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Community Recipes
43 community recipes
Ingredients
200g dangmyeon (Korean sweet potato glass noodles)
150g beef sirloin, thinly sliced
Beef marinade: 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, 1 garlic clove minced
1 onion, thinly sliced
2 carrots, julienned
1 red bell pepper, julienned
4 oz spinach
4 dried shiitake mushrooms, rehydrated and sliced
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp sugar
Sesame seeds and scallions to garnish
Instructions
1. Rehydrate shiitake mushrooms in warm water for 20 minutes. Squeeze out water and slice.
2. Marinate beef in soy sauce, sesame oil, sugar, and garlic for 15 minutes.
3. Cook noodles in boiling water for 6-8 minutes until tender. Drain, rinse with cold water, and cut into shorter lengths with scissors.
4. Season cooked noodles with 1 tbsp soy sauce and 1 tsp sesame oil. Set aside.
5. Stir-fry each vegetable (onion, carrots, bell pepper, mushrooms, spinach) separately in a little oil with a pinch of salt. Set each aside.
6. Stir-fry beef until cooked through.
7. Combine noodles, all vegetables, and beef in a large bowl. Add remaining soy sauce, sesame oil, and sugar. Toss well to combine.
8. Garnish with sesame seeds and scallions. Serve at room temperature.
Ingredients
450g cylindrical rice cakes (tteok), fresh or thawed
200g fish cakes, sliced
3 cups water or anchovy broth
3 tbsp gochujang (Korean red pepper paste)
1 tbsp gochugaru (Korean red pepper flakes)
2 tbsp soy sauce
1 tbsp sugar
2 cloves garlic, minced
2 scallions, cut into 2-inch pieces
1 hard-boiled egg per person (optional)
Instructions
1. If using refrigerated or frozen rice cakes, soak in cold water for 30 minutes to soften.
2. Combine water, gochujang, gochugaru, soy sauce, sugar, and garlic in a wide pan. Bring to a boil over medium-high heat.
3. Add rice cakes and fish cakes. Stir to coat everything in the sauce.
4. Cook over medium heat, stirring frequently, for 8-10 minutes until the sauce thickens and coats the rice cakes. The sauce should be glossy and sticky.
5. Add scallions and cook 1 more minute.
6. Serve immediately, topped with hard-boiled eggs if using. The sauce thickens quickly — serve right away.
Ingredients
1.5 lbs beef sirloin, cut into strips
3 tbsp soy sauce
2 tbsp red wine vinegar
1 tsp cumin
Salt and black pepper
3 tbsp vegetable oil
1 large red onion, cut into thick wedges
2 tomatoes, cut into wedges
1-2 aji amarillo peppers, seeded and sliced (or 1 jalapeno)
3 cloves garlic, minced
1 tbsp oyster sauce
Fresh cilantro, chopped
French fries (cooked separately) for serving
Steamed white rice for serving
Instructions
1. Marinate beef strips in 1 tbsp soy sauce, cumin, salt, and pepper for 15 minutes.
2. Prepare French fries by your preferred method (deep-fried or oven-baked). Keep warm.
3. Heat a wok or large skillet over very high heat until smoking. Add oil.
4. Sear beef strips in a single layer without stirring for 1 minute. Stir-fry 1-2 more minutes until browned. Remove and set aside.
5. In the same pan, add onion wedges. Stir-fry on high heat 2 minutes until slightly charred at edges but still crunchy.
6. Add garlic and aji amarillo. Stir-fry 30 seconds.
7. Add tomato wedges, remaining soy sauce, vinegar, and oyster sauce. Toss together 1 minute — tomatoes should soften slightly but keep their shape.
8. Return beef to the pan. Add French fries and toss everything together quickly.
9. Top with fresh cilantro. Serve immediately with white rice.
Ingredients
4 Vietnamese baguettes (or small French baguettes)
300g pork belly or pork loin, thinly sliced
Pork marinade: 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, 2 garlic cloves minced, 1 tsp sesame oil
Pickled daikon and carrots: 1 cup each julienned, 1/4 cup rice vinegar, 2 tbsp sugar, 1 tsp salt
Mayo: 4 tbsp mayonnaise
Pâté: 4 tbsp liver pâté (store-bought)
Fresh cilantro sprigs
Sliced cucumber
Sliced fresh chilies
2 tbsp soy sauce for drizzling
Instructions
1. Make pickled vegetables: toss daikon and carrots with salt. Rest 10 minutes, squeeze out liquid. Combine vinegar, sugar, and 1/4 cup water. Pour over vegetables. Rest at least 30 minutes (or overnight).
2. Marinate pork slices for at least 30 minutes.
3. Cook pork in a hot pan or grill over high heat until caramelized at the edges, about 3-4 minutes per side.
4. Slice baguettes lengthwise without cutting all the way through. Toast lightly if desired.
5. Spread mayo on one side, pâté on the other.
6. Fill with pork, pickled vegetables, cucumber slices, cilantro, and fresh chilies.
7. Drizzle a little soy sauce inside before closing. Serve immediately.
Ingredients
1 lb pork trotters or pork hocks
1 lb beef shank
10 cups water
2 stalks lemongrass, bruised and cut into 3-inch pieces
3 tbsp fish sauce
2 tbsp shrimp paste (mam ruoc)
2 tsp sugar
2 tbsp annatto oil (heat annatto seeds in oil until orange)
2 tsp chili flakes or sambal
400g round rice noodles (bun bo hue noodles)
Garnish: sliced scallions, fresh herbs (perilla, mint, banana blossom), lime wedges, bean sprouts, sliced fresh chili
Instructions
1. Blanch pork and beef in boiling water for 5 minutes. Drain and rinse.
2. Add cleaned meat to a fresh pot with 10 cups water and lemongrass. Bring to a boil, skim foam, then reduce to a simmer.
