Whole Roasted Cauliflower
A whole head braised tender in salted, lemony water, then bronzed in the oven under a coat of olive oil until the …
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Roasted Root Vegetables
Parsnips, carrots, and beetroot — peeled and cut to size, tossed in a generous coat of oil, and roasted at high he…
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Roasted Tomato & Garlic Soup
Tomatoes, onion, and a whole head of garlic roasted until blistered and caramel-edged, then blended into a thick, …
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Roasted Vegetable Stock
Onion, carrot, celery, leek, fennel, and mushroom skins roasted to deep golden-brown and then simmered with herbs …
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Romesco Sauce
The great Catalan sauce — a smoky, brick-red emulsion of charred peppers, toasted almonds, and sun-dried tomato, t…
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Romesco
The brick-red sauce of Catalonia — sweet roasted red peppers and rehydrated ñora chiles pounded with charred tomat…
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Rose Lassi
A cooling North Indian yogurt drink perfumed with rose water and green cardamom, tinted a blush pink by a spoonful…
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Rouille
Provence's vivid rust-red saffron-and-garlic aioli — the essential companion to bouillabaisse, smeared thickly on …
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Rum Baba
Tiny enriched yeast cakes soaked in warm rum syrup until fully saturated and dripping — Italian in origin, Parisia…
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Scandinavian Rye Bread
A dense, dark, tangy loaf of rye flour, whole grains, and seeds, long-fermented with a sourdough rye starter into …
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Saag Aloo
Waxy potatoes tumbling in a vivid, spice-bloomed spinach sauce — mustard seeds pop, cumin follows, and the potatoe…
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Saag Paneer
Blanched spinach blended into a velvet-dark puree, simmered with ginger, garlic, and a bloom of whole spices until…
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