Lamb Tagine with Prunes and Almonds
Lamb shoulder braised in a heady fog of Moroccan spices with prunes that melt into the sauce, honey that lacquers …
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Lamb Tagine with Preserved Lemon
Shoulder lamb slow-braised in a cone of steam until the connective tissue dissolves and the meat surrenders to a f…
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Tamale Masa
The foundation of every great tamale — nixtamalized masa harina beaten with lard and chicken stock until the dough…
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Tamales de Pollo con Salsa Verde
The corn husk is the cook's oldest envelope — spread with masa dough whipped with lard until it floats on a bowl o…
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Tamarind-Braised Oxtail
Oxtail browned to deep mahogany and slow-braised in a sweet-sour tamarind sauce with scotch bonnet, butter beans, …
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Kerala Tamarind Prawn Curry
Kerala-style prawn curry where shrimp simmer in a tangy, deeply spiced tamarind-coconut gravy with curry leaves, m…
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Tandoori Chicken
Bone-in chicken pieces marinated in a brilliantly crimson double-coat of spiced yogurt, where the dairy's lactic a…
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Tandoori Leg of Lamb
A whole bone-in leg scored deep to the bone and packed with two successive spiced yogurt marinades, then roasted a…
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Tempeh Rendang
Indonesian vegan rendang where slabs of fermented soybean tempeh are slowly simmered in an aromatic coconut milk p…
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Pad Krapow Gai (Thai Basil Chicken)
The dish every Thai cook makes on a Tuesday — minced chicken with holy basil, chilies, and garlic in a searing-hot…
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Thai Basil Fried Rice (Khao Pad Krapao)
Day-old jasmine rice blasted in a searing wok with ground pork, fish sauce, oyster sauce, and enough Thai chilies …
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Pad Kra Pao
Ground pork stir-fried over violent heat with bird's eye chilies and Thai holy basil until the meat caramelizes at…
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