teaspoons capers
• zest of a small lemon
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

For the Dough

• 6 large eggs
• 2 tablespoons sunflower oil (or other neutral oil - canola, grapeseed, safflower)
• 2 tablespoons granulated sugar
• 1 ½ teaspoon baking powder
• ⅛ teaspoon kosher salt 
• 2 ½ cups, plus additional all purpose flour

For the Syrup

• 2 cups sugar
• 2 ½ cups water 
• 2 cups honey
• ½ teaspoon ground ginger

For the Garnish

Coconut flakes

• 2 ½ cups all-purpose flour
• ½ cup sugar
• A pinch of salt
• 7 ounces non-dairy butter, at room temperature
• 2 eggs
• 1 teaspoon vanilla extract
• 12 ounce jar seedless fruit jam of your choice
• Confectioner’s sugar for sprinkling on top