- 1 whole turkey (10–14 lb), thawed - 6–8 tbsp unsalted butter, softened - 2 tsp kosher salt (plus more to taste) - 1 tsp freshly ground black pepper - 1 large onion, quartered - 2 carrots, halved - 2 celery stalks, halved - 1 head garlic, halved crosswise - 1 lemon, halved (optional) - 6–8 sprigs fresh thyme, rosemary, and sage (or a handful mixed) - 1–2 cups low-sodium chicken or turkey stock - 1–2 tbsp olive oil (optional, for skin) - Kitchen twine for trussing (optional)
1. Remove giblets and neck, pat turkey very dry with paper towels. Let sit at room temperature 30–60 minutes. 2. Preheat oven to 325°F (165°C). Position rack in lower third of oven. 3. Gently loosen skin over the breasts and rub 3–4 tbsp of softened butter mixed with 1 tsp salt, ½ tsp pepper, and some chopped herbs under the skin. Rub remaining butter and a little olive oil over the skin; season skin with remaining salt and pepper. 4. Stuff the cavity with onion, carrot, celery, garlic, lemon and whole herb sprigs. Tie legs together and tuck wing tips under the bird. 5. Place turkey breast-side up on a rack in a roasting pan. Pour 1 cup stock into the pan (add more later as needed to prevent burning). 6. Roast, basting occasionally with pan juices, until internal temperature reaches 165°F (74°C) in the thickest part of the thigh and breast (about 13–15 minutes per pound as a guideline for an unstuffed 10–14 lb bird). 7. If the skin is browning too quickly, tent loosely with foil. If pan juices evaporate, add more stock. 8. Remove turkey from oven and transfer to a cutting board. Tent with foil and rest 20–30 minutes before carving to let juices redistribute. 9. Reserve pan drippings for gravy. ---
- 8 cups crumbled day-old cornbread (about 1 standard pan) - 3–4 cups cubed day-old white bread or sourdough (optional, for texture) - 1 cup (2 sticks) unsalted butter - 1 large onion, finely chopped - 3 celery stalks, finely chopped - 2–3 cloves garlic, minced - 2–3 tsp chopped fresh sage (or 1 tsp dried) - 2 tsp chopped fresh thyme (or 1 tsp dried) - 1/3–1/2 cup chopped fresh parsley - 2 large eggs, beaten - 2–3 cups warm chicken or turkey stock (adjust to desired moisture) - Salt and pepper to taste - Optional add-ins: cooked breakfast sausage (1 lb), chopped apples, dried cranberries, chopped pecans
1. Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish. 2. If cornbread and bread are not stale, cube and toast in a single layer at 300°F for 10–15 minutes until slightly dry. Place in a large bowl. 3. In a skillet over medium heat, melt butter and sauté onion and celery until soft (6–8 minutes). Add garlic and herbs; cook 1 minute more. 4. Pour the vegetable mixture over the bread and cornbread. Add parsley and any optional add-ins. 5. Beat eggs with 1 cup stock, then pour over the bread mixture. Gently fold, adding additional stock a little at a time until mixture is moist but not soggy. Season with salt and pepper. 6. Transfer mixture to the prepared baking dish, dot with a few small pieces of butter on top. 7. Bake 30–40 minutes until the top is golden and the center is set. If stuffing the turkey cavity instead of baking separately, loosely fill the cavity and roast turkey until stuffing and turkey both reach 165°F (ensure food-safety by measuring stuffing temperature). ---
- 3 lb Yukon Gold or Russet potatoes, peeled and cut into even chunks - 4 tbsp unsalted butter (more to taste) - 1/2–1 cup whole milk or heavy cream, warmed - 1 tsp kosher salt (adjust) - 1/2 tsp freshly ground black pepper - Optional: 2–4 tbsp sour cream or cream cheese for extra creaminess, chopped chives or parsley to garnish, roasted garlic
1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to simmer and cook until very tender, about 15–20 minutes. 2. Drain potatoes well and return to the hot pot. Allow to sit off heat for 1–2 minutes to remove excess moisture. 3. Mash with a potato ricer or masher. Add butter and mash until incorporated. 4. Gradually add warmed milk or cream until desired consistency is reached. Stir in sour cream if using. 5. Season to taste with salt and pepper. Keep warm until serving; garnish with chives or parsley. ---
- Pan drippings from roasted turkey (about 1–2 cups) - 3 tbsp unsalted butter (if pan has little fat) - 3 tbsp all-purpose flour - 2–3 cups low-sodium turkey or chicken stock (use more or less for desired thickness) - Salt and freshly ground black pepper to taste - Optional: 1–2 tsp soy sauce or Worcestershire for depth, splash of dry white wine or sherry
1. Pour pan drippings through a fine-mesh strainer into a measuring cup. Skim off excess fat and reserve about 3 tbsp fat for gravy (or use butter if not enough fat). 2. In a saucepan over medium heat, melt reserved fat or butter. Whisk in flour to make a roux and cook 2–3 minutes until lightly golden (do not burn). 3. Gradually whisk in strained drippings and stock, starting with a small amount to smooth the roux, then add the rest. Bring to a simmer, whisking constantly until thickened, 3–5 minutes. 4. Taste and season with salt, pepper, and optional soy sauce or sherry. If too thick, thin with more stock; if too thin, simmer to reduce. 5. Strain again if desired for extra-smooth gravy. Keep warm until serving. ---
- 1.5 lb fresh green beans, trimmed and halved (or 3 (14 oz) cans green beans, drained) - 10.5 oz can condensed cream of mushroom soup (or make a quick mushroom sauce) - 3/4 cup milk - 1–1 1/2 cups French fried onions, divided - 1 cup sliced mushrooms (optional) - 1 tbsp butter (for sautéing mushrooms) - 1 tsp soy sauce (optional) - Salt and pepper to taste
1. Preheat oven to 350°F (175°C). If using fresh green beans, blanch in boiling salted water 4–5 minutes until crisp-tender, then plunge into ice water and drain. 2. In a skillet, sauté mushrooms in butter until browned (3–4 minutes). Stir in soy sauce if using. 3. In a large bowl, combine cream of mushroom soup, milk, sautéed mushrooms, and season with salt and pepper. Fold in green beans and half of the fried onions. 4. Transfer mixture to a 9x13-inch baking dish and spread evenly. 5. Bake uncovered 25–30 minutes until bubbly. Sprinkle remaining fried onions over top and bake 5 more minutes until onions are golden. Serve hot.
