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HARRAH (BAKED SEA BREAM) https://www.thekitchenscholar.com/recipes/kubbeh-bil-laban monthly 0.5 2024-03-30 https://www.thekitchenscholar.com/recipes/musbacha monthly 0.5 2024-01-14 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/4569f613-d04a-4ad3-8b72-eec6e830ef08/Musbacha.png Recipes to Explore - MUSBACHA (PALESTINIAN CHUNKY CHICKPEA DIP WITH PARSLEY) https://www.thekitchenscholar.com/recipes/djaj-maqlubah monthly 0.5 2024-01-14 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/c86e2d48-4a09-4f38-8d1b-7f4f6a4efdd5/Djaj+Maqlubah.png Recipes to Explore - DJAJ MAQLUBAH (PALESTINIAN UPSIDE-DOWN RICE AND CHICKEN CASSEROLE) https://www.thekitchenscholar.com/recipes/cucumber-and-tahini-soup monthly 0.5 2024-01-14 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/b1b519ac-2561-49a7-864a-6afea6fd88bf/Cucumber+and+Tahini+Soup.png Recipes to Explore - CUCUMBER AND TAHINI SOUP https://www.thekitchenscholar.com/recipes/zaatar-bread monthly 0.5 2024-08-02 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/be6502b4-8299-4397-9b72-50f15174816c/Za%27atar+Bread.png Recipes to Explore - ZA’ATAR BREAD https://www.thekitchenscholar.com/recipes/gazan-hot-fried-squid monthly 0.5 2024-05-10 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/7464a8a3-6eaa-4cfa-8f51-a6297723febb/Gazan+Hot+Fried+Squid.png Recipes to Explore - GAZAN HOT FRIED SQUID https://www.thekitchenscholar.com/recipes/musakhan monthly 0.5 2024-02-08 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/77540ea8-e908-4a58-969a-3e0936a94f9a/Musakhan.png Recipes to Explore - MUSAKHAN https://www.thekitchenscholar.com/recipes/sumac-onion-and-herb-oil-buns monthly 0.5 2023-12-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/5a75f669-699e-4bc0-a329-a1c3932827e2/Sumac+Onion+and+Herb+Oil+Buns.png Recipes to Explore - SUMAC ONION AND HERB OIL BUNS https://www.thekitchenscholar.com/recipes/qidrah-hummos monthly 0.5 2023-12-30 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/b8b9af1b-9ba0-43ce-90d2-ed519264f6a0/Qidrah+Hummos.png Recipes to Explore - QIDRAH HUMMOS (RICE WITH LAMB AND CHICKPEAS) https://www.thekitchenscholar.com/recipes/frog-legs-with-parsley-butter monthly 0.5 2023-12-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a81378e2-1433-4cd5-b2c4-32e947162b58/Frog+Legs+with+Parsley+Butter.png Recipes to Explore - FROG LEGS WITH PARSLEY BUTTER https://www.thekitchenscholar.com/recipes/steak-amoureuse-dijonnaise monthly 0.5 2024-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1c9908d9-ca31-4be4-b9fc-447c40b3bbb8/Steak+Amoreuse+Dijonnaise.png Recipes to Explore - STEAK AMOUREUSE DIJONNAISE https://www.thekitchenscholar.com/recipes/mussel-tart monthly 0.5 2024-05-22 https://www.thekitchenscholar.com/recipes/new-york-fried-eggs monthly 0.5 2023-11-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/5b784079-06d8-4fff-a96c-016aee13b50c/New+York+Fried+Eggs.png Recipes to Explore - NEW YORK FRIED EGGS https://www.thekitchenscholar.com/recipes/chicken-fricassee-mireille monthly 0.5 2023-12-13 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/78c742d8-9e8e-4849-8949-74879639d664/Chicken+Fricasse%CC%81e+Mireille.png Recipes to Explore - CHICKEN FRICASSÉE MIREILLE https://www.thekitchenscholar.com/recipes/frozen-walnut-praline-mousse monthly 0.5 2024-01-02 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/c1098f20-5d16-43d5-b07c-8ecc1ae4f62d/Walnut+Praline+Mousse.png Recipes to Explore - FROZEN WALNUT PRALINE MOUSSE https://www.thekitchenscholar.com/recipes/osso-bucco-a-l-orange monthly 0.5 2023-10-31 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/3bcfbff0-495d-4a86-ba2d-336082e44c38/Osso+Bucco+a%CC%80+l%27Orange.png Recipes to Explore - OSSO BUCCO À L'ORANGE (VEAL SHANKS WITH ORANGES) https://www.thekitchenscholar.com/recipes/grilled-salmon-with-bearnais-beurre-blanc-sauce monthly 0.5 2023-11-04 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a3f85f43-5c0d-441c-85cf-8ab18d8c426b/Grilled+Salmon+with+Be%CC%81arnais+Beurre+Blanc+Sauce.png Recipes to Explore - GRILLED SALMON WITH BÉARNAIS BEURRE BLANC SAUCE https://www.thekitchenscholar.com/recipes/fraises-de-maman-point monthly 0.5 2023-10-31 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/4e9f0071-6022-43bb-a65d-2605476663a8/Fraises+de+Maman+Point.png Recipes to Explore - FRAISES DE MAMAN POINT (STRAWBERRY CREAM WITH FRESH WHITE PEACHES) https://www.thekitchenscholar.com/recipes/ouillat monthly 0.5 2023-12-26 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/b83312e6-1db1-43b2-85e6-2f329fe9e602/Ouillat.png Recipes to Explore - OUILLAT https://www.thekitchenscholar.com/recipes/gujarati-creamed-beef-kebabs monthly 0.5 2023-10-18 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/d8a761f0-5ad3-416a-96cc-c77a843fda30/Gujarati+Creamed+Beef+Kebabs.png Recipes to Explore - GUJARATI CREAMED BEEF KEBABS https://www.thekitchenscholar.com/recipes/chingri-bhapa monthly 0.5 2023-09-14 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/e0b34be7-e17d-4331-a257-daead38483ce/Chingri+Bhapa.png Recipes to Explore - CHINGRI BHAPA (BENGALI STEAMED MUSTARD SHRIMPS) https://www.thekitchenscholar.com/recipes/kulfi monthly 0.5 2023-09-05 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/472d194f-bca4-48a3-806c-9296b89049cf/Kulfi.png Recipes to Explore - KULFI (INDIAN ICE CREAM) https://www.thekitchenscholar.com/recipes/mughlai-chicken monthly 0.5 2023-10-26 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/03313985-10a6-494d-829f-452184439e11/Mughlai+Chicken.png Recipes to Explore - MUGHLAI CHICKEN https://www.thekitchenscholar.com/recipes/hyderabadi-spiced-rice monthly 0.5 2023-12-06 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/d8750fa7-9880-42e4-aff6-f212d4c640d6/Hyderabadi+Spiced+Rice.png Recipes to Explore - HYDERABADI SPICED RICE https://www.thekitchenscholar.com/recipes/bhopali-fish-fillets-with-green-seasonings monthly 0.5 2023-09-17 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/26ad8bea-0f36-4b7b-8919-4fa5bb66da70/Bhopali+Fish+Fillets+with+Green+Seasonings.png Recipes to Explore - BHOPALI FISH FILLETS WITH GREEN SEASONINGS https://www.thekitchenscholar.com/recipes/punjabi-stuffed-bitter-gourds monthly 0.5 2023-08-24 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/800b8a14-338e-4d95-ae68-915ae425c0a7/Punjabi+Stuffed+Bitter+Gourds.png Recipes to Explore - PUNJABI STUFFED BITTER GOURDS https://www.thekitchenscholar.com/recipes/lamb-chops-in-whole-spiced-yogurt monthly 0.5 2024-04-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/3a05d39d-429c-4263-9f17-561c35a8c5fe/Lamb+Chops+in+Whole-Spiced+Yogurt.png Recipes to Explore - LAMB CHOPS IN WHOLE-SPICED YOGURT https://www.thekitchenscholar.com/recipes/mango-mumtaz monthly 0.5 2023-08-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/e855c1e0-871b-4d06-a71d-76d0c9a5319f/Mango+Mumtaz.png Recipes to Explore - MANGO MUMTAZ https://www.thekitchenscholar.com/recipes/heddar monthly 0.5 2024-05-01 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/0281d231-df1a-40e8-981b-4e44c5de414f/Heddar.png Recipes to Explore - HEDDAR (KASHMIRI MUSHROOMS WITH FENNEL AND GINGER) https://www.thekitchenscholar.com/recipes/keralan-countryside-duck-curry monthly 0.5 2023-09-08 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/e7fd0b09-a4c0-42e2-a994-89e5609dda36/Keralan+Countryside+Duck+Curry.png Recipes to Explore - KERALAN COUNTRYSIDE DUCK CURRY https://www.thekitchenscholar.com/recipes/thisra monthly 0.5 2023-09-05 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/ec3573ff-a13a-4f15-ab3e-125ee0c3fd3f/Thisra.png Recipes to Explore - THISRA (GOAN CURRIED MUSSELS) https://www.thekitchenscholar.com/recipes/crossing-the-bridge-rice-noodles monthly 0.5 2023-07-30 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/e9995146-72a9-4796-aa2a-7756b6eed264/Crossing-the-Bridge+Rice+Noodles.png Recipes to Explore - CROSSING-THE-BRIDGE RICE NOODLES Jingpo communities practice the ritual of slaughtering and offering chickens to departed souls, ancestral spirits, and glorified deities. When the ceremony ends, the poached chicken would have cooled down and become manageable enough for human hands to easily tear the bird apart into fine shreds and quickly infuse the meat in a zesty blend of cilantro, culantro, chiles, and lime juice, thus coining a phantasmally-sounding name to a corporeal salad for the supernatural world. By Yunnanese Jingpo tradition, the poultry breed of choice is the ebonic Silkie, which can be commercially procured in Asian specialty stores, to produce the gamey flavor and necromantic aesthetic. This recipe comes from Shang Qinzhen, a Jingpo widow from Mengwen who runs the White Flower Rural Foods Restaurant, and she spikes the salad dressing with a secret ingredient of freshly picked and unaged Pu’er leaves native to Yunnan for an unrivaled depth and complexity of flavors. In the absence of Pu’er, reconstituted Chinese green tea leaves will also work as a substitute. https://www.thekitchenscholar.com/recipes/entrecote-en-chemise monthly 0.5 2023-08-13 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a0b20629-f73d-477c-94ca-70778cf54581/Entreco%CC%82te+en+Chemise.png Recipes to Explore - ENTRECÔTE EN CHEMISE (CRÊPE-CLOTHED SIRLOIN STEAK) Mondays were the official laundry day for the matriarchs of Alsace before the invention of the washing machine. Because the women had their entire morning swamped from soaping, rinsing, and drying the dirty clothes accumulated from the previous week, the town baker offered his assistance to their kitchen chores by cooking the family lunch, provided that each household leave him a ceramic casserole containing an assortment of inexpensive meat cuts in a marinade of white wine and herbs sandwiched between thin slices of potatoes and onions. To ease the busy schedule of their mothers, abled children would carry and drop off the cocotte at the boulangerie on their way to school for the baker to hermetically seal his end of the bargain with some leftover dough and utilize his oven that had still kept its heat after baking the pain du jour. When the contents of the cocotte had finished stewing in the oven by noon, children would return from school to pick up their respective deposit and have their fathers, who also went home from work, break the hard doughy seal on the lid off the pot. Voila! A hearty and flavorful Alsatian lunch fresh from the baker’s oven or the Bacheofe is served. https://www.thekitchenscholar.com/recipes/crepas-de-cuitlacoche monthly 0.5 2023-08-04 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/0c50e059-2325-494e-9054-da0b96d8d446/Crepas+de+Cuitlacoche.png Recipes to Explore - CREPAS DE CUITLACOCHE https://www.thekitchenscholar.com/recipes/redfish-orleans monthly 0.5 2023-08-24 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/3b9a63eb-3dd9-4809-957a-959af8e7d461/Redfish+Orleans.png Recipes to Explore - REDFISH ORLEANS https://www.thekitchenscholar.com/recipes/tunisian-lamb-and-cheese-tagine monthly 0.5 2023-08-16 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/3ad5a40e-dcd1-4435-80a7-36d1821fde48/Tunisian+Lamb+and+Cheese+Tagine Recipes to Explore - TUNISIAN LAMB AND CHEESE TAGINE https://www.thekitchenscholar.com/recipes/navajo-peach-crisp monthly 0.5 2023-08-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/f01e6383-1b58-4cb6-b008-16befae404a9/Navajo+Peach+Crisp Recipes to Explore - NAVAJO PEACH CRISP https://www.thekitchenscholar.com/recipes/sole-catalane monthly 0.5 2023-07-10 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/7967c4f8-4818-46a7-8741-e898f1ebd1a6/Sole+Catalane.png Recipes to Explore - SOLE CATALANE https://www.thekitchenscholar.com/recipes/mole-zapotec monthly 0.5 2023-07-06 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/668fd0f6-a012-43dc-9886-4b795e3d23ff/Mole+Zapotec.png Recipes to Explore - MOLE ZAPOTEC https://www.thekitchenscholar.com/recipes/gumbo-z-herbes monthly 0.5 2024-01-06 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/c38c1720-9c33-4544-be13-e773edd3ef3d/Gumbo+Z%27Herbes.png Recipes to Explore - GUMBO Z’HERBES https://www.thekitchenscholar.com/recipes/banana-mousse monthly 0.5 2023-07-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/d691346b-9156-4a9f-a9fa-8d2570f60b54/Banana+Mousse.png Recipes to Explore - BANANA MOUSSE https://www.thekitchenscholar.com/recipes/creole-burger-steak monthly 0.5 2023-09-03 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/c2a0e9e6-8a42-4124-8893-b6fbc0f39ae1/Creole+Burger+Steak.png Recipes to Explore - CREOLE BURGER STEAK https://www.thekitchenscholar.com/recipes/pea-pear-and-prosciutto-salad-hai-kai monthly 0.5 2023-06-20 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a5a5c0ae-e165-4189-acf2-cd681410e84c/Pea%2C+Pear%2C+and+Prosciutto+Salad+Hai%CC%88+Kai%CC%88.png Recipes to Explore - PEA, PEAR, AND PROSCIUTTO SALAD HAÏ KAÏ https://www.thekitchenscholar.com/recipes/guacamole monthly 0.5 2023-07-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/4091a1de-fc9c-42b4-a27e-63337148b7d2/Guacamole.png Recipes to Explore - GUACAMOLE https://www.thekitchenscholar.com/recipes/duck-with-raspberries monthly 0.5 2023-06-27 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/26fe75fc-17d2-47f1-b2ec-e74cdb7092d4/Duck+with+Raspberries.png Recipes to Explore - DUCK WITH RASPBERRIES https://www.thekitchenscholar.com/recipes/ru-bing monthly 0.5 2023-10-31 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/794b1aab-c515-4621-b7f1-67f2237541dd/Ru+Bing.png Recipes to Explore - RU BING (MILK CAKES) https://www.thekitchenscholar.com/recipes/cocada-stuffed-guavas monthly 0.5 2023-04-27 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/740ac052-7996-4399-90a9-c6d9caea610d/Cocada-Stuffed+Guavas.png Recipes to Explore - COCADA-STUFFED GUAVAS https://www.thekitchenscholar.com/recipes/chorizo-verde monthly 0.5 2023-07-26 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/ce9ede1d-71ab-4069-a3bc-7d4223709764/Chorizo+Verde.png Recipes to Explore - CHORIZO VERDE https://www.thekitchenscholar.com/recipes/jaibas-rellenas monthly 0.5 2023-03-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/7c41f187-4656-45b3-be6d-ed1ec6a63ebf/Jaibas+Rellenas.png Recipes to Explore - JAIBAS RELLENAS https://www.thekitchenscholar.com/recipes/esquites monthly 0.5 2023-09-30 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/ef2fedc3-4341-4620-89a8-1039aeedabbe/Esquites.png Recipes to Explore - ESQUITES https://www.thekitchenscholar.com/recipes/arroz-mexicana monthly 0.5 2023-05-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/210a3e55-f11e-4c5d-b44c-d20b66e3330a/Arroz+Mexicana.png Recipes to Explore - ARROZ MEXICANA https://www.thekitchenscholar.com/recipes/squash-flower-soup monthly 0.5 2023-09-29 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/01d22ffe-79ec-4e07-b070-075bda6b47f6/Squash+Flower+Soup.png Recipes to Explore - SQUASH FLOWER SOUP https://www.thekitchenscholar.com/recipes/xec monthly 0.5 2023-06-15 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/bd8b772f-5601-4f6e-96ce-b4b2c91570f3/Xec.png Recipes to Explore - XEC (YUCATECAN JÍCAMA AND ORANGE SALAD) https://www.thekitchenscholar.com/recipes/pollo-en-salsa-de-cacahuate monthly 0.5 2023-07-06 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/73e197b2-4968-4f77-b308-8bd736535cb8/Pollo+en+Salsa+de+Cacahuate.png Recipes to Explore - POLLO EN SALSA DE CACAHUATE (CHICKEN IN PEANUT SAUCE) https://www.thekitchenscholar.com/recipes/arugula-sauce monthly 0.5 2023-07-28 https://www.thekitchenscholar.com/recipes/rof monthly 0.5 2023-02-25 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/178c4bcc-8db7-45f1-a15f-727dcb8ecac1/Rof.png Recipes to Explore - ROF (SENEGALESE PARSLEY SAUCE) https://www.thekitchenscholar.com/recipes/zhug monthly 0.5 2024-01-03 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/5e052fd7-8b2d-4deb-89b0-42b279e8ec82/Zhug.png Recipes to Explore - ZHUG (YEMENI GREEN CHILE AND CILANTRO RELISH) Evangelizing the gospel of Zhug into the mainstream gastronomic consciousness mirrors the Judeo-Christian route by beginning in the Middle East, flourishing in Zion, and spreading outwards to the Gentile practitioners of the Mediterranean diet. This Hebrew relish of cilantro and sharp chili peppers, authentically pounded by women on a smooth flat black mazhag they stored beside their kitchen stoves, traces its esoteric roots back to Ottoman-occupied Yemen where its daily consumption prevented ailments and fortified the cardiovascular system. Through Operation Magic Carpet, which airlifted a majority of Teimani escapees facing anti-Semitic persecution to seek refuge in Israel, Zhug found a nexus for incubation and built a stronghold of acceptance among other communities of the Jewish diaspora. Only a preachy upswing of the Mediterranean diet in the 1990s delocalized and exposed the national secret to widespread recognition, making their spoonful of presence on pitas, falafels, and shawarmas all the more inevitable. https://www.thekitchenscholar.com/recipes/chimichurri monthly 0.5 2023-02-16 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/25427748-230c-4c90-a3fe-9759d1518543/Chimichurri.png Recipes to Explore - CHIMICHURRI Every time a serving of Chimichurri shows up on the dining table, the higher the gaucho ascends along the infinite echelons of Argentine romanticism and Patagonian mythos. Chimichurri bares the free and unbridled spirit of the noble and rugged gauchos wandering across the South American prairies on horseback to hunt wild cattle for their hide and tallow or to lead animal herds into private ranches. Any excess slaughter or bovine captive roasted on an open wood fire to feed the gauchos’ stomachs, and in turn, the carnivorous freelancers of the pampas seasoned their asados with oregano and parsley leaves steeped and reconstituted within the nonperishable interface of vinegar and oil. Once land privatization regularized gaucho labor to a stationary permanence from its contractual state, Chimichurri also underwent a literally fresh modernization of the same ingredients, but at an additional price of the aging process to allow flavors to properly mingle. https://www.thekitchenscholar.com/recipes/eggs-new-orleans monthly 0.5 2023-06-24 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/2acfe18b-259d-457a-bf2c-73130893850f/Eggs+New+Orleans.png Recipes to Explore - EGGS NEW ORLEANS https://www.thekitchenscholar.com/recipes/sweet-potato-pone monthly 0.5 2023-01-30 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/42d3a156-4b1e-4d02-846d-5896689bd0a0/Sweet+Potato+Pone.png Recipes to Explore - SWEET POTATO PONE https://www.thekitchenscholar.com/recipes/okra-gumbo monthly 0.5 2023-01-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/cdb376b1-d923-480e-8400-cf76ce8b6d67/Okra+Gumbo.png Recipes to Explore - OKRA GUMBO https://www.thekitchenscholar.com/recipes/broccoli-froschias monthly 0.5 2024-01-06 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/5988760f-19df-4625-9d99-e034791d440a/Broccoli+Froschias.png Recipes to Explore - BROCCOLI FROSCHIAS https://www.thekitchenscholar.com/recipes/dooky-chases-creole-fried-chicken monthly 0.5 2023-01-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/d2b5a372-b165-470e-aadb-0b6f88b2ba24/Dooky+Chase%27s+Creole+Fried+Chicken.png Recipes to Explore - DOOKY CHASE'S CREOLE FRIED CHICKEN https://www.thekitchenscholar.com/recipes/shrimp-clemenceau monthly 0.5 2024-01-06 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/b7a17d6c-d034-4581-98f8-2682f2e9a98d/Shrimp+Clemenceau.png Recipes to Explore - SHRIMP CLEMENCEAU https://www.thekitchenscholar.com/recipes/creole-jambalaya monthly 0.5 2023-03-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/804c88ff-af5c-4a91-89e7-e4d500de2d4d/Creole+Jambalaya.png Recipes to Explore - CREOLE JAMBALAYA https://www.thekitchenscholar.com/recipes/chocolate-terrine-with-caramelized-hazelnuts-les-enfants-rouges monthly 0.5 2023-01-05 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/b553712e-4532-4995-8f4e-0c3381c5af44/Chocolate+Terrine+with+Caramelized+Hazelnuts+Les+Enfants+Rouges.png Recipes to Explore - CHOCOLATE TERRINE WITH CARAMELIZED HAZELNUTS LES ENFANTS ROUGES No other dish perfectly embodies the totality of bistronomy in a nutshell than the terrine for the earthenware symbolizes the unpretentious humility, open accessibility and inclusive hospitality of the gastronomic movement. In Les Enfants Rouges owned by the Japanese husband and wife duo of Daï and Tomoko Shinozuka, the terrine mold transforms into a rectangular vessel for a definitive French bistro staple, the luscious and dense chocolate mousse. When left to chill for at least 24 hours, a slice of this bittersweet dessert will taste richer and more intense within that aging span. Serve with caramelized hazelnuts and vanilla custard sauce to provide a crucial balance to the chocolate. https://www.thekitchenscholar.com/recipes/parmesan-cream-soup-with-peas-l-ami-jean monthly 0.5 2023-01-08 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/2f41780c-7b78-45f5-91b7-f8a87e8a6fa3/Parmesan+Cream+Soup+with+Peas+L%27Ami+Jean.png Recipes to Explore - PARMESAN CREAM SOUP WITH PEAS L'AMI JEAN Bistronomic chefs refuse to bow down to the mental and emotional agony imposed by Michelin and Gault-Millau rating systems. Instead, Le Fooding was the sole restaurant doctrine that mattered to antiestablishmentarian bistrotiers like Stéphane Jégo, and the guide reciprocated the support by giving any provocateur chef recognition within the underground French food radar. Stéphane, who belongs to the second bistronomic wave, purchased L’Ami Jean after a twelve-year culinary stint under Yves Camdeborde and a serious traffic accident that broke his leg. Even when he reportedly dragged a Michelin inspector out of his gastropub, the brilliant Breton chef always had the unwavering admiration of the general public, his cooking colleagues, and protégés. In addition to his self-deprecating demeanor, part of the Jégo mystique can possibly be attributed to how he struck gold with his liquefied version of Parmigiano Reggiano cheese, a highly versatile and irresistible savory cream base that could either function as a sauce or an emphatic soup broth. https://www.thekitchenscholar.com/recipes/cod-en-cocotte-la-rallonge monthly 0.5 2022-12-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/9472bc27-09a8-4175-9df3-9494da9678d1/Cod+en+Cocotte+La+Rallonge Recipes to Explore - COD EN COCOTTE LA RALLONGE Just like the French Impressionist painters who stationed their canvases in the hills of Montmartre, Geoffroy Maillard installed his wine and tapas bistro La Rallonge, a literal extension of his Michelin-starred establishment La Table d’Eugène, in the northern section of the same neighborhood. For nine years, La Rallonge wowed its guests with not only composed small plates but also mouthwatering casseroles in tiny enameled cocottes until it permanently shut down in 2021. Fret not, because Jane Sigal had saved one of its cod dishes so the opportunity of dining with the past can be lived through once again. https://www.thekitchenscholar.com/recipes/spice-crusted-duck-breast-with-creamy-polenta-la-cantine-du-troquet monthly 0.5 2023-01-08 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/2e603e1a-4f76-4cf6-83d4-4a190aad53bb/Spice-Crusted+Duck+Breast+with+Creamy+Polenta+La+Cantine+du+Troquet.png Recipes to Explore - SPICE-CRUSTED DUCK BREAST WITH CREAMY POLENTA LA CANTINE DU TROQUET Winning the majority vote for Bistro of the Year from Pudlo Guide readers in 1998 eventually led to Le Troquet spinning off a similarly named canteen franchise of five walk-in scarlet brasseries around Paris that showcase the modesty, homely generosity, and top-notch ingredients of French Basque cooking from chef proprietor Christian Etchebest. In the case of the beloved Pyrenean protein staple, magret de canard, Christian rubs the breast with a roasted blend of Indian spices and juniper berries which scorch to a beautiful crusty char when seared onto the blazing hot iron surface. When the duck reaches its desired endpoint, he nests the slices over a cheesy bed of polenta so the deep flavorful poultry juices that render out during resting seep into the starchy accompaniment. Finally, a dusting of Christian’s favorite ingredient, piment d’Espelette, brings out his smoky bistronomic trademark. https://www.thekitchenscholar.com/recipes/fresh-pineapple-with-basil-syrup-le-comptoir-du-relais monthly 0.5 2022-12-23 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/338b06ef-86f1-4759-86f5-5a290e937095/Fresh+Pineapple+with+Basil+Syrup+Le+Comptoir.png Recipes to Explore - FRESH PINEAPPLE WITH BASIL SYRUP LE COMPTOIR DU RELAIS - Make it stand out Using the funds obtained from selling La Régalade, Yves Camdeborde continued his career trajectory with Le Comptoir du Relais in the Odéon district of Paris, and he certainly did not disappoint his fans and patrons who had to book their reservations several months in advance. Comptoir means “bar counter” in French, so Yves fuses his fruit desserts with beverage elements as one way to fit his bistronomic follow-up with his fluid culinary imaginations. For yellow fruits like a juicy pineapple, the chef dices and macerates it in a well-chilled sweet tea of basil leaves, which keep their brilliant emerald pigmentation and aromatic notes even for extended periods in the acidic environment provided by the pineapple. https://www.thekitchenscholar.com/recipes/olive-oil-poached-squid-salad-le-bal-cafe monthly 0.5 2023-01-03 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/4fbf51a8-62c1-456b-9d68-977f381fb0fe/Olive+Oil-Poached+Squid+Salad+Le+Bal+Cafe%CC%81.png Recipes to Explore - OLIVE OIL-POACHED SQUID SALAD LE BAL CAFÉ In its first incarnation, Le Bal Café ran under the management of self-taught French Anglophile baker Alice Quillet and English chef Anna Trattles, two culinary trendsetters who are revolutionizing Parisian dining culture with sourdough loaves and craft coffees. The earliest menus offered by the café bistro, based its “all-homemade” concept from Fergus Henderson’s St. John’s Bread and Wine in London, where Anna had previously worked, and this warm winter salad made the doctrinal influence of British Slow Food all the more evident by tenderizing the squid, potatoes, celery, and fennel in olive oil over