Miso-Glazed Black Cod
Nobu's iconic preparation — sablefish fillets submerged in sweet white miso, sake, and mirin for two to three days…
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Miso-Glazed Salmon
Salmon fillets marinated in white miso, mirin, and sake, then broiled until the glaze caramelizes to a burnished l…
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Moqueca de Peixe
The Bahian stew of the African diaspora: thick white fish simmered in a terracotta pan with coconut milk, dendê pa…
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Moroccan Chermoula Baked Fish
A whole fish marinated inside and out in chermoula — a vivid green paste of cilantro, cumin, and preserved lemon —…
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Moroccan Couscous with Seven Vegetables
Fluffy hand-rolled couscous steamed twice over a richly spiced broth of seven vegetables — the centerpiece of Moro…
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Moroccan Lamb Tagine
Lamb shoulder braised low and slow in a clay vessel with saffron, ginger, preserved lemon, and dried apricots unti…
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Moules Marinière
The classic French mussel pot — live mussels steamed open in dry white wine with shallots and a final knob of cold…
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Mujadara
Lebanon's ancient dish of lentils and rice cooked together into a savory, cumin-scented pilaf — crowned with a lan…
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Mujaddara
Lentils and rice cooked together then crowned with a cascade of deeply caramelized onions — humble, ancient, and u…
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Mushroom Barley Risotto
Pearl barley stirred slowly in hot stock until each grain is plump and chewy in a creamy, cheese-rich sauce, then …
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Risotto ai Funghi
Carnaroli rice toasted in butter and white wine, built into a creamy risotto with porcini stock and fresh mushroom…
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One-Pot Cherry Tomato and Basil Spaghetti
Dry spaghetti, halved cherry tomatoes, sliced garlic and onion all start together in a wide pan of cold water, and…
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