Drinking Shrub
A colonial-era fruit vinegar syrup — seasonal berries macerated in sugar until their juices run free, then aged wi…
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Duck à l'Orange
The grand bourgeois roast — a whole duck rendered to crackling, lacquered skin, served beneath a sauce bigarade bu…
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Duck Confit
Duck legs cured overnight in coarse salt, herbs, and juniper, then submerged in their own rendered fat and cooked …
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Dukkah
A coarsely ground Egyptian blend of toasted hazelnuts, sesame, coriander, and cumin — fragrant, crunchy, and compl…
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Chocolate Éclairs
The most demanding of the French pastry classics — a hollow shell of pâte à choux that must be absolutely dry and …
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Egg Drop Soup
Silky egg ribbons bloom through a ginger-scented golden broth thickened just enough to carry them — a bowl that co…
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Eggplant Parmigiana
The Neapolitan Sunday ritual: fat rounds of fried eggplant layered with a slow tomato sauce, torn basil, and fior …
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Eggs Benedict Casserole
All the components of Eggs Benedict — toasted English muffin, Canadian bacon, egg — layered in a baking dish and b…
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Eggs Benedict
The Sunday-brunch apex — softly poached eggs draped over crisped Canadian bacon and toasted English muffin halves,…
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Eggs en Cocotte
Eggs baked inside individual ramekins nestled in cream and herbs — each white just set, yolk still trembling and l…
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Egusi Stew
Ground melon seeds fried in a rich red palm oil base with Scotch bonnet pepper and crayfish, then simmered until t…
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Egyptian Koshari
Cairo's beloved street food: a dramatic assembly of rice, brown lentils, and short macaroni crowned with crackling…
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