Arroz Rojo (Mexican Red Rice)
Mexico's indispensable side dish — long-grain rice toasted in oil until each grain turns a pale blond, then simmer…
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Arroz Verde
Mexican green rice — long-grain rice toasted in oil until each grain turns translucent and nutty, then cooked in a…
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Baja Fish Tacos
Beer-battered white fish fried to a shatteringly crisp golden shell, tucked in warm corn tortillas with shredded c…
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Baked Feta with Greens and Beans
A slab of feta baked until soft and golden-edged in a bubbling dish of garlicky white beans, jammy cherry tomatoes…
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Bánh Mì Caramelized Pork
Thin-sliced pork belly lacquered in fish-sauce caramel until the edges blacken and crisp, perfuming the kitchen wi…
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Bánh Xèo Batter
The thin, golden, turmeric-tinted rice-flour crepe batter of Southern Vietnam — poured sizzling-hot into a very ho…
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BBQ Pulled Pork
A pork shoulder rubbed in brown sugar and smoked paprika, smoked low and slow until collagen surrenders into silk …
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Beef & Barley Stew
Deeply browned chuck braised slowly with mushrooms, carrots, and thyme until it yields to a spoon, the dark gravy …
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Beef Bourguignon
Burgundy's great Sunday braise — beef stewed slowly in a whole bottle of red until the meat surrenders to the fork…
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Korean Beef Bulgogi
Thinly sliced beef marinated in a pear-and-soy elixir, grilled or pan-seared in seconds — sweet, savory, carameliz…
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Hungarian Beef Goulash
Paprika-red and deeply fragrant, this stew builds its soul in the fat that blooms the spice — the beef yields hour…
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Rendang Daging
Beef simmered for hours in coconut milk with galangal, lemongrass, and a fiery spice paste until all the liquid ev…
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