- 1 whole rabbit (about 1.2–1.5 kg), jointed into pieces - Salt and freshly ground black pepper - 2–3 tbsp olive oil - 100 g pancetta or bacon, diced (optional) - 1 medium onion, finely chopped - 2 carrots, sliced - 2 celery stalks, sliced - 3–4 garlic cloves, crushed - 150 ml dry white wine - 400 g canned plum tomatoes, crushed (or fresh chopped) - 1 bay leaf - 1 sprig rosemary - 1 sprig thyme - 50–75 g pitted black olives (Gaeta or Kalamata) - 1 tsp red pepper flakes (optional) - Fresh parsley, chopped for garnish
1. Season rabbit pieces with salt and pepper. Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown rabbit in batches until golden; remove and set aside. 2. If using pancetta, add to the pot and render a few minutes. Add onion, carrot and celery; cook until softened, about 5–7 minutes. Add garlic and cook 1 minute. 3. Deglaze with white wine, scraping up browned bits. Let the wine reduce by half. 4. Return rabbit to the pot. Add crushed tomatoes, bay, rosemary, thyme, olives and red pepper flakes. Add enough water or stock to come halfway up the rabbit pieces if needed. 5. Bring to a simmer, cover and cook gently on low heat for 45–60 minutes, or until rabbit is tender. Check seasoning; remove herb sprigs. 6. Garnish with chopped parsley and serve with polenta, mashed potatoes or crusty bread. ---
- 1 whole rabbit, jointed - Salt and pepper - 2–3 tbsp butter and/or olive oil - 1 medium onion, thinly sliced - 2 garlic cloves, minced - 150 ml dry white wine - 200 ml chicken or vegetable stock - 2–3 tbsp Dijon mustard - 150 ml crème fraîche or heavy cream - 1 tsp whole-grain mustard (optional) - 1 bay leaf and a sprig of thyme - Fresh parsley, chopped
1. Season rabbit with salt and pepper. Heat butter/oil in a heavy skillet or Dutch oven and brown rabbit pieces well on all sides; remove and set aside. 2. Sauté onion until translucent, add garlic and cook 30 seconds. Pour in white wine and reduce slightly. 3. Stir in stock and add bay and thyme. Return rabbit to the pan, cover and simmer gently for 35–45 minutes until tender. 4. Remove rabbit and keep warm. Discard bay/thyme. Whisk Dijon and whole-grain mustard into the braising liquid, then stir in crème fraîche or cream. Simmer briefly to thicken and adjust seasoning. 5. Return rabbit to sauce to coat, sprinkle with parsley and serve with boiled potatoes, green beans or buttered noodles. ---
- 1 whole rabbit, cut into serving pieces - Salt and pepper - 4–6 tbsp olive oil - 10–12 garlic cloves, thinly sliced - 1–2 bay leaves - 1 tsp smoked paprika (pimentón) - 150 ml dry sherry (or dry white wine) - Juice of 1 lemon - Fresh parsley, chopped
1. Season rabbit with salt and pepper. Heat oil in a large skillet over medium-high heat and brown rabbit well on all sides; remove and set aside. 2. Lower heat to medium, add sliced garlic and sauté until fragrant and lightly golden (careful not to burn). Add bay leaves and smoked paprika, stir briefly. 3. Pour in sherry and lemon juice, scrape up browned bits. Return rabbit to the pan and spoon sauce over pieces. 4. Cover and simmer gently for 30–40 minutes until rabbit is cooked through and tender. Adjust seasoning. 5. Sprinkle with chopped parsley and serve with roasted potatoes, sautéed greens or crusty bread to soak up the sauce. ---
- 1 whole rabbit, jointed - Salt and pepper - 2–3 tbsp butter and/or oil - 1 onion, sliced - 2 carrots, sliced - 2 garlic cloves, crushed - 150 ml dry white wine or light red wine - 200–300 ml chicken stock - 150 g prunes, pitted (soaked 10–20 minutes in warm water or brandy if preferred) - 1 tbsp Armagnac or brandy (optional) - 1 bay leaf and 1 sprig thyme - Fresh parsley for garnish
1. Season rabbit; brown in butter/oil in a heavy pot, then remove. 2. Sauté onion and carrot until softened; add garlic and cook briefly. Deglaze with wine and reduce a little. 3. Return rabbit to pot, add stock, prunes, bay and thyme. If using, add Armagnac. 4. Cover and simmer gently for 45–60 minutes until tender and sauce has thickened. If sauce is thin, remove rabbit and reduce uncovered to concentrate flavors. 5. Adjust seasoning, sprinkle with parsley and serve with mashed potatoes, rice or buttered noodles. ---
- 1 whole rabbit, cut into pieces - Salt and pepper - 3 tbsp butter (or butter + oil) - 150 g mushrooms, sliced - 1 shallot or small onion, finely chopped - 150 ml dry white wine - 300 ml chicken stock - 1 bay leaf and a few sprigs of thyme - 2 egg yolks and 100 ml cream (for liaison) OR 100 ml crème fraîche - Fresh parsley, chopped - Lemon wedges (optional)
1. Season rabbit and brown in butter over medium-high heat; remove and set aside. Sauté mushrooms until browned; remove. 2. Add shallot and cook until translucent. Deglaze with white wine and reduce slightly. 3. Return rabbit and mushrooms to pan; add stock, bay and thyme. Cover and simmer gently for 35–45 minutes until rabbit is tender. 4. Remove rabbit pieces and keep warm. Discard bay/thyme. For liaison: temper egg yolks by whisking a ladle of hot braising liquid into them, then stir back into pan with cream off the heat, warming gently until thickened (do not boil). Alternatively stir in crème fraîche and warm through. 5. Return rabbit to sauce to coat, finish with chopped parsley and a squeeze of lemon if desired. Serve with rice, potatoes or crusty bread. If you’d like measurements adjusted for serving size, a printable shopping list, or a step-by-step timeline for any recipe, tell me which one and I’ll expand it.
- 2–3 lb baby back ribs, membrane removed - 1 cup soy sauce - 1/3 cup brown sugar (or honey) - 1/2 cup grated Asian pear (or grated apple) - 3 cloves garlic, minced - 1 tbsp grated fresh ginger - 2 tbsp mirin or rice wine (optional) - 1 tbsp toasted sesame oil - 2 green onions, thinly sliced - 1 tsp freshly ground black pepper - 1 tbsp toasted sesame seeds - 2 tbsp vegetable oil (for grilling)
1. Trim excess fat and remove the membrane from the back of the ribs. Cut ribs into 2–3 bone sections for easier handling. 2. Whisk together soy sauce, brown sugar, grated pear, garlic, ginger, mirin, sesame oil, green onions, and pepper to make the marinade. 3. Place ribs in a large zip-top bag or shallow dish and pour marinade over them. Refrigerate and marinate at least 6 hours, preferably overnight (8–24 hours). 4. Preheat grill to medium (about 350–400°F / 175–205°C). If using oven, preheat to 325°F (160°C) and use a broiler at the end. 5. Remove ribs from marinade (reserve marinade). Lightly oil grill grates. Grill ribs over indirect heat for 25–35 minutes, turning occasionally, until internal temperature approaches 185–200°F and meat is tender. 6. In the last 5–8 minutes, brush with reserved marinade and move briefly to direct heat to caramelize, flipping to avoid burning. 7. Let rest 5 minutes, sprinkle with sesame seeds and extra sliced green onion, then slice between bones and serve. ---
- 2–3 lb baby back ribs - 1 cup soy sauce - 1/2 cup brown sugar or 1/3 cup honey - 1/2 cup rice wine (mirin) or dry white wine - 4 cups water or low-sodium beef/chicken broth - 4 cloves garlic, smashed - 1 thumb-sized piece ginger, sliced - 1 medium onion, quartered - 2 carrots, cut into large chunks - 4 shiitake mushrooms (fresh or rehydrated), halved - 2–3 small potatoes or Korean chestnuts (optional) - 2 tbsp toasted sesame oil - 2 green onions, cut into 2-inch pieces - 1 tsp black pepper - Toasted sesame seeds for garnish
1. Blanch ribs in boiling water for 3 minutes to remove impurities; drain and rinse. 2. In a large pot, combine soy sauce, brown sugar, rice wine, water or broth, garlic, ginger, and onion. Bring to a simmer. 3. Add the ribs to the pot so they are mostly submerged. Cover and simmer gently for 1 to 1½ hours, until ribs are tender (longer if needed for very tender texture). 4. Add carrots, potatoes/chestnuts, and mushrooms. Continue simmering, uncovered, another 20–30 minutes until vegetables are cooked and liquid has reduced to a glossy braising sauce. 5. Stir in sesame oil, green onions, and pepper. Taste and adjust seasoning (a splash of soy or a pinch of sugar if needed). 6. Transfer ribs and vegetables to a serving dish, spoon sauce over, sprinkle with sesame seeds, and serve with steamed rice. ---
- 2–3 lb baby back ribs - Salt and pepper - 1 cup gochujang (Korean chili paste) - 1/4 cup soy sauce - 1/4 cup rice vinegar - 1/4 cup brown sugar or honey - 2 tbsp sesame oil - 4 cloves garlic, minced - 1 tbsp grated ginger - 1–2 tsp gochugaru (Korean red pepper flakes) — optional for extra heat - 2 tbsp water (to thin sauce if needed) - 2 green onions, sliced; toasted sesame seeds for garnish
1. Preheat oven to 300°F (150°C). Remove membrane from ribs and season lightly with salt and pepper. 2. Wrap ribs tightly in foil and place on a baking sheet. Bake low and slow for 2–2½ hours, until meat is tender and pulling from the bone. 3. While ribs bake, whisk together gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and gochugaru. Add water to reach a brushable glaze consistency. 4. Remove ribs from oven and carefully open foil. Increase oven temperature to 425°F (220°C) or preheat broiler. 5. Brush ribs generously with the yangnyeom glaze. Return to oven and broil or bake at high heat for 5–8 minutes until edges caramelize and glaze is sticky—watch closely to avoid burning. 6. Brush a second time with glaze if desired, slice between bones, and garnish with sliced green onions and sesame seeds. Serve immediately with pickled radish or steamed rice.
