Salt and Pepper Shrimp
Cantonese wok-fried whole shell-on shrimp that arrive at the table crackling and fragrant — the shells fried to a …
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Salt and Pepper Squid
Rings and tentacles tossed in spiced potato starch and flash-fried until the coating shatters at first bite — fini…
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Salt-Baked Branzino
A whole branzino buried in a thick egg-white salt crust and baked — the mineral shell seals in steam and moisture,…
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Salt-Baked Sea Bass
A whole sea bass encased in an egg-white-bound salt crust and baked until the crust sets hard as stone — inside, t…
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Brandade de Morue
Provençal salt cod pounded or blended with olive oil and warm milk until it becomes a smooth, ivory emulsion — den…
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Salt-Crusted Whole Fish
A whole fish sealed inside two kilos of egg-white-bound salt and baked until the crust rings like plaster — cracke…
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Saltimbocca alla Romana
Veal escalopes blanketed with prosciutto and sage, sautéed in butter until the ham crackles and the white wine pan…
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Shanghai Scallion Oil Noodles (Cong You Ban Mian)
Plain wheat noodles tossed in a dark, slow-rendered scallion oil that takes forty minutes to build from a bundle o…
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Seared Scallops with Pea Purée and Pancetta
Pan-seared king scallops with a velvety, sweet pea purée and crispy pancetta — a three-part restaurant classic wit…
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Pan-Seared Scallops with Beurre Noisette
Dry-brined sea scallops seared in a ripping-hot pan until the bottom face is mahogany and caramelized — then baste…
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Sheet-Pan Gnocchi with Sausage and Peppers
Shelf-stable gnocchi roasted straight from the package until the undersides blister crisp and the centers stay pil…
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Sheet-Pan Gochujang Chicken and Broccoli
Chicken thighs roasted in a sticky, brick-red gochujang glaze that turns sweet, smoky and gently fiery at the char…
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