This recipe is based on Jim Lahey’s recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength.
A hearty and flavorful seafood boil loaded with shrimp, crab, andouille sausage, potatoes, eggs, and corn on the cob, all smothered in an epic garlic butter sauce.
Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. Homemade Chinese Pork Buns are truly just like what you get at dim sum / yum cha!
A cross-cultural seafood pasta inspired by Ruth Reichl’s Spaghetti allo Scoglio, adapted to make smart use of leftover broth from a Cajun seafood boil with garlic butter sauce.
This sparkling sangria makes use of the French aperitif Lillet Rosé, which comes already flavored with sweet and bitter orange peel and fruit liqueurs to boost the flavor of the drink.
A classic Mexican cocktail made with lime juice, tequila and grapefruit soda, reinvented with smoky mezcal, fresh grapefruit juice and Cocchi Americano.