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Gougères: The French Cheese Puff Worth Mastering
Burgundy's airy choux bites, with one small twist
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24 articles
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Loaded Potato Skins with Cheddar and Chive
Brown-butter-brushed skins, twice-crisped, filled with sharp cheddar and soured cream
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Ceviche with Leche de Tigre
Raw fish cured fast in ají-spiked citrus, served with the "tiger's milk" you'll want to drink by the spoonful
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Char Siu Bao: Steamed BBQ Pork Buns
Cloud-white steamed buns split to show glossy, sweet-savoury barbecue pork
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Har Gow: Prawn and Chive Dumplings
The translucent crescent of dim sum, with a snappy prawn filling and a wheat-starch wrapper you make from scratch
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Grilled Octopus with Smoked Paprika and Potato
Tender inside, charred at the tips, dressed while it steams
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Scallops with Black Pudding and Pea Purée
The great British starter, three elements timed to the second
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Crispy Paneer Tikka with Charred Peppers and Raita
Spiced, smoky paneer with a cooling minted yoghurt
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Moutabal: Smoked Aubergine with Yoghurt and Pomegranate
Charred aubergine, tahini and yoghurt, jewelled with pomegranate
