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The Daily Dish: June 15, 2016

The Daily Dish: June 15, 2016

Dishing out the latest and greatest in food news

Learn more about what is hot and trending in the world of food and drink

Today's first course?

The World’s 50 Best Restaurants were announced, and the big winner is Osteria Francescana in Modena , Italy. Being named one of the World’s 50 Best Restaurants is one of the more coveted culinary honors; the annual awards are known in some circles as the international Oscars of the gastronomic world. This is the first year the awards were held in New York City. Previously, they had been held in London, but they will now embark on a world tour. The awards will be held in Melbourne in 2017, and a different culinary-focused city every year in the future.

The Vetri Family Restaurant Group, which was sold to Urban Outfitters in November, is set to open a fourth location of its casual dining concept, Pizzeria Vetri. This will the group’s first Washingon D.C. location, with two other locations in Philadelphia and one in Austin. The restaurant will feature “an expansive selection of seasonal, wood-fired pies in a casual, comfortable setting,” according to a release. Offerings will include classics like Margherita pizza.

The freelancers of Japan will soon have a new place to hang out and work all day, because McDonald’s Japan has announced that they will be installing free Wi-Fi in many restaurants over the summer. Approximately 1,500 McDonald’s locations in Japan will be outfitted with free Wi-Fi this summer in an attempt to get customers to come in and loiter throughout the day, in addition to coming in at the primary meal times. The first McDonald’s restaurants will be getting their Wi-Fi starting next week, and the rest of the roll-out should be completed in July.

That's today's daily dish, thanks for watching. Stop by tomorrow for another helping.


Our 15 favorite recipes of 2016

Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over. The marriage of a chicken, some fruit and herbs and a pot, can somehow produce a meal we dream about.

Sometimes the skill is in the technique, sometimes in the juxtaposition of flavors, often in a combination of both — plus inspiration, even accident. A great recipe is something you can carry with you, from kitchen to kitchen, pulling out when you need it. So adding to your collection is not only fun — something new to make for dinner — but as useful as new pairs of Italian shoes.

To help with this, every year we pick our favorite recipes from the last 12 months, recipes that we’ve tested, sometimes more than a few times, in the Los Angeles Times Test Kitchen, to get them just right. Here are our favorite recipes from 2016, in no particular order. We hope your own recipe box just got a little bigger.

Barrel & Ashes’ skillet hoe cake

This dish is a small miracle in a smaller skillet, an impossibly rich butter-laden cornmeal cake fired in an individual-sized cast-iron pan. It’s made to order at Barrel & Ashes, the Studio City barbecue joint. The recipe is from chefs Michael Kahikina and Timothy Hollingsworth, who wanted to elevate the classic barbecue-friendly dish to something a bit higher. High or low, this thing is absurdly addictive.

Cassia’s Vietnamese coffee pudding

Imagine the Vietnamese coffee drink café sua dá crossed with a fantastically rich and creamy pudding, then topped with as much whipped cream as you can fit in the cup. This is what pastry chefs Zoe Nathan and Laurel Almerinda make at Cassia, chef Bryant Ng’s Viet-French restaurant in Santa Monica. It’s cool and not quite as sweet as Vietnamese coffee (which is kind of a good thing), and gloriously comforting. And if you make your own, you can have as many servings as you want.

Bar Moruno’s roasted butternut squash with dukkah

We may be living in the Age of Vegetables, a time when many chefs are roasting them whole — sometimes encased in salt or ash, sometimes dosed with butter or olive oil. The roasted squash at Bar Moruno, the newish Spanish restaurant at Grand Central Market from chef Chris Feldmeier and managing partner-wine guy David Rosoff, is blistered then topped with dukkah, an Egyptian mixture of sesame seeds, cashews, coriander, cumin and Aleppo pepper. Sound good so far? Now add brown butter. Right.


Our 15 favorite recipes of 2016

Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over. The marriage of a chicken, some fruit and herbs and a pot, can somehow produce a meal we dream about.

