Salmon’s versatility invites experimentation. This paprika, citrus, and honey crust complements the succulent and creamy baked salmon, resulting in a complex symphony of flavour and texture that sits well on the spinach hummus.
The tenderness and succulence of pork tenderloin cooked sous-vide style is awesome. Paired with a blackberry balsamic reduction and a fresh mango salsa, this dish tasted like summer.
Drawing on some techniques from Mexico and some flavours from Hong Kong, this duck taco recipe with roast pumpkin and beans and XO sauce is as bold as it is complex.
If you enjoy pizza, especially making your own, then do yourself a favour and learn how to make this red pepper stromboli. Essentially thin crust pizza dough rolled up with some select ingredients and baked.
Weekend brunches with family or friends feature heavily in “moments that matter”. With a delicious dish of crispy smashed potatoes, pancetta, and a poached egg, those moments will matter so much more.
Succulent sweet corn and umami-packed green onions are encased here in crisp waffles. While delicious on their own, the three dips add their own very distinctive dimensions, especially the hatcho miso dip.
On a purée of white beans, yoghurt, and roast garlic sits a sweet and sour salad of carrots, raisins, and walnuts, and some very succulent slices of chicken breast. Drizzled on top of the sous vide chicken breast is a balsamic honey reduction.
Melt-in-your-mouth sous-vide salmon confit is topped with explode-in-your-mouth salmon eggs. The fresh-tasting yet intense tomato consommé is a perfect compliment. Crisp fresh vegetables add some sweet, sour, and bitter notes.
There is a diversity of flavours and textures here yet in a satisfying balance. Crisp and creamy baked polenta fries. Bright pickled mushroom salad. And then the soft boiled duck egg, which has its own delectable complexities.
These sweet and succulent marinated pork belly skewers sit on an Asian potato salad incorporating umami packed katsuobushi (bonito flakes), roasted garlic, and spring onions.
In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this seafood stew, while Bourdin talks very openly about his life and work.