|
63.5C Eggs
|
103 |
|
Absinthe-Braised Fennel with Grapefruit, Green Olives, and Pickled Fennel Stems
|
267 |
|
Acorn Squash with Pumpkin Seed Salsa, Chocolate, and Queso Fresco
|
230 |
|
Aioli
|
149 |
|
Applesauce
|
277 |
|
Bacon-Wrapped Monkfish with Cabbage and Potato Purée
|
49 |
|
Baked Eggs in Jars
|
106 |
|
Basic Brine
|
31 |
|
Beef Stock
|
191 |
|
Beef Tongue with Gribiche
|
161 |
|
Beets, Pistachios, Tarragon, and Ricotta Salata
|
226 |
|
Boneless Leg of Lamb with Classic Italian Salsa Verde
|
171 |
|
Braised Shiitake Mushrooms with Fennel and Soy Sauce
|
249 |
|
Bread-and-Butter Pickles
|
208 |
|
Brined Chicken Wings
|
74 |
|
Brussels Sprouts with Bacon, Lemon, and Parsley
|
222 |
|
Butter-Braised Radishes with Za'atar
|
270 |
|
Butternut Squash Purée
|
96 |
|
Cabbage with Walnuts and Parmesan
|
233 |
|
Cara Cara Orange Marmalade
|
211 |
|
Caramelized Carrots (To Be Used a Hundred Ways)
|
242 |
|
Caramelized Milk-Poached Parsnips
|
255 |
|
Cauliflower with Capers, Anchovies, and Golden Raisins
|
260 |
|
Celery Root Purée
|
207 |
|
Celery Three Ways with Almonds and Parmesan
|
274 |
|
Charred Octopus with Orange, Cured Olives, Frisée, and Mint Vinaigrette
|
67 |
|
Chicken Thighs with Romesco Yogurt Sauce, Shaved Manchego, and Charred Onion
|
79 |
|
Chicken Wings with Celery Salad
|
73 |
|
Chimichurri
|
123 |
|
Classic Cheeseburger
|
128 |
|
Coddled Mayo
|
194 |
|
Cod with Pimentón Broth and Parsley Gremolata
|
25 |
|
Cornbread
|
78 |
|
Corned Beef
|
137 |
|
Cornish Hens Portuguese-Style
|
92 |
|
Cranberry Relish
|
96 |
|
Crème Fraîche
|
195 |
|
Crisped Corned Beef Hash with Eggs
|
138 |
|
Dashi
|
193 |
|
Dashi-Braised Turnips Finished in Butter and Soy
|
218 |
|
Double-Cut Pork Chop with Roasted Apples and Vidalias
|
153 |
|
Duck Breast and Warm Mushroom Salad
|
97 |
|
Duck Confit with Citrus, Frisée, and Celery Root Purée
|
100 |
|
Earl Grey-Lemon Poached Plums
|
278 |
|
Edamame Purée
|
238 |
|
Eggplant with Mirin, Ginger, and Soy
|
225 |
|
Egg Salad
|
109 |
|
Fennel Slaw
|
53 |
|
Flank Steak Stuffed with Spinach, Ricotta, and Red Bell Peppers
|
139 |
|
Flounder with Corn, Tomato, and Basil
|
46 |
|
Garlic Butter Shrimp on Toast
|
60 |
|
Garlic-Thyme Grilled Asparagus
|
241 |
|
Garlic Vinaigrette
|
179 |
|
Gribiche
|
163 |
|
Guinea Hen Pibil Tacos
|
89 |
|
Halibut with Carrot-Ginger Sauce and Hazelnut-Carrot Salad
|
42 |
|
Ham Stock
|
192 |
|
Herby New Potatoes
|
246 |
|
Hot Wing Sauce
|
74 |
|
Korean Short Ribs with Shiitake Mushrooms, Wilted Bok Choy, and Toasted Peanuts
|
131 |
|