Sometimes the skill is in the technique, sometimes in the juxtaposition of flavors, often in a combination of both — plus inspiration, even accident. A great recipe is something you can carry with you, from kitchen to kitchen, pulling out when you need it. So adding to your collection is not only fun — something new to make for dinner — but as useful as new pairs of Italian shoes.

To help with this, every year we pick our favorite recipes from the last 12 months, recipes that we’ve tested, sometimes more than a few times, in the Los Angeles Times Test Kitchen, to get them just right. Here are our favorite recipes from 2016, in no particular order. We hope your own recipe box just got a little bigger.

Barrel & Ashes’ skillet hoe cake

This dish is a small miracle in a smaller skillet, an impossibly rich butter-laden cornmeal cake fired in an individual-sized cast-iron pan. It’s made to order at Barrel & Ashes, the Studio City barbecue joint. The recipe is from chefs Michael Kahikina and Timothy Hollingsworth, who wanted to elevate the classic barbecue-friendly dish to something a bit higher. High or low, this thing is absurdly addictive.

Cassia’s Vietnamese coffee pudding

Imagine the Vietnamese coffee drink café sua dá crossed with a fantastically rich and creamy pudding, then topped with as much whipped cream as you can fit in the cup. This is what pastry chefs Zoe Nathan and Laurel Almerinda make at Cassia, chef Bryant Ng’s Viet-French restaurant in Santa Monica. It’s cool and not quite as sweet as Vietnamese coffee (which is kind of a good thing), and gloriously comforting. And if you make your own, you can have as many servings as you want.

Bar Moruno’s roasted butternut squash with dukkah

We may be living in the Age of Vegetables, a time when many chefs are roasting them whole — sometimes encased in salt or ash, sometimes dosed with butter or olive oil. The roasted squash at Bar Moruno, the newish Spanish restaurant at Grand Central Market from chef Chris Feldmeier and managing partner-wine guy David Rosoff, is blistered then topped with dukkah, an Egyptian mixture of sesame seeds, cashews, coriander, cumin and Aleppo pepper. Sound good so far? Now add brown butter. Right.


Our 15 favorite recipes of 2016

Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over. The marriage of a chicken, some fruit and herbs and a pot, can somehow produce a meal we dream about.

Sometimes the skill is in the technique, sometimes in the juxtaposition of flavors, often in a combination of both — plus inspiration, even accident. A great recipe is something you can carry with you, from kitchen to kitchen, pulling out when you need it. So adding to your collection is not only fun — something new to make for dinner — but as useful as new pairs of Italian shoes.

To help with this, every year we pick our favorite recipes from the last 12 months, recipes that we’ve tested, sometimes more than a few times, in the Los Angeles Times Test Kitchen, to get them just right. Here are our favorite recipes from 2016, in no particular order. We hope your own recipe box just got a little bigger.

Barrel & Ashes’ skillet hoe cake

This dish is a small miracle in a smaller skillet, an impossibly rich butter-laden cornmeal cake fired in an individual-sized cast-iron pan. It’s made to order at Barrel & Ashes, the Studio City barbecue joint. The recipe is from chefs Michael Kahikina and Timothy Hollingsworth, who wanted to elevate the classic barbecue-friendly dish to something a bit higher. High or low, this thing is absurdly addictive.

Cassia’s Vietnamese coffee pudding

Imagine the Vietnamese coffee drink café sua dá crossed with a fantastically rich and creamy pudding, then topped with as much whipped cream as you can fit in the cup. This is what pastry chefs Zoe Nathan and Laurel Almerinda make at Cassia, chef Bryant Ng’s Viet-French restaurant in Santa Monica. It’s cool and not quite as sweet as Vietnamese coffee (which is kind of a good thing), and gloriously comforting. And if you make your own, you can have as many servings as you want.

