Let’s discuss about the type of food that lingers in your mind, long, long after the last crumb is left on the plate. You know, the one well, the plates that taste like an epiphany. The ones that cause you to pause in mid-bite and wonder, How did I not know this? These aren’t just delicious to eat they’re memorable.
We’re jumping into a list of foods you can’t live without that’s so much more about filling your face. These are the dishes that define cultures, incite cravings, and have you plotting your next trip (or, at the very least, your next order in). From open-flame foods so smoky with flavor to steaming bowls of noodles and everything in between that’s good, this list is full of flavor.
So go ahead grab a snack, maybe a napkin, because you’re about to get seriously hungry.
1. Korean Barbecue
If you’ve never tried Korean BBQ, you’re in for an exhibition and a meal. It’s not a dinner, it’s an experience. You surround yourself with a grill literally embedded in the table, with tongs and an appetite, cooking thin strips of marinated meat however you like.
Korean BBQ Burrito
This recipe crafts a vibrant Korean BBQ Burrito, blending savory marinated ground beef with a tangy quick-pickled daikon and carrot mix. A rich gochujang BBQ sauce ties it all together. Assemble these flavorful components, along with steamed brown rice, creamy avocado, kimchi, and fresh herbs, into warm flour tortillas for a satisfying and unique meal.
Equipment
- 2 Large Mixing Bowls For marinading beef and pickling vegetables
- 1 Large Heavy Frying Pan For cooking ground beef and rice
- 1 Deep Saucepot For preparing the Korean BBQ sauce
- 1 Mandoline For julienning carrots and daikon uniformly
- 1 Spatula For mixing and cooking beef
Ingredients
Main
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 3 tablespoons fish sauce
- 3 tablespoons chopped garlic
- 3 tablespoons chopped ginger skin on
- 1 chopped jalapeño
- 2 pounds grass-fed ground beef
- 1 cup rice wine vinegar
- 1/2 cup sugar
- 3 carrots peeled and julienned on a mandoline
- One 4- to 5-inch piece daikon peeled and julienned on a mandoline
- 3 tablespoons chopped garlic
- 3 tablespoons chopped ginger
- 2 chopped jalapeños
- 1/4 cup vegetable oil
- 1 cup gochujang
- 2 cups sugar
- 2 cups rice wine vinegar
- 1 cup soy sauce
- 3 tablespoons sesame oil
- 2 cups steamed brown rice
- Four 14-inch flour tortillas
- 2 avocados
- Kimchi for topping
- Fresh mint and cilantro for topping
Instructions
- For the beef: Combine the soy sauce, sugar, vinegar, fish sauce, garlic, ginger and jalapeño in a bowl and mix well to dissolve the sugar. Add the beef and mix well. Chill and reserve until ready to cook the beef.
- For the pickled daikon and carrots: Combine the vinegar, sugar, carrots and daikon. Chill and reserve.
- For the Korean BBQ sauce: In a deep saucepot, sauté garlic, ginger and jalapeño in oil until fragrant. Add gochujang and toast, stirring frequently, 1 to 2 more minutes. Add sugar, vinegar, soy sauce and 2 cups water. Bring to a boil and turn down to a simmer. Let simmer about 10 minutes. Remove from heat and add sesame oil. Reserve and chill.
- For the burritos: Heat a large heavy frying pan and add ground beef. Flatten with a spatula and let meat get charred on 1 side. Flip and cook on the other side, breaking up meat with spatula. Add the cooked brown rice and fry with meat and all its fat. Remove from heat and reserve.
- Spoon beef and rice mixture over tortillas. Add half a sliced avocado to each burrito, layer on pickled daikon and carrots, kimchi, fresh torn mint and cilantro and a generous bit of BBQ sauce. Wrap and enjoy.
Notes
For the beef, longer marination (at least 2-4 hours, or overnight) will significantly enhance flavor depth. When cooking, ensure the ground beef gets a good char on one side before breaking it up; this adds crucial texture and a smoky dimension. The pickled daikon and carrots offer a bright, acidic counterpoint – ensure they are thinly julienned for optimal crunch. The gochujang BBQ sauce can be adjusted for sweetness and heat; taste and modify as needed. For assembly, warm tortillas slightly for better pliability when wrapping. Don't overload the burrito, but ensure an even distribution of all components for a balanced bite. Fresh herbs like mint and cilantro are essential for freshness and aroma.
There’s satisfaction in being part of the process. You can get bulgogi (sweet soy-marinated beef), spicy pork, tofu, mushrooms whatever you want. It sizzles, it smells incredible, and there’s flavor in every bite. And all those little side dishes (or banchan) are like little flavor bombs kimchi, pickled radish, seasoned greens it’s a never-ending rotation with every bite.
2. Real Maple Syrup
If you’ve only ever had the syrup that comes in a plastic bottle shaped like a lady, it’s time for an upgrade. Real maple syrup is something else entirely. It’s made from actual maple tree sap, boiled down until thick, sweet, and full of rich caramel-woodsy flavor.
