Every recipe in the kitchen, most recent first.
A punchy Thai marinade — soy, fish sauce, oyster sauce, tamarind, sambal, and fresh aromatics — that transforms ribeye into something extraordinary. Slice it thin and the same steak makes exceptional fresh salad rolls with herbs and hoisin inside.
Thathi’s lamb curry — built on patience and low heat, with clarified butter, fresh herbs, warm spices, and thick coconut milk. A thick, deeply fragrant gravy that clings. There are no shortcuts worth taking.
Bright with lemongrass, lime zest, ginger, and bird's-eye chili — built to work either way, with supermarket ground chicken or with hand-minced thighs.
A flavor bomb — caramelized Japanese eggplant bathed in Szechuan peppercorns, garlic chili paste, ginger, and soy.
From Fogón Asado in Buenos Aires — delicate, custardy, and dangerously easy to make.
A cabbage steak, blackened in a cast-iron pan and bathed in a fiery, bright mayo — inspired by Pigeonhole in Calgary.