All Recipes

Glossy caramel-and-coconut braised pork belly over jasmine rice cooked with dried shrimp and fried aromatics, cut through with a sharp Thai basil chimichurri — inspired by Duyen Ha's top-placing plate on Top Chef.

A home-kitchen take on JÖRO's cured and dry-aged trout — a quick salt cure and an overnight rest in the fridge concentrate the fish, which is seared crisp and served over a yuzu kosho beurre blanc, dotted with sansho leaf oil and finished with trout roe.

A home-kitchen decode of Eleven Madison Park's honey-lavender duck — crisp rendered duck breast under a toasted-spice crust, a deeply reduced duck jus, and a bright tangle of pickled rhubarb, kohlrabi, and scallion.

Plump mussels in a savoury miso broth enriched with clotted cream, wilted spinach folded through and a slick of Chiu Chow chilli oil to finish.

A relentlessly mushroom-forward soup poured around a sticky confit beef shin marmalade, finished with pickled mushrooms and paper-thin pear. Deep, woodsy and bright all at once — a composed first course that holds its own against any main.

Hand-diced raw scallop dressed with lemon and chives, pooled in a hot vadouvan butter sauce and finished with jewel-bright pickled beetroot and carrot. A spice-led appetizer built around the contrast between hot and cold.

Delicate egg-yolk tortellini stuffed with lobster and king prawn, bathed in a glossy vermouth beurre blanc reinforced with a reduced shellfish stock. A tasting-menu plate built around two great classical techniques.

A whole lamb shank braised until the meat falls from the bone, served in a deeply spiced Moroccan sauce of slow-cooked onions, honeyed prunes, and toasted almonds. Sweet, savoury, aromatic, and built for a long dinner.

A baked salmon fillet blanketed in tahini yogurt and piled high with toasted pearl couscous, sweet grapes, crunchy nuts, crispy shallots, and a bright herb-and-sumac tarator. Levantine in spirit, generous in every direction.

A veg-forward appetizer of honey-glazed root vegetables and quick-pickled radish with smoky romesco, a single seared scallop, and a vibrant herb oil. The vegetables lead; the scallop punctuates.

Whole grilled snapper fillet over tender braised pumpkin wedges, served in a deeply savoury dashi made from smoked snapper bones. Clean, elegant Japanese cooking with real depth.

A classic spring risotto built on green asparagus, finished with butter and Parmesan. Bright, creamy, and deeply savoury — the kind of simple dish that rewards good technique.

Seared beef tenderloin with a deeply reduced sherry vinegar jus and butter- and-garlic confit potatoes. A classic French centrepiece that rewards restraint and good ingredients.

Silky Japanese steamed egg custard topped with seared scallop, crispy maitake mushrooms, and a jewel-bright spoonful of ikura. A refined first course built on perfect dashi.

A silky Turkish-style chocolate milk pudding topped with espresso whipped cream, sandy butter crumble, and a bitter caramel drizzle. A no-bake dessert with serious depth.

Rich coconut custard bread pudding baked until golden and custardy, served with a warm pineapple cream sauce. Tropical comfort food with a refined edge.

Shell-on shrimp grilled hot and flambéed with pastis, served over a silky fennel and potato purée. Provençal flavours with a dramatic tableside finish.

Pillowy homemade potato gnocchi in a slow-built ragù of Italian sausage, San Marzano tomatoes, and Calabrian chili. Southern Italian comfort food with real heat and depth.

Sashimi-style slices of raw salmon draped over a vibrant edamame-jalapeño purée, topped with a bright parsley and gooseberry relish and scattered cherry tomatoes. A stunning no-cook centrepiece for summer.

Crispy potato cakes topped with flaked smoked walleye, cool labneh, and harissa oil. A refined first course that balances smoke, heat, tang, and crunch in every bite.

Rose-shaped filled pasta stuffed with braised chicken and mushroom duxelles, served in a glossy pool of vin jaune cream sauce with morels. A tasting-menu plate that leans hard on classic Jura technique.

A silky summer corn soup built on a base of pilsner and sweet corn, finished with crunchy toasted kernels, a single bright ring of pickled Fresno chilli, and fresh chives. Refined, punchy, and ready in under an hour.

Bone-in chicken breast roasted over caramelised fennel, sliced over a silky carrot-miso purée, and finished with a warm brown butter and sherry vinaigrette. A restaurant-style plate that comes together in a single evening.

Charred flank steak sliced against the grain and topped with a bright salad of ripe strawberries, pickled shallots, and peppery greens, all dressed in a sharp strawberry vinaigrette. Sweet, smoky, and built for early summer.

Tender roasted chicken breast topped with a crunchy toasted-nut crust, laid on a bed of garlicky kale, and served over a silky guajillo and mixed-nut mole. A restaurant-level plate that demystifies mole for the home cook.

Juicy pork loin roasted to a blushing pink centre, served with caramelised sweet potato and finished with a punchy, herb-loaded chimichurri. Bold, rustic, and built around a single sheet-pan plus a jug of sauce.

Sashimi-grade salmon given a fast 45-minute cure, sliced thick, and served with crunchy cucumber, pickled shallots, preserved lemon, and a silky dill yogurt sauce. A restaurant-style starter that looks effortless and tastes anything but.

A luxurious appetizer featuring silky avocado mousse topped with whipped feta and briny caviar, served with crackers or toasted bread.

Silky olive oil-poached salmon topped with caramelised mushrooms tossed in white miso butter — a rich, umami-loaded main that looks impressive but stays approachable.