Tartare of Venison
Lemon geranium, Pickled Tulip Bulb, Red Cabbage, Pickled Amsterdam Onions, Black Pudding, Lovage
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.