Lamb Loin with Fava Beans, Cherry Tomatoes, and Garlic Vinaigrette
|
177 |
|
Lamb Rack with Mint Sauce
|
180 |
|
Lamb Shanks with Currants, Cinnamon, and Dates
|
174 |
|
Leeks Barigoule with Prosciutto and Shaved Parmesan
|
217 |
|
Lemon-Butter Grilled Artichokes
|
234 |
|
Lobster Rolls
|
54 |
|
London Broil au Jus
|
117 |
|
Long-Cook Broccoli with Chile and Parmesan
|
256 |
|
Long-Cook Cipollini Onions with Thyme
|
259 |
|
Long-Cook Salsa
|
200 |
|
Mango Butter
|
281 |
|
Miso Creamed Corn
|
250 |
|
Mushy Peas with Shallots and Mint
|
229 |
|
Nashville Hot Chicken
|
87 |
|
Onion Soubise
|
269 |
|
Parsley Gremolata
|
26 |
|
Pâté de Campagne
|
150 |
|
Perfect Steaks with Chimichurri
|
120 |
|
Pickled Fennel Stems
|
268 |
|
Pickled Oysters with Aguachile, Avocado, and Citrus
|
29 |
|
Pickled Red Onions
|
91 |
|
Poached Egg, Bacon, Cheddar, and Greens Sandwich
|
112 |
|
Pollo Criollo (Cuban Mojo Chicken)
|
83 |
|
Porchetta on Ciabatta
|
146 |
|
Pork Belly with Herb Citrus Salad
|
159 |
|
Pork Loin with Coriander, Orange, Ground Guajillo, and a Cucumber Salad
|
156 |
|
Pork Ribs with Guajillo BBQ Sauce
|
142 |
|
Potato Purée
|
252 |
|
Pressed Crisp Chicken Thighs with Red Curry, Coconut, Thai Basil, and Avocado
|
84 |
|
Quails with Chorizo and Cornbread Stuffing
|
77 |
|
Rabbit Stew with Mustard, Thyme, Watercress, and Shaved Button Mushrooms
|
182 |
|
Ranch Dressing
|
74 |
|
Roasted Chicken Stock
|
188 |
|
Ropa Vieja (Cuban Braised Chuck Roast with Plantains)
|
127 |
|
Salmon with Dill, Shallot, Lemon, and Vermouth
|
30 |
|
Salsa Verde
|
173 |
|
Sardines Escabèche
|
39 |
|
Scratch Yogurt
|
197 |
|
Seared Sweet Potatoes with Ginger, Hazelnuts, and Feta
|
245 |
|
Seared Tri-Tip with Salsa Verde
|
134 |
|
Shrimp Stock
|
190 |
|
Small-Batch Tomato Sauce
|
199 |
|
Snails with Garlic Butter and Parsley
|
65 |
|
Sole with Capers, Lemon, and Garlicky Bread Crumbs
|
45 |
|
Southern Chow-Chow
|
214 |
|
Spiced Red Wine-Poached Pears
|
273 |
|
Squid Stuffed with Chickpeas, Swiss Chard, and Garlic
|
57 |
|
Stewed Plantains
|
213 |
|
Stewed Tomatoes
|
221 |
|
Sunchoke Soup with Almonds and Olives
|
264 |
|
Swiss Chard Stems on Burrata Toast
|
263 |
|
Swordfish with Coconut Green Curry Sauce
|
33 |
|
Trout with Brown Butter Vinaigrette and Fennel Slaw
|
51 |
|
Tuna Ventresca with Italian Salad
|
34 |
|
Tuna with Ratatouille Salsa
|
37 |
|
Turkey Breast Tartine with Cranberry Relish, Tarragon, Butternut Squash, and Frisée
|
95 |
|
Vegetable Stock
|
187 |
|
Vitello Tonnato
|
164 |
|
White Asparagus with Poached Egg and Onion Soubise
|
237 |
|
Za'atar
|
271 |