- 4 whole quails, cleaned - 30–40 g dried porcini mushrooms - 8–10 dried apricots, finely chopped - 1 small shallot, finely diced - 1 clove garlic, minced - 1/2 cup fresh breadcrumbs - 1 egg, lightly beaten - 2 tbsp chopped fresh parsley - 2 tbsp unsalted butter - 1 tbsp olive oil - 100 ml dry white wine - 200 ml chicken stock - 4–6 sprigs fresh thyme - Salt and freshly ground black pepper
1. Rehydrate the porcini in 150 ml hot water for 20 minutes; reserve the soaking liquid, drain and chop the mushrooms. 2. In a bowl combine chopped porcini, chopped apricot, breadcrumbs, shallot, garlic, parsley and egg; season with salt and pepper and mix to a moist stuffing. 3. Gently stuff each quail cavity with the mixture (do not overstuff) and truss the legs. 4. Preheat oven to 200°C (400°F). Heat butter and oil in an ovenproof skillet over medium‑high heat; brown quails on all sides, about 2–3 minutes per side. 5. Add thyme sprigs, pour in the white wine to deglaze, then add 100 ml chicken stock and 2–3 tablespoons of the reserved porcini soaking liquid (watch for grit) and bring to a simmer. 6. Transfer skillet to the oven and roast 12–18 minutes, basting once or twice, until quails are cooked through (juices run clear). 7. Remove quails to a warm plate. Place skillet back on stove, add remaining stock if needed and reduce sauce for 3–5 minutes; adjust seasoning and strain if desired. Spoon sauce over quails and serve. ---
- 6 whole quails, halved or left whole - 30 g dried porcini mushrooms - 10–12 dried apricots, halved - 1 large onion, thinly sliced - 2 garlic cloves, minced - 1 tsp ground ginger - 1 tsp ground cumin - 1–2 tsp ras el hanout (or 1 tsp cinnamon + 1 tsp cumin) - 1 cinnamon stick - Pinch saffron threads (optional) - 2 tbsp olive oil - 300 ml chicken stock - 1–2 tbsp honey - 50 g toasted slivered almonds - Handful chopped cilantro and parsley - Salt and black pepper
1. Rehydrate porcini in 150 ml hot water for 20 minutes; drain, chop mushrooms, and reserve soaking liquid. 2. Heat oil in a heavy casserole or tagine over medium heat. Brown the quail pieces briefly on all sides, then remove and set aside. 3. In the same pot, add the onion and cook until soft, then add garlic and spices (ginger, cumin, ras el hanout, cinnamon stick) and cook 1–2 minutes until fragrant. 4. Return quail to the pot, add porcini, apricot halves, saffron (if using), and pour in chicken stock plus 2–3 tbsp of the porcini soaking liquid. 5. Bring to a simmer, cover, and cook gently 25–35 minutes (or until quail is tender and cooked through). Check liquid level and top up with stock if needed. 6. Remove lid, stir in honey and simmer uncovered 3–5 minutes to glaze the sauce. Adjust seasoning. 7. Sprinkle with toasted almonds and chopped cilantro/parsley before serving. Serve with couscous or flatbread. ---
- 4 whole quails, patted dry - 25–30 g dried porcini mushrooms - 6–8 dried apricots (or fresh if available) for compote - 1 small shallot, minced - 1 clove garlic, minced - 50 ml brandy or Madeira (optional) - 150 ml chicken stock - 100 ml double cream (heavy cream) - 2 tbsp unsalted butter - 1 tbsp olive oil - 1 tsp sugar (for compote) - 1 tbsp lemon juice (for compote) - Salt and freshly ground black pepper - Fresh thyme sprigs
1. Make the apricot compote: chop apricots and simmer with 2–3 tbsp water, sugar and lemon juice over low heat until softened and slightly jammy, about 8–10 minutes. Set aside and keep warm. 2. Rehydrate porcini in 100–150 ml hot water for 15–20 minutes; drain and reserve liquid. Chop mushrooms. 3. Season quails with salt and pepper. Heat oil and 1 tbsp butter in a heavy skillet over medium‑high heat. Sear quails breast‑side down until golden, 3–4 minutes, then turn and brown all over. Reduce heat and cook 6–8 more minutes (or finish in a 180°C/350°F oven 6–8 minutes) until done. 4. Remove quails to rest on a warm plate. In the same pan, add shallot and garlic and sauté until translucent. 5. Add chopped porcini, deglaze with brandy (careful with flames) or a splash of stock, then add chicken stock and 2–3 tbsp reserved porcini liquid. Simmer to reduce slightly. 6. Stir in cream and simmer until sauce coats the back of a spoon; whisk in remaining butter, adjust seasoning and add a sprig of thyme. 7. To serve: spoon porcini cream sauce on plates, place quail on top and add a spoonful of apricot compote alongside for contrast.
- 4 veal chops (about 6–8 oz each), trimmed - 4 thin slices prosciutto - 4–8 fresh sage leaves (1–2 per chop) - Salt and freshly ground black pepper - 2 tbsp olive oil - 2 tbsp unsalted butter - 1/2 cup dry white wine - 1/2 cup chicken or veal stock - Lemon wedges, optional
1. Lightly season both sides of the veal chops with salt and pepper. If chops are thick, pound gently to an even thickness (about 1/2 inch). 2. Place 1–2 sage leaves on each chop, then lay a slice of prosciutto over the sage; secure with a toothpick if needed. 3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. 4. Add chops, prosciutto-side down first, and sear 3–4 minutes per side until golden and just cooked through. Remove chops to a warm plate and tent with foil. 5. Reduce heat to medium, add white wine to deglaze the pan, scraping up browned bits. Let wine reduce by half (about 2 minutes). 6. Add stock and simmer 2–3 minutes until slightly reduced. Whisk in remaining butter off the heat for a glossy sauce. 7. Return chops to the pan briefly to heat through and coat with sauce. Remove toothpicks, serve with sauce spooned over and lemon wedges if desired. ---
- 4 veal chops (6–8 oz each) - Salt and freshly ground black pepper - 1/2 cup all-purpose flour, for dredging - 2 tbsp olive oil - 2 tbsp unsalted butter - 8 oz mushrooms (cremini or button), sliced - 1 shallot, finely chopped (or 1 small onion) - 2 garlic cloves, minced - 3/4 cup Marsala wine - 3/4 cup chicken or veal stock - 1–2 tsp fresh thyme leaves or chopped parsley
1. Pat chops dry and season with salt and pepper. Lightly dredge in flour, shaking off excess. 2. Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chops 3–4 minutes per side until golden; transfer to a plate and keep warm. 3. Add remaining butter to the pan, reduce heat to medium, and sauté shallot until soft, about 2 minutes. Add mushrooms and cook until they release liquid and begin to brown, about 5 minutes. 4. Stir in garlic and cook 30 seconds. Pour in Marsala wine to deglaze, scraping up browned bits; let reduce by half. 5. Add stock and simmer until sauce thickens slightly (2–4 minutes). Taste and adjust seasoning. 6. Return chops to the pan for a minute or two to reheat and mingle with the sauce. Sprinkle with thyme or parsley and serve. ---
- 4 veal chops (6–8 oz each) - Salt and freshly ground black pepper - 2 tbsp olive oil - 2 tbsp unsalted butter - 1/2 lb asparagus, trimmed and cut into tips - 6 oz lump crabmeat, picked over for shells - Lemon wedges Hollandaise (classic or blender method) - 3 egg yolks (or use pasteurized yolks) - 6 tbsp unsalted butter, melted and hot - 1 tbsp lemon juice - Salt and cayenne or white pepper to taste
1. Preheat oven to 375°F (190°C). Season veal chops with salt and pepper. 2. Heat oil and 1 tbsp butter in an ovenproof skillet over medium-high heat. Sear chops 2–3 minutes per side until golden. Transfer skillet to oven and roast 5–8 minutes until internal temperature reaches desired doneness (veal is best at medium-rare to medium). Remove chops and keep warm. 3. While chops roast, blanch asparagus tips in boiling salted water 1–2 minutes until bright green and tender-crisp; shock in ice water, then drain. 4. Gently warm crabmeat in a small pan with a squeeze of lemon and a pat of butter, keeping lumps intact. 5. Make hollandaise: in a heatproof bowl whisk egg yolks and lemon juice until thickened. Place over gently simmering water (double boiler) and whisk while slowly drizzling in hot melted butter until sauce is thick and smooth; season with salt and a pinch of cayenne. (Or use a blender hollandaise: blend yolks and lemon, slowly pour in hot butter while blender runs until emulsified.) 6. To serve, place a chop on each plate, top with asparagus tips and a spoonful of crabmeat, and finish with a generous spoonful of hollandaise. Serve immediately with lemon wedges.