Apple Maple Turkey Burgers with Maple-Dijon Sauce
This recipe crafts flavorful turkey burgers infused with apple and maple, complemented by a tangy maple-Dijon sauce. Ground turkey is mixed with applesauce, bacon bits, and seasonings, then grilled until juicy. Serve on buns with the special sauce and your favorite condiments for a satisfying meal.
Equipment
- 1 Grill or Grill Pan For cooking the burgers
- 1 Small Mixing Bowl For the Maple-Dijon Sauce
- 1 Medium Mixing Bowl For the turkey burger mixture
- 1 Whisk For combining sauce ingredients
- 1 Tongs or Spatula For flipping burgers
Ingredients
Main
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons real maple syrup
- 1 1/4 pounds ground turkey breast
- 1/4 cup real bacon bits
- 1/2 cup chunky applesauce
- 1 teaspoon poultry seasoning
- 2 tablespoons real maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Hamburger Buns
- Hamburger condiments
Instructions
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- For Maple-Dijon Sauce: In a small bowl, stir to combine mayonnaise, Dijon mustard, and 2 tablespoons maple syrup; set aside.
- For Turkey Burgers: In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties.
- Place burgers on hot oiled grill for 5 to 6 minutes per side or until done.
- Serve on buns with traditional burger condiments and a dollop of maple-Dijon sauce.
Notes
Wet hands thoroughly before shaping patties to prevent sticking and ensure a smooth texture. Avoid overmixing the turkey burger mixture, as this can result in a tough, dry burger; mix until just combined. To enhance flavor, consider adding a finely minced shallot or a touch of fresh sage to the burger mix. For presentation, lightly toast the buns and offer a crisp lettuce leaf and thinly sliced fresh apple or red onion alongside the standard condiments. Ensure the grill is properly preheated and oiled to prevent sticking and achieve a good sear. Always cook turkey burgers to an internal temperature of 165°F (74°C) for food safety, using an instant-read thermometer.
The first time you receive the good stuff, it’ll take you by surprise it’s so bold. It’s sweet, but not simply sweet it’s multi-layered. Use it to pour over pancakes or waffles, naturally, but also drizzle over roasted vegetables or mix into oatmeal. It’s a pantry staple that makes life just that little bit more special.
3. Truffle Pasta
This is luxury in a bowl. Truffle pasta doesn’t mess around it’s rich, it’s creamy, and it smells like heaven. The earthy depth of truffle paired with silky noodles and just the right amount of butter or cream is something that’s hard to explain until you’ve tried it.
Truffle Pasta
This recipe guides you through crafting an exquisite homemade truffle pasta. You'll prepare fresh fettuccine from scratch using a food processor and pasta machine, then toss it in a luxurious, emulsified sauce made with melted butter, finely grated Parmesan cheese, and reserved pasta water. The dish is elegantly finished with generous shavings of aromatic black truffle, creating a decadent and satisfying culinary experience.
Equipment
- 1 Food Processor
- 1 Pasta Machine
- 1 Large Pot for boiling pasta
- 1 Large Pan for sauce
- 1 Fine Grater for truffle and Parmesan
Ingredients
Main
- 2 cups all-purpose flour plus additional for dusting
- 3 large whole eggs plus 1 large egg yolk
- Kosher salt
- 4 tablespoons unsalted butter
- 8 ounces Parmesan finely grated, plus more for garnish
- 2 ounces black truffle finely shaved
Instructions
- For the fresh pasta: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
- Divide the dough into 4 pieces. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on a pasta machine. (If the dough comes out oddly shaped, re-form into a rectangle.) Fold it into thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.
- Without folding the dough, pass it through the next setting on the pasta machine. Continue to pass the dough through the machine, reducing the space between the rollers after each pass and lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.
- Lay the rolled-out dough on a floured counter. Roll out the remaining dough in the same manner. Cut each piece of dough into 11-inch lengths. Cut the dough into fettuccine by hand, or by passing through the pasta machine on the fettucine setting.
- For the black truffle sauce: Boil a large pot of salted water. Add the pasta and boil until al dente, about 3 minutes. Strain, reserving 2 cups of pasta water.
- Add the butter to a large pan over medium heat and let melt. Add half the Parmesan and 1/2 cup pasta water and stir to combine. Add the pasta and toss to coat. Add the remaining Parmesan and stir to combine. If the sauce is too thick, add more pasta water. Divide pasta among 4 bowls. Top with shaved truffle and more Parmesan. Enjoy!
Notes
For superior results, ensure your fresh pasta dough rests sufficiently (at least 30 minutes) to develop gluten, leading to pliable sheets that resist tearing and cook into a tender bite. When preparing the sauce, incorporate the reserved pasta water gradually; its starch is crucial for creating a smooth, emulsified, and clingy sauce that coats every strand of fettuccine. Always use high-quality Parmesan and, most importantly, shave the black truffle directly over the finished dish just before serving to capture its peak aroma and flavor, as truffle compounds are highly volatile. Season the pasta water generously and taste the sauce as you build it to achieve perfect balance.
