Vietnamese Crab & Asparagus SoupIngredients (Serves 1–2): ½ cup fresh crab meat (or canned lump crab, drained) 1 egg, lightly beaten ¼ cup white asparagus (canned or fresh),...
Ethiopian Lentil & Berbere Stew (Misir Wot)Ingredients: 2 tbsp niter kibbeh (or clarified butter) 1 large red onion, finely chopped 4 garlic cloves, minced 1 tbsp fresh ginger, grated 2...
Wild Mushroom & Truffle Cream GnocchiIngredients: 1 lb potato gnocchi (fresh or store-bought) 2 tbsp unsalted butter 1 tbsp olive oil 3 cloves garlic, minced 1 small shallot, finely...
Royal Lamb & Fig Hotpot with Ale GravyIngredients: Main Layers: 2 lbs boneless lamb shoulder, cut into chunks 2 tbsp flour (for dusting) 2 tbsp olive oil 2 large yellow onions,...
Duck Breast with Oaxacan Black Mole and Fried PlantainsIngredients For the Duck: 2 duck breasts, skin on Salt and black pepper 1 tsp smoked paprika 1 tsp ground coriander For the Mole...
Creole-Inspired Lobster & Corn Boil with Smoked Paprika ButterIngredients (Serves 6–8) Main Boil: 2 live lobsters (1.5–2 lbs each) or 4 lobster tails 1 lb smoked sausage (Andouille or Kielbasa), sliced 1.5...
Gambas al Ajillo con Chorizo (Garlic Shrimp with Spanish Sausage)Ingredients: 1/3 cup extra virgin olive oil 5 cloves garlic, thinly sliced 1/2 tsp smoked paprika (Pimentón de la Vera) 1 small dried chili...
Traditional Lancashire HotpotIngredients 1.5 lbs lamb shoulder or neck, trimmed and cut into chunks 2 tablespoons all-purpose flour 3 tablespoons butter or beef dripping 2 medium...
Cape Malay Chicken Curry with RotiIngredients: For the Curry: 2 tbsp vegetable oil or ghee 1 large onion, finely sliced 2 garlic cloves, minced 1-inch ginger root, grated 2...
