Mujaddara
Lentils and rice cooked together then crowned with a cascade of deeply caramelized onions — humble, ancient, and u…
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Mushroom Barley Risotto
Pearl barley stirred slowly in hot stock until each grain is plump and chewy in a creamy, cheese-rich sauce, then …
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Mushroom Bourguignon
A braise of wild and cultivated mushrooms surrendered to Burgundy wine until the broth is thick, deeply violet, an…
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Mushroom Dashi
A vegan dashi of dried shiitake and kombu, cold-steeped overnight to coax out the fullest glutamate-guanylate syne…
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Risotto ai Funghi
Carnaroli rice toasted in butter and white wine, built into a creamy risotto with porcini stock and fresh mushroom…
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Mushroom Stock
A vegan umami stock built from dried mushrooms, aromatics, and kombu — dark amber and deeply savory, with a clean,…
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Mushroom Stroganoff
A vegetarian riff on the Russian classic — wild mushrooms sautéed hard in butter until their edges char and their …
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Naan
The tandoor classic, coaxed onto a home stovetop — a yogurt-and-yeast dough slapped thin, blistered black-and-gold…
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Nam Jim Seafood Sauce
Thailand's electrifying raw dipping sauce for grilled seafood — pounded garlic, fresh chili, and coriander root le…
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Nam Prik Pao
Thai roasted chili paste — each ingredient char-roasted individually before being ground together into a dark, smo…
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Nashville Hot Sauce
The incendiary cayenne-and-lard basting sauce that is brushed over freshly fried chicken at Prince's Hot Chicken a…
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Nasi Goreng Paste
A dark, intensely savoury paste of charred shallots, garlic, and fermented shrimp paste ground into a fragrant bla…
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