SHRIMP AND GRITS 1 lb shrimp, cleaned, shells and tails removed 2 T oil (grapeseed or other neutral oil) 2 cups

grits 2 cups broth (I used Better than Bullion vegetable broth) 2 cups water 2 T light soy sauce 4 T salted butter 1 cup scallions, chopped (whites and greens) 1/2 lb smoked bacon 4 eggs, poached (or slow poachedsee below) crushed red pepper (optional) HALF THE rhubarb

1 cup seedless raspberry preserves 1/2 cup water 1/3 cup chopped crystallized ginger 1 tablespoon finely grated orange peel 2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks (8 to 9 cups)

pudding

3/4 cup sugar 3 large eggs 1 cup whole milk 1 cup heavy whipping cream 1 vanilla bean, split lengthwise Butter (for dish) 8 (or more) 1/2-inch-thick slices brioche or egg bread (each abou half Lightly sweetened whipped cream SCALLOP THING 2 tablespoons olive oil 1 tablespoon drained capers, patted dry 2 1/2 cups dry white wine 7 whole peppercorns

Momofuku's Pan-Roasted Dry-Aged Rib Eye 2 to 2.5 pound bone-in rib-eye steak, very preferably dry-aged Kosher salt Freshly ground black pepper 4 tbsp unsalted butter Few sprigs of thyme 3 garlic cloves (halved or quartered) 1 medium or 2 small shallots Maldon salt (I used sea salt))