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!

The Victoria Sponge Cake was one of Queen Victoria’s favorite sweets and we can credit her for making afternoon tea with sweets and formal affair.

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.