Caponata
The agrodolce soul of a Sicilian summer — eggplant fried to a meaty collapse, folded into a glossy tangle of celer…
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Carottes Vichy (Glazed Carrots)
Carrots simmered in Vichy water, butter, and a whisper of sugar until tender and lacquered — a humble side that sh…
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Cauliflower Shawarma
A whole cauliflower head lacquered in warm spices and roasted until the florets caramelise to a crackling amber — …
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Chard with Currants and Pine Nuts
Wilted rainbow chard braised with golden raisins and pine nuts in olive oil — the sweet-and-savory Sicilian agrodo…
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Cantonese Garlic-Braised Eggplant
Eggplant pieces flash-fried until their centres are silky and their skins go glossy, then braised in a glossy, dee…
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Creamy Coleslaw
Shredded cabbage tossed in a tangy, slightly sweet mayonnaise dressing that has had an hour to draw out the cabbag…
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Confit Garlic
Whole garlic cloves poached with the patience of a slow afternoon in extra-virgin olive oil at barely 90°C — the s…
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Crispy Tofu Lettuce Cups
Crumbled tofu fried until browned and crackly, tossed with minced shiitake, crunchy water chestnuts, and a sticky …
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Curtido
El Salvador's answer to sauerkraut — lightly fermented green cabbage with carrot and oregano, bright with vinegar,…
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Eggplant Parmigiana
The Neapolitan Sunday ritual: fat rounds of fried eggplant layered with a slow tomato sauce, torn basil, and fior …
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Elote Callejero (Mexican Street Corn)
Corn charred on a comal or grill, then slathered with mayonnaise, rolled in crumbled Cotija cheese, dusted with ch…
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Elote
Whole ears of corn blistered directly over an open flame until the kernels caramelize and char in spots, then roll…
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