Ingredients: 2 1/2 cupsheavy cream 1 (14-ounce) can sweetened condensed milk 3 tablespoonsextra-virgin olive oil 1/2 teaspoonkosher salt 1/2 cup(60 grams) cacao nibs 100 gramsmilk chocolate, grated or shaved with a peeler Directions: In a large bowl, using a whisk or hand mixer, whip the heavy cream to stiff peaks. Add the condensed milk, olive... » read more
Ingredients: El Diablo 12 ouncesreposado tequila 6 ouncesginger syrup 6 ouncesfreshly squeezed lime juice 6 ouncescrème de cassis de Dijon 8 ounceschilled sparkling water 8 ounceschilled sparkling wine Candied ginger and lime wheels, for serving (optional) Ginger Syrup 1 poundginger 2 cups(14 ounces/396 grams) granulated sugar Directions: Combine all ingredients in a pitcher with 3... » read more
Ingredients: 1 cupwheat berries 3/4 cup(107 grams) whole hazelnuts 2 cupsvegetable stock, plus more as needed 1 teaspoonkosher salt 1 small red onion 1 dried bay leaf White vinegar, for pickling 8 ouncesradishes, preferably a mix of varieties, thinly sliced 2/3 cupchopped curly parsley 4 strips lemon peel (remove any white pith), very thinly sliced... » read more
Ingredients: 80 grams(3 ounces) pandan leaves, cut into 10-centimeter (4-inch) pieces 200 milliliters(7 fluid ounces/scant 1 cup) coconut water 200 grams(7 ounces) sweetened condensed milk 200 milliliters(7 fluid ounces/scant 1 cup) double (heavy) cream Directions: Blend the pandan leaves with the coconut water until smooth. Push the liquid through a sieve and into a bowl,... » read more
Ingredients: 1 cupgranulated white sugar 1 cupwater 1 cupfresh basil leaves, packed Directions: Combine sugar and water in a small saucepan and heat over medium, whisking constantly until the sugar dissolves. Once the syrup comes to a simmer, turn off the heat. Add fresh basil leaves and gently press them down into the syrup with... » read more
Ingredients: 1 cupfreshly squeezed lime juice (from 8 to 12 limes) 1 cupcilantro leaves and tender stems (about ½ bunch), plus more for serving 1/4 medium white onion, thickly sliced 1 small or medium serrano, halved (and optionally deseeded for less heat) 3 garlic cloves, peeled 1 teaspoonsoy sauce 1 tablespoonextra-virgin olive oil, plus more... » read more
Ingredients: For the Crust: Cooking spray or softened butter, for greasing 1 1/2 cups(150 grams) finely ground pretzel crumbs (from about 3 cups whole pretzels) 1/4 cuppacked (50 grams) light brown sugar 1/2 teaspoonkosher salt 10 tablespoons(141 grams) unsalted butter, melted and cooled slightly For the Filling: 1 cup(237 milileters) heavy cream 8 ounces(226 grams)... » read more
Ingredients: 2 large leeks 1 lemon 4 slices crusty bread 1 1/3 cupsheavy cream Kosher salt 8 eggs 4 tablespoonsbutter, divided Freshly ground black pepper Freshly grated Parmesan Directions: Remove the two outer layers of the leeks. Thinly slice the white and pale green parts. If they’re gritty, rinse them (no need to dry). Using... » read more
Ingredients: For the Enchiladas 8 tortillas de maíz (corn tortillas) 5 tablespoonsvegetable oil, divided 2 1/4 cupshomemade chicken stock or store-bought low-sodium chicken broth 5 large chiles guajillos (1 oz/30 g), stemmed and seeded 2 medium chiles cascabeles (0.25 oz/5 g), stemmed and seeded 2 garlic cloves, lightly crushed 2 teaspoonsMorton kosher salt (0.5 oz/16... » read more
Ingredients: 2 small tortillas (corn or flour) 1 tablespoonbutter 1/2 cupgrated Russet potato Kosher salt 1/4 cup(1 ounce) grated sharp cheddar 2 eggs Freshly ground black pepper hot sauce lime Directions: Warm tortillas over your flame or in a large nonstick skillet. Transfer to a plate. Read and rehearse what’s happening next. It comes together... » read more