Prep Time 20 min Cook Time 45 min Total Time 1 hr 5 min Serves 4 Difficulty Intermediate Pho is an extraction dish. Its character derives almost entirely from what …
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Prep Time 10 min Cook Time 20 min Total Time 30 min Serves 2–3 Difficulty Intermediate Duck breast has a reputation for being difficult, but most of that reputation belongs …
Prep Time 15 min Cook Time 35 min Total Time 50 min Serves 4 Difficulty Easy–Intermediate Bisque has always been a study in transformation — raw ingredients cooked down, then …
Prep Time 15 min Cook Time 30 min Total Time 45 min Serves 4 Difficulty Easy There is a particular orange that appears in a bowl of this chowder — …
Prep Time 20 min Cook Time 35 min Total Time 55 min Serves 4 Difficulty Intermediate Duck legs demand a different kind of patience than most proteins. The meat is …
Congee has a reputation for being sick-day food — plain, simple, something you make when you want nothing at all. Roasted mahi mahi congee with Brussels sprouts is the opposite …
Celery root is one of the most underestimated vegetables in a winter market. Raw, it is dense and slightly peppery with a clean, vegetal sharpness. Simmered in broth and finished …
A galette is one of those things that sounds more difficult than it is, and pan-searing sardines is one of those things that sounds more intimidating than it is. Put …
Bacon and fennel have an old alliance — the fat of the meat pulling the anise sweetness of the bulb into something rounded and savory, each ingredient moderating the other’s …
Romesco begins as a rough paste — charred red peppers, roasted tomatoes, toasted almonds, smoked paprika, a handful of stale bread — and it arrives at the table looking almost …