Recipes
Browse and manage your recipe collection.
Showing 1–17 of 17 recipes
Rosé Tteokbokki — 로제 떡볶이
Chewy Korean rice cakes in a creamy gochujang sauce with bacon, sausage and mozzarella.
Oyakodon親子丼
Chicken and onion simmered in a sweet-savory dashi broth, finished with egg and served over rice.
Spinach Goma-aeほうれん草の胡麻和え
Tender spinach dressed with toasted sesame, soy sauce and a little sweetness.
Cucumber and Wakame Sunomonoきゅうりとわかめの酢の物
A refreshing cucumber salad with wakame and a lightly sweet rice-vinegar dressing.
Miso Soup with Tofu and Wakame豆腐とわかめの味噌汁
A simple miso soup with soft tofu, wakame and green onion.
Mushroom Barley Soup
A hearty soup with browned mushrooms, tender barley and vegetables in a savory broth.
Beef and Bean Chili
A comforting beef chili with kidney beans, tomatoes and warm spices.
Sesame Seed Cookies
Buttery, lightly sweet cookies with a golden, nutty sesame coating and a delicate crunch.
Onion and Pancetta Tart
A rich, savory tart featuring slowly caramelized onions, crispy-edged pancetta, and nutty Gruyère cheese in a buttery walnut pastry crust. With just enough creamy custard to bind the filling, this elegant tart is perfect for brunch, entertaining, or a light dinner.
Beet Slaw with Pistachios and Raisins
A vibrant, crunchy beet salad with sweet golden raisins, fresh herbs, and a creamy pistachio butter base. The combination of sweet, tangy, nutty, and slightly spicy flavors makes this a beautiful side dish for entertaining.
Spaghetti Carbonara
Classic Roman pasta dish with eggs, Pecorino Romano, guanciale, and black pepper. Creamy without cream!
Bratwurst & Onion Gravy
An Americanized take on "Bangers & Mash," inspired by the challenge of finding traditional British sausages. The classic nickname originated during World War I, when wartime fillers caused water-heavy sausages to burst in the pan—prompting British prisoners of war to dub them "bangers" as early as 1918.
Buttery Mashed Potatoes
Russets, warm whole milk, and butter