Fresh chopped chilis, EVOO, and citrus make this Scallop Crudo the perfect summer treat. Featuring cute, sweet, and responsibly raised Peruvian scallops from https://seatopia.fish/

This is my “cheating” Peking duck recipe that only uses duck breast instead of the whole bird. Normally Peking Duck requires a lot of specialized equipment that I don’t have, won’t ever have, and/or can’t fit into an apartment. While I don’t condone the dilution of traditional methods, this recipe was born out of sheer desperation during college and then shared during COVID-19 quarantine.

The flavor combination of pork, gochujang (sweet & a tiny bit spicy), kimchi (tangy), and sesame oil (umami) make these dumplings super juicy and delicious!

Spicy BBQ’ed pork belly on tacos…need I say more?

Roseberry Jam is a beautiful jam made with raspberries and/or strawberries and lightly scented with rosewater for a fragrant and floral twist.

Panna Cotta is a delicate and creamy Italian dessert, directly translating to “cooked cream”. My “accidentally vegan” version is light and simple with just coconut milk, a little vanilla, and a sprinkle of sugar. Paired with the black sugar syrup it tastes a little like a Tiger Sugar / milk tea dessert.

A copycat recipe of the Shake Shack x Dominique Ansel collab! A light and fluffy egg patty, coated and fried with panko, sandwiched between Japanese milk bread.

Fiskesuppe is a Norwegian fish stew that is 1000 x’s better than a traditional clam chowder.