low heat for almost an hour. Combining long poaching time and mild temperature allows the flavors enough chance to properly blend and absorb into the shellfish and vegetables and absorb more intensely to complement the zesty tangs of capers and preserved lemon. https://www.thekitchenscholar.com/recipes/grilled-sesame-shiitakes-semilla monthly 0.5 2023-03-09 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/670e2454-e54b-4a09-85bb-b10fc33fd70c/Grilled+Sesame+Shiitakes+Semilla.png Recipes to Explore - GRILLED SESAME SHIITAKES SEMILLA Éric Trochon sowed Semilla in the heart of Saint-Germain just less than a year fresh from reaping the prestigious Meilleur Ouvrier de France title. Since its soft opening, the 60-seater bistro has dazzled locals and foreigners alike with a small starter plate of grilled shiitakes emboldened by the dark umami richness of tamari and the burnt smokiness of toasted sesame oil. Condensing East Asian ingredients with a French accent gave Éric a blueprint to invite his patrons into following his personal and professional momenta over the next decade when he would attach a next-door spin-off, Freddys, and launched the Michelin-starred Solstice with his Korean sommelier wife, whom he married in 2014. https://www.thekitchenscholar.com/recipes/bacheofe monthly 0.5 2023-07-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/8504cfc8-9c14-4a6b-8de7-e6bc5479b1d5/Bacheofe.png Recipes to Explore - BACHEOFE (ALSATIAN MEAT STEW) Mondays were the official laundry day for the matriarchs of Alsace before the invention of the washing machine. Because the women had their entire morning swamped from soaping, rinsing, and drying the dirty clothes accumulated from the previous week, the town baker offered his assistance to their kitchen chores by cooking the family lunch, provided that each household leave him a ceramic casserole containing an assortment of inexpensive meat cuts in a marinade of white wine and herbs sandwiched between thin slices of potatoes and onions. To ease the busy schedule of their mothers, abled children would carry and drop off the cocotte at the boulangerie on their way to school for the baker to hermetically seal his end of the bargain with some leftover dough and utilize his oven that had still kept its heat after baking the pain du jour. When the contents of the cocotte had finished stewing in the oven by noon, children would return from school to pick up their respective deposit and have their fathers, who also went home from work, break the hard doughy seal on the lid off the pot. Voila! A hearty and flavorful Alsatian lunch fresh from the baker’s oven or the Bacheofe is served. https://www.thekitchenscholar.com/recipes/luteces-onion-tart monthly 0.5 2022-12-13 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/653fe8cf-2001-4b2e-a243-fa450189a46d/Lute%CC%80ce%27s+Onion+Tart.png Recipes to Explore - LUTÈCE'S ONION TART For the entire forty-three years of operation, Onion Tart never left the Lutèce lunch menu, heaping praises from media establishments like The New York Times, Epicurious, and Martha Stewart Living. Should it ever be offered as compliments of the chef at the dinner shift, the tart would only appear occasionally because it had to be ordered in advance. How a flaky buttery tart shell loaded with a creamy custard of soft caramelized onions won over Manhattan’s crème de la crème diners for more than four decades probably drew its rustic homey charm from André Soltner’s humble Alsatian heritage — after all, the culinary know-hows of this dish technically come from his aunt. https://www.thekitchenscholar.com/recipes/cream-of-avocado-soup-with-chives monthly 0.5 2022-12-25 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/fec84f92-a9b9-484c-8d35-7d1cdd063f67/Cream+of+Avocado+Soup+with+Chives.png Recipes to Explore - CREAM OF AVOCADO SOUP WITH CHIVES While avocados are not really a classical ingredient in French cuisine, André Soltner had them puréed as cold cream soups over at Lutèce whenever hot and humid summers struck The Big Apple. Perfecting the taste and color of the avocado in the soup to Lutèce levels entails a double precision on stock base temperature and refrigeration time. A well-chilled white stock fortifies avocados from releasing their bitter aftertaste and shortens the duration of cooling the soup needs before serving, thereby keeping the fresh earthy butteriness and winsome green lushness, which both wilt out at the slight exposure to heat or prolonged oxidation. https://www.thekitchenscholar.com/recipes/fletan-au-curry monthly 0.5 2023-07-09 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/5e49ac32-82f0-46f8-a084-beadfb9f542f/Fle%CC%81tan+au+Curry.png Recipes to Explore - FLÉTAN AU CURRY (SAUTÉED HALIBUT FILLETS IN CURRY SAUCE) A majestic fillet of halibut rightfully deserves the same French meunière’s treatment extended to its smaller flatfish relatives. If a complementary cream sauce comes with a curried touch, then the thick but lean halibut would also need the auxiliary aid of curry powder to fully absorb the deep scrumptious flavors of various spices during dredging and to dye the flour coating with a beautiful golden brown finish after sautéing. https://www.thekitchenscholar.com/recipes/crepes-soufflees-with-mushrooms monthly 0.5 2022-11-17 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/74732f72-e293-421f-9b79-84f21f785b0d/Cre%CC%82pes+Souffle%CC%81es+with+Mushrooms.png Recipes to Explore - CRÊPES SOUFFLÉES WITH MUSHROOMS A gratin of crêpes filled with spoonfuls of cheese and mushroom soufflé turns any meal into a memorable stuff of legends, be it a Sunday family brunch, a weekday luncheon, or a weekend dinner party at home. Certainly, there is an indescribable energy at work when two distinct French culinary elements of (not-so) serious trepidation synergize into a first course imbued with savory rich enticement. Among numerous recipes of crêpe soufflées available in the public domain, The Michelin Guide picked this impressive one from André Soltner’s fabled Lutèce of Manhattan with a rave endorsement in 2020 even if the former did not have the opportunity to confer the latter with coveted stars due to mere technicality of the restaurant closing permanently a year before food critics from the tire company published the first edition for its American series. https://www.thekitchenscholar.com/recipes/petoncles-brunoise monthly 0.5 2022-11-25 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/7f708124-deea-4e26-8ea8-2f3a3c8b397e/Pe%CC%81toncles+Brunoise.png Recipes to Explore - PÉTONCLES BRUNOISE (BAY SCALLOPS WITH MINCED VEGETABLES) André Soltner had always sauced tiny bay scallops and finely minced aromatic vegetables in a luxurious saffron pond of white wine and cream since the inception of the seafood entrée to the Lutèce menu in 1965. However, he conceded his earliest renditions to be a target of diner scorn due to his previously inadequate culinary exposure to the shellfish that led to overcooking. The introspective chef improved on his mistake by cutting the cooking time of the scallops short and had not looked back on the accident since, demonstrating how the rise of Lutèce to the memorial hall of restaurant immortality has tied to André’s willingness to accept and learn from failed experiences. https://www.thekitchenscholar.com/recipes/gargoulette-of-lamb monthly 0.5 2022-11-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/02adde37-31d8-4c7d-84e5-b26cd7975082/%22Gargoulette%22+of+Lamb.png Recipes to Explore - "GARGOULETTE" OF LAMB Djerba, Tunisia’s nexus to the Sahara Desert and North Africa’s largest island, offers a saffron-perfumed confit of lamb and potatoes stuffed in an unglazed terracotta amphora called a gargoulette or gollah as its sublime regional specialty. Traditionally, gargoulettes would slowly cook in the cindering blaze of hot charcoal that steamed up women’s bathhouses, and the freshened wives would bring their warm earthenware vessels home afterwards for their husbands to hack the necks and handles off with gentle smites of a mallet and chisel, an act that also provides a parallel explanation on the centerpiece role of the stew during circumcision rites. Djerbians show no concern on the “wastefulness” and dispensability of their broken gargoulettes when new and intact clay jars are readily available and cheap and damaged potteries are reusable as sustainable octopus traps along the surrounding gulf waters. For a home cook outside of Tunisia who lacks the “violent” luxury of shattering expensive and fragile potwares or the commercial access to even a glazed gargoulette that comes with a removable sealing lid and bakes in a sideward position in the oven, a brick oven dish or a Chinese clay pot can worthily take the place of the genuine article and still retain the flavor-enhancing features of clayware cookery. https://www.thekitchenscholar.com/recipes/broudou-bil-hout monthly 0.5 2022-11-17 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1b997377-bc71-42e9-a760-cb08d570fcfc/Broudou+bil+Hout.png Recipes to Explore - BROUDOU BIL HOUT (TUNISIAN FISH AND VEGETABLE SOUP) Phoenicians from the Lebanese cities of Tyre and Byblos were the first outsiders to come into contact with Berber tribes dating as early as 1000 BC, and the resulting diplomatic relationship fostered by the combination of maritime trade and interracial wedlocks helped establish the Carthaginian Empire up until 146 BC when its capital of Carthage (present-day Tunis) crumbled under the mighty assault of the Roman military. Because their ancestors were inseparable from the sea and the Tunisian coastline has the widest and most fertile continental shelf in the southern Mediterranean, chances of locals adopting a daily diet of fish in the form of soups, stews, or a chunky melding of both known as a broudou, all of which are spiced with Harissa, are very likely. https://www.thekitchenscholar.com/recipes/yoyos monthly 0.5 2022-11-20 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/3152e950-d8e7-4590-98a1-b36c9ab7dc5d/Yoyos.png Recipes to Explore - YOYOS (TUNISIAN HONEY-DIPPED ORANGE DOUGHNUTS) Orange-glazed doughnuts show up prominently on festive Tunisian tables regardless of religious denomination. Pious Maghrebi Jews insist on respectively fitting the deep-fried golden pastries and their sweet syrupy dip with the miraculous narrative of the burning lamp oil that fueled Hanukkah and the hopeful message of survival and deliverance that inspired Purim. For devoted practitioners of Islam, the irresistible presence of these delicacies herald the end of the monthlong Ramadan season and pave the way for Eid al-Fitr. On a regular day, Tunisian pastry shops sell them to go along with a morning cup of Arabic coffee or an afternoon cup of mint tea with pine nuts. https://www.thekitchenscholar.com/recipes/mzoura monthly 0.5 2022-12-03 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/98bfc10a-964b-4460-b5f0-e83f63f39511/Mzoura.png Recipes to Explore - MZOURA (HARISSA-SPICED CARROTS) Not to be confused with the Moroccan archaeological site housing the cryptic megalith circle of the same name, Mzoura is a Tunisian dish of tenderly braised carrots steeped in the fiery tang of harissa-spiced vinaigrette dressing. When served cold as a salad starter just like what North African Jews do during Rosh Hashanah, the carrots whet up an appetite to signify sweet and fruitful things to come. Otherwise, serve warm for a superb vegetable accompaniment to grilled fish. https://www.thekitchenscholar.com/recipes/shrimps-kerkennaise monthly 0.5 2023-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/7aef1e3a-9da0-4f16-b760-952befe77f56/Shrimps+Kerkennaise.png Recipes to Explore - SHRIMPS KERKENNAISE Being the main access point to much of the Gulf of Gabès, according to the ancient Greek geographer, Strabo, all ten Kerkennah Islands off the coast of “Couscous Capital” of Sfax annually contribute to almost two-fifths of Tunisia’s national fish and shellfish output with highly sustainable degrees. Any surplus of fruits harnessed from the gulf waters, specifically shrimps, heads straight into the grill before pairing up with capers and a subtly hot tomato sauce briefly and ambiently aged in the deep flavors of herbs and spices. https://www.thekitchenscholar.com/recipes/harissa monthly 0.5 2022-10-23 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a808af00-c801-4320-9cfc-77a28feea67e/Harissa.png Recipes to Explore - HARISSA Red peppers pervaded Tunisian gastronomy in the early 16th century when Spain, at the height of its power and ambitions of global conquest, seized control of Tunis from the Ottoman sultanate in 1535 and introduced the guajillo chiles of Mesoamerica. Who would have then anticipated that an earthy paste of roasted peppers could dictate the future of Tunisian flavors within those four decades of foreign occupation and beyond? The fundamental heat, ranging between 4000 and 5000 Scoville units, from sparing quantities of Harissa gives every savory Tunisian dish its distinctly bonafide character that is virtually undetectable from similar Moroccan and Algerian counterparts. Every Tunisian household in the north of the Sahara desert makes their own Harissa from Baklouti peppers, with the exception of affluent families having their versions diluted with tomato purée and olive oil for a brighter shade of red. That said, Harissa also needs the trinity of garlic, coriander, and caraway as universal additives to its smoky fragrance. Use Harissa to bring brightness to broths like fish-based soups or to add piquancy to sweet root vegetables such as carrots. https://www.thekitchenscholar.com/recipes/maasems monthly 0.5 2022-10-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/e9abf27a-1ed6-417a-b6a7-efb6728c3207/Maasems.png Recipes to Explore - MAASEMS (FATIMA'S FINGERS) Ramadan fasting in the Maghreb concludes with a bite of delectable golden tubular pastries the French regime in Tunisia had once attributed to the esteemed daughter of the prophet Muhammad. How the French arrived at Doigts de Fatma might have been a reimagined homage to her thin and delicate fingers or perhaps even a mystical callback to the protective powers the palm-shaped tafust or Hand of Fatima provides the talisman bearer against misfortunes and negativities. By tradition, Tunisians use malsouka for wrappers, thus ending up with a chewier pastry crust from deep-frying. For a crispier preference, Greek phyllos or Moroccan warqas are also feasible substitute wrappers. https://www.thekitchenscholar.com/recipes/yunnanese-grandmas-potatoes monthly 0.5 2022-09-24 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/fd4e8316-ecdc-4f85-a6dd-7ab1395c6ae7/Yunnanese+Grandma%27s+Potatoes.png Recipes to Explore - YUNNANESE GRANDMA'S POTATOES Elderlies who need dentures to get by with their oral digestion can enjoy the pleasures of not wearing their false teeth to masticate this Yunnanese comfort food with effortless thoroughness, therefore ascribing a grandmotherly endearment. Unlike the Eurocentric and Americanized mashed potatoes accomplished by puréeing starchy spuds with the smoothing aid of butter or cream, however, the key to softness and elasticity of these Oriental potatoes scientifically lies in using the waxiest cultivars available. Owing to the molecular abundance of branched amylopectin networks, waxy tubers can hold their shape under heat, physical stress, or a combination thereof, and accordingly, attain the desirable result from the Chinese culinary technique of stir-frying. https://www.thekitchenscholar.com/recipes/jasmine-omelette monthly 0.5 2022-10-08 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/3f69183f-274b-4a96-a3b2-e35be99e8bc9/Jasmine+Omelette.png Recipes to Explore - JASMINE OMELETTE Jasmine blossoms and scrambled eggs exemplify how the people of Yunnan can also figuratively eat with their nose because their surreal combination smells better from the seductively sweet and sensual fragrance of flower buds at the plot twist of an acrid and potentially repugnant taste. Several or longer soaks in water could eliminate the bitterness of jasmine and retain the texture, but the simultaneously sacrificial loss of the floral odor defeats the message the dish supposedly conveys. Best consider the tandem as more of an acquired taste or a niche interest for a curious outsider or an adventurous first-timer. https://www.thekitchenscholar.com/recipes/ghost-chicken-salad monthly 0.5 2023-06-08 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/cf48f996-f0d6-4117-96ce-30c062b12ffa/Ghost+Chicken+Salad.png Recipes to Explore - GHOST CHICKEN SALAD Jingpo communities practice the ritual of slaughtering and offering chickens to departed souls, ancestral spirits, and glorified deities. When the ceremony ends, the poached chicken would have cooled down and become manageable enough for human hands to easily tear the bird apart into fine shreds and quickly infuse the meat in a zesty blend of cilantro, culantro, chiles, and lime juice, thus coining a phantasmally-sounding name to a corporeal salad for the supernatural world. By Yunnanese Jingpo tradition, the poultry breed of choice is the ebonic Silkie, which can be commercially procured in Asian specialty stores, to produce the gamey flavor and necromantic aesthetic. This recipe comes from Shang Qinzhen, a Jingpo widow from Mengwen who runs the White Flower Rural Foods Restaurant, and she spikes the salad dressing with a secret ingredient of freshly picked and unaged Pu’er leaves native to Yunnan for an unrivaled depth and complexity of flavors. In the absence of Pu’er, reconstituted Chinese green tea leaves will also work as a substitute. https://www.thekitchenscholar.com/recipes/dai-style-stir-fried-beef monthly 0.5 2022-09-21 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/aa4f3884-3f2f-42e0-a6d5-4d96af29ce6f/Dai-Style+Stir-Fried+Beef.png Recipes to Explore - DAI-STYLE STIR-FRIED BEEF Every Dai household in Yunnan’s Xishuangbanna Prefecture keeps a cilantro and mint garden to constantly suffice their culinary necessity for herbaceous combinations to their dishes. Mint often pairs with stir-fried aged beef and chili peppers in authentic Yunnanese cooking to bring a cleansing aftertaste and soothing coolness against the rich flavors and spicy heat. https://www.thekitchenscholar.com/recipes/white-peach-jelly monthly 0.5 2022-12-13 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/b1f4a2b9-7d2c-4478-acc9-e6c8aea529f2/White+Peach+Jelly.png Recipes to Explore - WHITE PEACH JELLY - Make it stand out Okayama boasts the rightful title, “Peach Kingdom of Japan”, because the southern prefecture is a haven for growing the Hakutō, a white peach cultivar descended from honey peach seedlings of Shanghai and highly coveted for the creamy blush of its skin and for the melty sweetness of its pulp, both caused by bagging and desensitizing the fruit bud from exposure to sunlight. Aside from its au naturel state, Hakutōs have found their way to seasonal Japanese dessert treats in the form of gelatinized purées. To retain the color and plumpness of the Hakutō or any white peach substitute in the jelly, coarsely grating the fruit into chunky shreds should accomplish the trick as this task retards the browning process that results from oxidation and minimizes the surface area of the purée during its congealment to a more solid body. https://www.thekitchenscholar.com/recipes/peach-toasts monthly 0.5 2022-09-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/8c5c1533-e90e-47fa-9781-83cee1250ac2/Peach+Toasts.png Recipes to Explore - PEACH TOASTS Peach halves on warm sugared toasts open the possibility of assimilating homemade desserts into the supper chore and menu amid a hectic summer schedule. Its final look and nonsense for fussiness is literal culinary proof of time being worth of gold. https://www.thekitchenscholar.com/recipes/white-peach-and-walnut-tart monthly 0.5 2022-08-30 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/41c1e4b0-1b79-429b-9875-d20725286843/White+Peach+and+Walnut+Tart.png Recipes to Explore - WHITE PEACH AND WALNUT TART - Make it stand out Nature has genetically designed white peaches to lend out a rosier sweetness and a luscious flesh than their acidic yellow counterparts. Although these gifts can curse white peaches into quickly succumbing to a shrunken mush under extreme temperatures, sacrificial defiance of common sense favors the baking of lighter and healthier fruit tarts with scanty sugar additives that osmotically draw out the innate taste of the peaches and creamier fillings that omit the decadence of eggs and milk. https://www.thekitchenscholar.com/recipes/peaches-cardinal monthly 0.5 2022-08-23 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/52b39e12-c60a-4d15-a6b7-fcce617e94d5/Peaches+Cardinal.png Recipes to Explore - PEACHES CARDINAL Saucing peach compote in the redness of raspberry coulis evokes the scarlet attire worn by the Vatican cardinals. If these clergymen solemnly pledge their own life and blood for the institutionalized self-preservation of the Catholic Church, then the simplicity and succulence of this peachy French dessert should also compel home cooks into shedding their own sweat (or lack thereof) for future kitchen remakes! https://www.thekitchenscholar.com/recipes/roasted-peach-gratin monthly 0.5 2023-03-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/76ea1698-c02b-4876-85a7-b985b0a32d51/Roasted+Peach+Gratin.png Recipes to Explore - ROASTED PEACH GRATIN By the time raw green peaches ripen to the perfect yellow sweetness, their flavors reach the optimal stage of unblemished maturity and desirability that qualify for a custardy dessert gratin. Although poaching the fruit in syrup can be safely bypassed, the baked peaches may fall short of the reassuring depth and delicateness- a teeth-clenching undersight a no-fuss home cook will unbearably look back in regret! Best consumed at the moment of serving, the warm gratin of peach compote can only stand for a short time, a constant reminder to never take the seasonality of the fruit for granted. https://www.thekitchenscholar.com/recipes/nectarine-upside-down-chiffon-cake monthly 0.5 2022-11-13 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/bdb417f6-ce1d-4910-aa21-41f6027660a1/Nectarine+Upside-Down+Chiffon+Cake.png Recipes to Explore - NECTARINE UPSIDE-DOWN CHIFFON CAKE Chiffon cakes experienced an American revival during the 1990s that their trendiness amid public paranoia on butter calories and their ubiquity among the cakes listed in the Spago Desserts cookbook fascinated Julia Child into recruiting Mary Bergin, Wolfgang Puck’s then-pastry chef and baker at Spago and author of the aforementioned book, for chiffon cake-themed episodes of Baking with Julia. Among the three cakes Mary baked for Julia on those two episodes, the ambrosial choice must have been her springy and sprightly upside-down lemon chiffon cake bisected by a crunchy and crumbly layer of almond and oatmeal streusel and topped with gorgeous nectarine slices imbibing the top cake layer with their own juices and glittering in the luster of caramel and butter. https://www.thekitchenscholar.com/recipes/peach-phyllo-pockets monthly 0.5 2022-10-13 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/ad479d75-c605-4765-bf3a-79c46ac4d167/Peach+Phyllo+Pockets.png Recipes to Explore - PEACH PHYLLO POCKETS - Make it stand out Wrapping peach slices inside buttered phyllo leaves for a sweet finale to every meal takes inspiration from Moroccan and Greek pastries where alternating layers of unleavened dough and fat draw out the shattering crispiness and flaky appeal. https://www.thekitchenscholar.com/recipes/fiambre-de-bonito monthly 0.5 2022-08-02 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a0bff148-28e8-464a-9e54-339f4d007c90/Fiambre+de+Bonito.png Recipes to Explore - FIAMBRE DE BONITO (TUNA BALLS IN WINE SAUCE) Migratory schools of highly prized North Atlantic albacores (Thunus alalunga) spend their every adulthood summers under the cold waters of the Bay of Biscay, preying and feeding on tiny bioluminescent squids before returning to tropical Bermuda to spawn their nurseries. Therefore, anglers based in the Cantabrian fishing village of Laredo have reserved the monthly period between July and September for costera or Bonito del Norte season. If one of the catch would head straight to Bodegón Miguelón, its flaky minced flesh would turn into wine-swollen tender and juicy “meatballs” for an inexpensive but exceptionally delicious raciones-type pintxo or tapa. Of course, fresh white albacores might be difficult to source commercially for this recipe but canned or bottled Spanish substitutes would work out just fine and fits any off-costera season. https://www.thekitchenscholar.com/recipes/mousse-brillat-savarin monthly 0.5 2022-12-29 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/4ea2cf7d-b2a4-4da5-a411-8da9392f5b13/Mousse+Brillat-Savarin.png Recipes to Explore - MOUSSE BRILLAT-SAVARIN Michel Fitoussi is the culinary architect who brainstormed and invented the first White Chocolate Mousse by naming it after the famous French epicure, Jean Anthelme Brillat-Savarin, and launched its 1977 world premiere on the lavish menus of Palace Restaurant in New York City, eventually catapulting to the status of signature dessert. In its delicately frozen and ice cream-like state, white chocolate exists in two phases for this mousse, with fine solid bits to provide the necessary crunchiness throughout and a molten suspension between Italian meringue and French chantilly cream for genuine hints of that sweet and buttery essence. Serve with fresh strawberries macerated in kirsch to recreate or recapture that elegant dessert experience at the Palace. https://www.thekitchenscholar.com/recipes/zapechena-kurka-v-smetani monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/22b33c2f-04ba-43e2-a846-386b74d611b2/Zapechena+Kurka+v+Smetany.png Recipes to Explore - ZAPECHENA KURKA V SMETANI (SMETANA-ROASTED CHICKEN) - Make it stand out Full-blooded Ukrainians like London-based cookbook author Olia Hercules have only encountered Chicken Kyiv after emigration because the dish was never traditional nor ubiquitous among local households to begin with. Instead, Ukrainians braise or bake their chickens in