Bok Choy in Oyster Sauce
Baby bok choy blanched to brilliant jade green, arranged cut-side up, and lacquered with a glossy, garlicky oyster…
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Baby Bok Choy with Garlic Oyster Sauce
Baby bok choy plunged into boiling salted water for ninety seconds emerges a shade of green so vivid it looks pain…
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Brussels Sprouts with Pancetta
Halved Brussels sprouts roasted face-down at high heat until the cut sides caramelize to bronze and the outer leav…
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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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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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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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Elotes
Charred whole ears of corn slathered in tangy Mexican crema, rolled in salty Cotija, dusted with chili powder, and…
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Som Tam (Green Papaya Salad)
Pounded and bruised in a clay mortar, shredded green papaya transforms into a vivid, dripping tangle where every s…
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Grilled Asparagus with Lemon and Parmesan
Thick asparagus spears rolled in olive oil and grilled at high heat until the tips blister to a charred, crispy fr…
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Haricots Verts Amandine
Tender-crisp French green beans blanched to vivid green and finished in foamy browned butter scattered with toaste…
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Sigeumchi Namul (Korean Sesame Spinach)
Blanched spinach squeezed to silk and dressed in toasted sesame, garlic, and soy — the simplest banchan in the Kor…
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