3. Cook for 1.5-2 hours until the beef shank is tender but not falling apart. Remove beef and slice.
4. Season broth with fish sauce, shrimp paste, sugar, annatto oil, and chili flakes. Taste and adjust.
5. Cook noodles according to package directions. Drain.
6. Divide noodles into bowls. Add sliced beef and pork pieces.
7. Ladle very hot broth over the top. Serve immediately with the garnish plate on the side.
Ingredients
2 cups dried chickpeas (NOT canned — must use dried), soaked overnight
1/2 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1 small onion, roughly chopped
4 garlic cloves
1 tsp cumin
1 tsp coriander
1/2 tsp cayenne
1 tsp salt
1/2 tsp baking soda
2 tbsp flour
Oil for deep frying
Instructions
1. Drain soaked chickpeas thoroughly. Do not cook them — raw soaked chickpeas are essential for texture.
2. Pulse chickpeas in a food processor until coarsely ground (not a paste). Transfer to a bowl.
3. Process onion, garlic, parsley, cilantro, cumin, coriander, cayenne, and salt until finely chopped. Add to chickpeas.
4. Mix together, adding flour and baking soda. The mixture should hold its shape when pressed. Refrigerate 1 hour.
5. Heat oil to 350°F (175°C). Form mixture into small balls or patties (about 2 tablespoons each).
6. Fry in batches for 3-4 minutes until deeply golden brown all over. Do not crowd the pan.
7. Drain on a rack. Serve in pita with tahini, tomatoes, cucumber, and pickled vegetables.
Ingredients
500g dried black beans, soaked overnight
300g smoked sausage (linguiça or chorizo), sliced
200g pork ribs
200g smoked pork belly or bacon, cut into chunks
1 pig ear and/or trotter (optional but traditional)
1 large onion, diced
6 cloves garlic, minced
3 bay leaves
1 tbsp olive oil
Salt and black pepper
To serve: steamed white rice, sautéed collard greens, orange slices, farofa (toasted cassava flour)
Instructions
1. Drain soaked black beans and add to a large pot with fresh water to cover by 2 inches. Bring to a boil, then simmer 30 minutes.
2. Meanwhile, brown sausage, pork ribs, and pork belly in oil in a skillet. Add to the bean pot.
3. In the same skillet, cook onion until golden. Add garlic and cook 1 minute. Add to the pot.
4. Add bay leaves. If using pig ear or trotter, add now.
5. Simmer uncovered for 1.5-2 hours until beans are very tender and broth is dark and thick. Stir occasionally, adding water if beans become dry.
6. Season generously with salt and pepper. Remove bay leaves.
7. Serve over white rice with sautéed collard greens, orange slices, and farofa on the side.
Ingredients
2 cups red lentils, rinsed
2 large onions, very finely diced
4 tbsp niter kibbeh (Ethiopian spiced butter) or regular butter
4 tbsp berbere spice paste (or 3 tbsp berbere powder + 1 tbsp oil)
4 cloves garlic, minced
1-inch fresh ginger, grated
1/2 cup water
Salt to taste
Injera or crusty bread to serve
Instructions
1. In a heavy-bottomed pot with no oil, cook the finely diced onions over medium-low heat, stirring often, for 25-30 minutes until very soft and caramelized (the dry-fry method is key to Ethiopian stews).
2. Add niter kibbeh and stir until melted.
3. Add berbere, garlic, and ginger. Cook, stirring, for 5 minutes. The paste should be dark and fragrant.
4. Add rinsed red lentils and water. Stir to combine.
5. Cover and simmer on low heat for 20-25 minutes, stirring occasionally, until lentils are completely soft and have absorbed the spices. Add a splash of water if it gets too thick.
6. Taste for salt. The wat should be thick and deeply spiced.
7. Serve on injera, using the bread to scoop. Pairs well with ayib (Ethiopian fresh cheese) and gomen (collard greens).
Ingredients
3 large bunches flat-leaf parsley (about 4 cups packed, finely chopped)
1/2 cup fine bulgur wheat
4 ripe tomatoes, very finely diced
4-5 scallions, very finely sliced
1/4 cup fresh mint leaves, finely chopped
Juice of 2 large lemons (about 6 tbsp)
1/3 cup extra-virgin olive oil
1 tsp salt
1/4 tsp allspice (optional)
Instructions
1. Rinse bulgur in cold water. Cover with cold water and soak for 20-30 minutes until tender. Drain through a fine-mesh sieve and squeeze out all excess water with your hands.
2. Finely dice tomatoes and place in a sieve over a bowl. Salt lightly and let drain 10 minutes to remove excess juice.
3. Wash and dry parsley thoroughly. Chop very finely — this takes time and is the most important step. The parsley should be fine but not pureed.
4. Combine soaked bulgur, drained tomatoes, parsley, mint, and scallions.
5. Dress with lemon juice, olive oil, and salt. Toss well.
6. Taste and adjust lemon and salt. The salad should be quite lemony.
7. Rest 15-30 minutes before serving to allow flavors to meld. Serve with romaine lettuce leaves for scooping.
Ingredients
1 lb fresh spinach (or 10 oz frozen, thawed and squeezed dry)
8 oz (225g) feta cheese, crumbled
2 eggs, beaten
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup fresh dill, chopped (or 1 tbsp dried)
2 tbsp olive oil
Salt and black pepper
12 sheets phyllo dough, thawed
1/2 cup unsalted butter, melted (for brushing)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
2. Wilt spinach in a hot pan with olive oil. Squeeze out all excess moisture — this step is critical.
3. Combine squeezed spinach, crumbled feta, eggs, onion, garlic, and dill. Season with pepper (feta is salty, so taste before adding salt).
4. Layer 6 sheets of phyllo in the baking dish, brushing each sheet generously with melted butter before adding the next.