smetana, an Eastern European counterpart to crème fraîche but richer in butterfat content. Resistant to curdling under the thermal extremities of the oven, smetana enriches the chicken drippings to make a marvelous sauce that is ready to serve at the same moment the chicken is fully cooked. https://www.thekitchenscholar.com/recipes/poached-salmon-with-cucumber-and-caper-sauce monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/91d9c2c6-cdf0-4ab3-825e-39c1bcee73f7/Poached+Salmon+with+Cucumber+and+Caper+Sauce.png Recipes to Explore - POACHED SALMON WITH CUCUMBER AND CAPER SAUCE According to the Norwegian Institute of Food, Fisheries, and Aquaculture Research, salmon and cucumber share a mutual olfactory profile due to the former, in its earliest stage of fatty acid oxidation, producing the same compounds responsible for the aroma of the latter. Highly trained sensory experts have also assessed that the cucumber-like smell of salmon actually serves as an endpoint for its edibility when any hint of freshness has dissipated. By spiking the fragrant vapors of the salmon juices sealed from poaching, cucumber deliberately masks the fish from serious background checks and successfully persuades the ideality of their union to the human subconscious. https://www.thekitchenscholar.com/recipes/heavenly-hots monthly 0.5 2023-01-15 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/73ce971d-1d60-4ea3-9765-99589955f346/Heavenly+Hots.png Recipes to Explore - HEAVENLY HOTS Marion Cunningham ventured into restaurant consultancy in collaboration with John Hudspeth to operate the breakfast-only Bridge Creek after the commercial success of her two Fannie Farmer cookbook series. Responsible for concocting recipes and designing daily menus for the establishment, she, along with the chef, Bob Burnham, popularized irresistibly featherweight sour cream pancakes about the dainty size of a silver dollar coin. Secret to its levity relies on ignoring the conventional ratios of flour gluten to sugar to eggs, which surgically thins and loosens the batter to mimic the body of a blini. Heavenly and hot, indeed! https://www.thekitchenscholar.com/recipes/queen-of-puddings monthly 0.5 2022-08-03 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/9aee7fcd-f679-4d05-9394-2d66ac5cc4ee/Queen+of+Puddings.png Recipes to Explore - QUEEN OF PUDDINGS - Make it stand out Bread undeniably represents the soul of British frugality for almost a millennium. Once an expensive commodity greedily controlled by the millers guild, a notorious distinction Geoffrey Chaucer alluded to on The Miller’s Tale, any leftover loaf that had gone stale would mix into custard and become part of dessert pudding. In 1865, Massey and Son’s Comprehensive Pudding Book debuted the reign of a queen among puddings, distinguished by its fine attire of breadcrumbs and custard, its sparkling jewels of fruit preserves, and its golden crown of meringue. Of course, the queenly fashion can vary according to the playful decision of her baker to the extent that she can even wear dry brioche crumbs on her pudding base for a more ostentatious display of her flavor and texture without inciting outrage from her highly contented plebeian eaters. https://www.thekitchenscholar.com/recipes/dak-bokkeum-tang monthly 0.5 2022-07-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/ac15d05c-41f0-4316-9ffb-9a974762bc3d/Dak+Bokkeum+Tang.png Recipes to Explore - DAK BOKKEUM TANG (KOREAN SPICY CHICKEN STEW) Rustic chicken recipes live quite a reasonably brief but more contemporary history in Korean cookery because the wild and low-maintenance but sacred pheasant preferably ends up on the dining table until 1900, when Meiji Japan introduced its colonial protectorate Chōsen to the industrial wonders of Westernized poultry breeding, therefore switching the two avians on the Confucian-based Korean idiom, “pheasant instead of chicken”. Even with a new makeover of the expression, Koreans still managed to maximize homey comfort from braising the “second best” bird in a gochujang-spiked broth with potatoes and gochugaru flakes to create, what is perhaps, the reddest and boldest chicken stew known to humankind. Taste the depth of its flavors and a silver medal only makes the consolation prize all the more undeserving! https://www.thekitchenscholar.com/recipes/lazy-daisy-cake monthly 0.5 2022-07-04 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/f59bb064-1274-4817-805a-5ae4c102c106/Lazy+Daisy+Cake.png Recipes to Explore - LAZY DAISY CAKE In 1914, Margaret Hill of Waterloo, Iowa submitted a recipe to the Chicago Sunday Tribune that caught intrigue by the whimsical rhyme of its name, Lazy Daisy Cake. Frosted by broiling shredded coconut, brown sugar, and cream into a caramel glaze, the economical, no-mess, and no-fuss cake incited American homemakers to take a carefree attitude to its baking and even inspired the name for the famous stitch design in embroidery. Over the next three decades, its ubiquity among American households would skyrocket after the cooking oil company, Wesson, circulated the recipe through the promotional campaigns of its now-defunct shortening brand, Snowdrift. By the 1990s, childhood memories of the Lazy Daisy Cake would even trigger reader requests for a recipe. https://www.thekitchenscholar.com/recipes/sukharyky monthly 0.5 2022-07-02 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/57d2b408-7206-40b5-9093-9e6d4d3c03cb/Sukharyky.png Recipes to Explore - SUKHARYKY (UKRAINIAN FRUIT AND NUT RUSKS) Ukraine’s version of Italian biscotti, these buttery and nutty rusks live up to its Slavic root word, sukhar or “dry”. Along with its dryness comes a crumbly brittleness that results from the cookies continuing to lose its moisture from the dissipating heat inside the oven. They are so dainty and delectable to the point of being never enough for a morning cup of coffee, tea, or hot chocolate! https://www.thekitchenscholar.com/recipes/corn-soup-with-garlic-butter monthly 0.5 2022-10-26 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/f4d1e58c-a1bc-4655-8d25-334fc89d65c2/Corn+Soup+with+Garlic+Butter.png Recipes to Explore - CORN SOUP WITH GARLIC BUTTER Soup is perhaps the next best thing to ever happen to corn after nibbling on the kernels from the cob. The sweetest corn purées come from fresh ones that head straight to the pot of boiling water within the same day of picking or purchase. Any delay further worsened by the absence of refrigerated storage only leads to the corn converting most of its sugar into starch, thus compromising the soup’s perfect taste with an undesirable mealiness and bitterness. For a more intense flavor, the Berkeley restaurant Chez Panisse finishes its corn soup with a soft and fragrant paste of garlic and butter. https://www.thekitchenscholar.com/recipes/kamaaina-steamed-grouper monthly 0.5 2022-11-15 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/77a9760c-7024-4432-898f-2eec6c82456b/Kamaaina+Steamed+Grouper.png Recipes to Explore - KAMA‘ĀINA STEAMED GROUPER Originally a Chinese culinary technique, dousing hot oil over a gently steamed and ornately dressed whole fish never seems strictly confidential art among the households of Hawaiian residents or kama‘āina regardless of their heritage. Always done at the last moment before serving, the rhythm of aromatics crackling at the sizzling heat of the oil can certainly tempt everybody at the table to stop themselves in their tracks and awe at the wonderful sight and pleasant fragrance. Meanwhile, the fish absorbs the mouthwatering flavors and will just taste as good as it looks, smells, and sounds. https://www.thekitchenscholar.com/recipes/scotch-woodcock monthly 0.5 2022-07-08 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/e874278f-b0b4-410e-a9d7-0a6c3f62b013/Scotch+Woodcock.png Recipes to Explore - SCOTCH WOODCOCK Inspired by the jocularity and connection of Welsh Rabbit (or Rarebit) to bunnies a century earlier, Victorians coined creamy scrambled eggs sitting over warm anchovy toast “Scotch Woodcock” to showcase their love of savory courses. The choice of words takes a judgmental and oxymoronic potshot towards the Scots, who supposedly pinched pennies, and the lavish price the small woodland game bird fetches at the market. https://www.thekitchenscholar.com/recipes/joes-special monthly 0.5 2022-11-18 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/589a7cda-b318-446b-a002-a459d5e1a716/Joe%27s+Special.png Recipes to Explore - JOE'S SPECIAL “Joe” may stand for the ordinary in the English lexicon, but any San Francisco Bay Area-based restaurateur who went by that name during the 1920s and 1930s laid special claim to a hash of ground beef, chopped spinach, and scrambled eggs. Godfather to all these dining Joes was New Joe’s, which, ironically, was not owned by Joe Such-and-such but by a certain Pietro Arrigoni! When New Joe’s closed, another Joe restaurant, Original Joe’s, took over the mantle in perpetuating the wholesome spirit of the dish to the level of modern comfort food for locals and even home cooks. https://www.thekitchenscholar.com/recipes/udang-asam-putih monthly 0.5 2022-11-08 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/976609f3-a141-4d0e-8011-ce3b6f00ef7a/Udang+Asam+Putih.png Recipes to Explore - UDANG ASAM PUTIH (SHRIMPS POACHED IN WHITE TAMARIND SAUCE) Unlike other tamarind-based stews, the “whiteness” translated from its Malay name may implicitly refer to how the absence of a rempah seasoning preserves the naturally “clean” state and straightforward preparation of the broth. Any seafood will fit well with Asam Putih, but shrimps or prawns cater to those craving for a sweet subtlety to come with the sour taste. https://www.thekitchenscholar.com/recipes/eomuk-bokkeum monthly 0.5 2022-06-14 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/514d8782-a1c3-4ff9-9c7b-85ee427577c4/Eomuk+Bokkeum.png Recipes to Explore - EOMUK BOKKEUM (SIMMERED FISH CAKES) Eomuk (pronounced uh-mook) or fish cakes entered Korea by way of Japan colonizing Busan and industrializing its production in the city between 1910 to 1945. After the Korean War divided the nation, the same fish cake plants saved the democratic South by providing the source of protein against food shortage. Since then, fish cakes have become a symbolic pride of practicality for Koreans, whether they be street cart delicacies or communal banchan in households and restaurants. https://www.thekitchenscholar.com/recipes/miyeok-muchim monthly 0.5 2022-09-08 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/91b9ac53-ac3d-4f9b-892f-acc3ca3c5a7e/Miyeok+Muchim.png Recipes to Explore - MIYEOK MUCHIM (KOREAN SEAWEED SALAD) Like their Chinese and Japanese neighbors across their peninsula, Koreans also harvest wakame or sea mustard, locally called miyeok, for food. Pregnant and nursing mothers drink a bowl of seaweed soup to pass on its nutrients to their developing fetuses and newborns. Miyeok even shows up on birthdays as a semantic and symbolic reminder of its primeval role in human nourishment. When Koreans serve an appetite-whetting salad of miyeok, they drizzle with Chojang, a sweet and spicy vinaigrette of toasted sesame oil and rice vinegar, for a lingering flavor that fits well with the soft, smooth, and silky texture of the hydrated seaweed. https://www.thekitchenscholar.com/recipes/bossam monthly 0.5 2022-07-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/cca19a18-7108-480d-bf00-197b8ec9c358/Bossam.png Recipes to Explore - BOSSAM (KOREAN BRAISED PORK BELLY) For more than six documented centuries, aristocratic yangban of the Joseon Dynasty would deliver a porcine feast to compensate and reward their gimjang workers for the intensive labor and devotion poured in preempting and fermenting massive quantities of kimchi for the winter. Boiling the tender parts of the slaughtered pig, such as the shoulder and belly, yields what would become the meaty centerpiece of Bossam. Danji’s modern take on Bossam is a more flavorful upgrade of a recipe by Yoon-ok Kim when the erstwhile first lady hosted a luncheon for Hallyu ambassadors during a 2011 state visit in the United States. Its two key elements? One, a prior searing gives the pork a richer, more robust, and more complex taste that improves over time, the longer it rests in its braising liquid. Two, the blanched cabbage ssam takes neutrality to let the pork belly splendor the palate with the decadence of its juices. https://www.thekitchenscholar.com/recipes/fried-tofu-with-pajeon-sauce monthly 0.5 2022-06-12 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/d444eda6-6e13-4a8f-ab55-f0defa0ae9bb/Fried+Tofu+with+Pajeon+Sauce.png Recipes to Explore - FRIED TOFU WITH PAJEON SAUCE Due to their high water content smoothly glossing their body, soft and silken tofu are just as delicate and creamy as a fresh burrata cheese. By deploying this logical simile to culinary context, these tofu types can also qualify for deep-frying so the bean curd fritters end up paralleling fried mozzarella sticks in terms of the molten and gooey texture of the interior. Unlike cheese, however, time is of the essence upon serving fried tofu, or else any slight wait from consuming them at their best can ruin the tasting experience with the irreparable sogginess within several minutes. https://www.thekitchenscholar.com/recipes/spicy-pork-and-gochujang-bolognese-noodles monthly 0.5 2022-05-29 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/bc3a4947-b829-4dcc-9485-1c2c33454cea/Spicy+Pork+and+Gochujang+Bolognese+Noodles.png Recipes to Explore - SPICY PORK AND GOCHUJANG BOLOGNESE NOODLES Inspired by his love of Italian food, Hooni Kim reimagines and recreates the Bolognese ragù with four Korean twists. BKO Sauce replaces soffritto for the aromatic base; the fermented chili paste, gochujang, substitutes the tomatoes in dyeing the sauce red with an added fiery and spicy kick; the tandem of soy sauce and sugar takes the role of milk to quickly tenderize the meat proteins off-heat; and Korean noodles, jajang or kalguksu, provide the hearty body in lieu of the richness present in egg-based pastas of Emilia-Romagna. Hooni serves the noodles in his restaurant, Danji, as a winter lunch staple, so guests can relish in the sensation of warmth from its boldly hot flavor. https://www.thekitchenscholar.com/recipes/bko-sauce monthly 0.5 2022-07-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/9c56b2c8-e04f-42d1-8efc-1dc4d0851a81/BKO+Sauce.png Recipes to Explore - BKO SAUCE (BACON KIMCHI ONION SAUCE) By consolidating the salty and smoky notes, the tart and spicy taste, and the sweet shades into a single condiment, Hooni Kim has sanctified bacon, kimchi, and onion into a contemporary holy Korean trinity. If the analogy fits accordingly, his BKO brainchild functionally equates to a Koreanized mirepoix, figuring prominently in his dishes at Danji. Slather the BKO over fries or nachos for a Korean-themed snack at watch parties. Pizzas and sandwiches get a vivacious flair with a BKO topping or filling, respectively. Better yet, stir the BKO into the ground pork to build the flavor base for Spicy Pork and Gochujang Bolognese Noodles. https://www.thekitchenscholar.com/recipes/pajeon-sauce monthly 0.5 2022-05-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/de9e796b-a9ee-4498-adda-0dc4317fbb23/Pajeon+Sauce.png Recipes to Explore - PAJEON SAUCE Any jeon or Korean vegetable fritter tastes flawless and stunning when accompanied with a tandem dip of soy sauce and rice wine vinegar because the umami and acidity qualities of the latter synergize to enhance the flavor of the former and to minimize the cloying sensation brought by the fat residues adsorbed within the starchy surface. Pajeon sauce will even work with fried dumplings or tofu, turning mundaneness into the extraordinary. https://www.thekitchenscholar.com/recipes/duck-a-l-espagnole monthly 0.5 2022-07-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/52ac866b-6553-4f26-9cd9-ca71960ef3a6/Duck+a%CC%81+l%27Espagnole.png Recipes to Explore - DUCK À L’ESPAGNOLE (DUCK BREAST WITH ORANGES AND GREEN OLIVES) Modern pintxos, particularly those classified under cocina en miniatura, have undergone a more sophisticated polish by adapting the cooking styles and movements of other countries outside of Spain and injecting personal enhancements that bring forth a sense of Basque touch. This duck recipe by Gerald Hirigoyen of Piperade in San Francisco, California takes a page from the French classic Caneton á l'Orange and adds slivers of green Manzanilla olives for a briny and nutty curveball on the sauce and a distinct expression of Spanish identity. https://www.thekitchenscholar.com/recipes/gildas monthly 0.5 2022-04-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/fe1a648e-7293-4766-bbff-36969bf3dd86/Gildas.png Recipes to Explore - GILDAS Rita Hayworth zoomed to cultural consciousness and Hollywood bombshell status from the 1946 blockbuster film noir, Gilda, where she played the eponymous lead. To honor the screen icon who bore Spanish heritage, bartops in San Sebastián renamed one of their earliest banderillas after the fictional femme fatale. Gilda Farrell was salty as an anchovy fillet, feisty as Guindinilla chiles, and greenly risqué as Manzanilla olives, and a proper stacking of the trinity in a skewer captures her curves to make one seductive pintxo. https://www.thekitchenscholar.com/recipes/montaditos-de-revuelto-de-seta monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/dad651de-6242-4e11-93f1-6ecfd15f93ff/Montaditos+de+Revuelto+de+Seta.png Recipes to Explore - MONTADITOS DE REVUELTO DE SETA (EGG AND MUSHROOM CANAPÉS) Eggs figure highly in the toppings of montaditos served by Basque pintxo bars in the capital of Vitoria-Gasteiz because they add an aesthetic heartiness to any slice of bread. When cooked by scrambling, anything as simple and delicious as sautéed mushroom bits can imaginatively join the soft curds for a curious surprise worthy of splurging from the cuadrilla treasury. https://www.thekitchenscholar.com/recipes/basque-fries monthly 0.5 2022-04-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1d2b4d68-e0ae-49f6-bf7d-8ca628f38bf7/Basque+Fries.png Recipes to Explore - BASQUE FRIES Accentuated by the sweet and smoky dusts of piment d’Espelette, all potato fries hailing from the Basque region seem to share two common traits. First, their wedge-shaped cuts more likely resemble chunky shards than thick strips. Second, the potatoes have already cooked to a slight tenderness from a brief blanch before they can even touch the hot frying oil, giving the nicely soft interior underneath the crunchy and crispy skin. https://www.thekitchenscholar.com/recipes/banderillas-de-setas-al-ajillo monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/d7c1b6ba-c578-4890-8245-43f5cf66c043/Banderillas+de+Setas+al+Ajillo.png Recipes to Explore - BANDERILLAS DE SETAS AL AJILLO (GARLIC MUSHROOM SKEWERS) Virtually every bar around Spain can never deny nor replace the constant craving for garlic mushrooms in their menus. Rather than present them in the orthodox form of vermouth-marinated tapas on clay cazuelas, some pintxo bars in Bilbao thread small button mushrooms on toothpicks to transform them into quick bites that add an earthy twist to a shot of martini. https://www.thekitchenscholar.com/recipes/txorizoa-sagardotan monthly 0.5 2022-04-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/75cae6bd-a5c3-408c-9e4a-0079432a7fe9/Txorizoa+Sagardotan.png Recipes to Explore - TXORIZOA SAGARDOTAN (CIDER-BRAISED CHORIZO) Still apple cider has been pivotal to Basque culture and culinary heritage for more than four centuries. Basque seafarers, who drank three quarts of the barrel-stocked elixir daily, were sought-after for their imperviousness to scurvy or “the spoil of the mariners” during long-distance voyages. From small-scale orchard refineries, vintage cider houses in the Basque countryside would modernize into sagardotegia by injecting restaurant hospitality to buffer the pleasures of alcohol drinking. Regardless of one’s appetite, the meal begins with a pintxo of chorizo skewers tenderized by the acidity of the cider and served with a loaf of crusty bread on the side, an earnest incentive for the guests to stay and anticipate any other titillating delicacies the sagardotegi has to offer. https://www.thekitchenscholar.com/recipes/rabas monthly 0.5 2022-04-17 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a9ae20bb-9946-44c2-916f-9787d11dc6ca/Rabas.png Recipes to Explore - RABAS (CANTABRIAN FRIED SQUID) Sunday afternoons in Cantabria are best spent on a treasure hunt for the finest squid fritters among local pintxo bars. To keep the spirit of competition alive and interesting, bar cooks would unlock their personal recipes, ranging from the frying batter to the species of the mollusk to the shape of the squid cuts. Regardless of the permutations afforded by the imagination, a stunning serving of Rabas rests on the freshness of the catch, which should give a sweet tenderness and a pristine essence of the sea upon the very first bite. https://www.thekitchenscholar.com/recipes/vushka monthly 0.5 2022-03-31 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/8f563915-be1d-4fe4-8a2b-6fedafcab4f0/Vushka.png Recipes to Explore - VUSHKA (UKRAINIAN MUSHROOM DUMPLINGS) For two weeks between January 6 and January 19, devout Ukrainians celebrate a separate Christmas season because the liturgical year of the Orthodox faith observes the Julian calendar rather than the Gregorian schedule. Christmas Eve supper only begins upon the sight of a first twinkling star on the eastern night sky of January 6. Twelve meatless dishes of Svyat Vechir, each one representing an apostle, await the starving household gathered around the dining table to dig in after an entire day of fasting. An irreplaceable presence among the delicious dozen is the mushroom-stuffed dumpling, Vushka, which translates to “little ear” in Ukrainian due to the curvy twists that literally give rise to its quaint shape. Serve the dumplings as a standalone in clear broth or light sour cream or as a buoyant accompaniment to a hearty helping of vegetarian Borsch; they are absolutely marvelous! https://www.thekitchenscholar.com/recipes/kyivan-cutlets-with-mushroom-gravy monthly 0.5 2022-04-09 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/d09ddd14-6054-4853-9e95-acc04aa8c8f9/Kyivan+Cutlets+with+Mushroom+Gravy.png Recipes to Explore - KYIVAN CUTLETS WITH MUSHROOM GRAVY Compounding kotlety or “cutlets” to the Ukrainian capital of Kyiv often misassociates the name with breaded poultry breast, when in fact, the source can also be the minced meat of any mammalian livestock. Kyivan cutlets of ground pork and beef take the shape of any normal meat patty or croquette. This recipe incorporates mashed potatoes and marinated herring into the raw cutlet mixture, giving a light and firm body to the cooked meat and providing a subtle sweet briny taste to complement the earthy flavor of mushroom gravy. https://www.thekitchenscholar.com/recipes/chebureki monthly 0.5 2022-10-17 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/5572af18-44cb-48a3-a480-4c6394040505/Chebureki.png Recipes to Explore - CHEBUREKI (CRIMEAN FRIED MEAT PIES) Ukraine has become home to almost half of the Crimean Tatar population since the fall of the Soviet Union, with a majority of the survivors returning and concentrated within the Crimean Peninsula. Despite their continuous experiences of discrimination and persecution by facist Russian authorities, who illegally annexed Crimea in 2014, to this day, Crimean Tatars manage to preserve their cultural identity and pride through Chebureki, half-moon-shaped turnover filled with ground meat and onions. Best serve these pies piping hot when the steamy meat juices seep into the crispy bite of the golden flaky dough. https://www.thekitchenscholar.com/recipes/millet-kasha monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/b69c2154-14b1-4af1-b619-d4903d0472fb/Millet+Kasha.png Recipes to Explore - MILLET KASHA High-quality millet crops grow year-round and ubiquitously all over southern Ukraine, where the Pontic-Caspian Steppe annually provides long and dry summers and light rainfall and snowfall. In the old days, Slavic carters around the region relied on millet to nourish themselves from distant and tiresome travels, and they would cook the cereal grain to a porridge inside an iron kettle over an open wood fire. Final additions of unrendered salted pork fat or salo and foraged mushrooms flavor the neutral taste of the millet. https://www.thekitchenscholar.com/recipes/ryba-z-khronom monthly 0.5 2022-05-30 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a9f806cf-ee50-47d7-92f3-71c35bbbea10/Ryba+z+Khronom.png Recipes to Explore - RYBA Z KHRONOM (BAKED FISH FILLETS WITH PINK HORSERADISH SAUCE) Jewish Ukrainians like the freedom-fighting President Volodymyr Zelenskyy or any of their diasporic descendants including Steven Spielberg, Bob Dylan, Mel Brooks, Jon Stewart, Leonard Nimoy, and Mila Kunis, would have encountered a baked casserole of fish clothed with a veil of piquant horseradish in their household dining table at least once in their life. Because horseradish loses a considerable amount of flavor at high temperatures, it does not join the fish during baking. Instead, the fish cooks under a velouté sauce to keep moist before the finishing horseradish provides a tasty boost. https://www.thekitchenscholar.com/recipes/pampushky monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/6e459335-9698-4a7c-94e1-ae8a90a33acf/Pampushky.png Recipes to Explore - PAMPUSHKY (UKRAINIAN GARLIC BUNS) By unanimity, a bowl of red Borsch in Ukraine needs a loaf of Pampushka as a chaperon to the dining table. After all, Ukrainian language assigns a masculine noun for the beet soup, whereas the gender for the plump and fluffy garlic buns, which also translates to a gorgeous plus-sized woman, takes on a feminine term. A freshly baked Pampushky always finishes with a coat of garlic oil slathered onto the hot surface of the bread to quickly cook and assuage the strong bite of raw garlic into savory goodness. Garlic lovers will certainly unite for the want of Pampushky. https://www.thekitchenscholar.com/recipes/curried-macaroni monthly 0.5 2024-05-13 