All Recipes
65 recipes to explore
Miso-Cream Marinated Herring with Crisp Apple and Toasted Pine Nuts
This elegant starter combines marinated herring with a broken miso-sour cream dressing, crisp apple matchsticks, and toasted pine nuts. The French-Korean fusion takes just 20 minutes to assemble and serves 4 as a sophisticated appetizer. The key is keeping the dressing intentionally un-emulsified so you get distinct flecks of cream throughout.
Sake-Steamed Sea Bream with Ginger-Scallion Sizzle and Gochugaru Infusion
This is a light, elegant steamed fish dish that combines Japanese sake-steaming with Korean aromatics. Fresh sea bream gets gently cooked in sake vapors, then topped with crispy scallions, ginger, and cilantro that get flash-cooked with sizzling hot oil. The whole dish takes just 25 minutes and serves 4 people with restaurant-quality results.
Quick Seared Oyster Mushrooms with Korean Sauce Vierge
This elegant starter combines crispy seared oyster mushrooms with a bright Korean-French sauce. The key technique is hot-pan searing for golden edges, then marinating in a tangy mix of rice vinegar, garlic, ginger, and gochugaru. Ready in 30 minutes, serves 4 as a light, sophisticated appetizer that bridges two culinary traditions.
Matcha Parisian Flan
This Matcha Parisian Flan combines buttery French puff pastry with a silky green tea custard. The key is freezing the pastry shell before filling and letting the custard rest to form a skin—that's what creates those beautiful caramelized spots on top. Takes about 6 hours total (mostly hands-off chilling time) and serves 6-8 people.
Candied Ginger and Fleur d'Oranger Cake
This French-style lemon loaf cake combines tender crumb with spicy candied ginger and orange blossom water. The secret is a hot syrup that soaks deep into the warm cake, creating incredible moisture that lasts for days. Takes about 90 minutes total and serves 6-8 people perfectly.
Asian-Inspired Pork and Veal Pâté de Campagne with Chili Crisp
This is a French-style country terrine with an Asian twist—ground pork, veal, and liver bound with rice flour instead of eggs, wrapped in bacon, and topped with chili crisp. It takes about 2.5 hours total (30 minutes hands-on, 90 minutes baking, plus overnight chilling). Makes 8-10 servings. The rice flour creates that bouncy texture you find in Asian sausages, while the slow water bath keeps everything silky and moist.
The Ultimate Umami Forestière Quiche
This vegetarian quiche features a lightened custard made of equal parts milk and cream, enriched with extra egg yolks. It swaps traditional mushrooms for sautéed Parisian slices and adds flash-toasted cherry tomatoes and Emmental cheese for a sophisticated, umami-packed flavor profile.
Wok-Seared Black Tiger Gambas with Homemade XO Sauce
This is a sophisticated Cantonese dish where sweet black tiger gambas meet a rich, savory homemade XO sauce. You'll butterfly the prawns for maximum sauce contact, sear them for a golden crust, then briefly braise them in the sauce until they're tender and glossy. It's a more accessible but equally luxurious alternative to lobster.
Szechuan Cumin Lamb with Peppers and Onions
This is a bold, aromatic stir-fry from Western China where thinly sliced lamb and a colorful mix of peppers and onions get coated in toasted cumin and numbing Szechuan peppercorns. The secret is a quick marinade that keeps the meat tender, then searing it fast over high heat to get those crispy, spice-crusted edges. Ready in 45 minutes, serves 4.
No-Bake Lemon Custard Tart with Apricot Glaze and Lime Zest
This is a silky French lemon tart with a crisp shortbread crust and a gelatin-set custard filling—no oven needed for the filling. The secret is cooking the lemon curd gently on the stovetop to 180°F / 82°C, then letting gelatin work its magic in the fridge. Takes about 5 hours total (mostly hands-off chilling time) and serves 8.
Tarte Bourdaloue (Pear and Almond Cream Tart)
This elegant French pear tart combines a buttery, crumbly pastry shell with rich almond cream and tender vanilla-poached pears. The key technique is 'sablage'—rubbing cold butter into flour to create that signature short, cookie-like crust. Plan for 2 hours total, with about 45 minutes of hands-on work. Makes one 9-inch tart serving 8-10 people.
Citrus-Honey Glazed Daikon with Beurre-Monté Sauce
This elegant side dish transforms daikon radish into restaurant-quality fare using a two-step process: vacuum-marinating in citrus-honey, then finishing with a silky French butter sauce. The radish becomes tender and translucent, coated in a glossy glaze that tastes even better the next day. Takes about an hour of active work, serves 4-6, and makes ahead beautifully for dinner parties.
