Everyday Kitchen

• 2 large eggs (50 g each w/o shell)
• 1½ Tbsp whole milk ((see end Notes))
• ¼ tsp pure vanilla extract
• ¼ cup cake flour
• ½ tsp baking powder ((see end Notes))
• 2 Tbsp sugar
• 1 Tbsp neutral oil ((for the pan))
• 2 Tbsp water ((for steaming))
• ½ cup heavy (whipping) cream
• 1½ Tbsp sugar ((or more, to taste))
• 1 Tbsp confectioners’ sugar
• fresh berries ((strawberries, blueberries, etc.))
• maple syrup

• 4 oz thick wheat noodles (taiwanese sliced noodles, udon, or ramen noodles)
• 3 tbsp neutral oil
• 3 cloves garlic (minced)
• 1 tbsp sichuan chili flakes (or korean or regular chili flakes to taste)
• 1 green onion (chopped, divided)
• 1/2 tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1/2 tsp chinese black vinegar (or rice vinegar, to taste)
• 1/4 tsp each sugar, salt (or chicken bouillon powder (see notes below))
• cilantro, green onion, and/or toasted sesame seeds (for garnish, optional)

• 1 package silken tofu (or soft tofu)
• 2 tbsp soy sauce
• 1 tsp sugar (or honey)
• 1 tsp sesame oil
• 1/2 tsp toasted sesame seeds
• 1/2 tsp Gochugaru (Korean chili flakes) (or red pepper flakes, optional)
• 2 cloves garlic (minced)
• 1 green onion (chopped)
• 1/2 chili pepper (chopped, optional)

Korean-Style Summer Tofu

A quick, no-cook vegetarian dish inspired by Korean restaurant side dishes.
Ingredients (serves 2)
Soft silken tofu — 500g
Gochujang — 8ml
Soy sauce — 30ml
Mirin — 75ml
Black vinegar (or balsamic) — 30ml
Sesame oil — 30ml
Green onion, thinly sliced — 25g
Fresh coriander, roughly chopped — 5g
Red chili — 1, sliced into rings
Black pepper — a pinch
Sesame seeds, toasted — 10g

Method

Combine the gochujang, soy sauce, mirin, black vinegar, and sesame oil in a bowl. Stir until the gochujang is completely dissolved, then add the black pepper.

Slice the chili into thin rings (if using bird's eye, halve the amount). Thinly slice the green onions — split them lengthwise first if they're thick. Roughly chop the coriander. Add everything into the sauce and stir to combine.

Cut along the edges of the tofu container, place a plate on top, and invert to unmould the block onto the plate.

Spoon the sauce and toppings over and around the tofu, letting it slide down the sides. Finish with toasted sesame seeds — crushed in a grinder if you have one, whole if not. Serve immediately.

Notes: The sauce can be made up to a week ahead and jarred without the raw toppings. Balsamic works as a substitute for black vinegar, and chives can stand in for green onions.

• 4 cups water
• 1 piece kombu (dried kelp) ((⅓ oz, 10 g per piece; 4 x 4 inches or 10 x 10 cm))
• 1 cup katsuobushi (dried bonito flakes) ((packed; I used a loosely packed 3 cups in the video for stronger flavor))
• 7 oz soft/silken tofu (kinugoshi dofu)
• 4 Tbsp miso ((use 1 Tbsp, 18 g for every 1 cup, 240 ml of dashi))
• 1 Tbsp dried wakame seaweed
• 1 green onion/scallion

• 3 tbsp ghee (, substitute unsalted butter or coconut oil (for vegan))
• 2 cinnamon sticks ((sub 1/2 tsp powder, add with other spices))
• 1 onion (, finely chopped)
• 1 1/2 tbsp grated ginger
• 1 1/2 tbsp grated garlic
• 2 bay leaves (, preferably fresh else dried)
• 1/2 cup dried red split lentils ((Note 1))
• 1 cup water
• 1 litre vegetable stock (, low sodium)
• 1/2 tsp cooking / kosher salt
• 3 x 400g/14oz cans chickpeas (, drained (Note 2))
• 1/4 tsp baking soda / bi-carbonate soda ((makes chickpeas creamy, optional))
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 1/2 tsp turmeric powder
• 3/4 tsp cardamom powder
• 1/4 tsp ground cloves
• Basmati rice (and/or Afghan bread (Note 4), or other flatbread)
• Yogurt ((I like to slightly thin with water so it can be drizzled))
• Fresh coriander / cilantro leaves (, roughly chopped)

