Provençal Tian
Rounds of zucchini, ripe tomato, and waxy potato arranged in overlapping spirals in an olive-oil-slicked earthenwa…
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Pulled Pork Shoulder
A pork shoulder rubbed with spices, smoked low and slow for hours until the bark is mahogany and the interior pull…
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Puls
The porridge that fed an empire — cracked emmer wheat coaxed in salted water until it surrenders into a thick, nut…
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German Pumpernickel
Dense, midnight-dark, and profoundly complex — this Westphalian rye brick steams for sixteen hours until every gra…
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Pumpkin Pie
A silky, trembling custard of pumpkin and warm spice set in a buttery, shatteringly crisp crust — the pie that mak…
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Quick Shio-Koji Tsukemono
Crisp, lightly salted Japanese quick pickles cured with shio-koji — the enzymes in the rice koji tenderize and sea…
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Quinoa Tabbouleh
A gluten-free riff on the Levantine herb salad — cooked quinoa standing in for bulgur, but the spirit kept luminou…
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Shoyu Tare — Soy-Based Ramen Seasoning Concentrate
A dark, glossy concentrate of soy sauce, mirin, sake, and aromatics that is reduced to a syrupy, trembling intensi…
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Ras el Hanout
Morocco's "top of the shop" spice blend — a sweeping mix of up to 30 warm spices toasted and ground together, from…
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Rasam
An intensely sour, peppery tamarind-tomato broth that clears sinuses and warms the chest — so thin it is drunk str…
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Ravigote
A cold French brasserie sauce — a sharp vinaigrette base loaded with capers, cornichons, shallots, and a tangle of…
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New Orleans Red Beans and Rice
Creamy red kidney beans slow-simmered with Andouille sausage, the holy trinity, and a tangle of Creole seasonings …
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