Salt-Baked Sea Bass
A whole sea bass encased in an egg-white-bound salt crust and baked until the crust sets hard as stone — inside, t…
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A whole sea bass encased in an egg-white-bound salt crust and baked until the crust sets hard as stone — inside, t…
Provençal salt cod pounded or blended with olive oil and warm milk until it becomes a smooth, ivory emulsion — den…
A whole fish sealed inside two kilos of egg-white-bound salt and baked until the crust rings like plaster — cracke…
Veal escalopes blanketed with prosciutto and sage, sautéed in butter until the ham crackles and the white wine pan…
Indonesia's foundational raw chili paste — fresh red chilies, salt, and a splash of vinegar pounded in a mortar in…
A sour, spiced toor dal broth studded with vegetables and built on a tamarind base — simultaneously soup, sauce, a…
Fluffy mashed potato and sweet green peas coarsely folded with a crackling bloom of cumin, coriander seed, ginger,…
A shattering pastry shell that gives way to a warmly spiced interior of cumin-fragrant potato and bright peas — th…
Turmeric-golden skewers of chicken or beef marinated in lemongrass, coriander, and coconut milk, grilled over char…
A sauce of roasted peanuts dissolved into coconut milk with red curry paste and palm sugar — thick enough to coat …
Indonesia's magnificent peanut sauce — not the thin, sweet shortcut, but the real thing: dry-roasted peanuts blend…
One of espagnole's oldest children — a brown sauce built on slowly sweated onions, sharpened with reduced white wi…
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