Issue · June 5, 2026
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Cantonese Braised Pork Belly with Black Bean and Star Anise
Slow-simmered pork belly melts tender in a rich, umami-laden sauce brightened by fermented black beans and fragrant star anise for deep Cantonese comfort.
Smoky One-Pan Midwestern Bratwurst Skillet with Charred Peppers
This one-pan bratwurst skillet blends smoky, charred sausage with sweet peppers and onions, finished with a tangy mustard sauce for a quick 25-minute dinner.
Smoked Pork Belly Banh Mi with Fresh Herb Slaw
Rich smoked pork belly slices layered in crusty baguettes with a crunchy, vibrant Vietnamese herb slaw and a tangy mayo-spiced sauce.
Charred Pineapple with Coconut Rum Caramel Sauce
Slices of pineapple are lightly charred on a sheet pan to deepen their tropical sweetness, then drizzled with a smoky coconut rum caramel for a vibrant, island-inspired dessert.
Cantonese Soy-Pickled Egg & Herb Rice Bowl
A vibrant breakfast bowl featuring soy-pickled soft eggs layered over jasmine rice, accented by fresh cilantro, scallions, and a bright ginger-sesame dressing for an herbaceous start.
Pan-Seared Semolina Dumplings with Sweetened Sour Cream and Berries
Soft, lightly crisp semolina dumplings pan-seared to a golden finish, served with a creamy, tangy sweetened sour cream and fresh berries for a rich Eastern European-inspired dessert.
Charred Peruvian-Spiced Pork Shoulder with Black Bean Rice
Slow-roasted pork shoulder rubbed with smoky Peruvian spices creates a crispy crust and tender interior, served alongside fluffy black bean rice infused with cumin and garlic.
Smoky Marinated Tempeh with Collard Greens and Cornbread Crumble
Firm tempeh soaked in a tangy smoked paprika marinade, seared until crisp, paired with garlicky sautéed collard greens and a crunchy cornbread crumble for a cozy Southern-inspired vegan plate.
Grilled Miso-Glazed Eggplant with Fresh Herb Salsa
Tender grilled eggplant brushed with a savory miso glaze pairs with a vibrant cilantro-mint salsa for a bright, herbaceous quick meal with Cantonese influence.
Sichuan-Spiced Pressure Cooker Breakfast Congee with Pork and Preserved Egg
A warming, savory congee infused with Sichuan spices, tender minced pork, and creamy preserved egg, pressure-cooked for a smooth texture ideal for make-ahead lunches.
Smoky Sous-Vide Eggs with Charred Eggplant and Za’atar Labneh
Silky sous-vide eggs layered over smoky, charred eggplant and tangy za’atar-spiced labneh create a textured, savory breakfast centerpiece with Middle Eastern flair.
Turkish Marinated Eggplant Steaks with Tangy Yogurt Sauce
Thick eggplant slices marinated in sumac and garlic, seared until golden, served with a tangy fermented yogurt sauce that balances smoky and bright flavors.
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