An 800 g pork roast coated in mustard, seared at 200 °C, then gently cooked at 160 °C in the air fryer, with the vegetables and broth in the same basket. Open the basket and the aroma of toasted mustard and garlic reaches you before the dish does. The crust is brown, matte, […]
Golden merguez in 12 minutes in the air fryer, served with a Greek yogurt sauce with harissa and mint. You smell it before it reaches the plate. Cumin and garlic warming through, a crackle behind the drawer window, and the skin tightening until it splits. Air fryer merguez gives you […]
Juicy, golden roast beef cooked in the air fryer, simply seasoned and brought to the perfect doneness with a thermometer, then rested under foil for tender, flavorful slices. The knife slips through the browned crust, then into rosy meat that releases its juices onto the board. Roast beef needs nothing […]
Crisp-skinned duck breast with rosy flesh, cooked in under twenty minutes in the air fryer. The skin crackles under the knife, the blade slips into rosy flesh, and juices bead on the cutting board. Duck breast is one of those cuts people assume is reserved for restaurants, even though it […]
Thinly sliced potatoes, milk, cream, a hint of garlic and nutmeg, and 40 minutes at 160 °C in the basket. Open the basket and you’re greeted by a top mottled with gold and brown, with the aroma of hot cream and garlic rising before the dish even reaches the table. Underneath, the […]
Crisp triangles of brik pastry filled with spiced beef, golden in the air fryer with just a light brushing of oil. The timer rings, the basket opens, and the pastry is already crackling before you even lift out the first triangle. The filling is piping hot, the beef still juicy […]
Miyazaki’s chilled bowl : a broth of toasted miso and ground sesame, poured ice-cold over still-warm barley rice. The air is heavy, your appetite has been gone since noon, and yet this bowl disappears in minutes. The broth comes straight from the fridge, rich with toasted miso and ground sesame, and […]
An unsweetened Southern cornbread, baked in a cast-iron skillet for a golden, crispy bacon-grease crust. It comes to the table straight from the skillet, still piping hot, with crisp edges and a golden top. The crust carries the savory aroma of bacon grease, while the tender crumb lets the corn […]
Blanched okra, chilled in a light dashi, then served with a little broth and a scattering of bonito flakes. Summer clings to the skin, the appetite lags, and yet this little bowl of chilled okra disappears in three bites. The ice-cold dashi hits first, seasoned just enough, then the pod […]
A Southern baked mac & cheese made without roux, enriched with cream and eggs, layered with five cheeses, and finished with a golden crust. Beneath its golden, bubbling crust, the center stays creamy, threaded with strands of melted mozzarella. This Southern-style macaroni and cheese is rich without a roux : its […]
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