Pollo en Mole Negro
Bone-in chicken pieces simmered low and slow in mole negro until the dark, bittersweet sauce coats every surface a…
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Chicken Piccata
Thin pounded cutlets seared to a gold that borders on bronze, then drowned in a pan sauce sharp with lemon and bri…
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Austrian Chicken Schnitzel
A chicken breast pounded to translucency, dressed in fine breadcrumbs, and shallow-fried in clarified butter until…
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Chicken Shawarma
Spiced, herb-scented chicken thighs slowly roasted until their edges catch and char, then sliced thin for wraps — …
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Chicken Tikka Masala
Charred yogurt-marinated chicken folded into a velvety, fenugreek-scented tomato gravy enriched with cream — smoky…
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Chicken Tortilla Soup
A brick-red, gently smoky tomato-and-chile broth full of shredded chicken thigh, sweet corn, and black beans, fini…
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Chickpea Spinach Coconut Curry
Tender chickpeas simmered in a velvety tomato-coconut gravy warm with cumin, ginger, and turmeric, with handfuls o…
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Picadillo Filling for Chiles en Nogada
A baroque and beautiful minced pork picadillo woven through with sweet dried fruit, warm spices, and the haunting …
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Hong Shao Rou (Shanghai Red-Braised Pork Belly)
Pork belly cubes braised for hours in Shaoxing wine, soy, and rock sugar until the skin trembles and the fat is no…
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Choucroute Garnie
Alsatian braised sauerkraut — rinsed to tame its sharpness, then slow-cooked in Riesling with juniper and bay unti…
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Cider-Braised Pork Shoulder with Apples
Pork shoulder browned hard and braised low in dry cider with onions, carrots, and thyme until it slumps apart at a…
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Cioppino
San Francisco's magnificent fish stew — Dungeness crab, clams, mussels, shrimp, and firm fish simmered in a spiced…
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