Black Pepper Beef and Snap Pea Stir-Fry
Thin slices of flank steak seared in a smoking-hot pan and tossed with crisp snap peas and onion in a savory oyste…
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Blackened Catfish
Catfish fillets blanketed in a Cajun spice rub, cooked in a screaming-hot cast-iron pan until the exterior chars t…
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Medieval Blancmange
A dish from the great household cookbooks of the late Middle Ages — finely shredded chicken simmered until it fall…
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Bò Lúc Lắc (Shaking Beef)
Saigon's beloved stir-fry of tender beef cubes marinated in oyster sauce and garlic, seared on a screaming-hot wok…
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Braised Chicken with Green Olives & Lemon
Crisp-skinned chicken thighs settle into a golden, garlicky braise of fennel, onion, white wine, briny green olive…
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Red Wine Braised Short Ribs
Bone-in beef short ribs seared to a deeply caramelized crust, then submerged in red wine and aromatics and braised…
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Wine-Braised Beef Short Ribs
Bone-in beef short ribs seared to a mahogany crust, then submerged in a full bottle of red wine and left to surren…
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Butter Chicken (Murgh Makhani)
Tandoor-charred chicken thighs nestled into a velvety, blush-orange tomato-cream sauce scented with kasuri methi a…
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Butter-Poached Lobster (Beurre Monté)
Lobster tail and claw meat submerged in a shimmering, barely-trembling emulsion of pure butter, held at a temperat…
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Butternut Squash Pasta with Brown Butter and Sage
Rigatoni coated in a silky sauce of roasted butternut squash blended with pasta water, tossed with nutty brown but…
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Cá Kho Tộ (Caramelized Braised Fish)
Mekong Delta's clay-pot braised catfish — fish steaks simmered in a deeply reduced caramel of coconut water, fish …
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Cacio e Pepe
Three ingredients — pasta, Pecorino, black pepper — governed by a principle so precise it reads more like physics …
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