Lobster Thermidor
The grand-dame of belle-époque cookery — sweet poached lobster folded back into a mustard-and-cognac cream sauce, …
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Loukoumades
Greece's ancient honey-dipped fritters — yeasted dough dropped by the spoonful into hot oil where they puff into i…
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Maafe (West African Peanut Stew)
A Malian and Senegalese stew where peanut butter melts into a tomato and broth base, enveloping braised lamb and s…
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Baked Mac and Cheese
Macaroni suspended in a molten, sharp cheddar béchamel, crowned with a golden breadcrumb crust that shatters into …
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French Macaron Shells (Italian Meringue Method)
Two almond-flour wafers joined by a pillow of buttercream — their surfaces smooth as polished porcelain, their fee…
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Macarons Parisiens
Delicate almond meringue shells sandwiched around a silky ganache or buttercream — notoriously fussy to make, dema…
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French Macarons
Gossamer almond shells that shatter at the tooth then melt into a chewy, jammy core — the product of aged egg whit…
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Classic Madeleines
Shell-shaped, honey-golden sponge cakes with a distinctive hump — a fleeting warmth of browned butter and lemon ze…
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Mafé (West African Groundnut Stew)
A stew built on a foundation of natural peanut butter — not the sweetened, industrial kind, but the raw, oily, sli…
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Maître d'Hôtel Butter
The simplest and most elegant of compound butters — soft unsalted butter beaten with flat-leaf parsley, lemon zest…
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Manakeesh
Lebanon's beloved morning flatbread — pillowy yeasted dough flattened into rounds and painted with a paste of za'a…
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Mango Chutney
Diced mango cooked down with vinegar, sugar, ginger, and chili into a thick, jammy preserve — sweet-sharp-spiced a…
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