- 1 lb walleye fillets (skinless or skin-on, patted dry) - 3/4 cup all-purpose flour - 1 tsp salt - 1/2 tsp black pepper - 1/2 tsp paprika (optional) - 2–3 tbsp vegetable oil - 2 tbsp butter - Lemon wedges, for serving - Fresh parsley, chopped (optional)
1. Mix flour, salt, pepper, and paprika on a plate. Dredge fillets lightly in the seasoned flour, shaking off excess. 2. Heat oil in a large skillet over medium-high heat until shimmering. Add butter and let it foam. 3. Add fillets, cook 3–4 minutes per side (depending on thickness) until golden and the fish flakes easily with a fork. 4. Transfer to a plate, squeeze lemon over the fillets and sprinkle with parsley. Serve immediately. ---
- 1 lb walleye fillets - Salt and pepper, to taste - 1/2 cup all-purpose flour (for dredging) - 3 tbsp butter - 2 tbsp olive oil - 1/3 cup sliced almonds - 1 tbsp fresh lemon juice - 1 tbsp fresh parsley, chopped
1. Season fillets with salt and pepper and dredge lightly in flour. 2. In a skillet, heat olive oil over medium heat. Add fillets and cook 3–4 minutes per side until cooked through and lightly browned. Remove and keep warm. 3. In the same skillet, reduce heat to medium-low and add butter. When butter starts to brown and smell nutty, add sliced almonds and toast until golden (about 1–2 minutes). 4. Remove from heat, stir in lemon juice and parsley, then spoon the almond-butter sauce over the fillets. Serve at once. ---
- 1 lb walleye fillets, cut into portions - 1 cup all-purpose flour, plus extra for dusting - 1 tsp baking powder - 1/2 tsp salt - 1 cup cold beer (lager or ale) - Vegetable oil for deep frying (enough for 2–3 inches in a pot) - Lemon wedges and tartar sauce, for serving
1. Whisk 1 cup flour, baking powder and salt in a bowl. Gradually whisk in cold beer until a smooth batter forms; chill briefly while heating oil. 2. Heat oil in a deep pot to 350–375°F (175–190°C). Pat fish dry and dust lightly with flour. 3. Dip each piece into batter, let excess drip off, then carefully lower into hot oil. Fry in batches 3–5 minutes until golden and cooked through. 4. Remove to a wire rack or paper towels to drain. Serve hot with lemon and tartar sauce. ---
- 1 lb walleye fillets - 2 tbsp butter, melted - 2 tbsp olive oil - 2 cloves garlic, minced - 1 tbsp fresh lemon juice - Zest of 1 lemon - 1 tbsp fresh parsley, chopped - Salt and pepper, to taste - Optional: 1/4 cup panko breadcrumbs for a light crust
1. Preheat oven to 400°F (200°C). Pat fillets dry and place in a lightly greased baking dish. 2. Whisk melted butter, olive oil, garlic, lemon juice, lemon zest, parsley, salt and pepper. If using, sprinkle panko over fillets first, then drizzle the butter-herb mixture evenly. 3. Bake 10–12 minutes (depending on thickness) until fish is opaque and flakes easily. Finish under broiler 1–2 minutes if you want extra browning. 4. Serve with extra lemon wedges. ---
- 1 lb walleye fillets, cut into 1-inch pieces - 4 slices bacon, chopped - 1 medium onion, diced - 2 stalks celery, diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced (about 2 cups) - 3 cups fish or chicken broth - 1 cup corn kernels (fresh or frozen) - 1 cup heavy cream or half-and-half - Salt and pepper, to taste - 1 tbsp fresh parsley, chopped
1. In a large pot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon, leaving drippings. 2. Add onion and celery to the pot and sauté until softened, about 5 minutes. Stir in garlic and cook 30 seconds. 3. Add potatoes and broth. Bring to a simmer and cook until potatoes are tender, about 10–12 minutes. 4. Stir in corn and cream, then add walleye pieces. Simmer gently 4–6 minutes until fish is opaque and flakes. Do not boil vigorously. 5. Season with salt and pepper, stir in reserved bacon and parsley. Serve hot with crusty bread.
- 1 kg pork belly, skin removed or left on and scored, cut into 2–3 cm cubes - 2 tbsp vegetable oil - 3 tbsp rock sugar or brown sugar - 4 cloves garlic, smashed - 3 slices fresh ginger - 3 scallions, cut into 5 cm pieces - 2 star anise - 1 small cinnamon stick - 3 tbsp Shaoxing wine (or dry sherry) - 3 tbsp light soy sauce - 1 tbsp dark soy sauce (for color) - 300–400 ml water or enough to barely cover the pork - Optional: 4 hard-boiled eggs, peeled
1. Step 1: Blanch the pork cubes in boiling water 3–4 minutes to remove impurities, then drain and set aside. 2. Step 2: In a heavy pot or wok, heat oil over medium heat. Add the sugar and stir until it melts and caramelizes to a deep amber. 3. Step 3: Add the pork to the caramel and sear briefly to coat pieces in the syrup. 4. Step 4: Add garlic, ginger, scallions, star anise, cinnamon, Shaoxing wine, light soy, dark soy and enough water to almost cover the pork. 5. Step 5: Bring to a simmer, cover partially, and braise gently for 1–1.5 hours until pork is very tender, turning occasionally. 6. Step 6: If using, add peeled boiled eggs in the last 20 minutes to absorb flavor. Uncover and reduce sauce over medium-high heat until glossy and thickened to your liking. 7. Step 7: Adjust seasoning with a little sugar or soy as needed. Serve hot with steamed rice. ---
- 800 g pork belly, cut into large cubes (about 4–6 cm) - 1 thumb-size piece ginger, sliced - 2 scallions, tied into a knot - 1/2 cup sake - 1/4 cup mirin - 1/3 cup soy sauce - 2 tbsp sugar - 2 cups water (or enough to cover) - Optional: 2 boiled eggs, peeled; Japanese karashi mustard for serving
1. Step 1: Parboil the pork cubes in boiling water for 5 minutes, then drain and rinse to remove scum. 2. Step 2: In a pot, combine pork, ginger, scallion knot, sake, mirin, soy sauce, sugar and water; bring to a gentle simmer. 3. Step 3: Skim any foam, then cover and simmer very gently for 1.5–2 hours until the pork is tender and nearly falling apart. 4. Step 4: If using eggs, add them in the last 20–30 minutes so they take on color and flavor. 5. Step 5: Remove pork and eggs, then reduce the braising liquid over higher heat to a glaze. Return pork to the glaze briefly to coat. 6. Step 6: Slice or cube the pork, serve with mustard, steamed rice and pickles. ---
- 600 g pork belly, thinly sliced (about 3–5 mm) - Salt and freshly ground black pepper - 2 tbsp sesame oil - 1/2 tsp coarse salt - Ssamjang (Korean dipping paste) - Fresh lettuce leaves and perilla leaves - Sliced garlic, green chilies, and kimchi for serving - Optional: cooked rice for wraps
1. Step 1: Preheat a grill pan or skillet over high heat until smoking hot. Pat pork slices dry. 2. Step 2: Place pork slices on the hot surface in a single layer and cook without moving for 1–2 minutes to get a good sear. 3. Step 3: Flip and cook the other side until edges are browned and some pieces are crisp — another 1–2 minutes. 4. Step 4: Season lightly with salt and pepper while hot, or dip quickly in sesame oil mixed with coarse salt. 5. Step 5: To eat, place a piece of pork on a lettuce leaf, add a dab of ssamjang, a slice of garlic, chili and kimchi, wrap and eat in one bite. ---
- 1–1.5 kg pork belly, skin on - 8 cups water (enough to cover) - 4 cloves garlic, smashed - 2 bay leaves - 1 tbsp whole peppercorns - 1 tbsp salt (for boiling) plus more for finishing - Vegetable oil for deep-frying - For sawsawan (dipping sauce): 1/4 cup soy sauce, 1/4 cup vinegar, 1 clove minced garlic, chopped chili (to taste)
1. Step 1: Place pork belly in a pot with water, garlic, bay leaves, peppercorns and salt; bring to a boil, then simmer uncovered for 45–60 minutes until tender but not falling apart. 2. Step 2: Remove pork and allow to cool. Pat very dry with paper towels; refrigerate uncovered for at least 30 minutes to dry the skin (helps crisping). 3. Step 3: Heat enough oil in a deep pot or wok to fully submerge the pork to 180°C (350°F). Carefully lower the pork and fry until the skin is blistered and crisp, turning as needed, about 8–12 minutes. 4. Step 4: Remove and drain on a rack. Sprinkle with salt while hot. Let rest 10 minutes. 5. Step 5: Chop into bite-size pieces and serve with sawsawan (mix soy, vinegar, garlic, chili) and steamed rice. ---
- 1.5–2 kg boneless pork belly (skin on), trimmed - 500 g boneless pork loin (optional) to place inside for a joint - 6 cloves garlic, minced - 2 tbsp fennel seeds, toasted and crushed - 2 tbsp fresh rosemary, chopped - 2 tbsp fresh thyme leaves - Zest of 1 lemon - 2 tsp crushed red pepper flakes (optional) - 2–3 tbsp olive oil - 2 tbsp sea salt - 1 tsp black pepper - Kitchen twine
1. Step 1: Lay pork belly skin-side down. If using loin, place it in the center. Mix garlic, fennel, herbs, lemon zest, olive oil, salt and pepper into a paste and spread over meat. 2. Step 2: Roll the belly tightly around the loin (or itself) into a log, keeping the skin as smooth as possible. Tie securely with kitchen twine at 2–3 cm intervals. 3. Step 3: Score the skin lightly (optional) and rub with a little extra salt and olive oil. Let sit uncovered in the refrigerator for a few hours or overnight for drier skin and better crisping. 4. Step 4: Preheat oven to 230°C (450°F). Roast the porchetta on a rack for 30–40 minutes to crisp the skin. 5. Step 5: Reduce heat to 160°C (325°F) and continue roasting for another 1.5–2 hours until internal temperature reaches about 70–75°C (160–165°F) and meat is tender. 6. Step 6: Rest 15–20 minutes, then remove twine and slice into rounds. Serve with roasted potatoes or a simple salad.
