Pot Roast with Root Vegetables
A well-marbled chuck roast seared dark and braised low in red wine and stock until it yields to a spoon, surrounde…
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Chocolate Pots de Crème
Individual baked chocolate custards — richer than crème brûlée, darker in the cup, with a wobble that yields to a …
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Pozole Rojo Broth
The deep brick-red broth of Jalisco's pozole rojo — pork shoulder simmered with ancho and guajillo chilies until t…
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Prawn Bisque Base
The foundation of classic bisque — prawn shells roasted until deep orange, then deglazed with cognac and white win…
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Classic Prawn Bisque
A velvety coral-colored soup built from roasted prawn shells flambéed with cognac, simmered with mirepoix and toma…
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Kerala Prawn Curry
The coast of Kerala in a pot — whole prawns tumbled into a vivid, fiery coconut milk gravy built on mustard seeds,…
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Prawn Laksa
A bowl of rice noodles drowned in a broth that is simultaneously fiery, rich, and sour — the coconut cream folding…
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Prawn Saganaki
Plump prawns baked in a bubbling tomato and ouzo sauce, buried under a slab of crumbled feta that softens without …
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Preserved Lemons
Whole lemons packed tight in their own juice with coarse salt and spices, sealed in a jar and left for a month — t…
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Pretzel Rolls
German Laugenbrötchen — dense, mahogany-dark rolls submerged in a baked-soda lye bath that turns the outer starch …
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Bavarian Soft Pretzel
A Bavarian soft pretzel — arm-thick arms of bread, deeply mahogany from its alkaline dip, with a dense satisfying …
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Profiteroles with Chocolate Sauce
Airy choux puffs, hollow at the centre, filled with billowing vanilla chantilly and drowned under a silky warm cho…
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