5. Spread the spinach-feta filling evenly over the phyllo.
6. Layer remaining 6 sheets of phyllo on top, again brushing each with butter.
7. Score the top layers into squares or diamonds with a sharp knife (do not cut all the way through).
8. Bake 40-45 minutes until deeply golden and crisp. Rest 10 minutes before cutting and serving.
Ingredients
1 lb elbow macaroni or cavatappi
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar, shredded
1 cup Gruyère or smoked Gouda, shredded
1 cup Monterey Jack, shredded
1 tsp dry mustard powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne
Salt and black pepper
Topping: 1 cup panko breadcrumbs, 2 tbsp butter, melted, 1/2 cup extra cheddar
Instructions
1. Preheat oven to 350°F (175°C). Cook pasta 2 minutes less than package directions (it will finish in the oven). Drain.
2. Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1-2 minutes.
3. Gradually whisk in milk and cream. Cook, whisking constantly, until the sauce thickens, about 5 minutes.
4. Remove from heat. Stir in cheeses in three additions until melted and smooth.
5. Add mustard powder, garlic powder, onion powder, cayenne, salt, and pepper.
6. Fold in drained pasta. Pour into a greased 9x13 baking dish.
7. Combine panko, melted butter, and extra cheddar. Sprinkle over the top.
8. Bake 25-30 minutes until bubbling and golden on top. For BBQ smokiness, transfer to a smoker at 250°F for 45 minutes instead of baking.
Ingredients
1 lb ground lamb (or mix of lamb and beef)
1/2 cup red bell pepper, very finely minced and drained of liquid
3 cloves garlic, minced
1 tbsp Aleppo pepper or 2 tsp paprika + 1/2 tsp cayenne
1 tsp cumin
1/2 tsp coriander
1/2 tsp black pepper
1 tsp salt
2 tbsp sumac (for serving)
Flat metal skewers (wide, sword-style work best)
To serve: lavash or pita, sliced onion tossed with sumac and parsley, grilled tomato and pepper, yogurt
Instructions
1. Combine ground lamb, minced pepper, garlic, and all spices. Mix well with your hands for 3-4 minutes — this develops the protein so the meat sticks to the skewers.
2. Refrigerate mixture for at least 1 hour (overnight improves cohesion).
3. With wet hands, press a fistful of meat around a flat skewer in a long, thin sausage shape (about 8 inches). Squeeze firmly so it adheres.
4. Grill over hot charcoal or a hot gas grill, turning every 2-3 minutes, until cooked through and slightly charred, about 10-12 minutes total.
5. Slide meat off skewer onto lavash bread.
6. Serve with sliced tomatoes, grilled peppers, onion salad, and yogurt.
Ingredients
200g lamb shoulder or beef, diced small (optional — can omit for vegetarian)
1 can (14 oz) chickpeas, drained
1 can (14 oz) crushed tomatoes
100g green or brown lentils, rinsed
1 onion, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
1 tsp turmeric
1 tsp ginger
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp black pepper
Large pinch saffron
3 tbsp butter
1/4 cup fresh cilantro, chopped
1/4 cup flat-leaf parsley, chopped
Juice of 1 lemon
3 tbsp flour or rice flour (to thicken)
8 cups water or stock
Salt
Instructions
1. In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until soft, about 8 minutes.
2. Add all spices and stir 1 minute until fragrant.
3. Add meat (if using) and stir to coat. Cook 3-4 minutes.
4. Add crushed tomatoes, lentils, chickpeas, and water. Bring to a boil.
5. Reduce heat and simmer 30-40 minutes until lentils are very soft.
6. Mix flour with a little cold water to make a smooth slurry. Stir into the soup to thicken.
7. Add cilantro, parsley, and lemon juice. Simmer 5 more minutes.
8. Taste for salt. The soup should be rich, thick, and fragrant. Serve with crusty bread and dates — traditionally eaten to break the Ramadan fast.
Ingredients
1 whole packer brisket (10-12 lbs), with both the flat and point
1/4 cup coarse kosher salt
1/4 cup coarse black pepper
Post oak or hickory wood chunks for smoking
Instructions
1. Trim the fat cap to about 1/4 inch thickness.
2. Mix salt and pepper in equal parts. Apply generously to every surface of the brisket. No other seasoning needed.
3. Let the seasoned brisket rest at room temperature for 1 hour, or refrigerate uncovered overnight.
4. Set up your smoker to hold a steady 250F. Add post oak wood for smoke.
5. Place brisket fat-side up on the smoker. Smoke undisturbed for 6 hours.
6. When internal temperature reaches 165F, wrap tightly in butcher paper (not foil).
7. Continue smoking until internal temperature reaches 200-203F, about 4-6 more hours.
8. Rest the wrapped brisket in a cooler for at least 1-2 hours. Slice against the grain and serve.
Ingredients
1 whole chicken, cut into 8 pieces, skin removed
4 large red onions, very finely diced (about 2 lbs)
4 tbsp niter kibbeh (Ethiopian spiced clarified butter) or regular butter
4 tbsp berbere spice paste (or 3 tbsp berbere powder mixed with 1 tbsp oil)
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 cup chicken broth or water
4 hard-boiled eggs, peeled
Juice of 1/2 lemon
Salt to taste
Instructions
1. Score chicken pieces all over with a fork. Season with salt and lemon juice. Set aside.
2. In a large, heavy-bottomed pot with no oil, cook the finely diced onions over medium-low heat, stirring often, for 25-30 minutes until very soft and starting to caramelize. This dry-cooking step is essential.