- 1 hanger steak (about 1.5 lbs) - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon butter - 1 lb russet potatoes, cut into fries - Oil for frying - Fresh parsley, chopped (for garnish)
1. **Prepare the Steak**: Season the hanger steak generously with salt and freshly ground black pepper. Let it sit at room temperature for about 15-20 minutes. 2. **Cook the Steak**: Heat a large skillet over medium-high heat and add olive oil. Place the steak in the skillet and sear for about 4-5 minutes on each side, or until the desired doneness is reached. Remove from skillet, top with butter and minced garlic, and let it rest for at least 5 minutes before slicing. 3. **Prepare the Fries**: While the steak is resting, heat oil in a deep fryer or a deep skillet to 375°F (190°C). Fry the potato slices in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt. 4. **Serve**: Slice the hanger steak against the grain and serve alongside the fries. Garnish with chopped fresh parsley and enjoy! ---
- 1 hanger steak (about 1.5 lbs) - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil For Chimichurri Sauce: - 1 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 4 cloves garlic, minced - 1/2 cup olive oil - 1/4 cup red wine vinegar - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes - Salt and freshly ground black pepper, to taste
1. **Prepare Chimichurri**: In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and freshly ground black pepper. Mix well and set aside to let the flavors meld. 2. **Season the Steak**: Season the hanger steak on both sides with salt and freshly ground black pepper. Preheat the grill to medium-high heat. 3. **Grill the Steak**: Brush the grill with olive oil and place the steak on the grill. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes. 4. **Serve**: Slice the hanger steak against the grain and serve with generous spoonfuls of chimichurri sauce on top. Enjoy with your favorite side dishes or bread.
- 1 whole chicken (about 3-4 lbs) - 10 cups water - 2 onions, quartered - 3 carrots, peeled and sliced - 3 celery stalks, sliced - 3 garlic cloves, smashed - 2 bay leaves - Salt - Black pepper - Fresh parsley, chopped (for garnish)
1. **Prepare the Stock:** In a large pot, combine the whole chicken with the water, bringing to a boil over medium-high heat. Skim off any foam that rises to the top. 2. **Add Vegetables and Spices:** Add the onions, carrots, celery, garlic, and bay leaves to the pot. Season with salt and black pepper. 3. **Simmer:** Reduce the heat to low, cover the pot partially, and simmer for about 1.5 to 2 hours, or until the chicken is cooked through and is falling off the bone. 4. **Remove Chicken:** Carefully remove the chicken from the pot. Let it cool slightly, then shred the meat into bite-sized pieces. Discard the skin and bones. 5. **Strain the Soup:** Strain the soup through a fine-mesh sieve into another pot or container. Discard the solids. 6. **Return Chicken to Soup:** Add the shredded chicken back into the strained broth. 7. **Taste and Adjust Seasoning:** Taste the soup and adjust the seasoning with more salt and pepper if needed. 8. **Serve:** Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy your comforting chicken soup!
Whole duck, 2–2.5 kg (4.5–5.5 lb) (or 1 pre-roasted Peking duck as shortcut) 1 tbsp kosher salt 1 tsp Chinese five-spice powder 2 tbsp Shaoxing wine (or dry sherry) 4 cups water (for blanching and basting) 3 tbsp maltose or honey (for glaze; if using maltose, dissolve in warm water) 2 tbsp light soy sauce (for glaze) 1 tsp sesame oil (for glaze) 2 tbsp vegetable oil (for roasting rack or to rub before roasting) For the pancakes (makes ~12–14): 2 cups (250 g) all-purpose flour 3/4 cup (180 ml) boiling water 1–2 tbsp cold water if needed 1 tbsp toasted sesame oil (for brushing/pulling layers) Condiments & garnishes: 6–8 tbsp hoisin sauce (or sweet bean sauce) 1 large cucumber, julienned into thin matchsticks 4–6 scallions (spring onions), julienned on the bias Optional: sugar or rice vinegar to taste for a quick dipping sauce
Overview: This recipe shows a home oven method to get crisp skin and tender meat, plus a shortcut using store-bought roast duck. Plan ahead: duck skin benefits from drying (4 hours–overnight). Total active time: ~1.5–2 hours (plus drying & roasting time). Serves 4–6. Prep the duck: Remove giblets, pat the duck thoroughly dry inside and out. Trim excess fat around cavity. Prick the skin lightly all over the fattier areas with a skewer or fork—don’t pierce the meat—this helps fat render during roasting. Season the cavity: Rub the inside of the cavity with Shaoxing wine and a light pinch of salt. Add a few slices of ginger and a halved scallion into the cavity if you like extra aroma (optional). Tighten and dry the skin: Rub 1 tbsp salt and 1 tsp Chinese five-spice evenly over the skin (sparing the cavity). For best results, hang the duck in the fridge uncovered for at least 4 hours or overnight to dry the skin. If you can’t hang it, place on a rack in the fridge uncovered with a fan directed at it for a few hours. Blanch the skin (traditional step to tighten skin): Bring 4 cups water to a boil. Carefully pour the boiling water evenly over the entire duck (or hold duck above pot and ladle). This tightens the skin and helps crisping. Pat dry thoroughly and let cool. Make the glaze: In a small bowl combine 3 tbsp maltose (or honey) dissolved in 2 tbsp warm water, 2 tbsp light soy sauce and 1 tsp sesame oil. Stir to a smooth glaze. Glue on the glaze: Brush the glaze evenly over the duck skin. If you have time, let sit 15–30 minutes and brush one more thin coat. The glaze helps brown and crisp the skin. Roasting — oven method (if using raw duck): Preheat oven to 230°C (450°F). Place the duck breast-side up on a rack set in a roasting pan (use a drip tray underneath). Roast at 230°C (450°F) for 15–20 minutes to jump-start browning and crisping. Lower heat and continue: Reduce oven temperature to 180°C (350°F) and roast for another 40–60 minutes, depending on duck size, until the skin is deep golden and an instant-read thermometer in the thickest part of the thigh reads at least 74°C (165°F). If the skin is browning too quickly, tent loosely with foil. Periodically spoon off excess fat from the pan if it accumulates. Crisp finish: For extra crispness, increase oven to 230°C (450°F) for the last 10 minutes or set to broil for 2–4 minutes—watch constantly to avoid burning. Rest the duck: Remove duck from oven and let rest 10–15 minutes before slicing. Resting lets juices redistribute and makes slicing easier. Shortcut (using pre-roasted Peking duck): If using a store-bought roast duck, separate skin and meat if available, or re-crisp whole bird: preheat oven to 220°C (425°F) and roast whole or skin-side-up on a rack for 8–12 minutes until skin crisps. Let rest 5–10 minutes before slicing. Debone & slice: Carve thin slices of skin and meat. Traditional presentation separates crispy skin and meat thinly sliced or shredded; for pancakes, slice thin strips roughly 2–3 mm thick. Keep juices for a light drizzle if desired. Make the pancakes (Chinese steamed/pan pancakes): 1) Dough: In a bowl put 2 cups flour. Pour 3/4 cup boiling water over the flour while stirring with chopstick or fork until shaggy. When cool enough, knead into a smooth dough for about 4–5 minutes. If dough is dry, add 1–2 tbsp cold water. Cover with plastic and rest 30 minutes. 2) Forming layered pancakes (gives pliable, slightly layered pancakes): Divide dough into 12–14 equal pieces. Roll each piece into a ball. On lightly floured surface, roll one ball into a thin circle about 12–14 cm (5–6 in). Brush a thin layer of sesame oil over surface, then roll the circle into a tight log. Coil the log into a spiral, flatten with palm, then roll out again into a thin 12–14 cm circle. Repeat for remaining dough. 3) Cook pancakes: Heat a dry nonstick skillet over medium-high heat. Cook each pancake 30–45 seconds per side until pale golden with a few brown spots (no oil required). Stack cooked pancakes and keep wrapped in a clean towel or in a covered container to stay soft and pliable. Prepare garnishes & sauce: Julienne cucumber and scallions. Warm hoisin sauce slightly (microwave 10–15 seconds) so it spreads easily. Optional quick dipping sauce: mix 2 tbsp hoisin with 1 tsp rice vinegar and a pinch of sugar. Assemble: Place a warm pancake on a plate. Spread 1 tsp hoisin (or to taste) in center. Add 2–3 slices of duck (skin and meat), a few cucumber sticks and scallion strips. Fold or roll and eat immediately. Serving suggestions: Serve plates of duck, pancakes and garnishes family-style so guests assemble. Offer small bowls of extra hoisin and a side of plum sauce if desired. Storage & reheating: Leftover pancakes keep wrapped in refrigerator 2–3 days (reheat gently in skillet or steam to soften). Store duck meat separate from skin if possible: reheat meat in covered oven at 160°C (325°F) until warm; re-crisp skin under broiler 1–3 minutes while watching carefully. Notes & tips: Use maltose if you want a more authentic lacquered crust, honey works well as substitute. Air-drying the skin is the most important step for crispness. If short on time, use a pre-roasted duck and focus on reheating/crisping skin and making fresh pancakes and garnishes.
