Crêpes Suzette
The grand finale of the old French dining room — gossamer-thin crêpes folded into quarters and bathed in a glossy …
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Slow-Rendered Crispy Duck Legs
Duck legs cured overnight with thyme and salt, then rendered low and slow until the fat is completely liquid benea…
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Crispy Pork Belly
Cantonese siu yuk at its finest — the skin shatters into a thousand lacquered shards, the fat beneath has rendered…
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Crispy Fried Shallots
The essential Southeast Asian topping — translucent shallot rings slowly fried in oil from cold until they transfo…
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Crispy Tofu Lettuce Cups
Crumbled tofu fried until browned and crackly, tossed with minced shiitake, crunchy water chestnuts, and a sticky …
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Crispy Tofu Peanut Noodles
Chewy wheat noodles slicked in a glossy, gingery peanut-lime sauce, piled with shatter-edged cubes of golden tofu …
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Butter Croissants
Laminated dough layered with European-style butter through dozens of turns — the result is a crescent of shatterin…
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Croque-Monsieur
The Parisian café sandwich elevated by proper béchamel — buttery bread, good ham, nutmeg-scented white sauce, and …
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Crumpets
Batter-poured rounds cooked in rings on a griddle until a lacework of holes forms on top, leaving a moist, spongy …
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Cuban Black Beans (Frijoles Negros)
A sofrito of onion, green pepper, and garlic cooked down to a rich, sweet base carries black beans through a long …
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Cucumber Raita
India's great cooling counterpoint — cold thick yogurt folded with grated cucumber, bloomed cumin, fresh mint, and…
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Curried Carrot & Red Lentil Soup
Sweet carrots and red lentils collapse into a velvety, sunset-orange purée warmed with ginger and curry spice, the…
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