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The oil in this simple preparation is used both to cook and to preserve sliced lemons.
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Donggu Pei Shucai (Stir-Fried Mushrooms and Bok Choy)
Known as a "dry" stir-fry because there's no sauce, this dish is composed of earthy mushrooms and brightly flavored bok choy.
Hong Shao Rou (Red-Cooked Pork Belly)
Serve this classic Chinese stir-fry with plenty of white rice, to soak up the rich, concentrated sauce.
In this Greek side dish, okra is salted and then tossed in a lemon juice–water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.
Xihongshi Chao Jidan (Stir-Fried Tomato and Eggs)
In this simple stir-fry, the salty-sweet tomatoes and fluffy eggs balance each other perfectly.
Cong Bao Rou Si (Stir-Fried Pork with Leeks)
This recipe calls for a "reverse" stir-fry technique, in which the vegetables are cooked before the meat.
Lobster Macaroni and Cheese
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
Jirou Chao Qincai (Stir-Fried Chicken with Celery)
In this dish, a mix of egg white and cornstarch coats the chicken and, after a quick blanching in a little oil in the wok, preserves its succulence—a technique called velveting.
Artisanal Macaroni and Cheese
Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust.
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Brennan's Eggs Hussarde