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Recipes
Peking-Style Duck Legs offer a rich, flavorful alternative to the traditional whole Peking duck. This version captures the same glossy, lacquered skin and aromatic five-spice flavor, using tender duck legs roasted until golden and crisp. Perfect for a festive meal or a decadent dinner with minimal fuss.
Poaching cod in a flavorful coconut broth results in moist, tender fish that’s subtly sweet and deeply aromatic. It’s a dish rooted in Southeast Asian and Caribbean flavors—adaptable, vibrant, and always comforting.
Sesame-Crusted Ahi Tuna is a restaurant-quality dish that’s surprisingly easy to make at home. The exterior is seared to nutty, golden perfection while the interior stays buttery and rare. Paired with a soy-ginger dipping sauce or wasabi mayo, this dish is both light and luxurious.
Bison ribeye is prized for its deep, clean flavor and low fat content, making it perfect for quick, high-heat searing. Topped with a melt-in-your-mouth smoked paprika butter, the steak becomes even more decadent, while maintaining a balance of earthiness and spice.
Szechuan Orange Duck is a bold, flavorful dish that marries crispy seared duck with a spicy, tangy, slightly sweet orange glaze infused with classic Szechuan peppercorns and aromatics. This dish brings together the elegance of duck with the fiery allure of Chinese cuisine, making it a showstopper for special dinners or date nights.
Mackerel is a beautifully oily, flavorful fish that pairs perfectly with Moroccan spices like cumin, paprika, cinnamon, and coriander. Whether pan-seared or grilled, this dish is a vibrant centerpiece that pairs well with couscous, herbed salads, or flatbreads.
Crispy Skin Trout with Herb Butter is a beautifully simple and elegant dish that delivers big on texture and flavor. The skin crisps up like golden lace, while the meat stays buttery and tender. A dollop of fresh herb butter on top adds richness and aromatic brightness with minimal effort.
Sicilian Swordfish Involtini (Involtini di Pesce Spada) are elegant little rolls of thinly sliced swordfish, filled with a mixture of breadcrumbs, herbs, capers, and pine nuts. They’re grilled or baked to perfection and often served with lemon wedges or a light tomato sauce. Briny, savory, and sunshine-bright—this dish captures the soul of Sicilian coastal cuisine.
Duck Breast with Cherry Port Sauce is a refined and romantic main course, ideal for dinner parties or a special evening at home. It balances the rich, savory flavor of seared duck with a luscious reduction of port wine and cherries—both tart and sweet. Elegant, flavorful, and surprisingly doable!
“En papillote” is a cooking method where food is enclosed in parchment paper and baked, allowing it to steam in its own juices. This results in tender, flavorful fish infused with herbs, citrus, and seasonal vegetables—all with minimal fat and fuss. It’s a stunning presentation when opened at the table!