One sniff, and you’re aware that you’re in for something special. It’s not Tuesday night dinner (unless you’re killing it), but it’s the sort of dinner that turns an evening into something glamorous. And yes, it’s okay to lick the plate.
4. Argentinian Asado
Don’t picture backyard barbecues. Asado in Argentina is a religion. Meat is slow-cooked low over an open wood fire no fussy sauces, no heavy spices, just salt and fire. And the reward? Unresistibly tender, smoky meat that falls apart in your mouth.
Argentinian Steak with Red Chimichurri
This recipe prepares succulent Argentinian sirloin steaks served with a vibrant, zesty red chimichurri. The chimichurri, bursting with fresh herbs, garlic, and a hint of spice, acts as both a marinade for tenderizing and flavoring the steak, and a bright, fresh condiment to complement the rich beef. It's a flavorful and hearty main course, perfect for an impressive meal.
Equipment
- 1 Chef's Knife & Cutting Board For finely chopping herbs and vegetables.
- 2 Mixing Bowls One for chimichurri preparation, another for marinating steaks.
- 1 Whisk or Spoon For combining chimichurri ingredients.
- 1 Heavy-Bottomed Skillet or Grill Essential for achieving a good sear on the steaks.
- 1 Tongs For handling and turning steaks safely.
Ingredients
Main
- 1 bunch chopped fresh flat-leaf parsley
- 1 medium onion finely chopped
- 1 tomato chopped
- 0.5 red bell pepper seeded and diced
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon coarse salt
- 1 teaspoon crumbled bay leaf
- 1 teaspoon ground black pepper
- 1 pinch red chile flakes or to taste
- 0.25 cup red wine vinegar
- 0.25 cup water
- 0.5 cup olive oil
- 4 sirloin steaks 1-inch thick
- 2 sweet onions chopped
- 1 bunch fresh cilantro chopped
- 0.5 cup white wine vinegar
- 0.25 cup olive oil
- 4 cloves garlic
- 1.5 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon ground cumin
Instructions
- Prepare Red Chimichurri: In a medium bowl, combine finely chopped fresh flat-leaf parsley, finely chopped medium onion, chopped tomato, diced red bell pepper, minced garlic, dried oregano, paprika, coarse salt, crumbled bay leaf, ground black pepper, red chile flakes, red wine vinegar, water, and olive oil. Mix well.
- Marinate Steaks: Place sirloin steaks in a shallow dish or resealable bag. Pour half of the prepared red chimichurri over the steaks, ensuring they are well coated. Reserve the remaining chimichurri for serving.
- Refrigerate: Cover the dish or seal the bag and refrigerate for at least 4 hours, or ideally overnight, allowing the flavors to penetrate the meat.
- Bring to Room Temperature: About 30-60 minutes before cooking, remove the marinated steaks from the refrigerator to bring them to room temperature for even cooking.
- Preheat Cooking Surface: Heat a grill or heavy-bottomed skillet (like cast iron) over high heat until very hot.
- Sear Steaks: Place steaks on the preheated grill or skillet. Sear for 3-5 minutes per side for a medium-rare doneness, or adjust cooking time to your desired doneness, turning only once to develop a good crust.
- Check Doneness: Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
- Rest Steaks: Transfer cooked steaks to a cutting board and tent loosely with foil. Let them rest for 5-10 minutes to allow juices to redistribute, ensuring a tender steak.
- Slice and Serve: Slice steaks against the grain into desired portions.
- Garnish: Serve the sliced steak with generous spoonfuls of the reserved fresh red chimichurri.
Notes
For the red chimichurri, finely chop all ingredients to ensure a balanced flavor and pleasing texture; avoid over-processing if using a food processor. Allow the chimichurri to sit for at least an hour for flavors to meld, or even overnight in the refrigerator for deeper complexity. When cooking the sirloin steaks, always bring them to room temperature for even cooking. Achieve a beautiful crust by searing on high heat before finishing to desired doneness. A meat thermometer is crucial for precision. Remember to rest the steaks for 5-10 minutes after cooking; this allows juices to redistribute, ensuring a tender and flavorful bite. Serve the steak generously topped with the vibrant chimichurri.
It’s a social occasion almost as much as a dinner. The friends congregate around the grill, which is referred to as a parrilla, chatting and sipping wine while it all cooks. It’s enjoying its time, savoring, and basking in company with food.
5. Pierogis
Pierogis: the true comfort food. Polish dumplings filled with mashed potatoes, cheese, sauerkraut, or ground meat and then boiled and usually pan-fried for that golden, crispy edge.
Pierogi Casserole
This recipe creates a hearty pierogi casserole by layering homemade dough with creamy mashed potatoes, crispy bacon, sweet caramelized onions, and a blend of Gruyere and farmer's cheese. The dish requires careful preparation of each component before assembly and baking, resulting in a comforting, golden-brown casserole that's perfect for a substantial meal.
