Lobster Bisque
The grandest of French bisques — whole lobsters roasted and deglazed with cognac, simmered in white wine and fish …
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Lobster Thermidor
The grand-dame of belle-époque cookery — sweet poached lobster folded back into a mustard-and-cognac cream sauce, …
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Maafe (West African Peanut Stew)
A Malian and Senegalese stew where peanut butter melts into a tomato and broth base, enveloping braised lamb and s…
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Baked Mac and Cheese
Macaroni suspended in a molten, sharp cheddar béchamel, crowned with a golden breadcrumb crust that shatters into …
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Mafé (West African Groundnut Stew)
A stew built on a foundation of natural peanut butter — not the sweetened, industrial kind, but the raw, oily, sli…
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Mantu
Afghan steamed dumplings filled with spiced ground beef and caramelized onion, served over a pool of split-pea sau…
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Masoor Dal (Red Lentil Soup)
Split red lentils that melt into golden silk in under thirty minutes, then meet a tarka of mustard seeds, cumin, a…
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Mexican Carnitas
Pork shoulder braised low and slow in lard with orange and bay until it surrenders completely, then crisped under …
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Middle Eastern Rice Pilaf with Vermicelli
Thin vermicelli threads toasted in butter until amber, then cooked with long-grain rice into a fragrant pilaf scat…
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Misir Wot (Red Lentil Stew)
Ethiopia's everyday vegan red lentil stew — red lentils cooked down in a base of caramelized onion and niter-kibbe…
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Miso-Marinated Black Cod (Gindara Saikyo Yaki)
Black cod fillets buried in white miso and mirin for three days, then broiled until the miso caramelizes into a la…
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Miso-Butter Salmon with Roasted Green Beans
Salmon fillets painted with a salty-sweet miso butter roast on the same pan as blistered green beans, and the butt…
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