Leche de Tigre
The potent citrus-curing liquid left at the bottom of a ceviche bowl — a blend of lime juice, fish stock, ají amar…
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Lemon Butter Sauce (Beurre Blanc au Citron)
A shallot-and-lemon reduction finished with a cascade of cold butter: trembling, pale gold, and impossibly light f…
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Mango Lassi
The chilled Punjabi yogurt drink made with ripe Alphonso mango — thick, sweet, and faintly tart, with the dairy's …
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Maple Bourbon Glaze
Dark amber maple syrup and straight bourbon reduce together into a lacquer of extraordinary depth — the alcohol st…
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Masala Chai
The roadside kettle distilled to its essentials — black tea and milk simmered hard with hand-crushed cardamom, gin…
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Ceremonial Matcha
The heart of the Japanese tea ceremony — ceremonial-grade matcha sifted fine, whisked with a bamboo chasen in just…
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Matcha Latte
Ceremonial-grade matcha whisked with a small measure of hot (not boiling) water into a smooth, foam-flecked concen…
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Mayonnaise
The mother of cold sauces — a single egg yolk coaxed into accepting its own weight many times over in oil, beaten …
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Esquites (Mexican Street Corn Salad)
Charred corn kernels tossed warm with crema, lime, cotija, and chile powder — all the drama of elote in a cup, the…
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Miso-Butter Salmon with Roasted Green Beans
Salmon fillets painted with a salty-sweet miso butter roast on the same pan as blistered green beans, and the butt…
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Nasu Dengaku
Halved Japanese eggplant lacquered in a sweet-savory white miso glaze, broiled until the surface caramelizes to de…
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Miso Tare
A concentrated seasoning paste of white and red miso, mirin, and sake simmered together and enriched with sesame —…
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