Bar Moruno’s roasted butternut squash with dukkah

We may be living in the Age of Vegetables, a time when many chefs are roasting them whole — sometimes encased in salt or ash, sometimes dosed with butter or olive oil. The roasted squash at Bar Moruno, the newish Spanish restaurant at Grand Central Market from chef Chris Feldmeier and managing partner-wine guy David Rosoff, is blistered then topped with dukkah, an Egyptian mixture of sesame seeds, cashews, coriander, cumin and Aleppo pepper. Sound good so far? Now add brown butter. Right.


Our 15 favorite recipes of 2016

Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over. The marriage of a chicken, some fruit and herbs and a pot, can somehow produce a meal we dream about.

Sometimes the skill is in the technique, sometimes in the juxtaposition of flavors, often in a combination of both — plus inspiration, even accident. A great recipe is something you can carry with you, from kitchen to kitchen, pulling out when you need it. So adding to your collection is not only fun — something new to make for dinner — but as useful as new pairs of Italian shoes.

To help with this, every year we pick our favorite recipes from the last 12 months, recipes that we’ve tested, sometimes more than a few times, in the Los Angeles Times Test Kitchen, to get them just right. Here are our favorite recipes from 2016, in no particular order. We hope your own recipe box just got a little bigger.

Barrel & Ashes’ skillet hoe cake

This dish is a small miracle in a smaller skillet, an impossibly rich butter-laden cornmeal cake fired in an individual-sized cast-iron pan. It’s made to order at Barrel & Ashes, the Studio City barbecue joint. The recipe is from chefs Michael Kahikina and Timothy Hollingsworth, who wanted to elevate the classic barbecue-friendly dish to something a bit higher. High or low, this thing is absurdly addictive.

Cassia’s Vietnamese coffee pudding

Imagine the Vietnamese coffee drink café sua dá crossed with a fantastically rich and creamy pudding, then topped with as much whipped cream as you can fit in the cup. This is what pastry chefs Zoe Nathan and Laurel Almerinda make at Cassia, chef Bryant Ng’s Viet-French restaurant in Santa Monica. It’s cool and not quite as sweet as Vietnamese coffee (which is kind of a good thing), and gloriously comforting. And if you make your own, you can have as many servings as you want.

Bar Moruno’s roasted butternut squash with dukkah

We may be living in the Age of Vegetables, a time when many chefs are roasting them whole — sometimes encased in salt or ash, sometimes dosed with butter or olive oil. The roasted squash at Bar Moruno, the newish Spanish restaurant at Grand Central Market from chef Chris Feldmeier and managing partner-wine guy David Rosoff, is blistered then topped with dukkah, an Egyptian mixture of sesame seeds, cashews, coriander, cumin and Aleppo pepper. Sound good so far? Now add brown butter. Right.


Our 15 favorite recipes of 2016

Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over. The marriage of a chicken, some fruit and herbs and a pot, can somehow produce a meal we dream about.

Sometimes the skill is in the technique, sometimes in the juxtaposition of flavors, often in a combination of both — plus inspiration, even accident. A great recipe is something you can carry with you, from kitchen to kitchen, pulling out when you need it. So adding to your collection is not only fun — something new to make for dinner — but as useful as new pairs of Italian shoes.

To help with this, every year we pick our favorite recipes from the last 12 months, recipes that we’ve tested, sometimes more than a few times, in the Los Angeles Times Test Kitchen, to get them just right. Here are our favorite recipes from 2016, in no particular order. We hope your own recipe box just got a little bigger.

Barrel & Ashes’ skillet hoe cake

This dish is a small miracle in a smaller skillet, an impossibly rich butter-laden cornmeal cake fired in an individual-sized cast-iron pan. It’s made to order at Barrel & Ashes, the Studio City barbecue joint. The recipe is from chefs Michael Kahikina and Timothy Hollingsworth, who wanted to elevate the classic barbecue-friendly dish to something a bit higher. High or low, this thing is absurdly addictive.

Cassia’s Vietnamese coffee pudding

Imagine the Vietnamese coffee drink café sua dá crossed with a fantastically rich and creamy pudding, then topped with as much whipped cream as you can fit in the cup. This is what pastry chefs Zoe Nathan and Laurel Almerinda make at Cassia, chef Bryant Ng’s Viet-French restaurant in Santa Monica. It’s cool and not quite as sweet as Vietnamese coffee (which is kind of a good thing), and gloriously comforting. And if you make your own, you can have as many servings as you want.