3. Add niter kibbeh (or butter) and stir until melted and incorporated.
4. Add berbere, garlic, and ginger. Cook, stirring constantly, for 5 minutes. The mixture should be dark and thick.
5. Add chicken pieces and broth. Stir to coat.
6. Cover and simmer on low heat for 40-45 minutes, turning chicken occasionally, until very tender.
7. Score hard-boiled eggs with a fork so they absorb the stew. Add to the pot and cook 10 more minutes.
8. Taste for salt. Serve over injera.
Ingredients
2 lbs ripe tomatoes, roughly chopped
1 cucumber, peeled and seeded
1 red bell pepper, seeded and roughly chopped
2 cloves garlic
2 slices day-old white bread, crusts removed
3 tbsp sherry vinegar
1/2 cup good olive oil
1 tsp salt
Cold water to thin
Garnish: diced cucumber, tomato, croutons, drizzle of olive oil
Instructions
1. Soak bread in a little cold water for 5 minutes.
2. Squeeze out excess water from the bread.
3. Blend tomatoes, cucumber, pepper, garlic, and soaked bread until completely smooth.
4. With the blender running, drizzle in the olive oil. Add sherry vinegar and salt.
5. Pass through a fine-mesh sieve for a smoother texture (optional but traditional).
6. Thin with cold water to your desired consistency — it should pour easily.
7. Refrigerate at least 2 hours until very cold.
8. Taste and adjust salt and vinegar. Serve in chilled bowls with garnish.
Ingredients
1 cup red lentils, rinsed
1 onion, finely diced
2 carrots, finely diced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp cumin
1 tsp sweet paprika
1/2 tsp turmeric
5 cups chicken or vegetable broth
Salt and black pepper
Lemon, to serve
Topping: 1 tbsp butter + 1/2 tsp red pepper flakes
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and carrot and cook until soft, about 8 minutes.
2. Add garlic, cumin, paprika, and turmeric. Stir for 1 minute until fragrant.
3. Add rinsed lentils and broth. Bring to a boil, then reduce heat.
4. Simmer uncovered for 20-25 minutes until lentils are completely soft and falling apart.
5. Blend with an immersion blender until completely smooth.
6. Season with salt and pepper. Thin with water if needed.
7. In a small pan, melt butter and add red pepper flakes. Cook 30 seconds until sizzling.
8. Ladle soup into bowls, drizzle with spiced butter, and squeeze lemon over the top.
Ingredients
2 lbs lamb shoulder, cut into 2-inch pieces
2 onions, grated or very finely diced
4 cloves garlic, minced
2 tbsp olive oil
1 tsp ground ginger
1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1/2 tsp turmeric
1/4 tsp black pepper
Pinch of saffron, bloomed in 3 tbsp warm water
1 preserved lemon, flesh discarded, rind rinsed and thinly sliced
1 cup green olives, pitted
1/2 cup fresh cilantro and flat-leaf parsley, chopped
Salt to taste
Instructions
1. Combine lamb with grated onion, garlic, olive oil, all ground spices, and the saffron water. Toss well to coat. Marinate at least 1 hour or overnight.
2. Transfer the lamb and all the marinade to a tagine or heavy-bottomed pot. Cook over medium heat, stirring, for 5 minutes until the lamb changes color.
3. Add 1/2 cup water. Reduce heat to very low, cover tightly, and cook for 1 hour.
4. Add the preserved lemon rind and olives. Add a splash more water if the bottom looks dry.
5. Cover and cook another 30 minutes until the lamb is very tender.
6. Taste for salt.
7. Stir in fresh cilantro and parsley. Serve with crusty bread or couscous.
Ingredients
2 cups tapioca starch (also sold as polvilho doce or tapioca flour)
1/2 cup whole milk
1/4 cup water
1/4 cup neutral oil or melted butter
1 tsp salt
1 large egg
1 cup grated Parmesan (or a mix of Parmesan and mozzarella)
Instructions
1. Preheat oven to 375F (190C). Lightly grease a mini muffin tin or line a baking sheet.
2. Combine milk, water, oil, and salt in a small saucepan. Heat over medium until it just comes to a boil.
3. Pour the hot liquid over the tapioca starch in a bowl. Stir vigorously to combine.
4. Let the dough cool for 10 minutes until warm but not hot.
5. Beat in the egg, then add the grated cheese. Mix until a soft, sticky dough forms.
6. Wet your hands and roll the dough into golf-ball sized balls (about 2 tablespoons each).
7. Place in the muffin tin or spaced apart on the baking sheet.
8. Bake 20-25 minutes until puffed and golden. Serve warm.
Ingredients
1 lb fresh white fish (sea bass or flounder), cut into 1/2-inch cubes
1 cup fresh lime juice (about 10-12 limes)
1 red onion, very thinly sliced
1-2 aji amarillo peppers, seeded and finely chopped (or substitute 1 jalapeno)
1/4 cup fresh cilantro, roughly chopped
1 tsp salt
To serve: boiled corn and sliced boiled sweet potato
Instructions
1. Soak sliced onion in cold salted water for 10 minutes to remove bitterness. Drain and pat dry.
2. Season fish cubes generously with salt.
3. Combine fish with fresh lime juice in a bowl. The juice should just barely cover the fish.
4. Marinate for 8-10 minutes only. Do not over-marinate: longer than 15 minutes makes the texture rubbery.
5. Add the drained onion, chopped chili, and cilantro. Toss gently to combine.
6. Taste and adjust salt.
7. Serve immediately in chilled bowls with boiled corn and sliced sweet potato.
Ingredients
2 lbs pork shoulder, thinly sliced
Marinade: 3 dried guajillo chiles (seeded, soaked) · 2 chipotle chiles in adobo · 1/2 cup pineapple juice · 3 garlic cloves · 1 tsp cumin · 1 tsp oregano · 1/2 tsp cloves · 3 tbsp white vinegar · salt
To serve: small corn tortillas · diced white onion · fresh cilantro · pineapple chunks · salsa verde
Instructions
1. Blend marinade ingredients until smooth. Coat pork slices and marinate at least 4 hours (overnight preferred).
2. Stack marinated pork on a vertical spit or thread onto skewers alternating with pineapple slices.
3. Grill over high heat, rotating, until caramelized and slightly charred, about 15–20 minutes. Alternatively, roast on a rack at 400°F (200°C) for 30–35 minutes.
