Tag: entertaining
12 recipes
Chapter 11: Garde Manger — The Cold Kitchen
Charcuterie boards, terrines, pâtés, cured meats, and cold appetizers — the art of the cold kitchen station.
Chawanmushi (Japanese Savory Egg Custard)
Chawanmushi — a silky Japanese steamed egg custard with shrimp, chicken, and mushroom hidden inside.
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.
Nabemono (Japanese Hot Pot with Ponzu)
Nabemono — a communal Japanese hot pot with tofu, vegetables, and protein in kombu dashi. Dip in ponzu.
Sakura Mochi (Cherry Blossom Rice Cakes)
Sakura mochi — pink rice cakes filled with sweet red bean paste and wrapped in a cherry blossom leaf. A spring tradition.
Sashimi Platter (Seasonal Fish Selection)
A composed sashimi platter with salmon, tuna, and yellowtail. Knife technique, presentation, and the art of raw fish.
Silky Chicken Liver Pâté
Butter-rich chicken liver pâté with cognac and thyme — blended until impossibly smooth. Ready in 30 minutes, improves over 2 days.
Smoked Salmon Rillettes
A luxurious spread of flaked hot-smoked salmon folded with crème fraîche, lemon, and dill. Elegant appetizer ready in 20 minutes.
Spanakopita Triangles (Greek Spinach and Feta Phyllo Pies)
Crispy phyllo triangles filled with spinach, feta, and dill. A Greek appetizer that's easier than it looks.
Takiawase (Simmered Vegetables in Dashi)
Takiawase — seasonal vegetables simmered separately in dashi and composed on a plate. A kaiseki technique.
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.
The Complete Charcuterie Board
A masterclass in composition — cured meats, artisan cheeses, pickles, fruits, nuts, and condiments arranged for maximum visual and flavor impact.