Al Pastor
Thin-sliced pork shoulder marinated in a paste of dried chilies, achiote, and pineapple — sweet, smoky, tangy, and…
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Sauce Allemande
A velouté enriched with a liaison of egg yolk and cream, then brightened with a squeeze of lemon. The finish is th…
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Aloo Gobi
The homey Punjabi dry-sautéed curry of potato and cauliflower — both vegetables coated in turmeric and cumin and c…
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Pasta all'Amatriciana
The sauce of Amatrice — guanciale rendered until amber and crackling in its own fat, deglazed with white wine, San…
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Cast-Iron Skillet Cornbread
A crackling-bottomed, golden-domed Southern skillet cornbread — lacy and crisp where the batter hit the smoking ir…
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Anchovy Butter
Room-temperature butter beaten with salt-packed anchovies, lemon zest, and parsley into a savory compound butter —…
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Anticuchos de Corazón
Lima's iconic street-grilled beef heart skewers — heart slices marinated overnight in ají panca, cumin, and vinega…
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Raw Apple Cider Vinegar
A two-stage biological transformation: first, wild yeast converts apple sugars to hard cider; then acetobacter bac…
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Classic Double-Crust American Apple Pie
The American standard — a shattering, lard-and-butter crust enclosing a cinnamon-brown sugar filling of thinly sli…
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Apple Strudel
Viennese apfelstrudel — a tissue-thin dough stretched over a flour-dusted tablecloth until you can read a newspape…
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Apple Tarte Tatin
Apples caramelized to amber in butter and sugar, then blanketed under a crisp pastry lid and inverted — the upside…
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Arancini al Ragù
Golden, fist-sized spheres of saffron-tinted rice encasing a molten core of slow-cooked meat ragù and stretchy moz…
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