
Américaine Sauce
A luxurious, amber-hued sauce featuring tender lobster meat and shells creating a rich, umami-forward base
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A luxurious, amber-hued sauce featuring tender lobster meat and shells creating a rich, umami-forward base

A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

A Cambodian quick-pickle, the bright sharp counter that turns up on every Khmer table next to grilled meats and rich curries

Crab bisque is the French shellfish soup that turns the heads and shells you'd otherwise throw away into a rich…

A creamy clam soup that takes the New England chowder format and smooths it out into something closer to a French bisque

Gefilte fish is the cold-served Ashkenazi Jewish fish dish, poached quenelles of ground white fish bound with egg and…

Rice cooks, dresses with sesame oil and salt while still warm

Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath

Famous Thai salad (som tum) with sour, sweet, savory, and spicy flavors

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…

Napa cabbage quarters and salts in heavy salt water 4 hours; rinses well; drains

Pancit canton is the Filipino noodle dish that turns up at every birthday because the long noodles symbolise long life…

Made popular by Chinese restaurants and takeaways, these are another menu item that have been adapted to have a subtle Thai flavour

Sopa de caracol is the Honduran conch soup of the Caribbean coast, a coconut-creamy broth carrying tender conch, cassava…

True spaghetti alla marinara celebrates the bounty of Naples' harbor, a rich tomato base simmered gently while fresh…