400 g (14 oz) firm white fish (corvina, reineta, sea bass, or other sushi-grade) — skinless, boned, cut into 1/2-inch / 1 cm cubes 200 g (7 oz) cooked shrimp, peeled and halved (optional) 240 ml (1 cup) fresh lime juice (about 8–10 limes) 30 ml (2 tbsp) fresh orange juice (or citrus blend) 1 small red onion, very thinly sliced and rinsed (about 3/4 cup) 1 medium tomato, seeded and small-diced (about 1 cup) 1 small cucumber, peeled, seeded and small-diced (about 1/2 cup) 1–2 ají verde or jalapeño chilies, seeded and finely minced (adjust to heat preference) 1/2 cup fresh cilantro leaves, roughly chopped 1 tbsp extra-virgin olive oil 1 tsp kosher salt, plus more to taste 1/4 tsp freshly ground black pepper 1 tsp granulated sugar or honey (optional, to balance acidity) 1 ripe avocado, mashed with a squeeze of lime and pinch of salt (for base layer) 8–12 shooter glasses (about 2 oz / 60 ml each) or small tasting cups Garnishes: cancha or toasted corn nuts (or crushed tortilla chips), extra cilantro sprigs, thin lime wedges or microgreens
Safety & prep note: Use the freshest, sushi- or sashimi-grade fish available when serving ceviche. Acid “cures” fish but does not eliminate all pathogens; consume promptly. Cut the fish into uniform 1/2-inch (1 cm) cubes and place in a nonreactive bowl. If using shrimp, add it now. Pour the lime juice and orange juice over the seafood so pieces are well covered. Add 1/2 teaspoon salt and gently stir to combine. Cover and refrigerate to cure: for 1/2-inch cubes, cure 10–15 minutes until the fish is opaque and slightly firm. For larger pieces, increase time up to 30 minutes. Do not over-cure — the fish should remain tender. While the seafood cures, prepare the vegetables: rinse the thinly sliced red onion under cold water for 30–60 seconds to mellow its bite, then drain and pat dry. In a mixing bowl combine the diced tomato, diced cucumber, minced ají or jalapeño, chopped cilantro, olive oil, remaining 1/2 teaspoon salt, black pepper and the optional 1 teaspoon sugar or honey. Stir to mix. When the seafood has reached the desired texture, drain off about half of the curing juices (reserve a little to adjust texture if needed). Add the seafood and the rinsed onion to the vegetable mix. Gently toss to combine and taste — adjust salt, pepper or a touch more lime if needed. Chill briefly if desired, but assembly works best when ceviche is cool, not ice-cold. Prepare the shooter glasses: spoon about 1 teaspoon (or more to taste) of mashed avocado into the bottom of each glass to form a creamy base. Spoon the ceviche mixture into each shooter glass over the avocado, filling to just below the rim. Garnish each shooter with a sprinkle of cancha or crushed tortilla chip for crunch, a small cilantro sprig, and a thin lime wedge or microgreen. For color, you can also add a tiny curl of red bell pepper or a sliver of ají. Serve immediately. Ceviche shooters are best enjoyed within 30–60 minutes of assembly; keep refrigerated until serving and discard any leftovers after 24 hours. Optional variations: swap the white fish for scallops or mussels (pre-cooked), add a splash of pisco for a Peruvian touch, or substitute mango for some tomato for a sweet-heat contrast.
450 g (1 lb) whole edamame in pods, fresh or frozen 4 cups (1 L) water 1–2 tbsp kosher or sea salt (for boiling) Flaky sea salt or coarse salt, to taste (for finishing) Ice and cold water (for an ice bath, optional but recommended) Optional: 1 tsp toasted sesame oil Optional: 1 clove garlic, minced and lightly crushed; or 1/2 tsp chili flakes or shichimi togarashi for heat Optional: 1 tsp soy sauce (for a tossed-flavor variation) Optional: 1 tsp lemon or lime juice (brightens flavor)
If using frozen edamame, place them in a colander and rinse briefly under warm water to remove any ice glaze; they can be cooked from frozen. If fresh, rinse pods under cold water and trim any long stems if desired. Bring 4 cups (1 L) of water to a rolling boil in a medium pot. Add 1–2 tablespoons of kosher or sea salt to the water (the water should taste noticeably salty). Add the edamame pods to the boiling water. Stir once to prevent sticking and return to a boil. Cook until the pods are tender but still slightly firm: about 3 minutes for very fresh beans, 3–5 minutes if frozen. Test one pod — the beans inside should be bright green and easy to squeeze out but not mushy. Prepare an ice bath (bowl of cold water with ice) while the edamame cooks. When done, quickly drain the edamame and plunge into the ice bath for 1–2 minutes to stop cooking and preserve color and texture. (If you prefer to serve warm, you may skip the ice bath and simply drain.) Drain thoroughly and transfer to a serving bowl. While still slightly damp, toss or sprinkle with flaky sea salt or coarse salt to taste so the seasoning adheres to the pods. To eat: hold a pod, squeeze or bite the beans out of the pod with your teeth; discard the pods. Optional tossed-flavor variation: after draining, while still warm, toss edamame with 1 teaspoon toasted sesame oil, 1 teaspoon soy sauce (or a pinch more salt), minced garlic and/or chili flakes or shichimi togarashi to taste, and a squeeze of lemon or lime if desired. Serve immediately. Storage: Refrigerate cooled cooked edamame in an airtight container up to 3 days. Reheat briefly in a microwave or sauté with a little oil until warmed. Do not eat the pods; only consume the inner beans.
Serves: 2–3 Total time: 30–40 minutes (10–15 min prep, 15–20 min cook) Main: 500 g (1.1 lb) boneless chicken (2 large breasts butterflied and pounded thin, or 4 boneless skinless thighs) Salt and freshly ground black pepper Optional: 1/2 tsp garlic powder or onion powder 120 g (1 cup) all-purpose flour 2 large eggs, beaten 200 g (2 cups) panko breadcrumbs Vegetable oil (canola, sunflower or other neutral oil) for shallow frying — about 500 ml to 1 L for a 1–2 cm / 1"–1.5" oil depth To serve: Shredded cabbage, steamed rice, lemon wedges, Japanese mustard or mayonnaise Tonkatsu sauce (optional, makes ~4 tbsp): 3 tbsp ketchup 2 tbsp Worcestershire sauce 1 tsp soy sauce 1 tsp mirin (or 1 tsp sugar dissolved) 1 tsp sugar (adjust to taste) — or use 3–4 tbsp store-bought tonkatsu sauce
Prepare the chicken: If using breasts, butterfly each and place between plastic wrap. Pound gently with a meat mallet until even thickness about 1 cm (1/3"). Trim excess edges so pieces are uniform. Pat dry with paper towels. Season both sides of each chicken piece with salt, pepper and optional garlic/onion powder. Let rest a few minutes while setting up dredging station. Set up three shallow dishes: one with flour, one with the beaten eggs, one with panko breadcrumbs. Lightly season the flour with a pinch of salt and pepper. Dredge: Coat a chicken piece in flour, shaking off excess. Dip fully into beaten egg, then press into panko breadcrumbs so it’s completely covered. Press the panko firmly so it adheres well. Repeat for all pieces and place on a tray; rest 5–10 minutes to help the coating set. Heat oil: Pour oil into a wide skillet or shallow pot to a depth of about 1–1.5 cm (1/2"–3/4") for shallow frying, or more if preferred for deep frying. Heat to 170–175°C (340–350°F). If you don’t have a thermometer, test by dropping a few panko crumbs: they should sizzle and brown evenly within ~30–40 seconds. Fry in batches: Don’t overcrowd the pan. Carefully slide chicken into hot oil and fry 3–4 minutes per side (thinner pieces) or until golden brown and cooked through. Total fry time will depend on thickness — internal temperature should reach 75°C (165°F). Maintain oil temperature between batches; lower heat slightly if browning too fast. Drain: Transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels to drain for a minute. Resting on a rack keeps the crust crisp. Slice: Let the cutlets rest 1–2 minutes, then slice diagonally into strips for serving (typical presentation). Make tonkatsu sauce (if using): Whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or dissolved sugar) and sugar until smooth. Taste and adjust sweetness/saltiness. Alternatively use store-bought tonkatsu sauce. Serve: Plate sliced chicken katsu over or beside steamed rice, a mound of shredded cabbage, lemon wedge and a drizzle or small bowl of tonkatsu sauce. Add Japanese mustard or mayo on the side if desired. Tips: — For extra-crisp crust press panko into the egg-coated chicken and let the breaded pieces rest in the fridge for 10–15 minutes before frying. — Maintain oil temperature to avoid greasy cutlets; adjust heat between batches. — Use panko for the signature light, flaky crust — regular breadcrumbs will give a denser crust. — Leftovers: Reheat in a 180°C (350°F) oven for 8–10 minutes to keep crisp rather than microwaving.