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/13916cb0-8411-4501-a2f5-6ec4544a5952/Curried+Macaroni.png Recipes to Explore - CURRIED MACARONI Aside from cheese, curry powder can colorize and perfume plain white Bechamel sauce into a golden and aromatic complement for any tubular pasta. Generous heaps of cilantro further enhance the South Asian feel to the dish. https://www.thekitchenscholar.com/recipes/roast-chicken-with-vegetables monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/7dc4fe62-329b-49c5-918b-7435a6eea200/Roast+Chicken+with+Vegetables.png Recipes to Explore - ROAST CHICKEN WITH VEGETABLES - Make it stand out Marion Cunningham’s recipe for roast chicken is basic at its very core, designed to break down any fearful reservations of the novice cook or free a busy cook from spending too much effort and focus on it. Within a span of an hour inside a preheated oven, the chicken ends up golden, moist, savory, and all ready to eat. https://www.thekitchenscholar.com/recipes/pork-tenderloin-with-cream-biscuits-and-gravy monthly 0.5 2022-02-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/0625ecda-0fc9-4679-9381-c34e75c00d94/Pork+Tenderloin+with+Cream+Biscuits+and+Gravy.png Recipes to Explore - PORK TENDERLOIN WITH CREAM BISCUITS AND GRAVY Fried pieces of pork tenderloin and fluffy cream biscuits make a delicious and hearty farmhouse breakfast duo that can power through an entire morning of hard physical labor. The fullness of an individual meal serving can even lead to an omission or delay of lunch in cases of hectic workloads. Best of all, there is even no need to consume a significant amount of time and effort in kneading and baking the biscuit dough, cooking the pork, and thickening the gravy. https://www.thekitchenscholar.com/recipes/oyster-stew monthly 0.5 2022-02-19 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a9ca12ac-a1be-4872-ae1e-202b7664ff4d/Oyster+Stew.png Recipes to Explore - OYSTER STEW Irish Catholics fleeing the Great Potato Famine brought their Christmas Eve tradition of meat abstinence to the American shores during the mid-19th century. What used to be their homeland holiday staple of briny dried ling fish stewed in milk, the immigrants substituted with sweet oysters simmered in the same liquid to arrive at an equally tasty result, hence, conceiving a genuine American classic from the Irish diaspora. https://www.thekitchenscholar.com/recipes/quince-pancakes monthly 0.5 2022-07-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a76d01dc-3a28-45c6-8098-3f4778477841/Quince+Pancakes.png Recipes to Explore - QUINCE PANCAKES Even at their ripe state, quinces still require both heat and a sweet additive to shed their dull appearance, tough grittiness, and tannic inedibility, a categorical imperative dating back to ancient Mediterranean civilizations. Sugar and nigh-boiling temperature draw out the wonderful apple- or pear-like fragrance and magically transform the colorless fruit pulp into delicate rosy or ruby red chunks, depending on tannin content. Cooked quinces easily squish into a thick gelatinous purée under the slightest physical stress. In this recipe courtesy of the breakfast-only restaurant Bridge Creek in Berkeley, California, quince purée boldly spices the pancake with its elusively delectable flavor that any clueless eater will just keep on savoring and guessing with wondrous excitement. https://www.thekitchenscholar.com/recipes/tomato-gratin-stew monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/eb33c9f0-0d54-490e-97db-936ecf3d44cc/Tomato+Gratin+Stew.png Recipes to Explore - TOMATO GRATIN STEW Casserole qualities of baked tomatoes heavily depend on the juiciness and ripeness of the produce. Sometimes, the gratin can slip under the cook’s nose and turn watery due to tomatoes constantly discharging their juices from the oven heat. Other times, the tomatoes keep intact and firm to the bite, while the bread crumb topping sops and thickens the bubbling cream into a sauce. Practice and play with the variables behind this delicious dish to arrive at a personal favorite. https://www.thekitchenscholar.com/recipes/macadamia-and-white-chocolate-chunk-cookies monthly 0.5 2022-07-25 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/351c2806-7f03-4963-8f46-aae24c399f39/Macadamia+and+White+Chocolate+Chunk+Cookies.png Recipes to Explore - MACADAMIA AND WHITE CHOCOLATE CHUNK COOKIES When toasted macadamia nuts, white chocolate chunks, and oatmeal cookie dough bake together to a golden perfect, expect sinful loads of buttery synergy between salty and crunchy, sweet and creamy, and soft and moist components! https://www.thekitchenscholar.com/recipes/coffee-white-chocolate-mousse monthly 0.5 2023-12-25 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/702ad4dc-700f-43a2-b642-c83ff40f56b2/Coffee-White+Chocolate+Mousse.png Recipes to Explore - COFFEE-WHITE CHOCOLATE MOUSSE Dark roasted notes of mocha shine more genuinely within the purity of a white chocolate base because the sharp bitterness of espresso has no other similarly interfering color or flavor profile it had to contend against. The only stumbling block to the partnership is the volatility of melted white chocolate to seize up from the slight drop of hot liquid coffee. To avoid such tension, the espresso needs to cool down by thinning with well-chilled heavy cream, which can then absorb more deeply into the white chocolate. https://www.thekitchenscholar.com/recipes/white-chocolate-brownies monthly 0.5 2022-01-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/5a2908f2-f095-4b33-a4b2-a5d2132202a5/White+Chocolate+Brownies.png Recipes to Explore - WHITE CHOCOLATE BROWNIES By having white chocolate take the place of dark chocolate, these moist and dense cakey brownies have exchanged conventional wisdom for albinism colorized with marvelous flavors of grated orange zest and fresh raspberries. An additional topping of baked meringue upgrades the delicate dessert for swanky affairs to remember. Even a food snob will be none the wiser on how a deviantly simple sweet treat in its glamorous disguise managed to climb the social scale and slip past his or her snooty defenses! https://www.thekitchenscholar.com/recipes/white-chocolate-souffle-cakes monthly 0.5 2023-01-13 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/ae2b23c2-ad4b-4dcd-b8d2-c08f35a29358/White+Chocolate+Souffle%CC%81+Cakes.png Recipes to Explore - WHITE CHOCOLATE SOUFFLÉ CAKES Macerated berries fill the bottom of these irresistible soufflés, so their bursted juices turn into a deposit of sweet tart syrup that ripostes to the soft and creamy warmth of white chocolate. Harboring any absurd thoughts of serving the enticing dessert with an extraneous sauce is a strictly forbidden superficiality! https://www.thekitchenscholar.com/recipes/white-chocolate-mousse monthly 0.5 2022-07-30 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/e979d0b5-2043-42fa-bf92-c888df6ad7e0/White+Chocolate+Mousse.png Recipes to Explore - WHITE CHOCOLATE MOUSSE Without the cocoa solids and the sufficient amount of cocoa butter to capably hold the supersaturation of sugar and milk powder altogether, white chocolate collapses to a dull and grainy paste under prolonged exposures to temperatures beyond its melting point. For this reason, adding a liquid matrix, like hot simmering cream or warm melted butter, to white chocolate is often necessary to mildly insulate the latter from a sudden heat shock as the solid smoothly transitions into a fluid ganache. Upon congealing in ambient conditions, the soft and creamy emulsion retains its homogeneity and silkiness with an enhanced pliability to fit in the airy and fluffy body of whipped cream and make a perfectly stable White Chocolate Mousse. https://www.thekitchenscholar.com/recipes/white-chocolate-ice-cream monthly 0.5 2022-01-16 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/c83c4703-fc11-4091-b42d-59186e5299c7/White+Chocolate+Ice+Cream.png Recipes to Explore - WHITE CHOCOLATE ICE CREAM Marcel Desaulniers’ recipe for White Chocolate Ice Cream bypasses the heavy cream, which, when excessively added, can outweigh and overwhelm its original purpose of granting a light and smooth body to the ice cream. In its stead is a higher white chocolate content wherein the intrinsic chemistry of cocoa butter not only compensates for the dairy fat needed in enveloping and lubricating ice crystals and immobilizing air packets within during freezing and churning but also accentuates the white chocolate essence and produces the desirably rich and glossy ivory sheen. https://www.thekitchenscholar.com/recipes/lavender-white-chocolate-sables monthly 0.5 2022-07-20 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/7dd1510e-5761-47b9-8f3b-b73b7ae69797/Lavender-White+Chocolate+Sable%CC%81s.png Recipes to Explore - LAVENDER-WHITE CHOCOLATE SABLÉS Lavender blossoms, specifically dry culinary-grade flower buds, simultaneously impart sweet, floral, and woody fragrance notes and subtle citrus hints, which pair perfectly with the warm and cozy vanilla scent of white chocolate. Bind the seemingly odd couple into a buttery dough of Pâte Sablée, and the shortbread bakes into soothing and tantalizing cookies that can incite sensual delights for afternoon tea or positive afterthoughts from an evening dessert. https://www.thekitchenscholar.com/recipes/lemongrass-crusted-salmon-with-watercress-ginger-sauce monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/95c35c7a-28fc-4df9-bde8-b4bf085970b4/Lemongrass-Crusted+Salmon+with+Watercress-Ginger+Sauce.png Recipes to Explore - LEMONGRASS-CRUSTED SALMON WITH WATERCRESS-GINGER SAUCE Warm tropical waters may prevent species of Pacific salmon from migrating and inhabiting the Hawaiian archipelago, but the beloved import locally ranks second to tuna in the category of most consumed fish. Despite foreign sourcing, acceptance, popularity, and diverse communities integrated salmon into an ingredient of Hawaii Regional Cuisine. The recipe below from Roy Yamaguchi of Roy’s Restaurant in Honolulu has the fish coated by eleven Asian spices, seven of which contributes by Japanese shichimi, and lain upon a bright green and peppery beurre blanc sauce not only to cast a striking visual but also to showcase the lofty status of salmon in reflecting Hawaii as a rich melting pot of flavors brought by centuries of migration. https://www.thekitchenscholar.com/recipes/grilled-marlin-with-mai-tai-sauce monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/9239d2b8-dc68-4cb3-95e8-9bbfabd6fae0/Grilled+Marlin+in+Mai+Tai+Sauce.png Recipes to Explore - GRILLED MARLIN WITH MAI TAI SAUCE Mai Tais came to actual existence under the guidance of human gimmick to provide an archetypal yet temporary escapist fantasy of an idyllic tropical island utopia in times of economic doldrums. Believing that the alcoholic drink is an actual reflection of their own indigenous tiki culture and setting due to the predominant Polynesian population, Hawaiians wanted a sip of the California dream and twisted the rum-spiked beverage with additional splashes of pineapple juice into a signature and beloved cocktail. If pineapple and rum can make a wonderful concoction, why not use the same formula as a light and savory sauce for grilled fish? In the case of the densely-fleshed marlin, infusing sage into the Mai Tai sauce gives earthiness the fish needs to compensate for its mild flavor. https://www.thekitchenscholar.com/recipes/pago-pago-snapper monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/6f7329a9-bfb1-4428-949c-e6ee1c241abf/Pago+Pago+Snapper.png Recipes to Explore - PAGO PAGO SNAPPER No other American state or territory can outmatch American Samoa when the export value of fish landing becomes a matter of concern. The port at the capital city of Pago Pago located on the main island of Tutuila annually commands a fifth of a billion U.S. dollars, geographically aided by the size and water depth of the naturally landlocked and elbow-shaped harbor. In addition, canning factories and processing plants along the Pago Pago dock can choose, scale, gut, preserve, and send out an entire shipment of catch within the same day at utmost precision and efficiency. In this recipe, Hawaii-born chef Sam Choy seems to have taken inspiration from the daily economic activity of the South Pacific fishing hub and actualizes that concept to the work-up time of the dish, courtesy of steeping the vegetables in lemon juice and olive oil for a few hours. Maceration of the tomatoes, bell peppers, and green papayas creates a citrus-tasting Polynesian-style “sauerkraut” to accompany the sacred fish centerpiece. https://www.thekitchenscholar.com/recipes/lilikoi-ginger-sweet-and-sour-grouper monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/6df24263-b5c0-435d-a156-24b8569683a7/Liliko%27i%CC%84-Ginger+Sweet+and+Sour+Black+Sea+Bass.png Recipes to Explore - LILIKO'Ī-GINGER SWEET AND SOUR GROUPER Chinese tastes arrived on the Hawaiian shores in 1852 through Cantonese laborers contracted to cultivate the burgeoning sugarcane plantations. This indentured servitude of immigrants, for better or for worse, inadvertently introduced the Yue cuisine of Guangdong to locals, and Hawaiians learned how to adopt and refine the culinary concept of “sweet and sour” into their own cooking and in accordance to their own beloved tropical flavors and produce. One favorite ingredient for the desired “sweet and sour” effect in sauces is the liliko'ī or passion fruit, which intensely packs an intriguing sugary and tart punch and a unique fruity and floral aroma in its juices to an extremely lean and delicate fish, such as the deepwater bottom-dwelling hapuʻupuʻu or grouper. https://www.thekitchenscholar.com/recipes/tongan-coconut-bass monthly 0.5 2021-12-18 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/0c33686e-bf9b-4635-9c1b-7a67675affb2/Tongan+Coconut+Bass.png Recipes to Explore - TONGAN COCONUT SEA BASS During the 1990s, the Tongan government sold passports to the Chinese in hopes that the island nation could lure in wealthy Hong Kong residents who feared the erosion of civil rights brought by the impending transfer of British colonial rule to Chinese authority. What happened instead was the unexpected steep influx of Chinese mainlanders seeking employment and greener pastures in copra and fishing industries. By becoming the main ethnic minority in Tonga, Chinese immigrants introduced lemon, garlic, and ginger as novel aromatic concepts that can fuse into the essential elements of the local cuisine. The flavors imparted by the foreign triumvirate blessed Tongans the opportunity to forge a distinct identity for their fish cookery, allowing it to stand out from the rest of its Pacific Rim neighbors. https://www.thekitchenscholar.com/recipes/marquesan-baked-snapper-orange-coconut-sauce monthly 0.5 2021-12-20 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/fac96752-709e-4543-8e27-58f6c532f998/Marquesan+Baked+Snapper+with+Orange-Coconut+Sauce.png Recipes to Explore - MARQUESAN BAKED SNAPPER WITH ORANGE-COCONUT SAUCE Throughout his lifetime, Herman Melville claimed his literary fame from his debut book, Typee: A Peep at Polynesian Life, wherein he recounted his brief stay in the Marquesan island of Nuku Hiva under the first-person narrative of Tom. Typee did not just collectively refer to the clan of hospitable “cannibals”, who harmlessly held Melville, and, in fictional effect, Tom, in captivity, but the label was also a verbal variation of their tribal domain, Tai Pī or Taipivai Valley. Aside from its size, the Taipivai boasts the fertility of its soil in growing fruit-bearing trees like bananas, oranges, and coconuts, quite ironic for a name that translates to “a sea full of water”. Cuisine-wise, the irony of Taipivai characterizes the tropical paradise flavor of the Marquesas. Taste the case of an orange juice and coconut milk liaison saucing a firm white-fleshed saltwater fish. Never in a million years anyone can imagine that sweet, citrus, and floral flavors will be compatible with fish but it works! https://www.thekitchenscholar.com/recipes/poisson-cru monthly 0.5 2021-12-08 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/c855b654-e0b6-4f1e-a55d-18f9db6c3e00/Poisson+Cru.png Recipes to Explore - POISSON CRU (TAHITIAN LIME-MARINATED TUNA AND COCONUT SALAD) Its underlying culinary principle is simple chemistry — lime juice cooks the fish by protein denaturation, and coconut milk mollifies the astringent acidities that residually linger and bite into the taste buds. Despite its Francophonic name, which translates to “raw fish”, Poisson Cru has always kept and prided itself of its immaculately Tahitian identity and nationalism even under the territorial governance of France for more than 140 years. With the Polynesian archipelago halfway around the globe, the mainland French never bothered to appropriate the respective marinating and smothering of fish chunks in citrus juice and coconut milk into a bistro favorite, unlike the tartare of any finely minced animal flesh. In contrast, Poisson Cru comes to the table au naturel, that is, the fish, preferably tuna, must be the freshest among the day’s catch and the coconut is the most virginal at the first press. One can only expect a burst of indescribable deliciousness that leaves to be savored in order to be fully understood. https://www.thekitchenscholar.com/recipes/fond-brun-de-volaille monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/193d77b7-60fd-4565-8c9c-ada6ee32c6cc/Fon+Brun+de+Volaille.png Recipes to Explore - FOND BRUN DE VOLAILLE (BROWN CHICKEN SAUCE) In his autobiography, A Seasoned Chef, Jean Vergnes expressed his unquestionable love and excellence of the saucier station among the French brigade de cuisine dating back to his apprenticeship. Complete mastery of the saucier demands acute precision on the concoction of the complementary sauce in terms of taste, consistency, and delicateness. His recipe for the poultry-based and Madeira-fortified Espagnole sauce perfectly exemplifies how much he excels in this culinary skill. What ingeniously gives the sauce its caramel color are the residues of the chicken carcass frying in its own exuded fat. Try the sauce as an accompaniment to Suprêmes de Volaille Gismonda and be amazed at how it elevates the dish by providing a subtle counterpoint to the void of fat in the chicken, spinach, and mushrooms. https://www.thekitchenscholar.com/recipes/mussels-marseillaise monthly 0.5 2021-12-21 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/77140f2d-f2d6-49fe-98b2-8e4516f491b4/Mussels+Marseillaise.png Recipes to Explore - MUSSELS MARSEILLAISE Without the golden essence of saffron, any seafood stew from Marseilles would have been blandly Provençal for the past two millennia. Saffron is the perfume behind the beloved Bouillabaisse Marseillaise since the 19th century when the middle and working class began adopting the crimson flower threads into their dishes. In the case of mussels, which local chefs strictly advise against a standard Bouillabaisse stock due to their strong maritime and briny flavor, the Marseillan purpose of saffron stigmas aims to blur the boundary between the land and sea realms by lending a sharp earthy scent for a more complementary and magnetic taste than a sublime richness. https://www.thekitchenscholar.com/recipes/veal-chops-belles-des-bois monthly 0.5 2022-02-19 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/8dd32d9b-f10b-4094-9c8d-2a0953051f7e/Veal+Chops+Belles+des+Bois.png Recipes to Explore - VEAL CHOPS BELLES DES BOIS To gain more insight about the Spaghetti Primavera for an eventual feature in The New York Times, Craig Claiborne and Pierre Franey invited their longtime friends and Le Cirque owners Sirio Maccioni and Jean Vergnes to Craig’s house in East Hampton, New York for a culinary demonstration of “Manhattan’s most-talked about dish”. In their enthusiasm, the guests churned out additional specialties to produce a complete meal, the main course being veal chops in a sauce of morels and cream. Channelng the beauty of the woodlands or belles des bois takes a simple task of sautéing the veal, thus compensating the amount of time spent for each vegetable component of the elaborate pasta appetizer or earning self-gratification from luxurious cooking during solitary scenarios. https://www.thekitchenscholar.com/recipes/supremes-de-volaille-gismonda monthly 0.5 2022-03-14 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/a2a3269a-a23e-4f7f-8c45-69ecfdb667d5/Supr%C3%AAmes+de+Volaille+Gismonda.png Recipes to Explore - SUPRÊMES DE VOLAILLES GISMONDA (CHICKEN BREASTS WITH MUSHROOMS AND SPINACH) - Make it stand out Much like Lobster Thermidor, Suprêmes de Volaille Gismonda derived its name from a melodrama written by Victorien Sardou. The play, which starred French stage actress Sarah Bernhardt to take on the titular widowed duchess of Athens, premiered to success in 1894 at Théâtre de la Renaissance with a promotional poster by Czech Art Nouveau painter Alphonse Mucha and probably inspired a nearby Parisian restaurant or bistro to create and coin the dish for hungry aftershow patrons. When Jean Vergnes later presided over the kitchen of The Colony, he helped popularize the 50-year-old classic main entrée into a luncheon house specialty, catering to socialites mindful of their calorie intake. The simple serving of a breaded chicken smothered in spinach and onions left an elegant and irrevocable imprint to the Manhattan restaurant even after Jean’s departure that Graham Kerr had to devote an entire episode of its preparation on his television cooking show, The Galloping Gourmet. https://www.thekitchenscholar.com/recipes/ginger-souffle monthly 0.5 2022-01-18 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/600d716e-bafe-4d9e-a791-afb70245ec7f/Ginger+Souffle%CC%81.png Recipes to Explore - GINGER SOUFFLÉ Le Cirque’s opening dinner in 1974 capped off with sweet servings of hot Ginger Soufflé, courtesy of the menu designed by executive chef and founding owner, Jean Vergnes. Crystallized ginger compensates and accentuates whatever bright peppery pungency that may lose or temper from the thermal extraction of aromatic ginger flavors into the milk. By sinking at the bottom during baking, the candied bits redefine the meaning of “secret ingredient” with an element of surprise buried within the depths of the airy dessert. https://www.thekitchenscholar.com/recipes/cheese-tortellini-salad-riviera monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/fc7f3a67-a449-467b-be80-5fdd53ea45ad/Cheese+Tortellini+Salad+Riviera.png Recipes to Explore - CHEESE TORTELLINI SALAD RIVIERA Jean Vergnes left the grand luxe restaurant business twice, temporarily in 1962 and for good in 1978 to join the food production industry. His first venture in the commissary department of the Boston supermarket chain Stop and Shop tasked him to create and develop an industrial line of ready-to-eat and fresh food for shoppers to take home, reheat, and eat without the workups of chopping, grinding, and slicing, whereas his final documented consultant stint at Famiglia Industries, Inc. in 1988 charged him with the responsibility of innovating unique pasta varieties that cater to niche markets. Somewhere among the countless dishes and recipes he churned out from both career phases is a beautiful gourmet salad of navel-shaped pasta from Emilia-Romagna and colorful vegetables that evokes the sunny disposition of the western Mediterranean coastline. Best serve the salad well-chilled to completely infuse the dressing into the tortellini. https://www.thekitchenscholar.com/recipes/tweed-kettle monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/6aab765d-cd59-475f-8224-c69f03bb6336/Tweed+Kettle.png Recipes to Explore - TWEED KETTLE (SCOTTISH SALMON HASH) Rivers Tay, Spey, and Clyde may outsize the Tweed in Scotland, but they can never outmatch the latter on salmon productivity. The dense salmon distribution in the Tweed and its tributaries easily attracts anglers from the English border since the Environment Agency does not mandate rod license applications, whereas the sport fishing season annually runs for ten months. Historically, every fête champêtre in Tweed riverbank communities would be incomplete without cooking a live catch of salmon in elongated vessels of boiling water over a picnic fire. Bypassing the scaling, cleaning, and boning steps leaves behind a chaos of skin, entrails, and bones at the bottom of the poaching pan, which Scots call a “kettle”, thus conceiving the idiom, “a kettle of fish” to describe messy circumstances. As for the actual dish, its festiveness in the Scottish countryside drew the ale houses of Edinburgh during the 19th century to adopt and amend the rural recipes into skinless and boneless servings of salmon chunks while keeping the clean and herbaceous taste of the broth. https://www.thekitchenscholar.com/recipes/sirloin-steaks-with-stilton-cheese monthly 0.5 2021-11-21 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/81fe27ed-8ed4-4e4d-b65b-0c174bc6af89/Sirloin+Steaks+with+Stilton+Cheese.png Recipes to Explore - SIRLOIN STEAKS WITH STILTON CHEESE Devon-based celebrity chef Philip Burgess earned the attention of James Beard Foundation Award-winning British food writer Elisabeth Lambert Ortiz when the former was still starting his career at The Arundell Arms in Lifton. Armed with the classical French culinary techniques he learned from his apprenticeship in Brittany, the then-young head chef instrumentally transformed the famous fishing hotel into a superb dining hotspot within southwest England by promoting local ingredients, such as the marbled Devon Ruby Red beef. Garbed in Stilton cheese, this steak recipe appeals to the carnivorous turophiles without losing the British flair and frugality. Just be wary that a “sirloin” in the British Isles and its Commonwealth nations linguistically translates to an American striploin. https://www.thekitchenscholar.com/recipes/glamorgan-sausages monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1634471272811-OUQ70UUKTAF9F2U277A8/Glamorgan+Sausages.png Recipes to Explore - GLAMORGAN SAUSAGES In his travel memoir, Wild Wales: Its People, Language, and Scenery, George Borrow recounts and lauds his breakfast at the Welsh coal-mining town of Y