Dining In
Latest
[Recipe] Basque Burnt Cheesecake by El Txoko De Terreno
The smoky, rustic Basque burnt cheesecake fascinates us with its deep aftertaste even after putting down the fork. Chef Shin Seung-hwan of El Txoko De Terreno introduces a Basque burnt cheesecake recipe adapted for indoors and outdoors over charcoal
[Recipe] Luxurious Seaweed Noodles At Home from Antitrust Chef Jang Jinmo
Whip up a special meal with Chef Jang Jinmo of MICHELIN Plate restaurant Antitrust, who takes familiar dishes and elevates it to fine dining levels.
[Recipe] Classic Steak au Poivre from Bistrot de Yountville
Beef up your dinner party with a favorite French steak recipe, courtesy of chef Tommie Lee from well-loved MICHELIN Plate restaurant Bistrot de Yountville
[Recipe] Myomi’s 15-Minute Recipe For Jeotgal Bibim Noodles
Chef Kim Jung-mook of one-MICHELIN-star Myomi shares with us a simple yet delicious noodle recipe that can be prepared in 15 minutes.
Recipe: Tea Egg
The more ordinary a food appears, the more wisdom there is hidden behind the surface. Chef Kai Ho from one-Michelin-starred Taïrroir in Taipei shares his glamorous take on tea egg, the everyman of our culinary culture.
Recipe: Toc Toc’s Signature Salad
If you thought salads are only meant to play a supporting role in a meal, chef Kim Dae-Chun’s signature salad from Toc Toc will leave you pleasantly surprised.
Kitchen Language: What Is A Bouquet Garni?
This little herb packet adds flavourful French flair to stews, stocks and sauces.
[Seasonal Recipe] Dongji Patjuk: A Time-Honored Winter Solstice Tradition
Dongji Patjuk is a seasonal dish eaten on Dongji (동지, 冬至, Winter Solstice), also referred to as Little Lunar New Year. As the day with the shortest ...
Lunar New Year Recipe Part 1: ‘Joseon Japchae’ by Hamo
Seol (Lunar New Year) is almost upon us and Koreans are getting ready to officially usher in the Year of the Rooster. This year, Seol falls on ...
Lunar New Year Recipe Part 2: Braised Oxtail on a Bed of Chives
Imagine chunks of beef short ribs slowly simmering away in garlicky soy sauce the color of dark caramel, the saltiness from the soy sauce balanced ...
Jeong Kwan’s Recipe for the Most Delicate Seaweed of Them All
Seaweed has been an integral part of the Korean diet for centuries. Miyeok (sea mustard/wakame)–dried, re-hydrated and cooked in soups until silky ...
[Seasonal Ingredients] Maesil, a Pantry Staple
Maehwa—Korean for plum blossoms—has always been one of Korea’s most beloved spring flowers. For centuries, maehwa was regarded as a steadfast symbol ...
A Recipe for Porchetta, an Insanely Fragrant Roast Pork from Italy
Ariccia, Italy. Population 20,000. A ‘Roman Castles (Castelli Romani)’ commune located 24km southeast of Rome in the central region of Lazio. Home of...
