Tartare of Venison
Lemon geranium, Pickled Tulip Bulb, Red Cabbage, Pickled Amsterdam Onions, Black Pudding, Lovage
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.