4. Shave thin slices of pork off the spit onto a cutting board. Chop coarsely.
5. Warm corn tortillas on a dry skillet. Fill each with pork, grilled pineapple, onion, and cilantro.
6. Serve with salsa verde and lime wedges.
Ingredients
1.5 lbs chicken breast, sliced
2–3 tbsp green curry paste (store-bought or homemade)
2 cans (14 oz each) coconut milk
2 tbsp fish sauce
1 tsp palm sugar or brown sugar
4–5 kaffir lime leaves, torn
1 stalk lemongrass, bruised
1 cup Thai eggplant, quartered (or zucchini)
1 cup baby spinach or Thai basil
1 tbsp vegetable oil
Steamed jasmine rice to serve
Instructions
1. Heat oil in a wok over medium-high heat. Fry curry paste 1–2 minutes until fragrant.
2. Add 1 can of coconut milk. Stir to combine with paste. Bring to a simmer.
3. Add chicken; cook until opaque, about 5 minutes.
4. Add remaining coconut milk, fish sauce, sugar, lime leaves, and lemongrass.
5. Add eggplant; simmer 8–10 minutes until tender.
6. Taste and adjust with more fish sauce (salt) or sugar.
7. Remove lemongrass stalk. Stir in basil or spinach until just wilted.
8. Serve over jasmine rice.
Ingredients
1 lb chicken thighs, diced
Marinade: 2 tsp soy sauce · 1 tsp Shaoxing wine · 1 tsp cornstarch
Sauce: 2 tbsp soy sauce · 1 tbsp dark soy sauce · 1 tbsp Chinkiang vinegar · 1 tbsp sugar · 2 tsp cornstarch · 2 tbsp water
2 tbsp vegetable oil
8–12 dried red chilies
1 tbsp Sichuan peppercorns
4 cloves garlic, minced
1-inch ginger, minced
3 scallions, cut into 1-inch pieces
1/2 cup roasted peanuts
Instructions
1. Toss chicken with marinade. Rest 15 minutes.
2. Mix sauce ingredients in a bowl. Set aside.
3. Heat oil in a wok over high heat. Fry dried chilies and Sichuan peppercorns 20 seconds until fragrant.
4. Add chicken and stir-fry until golden and cooked through, about 4–5 minutes.
5. Add garlic and ginger; stir 30 seconds.
6. Pour sauce over everything and toss until chicken is coated and sauce thickens, about 1 minute.
7. Add scallions and peanuts. Toss to combine.
8. Serve immediately with steamed rice.
Ingredients
400g spaghetti or rigatoni
150g guanciale or pancetta, diced
3 large eggs + 2 egg yolks
80g (3 oz) Pecorino Romano, finely grated
80g (3 oz) Parmigiano-Reggiano, finely grated
Freshly cracked black pepper
Salt for pasta water
Instructions
1. Cook pasta in well-salted boiling water until al dente. Reserve 1 cup pasta water before draining.
2. While pasta cooks, fry guanciale in a large pan over medium heat until crispy. Remove from heat and let cool slightly.
3. Whisk eggs, yolks, and most of the cheese together. Season generously with black pepper.
4. Add hot drained pasta to the pan with guanciale (off the heat). Toss to coat in the fat.
5. Add egg-cheese mixture. Toss rapidly, adding pasta water a little at a time until a creamy, glossy sauce forms. The residual heat cooks the eggs — do not reheat on the stove.
6. Serve immediately topped with remaining cheese and more black pepper.
Ingredients
Marinade: 1.5 lbs chicken breast, cubed · 1 cup yogurt · 2 tsp garam masala · 1 tsp turmeric · 1 tsp cumin · 1 tsp paprika · 4 garlic cloves minced · 1-inch ginger grated · salt
Sauce: 2 tbsp butter · 1 onion finely diced · 3 garlic cloves minced · 1-inch ginger · 1 tbsp garam masala · 1 tsp cumin · 1 tsp turmeric · 1 tsp paprika · 1 can (14 oz) tomato purée · 1 cup heavy cream · salt to taste · fresh cilantro
Instructions
1. Mix marinade ingredients with chicken. Refrigerate at least 1 hour (overnight is best).
2. Broil or grill chicken on high heat until charred at edges, about 10–12 minutes. Set aside.
3. Melt butter in a large pan over medium heat. Cook onion until golden, about 8 minutes. Add garlic and ginger; cook 2 minutes.
4. Stir in garam masala, cumin, turmeric, and paprika. Toast 1 minute.
5. Add tomato purée and simmer 15 minutes until sauce darkens and thickens.
6. Stir in cream. Add chicken and simmer 10 minutes until sauce coats chicken.
7. Season with salt. Garnish with cilantro. Serve with basmati rice or naan.
Ingredients
4 large yellow onions, thinly sliced
4 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp salt
1 tsp sugar
2 cloves garlic, minced
1/2 cup dry white wine or dry sherry
6 cups beef stock
1 tbsp fresh thyme leaves
1 bay leaf
Salt and pepper
For serving: thick baguette slices · 1.5 cups Gruyère, grated
Instructions
1. Melt butter and oil in a large heavy pot over medium heat. Add onions and salt. Cook, stirring occasionally, for 45–60 minutes until very deeply caramelized and amber. Add sugar halfway through to help browning. Do not rush this step.
2. Add garlic; cook 1 minute. Add wine and scrape up any browned bits. Cook until wine evaporates.
3. Add stock, thyme, and bay leaf. Simmer 20 minutes. Remove bay leaf. Season with salt and pepper.
4. Toast baguette slices under the broiler.
5. Ladle soup into oven-safe bowls. Top with toasted bread and a generous heap of Gruyère.
6. Broil until cheese is melted, bubbly, and golden, about 3–4 minutes. Serve immediately.
Ingredients
Dough: 2.5 cups (300g) 00 flour · 3/4 tsp instant yeast · 3/4 tsp salt · 3/4 cup warm water · 1 tsp olive oil
Topping: 1 cup crushed San Marzano tomatoes · 4 oz fresh mozzarella, torn · fresh basil leaves · olive oil · salt
Instructions
1. Mix flour, yeast, and salt. Add water and oil; knead 8–10 minutes until smooth. Cover and rest 1–2 hours at room temperature until doubled.