• 400g / 14 oz can chickpeas, drained but still wet (Note 1)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 1/2 tsp All Spice
• 1 tsp ground cardamon
• 1/4 tsp salt
• 2 cucumbers (, diced)
• 2 tomatoes ((or 3 medium tomatoes), diced)
• 1 red onion (small) (, diced)
• 1/4 cup coriander leaves (, roughly chopped)
• 1/4 cup parsley (, roughly chopped)
• 1 1/2 tbsp sherry vinegar ((Note 2))
• Zest of half a lemon
• 2 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp caster sugar
• 1 garlic clove, smashed ((Note 3))
• Salt and pepper

• 16 oz stale Challah bread (use day-old, slightly stale bread for best results (about 10 cups cubed bread))
• ½ cup light brown sugar (firmly packed)
• ¼ cup granulated sugar
• 4 Tablespoons unsalted butter (melted)
• 1 Tablespoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon table salt
• 5 large eggs
• 1 ½ cups whole milk
• 1 cup heavy cream
• 2 Tablespoons salted or unsalted butter (cold, cut into pea sized pieces)
• 2 Tablespoons turbinado sugar (for topping (optional))
• 4 tablespoons unsalted butter
• ¼ cup light brown sugar (firmly packed)
• ¼ cup granulated sugar
• ¼ cup heavy cream
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract

• 2¼ cups uncooked Japanese short-grain white rice
• 2½ cups water ((600 ml))
• Diamond Crystal kosher salt
• 3 sheets nori seaweed
• 1–2 fillet salmon
• Diamond Crystal kosher salt
• 1 packet katsuobushi (dried bonito flakes) ((one packet is typically 3 g or 5 g))
• 1 Tbsp soy sauce
• 1 (5-ounce) can albacore tuna (preferably packed in olive oil)
• 2 Tbsp Japanese Kewpie mayonnaise
• ½ Tbsp soy sauce
• 2 umeboshi (Japanese pickled plum)
• 2 sacs spicy salted pollock roe or cod roe (karashi mentaiko)
• shio kombu ((prepared))
• furikake (rice seasoning)

• 2 Persian cucumbers (, washed and chopped, may also sub 1 medium English cucumber (with seeds removed))
• 4 cups chopped mixed greens (, we like to use a mix of Iceberg, green leaf lettuce and escarole. Romaine or boston lettuce work too.)
• 1 cup cherry or grape tomatoes (, cut into halves)
• 1/4 cup diced red onion
• 1/4 cup Kalamata olives (, whole or pitted and cut into halves)
• 2 tablespoon fresh chopped parsley
• 6 falafel (, our favorite recipe )
• hummus (, our favorite recipe)
• 1/4 cup tahini
• 1 garlic clove (, grated or finely minced)
• 1 lemon (, juiced)
• 1/4 teaspoon fresh dill (, finely chopped)
• 1/4 teaspoon fresh parsley (, finely chopped)
• fine sea salt and black pepper (, to taste)
• water (, as needed to thin out)
• 1 tbsp maple syrup

• 14 oz soft/silken tofu (kinugoshi dofu) ((1 pack, chilled))
• 1 green onion/scallion
• ½ tsp ginger ((grated; from a 1-inch, 2.5-cm knob))
• 4 shiso leaves (perilla/ooba) ((optional; for decoration))
• 2 Tbsp katsuobushi (dried bonito flakes) ((skip for vegan/vegetarian))
• soy sauce

• 500g/ 1 lb cucumbers ((4 medium or 2 long cucumbers, Note 1))
• 3/4 tsp salt
• 2 tbsp coriander/cilantro (, roughly chopped)
• 1/4 cup green onions (, sliced)
• 1.5 tbsp rice vinegar
• 2 tsp sesame oil (, toasted (Note 2))
• 1.5 tsp ginger (, freshly grated)
• 2 tsp soy sauce
• 1/2 tsp sugar

• 1 loaf ciabatta bread, (or similar hearty bread)
• 3 tomatoes, (large and very ripe tomatoes are best, I used heirloom tomatoes)
• Extra virgin olive oil,
• 1 to 2 garlic cloves, (sliced in half)
• sea salt, (or kosher salt)
• splash of fresh lime juice ((optional))

