New Orleans Beignets
Pillowy squares of yeasted fried dough that puff and hollow in hot oil, their thin crust shatteringly fragile unde…
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Berbere-Braised Lamb Shoulder
Bone-in lamb shoulder painted in berbere's fiery, deeply aromatic spice blend, seared in niter kibbeh until ruddy-…
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Berbere Spice Blend
Ethiopia's signature spice blend is built on dried chiles and fenugreek — the chile providing a warm, building hea…
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Berbere
The cornerstone spice paste of Ethiopian cooking — dried chilies, warm spices, and sharp aromatics toasted and gro…
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Beurre Blanc
The Loire's great white butter sauce — a tart reduction of wine, vinegar and shallot whisked drop by drop with col…
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Beurre Noisette
Butter cooked past melting, past foaming, to the exact moment its milk solids turn from white to a deep hazelnut b…
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Beurre Rouge
Beurre blanc's bold, wine-dark sister — shallots dissolved into a near-dry reduction of red wine and vinegar, then…
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Bibimbap Gochujang Sauce
A vivid red, fiery-sweet sauce built on the backbone of fermented gochujang — addictive and assertive, with garlic…
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Birria de Res
Beef braised in a complex chili consommé until yielding and shreddable — the Jalisco braise that became a taco tre…
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Birria Tacos (Tacos de Birria)
Beef short ribs braised low and slow in a smoke-dark consommé of guajillo, ancho, and árbol chiles — the broth so …
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Birria de Res (Jalisco Beef Birria)
Beef braised in a deep, brick-red broth of toasted guajillo and ancho chilies, charred tomato, and aromatic spices…
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Lamb Biryani
Fragrant aged basmati layered with spice-braised lamb and sealed under a tight dough crust — the dum method traps …
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