4–5 lb (1.8–2.3 kg) beef marrow and knuckle bones (for broth) 1–2 lb (450–900 g) beef oxtail or additional bones (optional, for richer broth) 1–1.5 lb (450–700 g) beef brisket or chuck (to simmer and serve) 8 oz (225 g) thinly sliced raw eye of round, sirloin or brisket (for quick-cooking topping) 1 lb (450 g) dried flat rice noodles (bánh phở) — amount for 6–8 bowls 2 large yellow onions, halved (charred) 1 large knob ginger (about 3–4 in / 80–120 g), halved lengthwise (charred) 5–6 whole star anise 2 cinnamon sticks (3–4 in / 7–10 cm) 6 whole cloves 1 tablespoon coriander seeds 2 green cardamom pods (optional) 1 teaspoon whole fennel seeds (optional) 1–2 tablespoons rock sugar or granulated sugar (to taste) 1/4 cup (60 ml) fish sauce, plus extra to taste 2 tablespoons kosher salt (adjust to taste) 6–8 liters (6–8 qts) cold water (enough to cover bones and meat) 2 tablespoons neutral oil (for charring spices/onion/ginger if using stovetop) Garnishes: fresh Thai basil (1 bunch), cilantro (optional), lime wedges (6–8), bean sprouts (2–3 cups), thinly sliced jalapeño or Thai chilies, thinly sliced white onion or scallions, hoisin sauce and Sriracha (for serving)
Prepare and blanch the bones: place beef bones and any oxtail in a large stockpot and cover with cold water (about 6–8 liters). Bring to a rolling boil over high heat for 8–10 minutes to remove impurities. Turn off heat, drain bones and discard the cloudy water. Rinse bones under cold water and clean the pot to remove scum. Char the onion and ginger: while bones blanch, char onion halves and ginger over an open flame, under a broiler, or in a dry skillet until well blackened on the cut sides (about 8–12 minutes). Rinse briefly under hot water to remove loose soot if desired and then smash ginger lightly to expose flesh. Toast the spices: in a dry skillet over medium heat, toast star anise, cinnamon sticks, cloves, coriander seeds, cardamom and fennel seeds (if using) until fragrant, about 2–3 minutes. Be careful not to burn them. Place hot spices into a piece of cheesecloth or a spice sachet (or a loose tea infuser) for easy removal later. Return bones to pot and add water: put the blanched bones and any meat for simmering (brisket/chuck) back into the cleaned pot. Pour in fresh cold water to cover by 1–2 inches (about 6–8 liters). Bring to a gentle simmer over medium heat. Add charred aromatics and spices: add the charred onions and ginger and the spice sachet to the pot. Reduce heat to low so the broth barely simmers (small bubbles). Skim frequently: for the first 1–1.5 hours, skim any scum and fat that rises to the surface every 10–15 minutes to keep the broth clear. Maintain a very gentle simmer; avoid boiling which clouds the broth. Simmer for depth of flavor: simmer the broth gently for 3–6 hours (3 hours gives good flavor; 4–6 hours gives a deeper, more gelatinous broth). Add water if necessary to keep bones covered. During the last 30–45 minutes, add fish sauce, rock sugar and salt; adjust to taste near the end. Remove solids and strain: after simmering, remove bones, meat and large aromatics. Take out the spice sachet. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot to remove tiny particles. Taste and adjust seasoning with fish sauce, salt and a little sugar as needed. Finish the simmered brisket: if you simmered brisket/chuck in the broth, remove when tender (timing depends on size — often 1.5–2.5 hours). Let rest 10–15 minutes, then slice very thin across the grain. Reserve the slices for serving. Clarify and degrease (optional for clearer broth): refrigerate the strained broth in a covered container until the fat solidifies on top (several hours or overnight). Skim off the fat and reheat the broth gently before serving. Or use a fat separation ladle or a paper towel skim for a cleaner-looking bowl. Prepare noodles: for dried bánh phở, soak or cook according to package instructions — typically briefly soak in warm water until pliable and then blanch in boiling water 20–30 seconds until tender but not mushy. Drain and portion into bowls. For fresh noodles, briefly separate and blanch 5–10 seconds. Slice raw beef thinly: freeze the raw eye of round or sirloin for 20–30 minutes to make very thin slicing easier. Cut across the grain into paper-thin slices and keep refrigerated until assembly. Warm bowls and reheat broth: simultaneously, bring the strained broth to a rolling simmer. Heat bowls by rinsing with hot water or ladling some hot broth into them, then discard the water. Assemble each bowl: divide noodles among bowls. Add a few slices of the tender simmered brisket and arrange several slices of raw beef on top (the raw beef will cook when hot broth is poured). Add thinly sliced onion or scallions if desired. Ladle boiling broth over toppings: bring broth to a vigorous boil and pour it directly over the raw beef and noodles in each bowl — this will gently cook the thin raw slices. Add a few bean sprouts if you like them briefly cooked. Serve with garnishes: serve immediately with a platter of Thai basil, cilantro, lime wedges, bean sprouts, thinly sliced chilies, hoisin and Sriracha. Allow diners to season their bowls with additional fish sauce, lime juice or chilies to taste. Storage: cooled broth keeps in the refrigerator for 3–4 days or freezes well for several months. If refrigerated, skim off solidified fat and reheat to a rolling boil before serving. Tips and variations: for a clearer broth, avoid stirring once simmering begins and skim frequently. For beefy depth, use a mix of marrow, knuckle and oxtail. For a lighter bowl, use only a small amount of simmered brisket and more thinly sliced raw beef. Adjust fish sauce and sugar for balanced savory-sweet flavor. Add a splash of hot broth to raw beef in a separate small bowl to test seasoning.
- 10 duck wings - 1/4 cup soy sauce - 2 tablespoons oyster sauce - 1 tablespoon hoisin sauce - 1 tablespoon Shaoxing wine - 1 tablespoon sugar - 3 slices fresh ginger - 3 cloves garlic, minced - 1 star anise - 2 green onions, chopped - 2 tablespoons vegetable oil - 1 cup water
1. **Prepare the Marinade:** In a large bowl, combine the soy sauce, oyster sauce, hoisin sauce, Shaoxing wine, sugar, ginger, garlic, and star anise. Mix well to form a marinade. 2. **Marinate the Duck Wings:** Add the duck wings to the marinade, ensuring they are evenly coated. Cover the bowl and let them marinate for at least 2 hours or overnight in the refrigerator. 3. **Cook the Wings:** In a large pan, heat the vegetable oil over medium heat. Remove the wings from the marinade and add them to the pan, reserving the marinade. Brown the wings on all sides until golden. 4. **Simmer in Marinade:** Add the reserved marinade and 1 cup of water to the pan. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 30 minutes or until the wings are tender, stirring occasionally. 5. **Garnish and Serve:** Once cooked, transfer the wings to a serving platter. Garnish with chopped green onions and serve hot. Enjoy your flavorful Cantonese-style duck wings! ---
- 10 duck wings - 2 tablespoons Szechuan peppercorns - 3 tablespoons soy sauce - 2 tablespoons chili paste - 1 tablespoon rice wine vinegar - 1 tablespoon honey - 3 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 2 tablespoons sesame oil - 1 tablespoon cornstarch - 2 tablespoons water - Chopped cilantro for garnish
1. **Make the Marinade:** In a bowl, whisk together the soy sauce, chili paste, rice wine vinegar, honey, garlic, and ginger. 2. **Marinate the Wings:** Add the duck wings to the marinade, ensuring they are fully coated. Cover and let them marinate for at least 1 hour in the refrigerator. 3. **Cook the Wings:** Heat sesame oil in a large skillet over medium-high heat. Toast the Szechuan peppercorns for about 1 minute until fragrant. Add the marinated wings to the skillet. 4. **Thicken the Sauce:** Mix the cornstarch with 2 tablespoons of water to create a slurry. Add it to the skillet, stirring to thicken the sauce. Cook the wings for about 20-25 minutes, until they are cooked through and coated in a sticky, spicy glaze. 5. **Garnish and Serve:** Transfer the wings to a serving platter and garnish with chopped cilantro. Serve hot and enjoy the sensational heat of Szechuan cuisine!
- 1 pound spicy lamb sausage, sliced - 1 cup lentils, rinsed - 1 medium onion, chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, chopped - 1 can (14.5 oz) diced tomatoes - 4 cups chicken or vegetable broth - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish)
1. Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned. Remove and set aside. 2. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft, about 5 minutes. 3. Stir in the cumin and smoked paprika, then add the lentils, diced tomatoes, and broth. Bring to a boil. 4. Reduce the heat, cover, and let simmer for about 30 minutes, or until the lentils are tender. Add the cooked sausage back into the stew, season with salt and pepper, and simmer for an additional 5 minutes. 5. Serve hot, garnished with freshly chopped parsley. ---
- 1 pound spicy lamb sausage, sliced - 2 cups Arborio rice or paella rice - 1 bell pepper, chopped - 1 onion, chopped - 2 cloves garlic, minced - 1 cup peas - 4 cups chicken or seafood broth - 1 teaspoon saffron threads - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - Lemon wedges (for serving)
1. Heat the olive oil in a large paella pan or skillet over medium heat. Add the sliced sausage and cook until browned. Remove and set aside. 2. In the same pan, sauté the onion, garlic, and bell pepper for about 3 minutes until the onion is translucent. 3. Stir in the rice, smoked paprika, and saffron threads, ensuring the rice is well coated. 4. Pour in the broth and bring to a simmer. Reduce the heat to low and let it cook uncovered for 15 minutes. 5. Add the peas and cooked sausage, pressing them into the rice without stirring. Continue cooking until the rice is cooked and the liquid has been absorbed, about 10 minutes. 6. Remove from heat and let it rest for a few minutes. Serve with lemon wedges for squeezing over the paella.
