All Recipes
70 recipes to explore
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.
Mediterranean Roasted Fennel with Goat Cheese and Toasted Pine Nuts
This elegant side dish transforms fennel bulbs into a sweet, tender Mediterranean delight in just 40 minutes. Using the French dry-braising technique, you sear the fennel until golden, then roast it until buttery soft. Top with creamy goat cheese, crunchy pine nuts, and bright lemon zest for a dish that serves 4-6 people perfectly alongside roasted meats or grilled fish.
Golden Saffron and Ginger Aromatic Fried Rice
This Golden Saffron and Ginger Fried Rice now layers clarified butter with chili oil, splits the saffron with Espelette pepper, and adds a small splash of soy sauce during the fry for extra savory depth. The result is still elegant and fragrant, but with a slightly spicier, more rounded flavor profile that pairs beautifully with roasted chicken, fish, or vegetables.
Rustic Pommes de Terre Grenailles with Confit Garlic and Thyme
These French-style roasted baby potatoes get crispy golden bottoms and creamy insides using the 'cold pan to hot oven' method. Whole garlic cloves turn sweet and spreadable while fresh thyme perfumes everything. Takes 35 minutes total and serves 4 as a stunning side dish that looks fancy but uses simple ingredients.
Pan-Seared Catfish Meunière with Lemon-Glazed Brown Butter
This French bistro classic transforms affordable wolffish into restaurant-quality dining using a simple flour coating and nutty brown butter sauce. The key is getting a golden crust on the fish, then making a quick lemon-butter glaze that's both rich and bright. Ready in 25 minutes, serves 4.
Spicy Vegetable Gyoza and Shaved Fennel Salad with Blistered Tomatoes and Radish
This vibrant fusion salad combines crispy pan-fried vegetable dumplings with ice-cold shaved fennel and peppery radish, all tossed in a spicy chili-soy dressing. The key technique is shocking the fennel in ice water to create incredible crunch while the warm gyoza stay crispy. Ready in 30 minutes, serves 4 as a light lunch or impressive dinner party side.
Classical Whole-Poached Chicken Long Rice
This Hawaiian comfort dish uses a whole chicken poached gently with ginger, garlic, and onion to create a rich, gelatin-filled broth that soaks into slippery bean thread noodles. The French technique of gentle poaching keeps the chicken tender and the broth crystal-clear. Takes about 90 minutes and serves 6 people generously.
Gochujang and Spiced Vinegar Belgian Beef Carbonnade
This is a Belgian beef stew reimagined with Korean and Filipino flavors. Tender beef chunks braise slowly in dark beer with gochujang (Korean chili paste) and spiced vinegar, creating a rich, glossy sauce with deep umami. The whole dish takes about 3.5 hours and serves 6 people generously.
Charred Tomato and Garlic Meatballs with Parmesan-Emulsified Sauce
These tender meatballs combine beef and pork with crispy onions and smoked paprika, then simmer in a smoky tomato sauce with a unique Parmesan crumble texture. The secret is our signature sauce — a smoky, deeply savory emulsion we've been perfecting behind the scenes. It's coming soon, but in the meantime we've included a great alternative below. Ready in 55 minutes, serves 4.
