One-Pot Cherry Tomato and Basil Spaghetti
Dry spaghetti, halved cherry tomatoes, sliced garlic and onion all start together in a wide pan of cold water, and…
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Onigiri
Hand-pressed Japanese rice balls — seasoned short-grain rice shaped into triangles around a savory filling and wra…
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Gâteau Opéra
Six alternating layers of coffee-soaked joconde almond sponge, espresso buttercream, and bittersweet chocolate gan…
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Oysters with Mignonette Granita
French raw oysters served on crushed ice with a mignonette granita — shallot and sherry vinegar frozen into sharp,…
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Oysters Rockefeller
Plump raw oysters baked on their half-shell under a blanket of creamed spinach, Pernod, and golden breadcrumbs — t…
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Pad See Ew
Wide flat rice noodles stir-fried at ferocious wok heat with egg, Chinese broccoli, and sweet soy sauce until ligh…
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Pad Thai Sauce
The amber-dark sauce that defines pad thai — a careful balance of sour tamarind, sweet palm sugar, and funky fish …
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Paella Sofrito
The dark, jammy foundation of every great paella — tomatoes and peppers cooked down to a concentrated, saffron-kis…
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Pain au Lait
French milk bread rolls so impossibly pillowy that pulling one apart from the tray releases a cloud of buttery ste…
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Pain de Campagne
A classic French country loaf with a burnished flour-dusted crust that shatters at the first cut — mild tang from …
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Pain Perdu
Day-old brioche slices soaked in a vanilla-custard egg batter and cooked in foaming butter until the exterior form…
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Pajeon (Scallion Pancake)
A thin, crispy-edged savory pancake loaded with whole scallions — golden underneath, tender within, served with a …
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