Elderflower Cordial
A British early-summer ritual — fresh elderflower heads gathered at peak bloom and steeped for 24 hours in a hot l…
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Elote Callejero (Mexican Street Corn)
Corn charred on a comal or grill, then slathered with mayonnaise, rolled in crumbled Cotija cheese, dusted with ch…
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Elote Crema
The tangy, spiced mayo-cream that coats Mexican street corn — crema, mayo, and lime stirred together with chili po…
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Elote
Whole ears of corn blistered directly over an open flame until the kernels caramelize and char in spots, then roll…
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Elotes
Charred whole ears of corn slathered in tangy Mexican crema, rolled in salty Cotija, dusted with chili powder, and…
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Enchiladas Verdes
Corn tortillas, briefly fried and pulled through a bright, tangy tomatillo sauce, encase a filling of shredded chi…
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English Muffin
Nook-and-cranny griddle muffins cooked low and slow on a cast-iron surface until the crust is golden and matte — f…
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English Muffins
Thick, yeast-risen rounds cooked low and slow on a cast-iron griddle until their sides are pale gold and their int…
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Escabeche (Pickled Jalapeños & Vegetables)
The taqueria condiment that makes everything better — jalapeños, carrots, and onion submerged in a hot brine spice…
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Escalivada
Catalonia's great summer dish — eggplant, red peppers, and onion roasted whole over flame or in a scorching oven u…
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Sauce Espagnole
One of the grand mother sauces of French cuisine — a deeply browned roux loosened with veal stock, weighted with c…
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Ethiopian Doro Wat
Chicken drumsticks and hard-boiled eggs braised deep into a caramelized onion and berbere stew — a dish of extraor…
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