Cantonese Congee with Century Egg, Silken Tofu, Crispy Shallots and Sesame Scallion Oil
Start the congee: combine rinsed rice, chicken stock, water, and ginger slices in a large, heavy-bottomed pot. Bring to a vigorous boil ov...
Andalusian Gazpacho with Vine-Ripened Tomatoes, Cucumber, Sherry Vinegar and Cold-Pressed Olive Oil
Soak the bread: tear the stale bread into a bowl, cover with cold water, and soak for 10 minutes. Squeeze out excess water. The bread adds...
Osso Buco alla Milanese with Braised Veal Shanks, Gremolata and Saffron Risotto
Prepare the veal shanks: tie each shank around its circumference with kitchen twine — this holds the meat to the bone during braising and ...