• ½ onion ((4 oz, 113 g; peeled))
• 10 oz boneless, skinless chicken thighs
• 1 Tbsp sake ((for marinating the chicken; substitute with Chinese rice wine or dry sherry, or omit))
• 3-4 large eggs (50 g each w/o shell)
• ½ cup dashi (Japanese soup stock)
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 2 tsp sugar
• 2 servings cooked Japanese short-grain rice ((typically 1⅔ cups (250 g) per donburi serving))
• 4 sprigs mitsuba (Japanese parsley) ((or green onion/scallion))
• shichimi togarashi (Japanese seven spice) ((optional))
• Japanese sansho pepper ((optional))

• 7 - 14 sheets of 22cm/8.5" round rice paper (Note 1)
• 11 small cooked prawns/shrimp (about 12cm/5" in length, unpeeled including the head)
• 50g / 1.5 oz dried vermicelli noodles
• 7 lettuce leaves - use a lettuce with soft leaves, like Oak or Butter Lettuce (Note 2)
• 14 mint leaves
• 1 cup bean sprouts
• 1 tbsp peanut butter, preferably smooth ((crunchy is ok too))
• 2 tbsp Hoisin Sauce
• 1 1/2 tbsp white vinegar (or lime juice)
• 1/3 cup milk ( (any fat %) (or water))
• 1 garlic clove, minced
• 1/2 tsp crushed chilli, samba oelak or other chilli paste, adjust to taste (optional)

• 1 kg / 2 lb chicken thigh fillets (, skinless and boneless (Note 3))
• 1 large garlic clove (, minced (or 2 small cloves))
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper ((reduce to 1/2 tsp to make it not spicy))
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 batch Lemon yogurt sauce
• 4 - 5 flatbreads ((Lebanese or pita bread orhomemade soft flatbreads))
• Sliced lettuce ((cos or iceberg))
• Tomato slices
• Red onion (, finely sliced)
• Cheese (, shredded (optional))
• Hot sauce of choice ((optional))

• 1.2kg / 2.5 lb chuck beef (or other slow cooking beef cut, cut into equal 4 pieces (Note 1))
• 1 tbsp salt
• Black pepper
• 3 tbsp olive oil (, separated)
• 3 cloves garlic (, minced)
• 1 onion (, diced)
• 1 cup carrots (, diced (Note 2))
• 1 cup celery (, diced (Note 2))
• 800g / 28oz crushed canned tomatoes
• 3 tbsp tomato paste
• 2 beef bouillon cubes (, crumbled (Note 3))
• 1 cup / 250ml red wine (, full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock)
• 1 1/2 cups / 375 ml water ((Note 3))
• 3/4 tsp dried thyme ( or 3 sprigs fresh thyme)
• 3 dried bay leaves
• 1 lb /500g dried pappardelle (, or other pasta of choice (Note 4))
• Freshly grated parmesan cheese or parmigiano reggiano
• Fresh parsley (, finely chopped (optional))

• 8 ounces sturdy tortilla chips
• 1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked pinto beans
• 1 packed cup (4 ounces) shredded cheddar cheese
• 1 packed cup (4 ounces) shredded Monterey Jack cheese, or additional cheddar
• 1 medium red bell pepper, finely chopped
• ⅓ cup crumbled feta cheese
• Pickled jalapeños, to taste
• Avocado dip, thinned with water until it reaches a drizzly consistency, or guacamole
• ⅓ cup chopped green onions
• 2 radishes, chopped
• 2 tablespoons chopped cilantro
• Your favorite salsa (here’s my red salsa and salsa verde)

• 3/4 cup mayonnaise (, preferably whole egg)
• 1 large garlic clove (, minced)
• 3 large onions (, peeled and finely sliced (brown, white or yellow))
• 40 g / 3 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1/4 tsp salt & pepper
• 600 - 700 g / 1.2 - 1.4 lb grilling beef steak ((Note 3))
• Salt and pepper
• 1 tbsp vegetable oil
• 2 tomatoes (, thickly sliced)
• 60 g / 2 oz rocket /arugula or other lettuce of choice
• Mustard ((I use American))
• Turkish bread (, about 60cm / 2 feet long (or 4 rolls / buns of choice))

