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Lahmacun: The Turkish Flatbread That Is Better Than Most Pizza
Paper-thin flatbread topped with spiced lamb, blistered in a hot oven, then rolled with fresh parsley and a squeeze of lemon. Street food that translates perfectly to a home kitchen.
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Lomo Saltado: The Peruvian Stir-Fry That Changed How I Cook Beef
Soy sauce meets chili and lime in one hot pan. Lomo saltado is the wok dish that makes perfect sense in Lima.
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Wiener Schnitzel: How to Get the Coating to Puff Properly
Veal pounded thin, breaded in a three-stage coating, and fried in clarified butter until the crust souffles away from the meat. There is one technique that makes the difference.
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Cacio e Pepe: The Roman Pasta That Needs Nothing Else
Three ingredients. One technique. Cacio e pepe is the pasta that proves simplicity is its own discipline.