Culinary Search & Intelligence

Curried Ginger Soup

A creamy soup using cauliflower for body and three forms of ginger for flavor. Makes 8 servings.

Vegetarian Chopped Liver

A walnut and lentil “pâté” that goes well with a slice of crunchy baguette and some Dijon mustard.

Chopped Liver

A Jewish deli favorite made with a combination of calf’s liver and chicken livers.

Three-Layer Vegetable Pâté

A creamy, layered, vegetarian pâté, a silkier version of those sold at deli counters.

Gaufrettes

Waffle-cut potato chips made using a mandoline, served as a scoop for tuna tartare or eaten alone.

Tuna Tartare on Gaufrettes

A raw tuna preparation served with waffle-cut potato chips, offering a milder flavor than beef tartare.

Fried Olives in a Bread-Crumb Crust

Simple pitted olives coated in flour, egg, and bread crumbs, then fried until lightly brown. Makes 8 appetizer servings.

Onion Rings with a Buttermilk Crust

Thick-cut yellow onion rings fried in a tangy buttermilk batter. Makes 8 servings.

Ham and Cheese Phyllo Cups

Mini tartlets made with phyllo dough, prosciutto or ham, Gruyère cheese, and mango chutney. Good hot or at room temperature.

Baked Feta

A dip made from high-quality feta cheese, baked until soft and runny. Serve with crackers or on baked potatoes.

Brie and Mango Quesadillas

Quesadillas jazzed up with charred poblano chiles, ripe mango, and Brie cheese. Serve with a fiery salsa.

Tofu (Coagulation with Magnesium Sulfate)

A laboratory method for coagulating soy protein from soymilk using magnesium sulfate (Epsom salt).

Bint as-Saḥn (Yemenite Layered Pastry)

Binagoongan (Sautéed Pork with Shrimp Paste)

Biltong (Zambian Dried and Salted Meat)

Bigos (Polish Cabbage Meat Stew)

Bife de tartaruga

Bicol Express

Bibimbap

Bhuna Khichuri (Bengali Rice and Lentils)

Bhel Puri (Indian Puffed Rice and Vegetable Snack)

Beurre à la Bourguignonne (Garlic Scallion Butter)

Beurre Monté

Beurre Manié