Tag: advanced
32 recipes
Beef Bourguignon
Beef Bourguignon — a French main dish Ready in 180 minutes. A rewarding weekend project. One-pot simplicity.
Beet-Cured Salmon with Whipped Cream Cheese
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Brioche
Brioche — a French bread Ready in 240 minutes. A rewarding weekend project.
Chapter 11: Garde Manger — The Cold Kitchen
Charcuterie boards, terrines, pâtés, cured meats, and cold appetizers — the art of the cold kitchen station.
Chicken Biryani
Layered, fragrant, saffron-scented rice with spiced chicken — India's most celebrated dish.
Chicken Galantine
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Chinese Roast Duck (Simplified)
Crispy-skinned roast duck with a five-spice and hoisin glaze.
Coq au Vin
Coq au Vin — a French main dish Ready in 150 minutes. A rewarding weekend project.
Country-Style Pork Terrine (Pâté de Campagne)
A rustic French terrine of ground pork, liver, and pistachios wrapped in bacon and baked in a water bath. The gateway to forcemeat technique.
Duck Confit
Salt-cured duck legs slow-cooked in their own fat until fall-apart tender — a French bistro classic.
Homemade Ferments: Kimchi, Sauerkraut, and Quick Hot Sauce
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Hyderabadi Chicken Biryani
Layered chicken and basmati rice with saffron, fried onions, and aromatic spices — India's celebration dish.
Kaiseki: The Art of the Japanese Tasting Menu
A guide to kaiseki — the multi-course Japanese tasting menu. Learn the structure, philosophy, and how to cook each course at home.
Kimchi Consommé
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Kimchi Jeon (Korean Kimchi Pancakes)
Crispy, tangy kimchi pancakes with pork belly — a Korean bar snack best served with soju and dipping sauce.
Lamb Shanks Braised in Red Wine
Lamb Shanks Braised in Red Wine — a French main dish Ready in 180 minutes. A rewarding weekend project. Great for meal prep.
Lasagna Bolognese
Layers of rich meat ragù, creamy béchamel, and pasta sheets baked until golden — the definitive Italian lasagna.
Osso Buco alla Milanese
Braised veal shanks in white wine and vegetables, finished with bright gremolata — Milan's signature dish.
Paella Valenciana
Saffron rice with chicken, rabbit, and green beans cooked in a wide pan — Valencia's original paella.
Pappardelle with Short Rib Ragù
Wide ribbon pasta with slow-braised beef short ribs in a rich red wine tomato sauce — Sunday dinner luxury.
Rigatoni alla Genovese
Naples' secret masterpiece — a 4-hour onion ragù that melts into sweet, silky sauce.
Roasted Green Chile Sausage
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Salmon en Croûte
Salmon en Croûte — a French main dish Ready in 75 minutes. A rewarding weekend project.
Seafood Paella
Saffron rice with shrimp, mussels, and squid cooked in a wide pan — Spain's coastal celebration dish.
Seared Scallops with Pea Purée and Pancetta
Seared Scallops with Pea Purée and Pancetta — a French main dish Ready in 30 minutes. A rewarding weekend project. Quick and easy.
Smoked Baby Back Ribs (3-2-1 Method)
Fall-off-the-bone ribs using the 3-2-1 method — 3 hours smoke, 2 hours wrapped, 1 hour sauced. A full-day project that teaches low-and-slow smoking.
Sourdough Starter (7-Day Guide)
Sourdough starter from scratch — capture wild yeast over 7 days with just flour and water.
Sous Vide Chicken Breast with Herb Pan Sauce
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Sous Vide Short Ribs with Root Vegetable Purée
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
The Complete Burger Guide (Beginner to Advanced)
The definitive burger guide — from store-bought to grinding your own meat. Smash technique, homemade buns, and award-winning combos.
Tonkotsu Ramen (Pork Bone Broth Ramen)
Creamy, milky pork bone broth with chashu, soft-boiled egg, and thin noodles — Fukuoka's legendary ramen.
West Coast IPA (All-Grain)
An advanced all-grain West Coast IPA with 60+ IBUs of piney, citrusy bitterness. Full mash, multi-stage hop schedule.