Classic French 75 with Gin, Fresh Lemon Juice, Simple Syrup and Champagne
Chill the glass: place a champagne flute in the freezer for at least 5 minutes. A cold glass keeps a carbonated cocktail cold without dilu...
Japanese Chicken Karaage with Crispy Double-Fried Thighs, Kewpie Mayonnaise, Shiso and Lemon
Cut and marinate the chicken: cut each thigh into 3-4 rough pieces about 4-5cm — not uniform cubes. Japanese karaage is cut into irregular...
Cantonese Egg Tarts with Silky Custard Filling, Shatteringly Flaky Pastry Shell and Light Vanilla Glaze
Make the water dough: combine flour, powdered sugar, and softened butter. Mix until it resembles coarse crumbs. Add cold water gradually, ...
Classic Whiskey Sour with Bourbon, Fresh Lemon Juice, Simple Syrup and Silky Egg White Foam
Dry shake (emulsify the egg white): combine bourbon, fresh lemon juice, simple syrup, and egg white in a cocktail shaker WITHOUT ice. Seal...
Lebanese Fattoush Salad with Crispy Pita Chips, Garden Vegetables, Sumac and Pomegranate Molasses
Make the pita chips: preheat oven to 200°C (400°F). Tear pita bread into large, irregular pieces — not neat squares. Toss with olive oil, ...
Mexican Chilaquiles Rojos with Crispy Tortilla Chips, Scrambled Eggs, Queso Fresco and Avocado
Make the salsa roja: toast dried chilies in a dry skillet over medium heat for 30-60 seconds per side until fragrant and slightly puffed —...
Jamaican Sorrel with Dried Hibiscus, Fresh Ginger, Cloves, Cinnamon and Sweet Orange Zest
Prepare the dried sorrel: rinse the dried hibiscus calyces briefly under cold water to remove any dust. Do not soak — the steep extracts t...
Spanish Jamón Croquetas with Golden Béchamel Fritters, Serrano Ham and Smoky Garlic Alioli
Make the alioli: pound garlic and salt to a very fine paste in a mortar — no visible pieces. Transfer to a bowl. Add egg yolk and a few dr...
Indian Chaas with Chilled Spiced Buttermilk, Roasted Cumin, Fresh Ginger, Mint and Black Rock Salt
Roast the cumin: place cumin seeds in a dry pan over medium heat. Toast, shaking the pan frequently, for 2-3 minutes until the seeds darke...
Malaysian Beef Rendang with Slow-Braised Beef, Kaffir Lime, Galangal, Toasted Coconut and Fragrant Jasmine Rice
Make the rempah paste: drain soaked dried chilies. Combine all paste ingredients in a blender or food processor. Blend to a very smooth pa...
Belgian Liège Waffle with Pearl Sugar, Caramelized Crust, Whipped Cream and Fresh Strawberries
Make the dough: combine flour, yeast, sugar, and salt in a stand mixer bowl fitted with a dough hook. Add eggs, warm milk, and vanilla. Mi...
Russian Syrniki with Cottage Cheese Pancakes, Wild Strawberry Jam, Smetana and Fresh Mint
Make the jam (can be made ahead): combine strawberries, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat, stir...
Thai Khao Soi with Coconut Curry Broth, Egg Noodles, Braised Chicken and Crispy Fried Noodle Topping
Make the khao soi paste: in a mortar or blender, combine the soaked dried chilies, shallots, garlic, ginger, galangal, and lemongrass. Pou...
Venezuelan Tequeños with Warm Cheese-Stuffed Dough Fritters and Guasacaca Avocado Dipping Sauce
Make the guasacaca: combine all guasacaca ingredients in a blender. Blend until very smooth and bright green. Unlike Mexican guacamole (wh...
Korean Galbi Jjim with Braised Beef Short Ribs, Daikon Radish, Chestnuts and Sesame Soy Glaze
Soak and blanch the ribs — the essential Korean technique: submerge short ribs in cold water for 1-2 hours, changing the water once. This ...
Korean Galbi Jjim with Braised Beef Short Ribs, Daikon Radish, Chestnuts and Sesame Soy Glaze
Soak and blanch the ribs: submerge short ribs in cold water for 1-2 hours, changing the water once. Blanch in boiling water for 5-7 minute...
Pakistani Rooh Afza Sharbat with Rose Syrup, Chilled Milk, Fresh Basil Seeds and Cardamom
Soak the basil seeds: place dried basil seeds in a small bowl. Add cold water — exactly 4 tbsp for 2 tsp seeds. Do not use warm or hot wat...
Italian Negroni with Campari, Sweet Vermouth, London Dry Gin and Flamed Orange Peel
Understand the drink's philosophy: the Negroni is built on equal parts bitterness (Campari), botanical herbal sweetness (vermouth), an...
Indonesian Nasi Goreng with Kecap Manis, Shrimp Paste, Fried Egg, Crispy Shallots and Prawn Crackers
Make the bumbu paste: if using terasi, wrap the shrimp paste in foil and dry-toast it in a dry pan for 1 minute per side until fragrant an...
Hungarian Langos with Garlic Oil, Sour Cream, Grated Cheese and Fresh Dill
Make the dough: whisk flour, instant yeast, salt, and sugar together in a large bowl. Add warm milk and oil. Mix until a shaggy dough form...