What It Is: One of the most talked about dishes at this tachinomiya-style standing eatery is a nest of spaghetti squash coated in a luscious curry that’s spiked with a notoriously stinky fruit—durian.
'This vinegar is by far the most adaptable of all the fermentation recipes we employ at Noma,' say René Redzepi and David Zilber You can save this article by registering for free here. Or sign-in if ...
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The authors do not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and have disclosed no relevant affiliations beyond their ...
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