Gwter Fawr or present-day Brynnaman. The meal consisted of tea, buttered toast, and Glamorgan sausages, which were “not a whit inferior” to the skinless and meaty English Eppings of Sussex. What an outlandish comparison given to a vegetarian embodiment that bears no adulterated tad of mammalian flesh or casing! After all, Glamorgan sausages are finger-sized fritters of cheese, leeks, and breadcrumbs and only manifest the cylindrical shape of sausages with the aid of beaten eggs and a sheer breadcrumb coating. Originally, the preferred Welsh cheese came from the rare and critically vulnerable middle-horned Glamorgan cattle breed, which fortunately received a last-minute rescue in 1979 after being previously presumed extinct in the 1920s. Modern recipes call for Caerphilly sourced from the milk of Welsh dairies as a rich, tangy, and crumbly industrial equivalent. In the absence of Caerphilly, more accessible English cheeses like Lancashire or an aged white Cheddar will also work. https://www.thekitchenscholar.com/recipes/duck-and-minted-green-pea-stew monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1634137236561-M08BMSJRMGMRQONXTPBM/Duck+and+Minted+Green+Pea+Stew.png Recipes to Explore - DUCK AND MINTED GREEN PEA STEW - Make it stand out When game birds return to their breeding areas every spring and garden legumes mature fully for reaping every the summer, a stew of duck and sweet peas would seasonally trend the dining tables of Britain during the 18th and 19th centuries. Their inseparable partnership even rivalled “Beef Roast and Yorkshire Pudding”, and “Bacon and Baked Beans” for the dynamic duo title because of its regular references in Victorian art and literature according to the 1908 Francis Miltoun book, Dickens’ London. Maria Moss dedicated a four-stanza entry on its procedural cooking in A Poetical Cook-Book, guaranteeing contentment of the reader and another invitation from the speaker. Pall Mall Gazette food correspondent and middle-class dining ambassador, Nathaniel Newnham-Davis, chronicles the Barony of Dudley inducting the dish a membership into the typical British dinner “fit for an emperor” in the opening chapter of The Gourmet’s Guide to London . Aside from its delicious taste, the duck and peas merger produces a beautiful contrast of colors; the once-fashionable classic truly deserves a renaissance. https://www.thekitchenscholar.com/recipes/toad-in-the-hole monthly 0.5 2023-02-01 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1633792548236-ENN65KMC69S29JX9MXEW/Toad-In-The-Hole.png Recipes to Explore - TOAD-IN-THE-HOLE In spite of its tongue-in-cheek name, duplicity and relief from the absence of slimy amphibians wading and lurking within a pond of Yorkshire pudding batter can spoil and kill any potential curiosity. According to the archives of the Royal Society, Toad-In-The-Hole originally assumed the alias of “Baked Beef in Pudding” and would pop up on random occasions inside Mitre Tavern, where the elite philosophers of late 18th century London originally gathered for social dinners in search of the exotic and the sublime. Entry into the mainstream lexicon of the Oxford English Dictionary would take another three decades in 1797 at the expense of the dish losing favor and gaining notorious vulgarity among the illustrious high society. In lieu of its rejection by Londoner snobs came the simultaneous acceptance of the working class grappling with the hectic schedules brought by the first wave of the Industrial Revolution. For the sake of frugality and time management, less perishable pork sausages replaced expensive beef cuts, thus earning Toad-In-The-Hole the modern look, respect and transcendent status as a British comfort food. https://www.thekitchenscholar.com/recipes/eton-mess monthly 0.5 2022-08-10 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1633784071183-A1L7LMZQN7BESLR8M297/Eton+Mess.png Recipes to Explore - ETON MESS For more than two centuries, Harrow School and Eton College have been annually embroiled in a serious cricket rivalry held in Lord’s. So far, Eton has not only led their archnemesis by a slim margin of six wins but England’s largest exclusive all-boys boarding school has also lent its name to a sloppy-sounding parfait of whipped cream and broken meringue only served publicly on this sporting occasion and the birthday of King George III every fourth of June. The “Mess”, which first appeared on Arthur Beavan’s 1893 historical manuscripts regarding the garden party menu of Prince George and Princess May of Teck, is etymologically chaotic itself for it may refer to the freeform dessert plating, the serving quantity, or how the gobbledygook of ingredients must be jointly eaten. https://www.thekitchenscholar.com/recipes/mango-salsa monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1633005446276-70IQ0KDJDLH92KKTTZAQ/Mango+Salsa.png Recipes to Explore - MANGO SALSA Mangoes at their full maturity possess an incomparable sweetness and a juicy burst of freshness that remind of summer living in tropical paradise. Hence, a salsa of ripe mango chunks will just do the trick for a more vibrant and invigorating taste and visual to go along with chips, salad vegetables or any grilled protein. Heck, even a spoonful alone can whet any appetite! https://www.thekitchenscholar.com/recipes/pork-crepinettes-with-spinach monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1632832048429-QMWGP095NU6PDRGX33UU/Pork+Cre%CC%81pinettes+with+Spinach.png Recipes to Explore - PORK CRÉPINETTES WITH SPINACH Crépinettes derive from the French word, crépine, or pork caul because the flattened meat stuffing cures inside an envelope of netted membrane instead of a tubular casing. Threads of caul fat do not just clothe the uncooked sausage mixture with a cloak of beautiful lacy designs but they render out of the transparent sheet spacings under intense heat and char the crépinette skin into a thin crunchy crust. https://www.thekitchenscholar.com/recipes/marsala-cream-pots monthly 0.5 2021-12-02 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1632436260867-MGHCGWY3UUSCYWIU5N2X/Marsala+Cream+Pots.png Recipes to Explore - MARSALA CREAM POTS When he was still supervising the Chez Panisse kitchen from 1982 to 1992, executive chef Paul Bertolli brought Sicilian subtlety and refined brilliance to this creamy French dessert with Marsala wine and duck eggs, respectively. After all, if the fortified apertif can frequently show up in Italian zabaglione or tiramisu, then why not bind its sweet fragrant presence to a liaison of egg yolks and cream? Meanwhile, duck egg yolks have a higher fat level and low water content, thus giving an addictively silky and luscious body to the custard that any chicken egg just could not calorifically replace at the expense of texture! The cream pots are optimally served and eaten while slightly warm wherein the alcoholic vapors of Marsala are milder and less pronounced than those completely chilled. https://www.thekitchenscholar.com/recipes/green-garlic-soup monthly 0.5 2022-06-23 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1631965168446-SFQU6ME3ZFE0FMW77KPA/Green+Garlic+Soup.png Recipes to Explore - GREEN GARLIC SOUP For a limited time around the spring season, Chez Panisse serves dishes that showcase young garlic shoots as a key ingredient. Harvested at a horticultural age of two to four months since injecting the cloves into the soil, the immature foliages of garlic resemble leeks while sporting a white or rose-streaked bulbous root end and impart a delicate and sweet flavor that can take the place of its other Allium relatives in a potato-based soup. When presented to James Beard during his first visit with Marion Cunningham to Chez Panisse, he emphatically advised the owner, Alice Waters, to rename the prototype manifestation, “Green Garlic Soup”, instead of “Young Garlic Soup”. https://www.thekitchenscholar.com/recipes/zinfandel-braised-duck-legs monthly 0.5 2021-11-21 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1632049644163-GYX48LI83E1MSUQVCK0V/Zinfandel-Braised+Duck+Legs.png Recipes to Explore - ZINFANDEL-BRAISED DUCK LEGS - Make it stand out To champion “America’s Quintessential Grape”, which accounts for more than a tenth of the vineyards in California, Chez Panisse holds an annual Zinfandel Festival every fall by offering a versatile weeklong arsenal of hearty fares that revolve around the eponymous red wine. Past examples include a dessert of Zinfandel-poached pears for buttermilk panna cotta and main dishes of spit-roasted pork in Zinfandel sauce, and a stew of duck legs braised in Zinfandel, the latter of the two being an American and gamey twist on Coq au Vin. The mastermind behind the festival remains highly debatable even to this day. In his memoir, California Dish: What I Saw (and Cooked) at the American Culinary Revolution, Jeremiah Tower recollects receiving encouragement from Richard Olney to consider the wine as an inherent American possibility on French countryside cooking while the chef was on a sabbatical leave at the residence of the bon vivant in Solliès-Toucas. On the other hand, Alice Waters has staked a claim for the ownership of the idea after striking a deal with the vintner Joseph Phelps, who agreed to bottle Zinfandel Nouveau for the restaurant. https://www.thekitchenscholar.com/recipes/red-potato-and-wild-mushroom-gratin monthly 0.5 2022-03-27 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1631360771098-6IX17BA8MMWB643F7595/Red+Potato+and+Wild+Mushroom+Gratin.png Recipes to Explore - RED POTATO AND WILD MUSHROOM GRATIN Wild mushrooms bestow an incomparably earthy and rich dimension to the scallop-cut potatoes, simultaneously calling back to the rugged deciduous forests of the Golden State and the southwestern French wilderness. Serve as a complementary accompaniment to red meats like beef roasts and grilled duck breasts. https://www.thekitchenscholar.com/recipes/lindsey-sheres-almond-tart monthly 0.5 2022-08-20 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1630832093154-E87D6H7799V0KFYTGICH/Lindsey+Shere%27s+Almond+Tart.png Recipes to Explore - LINDSEY SHERE'S ALMOND TART Ever since Chez Panisse debuted to a receptive full house half a century ago up to her retirement in 1998, pastry chef Lindsey Shere supervised the dessert station in the kitchen. One of her unforgettable signature creations was an almond tart adapted and modified from a recipe by French countess and journalist Mapie de Toulouse-Lautrec. For decades, restaurant diners, alongside kitchen employees, could not resist the buttery shortcrust pastry shell filled with a creamy fusion of thinly sliced almonds and sticky caramel. It was only until superficial complaints about the difficulty of forking the tart wedges by a younger generation of patrons led to the once-identifiable house specialty retreating to sporadic appearances in the menu. Nevertheless, the simplicity of its preparation stands on par with its delicious taste that baking the tart at home can be a sweet addictive habit for any hospitable host. https://www.thekitchenscholar.com/recipes/kanab-kung-yai monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1630324123304-KNXUV1NFXGD4O6KD3QJD/Kanab+Kung+Yai.png Recipes to Explore - KANAB KUNG YAI (LAOTIAN SHRIMP IN BANANA LEAF PACKETS) Giant shrimps used to be a prized commodity in Laos only afforded by the erstwhile monarchy seated in Luang Prabang. After all, the landlocked nation had no access to the coastal waters of the Pacific and Indian Oceans, and both Mekong and Nam Khan Rivers running within the city can only provide smaller freshwater species. Hence, any curious eater can easily expect the dearth of shrimp dishes in Lao cuisine compared to the endless possibilities presented by its Indochinese neighbors. In fact, the late British food writer and diplomat Alan Davidson just found one shrimp entry among the 114 posthumous haute cuisine notes left by Phia Sing, Laos’ own pastiche of Leonardo da Vinci and Auguste Escoffier. This recipe called for wrapping the aromatic crustacean and ground pork filling inside banana leaves and grilling the tightly sealed packets over a low charcoal fire, a traditional dish and cookery locally known in Luang Prabang and Vientiane as kanab. Baking also makes a feasible and modern alternative in the home cooking of kanab to produce a light broth that is flavorfully tantalizing brought by the citrus notes of lemongrass. https://www.thekitchenscholar.com/recipes/chao-tom monthly 0.5 2023-02-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1630151307002-CT852LD1KX1DVDWOWLC1/Cha%CC%A3o+To%CC%82m.png Recipes to Explore - CHẠO TÔM (GRILLED SHRIMP MOUSSELINE ON SUGAR CANE SKEWERS) Emperor Tự Đức of the Nguyễn Dynasty notoriously had a whimsical diet and demanded he be served with meals that are remotely different from those eaten by commoners. There was one bottleneck, though. The imperial capital of Huế lacked the variety of agricultural and aquatic resources in appeasing the constant cravings of its most powerful resident. To circumvent this deficiency, cuisine refinement required a heavy injection of creativity from the kitchen staff, lest they faced capital punishment for insubordination. For instance, chewable sticks of sugar cane shoots replaced the bland and woody bamboo stems to create a skewered illusion, while simultaneously providing a delightfully sweet afterthought to the smooth wrapped layer of shrimp mousseline and salty nuớc mắm and peanut sauce. Nowadays, the esoterica of Chạo Tôm has long escaped the clutches of the defunct Vietnamese aristocracy and its national ubiquity throughout has become a blessing for the everyone to enjoy. https://www.thekitchenscholar.com/recipes/khar-bkong-chai-peoah monthly 0.5 2021-08-23 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1629617861999-KCNZYCJTTS76ES67MIV1/Khar+B%27kong+Chai+Peoah.png Recipes to Explore - KHAR B'KONG CHAI PEOAH (CAMBODIAN SHRIMP AND PRESERVED DAIKON STEW) - Make it stand out Preserved daikon possesses the substantial salinity and crunchiness necessary to complement the sweetness and plumpness of shrimps in this full-bodied Khmer stew. Though homemade preserved daikon is the favored ingredient out of personal knowledge on the pickling salt content, using the store-bought ones from Chinatown or Asian groceries will also work like a charm. Just proceed with caution on the commercial alternatives by tasting a daikon sample after each soak of water to gauge the preference of saltiness. https://www.thekitchenscholar.com/recipes/goong-kratiem-prik-thai monthly 0.5 2021-08-19 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1629288377543-2XLPKNHE6LD6LEAPD2SZ/Goong+Kratiem+Prik+Thai.png Recipes to Explore - GOONG KRATIEM PRIK THAI (THAI GARLIC SHRIMPS) - Make it stand out Thai cooks fully utilize cilantro or coriander in the kitchen that the herb roots even figure in their pounded condiments. Unlike the leaves, the roots lack 2-decenal and thus impart the woody and green fragrance notes in place of the soapy and waxy aroma. Their most prominent application in authentic Thai cuisine manifests in a flavorful camaraderie with garlic and white peppercorns known as kratiem prik thai, a highly versatile and robust paste somewhat similar to the pesto and pistou of the Italian and French Riviera. Cast this blended trinity into a marinade for shrimps and be awed at the revealing richness and complexity lent to the stir-fry! https://www.thekitchenscholar.com/recipes/sambal-udang monthly 0.5 2022-06-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1628919866450-KMK4J7V4BGQBBADYWDR7/Sambal+Udang.png Recipes to Explore - SAMBAL UDANG (MALAYSIAN STIR-FRIED CHILI PRAWNS WITH TAMARIND) Fermented krill paste or belacan perks up this beloved Malaysian viand by spiking a sharp briny flavor into the nutty sambal sauce, in which its spiciness depends on the quantity of ground chiles. In this recipe, two chiles will produce a mild dish and ten will yield a fiery one; feel free to start with six as a default number, and then, work the way up or down depending on your personal preference for spiciness for future kitchen experiments. Meanwhile, a final touch of tamarind provides a tangy finish for the prawns. https://www.thekitchenscholar.com/recipes/shrimp-and-winged-bean-salad monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1628398848510-5N2NN3CCM1P2VBVS2N7O/Shrimp+and+Winged+Bean+Salad.png Recipes to Explore - SHRIMP AND WINGED BEAN SALAD Stir-fried shrimps and blanched winged beans get tossed in a dressing of fish sauce and lime juice to make a light, refreshing, and crisp southern Burmese salad coalesced by the contrasting flavor profiles of chin ngan sat (or “sour, salty, and spicy”). https://www.thekitchenscholar.com/recipes/tom-kho monthly 0.5 2021-08-24 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1628085750845-OWKZL5KAC2PWQKI29QK7/To%CC%82m+Kho.png Recipes to Explore - TÔM KHO (VIETNAMESE CARAMEL BRAISED SHRIMPS) The Vietnamese technique of kho literally translates to “braising” or “simmering”, but the mandatory element that specifically sets the term apart from the general denotation is the presence of a dark and bittersweet caramel sauce seasoned with the robust salty overtones of fermented fish sauce. A tandem coat of caramel and fish sauce preserves any cooked protein from spoilage for days even under humid conditions, a highly convenient and economical trick Viet cooks had completely perfected long before the idea and technology of refrigeration entered and earned acceptance in the tropical country. Applying kho to shrimps, however, inevitably results in overdone and rubbery tails, which, at first glance, violates every fundamental orthodoxy of seafood cookery. In actuality, overcooking is necessary and intentional to osmotically season the shrimps with the flavors of the sauce in exchange for the latter to slowly release its sweet juices into the former. https://www.thekitchenscholar.com/recipes/rahkapaistos monthly 0.5 2021-07-28 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1627217480254-KUXRDO9LLMQECEMSMVPO/Rahkapaistos.png Recipes to Explore - RAHKAPAISTOS (FINNISH CURDCAKE) Finnish bakers have devised an antithesis to the signature dense American cheesecakes of New York by incorporating whey cheese into their batter. The residual milk solids from the whey cheese and the presence of lactose give a soft and light custard-like body and make the cheesecake less reliant on external sugar additives. Serve with a thinly glazed topping of fruit preserves and a spoon of freshly whipped cream for any afternoon fat-free and gluten-free coffee break. https://www.thekitchenscholar.com/recipes/la-valaisanne monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1627734932411-ORM14FGD1AL21C0GP1AW/La+Valaisanne.png Recipes to Explore - LA VALAISANNE (ALPINE TOMATO AND CHEESE SOUP) Very little information is known about this alpine tomato and cheese soup named after the Swiss canton. Madeleine Kamman claims to have discovered it sometime between 1972 and 1983 during an autumn mountain retreat within the vicinity of the Trient Glacier in western Valais. https://www.thekitchenscholar.com/recipes/quail-burgundy-with-grapes monthly 0.5 2021-07-25 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1627132997744-VGUFG7XX8GBZPZ2LR8HC/Quails+Burgundy+with+Grapes.png Recipes to Explore - QUAIL BURGUNDY WITH GRAPES Regardless of the location within the French region of Burgundy, be it the mountain villages in the provincial heart of the Morvan or the wine vineyards of Irancy that included the eponymous Les Cailles area, flocks of wild quail once roamed freely, scurrying in camouflage with the soil or hiding under the shade of vine leaves while pecking on the low-hanging grapes. Espousing this dietary behavior did not just spoil these avians into poor and reluctant fliers but it also made them favorably plump and flavorful game birds for the locals to capture, cook, and eat. More often than not, the traditional practice is to feature the quail along with the edible parts of their favorite plant, wherein the cloth of vine leaves give a bitter touch and the grapes add a sweet resemblance to “unhatched eggs”. Perch the birds on a crispy nest of potato cake for a complete and lifelike meal serving. https://www.thekitchenscholar.com/recipes/lasagna-alla-mamma monthly 0.5 2022-02-27 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1626610580216-4S93C97UU6D2RR8JI5TC/Lasagna+alla+Mamma.png Recipes to Explore - LASAGNA ALLA MAMMA Pope Francis elevated two of his fellow papal recipients of Time’s Man of the Year to sainthood on the Divine Mercy Sunday of 2014. Whereas the Vatican attributed the canonization of St. John Paul II to his intercession in the miraculous healing of two women from their neurodegenerative complications, the merit behind the transcendence of St. John XXIII grounded on his spearheading of the Second Vatican Council despite not serving long enough to witness the fruits of his ecumenical initiative. Having lived in poverty up to his untimely death from stomach cancer in 1963, Il Buono Papa, born Angelo Giuseppe Roncalli, came and grew up from a family of sharecroppers in the northern Italian village of Sotto il Monte in Lombardy, and he, along with his dozen siblings, often ate Lasagna alla Mamma that his mother, Marianna, to whom the dish originally got its matriarchal reference, served. The pasta, however, takes the form of upright cylindrical rolls, instead of the conventional stacks, thus, practically allowing Marianna to feed her family of fifteen hungry mouths according to appropriate portions. https://www.thekitchenscholar.com/recipes/baked-porgy-with-lemon-and-capers monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1626007474282-X6DEHQ3HJPAYMBNH80BL/Baked+Porgy+with+Lemon+and+Capers.png Recipes to Explore - BAKED PORGY WITH LEMON AND CAPERS Porgies refer to more than a hundred bottom-dwelling carnivorous fish species that belong to the Sparidae family. To identify and distinguish sparids from the rest of the catch, the seriously interested pescatarian must look for a broad gap between the huge eye and the small mouth, a spiny dorsal fin, a short anal fin, and long and pointed pectoral fins as specific and distinct anatomical features. Concealed within the mildly flavored flesh of the fish are thin but tough bones that become soft and detachable from extreme cooking temperatures. For this reason, baking a porgy whole is always the common option. Just jazz the fish up with lemon, fresh herbs, and capers for a juicy and delicious meal. https://www.thekitchenscholar.com/recipes/howard-johnsons-coquilles-saint-jacques monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1625495455926-F5GZDC1QUV0VEUH9FVNW/Howard+Johnson%27s+Coquilles+Saint+Jacques.png Recipes to Explore - HOWARD JOHNSON'S COQUILLES SAINT JACQUES New York Times food columnist Craig Claiborne met Howard Johnson, Sr. through Chef Pierre Franey, whom the latter lured from Manhattan’s Le Pavillon and employed into his enterprise as Vice-President of Research and Development. The former restaurant magnate, whose name has been irrevocably tied to middle-class American food, is actually a gourmand himself! One evening, when the Johnsons were en route to visit for dinner, Craig caused a mishap by accidentally spilling an excess of cayenne pepper into the velouté sauce of the scallops. With the fish market closed and the lack of time to start all over, Craig and Pierre resorted to masking the crisis with bottled clam juice, and their guests ate the shellfish with much gusto and no suspicion of its sauce getting tainted with the essence of another mollusk. That scallop dinner with Howard Johnson proved a memorable lesson to Craig that he included its actual recipe in his autobiographical memoir, A Feast Made for Laughter. Sans the bottled clam juice, of course! https://www.thekitchenscholar.com/recipes/strawberry-shortcake-with-grand-marnier-sauce monthly 0.5 2021-12-02 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1624971509468-UY11HJZET82DLCUJXOXQ/Strawberry+Shortcake+with+Grand+Marnier+Sauce.png Recipes to Explore - STRAWBERRY SHORTCAKE WITH GRAND MARNIER SAUCE Rather than adhere to the stringent code of shortbread biscuits and softly beaten Creme Chantilly, Pierre Franey elevates the classic dessert to an otherworldly ambrosia by respectively using pastry rounds made from cream cheese and sabayon-like cream spiked with Grand Marnier liqueur for the base and topping. The cream cheese adds a savory taste to the cookie at the expense of sweetness, whereas the Grand Marnier gives the sauce a sweet orange scent that harmonizes with the floral notes of the self-macerating strawberries. This unexpected twist truly incites divine awe and awakening to the gustatory senses! https://www.thekitchenscholar.com/recipes/xuxu-com-molho-carioca monthly 0.5 2024-02-12 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1624779180631-7FG95MJ5MF6C5AFS939L/Xuxu+com+Molho+Carioca.png Recipes to Explore - XUXU COM MOLHO CARIOCA (CHAYOTE WITH CHILE AND LIME SAUCE) No other South American nation reveres chayote more than Brazil, where locals even go far as to coining and using the Portuguese name, xuxu or chuchu, for an endearment slang. When the cultural diversity of modern Brazilian society brought by the history of conquest, colonization, slavery, and immigration also becomes a contributing factor, the prominence and national love of the vegetable in regional dishes has transformed the country into an epicenter of chayote cookery, spanning from salads to soups to stews to sautés to gratins and even soufflés! The simplest among these dishes comes from the city of Rio de Janeiro, where the signature sauce of lime juice and Malagueta chiles that traditionally accompany feijoadas can similarly imbibe into chilled chayote slices for a cool spicy and fresh citrus taste. https://www.thekitchenscholar.com/recipes/squid-and-celery-salad monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1624165069863-BREV47TSSN5K5VVFGH5D/Squid+and+Celery+Salad.png Recipes to Explore - SQUID AND CELERY SALAD If celery gets an opportunity to reign as a Chinese emperor without garbing the yellow imperial robe, it will probably pick the squid to be its gastronomic wife, and the rest of the proteins