Dashi Stock
The foundational umami broth of Japanese cuisine — kombu steeped in cold water and brought to the brink of a simme…
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Dashi (Kombu and Katsuobushi)
Japan's foundational stock: kombu cold-steeped in water overnight then slowly warmed to just below a boil, finishe…
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Dashimaki Tamago
A Japanese rolled omelette scented with dashi, sweet with mirin, and built one thin golden layer at a time on a re…
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Date Tamarind Chutney
The sweet-sour soul of chaat — a thick, deeply colored Indian chutney of medjool dates, sour tamarind, and raw jag…
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Demi-Glace
Espagnole's regal descendant: equal parts mother sauce and brown stock, reduced by half over a long, patient simme…
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Classic Deviled Eggs
Hard-boiled eggs halved, yolks beaten with mayonnaise, Dijon, and a touch of vinegar into a tangy, creamy filling …
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Dijon Mustard
Yellow and brown mustard seeds cracked in vinegar and white wine, blended into a pale, pungent emulsion whose clea…
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Doenjang Jjigae
Korea's essential soybean-paste stew — doenjang simmered with zucchini, tofu, and mushrooms in a kelp-anchovy brot…
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Dolmades (Stuffed Grape Leaves)
Tender grape leaves rolled around herb-flecked rice with fresh dill and mint, packed tight in a pot and steamed in…
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Dorayaki
Two copper-brown, honey-perfumed pancakes sandwiching a thick, yielding layer of anko — sweetened red azuki bean p…
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Dosa Batter
Overnight-fermented rice and urad dal batter that transforms a hot cast-iron griddle into a theatre — when ladled …
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Raspberry Drinking Shrub
A cold-process raspberry and apple cider vinegar shrub aged in the refrigerator for three days — tart enough to ma…
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