Equipment
- 1 Large Mixing Bowl For preparing the pierogi dough.
- 1 Large Pot For boiling potatoes.
- 1 Large Skillet For cooking bacon and caramelizing onions.
- 1 Rolling Pin Essential for rolling out the pierogi dough thinly and evenly.
- 1 13x9 inch Casserole Dish For assembling and baking the casserole.
Ingredients
Main
- 1 large egg
- 8 tablespoons unsalted butter softened, plus more for the baking dish
- 3/4 cup sour cream plus more for serving
- 1 tablespoon chopped fresh chives plus more for garnish, optional
- 1 teaspoon kosher salt
- 2 cups all-purpose flour plus more for rolling the dough
- 2 pounds russet potatoes peeled and cut into large chunks
- Kosher salt and black pepper to taste
- 1 cup heavy cream heated until hot
- 8 tablespoons cold butter cubed
- 1 tablespoon olive oil
- 1 pound bacon chopped
- 2 large yellow onions thinly sliced
- 1 1/2 cups shredded Gruyere
- 1 1/2 cups shredded farmer's cheese
Instructions
- For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
- For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
- Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
- Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
- Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
- To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer's cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer's cheese. Season the top with pepper.
- Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.
Notes
For the dough, avoid overworking it; a slightly shaggy dough is desirable for tender pierogi. The long chilling time is crucial for gluten relaxation, making the dough easier to roll. When mashing potatoes, incorporate hot cream and cold butter slowly for the smoothest, richest texture, akin to a potato puree. Salt the potato water generously for flavor from within. Take your time caramelizing the onions—low heat and patience yield a deep, sweet flavor that's essential for balance. Ensure your bacon is truly crisp before adding to the layers for textural contrast. Lastly, letting the casserole rest after baking allows the layers to set, preventing it from falling apart when served.
They’re nostalgic and comforting, something your grandmother used to make (even if your grandmother never actually made them, to be honest). You can find decent versions of them in the frozen food aisle, but should you ever get the opportunity to dine on pierogis made from scratch preferably from a Polish deli do not miss out. They’re the sort of food that takes even an average day and makes it extraordinary.
6. Teppanyaki
Dinner and a show, anyone? Teppanyaki, or Japanese Hibachi, is the type of meal that has you standing up out of your seat literally. The chef cooks right before your eyes, tossing shrimp on hats, creating onion volcanoes, and cracking jokes as they slice and sizzle your meal with swift surgeon-like gestures.
New York Steak Teppanyaki
This recipe delivers a quick yet elegant New York steak Teppanyaki. High-heat searing creates a beautiful crust on the steak, which then rests to perfection. Vibrant, crisp-tender vegetables are sautéed alongside, complemented by a simple, savory soy-mirin sauce with shallots and chili. It's a balanced, flavorful meal ready in under 35 minutes.
Equipment
- 1 Large Skillet Preferably heavy-bottomed for even heat distribution.
- 1 Cutting Board For prepping and resting steak.
- 1 Tongs For safely flipping steaks and vegetables.
- 1 Small Saucepan or Skillet (for sauce) Alternatively, use the main skillet after cooking vegetables.
- 1 Aluminum Foil To tent and rest the cooked steak, ensuring juiciness.
Ingredients
Main
- Soybean oil
- 2 6-ounce New York steaks
- Kosher salt and freshly ground black pepper
- Garlic powder
- 2 teaspoons unsalted butter cut into small pieces
- 4 tablespoons soy sauce divided
- 1 carrot thinly sliced on the bias
- 1/2 cup snow peas
- 1/2 cup sliced savoy cabbage
- 1/2 cup bean sprouts
- 2 tablespoons mirin
- 2 tablespoons sliced shallots
- 2 tablespoons finely chopped tomato
- 1 pinch red chili flakes
- Cilantro leaves for garnish
Instructions
- Put a large skillet over medium-high heat and brush it with some soybean oil. Season the steaks with salt, pepper, and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes. Top the steaks with the butter and 1 tablespoon soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.
- Carefully wipe out the pan and brush it with some more oil. Add the carrots, snow peas, and cabbage. Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes. Add more oil, if necessary. Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through. Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables.
- Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat. Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with cilantro.
Notes
Achieving a perfect crust on the steak is paramount; ensure your skillet is thoroughly preheated to medium-high before adding the meat. Don't overcrowd the pan, as this lowers the temperature and steams the steak instead of searing it. Resting the steak is non-negotiable—this allows the juices to redistribute, resulting in a more tender and flavorful bite. For the vegetables, aim for 'al dente' doneness; they should retain a slight crispness to contrast the tender steak. The final sauce is meant to be a light, bright accent; avoid over-reducing it. A touch of grated fresh ginger in the sauce can add an extra layer of aromatic complexity.
Beyond the performance, the food itself is legit. Perfectly seared meats, fried rice, stir-fried veggies all hot off the grill. It’s theatrical, it’s fun, and it’s a great group meal if you’re looking to turn dinner into something memorable.
