4 chicken thighs, skin-on
4 chicken drumsticks, skin-on
1 cup salt
8 cups water
1 quart buttermilk
3/4 cup coconut milk
2 garlic cloves, minced
1 tablespoon Chicken Shake
1/2 pound all-purpose flour
2 ounces semolina flour
1 ounce cornstarch
1/2 ounce ground white pepper
5 quarts frying oil
1/8 cup ground garlic
1/2 cup celery salt
1/2 cup ground cumin
1 cup berbere
1 cup smoked spicy paprika
1/8 cup kosher salt
1/2 cup ground white pepper
1 cup sugar
1/2 cup kosher salt
2 tablespoons cracked white peppercorns
2 1/2 to 3 pounds skin-on salmon fillet, in one piece, any pin bones removed
2 to 3 large bunches fresh dill, coarsely chopped (including stems)
2 cups dry red wine
1 cup ruby port or Madeira
2 shallots, finely chopped
2 tablespoons purple mustard seeds or other mustard seeds
4 white peppercorns
2 sprigs fresh tarragon, leaves only
1 cup Dijon mustard
1 teaspoon Colman
10 shallots
1/2 cup white wine vinegar
1/2 cup sugar
1 cup water
1/4 cup milk
1/4 cup cream
3/4 cup sugar
1 lemon, zested
3 eggs
1 yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups cubed day-old brioche
1/4 cup rum
1 cup whipped cream
2 tablespoons sugar
1/3 cup fresh lemon juice
1 lemon, zested
1/4 teaspoon salt
3 large eggs
1 teaspoon cornstarch
3/4 cup sugar