Sweet Potato and Black Bean Chili
A thick, smoky chili of soft sweet potato cubes and black beans simmered with fire-roasted tomatoes, chipotle, and…
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Switchel (Haymaker's Punch)
Apple cider vinegar, molasses, ginger, and water — the colonial American field drink that predates sports drinks b…
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Swordfish alla Ghiotta
Swordfish steaks braised Sicilian-style in a sweet-sour agrodolce sauce of olives, capers, cherry tomatoes, celery…
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Tabouli
Lebanon's great herb salad — an enormous, verdant mass of flat-leaf parsley and mint, finely hand-chopped, with on…
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Lamb, Chickpea and Apricot Tagine
Lamb shoulder braised under the conical lid of a tagine in a sauce fragrant with ras el hanout, saffron, and prese…
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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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Tahini Sauce
Raw sesame paste thinned with lemon juice and cold water until it loosens, pales, and brightens into something alt…
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Tahini
Ground sesame paste — the foundation of hummus, baba ganoush, and a hundred sauces — made by toasting raw sesame s…
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Takoyaki Sauce — Sweet-Savory Osaka Street Sauce
A glossy, dark brown sauce thick enough to cling to a spherical octopus ball without running — simultaneously frui…
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Tamago Kake Gohan (TKG)
A raw egg cracked directly onto steaming hot rice and stirred into a silky, custardy emulsion — Japan's beloved br…
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Tamagoyaki
Layers of dashi-seasoned egg rolled into a compact golden rectangle — sweet, delicate, and precisely disciplined. …
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