Cook Around Anything
Someone at the table can't do dairy, gluten, wine? Tap it. Every recipe re-renders with its best honest substitution — or tells you kindly to cook its sibling instead. Your choices follow you around the site.
To Begin
Starters
The Morning After
Cabin Eggs
with Herb-Infused Cabin Oil & Frank's RedHot Fluid Gel
“The Cabin Fever Cure”
Filet Bites
with Maître d'Hôtel Butter
“The Butler Did It”
Patatas Bravas
with Caramelized-Paste Bravas Sauce & Garlic Aioli
“Them's Fightin' Taters”
Shakshuka with Feta & Zhoug
with a Charred-Pepper Tomato Sauce, Blistered Feta & Fresh Herbs
“The Skillet Sunrise”
Pasta
Cacio e Pepe
Tonnarelli, Pecorino Romano DOP & Toasted Tellicherry Pepper
“The Four-Ingredient Final”
Dan Dan Noodles
with Homemade Chili Oil, Crispy Pork & Ya Cai
“Buried Treasure”
Hand-Cut Tagliatelle
with Roasted Red Pepper & San Marzano Tomato Sauce
“The Ribbon-Cutting Ceremony”
Lasagne alla Bolognese
with Three-Hour Ragù, Béchamel & Fresh Egg Sfoglia
“The Load-Bearing Dish”
Linguine alle Vongole
with Manila Clams, Garlic, Chili & White Wine — in Bianco
“The First One Open”
The Hunt
Braised Lamb Shoulder with Freekeh & Pomegranate
with Baharat, Smoked Freekeh, Garlic Yogurt, Herbs & Toasted Pine Nuts
“The Shoulder & the Smoke”
Butter Chicken
Murgh Makhani — Charred Yogurt-Marinated Thighs in a Silken Tomato-Butter Gravy
“The Peacemaker”
Char Siu
Cantonese barbecue pork, lacquered in honey and maltose
“The Lacquered Edge”
Coq au Vin
with Lardons, Glazed Pearl Onions & Beurre Manié
“The Bird That Waits”
Filet Mignon
with Red Wine Reduction & Herb Oil
“The Overnight Commitment”
Jamaican Jerk Chicken
with Scotch Bonnet, Pimento & Thyme, Grilled Low Over Smoke
“Pimento Smoke”
Lamb Loin Chops
with Garlic Confit Herb Butter, Red Wine Reduction & Warm Arugula Salad
“The Red Thread”
Moroccan Chicken Tagine
with Preserved Lemon, Cracked Green Olives & Saffron
“The Golden Hour”
Osso Buco alla Milanese
with Braised Veal Shanks, White Wine & Soffritto, finished with Raw Gremolata
“The Hollow Bone”
Saffron Risotto alla Milanese with Bone Marrow
with Carnaroli, White Wine, Roasted Marrow & Gremolata
“The Marrow of the Matter”
Seafood Paella (Paella de Marisco)
with Saffron, Ñora Sofrito, Shrimp, Mussels & Squid
“The Crust We Fight Over”
Whole Roasted Branzino with Salsa Verde
with Shaved Fennel, Lemon & a Bunch of Parsley
“The Whole Catch”
Wine-Braised Brisket
with Red Wine, Caramelized Onions & Tomato
“The Day-Two Dividend”
The Sauce Cellar
Amba
Iraqi-Jewish Fermented Green-Mango Sauce with Fenugreek, Turmeric & Mustard
“The Long Way from Baghdad”
Cherry-Port Coulis
a dark-fruit ribbon for the plate
“The Red Thread, Bottled”
Harissa
Toasted Dried Chilies, Garlic & Tabil Spice, Bound in Olive Oil
“The Ember Jar”
Romesco
with Ñora, Roasted Red Pepper, Toasted Almond & Hazelnut, Fried Bread & Sherry Vinegar
“Ember & Almond”
Italian Salsa Verde
Parsley, Capers, Anchovy & a River of Good Olive Oil
“The Fixer”
Toum (Lebanese Garlic Sauce)
with Lemon, Ice Water & a Whole Head of Garlic
“White Fire”
Zhoug (Yemeni Green Hot Sauce)
with Serrano, Cilantro, Garlic, Cardamom & Toasted Cumin
“Green Fire”
From the Oven
The Sweet End
Acai Berry Cheesecake (Raw, Frozen)
with a Toasted-Nut Base, Cashew-Coconut Cream & Amazonian Acai
“Purple Reign”
Alfajores
Cornstarch Shortbread Sandwiched with Dulce de Leche & Rolled in Coconut
“The Passing Plate”
Chocolate Chip Banana Bread
with Two-Toned Torched Meringue
“The Overripe Achiever”
Chocolate Babka
Twisted Enriched Loaf with a Dark-Chocolate, Cocoa & Cinnamon Fill and a Sugar-Syrup Soak
“The Sunday Twist”
Dark Chocolate Mousse
two ingredients, one cloud
“Two Ingredients, Zero Excuses”
Crème Brûlée
Vanilla Bean Custard under a Torched Sugar Shell
“The Tap”
Flan Napolitano
Cream Cheese Custard over Burnt-Sugar Caramel
“Gold Standard”
Mango Sticky Rice
Steamed Glutinous Rice, Warm Salted Coconut & Ripe Mango
“Khao Niaow Ma Muang”
Olive Oil Cake
with Rich Lemon Glaze
“Gather Round”
Panna Cotta
vanilla-scented cream, barely set, with cherry-port coulis
“The Barely-There Wobble”
Tarte Tatin
Caramelized Apples under Puff Pastry, Turned Out Warm
“The Nerve Test”
Tiramisù
with Espresso-Soaked Savoiardi & a Cooked Mascarpone Sabayon
“The Pick-Me-Up”
Pastel de Tres Leches
Egg-Foam Sponge Soaked in Three Milks, with Cinnamon Cream
“The Long Soak”
Vegan NYC-Style Baked Cheesecake
with a Biscoff Crust, Water-Bath Set & Warm-Spiced Blueberry Sauce
“No-Cow New York”