7. Crawfish Boil
A crawfish boil is more of the atmosphere than the food. This Southern delicacy is just huge vats of crawfish, corn, sausage, and potatoes all seasoned with massive amounts of seasoning, boiled together and slopped out on a table for all to dig in.
Labor Day Crawfish Boil
This Labor Day Crawfish Boil recipe, designed for 14 servings, creates a vibrant, flavorful seafood feast. Crawfish, potatoes, corn, and Andouille sausage are simmered in a unique broth of fruit juices and Cajun spices. The dish is served with a rich, garlic-infused seasoned butter, perfect for a festive gathering.
Equipment
- 1 Large Stock Pot Minimum 60-quart capacity for 14 servings
- 1 Outdoor Propane Burner Essential for large volume boils and consistent heat
- 1 Large Spider Strainer For safely removing cooked ingredients
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 2 cups orange juice
- 2 cups apple juice
- .25 cups Cajun seasoning
- 1 piece lemongrass
- 1 pound crawfish
- 3 small potatoes
- 2 ears of corn
- .5 pounds Andouille sausage
- 8 ounces grass-fed butter
- 2 tablespoons chopped garlic
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
Instructions
- In a very large stockpot, combine orange juice, apple juice, and 0.25 cups of Cajun seasoning. Thoroughly bruise the lemongrass stalk and add it to the pot.
- Bring the liquid to a rolling boil over high heat, ideally on an outdoor propane burner.
- While the liquid heats, wash and cut potatoes into uniform bite-sized pieces. Cut each ear of corn into 2-3 inch segments. Slice the Andouille sausage into thick rounds.
- Add the cut potatoes to the vigorously boiling liquid. Cook for 10-15 minutes, or until they begin to soften.
- Add the corn and sliced Andouille sausage to the pot. Continue to boil for another 5-7 minutes, ensuring all ingredients are submerged.
- While the main boil continues, prepare the dipping butter: In a separate small saucepan, melt the grass-fed butter over low heat. Stir in the chopped garlic, 1 tablespoon of Cajun seasoning, 2 teaspoons of salt, 2 teaspoons of pepper, and 1 teaspoon of cayenne pepper. Keep warm.
- Add the crawfish to the boiling pot. Stir gently to ensure even cooking. Cook for only 3-5 minutes, or until the crawfish turn bright red and begin to float.
- Turn off the heat. For maximum flavor absorption, allow the crawfish and vegetables to soak in the hot liquid for an additional 10-15 minutes. This step is critical for flavor infusion.
- Carefully drain the entire contents of the pot using a large spider strainer or by carefully tipping the pot if it has a spigot, discarding the boiling liquid.
- Serve the hot crawfish, potatoes, corn, and sausage immediately, generously drizzled with or dipped into the warm seasoned butter.
Notes
Freshness is paramount for crawfish; consider purging them if sourced directly from a farm to ensure clean flavor. Bruise the lemongrass stalk before adding it to the boil to maximize its aromatic release. Layer ingredients into the boil strategically: potatoes first, as they require the longest cooking time, followed by corn and sausage, and finally the crawfish, which cook very quickly. Overcooking crawfish makes them tough. The post-boil soak is crucial for infusing maximum flavor into the crawfish and vegetables; let them steep in the hot, seasoned liquid for 10-15 minutes after the heat is off. The seasoned butter is not optional; it's an integral part of the experience, offering a rich, spicy counterpoint.
You roll up your sleeves, get your fingers dirty, and eat out of them. No messing around here just good folks, strong flavors, and perhaps a couple of cold beverages. If you ever get to one, attend. You won’t regret it.
8. Pupusas
Pupusas are El Salvador’s contribution to the universe. They’re thick corn tortillas griddled to a golden brown and stuffed with cheese, beans, meat or all three and served hot, covered in a spicy tomato salsa and pungent cabbage slaw called curtido.
Pupusas
This recipe guides you through making traditional Pupusas, a classic Salvadoran dish. It involves preparing a pliable masa dough, stuffing it with a savory mixture of fresh pork belly and cheese, and then griddle-cooking until golden brown. Perfect for a hearty meal, these flavorful corn tortillas are best served with curtido and salsa.
Equipment
- 1 Large Mixing Bowl For preparing the masa dough.
- 1 Cutting Board For chopping pork belly.
- 1 Chef's knife For preparing pork belly.
- 1 Large Skillet or Griddle For cooking the pupusas.
- 1 Spatula For flipping pupusas.
Ingredients
Main
- 3 1/2 cups masa harina
- 1 lb. fresh pork belly chopped
- 1 cup grated queso asadero or processed mozzarella
Instructions
- Prepare the pork belly: Cook the fresh pork belly until tender, then finely chop or process into a paste. Set aside.
- Prepare the masa dough: In a large bowl, combine masa harina with warm water, adding gradually, until a soft, pliable dough forms. Knead briefly.
- Prepare the filling: Mix the prepared pork belly with the grated queso asadero or mozzarella cheese until well combined.
