All Recipes
65 recipes to explore
Sisig Pork
Sisig Pork is the ultimate Filipino bar food that transforms pork through triple-cooking—boiling, grilling, and frying—to create crispy, tender, and creamy textures all in one dish. This intermediate recipe takes about 2 hours and serves 4-6 people on a sizzling hot plate with a runny egg on top.
Gochujang and Bone Marrow Spaghetti Bolognese
This is a bold twist on classic Italian Bolognese that brings together roasted bone marrow and Korean chili paste for incredible depth. By using a traditional mix of ground beef and pork, the sauce achieves a perfect balance of sweetness and savory richness. The sauce simmers low and slow for 3 hours, creating a silky, umami-packed coating for spaghetti.
Traditional Flemish Américain Préparé
This is Belgium's beloved spreadable steak tartare—fresh raw beef mixed with creamy mayo, spicy sriracha, and aromatic shallots. Ready in just 10 minutes, it serves 2 as a quick lunch or appetizer. The secret is ultra-fresh beef from your butcher and gentle folding to keep the texture silky.
Grandmother's Leek and Bacon Quiche Lorraine with Puff Pastry
This rustic French quiche combines store-bought puff pastry with smoky bacon, sweet leeks, and a silky custard. The secret is skipping the blind bake and using a clever cheese barrier to keep the bottom crispy. Ready in 50 minutes, it serves 6 and brings that warm grandmother's kitchen feeling to your table.
Grandmother's Hand-Whisked Shallot and Parsley Mayonnaise
This is a thick, luxurious mayonnaise made completely by hand, the way French grandmothers have done it for generations. By whisking slowly and adding oil drop by drop, you create a creamy sauce with fresh shallots and parsley that's perfect for seafood, roasted potatoes, or steak. Takes about 20 minutes and makes 1 cup.
Oysters Gratinated with Champagne Sabayon
This elegant French appetizer tops fresh oysters with a light, airy champagne sauce and broils them until golden. The sabayon technique creates a fluffy, cloud-like topping that balances the briny oysters perfectly. Takes about 40 minutes and serves 4 people as a special-occasion starter.
Traditional Flemish Tomato soup with small meatballs
This Belgian grandmother's tomato soup with meatballs uses a special cold-start poaching method that keeps the veal-pork balletjes incredibly tender. The vibrant tomato-vegetable base gets its authentic home-cooked flavor from chicken bouillon cubes. Total time is about 1 hour, serving 4 people with plenty of tender meatballs in every bowl.
Grandma's Belgian-Style Macaroni au Jambon et Fromage
This is Belgium's answer to mac and cheese—creamy stovetop macaroni folded with silky Mornay sauce, nutmeg, and perfectly cut ham squares. No baking needed, just gentle stirring for that velvety comfort food texture grandmas are famous for. Ready in 25 minutes and serves 4-6 people.
Classic Pithiviers
This Classic Pithiviers is an elegant French almond pie with buttery, flaky puff pastry wrapped around a light, rum-kissed frangipane filling. The secret is folding whipped cream into the almond mixture for an airy texture that melts in your mouth. Takes about 70 minutes total and serves 4 people—perfect for a special occasion dessert.
Soft Centred Dark Chocolate Cake with Vanilla Ice Cream and Salted Caramel
This classic French bistro dessert features a warm chocolate cake with a molten center, paired with homemade vanilla ice cream and silky salted caramel. You'll master three professional techniques—crème anglaise, sugar caramelization, and the perfect molten center—in about 90 minutes. Serves 4 and makes an impressive dinner party finale.
Gochujang-Braised Pork Cheeks 'Grand Veneur' with Ginger-Scallion Gremolata
This is a special-occasion dish that turns pork cheeks melt-in-your-mouth tender through slow braising. The secret is combining French wine-braising with Korean chili paste for deep, complex flavor, then finishing with a bright ginger topping. Plan for 3.5 hours total, with most of that being hands-off oven time. Serves 4-5 people.
Yuzu-Infused Scallop Carpaccio with Ginger-Soy Beurre Blanc
This elegant starter combines thinly sliced raw scallops with a warm French butter sauce infused with Japanese yuzu and ginger. The key technique is mounting cold butter into a wine reduction to create a silky sauce that contrasts beautifully with the chilled scallops. Takes 35 minutes total and serves 4-6 as a sophisticated dinner party opener.
