Recipes
The Levantine bread salad. Crispy pita, vegetables, herbs, tossed in a tart pomegranate molasses dressing, dusted with sumac. 15 minutes, 9 Crysp ingredients, summer on a plate.
The Parisian brasserie classic. Hand-cut prime fillet, capers, shallots, parsley, raw yolk on top, eaten with golden frites and chilled lemonade. 25 minutes, 5 Crysp ingredients, raw beef done properly.
The Levantine breakfast you eat with your family on Friday mornings. Crispy pita layered under warm chickpeas, garlicky yogurt, hot ghee and pine nuts. 30 minutes, 4 Crysp ingredients, generous for sharing.
The French onion soup of Les Halles. Six onions caramelised slowly for an hour, deglazed with brandy, ladled into bowls under bubbling Gruyรจre. 1 hour 45 minutes, 1 Crysp ingredient that changes everything.
The Provenรงal classic, plated the way Escoffier wrote it. Seared tuna, soft-boiled eggs, butter lettuce, anchovy, edible flowers and a sharp Dijon vinaigrette. 25 minutes, 6 Crysp ingredients.
The most ordered Thai street food, ever. Chicken stir-fried with garlic, chillies and holy basil, served over rice with a crispy fried egg on top. 12 minutes, 4 Crysp ingredients, very spicy.