- 2 bison steaks, about 8 ounces each - Salt and freshly ground black pepper - 2 tablespoons olive oil - 1 cup fresh parsley leaves, chopped - 4 cloves garlic, minced - 1/3 cup red wine vinegar - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes - 1/2 cup extra virgin olive oil
1. **Prepare the Chimichurri Sauce** In a food processor or blender, combine the parsley, garlic, red wine vinegar, oregano, and red pepper flakes. Pulse until finely chopped. While the machine is running, slowly add the 1/2 cup of extra virgin olive oil until the mixture is well blended. Season with salt and pepper to taste. Set aside. 2. **Grill the Bison Steaks** Preheat your grill to medium-high heat. Rub the bison steaks with 2 tablespoons of olive oil and season generously with salt and black pepper on both sides. Place the steaks on the grill, cooking for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Remove the steaks from the grill and let them rest for 5 minutes. Serve the steaks topped with the chimichurri sauce. ---
- 2 bison steaks, about 8 ounces each - Salt and freshly ground black pepper - 2 tablespoons olive oil - 2 shallots, finely chopped - 1 cup red wine - 2 sprigs fresh thyme - 2 tablespoons butter - 1 teaspoon balsamic vinegar
1. **Prepare the Red Wine Reduction** In a medium saucepan over medium heat, add 1 tablespoon of olive oil and the chopped shallots. Sauté the shallots until they become translucent. Add the red wine and thyme sprigs. Bring the mixture to a simmer and let it reduce to about half its original volume. Remove the thyme sprigs, add the balsamic vinegar, and then stir in the butter until the sauce is glossy. Season with salt and pepper to taste. 2. **Cook the Bison Steaks** Heat the remaining olive oil in a large skillet over medium-high heat. Season the bison steaks generously with salt and black pepper on both sides. Add the steaks to the skillet and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Allow the steaks to rest for 5 minutes, then serve with the red wine reduction drizzled on top.
- 1 Whole Pheasant - 2 tablespoons olive oil - Salt and pepper to taste - 2 sprigs fresh rosemary - 2 sprigs fresh thyme - 2 cloves garlic, crushed - 1 lemon, halved - 1 cup chicken stock
1. Preheat the oven to 375°F (190°C). Pat the pheasant dry with paper towels and season the inside and outside with salt and pepper. 2. Stuff the cavity of the pheasant with rosemary, thyme, garlic, and one half of the lemon. Tie the legs together with kitchen twine. 3. Rub the outside of the pheasant with olive oil and squeeze the juice from the remaining lemon half over it. 4. Place the pheasant on a roasting rack in a baking dish and pour the chicken stock into the bottom of the dish. 5. Roast for 45 minutes to 1 hour, basting occasionally with the juices from the pan, until the pheasant is golden brown and the internal temperature reaches 165°F (74°C). 6. Let the pheasant rest for 10 minutes before carving and serving. ---
- 1 Whole Pheasant, cut into pieces - Salt and pepper to taste - 2 tablespoons butter - 2 onions, sliced - 3 carrots, sliced - 2 stalks celery, chopped - 2 cloves garlic, minced - 1 cup mushrooms, sliced - 1 cup red wine - 1 cup chicken stock - 1 sprig fresh thyme - 1 bay leaf
1. Season the pheasant pieces with salt and pepper. Melt the butter in a large sauté pan over medium-high heat. Brown the pheasant pieces on all sides and remove them from the pan. 2. In the same pan, add onions, carrots, celery, garlic, and mushrooms. Cook until the vegetables are soft, about 5 minutes. 3. Add red wine, chicken stock, thyme, and bay leaf to the pan. Return the pheasant pieces to the pan and bring the mixture to a simmer. 4. Preheat the oven to 350°F (175°C). Transfer the contents of the pan to a casserole dish, cover with a lid or foil, and bake for 1 1/2 to 2 hours, or until the pheasant is tender. 5. Remove the bay leaf and thyme sprig before serving. Serve hot with a side of mashed potatoes or crusty bread. ---
- 1 Whole Pheasant, cooked and shredded - 1 cup carrots, diced - 1 cup peas - 1 cup potatoes, diced - 1 onion, chopped - 3 tablespoons butter - 3 tablespoons flour - 2 cups chicken or pheasant stock - Salt and pepper to taste - 1 teaspoon fresh thyme, chopped - 1 sheet puff pastry, thawed - 1 egg, beaten
1. Preheat the oven to 400°F (200°C). In a large saucepan, melt butter over medium heat and sauté the onions until soft. 2. Stir in the flour and cook for 1 minute, forming a roux. Gradually add the chicken stock, whisking continuously until thickened. 3. Add the carrots, peas, potatoes, shredded pheasant, salt, pepper, and thyme to the saucepan. Simmer for 10-15 minutes until the vegetables are just tender. 4. Pour the mixture into a pie dish. Cover with puff pastry, trimming any excess, and crimp the edges with a fork. Brush the pastry with beaten egg. 5. Cut a few slits in the top of the pastry to allow steam to escape. Bake for 25-30 minutes, or until the pastry is golden brown. 6. Let cool slightly before serving to allow the filling to set. Enjoy warm.
- 1 Leg of Lamb (4-5 lbs) - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 tablespoon paprika - 1 teaspoon ground cinnamon - 1 teaspoon ground allspice - Salt to taste - Freshly ground black pepper to taste - Juice of 1 lemon - Zest of 1 lemon - 1/4 cup fresh parsley, chopped
1. **Prepare the Marinade**: In a small bowl, combine the minced garlic, olive oil, cumin, coriander, paprika, cinnamon, allspice, lemon juice, and lemon zest. Mix well until you have a smooth marinade. 2. **Marinate the Lamb**: Pat the leg of lamb dry with paper towels. Rub the marinade all over the lamb, ensuring it is entirely covered. Season generously with salt and pepper. Cover and refrigerate for at least 4 hours, preferably overnight. 3. **Preheat the Oven**: Preheat your oven to 375°F (190°C). 4. **Roast the Lamb**: Place the marinated leg of lamb on a roasting rack in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (145°F for medium-rare, 160°F for medium). 5. **Rest and Serve**: Remove the lamb from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute. Garnish with chopped parsley and serve with your choice of side dishes. Enjoy this traditional Egyptian delight!
- 1 (3-4 lb) eye of round roast - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - 1 tablespoon salt - 1 tablespoon black pepper
1. **Preheat the Oven:** Preheat your oven to 450°F (232°C). 2. **Prepare the Herb Mixture:** In a small bowl, combine the minced garlic, rosemary, thyme, parsley, salt, and black pepper. 3. **Season the Roast:** Rub the olive oil all over the eye of round roast, then generously coat it with the herb mixture. 4. **Roasting:** Place the seasoned roast on a rack in a roasting pan. Roast uncovered in the preheated oven for 20 minutes. 5. **Lower the Temperature:** Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare, about 1 1/4 to 1 1/2 hours. 6. **Rest the Roast:** Remove the roast from the oven, tent with foil and let it rest for about 15-20 minutes. This helps to settle the juices. 7. **Slice and Serve:** Carve the roast into thin slices against the grain and serve with your choice of sides. ---
- 1 (3-4 lb) eye of round roast - 2 tablespoons vegetable oil - Salt and pepper, to taste - 1 onion, roughly chopped - 2 carrots, roughly chopped - 2 stalks celery, roughly chopped - 4 cups beef broth - 2 tablespoons all-purpose flour - 2 tablespoons unsalted butter
1. **Season the Roast:** Preheat your oven to 450°F (232°C). Season the eye of round roast generously with salt and pepper. 2. **Sear the Roast:** Heat vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. 3. **Prepare Vegetables:** Place the chopped onion, carrots, and celery in the bottom of a roasting pan. Set the seared roast on top of the vegetables. 4. **Roast the Meat:** Place the roasting pan in the oven and roast for 20 minutes. Reduce temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare, about 1 1/4 to 1 1/2 hours. 5. **Make the Gravy:** Once the roast is done, remove it and the vegetables from the pan. Skim excess fat from the pan drippings, reserving about 2 tablespoons. Add butter and flour to the drippings and cook over medium heat, stirring, until browned. Gradually whisk in the beef broth, scraping the bottom of the pan. Cook until the gravy thickens. 6. **Serve:** Slice the roast thinly and serve with the warm gravy. Optionally, serve the roasted vegetables on the side.
- 2 large ripe tomatoes - 8 ounces fresh mozzarella cheese - 1 bunch fresh basil leaves - 2 tablespoons extra virgin olive oil - 1 tablespoon balsamic vinegar - Salt and freshly ground black pepper, to taste
1. Slice the tomatoes and mozzarella into 1/4-inch thick rounds. 2. On a platter, alternate layers of tomato, mozzarella, and basil leaves until all ingredients are used. 3. Drizzle the olive oil and balsamic vinegar evenly over the salad. 4. Season with salt and freshly ground black pepper to taste. 5. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavor.