Chocolate Lava Cake
A paradox in a ramekin — a cake with a fully set chocolate shell that conceals a dark, flowing center of pure molt…
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Chocolate Mousse
The classic mousse au chocolat — bittersweet chocolate enriched with egg yolks, then lifted by a glossy meringue a…
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Choron
Béarnaise tomatée — the classic béarnaise tinted blush-pink and rounded with a spoonful of concentrated cooked tom…
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Choucroute Garnie
Alsatian braised sauerkraut — rinsed to tame its sharpness, then slow-cooked in Riesling with juniper and bay unti…
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Churros con Chocolate
Crisp, ridged ropes of fried choux dough — golden and shattering at the ridges, yielding within — dusted in cinnam…
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Spanish Churros
Crisp-ridged, grease-free fried dough piped star-shaped and rolled in cinnamon sugar — the breakfast of Madrid, be…
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Ciabatta
The slipper loaf — a wet, slack dough fermented with a poolish and folded rather than kneaded, baked into a bliste…
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Cider-Braised Pork Shoulder with Apples
Pork shoulder browned hard and braised low in dry cider with onions, carrots, and thyme until it slumps apart at a…
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Cioppino
San Francisco's magnificent fish stew — Dungeness crab, clams, mussels, shrimp, and firm fish simmered in a spiced…
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Cherry Clafoutis
A loose, eggy batter poured over whole black cherries and baked until it puffs like a soufflé and settles to somet…
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New England Clam Chowder Base
A thick, ivory chowder built on salt pork, clam liquor, and floury potatoes, finished with enough cream to turn th…
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Clams Casino
Rhode Island's proudest bar snack: littleneck clams half-shelled and loaded with a smoky mix of bacon, sweet peppe…
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