Bar Moruno’s roasted butternut squash with dukkah

We may be living in the Age of Vegetables, a time when many chefs are roasting them whole — sometimes encased in salt or ash, sometimes dosed with butter or olive oil. The roasted squash at Bar Moruno, the newish Spanish restaurant at Grand Central Market from chef Chris Feldmeier and managing partner-wine guy David Rosoff, is blistered then topped with dukkah, an Egyptian mixture of sesame seeds, cashews, coriander, cumin and Aleppo pepper. Sound good so far? Now add brown butter. Right.


Our 15 favorite recipes of 2016

Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over. The marriage of a chicken, some fruit and herbs and a pot, can somehow produce a meal we dream about.

Sometimes the skill is in the technique, sometimes in the juxtaposition of flavors, often in a combination of both — plus inspiration, even accident. A great recipe is something you can carry with you, from kitchen to kitchen, pulling out when you need it. So adding to your collection is not only fun — something new to make for dinner — but as useful as new pairs of Italian shoes.

To help with this, every year we pick our favorite recipes from the last 12 months, recipes that we’ve tested, sometimes more than a few times, in the Los Angeles Times Test Kitchen, to get them just right. Here are our favorite recipes from 2016, in no particular order. We hope your own recipe box just got a little bigger.

Barrel & Ashes’ skillet hoe cake

This dish is a small miracle in a smaller skillet, an impossibly rich butter-laden cornmeal cake fired in an individual-sized cast-iron pan. It’s made to order at Barrel & Ashes, the Studio City barbecue joint. The recipe is from chefs Michael Kahikina and Timothy Hollingsworth, who wanted to elevate the classic barbecue-friendly dish to something a bit higher. High or low, this thing is absurdly addictive.

Cassia’s Vietnamese coffee pudding

Imagine the Vietnamese coffee drink café sua dá crossed with a fantastically rich and creamy pudding, then topped with as much whipped cream as you can fit in the cup. This is what pastry chefs Zoe Nathan and Laurel Almerinda make at Cassia, chef Bryant Ng’s Viet-French restaurant in Santa Monica. It’s cool and not quite as sweet as Vietnamese coffee (which is kind of a good thing), and gloriously comforting. And if you make your own, you can have as many servings as you want.

Bar Moruno’s roasted butternut squash with dukkah

We may be living in the Age of Vegetables, a time when many chefs are roasting them whole — sometimes encased in salt or ash, sometimes dosed with butter or olive oil. The roasted squash at Bar Moruno, the newish Spanish restaurant at Grand Central Market from chef Chris Feldmeier and managing partner-wine guy David Rosoff, is blistered then topped with dukkah, an Egyptian mixture of sesame seeds, cashews, coriander, cumin and Aleppo pepper. Sound good so far? Now add brown butter. Right.


Our 15 favorite recipes of 2016

Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over. The marriage of a chicken, some fruit and herbs and a pot, can somehow produce a meal we dream about.

Sometimes the skill is in the technique, sometimes in the juxtaposition of flavors, often in a combination of both — plus inspiration, even accident. A great recipe is something you can carry with you, from kitchen to kitchen, pulling out when you need it. So adding to your collection is not only fun — something new to make for dinner — but as useful as new pairs of Italian shoes.

To help with this, every year we pick our favorite recipes from the last 12 months, recipes that we’ve tested, sometimes more than a few times, in the Los Angeles Times Test Kitchen, to get them just right. Here are our favorite recipes from 2016, in no particular order. We hope your own recipe box just got a little bigger.

Barrel & Ashes’ skillet hoe cake

This dish is a small miracle in a smaller skillet, an impossibly rich butter-laden cornmeal cake fired in an individual-sized cast-iron pan. It’s made to order at Barrel & Ashes, the Studio City barbecue joint. The recipe is from chefs Michael Kahikina and Timothy Hollingsworth, who wanted to elevate the classic barbecue-friendly dish to something a bit higher. High or low, this thing is absurdly addictive.

