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Recipes
Hokkaido Milk Bread Doughnuts with Duck Fat Caramel Filling
Emily Ackerman of The Hope Farm shares this recipe for decadent, rich, and fluffy hokkaido milk bread doughnuts with duck fat caramel filling.
Recipes
Roasted Oysters with Tuna Chorizo, Calabrian Chile Butter, and Manchego
These roasted oysters with tuna chorizo, Calabrian chile butter and Manchego cheese are a stunning presentation of the sea's bounty.
Recipes
Oysters on the Half Shell with Honeycrisp Ginger Mignonette
Positioned at the height of oyster season, serve up to two hundred oysters with this fall-inspired honeycrisp ginger mignonette.
Cookbook Club
Crispy Miso Lime Tofu
In Caroline Chambers' latest cookbook she shares this recipe for a crispy miso lime tofu served in butter lettuce leaves with a tangy sauce.
Recipes
Chili Blue Catfish
Traditionally on Chinese New Year, a whole fish on the table symbolizes abundance, and leaving the fish intact from the head to the tail represents a good year from beginning to end. For the home cook, though, a whole fish may be a bit intimidating, so Andrew [...]
Cookbook Club
Spicy Vegetarian Pho
recipe yields Serves 4 Ingredients 1 batch Vietnamese vegetarian stock (recipe follows) Coarse kosher salt to taste 1 ounce dried white tree or wood ear mushrooms 8 fresh shiitake mushrooms, stems discarded, roughly chopped 2 bunches (4 ounces) fresh oyster mushrooms, tough stems discarded, roughly chopped 12 [...]
Recipes
Fermented Black Bean Braised Tofu
At MoPho, Chef Gulotta creates traditional Vietnamese dishes with a modern, New Orleans riff with dishes like sloppy roast duck po’boys, pork belly and crispy shallot pho, or fermented black bean braised tofu, gumbo style, with roasted okra.
Recipes
Charred Spicy Cabbage Salad
Set a large cast iron pan over high heat. In a large mixing bowl, toss cabbage slices in oil. Once pan is blistering hot, add just enough cabbage to cover the bottom in an even layer. (Work in small batches to prevent pan from cooling and allowing [...]