• 700 - 800 g / 1.4 - 1.6 lb white noodles ((flour noodles), fresh (Note 1))
• 2 tsp vegetable oil*
• 2 tsp Chinese black vinegar ((Chinkiang vinegar)* (Note 2))
• 1/3 cup chicken stock / broth
• 1 tbsp Chilli Bean Sauce ((Note 3))
• 1 tbsp Chinese Sweet Bean Sauce ((Note 4))
• 1 tbsp dark soy sauce ((Note 5))
• 2 tsp Chinese black vinegar ((Chinkiang vinegar)* (Note 2))
• 1 tsp sugar ((white or brown))
• 1 tbsp vegetable oil
• 2 garlic cloves (, minced)
• 1 1/2 tsp ginger (, minced or finely chopped)
• 1/2 onion (, finely chopped (white, brown or yellow))
• 400 g / 14 oz minced pork ((ground pork))
• 2 cucumbers (, cut into batons (deseed if you can be bothered, I don't!))
• Chinese chilli sauce ((Note 6))
• Coriander / cilantro leaves

• 2kg / 4 lb beef cheeks (, or chuck beef(see Note 1))
• 1 tsp salt (, kosher/cooking)
• 1 tsp black pepper
• 2 tbsp vegetable oil (, for searing)
• 4 bay leaves
• 4 chipotle chiles in adobo sauce ((Note 2))
• 3/4 cup dark ale (beer), or low sodium beef broth/stock ( (Note 3))
• 1/2 cup apple cider vinegar
• 4 tbsp lime juice
• 6 garlic cloves
• 4 tsp ground cumin
• 2 tsp oregano
• 1/2 tsp ground cloves

• 250 - 300 g/8 - 10 oz pork mince ((ground pork)(Note 1))
• 1 tbsp fish sauce ((Note 2))
• 2 tsp white sugar
• 1/3 cup finely chopped green onions / scallions
• 1 clove garlic (, minced)
• Pinch of white pepper and salt
• 2 tsp lemongrass paste or fresh finely chopped (, optional (Note 4))
• 1 1/2 tbsp oil (, for cooking)
• 3 tbsp white sugar
• 3 tbsp fish sauce ((Note 2))
• 2 tbsp rice wine vinegar
• 2 tbsp lime juice
• 1/3 cup water
• 1 birds eye chilli (, seeded and finely chopped (Note 3))
• 3 cloves garlic (, finely chopped)
• 100 g / 3.5 oz vermicelli noodles (, dried)
• Big handful beansprouts
• Few lettuce leaves (, folded or shredded)
• Julienned carrot and white radish ((daikon), optional quick pickle (Note 5))
• Handful of coriander/cilantro sprigs (, mint)
• Sliced red chilli (, lime wedges (optional))

• 1/4 cup / 65 ml lime juice
• 1/4 cup / 65 ml orange juice ((Note 1 for subs))
• 2 tbsp olive oil
• 2 garlic cloves (, minced)
• 1 tsp cumin powder
• 1 tsp salt
• 1/2 tsp black pepper
• 700g / 1.2 lb skinless chicken thighs or 2 large chicken breasts (, halved horizontally (Note 2))
• 2 tbsp olive oil
• 3 capsicums / bell peppers (, deseeded and sliced (red, yellow or green))
• 1 large onion (, halved and sliced thickly (brown, yellow, white or red))
• 8– 12 small tortillas
• 1 large avocado (, halved and sliced)
• Sour cream
• Fresh lime wedges

• 1 piece boneless, skinless chicken breast
• ½ tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper
• 3 cups neutral oil ((for deep-frying; enough for 1½ inches (3.8 cm) of oil in the pot))
• 3 Tbsp all-purpose flour (plain flour)
• 1 cup panko (Japanese breadcrumbs)
• 1 large egg (50 g each w/o shell)
• ½ Tbsp neutral oil ((for the egg))
• tonkatsu sauce
• shredded green cabbage ((optional))
• Japanese Sesame Dressing ((optional))
• tomato ((optional))

• 2 tbsp pizza sauce
• 2 slices milk bread (see notes)
• 1/2 cup shredded mozzarella
• 10 slices pepperoni (or to taste)
• 1/4 bell pepper (sliced, or to taste)
• 1/8 cup red onion (sliced, or to taste)

• 2 kg / 4 lb pork shoulder (pork butt) (, skinless, boneless (5lb/2.5kg bone in) (Note 1))
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 onion (, chopped)
• 1 jalapeno (, deseeded, chopped)
• 4 cloves garlic, minced
• 3/4 cup juice from orange (2 oranges)
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