2. Preheat oven as hot as possible (ideally 500°F/260°C) with a baking stone or steel on the top rack.
3. Stretch dough into a 12-inch round. Transfer to parchment.
4. Spread crushed tomatoes thinly. Season with salt and a drizzle of olive oil.
5. Bake 5–7 minutes until crust is puffed and charred in spots.
6. Remove from oven. Add torn mozzarella, fresh basil, and another drizzle of oil. Slice and serve immediately.
Ingredients
4 cups dashi stock (or 4 cups water + 1 tsp dashi powder)
3 tbsp white or red miso paste
1/2 block firm tofu, cubed
2 tbsp dried wakame seaweed
2 scallions, thinly sliced
Instructions
1. Soak wakame in cold water for 5 minutes, then drain and squeeze out excess water.
2. Bring dashi stock to a gentle simmer over medium heat.
3. Add tofu and wakame. Heat through for 1–2 minutes.
4. Remove pot from heat (do not boil miso — it kills the probiotic cultures and dulls the flavor).
5. In a small bowl, dissolve miso paste in a ladleful of the hot stock. Pour back into the pot and stir.
6. Ladle into bowls and garnish with scallions. Serve immediately.
Ingredients
200g flat rice noodles (8mm)
250g medium shrimp, peeled
3 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp sugar
2 tbsp vegetable oil
2 eggs
2 garlic cloves, minced
2 shallots, sliced
3 scallions, cut into 1-inch pieces
1 cup bean sprouts
Garnish: crushed peanuts, lime wedges, dried chili flakes, extra sugar and fish sauce on the side
Instructions
1. Soak noodles in room-temperature water for 30 minutes. Drain.
2. Mix tamarind paste, fish sauce, and sugar in a bowl to make the sauce.
3. Heat oil in a wok over very high heat. Add garlic and shallots; stir-fry 30 seconds.
4. Add shrimp; cook until pink, about 2 minutes. Push to one side.
5. Add noodles and sauce. Toss everything together. If noodles stick, add 2–3 tbsp water.
6. Push noodles to one side; crack eggs into the empty space and scramble until just set. Fold into noodles.
7. Add bean sprouts and scallions; toss 30 seconds.
8. Serve topped with peanuts. Offer lime, chili flakes, sugar, and fish sauce on the side.
Ingredients
2 lbs pork trotters or neck bones
1 lb pork belly
4 scallions
1-inch knob ginger, sliced
4 cloves garlic
2 tbsp sesame oil
4 servings fresh ramen noodles
Toppings: soft-boiled eggs, nori, bamboo shoots, corn, sesame seeds
Instructions
1. Blanch pork bones in boiling water for 10 minutes. Drain and rinse.
2. Add bones to a large pot with 10 cups water. Bring to a vigorous boil over high heat.
3. Add scallions, ginger, and garlic. Reduce to a rolling simmer (not a gentle one — turbulence makes the broth milky).
4. Cook uncovered for 3–4 hours, adding water as needed to keep bones submerged.
5. Meanwhile, slice pork belly and sear in a hot pan until golden. Set aside.
6. Strain broth. Season with salt. Stir in sesame oil.
7. Cook noodles per package directions. Divide into bowls.
8. Ladle hot broth over noodles. Top with pork belly, a soft-boiled egg halved, nori, bamboo shoots, corn, and sesame seeds.
Ingredients
2 lbs chicken, bone-in pieces
2 cups basmati rice, soaked 30 minutes
1.5 cups yogurt
2 onions, thinly sliced and fried until golden
3 tsp biryani masala (or garam masala)
1 tsp turmeric
1 tsp chili powder
4 garlic cloves, minced
1-inch ginger, grated
Saffron: pinch dissolved in 3 tbsp warm milk
Fresh mint and cilantro
3 tbsp ghee or butter
Instructions
1. Marinate chicken in yogurt, biryani masala, turmeric, chili powder, garlic, ginger, half the fried onions, mint, and cilantro. Rest 2 hours.
2. Parboil soaked rice in salted boiling water until 70% cooked (still has a bite). Drain.
3. In a heavy-bottomed pot, add chicken marinade. Spread half the rice on top. Drizzle saffron milk and ghee. Add remaining rice, then remaining fried onions, mint, and cilantro.
4. Cover tightly with foil then lid. Cook on high heat 5 minutes, then reduce to very low and cook 25–30 minutes (dum cooking).
5. Rest 10 minutes before opening. Gently fold layers together and serve with raita.
Ingredients
1 lb boneless chicken thighs, cut into 1-inch pieces
Tare sauce: 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, 1 tbsp sugar
Bamboo skewers, soaked in water 30 minutes
Instructions
1. Make tare: combine soy sauce, mirin, sake, and sugar in a small saucepan. Simmer over medium heat until slightly thickened, about 8–10 minutes. Cool and reserve half for dipping.
2. Thread 3–4 pieces of chicken onto each skewer.
3. Grill over charcoal or a gas grill on high heat, turning every 1–2 minutes.
4. After the first turn, brush generously with tare sauce. Continue brushing and turning until chicken is cooked through and lacquered, about 8–10 minutes total.