will have to settle for the rank of culinary concubines. The squid wins not for its large squinting eyes, which are gouged out for good but rather for its capability to provide a textural and aesthetic contrast and its acceptability to stick with the celery through hot or cold servings in the respective form of stir-frys or appetizers. If the choice is to serve it cold, blanch the mollusk and vegetable separately to retain the freshness even under several hours of refrigeration. https://www.thekitchenscholar.com/recipes/eggplant-mozzarella monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1623850270453-64P7J75J6LYV4X1COGYC/Eggplant+Mozzarella.png Recipes to Explore - EGGPLANT MOZZARELLA By signing the Lateran Treaty in 1929, the Italian monarchy entered into an agreement with the Holy See and offered the lone castle in Castel Gandolfo to serve as the summer estate and vacation retreat of the Pope. The apostolic palace, a former residence of the Roman Emperor Domitian and one of the two legally extraterritorial properties of the papacy outside of Rome, comes with a self-sufficient farm capable of growing and supplying eggplants and tomatoes for the Vatican kitchen and raising cows that produce the finest milk for Mozzarella cheese. Combining these ingredients ends up with a serving of Eggplant Mozzarella, the favorite dish of the Swiss Pontifical Guards, who watch over the Pope wherever he goes and stays, and that includes Castel Gandolfo. https://www.thekitchenscholar.com/recipes/chakapuli monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1623474581207-EKOLLJNFWR6VNGE3OV1W/Chakapuli.png Recipes to Explore - CHAKAPULI (KAKHETIAN BRAISED LAMB AND TARRAGON STEW) When the Orthodox Easter date annually comes to mark the advent of spring, most household patriarchs in the eastern Georgian province of Kakheti take charge of the kitchen, cooking the only specialty they can show their expertise at and take pride in, Chakapuli. Simplicity of preparation may be the key at the expense of depicting Kakhetian men as culinary “one-trick ponies” but this seasonal no-fuss fruity stew, consisting of lamb, fresh tarragon leaves, and unripe green cherry plums braised in white wine, defines the physiological core of Georgian taste. If the plum harvest is scarce, then the sour plum condiment, Tkemali, can compensate for imparting the tart flavor. Upon serving, Chakapuli is consumed separately, wherein the meat is eaten with bread and cheese and the herbal wine broth is subsequently drunk like a soup. https://www.thekitchenscholar.com/recipes/penne-alla-pizzaiola monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1622298513696-1DACCX9ZEFU0GQC9IAEB/Penne+alla+Pizzaiola.png Recipes to Explore - PENNE ALLA PIZZAIOLA (NEAPOLITAN PIZZA MAKER-STYLE PENNE) When an Italian pizza maker or pizzaiolo inserts his personal touch to his pasta, he crafts with a Neapolitan spin by applying the very toppings that go into a Pizza Margherita, a Pizza Marinara, or a combination of both thereof. After all, do the highly prized San Marzano tomatoes around the volcanic foot of Mount Vesuvius and the pillowy Mozzarella cheeses fermented from Italian water buffalo milk not confer an honorific title to Naples for serving “the best pizza in Italy”? Just like an artisan pizza, the quality of ingredients is essential to bringing this dish to its optimal flavor. Any Pasta alla Pizzaiola will always taste flawless from choosing and using the ripest and most succulent of tomatoes, the greenest and most fragrant of basil and oregano leaves, the most virginal of olive oils, and the softest and creamiest of Mozzarella curds. https://www.thekitchenscholar.com/recipes/orecchiette-alla-puttanesca monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1622032895528-R62Y6TE1G94MV3O6GPAO/Orecchiette+alla+Puttanesca.png Recipes to Explore - ORECCHIETTE ALLA "PUTTANESCA" (APULIAN "STREETWALKER"-STYLE ORECCHIETTE) Unlike the bona fide and fabled dish associated with the “fireflies” or “telephone rings” of southern Italy, Lynne Rossetto Kasper, the original host of the award-winning American public radio program on food and cooking, The Splendid Table, reimagines her Puttanesca recipe from the fictionally picturesque perspective of a married farmer from Puglia, who visits the Quarteri Spagnoli in Naples for the first time. Not only does he foolishly give in to carnal indiscretions, but he also manages to get an unforgettable taste of Pasta alla Puttanesca offered to him. The farmer returns home and conceals his extramarital escapade from his spouse by raving about his favorite meal on that trip. Harboring a suspicious inkling of her husband’s activities, she recreates and injects her Apulian twist on his memory of Puttanesca using the local ear-shaped orecchiette pasta, uncooked but farm-fresh ingredients, and wild arugula (Diplotaxis muralis) leaves. What happens next to the farmer as the orecchiette touches his taste buds leaves a cliffhanger that can only be addressed by actualizing the recipe into the kitchen. https://www.thekitchenscholar.com/recipes/spaghetti-alla-carbonara monthly 0.5 2024-07-16 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1ee036a3-b4df-4be3-9f22-faaaa7d2eff9/Spaghetti+alla+Carbonara.png Recipes to Explore - SPAGHETTI ALLA CARBONARA (CHARCOAL MAKER-STYLE SPAGHETTI) Farmers based in the uplands of Lazio and Abruzzo barely made ends meet just from their livelihood alone, so they earned their extra income by moonlighting as artisanal charcoal suppliers to blacksmiths, coppersmiths, and restaurants. The craft of charcoal making is a three-day insomniac ritual held in the deep forest that involves the carbonaio blazing an upright stack of logs buried under sod and weeds. This setup allows the flames to burn inwardly and facilitates the anaerobic incineration of wood into charcoal while demanding the full attention of the sleepless carbonai against unpredictable weather fluxes such as strong winds and torrential rains that can extinguish the fire. For brief favorable moments in his infernal task, the carbonaio and his peers retreat to a nearby primitive hut to prepare a meal from the food kit inside their knapsacks. Recurring contents of fresh eggs, cured pork, cheese, and dried pasta comprised what would become the standard ingredients of an authentic Carbonara recipe. Because the cheese thickens the eggs into a velvety sauce, never bastardize the Carbonara, not even with a single drop of cream! Otherwise, doing so just raises eyebrows of disapproval towards pretensions and complete disrespect over the only solace the charcoal maker finds in his restless predicament. https://www.thekitchenscholar.com/recipes/capellini-alla-carrettiera monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1621370894261-0R603UT8K5EG637Q75CZ/Capellini+alla+Carettiera.png Recipes to Explore - CAPELLINI ALLA CARRETTIERA (LAZIAN CARTER-STYLE CAPELLINI) Except for the Seven Hills of cosmopolitan Rome, the Italian region of Lazio reserved the rest of its terrain for agriculture, animal husbandry, and viticulture. The workers responsible for the delivery of wine and produce from the hillside villages and châteaux to the Eternal City drew their wooden carts known as carretti either by hand or by mules. Notoriously overworked and underpaid, these carters or carrettieri resorted to improvisation through quick-cooking and affordable but heartily satisfying lunches of pasta when it came to nourishing themselves for the exhausting long treks back and forth the city. What other ingredients could perfectly meet the criteria for Sugo alla Carrettiera besides canned tomatoes, garlic, and olive oil briefly and gently simmered into matching and soaking over the thinness of the noodles? https://www.thekitchenscholar.com/recipes/rigatoni-alla-boscaiola monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1621064125586-CAO6JJFOZYZS5TZ3CPKB/Rigatoni+alla+Boscaiola.png Recipes to Explore - RIGATONI ALLA BOSCAIOLA (WOODSMAN-STYLE RIGATONI) Picture this scenario from the northern Italian countryside. A lumberjack or boscaiolo returns home from a hard day’s work of chopping poplar trees for timber. While he freshens up for dinner, his wife opens his knapsack to look for the wild forest mushrooms he foraged within his vicinity during his free time. Whatever his edible finds of the day are, they will go to the pasta that she is whipping up in the kitchen. Likewise, head southward to the small Campanian hillside suburb of Mercogliano in Avellino and soak in the rituals of their local Sagra della Penne alla Boscaiola, which takes place every last week of August since 1990. The food highlight of the feast is a helping of the tubular noodles sauced into a mix of porcini mushrooms, white beans, and crumbled Cotechino sausage. Due to its national omnipresence, no Italian regional cooking can stake complete ethnic ownership on the everlasting contribution of the woodsmen to the kitchen. https://www.thekitchenscholar.com/recipes/penne-dell-ortolano monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1620654455778-J6KB323WEYTARBLHVVLH/Penne+Dell%27+Ortolano.png Recipes to Explore - PENNE DELL' ORTOLANO (UMBRIAN GREENGROCER-STYLE PENNE) For a mountainous region lavished with reddish-brown mineral deposits of iron and manganese oxide pigments that darkly shaded the chiaroscuro paintings of Caravaggio and Rembrandt, Umbria has displaced its umber-quarrying etymology to a distant memory. The modern title, “The Green Heart of Italy”, directly refers to a line from The Head-waters of Clitumnus by 1906 Nobel Prize honoree Giosuè Carducci. Enter the ortolano or the greengrocer, who perpetuates Umbria’s poetic designation with an environmentally sustainable idea for his unsold fresh produce. His task is pretty simple- just transform his mix of leftover aromatic vegetables and herbs into a consummate and satisfying battuto pasta sauce. https://www.thekitchenscholar.com/recipes/spaghetti-alla-fiaccheraia monthly 0.5 2022-02-27 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1620339444455-15MCYJYI7B11XLSMQ1K4/Spaghetti+Alla+Fiaccheraia.png Recipes to Explore - SPAGHETTI ALLA FIACCHERAIA (FLORENTINE COACHMAN-STYLE SPAGHETTI) Prior to the automobile industry exploding onto Italy in the late 1880s, Florentine locals and tourists alike relied on a horse-powered four-wheeler coach to get around the city. This early public transport system, known as a fiacchere, was a Tuscan adaptation of the French hackney carriage, fiacre, wherein the latter taxied passengers back and forth from Hôtel de Saint Fiacre in Paris. Qualifying for the position of a coachman or fiaccheraio in Florence used to be lucrative and debasing at the same time. Despite earning the status as the expert guides to the city with financial benefits through government subsidies on their blue jackets and vehicles, early generations of fiaccherai faced public apprehension on renting their rides due to their apparently tough and boorish stereotypes. Contrast this perception to their descendants, who albeit dwindling in number, have become a cultural heritage and a source of tourism in Florence, dispersed along the city squares from Piazza della Signora to Piazza del Duomo. The only remnant that calls back to their past feisty portrayal is the synonymous spaghetti dish that has hot and spicy red peppers mildly spiked and camouflaged into the tomato sauce. https://www.thekitchenscholar.com/recipes/kringlas monthly 0.5 2022-03-06 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1619694800870-CAWT6O9NAYMYWFTLU5VK/Kringlas.png Recipes to Explore - KRINGLAS (NORWEGIAN FIGURE-8 COFFEEBREADS) Kringla means “ring” or “round” in the archaic Nordic language because the coffeebread has overlapping circles for its overall shape. The figure-of-eight or lemniscate physique also gives the coffeebreads an uncanny resemblance to the pretzel, more likely, a throwback call to the pervasive German connections and influences in its birthplace of Bergen, Norway since the Hanseatic League heydays. Modern bakeries and coffee shops have been very liberal in their Kringla interpretations, but incorporating anise seeds for a characteristically earthy licorice-mimicking flavor remains a tradition in Norwegian households. https://www.thekitchenscholar.com/recipes/professors-chocolate-cake monthly 0.5 2022-01-09 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1619379679914-HK7DCP70PIOCE2KBL3V3/Professor%27s+Chocolate+Cake.png Recipes to Explore - PROFESSOR'S CHOCOLATE CAKE Without a doubt, any chocophile involuntarily loses self-restraint and immediately gives in to gratification from the moment a morsel of this Swedish chocolate cake touches the taste buds. The desire to have more further intensifies when the fudgy and sticky interior slowly transitions to a molten chocolate lava inside the mouth. Regarding the professorial title, who knows and who cares? The simple cake might have been the product of cosmopolitan baking practices, thus, appealing to sophisticated tastes, or might have inexplicably possess a discursive element, consequently provoking an inner debate between the simultaneous feelings of reservation and allure towards an outwardly undercooked but deeply decadent chocolate temptation. https://www.thekitchenscholar.com/recipes/hazelnut-meringue-torte monthly 0.5 2021-08-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1619256034658-KV5BOTPI4BWHH8NU77TU/Hazelnut+Meringue+Torte.png Recipes to Explore - HAZELNUT MERINGUE TORTE This bilayered cream-frosted sweet violates conventional cake rules by having the three phases within each torte layer remain discrete after baking. The absence of egg whites renders the rich torte batter base sufficiently solid and dense in suspending the hazelnuts and chocolate in-between. The chocolate-hazelnut interface functions as a boundary that separates the meringue layer from blending with the torte batter. The top meringue layer provides the necessary weight for the sake of counterbalancing the rise of the torte batter. Therefore, what appears as a two-layer torte at first glance is actually a six-layered cake at the first bite. https://www.thekitchenscholar.com/recipes/mandelkrans monthly 0.5 2021-09-14 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1618835643723-1O7KNX18GMTHYKJY80KS/Mandelkrans.png Recipes to Explore - MANDELKRANS (SWEDISH ALMOND WREATH) This recipe is an adaptation of the almond-filled sweet brioche wreath served by Vette-Katten, an almost century-old franchise based in the Swedish capital that has historically and continuously attracted fika-loving Stockholmers, among them, the enigmatic screen legend Greta Garbo, for its exceptional baked goods. The coffee and pastry institution has long phased out the bread from their product line, completely rendering it absent from the lone official 2003 cookbook. However, the food scholar Darra Goldstein reminiscently confesses the delightful draw the treat possesses in fueling her indecisive order during her weekly hangouts at the establishment in the 1980s. https://www.thekitchenscholar.com/recipes/pulla monthly 0.5 2021-09-14 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1618581905311-IU8L54A2WN6B4U19ZE00/Pulla.png Recipes to Explore - PULLA (FINNISH CARDAMOM COFFEEBREAD) Cardamom imports from India entered the Scandinavian ports and shores courtesy of the Vikings who had long traded with merchants in Constantinople or modern-day Istanbul since the 8th Century. From that time on, the third most expensive spice in the world has become an indispensable element of Swedish and Finnish baking. Finns, in particular, have grown accustomed to the flavor and scent of crushed cardamom seeds to the extent that Pulla, the umbrella linguistic term for their daily sweet braided coffee bread, will not exist for what it is if the pungent eucalyptus notes are missing from the dough. https://www.thekitchenscholar.com/recipes/lingonberry-jam-cake monthly 0.5 2022-01-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1618149934562-UQ8BIOQB7TUWY9P01K8U/Lingonberry+Jam+Cake.png Recipes to Explore - LINGONBERRY JAM CAKE Despite a 2020 scientific study revealing its phytochemical-expressing genes being similar to bilberries, the taste of red lingonberry fruits leans more heavily on cranberries in tartness compared to its Vaccinium relatives, albeit with a slightly sweeter edge than the former. For this reason, whatever culinary use that cranberries bear for the dining table also applies to lingonberries. Whether wild or cultivated, fresh lingonberries are difficult and expensive to come by especially in countries not covered by acidic soils of the Arctic tundra, subarctic taigas, and similar terroirs of the Northern Hemisphere. The closest way to avail of lingonberries is to purchase them from Scandinavian specialty stores, where they are sold as fruit preserves. These jams can withstand months of storage in room temperature sans additional preservatives due to their abundant levels of endogenous benzoic acid and pectin. In this spiced cake recipe, the lingonberry preserve is mixed with an equal volume of sour cream to intensify the tangy taste of the entire baked loaf and, thus, complement every cup of coffee. https://www.thekitchenscholar.com/recipes/pheasant-salmis-with-red-wine-sauce-glazed-pearl-onions-and-mushrooms monthly 0.5 2021-09-14 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1617175902406-6RIL7QCEE4EJHCN3M4UX/Pheasant+Salmis+with+Red+Wine+Sauce%2C+Glazed+Pearl+Onions%2C+and+Mushrooms.png Recipes to Explore - PHEASANT SALMIS WITH RED WINE SAUCE, GLAZED PEARL ONIONS, AND MUSHROOMS Initially appearing in documentation during the early 19h century and highly esteemed by Auguste Escoffier as the embodiment of the delicate and the perfect in old-fashioned game cookery, salmis pertains to partially roasted boneless birds, like ducks, partridges, and pheasants, reheated in its own drippings and wine or Armagnac right before serving with vegetables. Preparation of salmis can go two ways. Codes of cuisine classique require cooking the well-aged avian carcass to precede the deboning step. Conversely, the modern take of stripping the bird meat from its bones prior to brief heating buys time to improve the tenderness and flavor of the former while waiting for the aromatic stock-fortified sauce - a delaying tactic that deserves merit in the grand physiological scheme of taste. https://www.thekitchenscholar.com/recipes/frog-legs-omelette monthly 0.5 2021-12-02 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1616931729097-RFVCNMBUC3ERPTG0TIEL/Frog+Legs+Omelette.png Recipes to Explore - FROG LEGS OMELETTE In his book, Almanach de la Gourmands, the gastronome-sidelining lawyer Alexandre Grimod de la Reynière lauded frogs for their delicateness that comes with an acquired taste. Such finding probably stems from the simultaneous feelings of prejudice and marvel towards the flesh of an abominable-looking creature tasting like chicken underneath its slimy skin. Indeed, frog meat has a similar profile to that of a chicken breast - white, lean, and capable of infusing any flavors. Even a simple fortification of wine, cream and herbs can turn frog meat into a simple meal or a light stuffing for omelettes. https://www.thekitchenscholar.com/recipes/roast-pigeons-with-unpeeled-garlic-cloves monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1616674995051-DSB5ZBNAO7OX2DRI7SD1/Roast+Pigeons+with+Unpeeled+Garlic+Cloves.png Recipes to Explore - ROAST PIGEONS WITH UNPEELED GARLIC CLOVES (PIGEONNEAU AUX GOUSSES D'AIL EN CHEMISE) Classical French cooking rarely uses the term “pigeon” to describe the granivorous avian members of the Columbiformes order. The gastronomically accurate name is pigeonneau or squab because four unfledged weeks translate to a high-yielding dark silky tender flesh efficiently sealed by the fatty skin. A young squab growing beyond this age undergoes weight loss and gets a chewier breast due to the bird receiving its flying instincts. For this reason, cookery of adult pigeons often requires the preliminary step of coating the birds with fat or oil to prevent drying up of their juices from high temperature. https://www.thekitchenscholar.com/recipes/chanfana monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1616245078619-T49V8XQL1JTMZM0428JU/Chanfana.png Recipes to Explore - CHANFANA (POIARES GOAT STEW BRAISED IN RED WINE) Among the six official autochthonous goat breeds of Portugal, the Serrana is the most highly reputed caprid in the country due to its historical role as an export commodity dating back to the colonization of Brazil, Uruguay, and Venezuela. If the Serranas come from the northern Beira Litoral province, where shepherds allow their ruminants to freely graze on wild mountain shrubs and grasses, then its butchered meat earns a protected geographical indication title of Cabrito de Gralheira. Due to its lean but tender and juicy flesh, the pale to bright pink Gralheira chevon has a unique distinct flavor, thus making it highly prized for its versatility in goat cookery, such as the famed national stew, Chanfana of Vila Nova de Poiares. By tradition, Chanfana must braise in an ebonic caçoilo of red wine and onions to provide a beautiful chromatic contrast to the mahogany-charred meat. However, in the absence or rarity of the heatproof black clay pot, Portuguese cooking expert, Ana Patuleia Ortins, advises having a Spanish cazuela or a metal roasting pan as a proxy cookware. https://www.thekitchenscholar.com/recipes/toomebridge-fried-eel monthly 0.5 2021-07-06 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1615851961709-NP5UMJ0J8V3DLOB0XZA2/Toomebridge+Eel.png Recipes to Explore - TOOMEBRIDGE FRIED EEL Nobel Literature Prize laureate Seamus Heaney wrote his 1967 poem A Lough Neagh Sequence to celebrate and memorialize the nocturnal eel-fishing communities that live off the Northern Irish lake outside of Belfast. Among those lakeshore towns, the vestigial fishery in Toomebridge, being the largest and the sole surviving elver aquaculture in Europe, only remained relevant to this day with kudos to the five decade-long efforts of the local fishermen's cooperative led by the late parish priest, Father Oliver Kennedy. Even in a post-Brexit landscape, wherein Northern Ireland retains its European Union membership, and a plummeting catadromous migration of elvers from the Sargasso Sea, eel export continues to drive the main economy of Toomebridge, except for a reserved fraction of the high-quality annual catch swimming its way into the smokehouses and into the dinner plates of village restaurants, pubs, and private homes, come Halloween evenings when frying the eel slices with bacon and onion is the traditional cookery. https://www.thekitchenscholar.com/recipes/ostrich-biltongs monthly 0.5 2021-03-17 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1615732275676-GYVR9ILA5EEVN81A50NG/Ostrich+Biltongs.png Recipes to Explore - OSTRICH BILTONGS Inseparable from South African consciousness, biltongs embody charcuterie at its wild and untamed heart because the historical meat used for dry-curing was game, particularly the antelope venison of a kudu, springbok, or wildebeest. Unfortunately, overhunting and unsuccessful efforts in ruminant domestication have decimated the antelope population in the African savannahs, thus, forcing the prices of game meat exports to skyrocket and diminishing any curious chance and access to the once-in-a-lifetime culinary or tasting experience of a Voortrekker diet. The only attainable savannah creature that can closely match the Africanness of antelopes in making biltongs is the ostrich due to its adaptability to widespread farming in different climates. Compared to its beef counterpart, raw ostrich meat is dark red, leaner, and lower in fat and cholesterol content, which hastens the removal of water and shortens the duration of its dry-curing. https://www.thekitchenscholar.com/recipes/snails-in-artichoke-bottoms monthly 0.5 2021-03-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1615211496724-JA2W6K6UNRGP9D5HZ8HJ/Snails+in+Artichoke+Bottoms.png Recipes to Explore - SNAILS IN ARTICHOKE BOTTOMS The lucrative yet costly industry of raising edible terrestrial and herbivorous snails for human consumption, known as heliciculture, dates back to the ancient Roman Empire two millennia ago and derives its name from helix-shelled mollusks. Linguistically and taxonomically speaking, only members of the Helicidae family can be considered escargots. Well-cooked snail meat has a neutral taste, and its flesh absorbs whatever sauce it is accompanied with. In this recipe by Jacques Pépin, the snails take up the earthiness of mushrooms, the fruitiness of wine, and the richness of butter to make a heavenly stuffing for the first-course artichoke serving. https://www.thekitchenscholar.com/recipes/camel-couscous monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1614779451459-8WWVVY3JVZYZSOWG05PU/Camel+Couscous.png Recipes to Explore - CAMEL COUSCOUS Natural selection has blessed the camel with a hump or two to survive the arid harshness and inadequate vegetation of the desert. Around 90% of the camel populace are the edible single-humped dromedaries, which are native in the Arabian and Sahara Deserts and ferally invasive in central and western Australia. Regarded as a luxury item among halal meats and a status symbol of wealth in Arab communities, camel dishes are often served on special occasions and large banquets to feed hundreds of guests. For commercially available Australian-exported stewing cuts, the recommendation of Larousse Gastronomique comes into mind. Treat the camel meat akin to preparing a mutton couscous in the style of “chtitra” with a nodding adherence to classical French cooking. What seems like an obsolete advice on braising over prolonged periods has never lost its relevance in modern times for the sake of quelling any fearsome outbreak of the Middle East Respiratory Syndrome coronavirus. https://www.thekitchenscholar.com/recipes/st-john-paul-iis-pierogi monthly 0.5 2023-09-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1613482974147-F9KD8CBVUX3F1CIPGQNG/St.