• ⅔ pound lamb meat from a leg of lamb, cut into 1½-inch cubes (about 18 pieces)
• 1 ½ teaspoons garlic powder
• ¾ teaspoon salt
• 1 ½ teaspoons oregano
• ½ cup extra-virgin olive oil
• 1 tomato, cut into a small dice (about ¾ cup)
• ½ onion, diced (about 1 cup)
• ½ green pepper, diced (about ¾ cup)
• ¾ cup feta cheese, cut into cubes or crumbled
• 1 cup kalamata olives
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon oregano
• salt, to taste
• 1 cup kalamata olives

• 2 tbsp Chinese sesame paste ((sub tahini, Note 1))
• 1.5 tbsp Chinese chilli paste in oil (, adjust spiciness (Note 2))
• 4 tbsp light soy sauce ((Note 3))
• 2 garlic cloves (, minced)
• 3 tsp white sugar
• 1/2 tsp Chinese five spice powder ((Note 4))
• 1 tsp Sichuan pepper powder (, preferably freshly ground (Note 5))
• 3 tbsp (or more!) chilli oil (, preferably Chinese (Note 6))
• 3/4 cup (185ml) chicken broth/stock (, hot, low sodium)
• 2 tsp Hoisin sauce
• 1 tsp dark soy sauce ((Note 7))
• 1 tbsp Chinese cooking wine ((sub 2 tbsp extra chicken stock))
• 1/2 tsp Chinese five spice powder ((Note 4))
• 1 tbsp vegetable oil
• 250g/ 8oz pork mince ((ground pork))
• 1 tsp vegetable oil
• 30g (1/4 cup) Sui Mi Ya Cai (preserved mustard greens) (, finely chopped (Note 8))
• 500g/1lb white fresh noodles (, medium thickness (Note 9))
• 16 choy sum stems (, cut into 15cm pieces)
• 2 green onions (, finely sliced)
• 1 tbsp peanuts (, finely chopped (optional))

• 8 slices Texas toast ((see note))
• 4 large eggs
• ¾ cup milk
• 1 teaspoon pure vanilla extract
• 1 pinch salt
• 2 tablespoons granulated sugar
• 1 ½ teaspoons ground cinnamon
• butter for the pan
• Topping suggestions: maple syrup, powdered sugar, fresh berries, brown sugar, whipped cream, fruit sauce, anything you like!

• 2 cloves garlic
• 1 dried red chili pepper
• ½ onion ((4 oz, 113 g))
• 3 shiitake mushrooms
• 1 small bunch chives ((for garnish))
• 4 slices applewood smoked bacon
• 1 Japanese or Chinese eggplant ((5 oz, 140 g))
• 2 Tbsp extra virgin olive oil
• ⅛ tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper
• 1 Tbsp unsalted butter
• 1½ Tbsp soy sauce
• 4 QT water
• 1½ Tbsp Diamond Crystal kosher salt ((for the water))
• 8 oz spaghetti ((or use linguine or fettuccine))

• 5 thick veal osso bucco ((300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1))
• Salt and pepper
• Kitchen string ((optional))
• 2 tbsp olive oil
• 1 small onion (, finely chopped)
• 3 garlic cloves (, minced)
• 1 small carrot (, finely chopped)
• 1 celery stick (, finely chopped)
• 800 g / 28 oz can crushed tomato
• 1 cup / 250 ml dry white wine ((not sweet, not fruity), or chicken broth)
• 1 cup / 250 ml chicken broth
• 1 chicken bouillon cube ((optional, or use beef))
• 2 tbsp tomato paste
• 3 sprigs thyme or 1 ½ tsp dried thyme
• 2 bay leaves
• 1 cup parsley leaves (flat or curly), lightly packed
• 2 – 3 tsp lemon zest (, finely grated)
• 1 garlic clove (, minced)
• Risotto Milanese ((saffron risotto, recipe in notes), mashed potato or pasta)

• 1 pumpkin or squash (roughly 900g)
• 4cm piece of ginger
• 4 shallots
• 4 cloves of garlic
• 1 fresh red chilli
• 1 bunch of fresh coriander
• groundnut oil
• 1 teaspoon mustard seeds
• 20 curry leaves
• 1 teaspoon turmeric
• 1 x 400g tin of chopped tomatoes
• 2 x 400g tins of light coconut milk
• 2 x 400g tins of chickpeas

