Pad Thai: The Four-Flavor Balance That Defines Bangkok
The real Bangkok pad thai with tamarind, palm sugar, and fish sauce in four-flavor balance. Built in a wok in under 10 minutes, one or two portions at a time.
Spaghetti alla Puttanesca: The Pantry Pasta of Naples
Naples’ famous improvised pasta with anchovies, capers, olives, and chili. Built from pantry staples in 25 minutes, with the deep umami punch that defines southern Italian cooking.
Iced Hojicha Latte with Vanilla Cream
The first sip is not what you expect. You have been drinking matcha lattes for years, green and grassy and…
Japanese Tamago Sando: The Konbini Egg Salad Sandwich
In the summer of 2017, Anthony Bourdain made a video for his show Parts Unknown in which he stood outside…
Peruvian Lomo Saltado: The Chifa Stir-Fry of Lima
There is something almost defiant about the first time you see a plate of lomo saltado. The beef is there,…
Basque Burnt Cheesecake with Pistachio: San Sebastián Reimagined
Pull it out of the oven after forty-five minutes and you will think you have ruined it. The top is…