- Form dough balls: Take a portion of masa dough (about 2-3 inches in diameter) and roll it into a ball.
- Create a well: Using your thumb, create a deep indentation or well in the center of the masa ball.
- Stuff the pupusa: Spoon a generous amount of the pork and cheese filling into the well.
- Seal and flatten: Gently bring the masa edges together to seal the filling completely. Flatten the ball carefully into a disc, about 1/2 inch thick, smoothing out any cracks. Keep hands lightly moistened.
- Preheat griddle: Heat a large skillet or griddle over medium heat. Lightly oil the surface.
- Cook pupusas: Place the pupusas on the hot griddle and cook for 5-7 minutes per side, or until golden brown and slightly puffed.
- Serve: Remove from griddle and serve hot, ideally with curtido and salsa roja.
Notes
Achieving the right masa dough consistency is paramount; it should be firm enough to hold its shape but pliable. Gradually add warm water until it's like soft play-dough. For the pork belly, traditionally it's cooked until tender, then finely chopped or pureed (chicharrón) before mixing with cheese to create a cohesive, flavorful filling. Ensure your hands are lightly oiled or wet when forming the pupusas to prevent sticking and aid in shaping. Cook on a medium-hot griddle until golden brown and puffed, indicating the filling is hot and the masa is cooked through. Serve immediately with curtido (pickled cabbage slaw) and salsa roja for an authentic experience.
They’re convenient, satisfying, and scrumptious. Each bite gives you crunchy edges, melty filling, and a dash of savory yumminess. They’re humble but sublime. And once you’ve tried one, you’ll be a pupusas addict.
9. Alaskan King Crab Legs
There is just something so satisfying about breaking open a huge crab leg and extracting a large, fleshy piece of delicious crab meat. The Alaskan king crab legs are huge, and they taste as wonderful as they appear.
Drunken Alaskan King Crab Legs
This recipe offers a quick and elegant way to prepare Alaskan king crab legs. By steaming them in a fragrant beer broth infused with lemon and garlic, the crab meat becomes tender and flavorful. Served simply with warm drawn butter, it's a gourmet dish that's surprisingly easy to execute, perfect for a special meal.
Equipment
- 1 Large Stockpot with Steamer Insert Essential for proper steaming.
- 1 Chef's knife For preparing lemons and garlic.
- 1 Cutting Board For safe preparation of ingredients.
- 1 Kitchen Tongs For safely handling hot crab legs.
- 1 Small Saucepan For preparing or reheating drawn butter.
Ingredients
Main
- 3 bottles premium ale
- 3 lemons cut in 1/2
- 1 head garlic split in 1/2
- 3 pounds Alaskan king crab legs split
- Drawn butter for serving
Instructions
- To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.
Notes
Alaskan king crab legs are typically pre-cooked, so the goal here is to simply heat them through while infusing flavor. Do not overcook, as this will result in rubbery, dry crab meat. The 5-minute steaming time is usually sufficient. For an enhanced flavor profile, consider adding a few bay leaves, a pinch of Old Bay seasoning, or a few sprigs of fresh dill to the steaming liquid. Ensure your drawn butter is perfectly warm, not hot, to avoid melting too quickly on the crab. A sprinkle of fresh chopped parsley or chives on top just before serving will add a touch of color and freshness to the presentation.
They’re rich, slightly salty, and require nothing more than a spread of melted butter. If you like seafood, this is your dream meal. It’s the sort of cuisine that makes you feel like royalty genuine royally, none of that fake stuff.
10. Peking Duck
This is a twist on elegance, with a dash of crunch. Peking duck has super-crispy skin, very tender meat, and beautiful presentation. It comes served with paper-thin pancakes, scallions, and hoisin sauce so that you can make your own mini duck tacos.
Peking Duck
This recipe guides you through preparing a classic Peking Duck, renowned for its exceptionally crispy skin and tender, flavorful meat. The process involves a unique combination of seasoning, blanching with hot water, and meticulous air-drying, followed by slow roasting. The result is a beautifully lacquered duck, traditionally served with thin pancakes or steamed buns, hoisin sauce, fresh cucumbers, and scallions.
Equipment
- 1 Large roasting pan with rack Essential for even roasting and fat rendering
- 1 Large Stockpot For boiling water to blanch the duck
- 1 Sharp Carving Knife For precise carving of crispy skin and meat
- 1 Cutting Board For carving and resting the duck
- 1 Basting Brush For applying glazes evenly
Ingredients
Main
- 1 tablespoon soy sauce
- 2 tablespoons honey divided
- 2 tablespoons plus 1 teaspoon Chinese five spice, divided
- 2 tablespoons kosher salt
- 2 teaspoons baking soda
- 1 4-pound whole air-chilled duck (thawed, if frozen)
- ¼ cup hoisin sauce plus more for serving
- 8 boiling water divided
- For serving: thinly sliced cucumbers carrots, and scallions, steamed buns or Mandarin pancakes
Instructions
- Prepare the duck by removing any giblets or excess fat, then pat it thoroughly dry with paper towels, inside and out.
