All Recipes
70 recipes to explore
Gochujang Hummus with Pickled Zucchini and Wild Garlic Oil
This bold, beautiful dip looks like hummus but tastes like a whole new world. The secret is swapping tahini for rich Chinese sesame paste and waking up gochujang in hot sesame oil before blending. Add quick-pickled zucchini and vivid wild garlic oil on top, and you have something truly special. Ready in about 2 hours and serves 4.
Whole Burrata alla Puttanesca
This stunning Italian appetizer places a whole, creamy burrata at the center of a warm, briny puttanesca relish made with cherry tomatoes, anchovy, olives, capers, and grilled artichoke hearts. The secret is temperature: a warm sauce beside cool cheese creates magic. Ready in 20 minutes and serves 4.
Big Green Egg Chicken Thighs with Harissa Veloute and Roasted Summer Vegetables
This is a smoky, one-pan roast where juicy chicken thighs cook over live fire, then their golden drippings become the base for roasting sweet summer vegetables. A classic French veloute sauce—sharpened with harissa and bright preserved lemon—ties it all together. Ready in about 1 hour 45 minutes and serves 4.
Julienned Kimchi and Glass Noodle Salad with Ginger-Syrup Vinaigrette
This Korean-fusion salad combines chewy glass noodles with tangy kimchi and sweet ginger in a refreshing cold dish. The key technique is cutting everything into thin matchsticks so each bite has perfect balance. Ready in 30 minutes, it serves 4 as a light starter or side dish that wakes up your taste buds.
Golden Shabu-Jeongol with Ginger-Garlic Shaved Ribeye
This is a luxurious Japanese-Korean fusion hot pot that combines crystal-clear vegetable broth with paper-thin ribeye and a lighter ginger-garlic marinade. The beef is marinated only 20 minutes before serving for maximum beef flavor, while the French clarification technique creates a stunning golden bouillon with reduced shiitake and slightly reduced kombu for a more delicate base.
Soy-Butter Glazed Beef Tenderloin with Korean-Style Oyster Mushroom and Mint Salad
This fusion appetizer combines ultra thin slices of seared beef tenderloin with a fresh mushroom salad dressed in lime, olive oil, sesame oil, mint, and fried garlic in just 40 minutes. The finishing sauce is built with saké, reduced marinade, chicken broth, and cold butter for a glossy, refined finish.
Artisan Sourdough Aperitif Trio with Preserved Lemon Labneh, Thai Basil Pepper Dip, and Bistro Tuna Rillettes
This elegant three-spread appetizer set combines preserved lemon labneh, a Thai-style roasted pepper dip, and a lighter tuna rillette with herbed cream cheese. It keeps the same aperitif format while using a 20% smaller batch for the red pepper dip.
Sichuan Sesame Gambas with Shaved Fennel-Zucchini 'Noodles' and Pork Crackling
This is a light, grain-free take on Sichuan Dan Dan noodles using prawns and crunchy pork crackling. Paper-thin fennel and zucchini ribbons replace the noodles, dressed in a nutty sesame sauce with chili oil.
Almond Pain de Gênes Pear Sundial Tart
This elegant French dessert replaces traditional pastry crust with a moist almond cake base, topped with pear quarters arranged in a striking sundial pattern and garnished with slivered almonds. The key technique is beating the almond paste and eggs for 5-8 minutes to create the only leavening for this dense, flavorful base.
Miso-Glazed Oysters Gratinées with Champagne-Oyster Béchamel
These elegant oysters combine French gratinée technique with Japanese miso for a golden, caramelized topping. The secret is a champagne-enriched sauce that firms up for easy transport, then browns beautifully under the broiler in just 5-7 minutes, finished with a bright pop of lime zest.
Ginger-Lemongrass Mussels with Sinigang Aromatics and Sour Cream
This dish combines French steaming techniques with Filipino flavors to create restaurant-quality mussels in about 30 minutes. Fresh mussels cook in white wine with ginger, lemongrass, and tangy sour cream, then get finished with butter and decorative watermelon radish rounds for a silky, stunning presentation.
Savory Mushroom Clafoutis Gratin with Taleggio and Garlic Oyster Ragout
This elegant French-inspired dish transforms the classic sweet clafoutis into a savory showstopper. A tender custard base cradles golden mushrooms, topped with creamy Taleggio and crispy garlic oyster mushrooms. Perfect for a special dinner, it takes about an hour and serves 4 people in a beautiful 20cm tart ring.