+John+Paul+II%27s+Pierogi.png Recipes to Explore - ST. JOHN PAUL II'S PIEROGI Four decades ago, the Turkish terrorist, Mehmet Ali Ağca, made the entire world drop its jaw in disbelief when he infiltrated a waiting crowd of excited Roman Catholics at St. Peter’s Square and fired four gunshots at Pope John Paul II with a semi-automatic pistol. Pandemonium ensued when the critically wounded pope turned pale and collapsed from blood loss and the Swiss Guards immediately rushed him to emergency and intensive care. The future saint, who was then only three years in his papal service, had fortunately survived the ordeal of an attempted assassination, but his recovery would take a miracle due to the surgery of removing the bullets that struck his intestine, right arm, and left index finger and the consequential rehabilitation. The young pope from Poland adamantly implored for only one absentee from his strictly prescribed diet- his favorite pierogies. Serving the Polish dumpling on a regular basis brought healing and homely comfort to the holy eminence, thus adding 24 more years to his papacy, the second longest in history, and granting him the opportunity to even face and forgive his assailant. https://www.thekitchenscholar.com/recipes/kirschenmichel monthly 0.5 2021-06-18 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1613136452544-15CE3WZBDX1TB2PN81BH/Kirschmichel.png Recipes to Explore - KIRSCHENMICHEL (GERMAN CHERRY AND BREAD PUDDING) Born Joseph Aloisius Ratzinger, Pope Benedict XVI hails from the riverside village of Marktl near the German-Austrian border. Aside from the culturally blatant penchant for beer and sausages, the emeritus pope also had a sweet tooth and preferred the old-fashioned Bavarian foods he grew up eating. In fact, the Swiss Pontifical Guard has revealed the cherry and bread pudding known as Kirschenmichel to be his favorite dessert. The rural scope of Kirschenmichel is widespread throughout households of southern Germany, where Catholic influence remains strong to this day, thereby exemplifying the frugal and down-to-earth taste of the retired prelate no matter how hard and desperate the media tries to make a spin on his alleged luxurious lifestyle and fashion. https://www.thekitchenscholar.com/recipes/pizza-a-caballo monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1612707398282-A31ODKTOFVVKLU0F6AKW/Pizza+a+Caballo.png Recipes to Explore - PIZZA A CABALLO “The only thing I would like is to go out one day, without being recognized, and go to a pizzeria for a pizza.”, answered Pope Francis when asked what his one wish was in 2015. The pope never concealed his love of pizza into a secret. After all, he was the son of two Piedmontese immigrants in Argentina and grew up in the highly diverse district of Flores in central Buenos Aires. Therefore, it will not come as a surprise if media outlets find Pope Francis chomping down the Argentine-Italian fusion dish, Pizza a Caballo or “pizza on horseback”, should he return to his home country for a temporary visit. The horseback saddling on the pizza is Faina, a flatbread topping made from a batter of finely ground chickpeas that curls up during baking. https://www.thekitchenscholar.com/recipes/sun-valley-sauteed-trout-with-grapefruit monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1612075548026-RZPQ1KLYVD4WI9CNFJXW/Sun+Valley+Saut%C3%A9ed+Trout+with+Grapefruit.png Recipes to Explore - SUN VALLEY SAUTÉED TROUT WITH GRAPEFRUIT Although browsing through the modern dining menus in the official website of Sun Valley Lodge may no longer find any gastronomic vestiges or norms of the past, the chefs of the namesake ski resort city in Idaho were once obsessed with trout, according to Pierre Franey. This craze was evident by the fact that the restaurant kitchens used to have a scheduled Truite du Jour list like this simple sauté complemented by the citrus tang of grapefruit, the cool scent of mint, and the boozy essence of a vodka shot. Who could blame these culinary geniuses for previously harboring a soft pescophile spot when roughly three quarters of the trout hatcheries in the United States are just within their reach inside the Gem State? https://www.thekitchenscholar.com/recipes/chicken-saute-with-rosemary monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1611670586011-MIDLK7TIOI11UYPA2YGJ/Chicken+Saut%C3%A9+with+Rosemary.png Recipes to Explore - CHICKEN SAUTÉ WITH ROSEMARY “Don’t spend all evening in the kitchen!” That was the cardinal and thematic commandment when The 60-Minute Gourmet column debuted in The New York Times on November 10, 1976 and regularly ran in its “Living Section” pages until the end of 1993. Under this 17-year persona, Pierre Franey focused on brilliant and consummate home-cooked meals that can be prepared within an hour or less, improvising on French classics in its first serial cookbook and injecting wide-ranging flavors and ingredients from other countries in the follow-up compilation. The first volume opens with a rudimentary and straightforward recipe for sautéed chicken with its natural aromatic mate, rosemary. For a sweeter and more pleasant taste, use fresh rosemary leaves over the dried ones. https://www.thekitchenscholar.com/recipes/tomato-tart-a-la-cuisine-minceur monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1611489858740-GFJFD2LECY8I9HYZ4CHB/Tomato+Tart+%C3%A0+la+Cuisine+Minceur.png Recipes to Explore - TOMATO TART Á LA CUISINE MINCEUR Cuisine minceur or “slimming cooking” spun off from the tenets of nouvelle cuisine by emphasizing calorie content without compromising the overall qualities of gourmet dishes. The mastermind behind this culinary movement is Michel Guérard, a chef whose restaurant and spa in Eugénie-les-Bains has garnered fame, alongside three Michelin stars, for his ingenious approaches to conceiving 480-calorie lunches and 300-calorie dinners. His version of the tomato tart exemplifies the philosophical praxis of cuisine minceur by treating the sparsity of the puff pastry much akin to an unleavened thin pizza crust and buffering the intensity of tomato paste (in lieu of tomato puree) with the exuded juices of the sliced tomatoes. One can only expect the taste buds experiencing a sensory and guiltless revelation of solanaceous purity from this tomato tart. https://www.thekitchenscholar.com/recipes/pear-clafouti-la-regalade monthly 0.5 2022-12-19 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1611148444775-Q9FAINTDGLLIBPC8163G/Pear+Clafouti+La+R%C3%A9galade.png Recipes to Explore - PEAR CLAFOUTI LA RÉGALADE Pierre Franey met the energetic bistronomy founder and future Masterchef France judge, Yves Camdeborde, when the latter opened his first 12-year restaurant venture La Régalade. The bistro, which had the late Joël Robuchon notoriously doubting the feasibility of its business model, perennially attracted Parisians for the casual service of its ambitiously haute-adjacent but economically reasonable cuisine of the French Southwest. Among the past special desserts is the lighter Clafouti aux Poires based on a recipe from Yves’ grandmother. Partial cooking of the batter in a stovetop before baking forms a thin film of custard that keeps the pears from sinking to the bottom during baking and turns the dices of fruit into a juicy surprise upon slicing. https://www.thekitchenscholar.com/recipes/lentil-salad-with-kielbasa monthly 0.5 2021-05-12 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1610862611532-L0IFSYVQ63SGX5EB1D55/Lentil+Salad+with+Kielbasa.png Recipes to Explore - LENTIL SALAD WITH KIELBASA Lentils and sausage make a heavenly match regardless of the dining ambiance. French bistros offer them as staple appetizers or accompaniments due to their ease of preparation and the beauty they add to the overall plating aesthetic. The dish is also simple, economical, and practical within the sphere of home cooking because lentils are an inexpensive commodity that yields a hearty and nutritious meal in itself even at small or substantial servings. https://www.thekitchenscholar.com/recipes/scallops-with-saffron-leek-fondue monthly 0.5 2021-01-25 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1610548319367-K5VFH0P5XWM3AQQLOUD0/Scallops+with+Saffron-Leek+Fondue.png Recipes to Explore - SCALLOPS WITH SAFFRON-LEEK FONDUE The Breton seaside town of Les Sables d’Olonne in northwest France once had a two Michelin-starred restaurant, Le Beau Rivage operated by husband and wife Joseph and Dominique Drapeau for more than three decades from 1975 until 2008. Situated at the town dockside overlooking the Atlantic Ocean, the establishment had consistently earned rave reviews from food critics for the exceptional seafood dishes prepared by the chef, Joseph. Representative of those acclaimed dishes is a serving of sautéed scallops and leeks in a lovely rich golden pool of saffron-infused cream that expresses the restaurant’s understated elegance. https://www.thekitchenscholar.com/recipes/light-orange-souffle monthly 0.5 2021-12-02 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1610281586849-IGZXCQVO8FBLJ0F7B3QA/Light+Orange+Souffl%C3%A9.png Recipes to Explore - LIGHT ORANGE SOUFFLÉ When Pierre Franey visited Gary Danko for a taping on the Barcelona-themed episode of what would unfortunately be the former’s fourth and final public television series, the future Michelin-starred chef of the eponymous San Francisco restaurant was still advising and designing menus for several Ritz-Carlton dining establishments, which included the now-defunct Newport Room of Hotel Arts. Treating fresh Spanish produce with fingerprints of Californian cookery has injected vigor to preparing simpler, lighter, and healthier dishes such as this two-ingredient soufflé made from bitter orange marmalade and beaten egg whites. Serve with a warm helping of chocolate sauce to add a delicate richness to the airiness of the soufflé body. https://www.thekitchenscholar.com/recipes/birchfield-manors-pork-medallions-with-cherries monthly 0.5 2022-07-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1610024751510-ZTZSOEH3TX5GFT81DYWV/Birchfield+Manor%27s+Pork+Medallions+with+Cherries.png Recipes to Explore - BIRCHFIELD MANOR'S PORK MEDALLIONS WITH CHERRIES The historical Birchfield Manor in central Washington once served as the residence of the late Republican senator Alex Deccio for almost 30 years. Chef Wilford Masset purchased the property from the legislator in 1978 and converted the entire establishment into a luxurious bed and breakfast inn and restaurant, ushering a renaissance in Pacific Northwest fine dining during the late 1980s and early 1990s. Masset’s culinary legacy, which has long passed on to his son, Brad, placed importance on the farm-to-table produce acquired from the 12,000-acre orchards of the surrounding Yakima Valley, where a fifth of the land supplies cherries for the entire United States and international export. More than a dozen cherry cultivars annually grow in the Yakima volcanic soil spitted out by the Cascade Range and showered by mild rains. The predominant variety is the mahogany red Bing cherry, which the elder Masset lends its intensely sweet and tangy taste and seductively juicy and firm interior to bring a vibrant balance to the richness of pork. https://www.thekitchenscholar.com/recipes/zurich-milk-soup monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1609157935464-XCHO37482T4L2EM58ZH5/Z%C3%BCrich+Milk+Soup.png Recipes to Explore - ZÜRICH MILK SOUP Switzerland was the hotspot of armed strife between Reformationists led by Ulrich Zwingli and Habsburg-backed Counter-Reformationists. Most crucial and decisive in their violent theological difference was the two-time conflict at Kappel am Albis, located in the canton of Zürich, which eventually claimed the life of Zwingli in 1531 and briefly secured the Catholics their political and religious victory. The first round of civil war in 1529, however, concluded with no shed nor spill of blood in the battlefield because the mutual love of soup among the Swiss managed to pacify brewing tensions over territorial disputes. Memorably portrayed in the oil canvas painting, The Kappeler Milk Soup, by Swiss national painter Albert Anker in 1869, exhausted infantries from both camps feasted and bonded over a communal pot of Catholic milk and slices of Protestant bread while their commanding superiors successfully negotiated a peace treaty in the background. Since then, the milk soup has become a national icon, thrusting and transcending the reputed neutrality and diplomacy of the Swiss into the global limelight. https://www.thekitchenscholar.com/recipes/swiss-onion-soup monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1608640997950-QPN1CXRST47FJL2P66UQ/Swiss+Onion+Soup.png Recipes to Explore - SWISS ONION SOUP Spanning almost two centuries, Bern has held an annual outdoor market fair on every fourth Monday of November to venerate the onion. For 12 hours of Zibelemärit, more than half of the stalls, which have filled up the town square outside the Federal Palace, sell a diverse selection of onion products. Red and yellow bulbs are arranged into shimmering ornate wreaths, braids, and figurines that entice and advise potential buyers to stock up for the incoming winter. Hungry tourists and visitors enjoy a serving of onion tarts and onion soups, the latter dish being more pervasive across the southern Alsatian region of France, according to Pierre Gaertner and Robert Frederick in their cookbook, The Cuisine of Alsace. Because the onions are not subject to prolonged exposures to heat, the Swiss Onion Soup can humbly claim itself as a rightful ivory cousin of the French. https://www.thekitchenscholar.com/recipes/rice-and-chestnut-soup monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1608296565100-SSMGBBE848RJBKLDX2NC/Rice+and+Chestnut+Soup.png Recipes to Explore - RICE AND CHESTNUT SOUP Sitting along the coast of Lake Lucerne and on the foot of Mount Rigi has given the Swiss founding region of Schwyz a warm and temperate peculiarity. Consequentially favorable to the climate is the liberal growth and abundance of sweet chestnut trees, a floral population that dates back to the 14th century and concentrates in the “Riviera of Central Switzerland”, the lakeside village of Gersau. https://www.thekitchenscholar.com/recipes/grisons-pearl-barley-soup monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1607860708517-9XIVBQW1BMM04BVM8IWY/Grisons+Pearl+Barley+Soup.png Recipes to Explore - GRISONS PEARL BARLEY SOUP In the second chapter of the children’s novel, Heidi, Johanna Spyri uses the Raclette cheese melting from a roasting spit to charm her salivating readers to the humble and rustic life in Grisons, which is a vividly fictionalized facsimile of her childhood summers in the capital of Chur. That is not to say, her chances of encountering the local barley soup are less likely even in its absence in all of her literary works. Switzerland’s largest and easternmost canton has 150 valleys with each community having their own permutation of the hearty soup. Finding the best formula may take a lifetime, but this recipe by husband and wife duo food writers Michael and Frances Field, who traveled to Switzerland for their research on Foods of the World book series, is just as homey as the soups of the rugged region. https://www.thekitchenscholar.com/recipes/basel-carnival-soup monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1607434557036-UVM7QWBWEV7J1VD68BCA/Basel+Carnival+Soup.png Recipes to Explore - BASEL CARNIVAL SOUP Basel prides itself for being the sole Protestant and Calvinist stronghold in the world that recognizes and celebrates a religious Carnival, albeit at a week after the Roman Catholics have begun their Lenten fasting. Integral to the three-day long Basler Fasnacht is a spiced brown soup, which, upon drinking at 4:00 AM on the first Monday after Ash Wednesday, kickstarts the grand street parade in the historical district. The color of the soup results from toasting the flour in hot molten butter, a process that recalls the preparation of the deeply colored roux in Cajun cooking. Given the disapproval of drunken behavior during the festival, the soup probably substitutes for any alcoholic beverage, thus symbolizing a temporary abstinence and truce among insomniac locals. https://www.thekitchenscholar.com/recipes/soupe-de-chalet monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1607853170773-1VYDXR54FG3Y97HDOV9V/Soupe+de+Chalet.png Recipes to Explore - SOUPE DE CHALET Gruyère-born Benedictine priest Joseph Bovet composed Le Vieux Chalet (or The Old Chalet), eternally attaching the picturesque high-altitude wooden cottages that overlook the meadows and valleys to the canton of Fribourg. In the old days, the chalets were dairy farms inhabited by armaillis, a local term assigned to herdsmen living in the west Swiss Alps. Unless they had the time and financial need to sell their Gruyère cheese in the towns and villages at the mountain foot, the armaillis must attentively escort their grazing herds on an ascending pasteur trail known as poyas, thus hindering them of any opportunity to source fresh meat and vegetables from the market. The only ingredients available were foraged root tubers and wild greens, freshly squeezed milk, and excess stocks of cheese, all of which are still found in the Soupe de Chalet of today. https://www.thekitchenscholar.com/recipes/mirliton-soup monthly 0.5 2022-10-30 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1606481972249-H5FWW0JV90BD75GPGUNF/Mirliton+Soup.png Recipes to Explore - MIRLITON SOUP Aside from Haiti, Louisiana is the other locale that uses the term “mirliton” for chayote and is the only U.S. state to adopt and integrate the vegetable into its diet, thus adding a unique facet that diverges from the monolithic gastronomy of its erstwhile American Confederates. Having said that, the evolutionary journey of chayote in Creole cuisine can be described as both a tumultuously dark page and a culturally relevant milestone in black narratives and history especially when viewed under the lenses of colonialism, war repercussions, racism and chattel slavery, emancipation and diaspora, and acculturation and survival. The Mirliton Soup of Dooky Chase in New Orleans is one of the few remnants of that struggle against institutionalized racism by nourishing the spirits and the stomachs of the Civil Rights Movement in the 1960s and by continuing to inspire and unite black communities even after Leah Chase’s untimely death in 2019. https://www.thekitchenscholar.com/recipes/chow-chow-moru-kootu monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1606220730796-PBCC77AY9KK8BE19MW8H/Chow+Chow+M%C5%8Dru+Kootu.png Recipes to Explore - CHOW CHOW MŌRU KOOTU (SOUTH INDIAN CHAYOTE AND YOGURT STEW) Kootu is a curried stew of vegetables and legumes from the south Indian states of Tamil Nadu and Kerala. Its nutty fragrances and creamy body come from the generous quantities of coconut, while a few roasted spices provide a complex blend of flavors that tantalize the taste buds and olfactory senses. In this version of Kootu, Indian cooking doyenne and veteran actress Madhur Jaffrey uses the chayote or its local name, chow chow, to absorb the sharp essences of the spices and finishes the stew with mõru or yogurt at a last minute to give a tangy aftertaste and to act as a binder between the vegetable and the coconut. https://www.thekitchenscholar.com/recipes/picadillo-de-chayote monthly 0.5 2022-10-30 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1605708542149-6770OVSDIFBCRVDDJ9XE/Picadillo+de+Chayote.png Recipes to Explore - PICADILLO DE CHAYOTE (COSTA RICAN HASH OF CHAYOTE, CORN, AND BEEF) Costa Rica is the second largest producer and exporter of chayote after Mexico. What is mind-blowing from this statistical datum is that the runner-up manages to grow half of what the topnotcher yields even when the size of the former is just one-fortieth of the latter. Factor in the national population and a Costa Rican consumes 41 pounds/18.5 kilos of chayote annually, the highest average in the world! Given the deep influence of Spain, which the former colony never rebelled against for the sake of independence, the prominent use of chayote in modern Costa Rican cuisine revolves around Picadillo, a mixed hash of ground beef, fresh corn, and the vegetable ingredient that conventionally typifies the dish name. Aside from ground beef, Picadillo de Chayote requires a generous and inseparable splash of Salsa Lizano, a local derivative of Worcestershire sauce, to not only season the neutral flavor of the minced vegetable but also to distinctly and completely highlight its national identity. https://www.thekitchenscholar.com/recipes/burmese-deep-fried-chayote-fingers-with-tamarind-sauce monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1605449155965-RCL4Z6W56APAO5XJBVVG/Burmese+Deep-Fried+Chayote+Fingers+with+Tamarind+Sauce.png Recipes to Explore - BURMESE DEEP-FRIED CHAYOTE FINGERS WITH TAMARIND SAUCE To annex Burma and further its interests eastwards, the British Empire employed the might and services of its former nemeses from Nepal known as Gurkhas into its military ranks. Recognized for their fearless combat prowess, a reputation that still stands today, each Gurkha soldier possibly had chayote as a field ration in their missions and campaigns. What else could be the reason why Burmese people named the vegetable, gurkha thi or “Gurkha gourd”, after the guards of their colonial masters? https://www.thekitchenscholar.com/recipes/chancletas monthly 0.5 2023-06-18 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/e417d572-4a47-4bfd-a6ce-aec5fad02934/Chancletas.png Recipes to Explore - CHANCLETAS (GUATEMALAN STUFFED DESSERT CHAYOTES) Dating back to the Maya Empire two millennia ago, Guatemala has been the ancient cradle of chayote fruits that have come in two original shades- a dark green variety locally known as güisquiles and a pale yellow or white strain called peruleros. Eventual Spanish colonization implanted a sweet tooth into the Guatemalan palate, and the reciprocity of modern home cooks towards this influence remains uniquely evident in the chayote puddings that have been stuffed and baked in their own shells. Due to the two cross-sectional halves resembling a pair of flip-flops, the dessert comically earned the name Chancletas. On a lenient note, Chancletas are indiscriminate and independent of chayote cultivars for there is no reported distinction between the taste profiles of güisquiles and peruleros. The ubiquitous light green mestizos or creoles will even work as substitutes in kitchens outside of Guatemala. https://www.thekitchenscholar.com/recipes/chayote-remoulade monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1604813815955-13HK0MIHPKL47OP740KP/Chayote+Remoulade.png Recipes to Explore - CHAYOTE RÉMOULADE An uncooked chayote has the crisp of a celery root, the turgidity of a jicama, and the refreshment of a watermelon. For this reason, the late James Beard Award-winning chef, Michel Richard, conceived the idea of treating the raw vegetable akin to how the French conventionally prepare the celery root- with Rémoulade dressing. The salad must be served immediately as soon as it is well-tossed because the chayote flesh has a tendency to juice out from the slight motions of slicing and cutting. https://www.thekitchenscholar.com/recipes/imeretian-duck-chakhokhbili monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1603633252608-DJJ4I1TA3FTMCGSUKIBE/Imeretian+Duck+Chakhokhbili.png Recipes to Explore - IMERETIAN DUCK CHAKHOKHBILI Taxonomists attributed the common pheasant, Phasianus colchicus, to the Phasis River and the Kingdom of Colchis, which are ancient Greek and Latin names of the Rion River and present-day western Georgia, respectively. In regard to the wild birds roaming in their natural habitat on the Caucasian foothills, the Georgian word for pheasant, khokhobi, became the etymological root and culinary inspiration for Chakhokhbili, an herbaceous stew of braised poultry and vegetables. Any livestock bird will suffice for a modern and more accessible Chakhokhbili wherein larger avians such as ducks capture the strong gamey essence of the pheasant at the benefit of yielding a more abundant overall serving. The only vestigial feature from tradition is the omission of any external source of liquid throughout the entire cooking duration, completely relying on the duck pieces to slowly braise in their own drippings and the innate juices exuded by the vegetables and fresh herbs instead. A final aromatic enrichment of ground walnuts and marigold petals is an option, but thickening the stewing concentrate into a subtle and earthy sauce deeply highlights the provincial cuisine of Imereti and its capital, Kutaisi. https://www.thekitchenscholar.com/recipes/adjarian-khachapuri monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1603632532268-IR9GBIA2EQXJCFPTONT0/Adjarian+Khachapuri.png Recipes to Explore - ADJARIAN KHACHAPURI (GEORGIAN CHEESE AND EGG BOAT) As a national dish and a beloved street food, the cheese bread known as Khachapuri is intrinsic to the distinct ethnic personalities within the sphere of western Georgian cuisine. Khachapuris from the southwestern province of Adjara along the coast of the Black Sea manifest as flatbread lodachkas or canoes topped with a fresh whole egg for two symbolic reasons. The open-boat shape brings a poetic homage to the ancient ties of the region to the kingdom of Colchis and to the Argonaut sailors who sought out the fabled Golden Fleece of Chrysomallos. The softly cooked and runny egg garnish added at the final minutes of baking artfully represents the sun and bright weather conditions. Although not the most popular version among locals, this Khachapuri is certainly the most inviting because the turophile gets to tear chunks from the crusty ends of the bread and dips the bite-size pieces into the hot pool of egg and molten cheese. A cheesy indulgence worth experiencing! https://www.thekitchenscholar.com/recipes/pelamushi monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1603198160966-IN77CJNPWQ9XDAJKAOYP/Pelamushi.png Recipes to Explore - PELAMUSHI (GRAPE JUICE AND CORNMEAL SQUARES) Georgians are masters and mistresses in the craft of grape-based confectionaries. Fundamental to these sweets is Pelamushi, a thick mixture of cornmeal and virgin-pressed grape juice that has left unused for alcoholic fermentation. As the