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999 Island Dressing
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No Crumbs Left |
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Arroz Gordo ("Fat Rice")
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The Adventures of Fat Rice |
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Beer-Battered Fish and Chips
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Sous Vide At Home |
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Chesapeake Bay Soft-Shell Crab "Sandwich"
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The French Laundry Cookbook |
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Chicken Burgers with Basil Mayonnaise
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The Grilling Book |
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Classic American Potato Salad Done Right
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The Food Lab |
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Dan Dan Noodles
|
Well Fed Weeknights |
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Egg Salad Sandwich
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Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Extra-Tangy Tartar Sauce
|
The Food Lab |
|
Fish Sticks with Fries and Tartar Sauce
|
Eat What You Love |
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French Potato Salad with Radishes and Cornichons
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The Complete Cooking for Two Cookbook |
|
French Pot Roast with Mustard-Parsley Sauce
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Paleo Perfected |
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Fried Oysters with Herbed Crème Fraîche
|
On Cooking (5th Edition) |
|
Galinha à Africana ("African" Chicken)
|
The Adventures of Fat Rice |
|
Gribiche
|
Sous Vide: Better Home Cooking |
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Heart Tartare Tarts
|
Feeding Hannibal: A Connoisseur's Cookbook |
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Homemade Remoulade
|
Every Last Crumb: Paleo Bread and Beyond |
|
Icefish, Horseradish, Asparagus, Shellfish
|
Alinea |
|
Piquant (Small Brown Sauce)
|
On Cooking (5th Edition) |
|
Poached Chicken Smorgasbord
|
Well Fed Weeknights |
|
Rémoulade
|
Charcuterie |
|
Rémoulade Sauce
|
On Cooking (5th Edition) |
|
Sauce Charcuterie
|
The Professional Chef (8th Edition) |
|
Sauce Gribiche
|
The French Laundry Cookbook |
|
Sauce Gribiche
|
Charcuterie |
|
Sauce Gribiche
|
On Cooking (5th Edition) |
|
Sea Urchin Tartar Sauce
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Smoked Salmon Platter
|
Well Fed Weeknights |
|
Steak Tartare
|
The Zenbelly Cookbook |
|
Veal Shoulder with Salsa Verde
|
Bones: Recipes, History, & Lore |
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Weird Burger
|
Well Fed Weeknights |
|
Weird But Shockingly Delicious
|
Well Fed Weeknights |