Brown Chicken Stock (Fond Brun de Volaille)
Roasted chicken bones and caramelized aromatics reduced into a dark, gelatinous fond — the backbone of sauce Espag…
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Brown Veal Stock
Fond brun de veau — the backbone of the classical French kitchen. Veal bones roasted to a deep walnut brown, lacqu…
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Bruschetta al Pomodoro
Toasted bread rubbed with raw garlic, piled with ripe tomatoes macerated with basil and olive oil — the truest tes…
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Brussels Sprouts with Pancetta
Halved Brussels sprouts roasted face-down at high heat until the cut sides caramelize to bronze and the outer leav…
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Buffalo Hot Sauce
The Anchor Bar original deconstructed — Frank's RedHot and cold butter, mounted together over gentle heat into a g…
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Bulgogi Marinade
A lacquer-dark marinade that tenderises thinly sliced beef with the enzymes in Asian pear while soy, sesame, and b…
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Bún Bò Huế Broth
The royal spicy beef and pork broth of Huế — lemongrass-perfumed, stained a deep amber with annatto, and spiked wi…
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Butter Chicken (Murgh Makhani)
Tandoor-charred chicken thighs nestled into a velvety, blush-orange tomato-cream sauce scented with kasuri methi a…
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Butter-Poached Lobster (Beurre Monté)
Lobster tail and claw meat submerged in a shimmering, barely-trembling emulsion of pure butter, held at a temperat…
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Buttermilk Biscuits
Tall, cloud-layered biscuits with a shattering golden crust and a soft, tangy interior — every pull-apart reveals …
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Fluffy Buttermilk Diner Pancakes
The definitive American diner pancake — thick, cloud-soft, with a faint tang from real buttermilk and a caramel-go…
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Butternut Squash Pasta with Brown Butter and Sage
Rigatoni coated in a silky sauce of roasted butternut squash blended with pasta water, tossed with nutty brown but…
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