|
Avocado, Quinoa, and Fava Bean Salad
|
Plenty |
|
Baechu Kimchi
|
Fiery Ferments |
|
Carrot and Mung Bean Salad
|
Plenty More |
|
Collard Greens
|
On Cooking (5th Edition) |
|
Coppiette di Norcia
|
Jerky |
|
Fried Cauliflower with Mint and Tamarind Dipping Sauce
|
Plenty More |
|
Fried Pickles
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Ganba
|
Jerky |
|
Green Pancakes with Lime Butter
|
Plenty |
|
Halloween Soufflés
|
Plenty |
|
Hot Cinnamon Quince Ferment
|
Fiery Ferments |
|
Kale and Cheese Pikelets
|
Plenty More |
|
Lemon and Goat Cheese Ravioli
|
Plenty |
|
Lemongrass Beef
|
Jerky |
|
Lentils, Radicchio, and Walnuts with Manuka Honey
|
Plenty More |
|
Miso Vegetables and Rice with Black Sesame Dressing
|
Plenty More |
|
Mushrooms, Garlic, and Shallots with Lemon Ricotta
|
Plenty More |
|
Rack of Spring Lamb with Mint Pesto
|
On Cooking (5th Edition) |
|
Raw Beet and Herb Salad
|
Plenty More |
|
Saffron Tagliatelle with Spiced Butter
|
Plenty |
|
Seasonal Tempura
|
Plenty |
|
Smoky Polenta Fries
|
Plenty More |
|
Spicy Calamari Salad
|
On Cooking (5th Edition) |
|
Sweet Winter Slaw
|
Plenty |
|
The Bitter Pig
|
Jerky |
|
The Ultimate Winter Couscous
|
Plenty |
|
Watercress Salad with Quail Eggs, Ricotta, and Seeds
|
Plenty More |