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Fluffy stacks bound with real buttermilk and folded with fresh wild blueberries -- the diner Sunday breakfast.
Toasted English muffins, ribbons of Canadian bacon, soft poached eggs and a glossy hand-whisked hollandaise.
Shredded russets pressed thin in a hot cast iron pan until lacy edges turn deep amber.
A slow baked beef-and-pork loaf glazed with sweet brown sugar ketchup, sliced thick for sandwiches.
A smash-style burger with crisp lacy edges, American cheese and a tangy special sauce on a brioche bun.
Hand-cut chicken, garden vegetables and herbed gravy under a flaky butter pastry shell.
Lemony albacore tuna folded with capers, piled on sourdough and broiled with sharp cheddar.
Creamy potato chowder with fresh clams, smoked bacon and a finish of cracked black pepper.
Crisp romaine, blue cheese, avocado and turkey arranged in colorful rows with a tangy red wine vinaigrette.
A double crust pie packed with caramel cinnamon apples and finished with a glossy lattice top.
Roman pasta of crisp guanciale, pecorino, eggs and black pepper -- no cream, ever.
Naples-style pie with crushed San Marzano sauce, torn fior di latte and basil leaves on a charred crust.
Silky butter and Parmigiano emulsion clinging to fresh ribbons of egg pasta -- the original Roman version.
Layers of fresh egg pasta, slow simmered ragu, bechamel and Parmigiano baked until bubbling.
Creamy Carnaroli risotto perfumed with saffron threads and finished with bone marrow and Parmigiano.
A wide thin slice loaded with cupping pepperoni in pools of fragrant chili oil.
Fiery tomato sauce with garlic, chili and a finishing flourish of parsley -- Roman home cooking at its finest.
Garlicky white wine clams tumbled with linguine and a snowfall of parsley.
Pillowy olive oil bread dimpled with sea salt and rosemary, baked golden on a stone.
Layered ladyfingers soaked in espresso with a cloud of mascarpone zabaglione dusted in cocoa.
Lime marinated chicken thighs in warm corn tortillas with onion, cilantro and a roasted salsa verde.
Tortillas rolled around tender chicken and bathed in roasted tomatillo salsa with cool crema.
Roasted poblanos stuffed with melty cheese, dipped in fluffy egg batter and fried to a delicate crisp.
Ripe Hass avocados mashed with charred chili, lime and a heap of cilantro -- best with warm chips.
Charred corn on the cob slathered with lime crema, queso, chili and cilantro -- a paper napkin necessity.
Skirt steak marinated in citrus, cumin and garlic, then grilled hot over coals and sliced thin.
Slow simmered pork and hominy stew in a deep guajillo broth, garnished with radish and lime.
Yucatan style pork shoulder rubbed with achiote and citrus, slow roasted in banana leaves.
Hot crisp ridges of fried dough dusted in cinnamon sugar with a thick dipping cup of dark chocolate.
Light sponge soaked in three milks, crowned with whipped cream and a dusting of cinnamon.
Vinegar mopped pork shoulder smoked low for hours and piled onto a soft bun with tangy slaw.
A 14 hour brisket with salt-and-pepper bark, a deep pink smoke ring and ropes of pulled point.
Dry rubbed ribs smoked over hickory until the meat pulls cleanly and the bark turns mahogany.
A 24 hour buttermilk brine, double dredge and cast iron fry for the crunchiest crust.
A sweet brown sugar honey glaze brushed over a spiral cut ham until it lacquers and crackles.
A crackling cast iron cornbread with a crisp buttered crust and a tender honey crumb.
Elbow pasta in a triple cheese bechamel topped with smoked paprika crumbs.
Long simmered greens in smoky pot likker, finished with cider vinegar and red pepper.
Spiced sweet potato custard with a splash of bourbon in a flaky butter crust.
A dark golden syrup pie packed with toasted Texas pecans and finished with vanilla and a sea salt sprinkle.
Thin ribbons of marinated rib eye seared hot, with lettuce wraps and quick pickled vegetables.
Long simmered beef bone broth perfumed with star anise, ginger and char-onion -- the classic Hanoi pho.
Rice noodles tossed in tangy tamarind sauce with shrimp, egg, tofu and crushed peanuts.
Crispy battered chicken thighs glazed in a sweet, slightly fiery tamari-orange sauce.
Sushi rice rolled with sushi grade salmon, ripe avocado and cucumber, finished with sesame and tamari.
Pan seared salmon glazed with a homemade teriyaki of mirin, sake and soy until lacquered.
