Tag: emulsion
40 recipes
Broccoli Salad with Bacon
Broccoli salad with crispy bacon, dried cranberries, sunflower seeds, and a creamy sweet-tangy dressing.
Bucatini all'Amatriciana
Bucatini with guanciale, tomato, Pecorino, and chili — one of Rome's four iconic pasta dishes.
Cacio e Pepe
Pecorino and black pepper pasta — Rome's simplest and most demanding dish, with just 3 ingredients.
Classic Caesar Salad
Classic Caesar salad with homemade anchovy dressing, crispy garlic croutons, and Parmesan shavings.
Classic Cobb Salad
Classic Cobb salad with grilled chicken, bacon, egg, avocado, and blue cheese in composed rows.
Classic Deviled Eggs
Classic deviled eggs with a smooth, tangy filling and paprika finish — plus variations for every occasion.
Classic Greek Salad (Horiatiki)
Classic Greek horiatiki salad with tomatoes, cucumber, olives, and a feta slab — no lettuce.
Classic Hummus
Classic hummus with tahini, lemon, and garlic — silky smooth with a cumin-olive oil drizzle.
Classic Macaroni Salad
Classic creamy macaroni salad with a tangy dressing, crisp celery, and red onion — the perfect potluck side dish.
Classic Potato Salad
Classic creamy potato salad with eggs, pickles, and Dijon — dressed while the potatoes are still warm.
Classic Wedge Salad
Classic wedge salad with crisp iceberg lettuce, tangy blue cheese dressing, smoky bacon, and ripe tomatoes.
Deviled Egg Potato Salad
Deviled egg potato salad that combines two classic American sides into one creamy, tangy, crowd-pleasing dish.
Eggs Benedict with Hollandaise
A classic brunch dish — poached eggs, Canadian bacon, and hollandaise on English muffins. A composed plate that tests your timing and multitasking.
Fettuccine Alfredo
Fettuccine tossed with butter and Parmesan until silky and glossy — the original Roman version, no cream.
Fresh Egg Pasta with Pork Ragù
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Honey Nut Squash Gemelli
Roasted honeynut squash blended into a silky, cream-free pasta sauce with brown butter, sage, and toasted walnuts.
Italian Chopped Salad
Italian chopped salad with salami, fresh mozzarella, pepperoncini, and a zesty red wine vinaigrette.
Kale, Apple, and Cheddar Salad
Kale salad with crisp apple, sharp cheddar, toasted pecans, and a maple-Dijon vinaigrette.
Kerala Fish Curry (Meen Curry)
South Indian fish curry in a tangy coconut and tamarind sauce with curry leaves — Kerala's signature dish.
Lamb Chops with Salsa Verde and White Bean Purée
Reverse-seared lamb chops with Italian salsa verde and creamy white bean purée. Refined but approachable.
Maryland Crab Cakes
Jumbo lump crab with Old Bay and minimal filler, pan-seared golden — the Chesapeake Bay classic.
Mediterranean Quinoa Salad
Mediterranean quinoa salad with cucumber, tomatoes, olives, feta, and a lemon-Dijon vinaigrette.
Mushroom Risotto
Creamy Arborio rice with sautéed mushrooms, white wine, and Parmesan — Italy's most comforting rice dish.
Panzanella (Tuscan Bread Salad)
Panzanella with stale bread soaked in ripe tomato juices and red wine vinaigrette — Tuscan summer.
Pasta al Burro (Butter and Parmesan Pasta)
The Italian child's comfort food. Deceptively simple — technique is everything.
Patatas Bravas
Crispy fried potatoes with spicy tomato sauce and garlic aioli — Spain's most popular tapa.
Penne alla Vodka
Penne in a creamy tomato-vodka sauce with Parmesan and basil — the Italian-American classic that went viral.
Risotto alla Milanese
Golden saffron risotto with Parmesan and butter — Milan's signature rice dish and the classic pairing for osso buco.
Roast Chicken Madeira
Spatchcocked chicken with crispy skin and a Madeira-mushroom pan sauce. Dry-brined 24 hours for deeply seasoned meat.
Salade Lyonnaise
Frisée salad with lardons, poached egg, and warm mustard vinaigrette — Lyon's iconic bistro salad.
Salade Niçoise
Salade Niçoise with seared tuna, soft-boiled eggs, potatoes, green beans, and Dijon vinaigrette.
Simple Green Salad with Vinaigrette
Mixed greens with a classic French vinaigrette — the side salad that belongs next to every meal.
Spaghetti Aglio e Olio
Spaghetti with garlic, olive oil, and chili flakes — Rome's midnight pasta, ready in 15 minutes.
Spaghetti al Limone
Bright lemon, butter, and Parmesan — a 3-ingredient sauce that feels luxurious.
Spaghetti Carbonara
Silky egg-and-cheese sauce clinging to spaghetti with crispy guanciale — Rome's most famous pasta.
Strawberry Spinach Salad
Strawberry spinach salad with poppy seed dressing, candied pecans, and creamy goat cheese crumbles.
Swiss Cheese Fondue
Melted Gruyère and Emmental in white wine with garlic and kirsch — Switzerland's communal alpine classic.
The Five Mother Sauces
The five mother sauces of classical French cuisine — béchamel, velouté, espagnole, hollandaise, and tomato. Master these and you unlock hundreds of variations.
Vinaigrettes & Emulsions
Classic vinaigrette, Caesar, aioli, romesco — plus the science of emulsions that connects dressings, mayonnaise, and hollandaise.
Waldorf Salad
Waldorf salad with crisp apples, celery, red grapes, toasted walnuts, and a light creamy dressing on butter lettuce.