Curtido
El Salvador's answer to sauerkraut — lightly fermented green cabbage with carrot and oregano, bright with vinegar,…
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Hazelnut Dacquoise
Crisp, cloud-light meringue discs bolstered by toasted hazelnut flour, layered with praline buttercream — crunchy …
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Daifuku Mochi
Pillowy rounds of sweet glutinous rice dough — chewy and yielding like nothing else on earth — stretched thin arou…
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Dal Makhani
Whole black lentils and kidney beans slow-simmered overnight in tomatoes, butter, and cream — the dal that defines…
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Dan Dan Noodle Sauce
The addictive sesame-chili sauce that defines Sichuan street noodles — rich tahini and chili crisp swirled into a …
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Dan Dan Noodles
Thin wheat noodles arrive buried under a thick, sesame-dark sauce that carries the mala numbing heat of Sichuan pe…
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Danish Rye Bread
A dense, dark loaf with a moist, tight crumb and a crackling crust — sourdough-fermented rye studded with seeds, s…
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Scandinavian Dark Rye Bread
A close-crumbed, densely packed rugbrød built from whole rye, cracked rye berries, and sourdough fermentation — ea…
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Dashi Beurre Blanc — Sake-Mirin Butter Sauce
A Franco-Japanese emulsion that begins as a dashi reduction laced with sake and mirin and finishes in a rapid moun…
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Kombu Cold-Steep Dashi
A mineral-clean vegan stock drawn from dried kelp and cold water alone — the purest expression of umami, extracted…
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Niboshi Dashi (Dried Sardine Dashi)
A bold, mineral dashi of niboshi — dried baby anchovies or sardines that have been gutted to remove the bitterness…
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Shiitake Dashi
Amber-clear vegan dashi cold-steeped from dried shiitake — deep, earthy umami with a clean finish that makes kombu…
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