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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Cacio e Pepe
Three ingredients — pasta, Pecorino, black pepper — governed by a principle so precise it reads more like physics …
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Calamari Fritti
Crisp, airy fried squid rings and tentacles dusted in seasoned semolina and dropped in hot oil until shattering go…
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Camarones al Mojo de Ajo
Jumbo shrimp blistered in an obscene quantity of slowly toasted garlic, butter, lime, and a touch of guajillo — th…
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Dry-Method Caramel Sauce
Sugar caramelised in a dry pan to deep amber — pushed past the point where sweetness fades into something nutty an…
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Pasta Carbonara
Rome's greatest sleight of hand — guanciale crisped in its own fat, egg yolks and Pecorino Romano tempered off the…
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Carottes Vichy (Glazed Carrots)
Carrots simmered in Vichy water, butter, and a whisper of sugar until tender and lacquered — a humble side that sh…
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Ceviche Clásico
Peru's national dish in its purest form: raw sea bass cut into even cubes and immersed in a fierce tide of fresh l…
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Char Siu Glaze
A thick, lacquering glaze of hoisin, honey, fermented red bean curd, and five spice that caramelizes over pork in …
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Chard with Currants and Pine Nuts
Wilted rainbow chard braised with golden raisins and pine nuts in olive oil — the sweet-and-savory Sicilian agrodo…
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