Chelow ba Tahdig
Persian saffron rice — the parboil-and-steam technique that produces rice of extraordinary refinement, each grain …
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FRESH INSPIRATION, EVERY MEAL
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Salsa Macha
Oaxaca's oil-based chile-nut condiment — dried árbol and mulato chiles bloomed in hot oil with toasted pumpkin see…
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Salsa Roja Tatemada
Tomatoes, serrano chilies, garlic, and onion charred directly on a dry comal until blackened in places, then pulse…
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Salsa Roja
Charred Roma tomatoes and dried chilies blended into a smoky, earthy table salsa with a deep roasted backbone and …
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Salsa Verde Cruda
The raw Mexican green salsa — tomatillos, jalapeño, onion, and cilantro blended entirely without heat, yielding a …
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Italian Salsa Verde
A Milanese herb sauce of pounded parsley, anchovy, capers, and garlic loosened with olive oil and red wine vinegar…
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Salsa Verde Italiana
Italy's original green sauce — not blended, not cooked, but hand-chopped into a rough, punchy condiment of parsley…
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Salsa Verde (Tomatillo)
A bright, tangy table sauce from Central Mexico — husked tomatillos and jalapeños blistered under a broiler until …
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Salsa Verde
Bright, tangy tomatillos charred under the broiler with serrano chiles and white onion, then blended raw into a sa…
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Salt and Pepper Shrimp
Cantonese wok-fried whole shell-on shrimp that arrive at the table crackling and fragrant — the shells fried to a …
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Salt and Pepper Squid
Rings and tentacles tossed in spiced potato starch and flash-fried until the coating shatters at first bite — fini…
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Salt-Baked Branzino
A whole branzino buried in a thick egg-white salt crust and baked — the mineral shell seals in steam and moisture,…
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