- Combine 2 tablespoons of kosher salt, 1 teaspoon of Chinese five-spice, and 2 teaspoons of baking soda, then rub this mixture generously over the duck, ensuring full coverage.
- Place the duck on a rack set over a large sink or a deep roasting pan. Carefully pour 8 cups of boiling water over the entire duck, ensuring all the skin is scalded to tighten it.
- Pat the duck thoroughly dry with paper towels again. For optimal crispness, air-dry the duck in the refrigerator, uncovered, for at least 12-24 hours, or until the skin is completely dry and taut.
- Combine 1 tablespoon of soy sauce, 1 tablespoon of honey, and 1 teaspoon of Chinese five-spice. Brush this mixture evenly over the dried duck.
- Preheat your oven to 375°F (190°C). Place the duck breast-side up on a rack in a roasting pan, adding about 1 cup of water to the bottom of the pan to catch drippings.
- Roast the duck for 1 hour. While roasting, combine the remaining 1 tablespoon of honey with ¼ cup of hoisin sauce for the final glaze.
- Reduce the oven temperature to 325°F (160°C). Turn the duck over and continue roasting for 30 minutes. Flip back to breast-side up and roast for another 30-45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is deeply golden and crispy.
- Remove the duck from the oven and let it rest on a cutting board, tented loosely with foil, for 15-20 minutes to allow the juices to redistribute.
- Carve the duck, separating the crispy skin from the meat. Serve immediately with warm steamed buns or Mandarin pancakes, extra hoisin sauce, and thinly sliced cucumbers, carrots, and scallions.
Notes
The key to authentic Peking Duck lies in achieving incredibly crispy skin and succulent meat. Ensure the duck is thoroughly dried, ideally by air-drying in the refrigerator uncovered for at least 12-24 hours after the blanching and seasoning process; this allows the skin to dehydrate, promoting ultimate crispness. The initial blanching step with boiling water helps tighten the skin. For an even more golden, lacquered finish, consider applying several thin layers of the honey glaze throughout the drying and initial roasting process. Always rest the duck for at least 15-20 minutes after roasting before carving to allow the juices to redistribute, ensuring moist meat. Serve traditionally with warm Mandarin pancakes or steamed buns, thinly sliced cucumbers, scallions, and a rich hoisin sauce.
The contrast of textures crispy, juicy duck, soft pancake is truly fabulous. It’s also typically served on special occasions, but trust me, it must be honored on its own.
11. Pho
Pho is Vietnamese noodle soup, but that description barely scratches the surface. It starts with a broth that simmers for hours, rich with bones, star anise, cloves, and other spices. Add rice noodles, thin-sliced beef, fresh herbs, lime, and chili and you’ve got something magical.
Roasted Baby Vegetables
You can roast ANY vegetables using these instructions (see photos of roasted sliced zucchini), which makes this the perfect recipe for cleaning out your fridge.
Ingredients
- 2 Â bags mixed fresh baby vegetablesÂ
- 3  tablespoons  dried basil
- 1 1/2  tablespoons  dried oregano
- 2  tablespoons olive oil
- 2  teaspoons  kosher salt
Instructions
- Preheat oven to 425 degrees.
- Wash vegetables. Place in a large bowl. Toss with olive oil to lightly coat vegetables. Toss with dried basil and dried oregano.
- Place on 2 large baking sheets. Sprinkle kosher salt on top, distribute evenly.
- Roast 20-25 minutes until vegetables are cooked and start to brown very slightly.
- A NOTE: These can be made early in the day and warmed before serving.
Notes
When it comes to vegetables, I follow a simple rule which I will gladly pass on to you: Don’t overcook, don’t under-season. If you don’t overcook, they retain their gorgeous colors, textures and flavors. If you don’t under-season, the herbs and spices enhance the natural flavors of the vegetables. I use fresh or dried herbs and always kosher salt.
Buy small quantities of the herbs and spices you use most. The basics include basil, oregano, thyme and tarragon. If you buy small bottles, these will be used up in a year.
If you want your family and friends to eat vegetables, make them look vibrant and taste great. They will disappear!
It’s comforting, light but hearty, and endlessly customizable. Whether you’re sick, sad, or just hungry, pho always hits the spot.
12. Sushi Omakase
Omakase is “I’ll leave it up to you,” and when sushi is involved, that usually ends up being the best you can do. In a good omakase restaurant, the chef picks each piece of sushi based on what’s the fresh and best that day.
Strawberry Saketini
This Strawberry Saketini is a sophisticated and quick-to-prepare cocktail. Combining vodka, sake, and strawberry liqueur, it offers a harmonious blend of spirits with a delicate fruity note. Garnished with a fresh berry, it's perfect for an elegant evening drink or a refreshing pre-dinner aperitif, ready in just 5 minutes.
