This is a salsa in the Mexican, rather than Italian sense. I don’t entirely remember how this name came to be. Perhaps that this is a step up from the most basic salsa it’s possible to make, tossing a few ingredients together in a bowl....
This comes from the late Taku Sekine of Dersou and Le Cheval d’or. It’s wonderfully simple as a side. While optional in the sense it’s possible to make and eat the pancakes without it, the real coup de grâce of these is the dipping sauce....
These come from the excellent Mokonuts in Paris. Everything they do is delicious, these as much or more than everything else. It can be a little difficult to find black sesame seeds....
Based solely on my experience buying groceries, I’d say granola has gone mainstream. At the point you can buy something pre-packaged that’s been flavored with real Madagascar vanilla, it’s not exactly hippie food any more....
I take inspiration here from the people at Café Miznon, now with locations all over the world. Though I learned about it via Le Fooding, and their old Toquéra series....
I came across these biscuits while I began learning the Danish language during the 2020 pandemic, and also wanted to immerse myself in the culture. These are wonderfully minimal. Not too difficult and delicious....
A vinaigrette (as well as the mayonnaise and the aïoli) is an emulsion. That is, a mixture of two liquids that are otherwise difficult to combine. In this case, that’s the vinegar, which is mostly water, with the oil....
Unfortunately, we haven’t gotten our act together and settled on standards for flour types in the US. I’m using King Arthur white whole wheat flour here. If you can’t (or don’t want to) hunt that down, I’d recommend substituting a roughly 1:3 ratio of whole wheat to all-purpose flour....
I first had miso in a dessert at a restaurant in Portland called Biwa, I want to say in an ice cream. While I grew up eating and liking miso, it wasn’t ever something you’d add to a dessert....
After doing some research, I decided to use this recipe from Nish Kitchen as a starting point. For the current version, I made some changes (i.e., omitted or substituted ingredients) based on what I had on hand....