Cassia’s Vietnamese coffee pudding

Imagine the Vietnamese coffee drink café sua dá crossed with a fantastically rich and creamy pudding, then topped with as much whipped cream as you can fit in the cup. This is what pastry chefs Zoe Nathan and Laurel Almerinda make at Cassia, chef Bryant Ng’s Viet-French restaurant in Santa Monica. It’s cool and not quite as sweet as Vietnamese coffee (which is kind of a good thing), and gloriously comforting. And if you make your own, you can have as many servings as you want.

Bar Moruno’s roasted butternut squash with dukkah

We may be living in the Age of Vegetables, a time when many chefs are roasting them whole — sometimes encased in salt or ash, sometimes dosed with butter or olive oil. The roasted squash at Bar Moruno, the newish Spanish restaurant at Grand Central Market from chef Chris Feldmeier and managing partner-wine guy David Rosoff, is blistered then topped with dukkah, an Egyptian mixture of sesame seeds, cashews, coriander, cumin and Aleppo pepper. Sound good so far? Now add brown butter. Right.


Our 15 favorite recipes of 2016

Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over. The marriage of a chicken, some fruit and herbs and a pot, can somehow produce a meal we dream about.

Sometimes the skill is in the technique, sometimes in the juxtaposition of flavors, often in a combination of both — plus inspiration, even accident. A great recipe is something you can carry with you, from kitchen to kitchen, pulling out when you need it. So adding to your collection is not only fun — something new to make for dinner — but as useful as new pairs of Italian shoes.

To help with this, every year we pick our favorite recipes from the last 12 months, recipes that we’ve tested, sometimes more than a few times, in the Los Angeles Times Test Kitchen, to get them just right. Here are our favorite recipes from 2016, in no particular order. We hope your own recipe box just got a little bigger.

Barrel & Ashes’ skillet hoe cake

This dish is a small miracle in a smaller skillet, an impossibly rich butter-laden cornmeal cake fired in an individual-sized cast-iron pan. It’s made to order at Barrel & Ashes, the Studio City barbecue joint. The recipe is from chefs Michael Kahikina and Timothy Hollingsworth, who wanted to elevate the classic barbecue-friendly dish to something a bit higher. High or low, this thing is absurdly addictive.

Cassia’s Vietnamese coffee pudding

Imagine the Vietnamese coffee drink café sua dá crossed with a fantastically rich and creamy pudding, then topped with as much whipped cream as you can fit in the cup. This is what pastry chefs Zoe Nathan and Laurel Almerinda make at Cassia, chef Bryant Ng’s Viet-French restaurant in Santa Monica. It’s cool and not quite as sweet as Vietnamese coffee (which is kind of a good thing), and gloriously comforting. And if you make your own, you can have as many servings as you want.

Bar Moruno’s roasted butternut squash with dukkah

We may be living in the Age of Vegetables, a time when many chefs are roasting them whole — sometimes encased in salt or ash, sometimes dosed with butter or olive oil. The roasted squash at Bar Moruno, the newish Spanish restaurant at Grand Central Market from chef Chris Feldmeier and managing partner-wine guy David Rosoff, is blistered then topped with dukkah, an Egyptian mixture of sesame seeds, cashews, coriander, cumin and Aleppo pepper. Sound good so far? Now add brown butter. Right.


Our 15 favorite recipes of 2016

Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over. The marriage of a chicken, some fruit and herbs and a pot, can somehow produce a meal we dream about.

Sometimes the skill is in the technique, sometimes in the juxtaposition of flavors, often in a combination of both — plus inspiration, even accident. A great recipe is something you can carry with you, from kitchen to kitchen, pulling out when you need it. So adding to your collection is not only fun — something new to make for dinner — but as useful as new pairs of Italian shoes.