Equipment
- 1 Cocktail Shaker
- 1 Jigger Or other liquid measuring tool
- 1 Strainer (often included with shaker)
- 1 Martini Glass Chilled
- 1 Paring Knife For garnish
Ingredients
Main
- Ice
- 2 1/2 ounces vodka such as Grey Goose
- 1/2 ounce sake
- 1/2 ounce strawberry liqueur
- 1 Omakase berry or strawberry
Instructions
- Chill your martini glass by placing it in the freezer or filling it with ice and a little water.
- Gather all liquid ingredients: vodka, sake, and strawberry liqueur.
- Fill a cocktail shaker with fresh ice cubes.
- Measure and pour the vodka, sake, and strawberry liqueur into the ice-filled shaker.
- If desired, gently muddle the Omakase berry or strawberry in the shaker before adding liquids, then add ice.
- Securely close the shaker and shake vigorously for 15-20 seconds until the shaker is frosty cold.
- Discard the ice and water from the chilled martini glass.
- Place a cocktail strainer over the shaker and fine strain the mixture into the prepared martini glass, ensuring no ice chips or berry pulp transfer.
- Garnish with the Omakase berry or strawberry, either by slicing and placing it on the rim or floating it in the drink.
- Serve immediately and enjoy.
Notes
To elevate this saketini, ensure all liquid ingredients are well-chilled before mixing, and always use fresh, high-quality vodka and sake. The 'Omakase berry' is premium, but a ripe, sweet regular strawberry will suffice; consider muddling it gently in the shaker before adding ice for a more pronounced berry flavor and deeper color. Shake vigorously with plenty of ice to achieve optimal chill and slight dilution, which balances the alcohol. For a visual flourish, consider rimming the martini glass with fine sugar or a blend of sugar and finely ground freeze-dried strawberry powder. A perfectly chilled glass is key for presentation and maintaining temperature; avoid over-shaking, as it can over-dilute the drink.
It’s a slow, thoughtful experience bite after bite of expertly crafted sushi, served in just the right order. If you’re used to California rolls, this will blow your mind. It’s a whole new level of sushi appreciation.
13. Ethiopian Injera
It’s a finger food, a sharing matter, getting your fingers into the food. Injera is a spongy, slightly tart flatbread that you scoop up with highly spiced stews and vegetables. Plate and fork, and great to eat.
Ethiopian Injera Bread
This recipe guides you through making Ethiopian Injera, a unique, spongy flatbread made from teff flour. It serves as the primary utensil for scooping up various Ethiopian stews and dishes. This version offers a quick preparation method, resulting in a fresh and mild Injera.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Non-Stick Skillet or Griddle A traditional Ethiopian 'mitad' is ideal, but a good quality non-stick pan works well.
- 1 Ladle For pouring batter.
- 1 Lid for skillet Crucial for steaming the top of the Injera.
Ingredients
Main
- 1 1/2 cups ground teff or teff flour
- 2 cups water
- 1/8 - 1/4 teaspoon salt to taste
Instructions
- Combine teff flour and water in a large bowl, whisking thoroughly until a smooth, thin batter forms, with no lumps.
- Cover the bowl loosely and let the batter rest at room temperature for at least 30 minutes to allow the teff flour to fully hydrate. (For a more traditional, sour Injera, ferment for 2-3 days).
- Stir in the salt until it is completely dissolved. The batter should have the consistency of thin pancake or crepe batter, able to spread easily.
- Heat a non-stick skillet or griddle (or a traditional mitad) over medium-high heat until it is hot but not smoking.
- Pour about 1/2 to 3/4 cup of batter into the center of the hot pan, swirling quickly to spread it thinly and evenly across the bottom, forming a round.
- Immediately cover the pan with a lid and cook for 2-3 minutes, or until the surface of the Injera is dry, tiny holes (eyes) have formed, and the edges begin to lift from the pan. Do not flip the Injera.
- Carefully remove the cooked Injera from the pan and place it on a clean cloth or wire rack to cool slightly.
- Repeat the process with the remaining batter, stacking the cooked Injera on top of each other as they cool to maintain their softness and flexibility.
- Serve the fresh Injera immediately as a staple accompaniment, using it to scoop up Ethiopian stews, curries, and other dishes.
Notes
Traditional Injera relies on a natural fermentation process, often taking 2-3 days, to develop its characteristic sour flavor and bubbly texture. This recipe, with its short resting time, will yield a fresher, milder Injera, less sour but still spongy. For authentic results, consider initiating a traditional fermentation with a teff starter (ersho).
The batter consistency is key: it should be thin, similar to crepe batter, allowing it to spread easily and form the signature 'eyes' (small holes) on the surface when cooked. Do not flip Injera; it should cook only on one side, with the top steaming under a lid to set.
Ensure your pan is adequately hot before pouring the batter to achieve proper bubble formation. Cooling Injera on a clean cloth or rack is important to prevent it from becoming soggy.
The flavors are rich consider berbere spice, garlic, ginger, long-cooked meat and the communal nature of it makes the entire meal somehow warm and related. It’s a food that puts people at the table, and each bite is nuanced.