5. Serve with remaining tare sauce on the side.
Ingredients
Marinade: 1.5 lbs chicken, cubed · 3/4 cup yogurt · 1 tsp cumin · 1 tsp coriander · 1/2 tsp turmeric · 1 tsp chili powder · 1 tsp garam masala · salt
Sauce: 3 tbsp butter · 1 onion, diced · 4 garlic cloves · 1-inch ginger · 1 can (14 oz) crushed tomatoes · 1 tsp garam masala · 1 tsp fenugreek leaves (kasuri methi) · 1 cup heavy cream · 1 tbsp honey · salt
Instructions
1. Marinate chicken in yogurt and spices for at least 1 hour.
2. Broil chicken under high heat until lightly charred, 10–12 minutes. Set aside.
3. Melt butter over medium heat. Sauté onion until softened. Add garlic and ginger; cook 2 minutes.
4. Add crushed tomatoes and garam masala. Simmer 15–20 minutes until sauce reduces.
5. Blend sauce smooth with an immersion blender. Return to pan.
6. Stir in cream, fenugreek leaves, and honey. Simmer 5 minutes.
7. Add chicken and simmer until heated through. Season with salt. Serve with basmati rice or naan.
Ingredients
3 ripe Hass avocados
Juice of 1–2 limes
1/2 tsp salt
1/4 cup white onion, finely diced
1 jalapeño, seeded and minced
1/2 cup fresh cilantro, chopped
1 Roma tomato, seeded and diced
Instructions
1. Halve and pit avocados. Scoop flesh into a bowl.
2. Add lime juice and salt. Mash with a fork to your preferred texture (leave some chunks).
3. Fold in onion, jalapeño, cilantro, and tomato.
4. Taste and adjust salt and lime. If making ahead, press plastic wrap directly onto the surface of the guacamole to prevent browning.
5. Serve immediately with tortilla chips.
Ingredients
1 can (15 oz) chickpeas, or 1.5 cups cooked from dried
3 tbsp tahini (well-stirred)
Juice of 1 large lemon
1 small garlic clove
1/2 tsp salt
3–4 tbsp ice water
Olive oil, paprika, and fresh parsley to serve
Instructions
1. If using canned chickpeas, drain and reserve the liquid. For extra silky hummus, rub chickpeas between your hands to remove the skins.
2. Add chickpeas, tahini, lemon juice, garlic, and salt to a food processor.
3. Blend 1 minute. With the machine running, slowly add ice water until the hummus is very smooth and pale. Blend 4–5 minutes total — longer than you think.
4. Taste and adjust lemon and salt.
5. Spread on a plate with the back of a spoon, making a well in the center. Drizzle with olive oil, dust with paprika, and sprinkle with parsley.
6. Serve with warm pita bread.
Ingredients
Eggplant layer: 2 large eggplants, sliced 1/2-inch thick · olive oil · salt
Meat sauce: 1.5 lbs ground lamb or beef · 1 onion diced · 3 garlic cloves · 1 can (14 oz) crushed tomatoes · 1/2 cup red wine · 1 tsp cinnamon · 1/2 tsp allspice · salt and pepper
Béchamel: 4 tbsp butter · 4 tbsp flour · 2 cups warm milk · 2 egg yolks · pinch nutmeg · salt · 1/2 cup grated kefalotyri or Parmesan
Instructions
1. Salt eggplant slices and let drain 30 minutes. Pat dry. Brush with oil and roast at 400°F (200°C) for 20 minutes until golden.
2. Brown meat in a skillet. Add onion and garlic; cook 5 minutes. Add wine, tomatoes, cinnamon, and allspice. Simmer 20 minutes until sauce thickens. Season with salt and pepper.
3. Make béchamel: melt butter, whisk in flour, cook 1 minute. Gradually whisk in warm milk until smooth. Simmer until thick. Remove from heat; stir in egg yolks, nutmeg, salt, and half the cheese.
4. Assemble in a 9x13 baking dish: layer eggplant, then meat sauce, then remaining eggplant, then béchamel. Top with remaining cheese.
5. Bake at 350°F (175°C) for 45 minutes until top is golden and bubbling.
6. Rest 20 minutes before slicing.
Ingredients
Broth: 2 lbs beef bones (marrow or knuckle) · 1 lb beef brisket · 1 large onion, halved · 3-inch ginger, halved · 3 star anise · 3 cloves · 1 cinnamon stick · 1 tsp coriander seeds · 3 tbsp fish sauce · 1 tsp sugar · salt · 12 cups water
Per bowl: cooked rice noodles (bánh phở) · thinly sliced raw beef (eye round) · brisket slices
Garnish: bean sprouts · fresh basil · lime wedges · sliced chilies · hoisin sauce · sriracha
Instructions
1. Char onion and ginger directly over a gas flame or under the broiler until blackened. Peel off burnt bits.
2. Blanch bones in boiling water 10 minutes. Drain and rinse.
3. Toast star anise, cloves, cinnamon, and coriander in a dry pan until fragrant.
4. Combine bones, brisket, charred onion and ginger, and toasted spices in a large pot with 12 cups water. Bring to a boil, skim foam.
5. Reduce heat and simmer 3 hours. Remove brisket after 1.5 hours (it should be tender); slice and reserve.
6. Strain broth. Season with fish sauce, sugar, and salt.
7. Cook noodles per package. Divide into bowls. Top with raw beef slices and brisket.
8. Ladle very hot broth over the top (this cooks the raw beef). Serve with a garnish plate.
Ingredients
2 cups cooked short-grain rice (warm)
4 oz beef (sirloin or ribeye), thinly sliced
Beef marinade: 1 tbsp soy sauce · 1 tsp sesame oil · 1 tsp sugar · 1 garlic clove, minced
Vegetables: 1 cup spinach · 1 cup bean sprouts · 1 cup julienned carrots · 1 cup zucchini, julienned · 1 cup shiitake mushrooms, sliced
Sesame oil and salt for seasoning each vegetable
2 eggs
Sauce: 2 tbsp gochujang · 1 tsp sesame oil · 1 tsp sugar · 1 tbsp water
Instructions
1. Marinate beef 15 minutes. Cook in a hot pan until browned. Set aside.
2. Blanch spinach and bean sprouts separately in boiling water 30 seconds each. Drain, squeeze dry, season with sesame oil and salt.
