Tamale Masa
The foundation of every great tamale — nixtamalized masa harina beaten with lard and chicken stock until the dough…
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Tamales de Pollo con Salsa Verde
The corn husk is the cook's oldest envelope — spread with masa dough whipped with lard until it floats on a bowl o…
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Agua de Tamarindo
The most complex of the aguas frescas — tamarind pods cracked open to reveal their sticky, dark pulp, which is dis…
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Tamarind-Braised Oxtail
Oxtail browned to deep mahogany and slow-braised in a sweet-sour tamarind sauce with scotch bonnet, butter beans, …
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Tamarind-Date Chutney
The dark, sticky sweet-and-sour chutney of the Indian chaat cart — tamarind pulp simmered with dates, jaggery, and…
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Kerala Tamarind Prawn Curry
Kerala-style prawn curry where shrimp simmer in a tangy, deeply spiced tamarind-coconut gravy with curry leaves, m…
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Tandoori Chicken
Bone-in chicken pieces marinated in a brilliantly crimson double-coat of spiced yogurt, where the dairy's lactic a…
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Tandoori Leg of Lamb
A whole bone-in leg scored deep to the bone and packed with two successive spiced yogurt marinades, then roasted a…
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Tandoori Marinade
The vivid red-orange yogurt marinade that goes on everything from chicken to cauliflower before hitting the grill …
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Tapenade
Black olives, capers, anchovies, and olive oil pounded in a mortar or pulsed to a coarse, purple-black paste — bri…
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Taramasalata
Pale pink cured roe (tarama) emulsified with soaked stale bread, lemon, and olive oil into a creamy, salty, intens…
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Tarte au Citron
A buttery pâte sablée shell filled with a silken, intensely sour lemon curd just set enough to slice cleanly — the…
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