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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup oil
- 1/4 cup fish sauce
- 1/4 cup rice wine vinegar
- 1/4 cup water
- 2 Tbsp. raw sugar
- 1 cup chopped fresh cilantro
- 1 lime (juice only)
- 1 clove garlic (minced)
- 1 Thai bird chile (small, or serrano chile, chopped)
- 1/4 head green cabbage (finely shaved)
- 1/4 head purple cabbage (finely shaved)
- 2 carrots (thinly julienned)
- 1 1/2 lb. skirt steak (trimmed)
- 1/2 cup coconut milk
- 3 cloves garlic (minced)
- 2 Tbsp. lime juice
- 1/4 cup chopped fresh cilantro
- 2 Tbsp. Sriracha
- salt (to taste)
- 3 cups cooked brown rice
- 1/2 cup peanuts (crushed)
- 1 lime (quartered, for garnish, optional)
- 1 whole chicken (cut into eight pieces)
- 1 oz. minced garlic
- 1/4 tsp. granulated garlic
- 1/4 tsp. paprika
- 1/4 tsp. smoked paprika
- 1/4 tsp. ground fennel seed
- 1/4 tsp. dried oregano
- 1/4 tsp. ground coriander
- 1 Tbsp. kosher salt
- 2 1/2 lb. Yukon Gold potatoes
- water (salted)
- oil
- 1 head cauliflower
- water (salted)
- ice
- 2 Tbsp. mayonnaise
- 1 tsp. tamari sauce
- 1 Tbsp. chopped parsley
- 1 red onion
- salt
- oil
- 3 oz. green olives (or pitted Castelvetrano, cut into quarters)
- 5 oz. arugula (wild)
- 1 lemon (quartered)
- 2 heads garlic
- olive oil
- salt
- oil
- 2 leeks (medium, sliced)
- 8 oz. broccoli (blanched, chopped)
- salt (to taste)
- 9 eggs
- 2 Tbsp. chopped fresh parsley
- 2 oz. Parmigiano Reggiano (grated)
- 2 Tbsp. heavy cream
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