Crispy flank steak ribbons coated in a sweet brown garlic sauce with scallions over jasmine rice.
Rich pork bone broth simmered until milky, ladled over fresh noodles with chashu, ajitama and scallion.
Coconut milk curry with fresh green chili paste, kaffir lime leaves, chicken thigh and Thai basil.
Sun-ripe tomatoes, briny olives, cucumber and a thick slab of feta showered with oregano and olive oil.
Whipped chickpea hummus with tahini, lemon and warm olive oil, served with za atar flatbread.
Spiced lamb cones sliced thin and wrapped in pita with tzatziki, tomato, onion and crispy fries.
Crisp herby chickpea falafel served over greens, jeweled rice, pickled veg and lemony tahini.
Layers of buttery phyllo around a generous spinach and feta filling, baked into golden squares.
Mediterranean sea bass stuffed with lemon and herbs, roasted whole with new potatoes.
Mountains of finely chopped parsley with bulgur, juicy tomato, lemon and great olive oil.
Tender grape leaves rolled around lemony rice, pine nuts and herbs, simmered slowly in olive oil.
Layers of crisp phyllo packed with pistachios, baked golden and soaked in citrus honey syrup.
Tandoori chicken simmered in a velvety tomato-cream sauce perfumed with fenugreek leaves.
Yogurt marinated chicken skewers simmered in a deeply spiced tomato cream gravy.
Long grain basmati layered with caramelized onions, vegetables and saffron, sealed and steamed.
Cauliflower and potatoes pan roasted with toasted cumin, turmeric and a touch of ginger.
Pillowy yogurt naan baked on a hot pan and brushed with garlic butter and parsley.
Yogurt marinated chicken legs blistered over coals until smoky outside and juicy inside.
Cubes of pan fried paneer in a silky spinach gravy with ginger, garlic and a swirl of cream.
Tender pork shoulder in a fiery vinegar curry with toasted chiles, garlic and warm spices.
Creamy Indian frozen pudding flavored with ripe mango pulp, cardamom and crushed pistachios.
Burgundy braised beef with pearl onions, mushrooms and lardons -- the bistro standard of standards.
Chicken slow braised in red wine with mushrooms, pearl onions and a dark glossy sauce.
Sliced eggplant, zucchini, peppers and tomato fanned in a clay dish over a fragrant tomato confit.
Slow caramelized onions in beef broth, topped with a baguette crouton and bubbling Gruyere.
Custard tart packed with smoky lardons and shallot in a deep buttery crust.
A seared hanger steak with peppery cracked pepper crust, served with twice fried golden frites.
Three day laminated dough yielding lacquered, shatteringly crisp croissants with honeycomb interior.
A silky vanilla custard finished with a torched sugar shell that shatters under a spoon.
A cloud-soft chocolate souffle that rises tall in a buttered ramekin -- serve quickly with cream.
A clear, deeply chickeny broth with hand torn noodles, carrot, celery and roast chicken.
Lamb mince in red wine gravy crowned with fluffy mashed potato and baked until golden.
A thick winter stew of beef, root vegetables and herbs simmered until the meat falls apart.
A bottom round chuck pot roast braised with carrots and onions until shreddable.
A thick filet seared in butter with garlic and thyme, finished with a quick pan sauce.
Vine ripe tomatoes roasted with a whole head of garlic, blended creamy with a basil swirl.
Bell peppers filled with herby beef, rice and tomato, baked until tender and bubbling.
Layered bread, sausage, cheddar and a custard set overnight then baked golden.
A diner classic with diced ham, bell pepper, onion and sharp cheddar folded into a fluffy omelette.
A casserole of brioche soaked in vanilla custard with a streusel top -- weekend mornings made easy.
A tall cream cheese cheesecake with a buttery graham crust and a perfectly creamy center.
Deep chocolate brownies with a shiny crackle top, a chewy edge and a fudgy center.
A chewy cookie with caramel notes from brown butter and pools of chopped chocolate.
Pillowy enriched dough wound around brown butter cinnamon sugar and glazed with cream cheese frosting.
A buttery shortbread base topped with a bright lemon custard and a heavy dusting of icing sugar.
Soft sour cream muffins crowned with crunchy turbinado sugar and bursting with wild blueberries.
Moist banana loaf with deep brown sugar caramel notes and a craggy buttery top.
Layered Greek yogurt, honey, toasted granola and berries -- a no cook dessert that feels indulgent.
A frozen acai puree topped with sliced banana, mango, coconut and crunchy granola.