• A Blood Orange Gastrique + Save Heritage Pigs

  • Aioli: Not Your Typical Mayo

  • Asparagus, Eggs, and [Cured] Pork

  • Basil Oil

  • BBQ Chicken with Apricot-Bourbon-Habanero BBQ Sauce

  • Brown Rice Bowl with Shichimi Togarashi-Spiced Sesame Chili Oil

  • Buckwheat and Ricotta Hotcakes with Preserved Lemon Salsa

  • Burmese-Style Salads

  • Butter Poached Cod with Ramp-Miso Sauce and Grilled Asparagus

  • Cauliflower Steak with Hazelnut Gremolata & Cauliflower Puree

  • Charred Cauliflower with Chermoula

  • Chicken ♥ with [Italian] Salsa Verde

  • Chipotles en Escabeche

  • Citrus Kosho (Japanese Chile Paste)

  • Colatura Anchovy Sauce – The Ultimate Fish Sauce

  • Compound Butter

  • Divorced Eggs (huevos divorciados)

  • Falafel Waffle

  • Fermented Sriracha

  • Grapefruit Salad with Shrimp and Coconut Rice

  • Greek-Inspired Braised Green Beans & Eggplant-Red Pepper Spread

  • Haitian Pickle (Pikliz)

  • Hanger Steak with [Italian] Salsa Verde

  • Homemade Sambal Used Three Ways

  • Homemade Vadouvan Spice Blend

  • Indian-Spiced Roasted Cauliflower

  • Lentils and Smoky Eggplant with Harissa

  • Miso-Glazed Barramundi with Homemade Rye Noodles

  • Mole Negro Oaxaqueno: A Labor of Love

  • Open-Faced Breakfast Torta

  • Pan-Fried Whole Fish (Pompano) with Sambal Matah

  • Pipián Verde (aka Green Pumpkin Seed Sauce)

  • Ramp Butter & Irish Brown Soda Bread

  • Ramps and Ramp Pesto Pasta

  • Roasted Cauliflower & Romanesco with [“Secret”] Aioli

  • Romesco with Roasted Vegetables

  • Salmon En Papillote with Miso Butter

  • Savory Five-Grain Porridge Bowl

  • Sea Asparagus (Sea Bean) Salt

  • Shawarma-Spiced Cauliflower Steaks with Herb Tahini Sauce

  • Shiso Furikake

  • Sichuan Red Chile Oil

  • Smoked Chiles

  • Smoked Whole Chicken with Middle Eastern Spices

  • Thai Chilli Jam (Nahm Prik Pao)

  • Vegetarian Beans with a Simple Red Mole

  • Whole Fish with Chermoula

  • Yeminite Chicken Soup

    • Share