Cous cous · Red onion · Almonds, flaked · Olive oil · Preserved lemon, chopped · Garlic, minced

The great thing about this technique is that it avoids any bitter, muddy, or tannic flavors that you may get from muddling or heat-based extractions.

Heavy cream · Dark chocolate couverture, 75%; chopped · Gelatin, bloomed* · Agar agar · Salt

Cumin seeds · Coriander seeds · Black peppercorns · Cinnamon stick, pieces · Cloves · Kahmiri chilies · Mace blades, pieces · Green cardamom seeds

This isn’t really a recipe, so much as a recommendation for time and temperature at which to cook ribs. We’ve tried this combination with both American style pork ribs and beef short ribs. Initially, we were surprised that the same time and temperature worked for both types of meat. Pleasantly. These were an easy dish to make and, as we discovered, a crowd pleaser. The texture and tenderness could be considered ideal for ribs. Some people like the fall-off-the-bone texture of braised ribs, though we were surprised to find that some of these people were still enamoured with the lower temperatures of this technique. We are working on a specific recipe for dry rub and barbecue sauce, but practically any recipe will work. The critical aspect is combining the spice rub with the sauce to integrate the flavours. We’ve cooked the beef spare ribs without any spice rub in our experiments and then served them with a red wine sauce, which is superb.

A scalable version of the classic mojito, making it possible to make a batch of any size.