Gambas al Ajillo
Spain's most seductive tapa — prawns seared in an inferno of olive oil, garlic, and dried chile until the shells s…
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Garlic Butter Shrimp with Lemony Pea Rice
Plump shrimp seared hard and fast, then rolled through a sizzling pan of butter, sliced garlic and lemon, spooned …
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Ginger Chicken & Rice Soup
A clear, golden broth steeped with a fistful of sliced ginger, scallion, and garlic, filled with tender pulled chi…
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Ginger-Scallion Pork Noodles with Bok Choy
Chewy wheat noodles tossed with browned, soy-glazed ground pork, tender bok choy, and a sizzling ginger-scallion o…
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Gnocchi al Burro e Salvia
Potato gnocchi made right have the texture of clouds condensed into something you can hold — impossibly light, bar…
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Gnocchi di Patate
Pillowy potato dumplings from the Veneto — baked starchy potatoes riced while still hot and worked with just enoug…
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Potato Gnocchi
Cloud-light pillow-dumplings made from still-warm baked potato, just enough flour, and a single egg — the Italian …
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Scandinavian Gravlax
Salmon cured raw in equal parts salt and sugar with masses of fresh dill — no heat, no smoke, just chemistry and t…
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Greek Baked Sea Bass (Lavraki Plaki)
A whole sea bass laid on a bed of tomatoes, onions, and potatoes, drowned in olive oil and white wine, and baked l…
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Greek Souvlaki
Pork shoulder cubes soaked overnight in olive oil, lemon, and oregano, then threaded onto skewers and grilled over…
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Grilled Lamb Chops
Rosemary-garlic marinated lamb loin chops seared over high heat to a rosé center and charred perimeter, carved and…
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Mediterranean Grilled Octopus
A whole octopus slow-poached in a wine-and-herb court until the tentacles yield like braised beef, then scorched o…
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