To help with this, every year we pick our favorite recipes from the last 12 months, recipes that we’ve tested, sometimes more than a few times, in the Los Angeles Times Test Kitchen, to get them just right. Here are our favorite recipes from 2016, in no particular order. We hope your own recipe box just got a little bigger.

Barrel & Ashes’ skillet hoe cake

This dish is a small miracle in a smaller skillet, an impossibly rich butter-laden cornmeal cake fired in an individual-sized cast-iron pan. It’s made to order at Barrel & Ashes, the Studio City barbecue joint. The recipe is from chefs Michael Kahikina and Timothy Hollingsworth, who wanted to elevate the classic barbecue-friendly dish to something a bit higher. High or low, this thing is absurdly addictive.

Cassia’s Vietnamese coffee pudding

Imagine the Vietnamese coffee drink café sua dá crossed with a fantastically rich and creamy pudding, then topped with as much whipped cream as you can fit in the cup. This is what pastry chefs Zoe Nathan and Laurel Almerinda make at Cassia, chef Bryant Ng’s Viet-French restaurant in Santa Monica. It’s cool and not quite as sweet as Vietnamese coffee (which is kind of a good thing), and gloriously comforting. And if you make your own, you can have as many servings as you want.

Bar Moruno’s roasted butternut squash with dukkah

We may be living in the Age of Vegetables, a time when many chefs are roasting them whole — sometimes encased in salt or ash, sometimes dosed with butter or olive oil. The roasted squash at Bar Moruno, the newish Spanish restaurant at Grand Central Market from chef Chris Feldmeier and managing partner-wine guy David Rosoff, is blistered then topped with dukkah, an Egyptian mixture of sesame seeds, cashews, coriander, cumin and Aleppo pepper. Sound good so far? Now add brown butter. Right.


Our 15 favorite recipes of 2016

Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over. The marriage of a chicken, some fruit and herbs and a pot, can somehow produce a meal we dream about.

Sometimes the skill is in the technique, sometimes in the juxtaposition of flavors, often in a combination of both — plus inspiration, even accident. A great recipe is something you can carry with you, from kitchen to kitchen, pulling out when you need it. So adding to your collection is not only fun — something new to make for dinner — but as useful as new pairs of Italian shoes.

To help with this, every year we pick our favorite recipes from the last 12 months, recipes that we’ve tested, sometimes more than a few times, in the Los Angeles Times Test Kitchen, to get them just right. Here are our favorite recipes from 2016, in no particular order. We hope your own recipe box just got a little bigger.

Barrel & Ashes’ skillet hoe cake

This dish is a small miracle in a smaller skillet, an impossibly rich butter-laden cornmeal cake fired in an individual-sized cast-iron pan. It’s made to order at Barrel & Ashes, the Studio City barbecue joint. The recipe is from chefs Michael Kahikina and Timothy Hollingsworth, who wanted to elevate the classic barbecue-friendly dish to something a bit higher. High or low, this thing is absurdly addictive.

Cassia’s Vietnamese coffee pudding

Imagine the Vietnamese coffee drink café sua dá crossed with a fantastically rich and creamy pudding, then topped with as much whipped cream as you can fit in the cup. This is what pastry chefs Zoe Nathan and Laurel Almerinda make at Cassia, chef Bryant Ng’s Viet-French restaurant in Santa Monica. It’s cool and not quite as sweet as Vietnamese coffee (which is kind of a good thing), and gloriously comforting. And if you make your own, you can have as many servings as you want.

Bar Moruno’s roasted butternut squash with dukkah

We may be living in the Age of Vegetables, a time when many chefs are roasting them whole — sometimes encased in salt or ash, sometimes dosed with butter or olive oil. The roasted squash at Bar Moruno, the newish Spanish restaurant at Grand Central Market from chef Chris Feldmeier and managing partner-wine guy David Rosoff, is blistered then topped with dukkah, an Egyptian mixture of sesame seeds, cashews, coriander, cumin and Aleppo pepper. Sound good so far? Now add brown butter. Right.