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Georgian Cheese Bread
In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow’s-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture.
Spicy Glazed Eggplant
Slender Asian eggplant magically holds its shape as you sauté it, without going mushy, and yet it collapses in the mouth with a final suggestion of its glaze, bold with Japanese seven-spice powder and the gentle heat of fresh ginger.
Istrian Gnocchi with Truffle Cream
Dada was as patient as she was precise in demonstrating how to make makaruni (Istrian gnocchi). We tried our best to mimic her nimble hands as she expertly kneaded and rolled the dough. It isn’t easy, but it’s so satisfying once you get the hang of it. And you will.
Spicy Crab Spaghettini with Preserved Lemon
Our Australia correspondent, Pat Nourse, attended the Sydney Seafood School. The combination of flavors here is quintessentially Australian, inspired by far-flung sources and joined together in a unique way. The brininess of preserved lemons brings out the sweetness of the king crab you’ll find in each twirl of pasta.
Buffalo Salmon
Buffalo sauce’s relationship with chicken wings is so strong that a spicy dalliance with salmon certainly isn’t going to end things forever. Then again, this fiery fish works so well that we’re thinking it might just open up a whole new world for the condiment.
Grilled Glazed Steak and Asparagus
The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill.
Chicken Breasts Provencal
Travel editor William Sertl took a weeklong boot-camp course at The Culinary Institute of America in Hyde Park, New York. For this classic French dish, students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once. The pan-sauce lesson that followed yielded a simple, elegant cloak for the very juicy chicken.
Lamb Tagine with Prunes and Cinnamon
This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.
Lemon Curd Tart with Olive Oil
Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice . “This recipe is really genius,” he says. “I’m more of a savory/stewing type of cook, but this is so easy and works so well that it’s become a staple for me.” Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.
Bumble's Ginger Roulade
This recipe for ginger roulade—which one of our editors got from the Ballymaloe Cookery School, in Ireland—was created by Bumble Ogilvy-Wedderburn, a Scottish cook. In her original version, this dark spice cake is baked in the oven and then rolled around a fluffy filling of cream and crystallized ginger. Ogilvy-Wedderburn later decided to prepare and freeze several cakes. Before serving, she cut the cakes into slices, sprinkled the slices with turbinado sugar, and broiled them. The sugar doesn’t melt completely, resulting in a crunchy texture along with bites of cake and cream that are both hot and cold at once. It’s a completely different dessert from the original, which is shown here, yet it’s prepared with the exact same ingredients.
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