Joshua McHenry

“MOSCOW AIRPORT CUBAN SANDWICH Slice a twelve-inch loaf of Cuban bread partway through lengthwise and fold flat. Drizzle olive oil on outside and slather yellow mustard inside. Layer glazed ham, roast pork, Swiss cheese, and thinly sliced pickles. Close and press for ten minutes in a plancha or between two hot foil-wrapped bricks (heat bricks for an hour in a 500-degree oven). Cut in thirds on the diagonal.”
― Jason Matthews, Red Sparrow

“SPARROW SCHOOL TOKMACH SOUP Boil coarsely chopped potato, thinly sliced onions, and carrots in beef broth until soft. Add thin noodles and cook until done. Put boiled beef in bottom of bowl and pour broth and vegetables over.”
― Jason Matthews, Red Sparrow

“FORSYTH’S SOUBISE Boil rice in salted water for five minutes. In separate French saucière, lightly caramelize seasoned onions in butter. Stir in rice, cover, and cook gently in medium oven, stirring occasionally, until golden. Before serving, stir in heavy cream and grated Gruyère.”
― Jason Matthews, Red Sparrow

“GABLE’S CHEESE FONDUE Reduce white wine and crushed garlic, add grated Gruyère and Emmentaler cheese, whisk over medium heat until melted. Stir in cornstarch slurry, more wine to taste, and reheat (do not boil) until fondue is creamy and thick. Serve with lightly toasted, cubed country bread.”
― Jason Matthews, Red Sparrow