• 6 oz / 180g dried spaghetti pasta ((or other long pasta of choice))
• 2 1/2 tbsp olive oil (, separated)
• 10 oz / 300g seafood Marinara mix (, or make your own (Note 1))
• 2 garlic cloves (, minced)
• 1/2 onion (, finely chopped (~1/2 cup))
• 1/2 cup white wine ((any) (Note 2))
• 2 cups tomato passata/tomato puree ((Note 3) OR 600g/20oz canned crushed tomato + 1/2 cup water)
• 1/2 tsp sugar
• 2 tbsp finely chopped fresh parsley

• 600 - 800g / 1.2 - 1.6lb chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood))
• 1 stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out later (Note 1))
• 2 garlic cloves (, finely chopped or minced)
• 2 tbsp lime juice
• 2 tbsp fish sauce ((Note 2))
• 1 tbsp soy sauce ((all purpose or light, NOT dark soy))
• 2 tbsp brown sugar
• 1 tbsp vegetable oil
• 1/4 cup fish sauce ((Note 3))
• 4 tbsp rice vinegar
• 2 tbsp white sugar
• 1/2 cup water
• 2 garlic cloves (, finely chopped)
• 1 red birds eye chilli (, finely chopped (Note 4))
• 3 tbsp lime juice
• 1/2 tbsp oil
• 200 g / 7 oz vermicelli noodles (, dried)
• 2 carrots (, julienned)
• 2 cucumbers (, julienned (optional: remove seeds))
• 5 cups iceberg lettuce (, finely sliced)
• 3 cups bean sprouts
• Handful of mint leaves
• Handful of cilantro/coriander
• Sliced red chilli ((for garnish - optional))
• Lime wedges ((to serve - optional but recommended))

• 1 1/2 tbsp olive oil
• 2 garlic cloves (, minced)
• 1 onion (, finely chopped)
• 1 carrot (, finely chopped)
• 1 rib celery (, finely chopped)
• 3/4 tsp each dried thyme and rosemary ((or 2 sprigs fresh thyme + 1 sprig rosemary))
• 750g (1.5 lb) ground lamb (mince) OR beef
• 1/4 cup flour (, plain/all purpose)
• 1/4 cup tomato paste
• 2 cups beef stock / broth
• 1/2 cup red wine ((or water))
• 1 beef bouillon cube (, crumbled (OXO brand crumbles easily))
• 1 tbsp Worcestershire sauce
• 2 bay leaves (, dried or fresh)
• 3/4 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• 1 cup frozen peas
• 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm / 1" cubes
• 2/3 cup milk ((whole or low fat))
• 2 tbsp (30g) unsalted butter
• 2 – 3 tbsp grated parmesan (, optional)
• 2 tbsp (30g) unsalted butter (, melted)
• Fresh thyme leaves, optional garnish

• 1 whole-grain flour tortilla (about 8″ diameter)
• ½ cup freshly grated cheddar cheese
• ¼ cup cooked black beans or pinto beans, rinsed and drained
• 1 tablespoon chopped red bell pepper or jarred roasted bell pepper or a few thinly sliced cherry tomatoes
• 1 tablespoon chopped red onion or green onion
• 1 tablespoon chopped pickled jalapeño (if you like heat)
• 1 teaspoon avocado oil, melted butter or extra-virgin olive oil, for brushing
• Any of the following, for serving: Salsa, pico de gallo, guacamole or strips of avocado, sour cream, hot sauce, chopped fresh cilantro…

• 8 ounces Roma tomatoes (2 medium)
• 1/4 medium bunch fresh cilantro (pick enough sprigs until you have 1/2 cup)
• 1 1/2 cups water, divided
• 3 tablespoons olive oil, divided
• 1/3 cup coarsely chopped yellow onion (about 1/6 medium)
• 2 cloves garlic, divided
• 1 teaspoon tomato paste
• 1/2 teaspoon vegetable or chicken bouillon paste
• 1 cup jasmine rice
• 1 teaspoon kosher salt, plus more as needed

• 400 g tinned butter beans (drained)
• 1 white onion (diced)
• 2 cloves of garlic (minced)
• 1 tbsp olive oil
• 1.5 tbsp harissa paste
• 200 ml tomato passata
• 1 tsp smoked paprika
• flaky salt and black pepepr (to taste)
• 120 ml heavy cream
• 2 tbsp jarred sweet picante peppers OR 1 roasted red pepper (diced)
• 1 lemon (juice and zest)
• 2 tbsp soft cheese
• 1 handful of fresh parsley (chopped)

