recipes / things i actually cook
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21 recipes
Soy Scallion Noodles (Cong Ban Mian)
One of the simplest yet tastiest Chinese noodle dishes — the Shanghainese classic where slow-fried scallion oil is the whole soul of the bowl. Vegetarian at its core, with optional dried shrimp (kai yang) and ground pork for the full restaurant-style treatment.
Apple Cider Punch
A big-batch fall punch of apple cider, citrus, and ginger ale — spike it or not. Chill it with the fruit first, add the fizz last.
Banana Milk
A quick blender banana milk — sweet, a little salty, and great with a shot of coffee.
Browned Butter Furikake Chex Mix
Sweet-savory Chex mix glazed in browned butter, maple, and soy, then loaded with furikake. Bakes low and slow so it shatters when it cools.
Cilantro Rotisserie Chicken Stock
A cilantro-forward stock that turns a leftover rotisserie carcass into the base for congee or soup. Taste as you go and top up the water.
Cucumber Cream Cheese Finger Sandwich
Cool cucumber and herbed cream cheese tea sandwiches — the easy, make-ahead classic.
Daegu Jorim (Braised Black Cod & Radish)
Korean soy-braised black cod over daikon that drinks up the sauce. The fish is delicate, so baste gently and try not to break it apart.
Dak Galbi (Chef Paik's Version)
Spicy stir-fried chicken with cabbage, potato, and rice cakes in a bold multi-purpose gochujang marinade. Finish by stir-frying udon in the leftover sauce.
Deviled Eggs
Classic deviled eggs with a Dijon-and-cider-vinegar tang. The keys are an easy-peel boil and a smooth, well-seasoned yolk filling.
Fried Sweet Potatoes
Double-fried sweet potato fries that actually stay crisp — parboil, coat in starch, then fry twice at rising temperatures.
Gochujang Chicken Thighs
Sticky, sweet-and-spicy gochujang chicken thighs. Mix the marinade right in a ziploc, let it sit, then bake hot until caramelized.
Hong Shao Rou (Red-Braised Pork Belly)
Pork belly cubes lacquered in caramelized sugar and dark soy, braised low until the fat goes silky and the sauce clings.
Japanese Curry
A weeknight Japanese curry built on golden curry cubes, rounded out with soy and dark soy for depth and a little chili for heat.
Oyster Sauce Bok Choy
Blanched Shanghai bok choy under a glossy oyster sauce, finished with slow-fried crispy garlic.
Rotisserie Chicken Noodle Soup
Cozy chicken noodle soup that reuses a whole rotisserie chicken, carcass and all, then thickens at the end with a cornstarch slurry.
Smoked Salmon Finger Sandwich
Smoked salmon tea sandwiches on thin-sliced grain bread with a herby lemon-dill butter. Chill them firm before cutting into triangles.
Spicy Cucumbers
Crunchy Korean-style spicy cucumbers. Salt them first to pull out water, then marinate in a rice vinegar and sesame dressing.
Tang Yuan (Black Sesame Rice Balls)
Glutinous rice balls with a molten black sesame filling, served in a warm ginger syrup.
Truffle Egg Finger Sandwich
Egg salad tea sandwiches lifted with white truffle oil, chives, and scallions, on crustless white bread cut into triangles.
Tteokbokki (Chef Paik's Version)
Chewy rice cakes simmered in a sweet-spicy gochujang sauce, with fish cakes, cabbage, and hard-boiled eggs. Chef Paik's proportions.
Brown Butter Chocolate Chip Cookies
Chewy in the middle, crisp at the edges, with a deep toffee note from browning the butter.