batter reaches a desired consistency, home cooks get the free rein to manipulate Pelamushi into any deceptive dessert that accords to their own image, ranging from a crude porridge to vibrant diamonds to intricate puddings. Traditionally, the preferred grape cultivar is Odessa or Adesa, a musty-smelling blueberry-hued hybrid of fox grape and a common grape, but bottled juice brands of Concord grapes are adaptable and genetically-related substitutes for producing the similarly intense and brilliant purple dye. https://www.thekitchenscholar.com/recipes/salmon-buglama monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1603116043089-7OUWZN306O1T90A49P4G/Salmon+Buglama.png Recipes to Explore - SALMON BUGLAMA Serious pescatarians may find the lack of excitement and diversity in Georgian fish cookery baffling since the Black and Caspian Seas flank the opposite sides of the republic after all. Adding geographical irony to the gastronomic puzzle is the sharp contrast of the country with adjacent Turkey magnificently displaying its culinary expertise towards the bountiful harvest from the sea. The deep roots of this paradox are malaria outbreaks in communities living closely to freshwater spawning pens of mosquitoes and fear of abduction and human trafficking by Turkish slave traders in the past. That is not to say, however, that Georgian cooks are inept of preparing fish compared to their Mediterranean colleagues. Rather, the limited and mundane arsenal of methods is a long-term fruit of traumatic historical conditioning and stagnancy. For instance, the buglama of fish would not have been distinctly Georgian if not for the abundance of cilantro, as stewing of oil-rich chunks, like salmon or sturgeon, in a clay pot of vegetables, onions, and herbs is also a practice in Turkey, Armenia, and Azerbaijan. https://www.thekitchenscholar.com/recipes/tarragon-pie monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1602600450303-G9HG5ZNGKJP68WDSLXZN/Tarragon+Pie.png Recipes to Explore - TARRAGON PIE Believe it or not, Georgians are the biggest fans of tarragon that they even consume the herb in the form of a sweet emerald carbonated beverage. Their love of the herb even lacks subtlety in this savory pie, locally known as Tarkhunis Ghvezeli. The licorice aroma imparted by the tarragon shines so boldly that other components of the filling have no choice but to forcibly exist as second fiddles despite their higher abundance. https://www.thekitchenscholar.com/recipes/green-bean-borani monthly 0.5 2023-07-16 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/4e257eb8-166d-498d-ad4c-ca991c740436/Green+Bean+Borani.png Recipes to Explore - GREEN BEAN BORANI Under the leadership of Genghis Khan and later, Tamerlane, Mongols were the first people to wreak absolute onslaught and extinction to the Georgian kingdom. Because the nomadic invaders were also among the first to live off fermented milk, the Ilkhanate introduced their Georgian subjects to yogurt at the cost of economic collapse, cultural erasure of Byzantine influences, and political strife and dissolution of the Bagrationi, the only Georgian monarchy in history. The light and tangy appeal of yogurt outlasted the ruthless empire, and the dairy ingredient became integral to Georgian cookery as a liaison for boiled vegetables, particularly green string beans that have broken down into silky strings. When perfumed with ground cinnamon, this creamy and sweet-smelling herbaceous outcome, known as Borani, is a favorite vegetarian accompaniment for poultry dishes. https://www.thekitchenscholar.com/recipes/tkemali monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1601990146070-F26VSGMDIC7P2D55ECST/Tkemali.png Recipes to Explore - TKEMALI (GEORGIAN SOUR PLUM SAUCE) When matters of spicy taste become culturally divisive, Occidental Georgians prefer fresh and cool sensations while Oriental Georgians favor sharp and hot nuances. What settles these regional differences into national reconciliation and unity is their collective love for the condiment, Tkemali. Made from a purée of tart plums and jazzed up by the leaves of ombalo, also known as pennyroyal or Mentha pulegium, a musty flowering member of the mint family, Tkemali invigorates the mundane taste of any grilled meat, poultry, fish, or vegetable, and provocatively teases the palate. Likewise, it vitally adds fruity zings to soup and stew broths when plums are seasonally scarce. Due to the rarity and, most importantly, the potential liver toxicity of pennyroyal, which Georgian cooks have adeptly eyeballed for their authentic Tkemali, spearmint or peppermint leaves can work as viable substitutes for the ordinary home kitchen. https://www.thekitchenscholar.com/recipes/velvet-shrimp monthly 0.5 2022-12-18 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1601188356341-J2XKOT8DM904THZ6JWPO/Velvet+Shrimp.png Recipes to Explore - VELVET SHRIMP Literally translated as “passing through the oil”, velveting or guoyou is a two-step treatment found in the entire spectrum of Chinese cooking and, by extension, Chinese restaurants. The first step entails coating the raw shrimp, fish, chicken, or meat thoroughly in a flavored marinade of egg whites and cornstarch to allow the alkalinity of egg whites to tenderize the flesh. The second step is a brief exposure to sudden but simmering heat so the thermal shock forces the network of carbohydrates in the cornstarch to form a smooth protective membrane that quickly seals in the juices. As velveted pieces further pass through the blazing extremities of stir-frying or steaming temperatures, the coating progresses to a silky quality, thus bestowing the namesake texture. https://www.thekitchenscholar.com/recipes/strawberries-romanoff monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1601133079856-ZE77VIASKHP0O3C8F65N/Strawberries+Romanoff.png Recipes to Explore - STRAWBERRIES ROMANOFF When Auguste Escoffier macerated his strawberries in orange liqueur and served them with a topping of whipped cream during his tenure at the Carlton Hotel in London, he named his creation as Fraises á l’Americaine or “Strawberries in the American style”. Little did the legendary French chef foresee and know that it would take a Lithuanian con man and restaurateur with an actual criminal history of fraud to repackage the dessert and his restaurant into an affiliate of Russian royalty, an alias surname he had also adopted. Having an impostor rebrand an original French dish as a “Russian immigrant in America” must have been the perfect culinary scam of the previous century, but Hollywood personalities and press of the 1940s cluelessly swallowed the strawberries with delight and humor. https://www.thekitchenscholar.com/recipes/honey-fried-chicken-with-thyme-and-mint-sauce monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1600695092091-19NZCOK3KA0LS9ZQEX3S/Honey-Fried+Chicken+with+Mint+and+Thyme+Sauce.png Recipes to Explore - HONEY-FRIED CHICKEN WITH THYME AND MINT SAUCE The credits for this eclectic and adventurous take on a Southern favorite go to Stephan Pyles, a native Texan chef and philanthropist, who retired from the restaurant business in January of this year. A founding father of American Southwestern cuisine, the sophisticated Pyles introduced his bestseller in his debut Dallas venture, Routh Street Cafe. Infusing the chicken in a marinade of honey and vinegar gives the flesh a lingering sweet and floral aftertaste that coordinates with the cool and herbaceous aroma of the creamy sauce. The success of this recipe, however, depends on frying skills because the honey can quickly caramelize and burn the chicken skin to an inedible and bitter char before individual pieces can thoroughly cook. Frying thus requires turning the individual pieces continuously and regulating the oil temperature constantly as a simultaneous but rewarding step in keeping the white and whole-wheat flour-coated skin brown and crispy. https://www.thekitchenscholar.com/recipes/myra-waldos-swedish-roast-lamb monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1599575962889-D46ZPSGZ4EEX7V4RGCU1/Myra+Waldo%27s+Swedish+Roast+Leg+of+Lamb.png Recipes to Explore - MYRA WALDO’S SWEDISH ROAST LAMB Mimi Sheraton listed this lamb dish in her 1001 Foods You Must Eat Before You Die. When Craig Claiborne secured and featured its know-hows from Myra Waldo, an airline food consultant and cookbook author who reputedly collects recipes from her globetrotting adventures, for The New York Times, the publication hailed the dinner-party centerpiece as a classic. The secret ingredients? Strongly brewed coffee to baste and buffer the half-done mutton and its olfactory overtones, and mildly sweet cream to provide a rich, smooth, glossy gravy. As odd the pairing of lamb and coffee may seem, the union has long been instilled among daring Swedes, who have elevated everyone’s favorite caffeinated beverage into an essential in their traditional meat cookery. https://www.thekitchenscholar.com/recipes/billi-bi monthly 0.5 2022-07-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1599224091117-W6EX49D3NPRDVGZYIKRE/Billi+Bi.png Recipes to Explore - BILLI BI If somebody had the time and effort in the world to comprehensively profile all soups known to humanity, then Billi Bi would probably end up as the “John Doe” in that catalog. In the heart of its riddle lies a covertly mononymous William B., who unknowingly lent the goodwill of his name to the soup that once graced Maxim’s during its Michelin-starred heydays. Although the dominant view alleges American tin magnate and Maxim’s patron, William B. Leeds, as the eponymous candidate, the food world expanded their leads to two additional suspects. Waverley Root claims an American bon vivant, William “Billy B.” Beebe, who also coincidentally frequented the Parisian restaurant, as the uncanny but unverifiable match. Countess Marie Pierre de Toulouse-Lautrec, a food journalist married to the aristocratic nephew of the Post-Impressionist painter, wove additional strings by having a certain William “Billy” Brand and Ciro’s in the Norman commune of Deauville being the nominative source and birthplace, respectively. The common denominator among all three narratives is a former Ciro’s and Maxim’s chef branding his sublime creation after a regular American customer who preferred his cream of mussel soup served sans the shells. https://www.thekitchenscholar.com/recipes/spaghetti-primavera monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1599053462392-VZK4RLAD0OZNW07DBROQ/Spaghetti+Primavera.png Recipes to Explore - SPAGHETTI PRIMAVERA Spaghetti Primavera is every bit of an anomaly because it lacked the Italian patriotic roots, even when its green, white, and red colors remind of the Il Tricolore flag. Instead, it is an American brainchild conceived by the late Le Cirque restaurateur, Sirio Maccioni, during a weekend vacation over at an Italian baron’s house in Nova Scotia. Maccioni took inspiration from the childhood story of American painter Ed Giobbi about his grandmother’s pasta accompanied with heirloom tomatoes and lightly cooked spring vegetables, hence the Primavera title. The timing and reception of the Spaghetti Primavera was perfect, earning the acclaim of guests who were already fed up on eating lobster and wild boar. Once Maccioni took custody of his recipe, Craig Claiborne and Pierre Franey raved about Spaghetti Primavera as the “most talked-about dish in Manhattan”, prompting Le Cirque clients to order the pasta despite its absence on the official menu. Ironically, Maccioni’s French chef and business partner, Jean Vergnes, was aghast at the idea of serving an “Italian dish” that he forbade its preparation inside his kitchen. The sight of Spaghetti Primavera getting prepared in the hallway only raised its reputation, and every Italian restaurant in New York City was soon forging one of Le Cirque’s signatures. https://www.thekitchenscholar.com/recipes/creme-caramel monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1594909297912-FS7JPKDB5B5F4T30YH8V/Cre%CC%82me+Caramel.png Recipes to Explore - CRÈME CARAMEL On paper, the ingredients and procedures for a Crème Caramel are simple. On sight, Crème Caramel is quite a showstopping dessert finale for every meal especially when its delicate body stands with towering pride even at the expense of vigorous shaking. That being said, the best versions of Crème Caramel, such as Julia Child’s recipe, do not only include the quality and ratio of ingredients but also require patience and precision in its preparation from the caramel sauce to the custard base down to its final presentation. If done haphazardly and inattentively, the cook may end up with a disappointing dessert brought by a bitterly burnt and dense caramel sauce or a collapsible and/or porous custard. With this in mind, strict caution is necessary in controlling the caramelization of sugar, limiting the caramel alloted for the mold, stirring the eggs and scalded milk with a spoon, and cooling the custard completely ahead of serving in order to achieve the perfect Crème Caramel. https://www.thekitchenscholar.com/recipes/lobster-a-l-americaine monthly 0.5 2022-08-15 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1599649979467-D0AQCYSLIDJ97PQ3POZF/Lobster+%C3%80+l%27Am%C3%A9ricaine.png Recipes to Explore - LOBSTER À L’AMÉRICAINE American by name and French by concept and execution, the transatlantic identity of Lobster à l’Américaine has turned the dish into the subject of a custody battle between purebred provincial French cuisine and culturally adulterated Parisian cookery. On one side, Lobster à l’Americaine, some argue, is actually Lobster à l’Armoricaine, named after the archaic Gaelic region of Armorica in present-day Brittany where the Celts sought refuge from Viking invasions and imperial Roman rule and where the blue European lobster, Homarus gammarus, thrive to become the best lobsters in France. However, stronger opposition to this view seems to be the case due to the insufficient evidence on the Armorican roots, the absence of garlic and tomatoes in local Breton cooking, the New World origin of tomatoes when they were discovered as “golden apples” during the Age of Exploration, and Pierre Fraisse, the chef-creator of the dish, allegedly coining the Amèricaine aspect of the dish to either the nationality of his restaurant patrons in Paris or its hasty preparation reminding him of his culinary stint in the United States. https://www.thekitchenscholar.com/recipes/potatoes-anna monthly 0.5 2022-12-18 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1594907650678-CY77WKGBKX2CVCTBAWSP/Potatoes+Anna.png Recipes to Explore - POTATOES ANNA By the time Baron Hausmann completed the ambitious second phase of renovating Paris in 1867, Napoleon III was still the emperor of France’s Second Republic; Anna Deslions, whose glamor and beauty amorally defied police authority, was the naughtiest prostitute as she notoriously ensnared the delight of the emperor’s nephew; Anna Judic was the funniest comedian of French opera, and her ménage à trois lifestyle provided gossip among her peers; Café Anglais was the leading restaurant of Paris, and Adolphe Dugléré was the innovative celebrity head chef behind its glory. Connecting all five degrees of separation leads to Pommes Anna or Potatoes Anna, a stunning layered cake of scalloped potatoes entirely baked in clarified butter and named after either of the two famous Annas by Duglére in Café Anglais during the reign of Napoleon III. Originally, Potatoes Anna required a specific eponymous copper pot, allowing the sizzling butter to crisp the bottom layer and sides while keeping the interior soft. However, the modern cost of cocotte Pommes Anna has called for cheaper alternatives, such as a well-seasoned iron skillet, to yield the same result and preserve the legacies of the two Annas. https://www.thekitchenscholar.com/recipes/casserole-roasted-chicken-with-tarragon monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1594909822819-NF5L2LFRMZ3OJPGG97I9/Casserole-Roasted+Chicken+with+Tarragon.png Recipes to Explore - CASSEROLE-ROASTED CHICKEN WITH TARRAGON When the press asked Meryl Streep her favorite recipes while promoting her 2009 film, Julie and Julia, the actress consistently mentioned Julia Child’s Roast Chicken with Tarragon as her pick because the dish is foolproof and well-loved, is practically economical and satisfying, and separates ordinary roast chickens from a nice roast chicken. To be fair to the screen legend who confessed her lack of culinary glamor, Julia’s Roast Chicken does have an air of superiority thanks to the rustic yet cutting-edge French technique of casserole-roasting. In contrast to an open roasting pan, a covered casserole traps the roasting chicken into steaming under its own herbaceous and buttery drippings and spreads the smothering heat evenly within its enclosure. Is there anything else worthy of gratification if the reward from casserole-roasting is a beautiful chicken that is meritoriously juicy, tender, and flavorful? https://www.thekitchenscholar.com/recipes/salade-nicoise monthly 0.5 2022-09-11 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1596881624086-BH6FLVALI352I9KV4PCL/Salade+Nic%CC%A7oise.png Recipes to Explore - SALADE NIÇOISE Much like an original piece played by a musical orchestra, Salade Niçoise is a composed salad. That is, the salad is preferably served as a harmonious arrangement of individually dressed ingredients instead of getting chaotically tossed in a platter. Having originated from the French Riviera, the elements of the salad are a subject of contentious debate and scrutiny between conservative purists, such as disgraced Nice mayor, Jacques Médicin, and liberal food icons like Provence-born haute cuisine founder, Auguste Escoffier. The centrism of Julia Child towards Salade Niçoise strikes a balance among beauty, taste, tradition, and seasonal availability of ingredients. For that, the resulting accord that brings forth the flavors of the sun and the Mediterranean Sea invokes the reciprocity of appreciation and gratefulness. https://www.thekitchenscholar.com/recipes/queen-of-sheba-cake monthly 0.5 2022-01-21 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1594907811078-T66SMP5U6BX6F40BRFX8/Queen+of+Sheba+Cake.png Recipes to Explore - QUEEN OF SHEBA CAKE Parisians referenced the sinfully rich and delicious Queen of Sheba Cake to the beautiful ebonic Abbysinian queen, who, according to the Biblical Old Testament and the 14th Century narrative, Kebra Nagast, bore King Solomon with a caravan of gifts and riches and became the ancestral matriarch of the Ethiopian royal dynasty and the Beta Israeli community as an extramarital fruit of her diplomatic visit to Jerusalem. With a moist interior that eliminates any need of a filling, this low-gluten chocolate and almond cake cloaked by a simple chocolate-butter icing with jewels of toasted almond slices captures its queenly moniker, a majestic dessert of dark seduction guaranteed to sensually weaken any resistant willpower. In fact, Julia Child once deemed the Queen of Sheba Cake as “the best cake you have ever tasted” in an episode of The French Chef. https://www.thekitchenscholar.com/recipes/french-onion-soup-gratinee monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1594910953269-52O50PTF7YFR7FGP4AK8/French+Onion+Soup+Gratine%CC%81e.png Recipes to Explore - FRENCH ONION SOUP GRATINÉE Homemade French Onion Soup was Julia Child’s final meal before she succumbed peacefully to kidney failure two days prior to her 92nd birthday in 2004. Fortunately, the soup was not her fearsome death knell, but embodied a humble celebration of her life through comfort food. As a matter of fact, a phenomenal French Onion Soup has an enigmatic je ne sais quoi powerful enough to hormonally trigger a soul-baring experience, especially when served in gratinée. Perhaps, it is how the pungently lachrymose onion slices rupture into an amber sweetness. Or, it can be how the dynamic duo of the deglazing wine and stock elevates the soup by dissolving the caramel flavors that have stuck onto the pot surface. Better yet, it may be how the grated Gruyère cheese floating above the soup melts and bubbles under the broiling heat into a golden creamy layer that pulls into beautiful silky strings with each excavation of the spoon. Such existentialist reflection brought by a French Onion Soup Gratinée warrants a joie de vivre at the table. https://www.thekitchenscholar.com/recipes/chateaubriand-steak-with-bearnaise-sauce monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1594908802934-U8H3M465NGE2BL22TE2Q/Cha%CC%82teaubriand+Steak+with+Be%CC%81arnaise+Sauce.png Recipes to Explore - CHÂTEAUBRIAND STEAK WITH BÉARNAISE SAUCE Aside from spearheading the French Romantic movement, François-René de Châteaubriand was the raison d’être why we prefer and enjoy our steaks thick, juicy, and bloody red. The viscount's carnivorous love of steaks earned him a posthumous spot in gastronomic dictionaries and encyclopedias as an expensive cut extracted from the voluminous section of the beef tenderloin. Whether that portion refers to the blunt end of the fillet butt or the thickest region of the center loin, encountering and savoring a Châteaubriand steak cut in butcher shops and fine dining restaurants is a rarity nowadays. However, a miserly home cook can still trim a Châteaubriand steak from an entire beef tenderloin, such as one in the recipe detailed below. A Châteaubriand sourced from the fillet butt is malleable towards pounding, which speeds up the cooking time and gives the meat a more definite shape. Serve with Béarnaise sauce, and the Châteaubriand steak becomes a memorable steak meal as romantic as the literary namesake himself. https://www.thekitchenscholar.com/recipes/bearnaise-sauce monthly 0.5 2022-07-22 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1594993813365-SWAXVYANKTQCC42RW5VZ/Be%CC%81arnaise+Sauce.png Recipes to Explore - BÉARNAISE SAUCE Béarnaise Sauce probably stands out as the most lustfully delicious member of the Hollandaise Sauce family, if not among all French sauces, due to the acetic infusion of tarragon (Artemisia dracunculus). An asteraceous relative of the lettuce, tarragon exists in two variants where the cultivated French tarragon is preferred in cooking over the wild Russian type. A sensory profile of tarragon extracts indicates the chemical presence of estragole, a phenolic ether identically and synthetically used in perfume formulations but naturally responsible for the delicate anise-like fragrance of the leaves that once led medieval civilizations to believe in the power of the herb to repel snakes and dragons and to clot snake bites. Hence, estragole comes from the French word for tarragon, estragon, which, in turn, derives from the Greek and Latin term for dragon. Strange enough, neither tarragon nor the mother sauce has any rapport with Béarn or its traditions. Rather, the name only connects to the French-Basque region through a chef of a Parisian restaurant named after Béarn-born King Henry IV of France. https://www.thekitchenscholar.com/recipes/wild-mushroom-risotto monthly 0.5 2023-01-01 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1594940567144-8KBYFBKX56GSO0PCHK49/Wild+Mushroom+Risotto.png Recipes to Explore - WILD MUSHROOM RISOTTO Italian rice and wild mushrooms represent the two opposite faces of a perfect risotto coin. The former needs human intervention in wet open fields, while the latter flourishes carefree in arboreal ecosystems as either symbiotes of living tree hosts or digestives of decaying tree trunks. Despite their biological and ecological differences, both ingredients enter the kitchen, perfectly compatible for marrying into the hearty bliss of a risotto. The gastronomic union in a Wild Mushroom Risotto is mutual with the rice providing a smooth and creamy base for the absorption and retention of the strong meaty flavor imparted by the mushrooms, the most popular and accessible being porcini mushrooms (or cèpes). However, having other wild mushrooms, such as morels, chanterelles, and oyster mushrooms, will not hurt the faithful monogamy and makes the overall taste and aroma all the more interesting without harboring any scrupulous guilt. https://www.thekitchenscholar.com/recipes/pistouille monthly 0.5 2023-01-01 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1594941146960-TJ8BXK2P0QCNV9PL5BTM/Pistouille.png Recipes to Explore - PISTOUILLE With food portmanteaus becoming fashionable during the 20th century, Julia Child and Simone “Simca” Beck were timely in contributing a word to the expansion of the French and English dictionaries. Enter the Pistouille, a lexical blend of Pistou and Ratatouille conceptualized and coined by Julia and Simca while working on the sequel to their seminal cookbook. The “Pistou'' element refers to the finishing touch of minced garlic and fresh basil leaves. On the other hand, the vegetarian medley of eggplants, peppers, onions, and tomatoes comprises the “Ratatouille” aspect. By combining two vastly different but equally delicious Provençal dishes into one tasty hybrid that also evokes the same provincial French flavors and atmosphere, the delivery of Pistouille is quite effective in every gustatory and linguistic sense. https://www.thekitchenscholar.com/recipes/sole-meuniere monthly 0.5 2023-01-01 https://images.squarespace-cdn.com/content/v1/5f0ea44a6f88ef4506133449/1594941936442-CCDAO7DJJ9JFAHELV5MB/Sole+Meunie%CC%81re.png Recipes to Explore - SOLE MEUNIÈRE In her autobiography, My Life in France, Julia Child fervently reminisces about her first meal in France upon reaching Normandy’s majestic capital with her husband Paul. Rather than having Canard Rouennaise, Rouen’s traditional dish of partially roasted duck served with warm-pressed juices extracted from duck carcass, at Restaurant La Couronne, Paul ordered Sole Meunière as the main course of that meal. Attributing the flour coating to the miller’s wife or meunière, Sole Meunière is a whole or filleted Dover sole lightly dredged in flour and pan-fried in sputtering full-bodied butter to achieve a delicate and moist flesh wrapped by a thin and crispy brown film and bathed in a fragrant nutty sauce. 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