• 1/4 cup (55 grams) ketchup
• 3 tablespoons (44 milliliters) Worcestershire sauce
• 2 tablespoons (30 grams) Oyster sauce
• 2 tablespoons (30 grams) mayonnaise
• 1 1/2 tablespoons (20 grams) granulated sugar
• 1 tablespoon (15 milliliters) soy sauce
• 1/4 teaspoon garlic powder
• 1/4 napa or green cabbage
• 4 boneless pork cutlets (about 1 pound, 450 grams)
• Salt and pepper (to taste)
• 1/2 cup (65 grams) all-purpose flour
• 2 large eggs
• 1 1/2 cup (105 grams) panko (Japanese breadcrumbs)
• Vegetable oil (for frying)
• 8 square thick white sandwich bread slices (crust removed)
• Butter (for spreading on bread)
• Mustard (for spreading on bread, Karashi, whole grain, or Dijon)

• 4 bone-in skin on chicken thighs ((about 2 lbs))
• 1 tablespoon olive oil
• 2 inch piece of ginger
• 6 scallions
• 3/4 cup sushi rice
• 8 cups chicken stock
• 1 tablespoon toasted sesame oil
• kosher salt
• ground white pepper
• additional toppings: cilantro, soft boiled eggs, fried shallots, chili crisp, soy sauce or ponzu, fresh ginger

• 1 ¼ cups water, warm
• ¼ oz active dry yeast, 1 packet
• 1 ½ teaspoons sugar
• 3 ½ cups all-purpose flour
• 2 tablespoons salt
• ¼ cup extra virgin olive oil
• 2 cups tomato, strained
• fresh basil
• 8 oz fresh mozzarella cheese
• olive oil
• salt, to taste

Note! Replace the sugar with Honey
Preparation
In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
In a large mixing bowl, whisk together the flour and salt.
Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
Remove the dough to rest on a wire rack and repeat with remaining dough.
To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
Enjoy!

• 3 tablespoons peanut oil or coconut oil
• 1 recipe for Laksa Paste (see notes below) – or sub 1-2 (7-ounce) jars of store-bought Laksa Paste – ( I like this brand- see notes)
• 6 cups chicken stock or broth
• 8 lime leaves
• 1 teaspoon salt, more to taste
• 1 tablespoon brown sugar or palm sugar
• 1 1/2 pounds raw chicken (breast or thigh meat) cut into thin, bite-sized pieces (or sub fish or crispy tofu)
• 1 pound raw large shrimp (raw, peeled, or sub firm fish, or more chicken or veggies )
• 2 x 13.5-ounce cans full-fat coconut milk. Do not use “lite” – and if you like an even richer broth, add a third can.
• Juice from 1-2 limes
• fish sauce to taste ( I use 1 tablespoon)
• 1 pound dry rice noodles (2 ounces per person) (or 1 1/2 – 2 lbs fresh rice noodles from the refrigerated section of the Asian market).
• Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market)
• OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls ( frozen), scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens etc….
• 3-5 dried red chilies ( 3 is medium spicy), soaked in hot water
• 2 tablespoons dried shrimp, soaked in hot water (available at Asian Markets) optional see notes
• 3-5 shallots (about 1 cup) roughly chopped
• 4 garlic cloves
• 3 tablespoons galangal – finely chopped
• 2 large lemongrass stocks – finely chopped (1/2 cup chopped) – feel free to use frozen chopped lemongrass at the Asian market.
• 2 teaspoons fresh turmeric (ground turmeric is OK, too)
• 6 candlenuts- optional (or substitute 12 soaked cashews, brazil nuts or macadamia nuts -soak in hot water 15 mins) AND you can leave the nuts out!
• 1 tablespoon shrimp paste (or shrimp sauce), optional
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 3 tablespoons peanut oil or coconut oil.

• 1 large egg
• 3 tablespoons finely chopped fresh basil, (plus more for serving)
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon dried oregano
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 cloves garlic, (minced)
• ¼ cup water
• 1½ lb ground "meatloaf mix" ((approximately equal parts ground beef, pork, and veal))
• ¾ cup Italian seasoned breadcrumbs, (such as Progresso)
• ½ cup freshly grated Parmigiano-Reggiano cheese, (plus more for serving)
• 1 (32-oz) jar good quality Marinara sauce, such as Rao's
• 1 lb spaghetti