3. Sauté carrots, zucchini, and mushrooms separately in a little sesame oil with a pinch of salt.
4. Fry eggs sunny-side up.
5. Mix gochujang sauce ingredients.
6. Divide warm rice into bowls. Arrange all vegetables and beef in sections on top. Place a fried egg in the center.
7. Drizzle with sauce. Each person mixes everything together before eating.
Ingredients
12 large shrimp, peeled and deveined (tails on)
1 cup all-purpose flour, plus extra for dusting
1 egg yolk
1 cup ice-cold water
Vegetable oil for frying
Dipping sauce: 1 cup dashi, 3 tbsp soy sauce, 3 tbsp mirin
Instructions
1. Make dipping sauce: combine dashi, soy sauce, and mirin in a small saucepan. Bring to a simmer, then remove from heat.
2. Heat oil in a deep pot to 350°F (175°C).
3. Make batter: lightly beat egg yolk with ice-cold water. Add flour all at once and stir briefly — a few lumps are fine. Do not overmix.
4. Dust shrimp in plain flour, shaking off excess.
5. Dip shrimp in batter and immediately lower into hot oil. Fry 2–3 minutes until very lightly golden.
6. Drain on a wire rack (not paper towels). Serve immediately with dipping sauce.
Ingredients
2 lbs beef chuck, cut into 2-inch cubes
2 cans (14 oz each) full-fat coconut milk
2 stalks lemongrass, bruised and tied in a knot
4 kaffir lime leaves
1 turmeric leaf, tied (optional)
1 cinnamon stick
2 tbsp tamarind paste
1 tbsp palm sugar or brown sugar
1 tsp salt
Spice paste:
8 shallots
5 cloves garlic
6 to 10 dried red chilies, soaked and drained
1 thumb galangal
1 thumb ginger
1 thumb fresh turmeric (or 1 tsp ground)
4 candlenuts or macadamias
Instructions
1. Blend all spice paste ingredients with a splash of water until smooth.
2. In a wide heavy pot, fry the paste over medium heat for 5 minutes until fragrant and darkened.
3. Add beef, coconut milk, lemongrass, lime leaves, turmeric leaf, cinnamon, tamarind, sugar, and salt. Bring to a boil.
4. Reduce to a low simmer, uncovered. Stir every 15 minutes.
5. After about 1.5 hours the liquid will thicken and turn oily. Keep cooking and stirring more often.
6. Continue until the sauce is almost gone and the beef is dark brown and coated in thick paste, 2.5 to 3 hours total. Do not rush this stage; the caramelization is the flavor.
7. Remove lemongrass and leaves. Serve with steamed rice. Rendang tastes even better the next day.
Ingredients
4 cups cooked jasmine rice, refrigerated overnight
3 tbsp neutral oil
3 shallots, thinly sliced
3 cloves garlic, minced
2 red chilies, sliced (adjust to taste)
1 tsp shrimp paste (terasi), toasted, optional
2 eggs
3 tbsp kecap manis (sweet soy sauce)
1 tbsp soy sauce
1 cup shredded cooked chicken or peeled shrimp
Salt and white pepper to taste
To serve: fried egg per person, sliced cucumber and tomato, prawn crackers (krupuk), fried shallots
Instructions
1. Break up the cold rice with your fingers so there are no clumps.
2. Heat oil in a wok over high heat. Fry shallots, garlic, chilies, and shrimp paste for 1 to 2 minutes until fragrant.
3. Push the aromatics aside, crack in the 2 eggs, and scramble until just set.
4. Add the chicken or shrimp and stir-fry for 1 minute.
5. Add the rice and toss constantly for 3 to 4 minutes until every grain is coated and slightly crisp at the edges.
6. Pour in kecap manis and soy sauce. Toss until the rice is evenly dark and glossy. Season with salt and white pepper.
7. Plate and top each serving with a fried egg, cucumber, tomato, crackers, and a sprinkle of fried shallots.
Ingredients
2 lbs pork belly or pork ribs, cut into chunks
8 cups water
2 medium tomatoes, quartered
1 medium onion, quartered
1 daikon radish, sliced into rounds
1 bunch string beans, cut into 2-inch lengths
1 medium eggplant, sliced
2 long green peppers (siling haba)
1 bunch water spinach (kangkong), or bok choy
1/2 cup fresh tamarind pulp, or 1 packet sinigang mix (about 40 g)
2 tbsp fish sauce
Salt to taste
Instructions
1. Place pork, water, tomatoes, and onion in a large pot. Bring to a boil, skimming off any foam.
2. Lower the heat and simmer 45 to 60 minutes until the pork is fork-tender.
3. If using fresh tamarind, boil the pulp in 1 cup of water for 10 minutes, mash, strain, and add the sour liquid to the pot. If using the mix, stir it in now.
4. Add the radish and simmer 5 minutes.
5. Add the string beans, eggplant, and green peppers. Simmer 5 more minutes.
6. Season with fish sauce and salt. The broth should be assertively sour.
7. Turn off the heat, add the water spinach, and cover for 1 minute so it wilts.
8. Serve steaming hot with white rice and a small dish of fish sauce for dipping.
Ingredients
2 lbs bone-in chicken thighs and drumsticks
1/2 cup soy sauce
1/2 cup cane vinegar (or white vinegar)
1 head garlic, cloves smashed
3 bay leaves
1 tsp whole black peppercorns
1 cup water
1 tbsp neutral oil
Optional: 1 tsp brown sugar
Instructions
1. Combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a bowl. Marinate 30 minutes to overnight.
2. Transfer everything to a heavy pot, add the water, and bring to a boil. Do not stir until the vinegar has boiled for a few minutes, or the sauce will taste raw and sharp.
3. Lower the heat, cover, and simmer 30 to 35 minutes until the chicken is tender.
4. Remove the chicken. Raise the heat and reduce the sauce by about half until slightly syrupy. Add sugar now if using.
5. Heat oil in a skillet and brown the chicken pieces on both sides for 2 to 3 minutes.
6. Return the chicken to the reduced sauce and toss to coat.
7. Serve over steamed white rice with plenty of sauce spooned over.
