The archive

All recipes & masterclasses

31 in-depth guides across three great culinary traditions.

Golden battered chile relleno cut open to reveal melted white cheese in tomato salsa

Mexican · Masterclass

Chiles Rellenos

Roast whole poblanos, fill with cheese, and fry a cloud-light egg coating — with tomato salsa and clear troubleshooting.

6 min read

Pork potstickers with golden crisp bases, scallions and black vinegar dip

Chinese · Masterclass

Chinese Guotie Potstickers

A fry–steam–crisp workflow for juicy pork and cabbage dumplings, with folding, wrapper and heat calibration.

6 min read

Four eggs poached in thick tomato and pepper sauce in a cast iron skillet

Mediterranean · Masterclass

North African Shakshuka

Reduce a pepper-forward tomato sauce, make wells, and poach eggs gently — with cultural context and make-ahead options.

5 min read

Spanakopita slice showing golden phyllo layers and spinach feta filling

Mediterranean · Masterclass

Greek Spanakopita

Dry spinach, cool filling and carefully buttered phyllo make a crisp Greek pie, served in slices or folded triangles.

5 min read

Corn-husk tamales opened to show masa and shredded pork with green salsa

Mexican · Masterclass

Pork Tamales with Salsa Verde

Make tender pork, bright salsa verde and soft whipped masa, then spread, fold and steam corn-husk tamales with confidence.

9 min read

Dan dan noodles topped with browned pork, scallions and bok choy in chile oil sauce

Chinese · Masterclass

Sichuan Dan Dan Noodles

Build a balanced sesame-chile sauce, crisp seasoned pork, and toss springy noodles with preserved greens at the table.

7 min read

Skewers of charred pork cubes with tzatziki, pita, tomato, onion and lemon

Mediterranean · Masterclass

Greek Pork Souvlaki

Cut pork evenly, marinate with restraint and grill over high heat, with cucumber-drained tzatziki and warm pita.

6 min read

Textured eggplant tahini dip with olive oil, parsley and sumac beside charred eggplant

Mediterranean · Masterclass

Smoky Eggplant Mutabal (Baba Ganoush)

Char and drain eggplant for a textured tahini-rich Levantine dip, with a useful distinction between mutabal and baba ganoush.

5 min read

Sliced charred steak on a board with tortillas, salsa, lime and cilantro

Mexican · Masterclass

Mexican Carne Asada

Choose skirt, flap or flank steak, control a citrus marinade and grill hot — then slice across the fibers for tender tacos.

6 min read

Wontons and thin egg noodles in clear golden broth with bok choy and scallions

Chinese · Masterclass

Cantonese Wonton Noodle Soup

Make clear broth and a bouncy shrimp-pork filling, fold small wontons, and cook noodles separately for a balanced bowl.

6 min read

Finely chopped green parsley salad with tomato, fine bulgur, romaine leaves and lemon

Mediterranean · Masterclass

Lebanese-Style Tabbouleh

An herb-led mezze salad with dry, finely chopped parsley and mint, modest fine bulgur, tomato, lemon and olive oil.

5 min read

Glossy sweet-and-sour pork with pineapple, bell pepper and onion beside rice

Chinese · Masterclass

Cantonese Sweet-and-Sour Pork

Double-fry pork, keep vegetables crisp-tender and balance a glossy pineapple-vinegar sauce, tossing just before serving.

6 min read

A square of moussaka showing potato, eggplant, lamb and béchamel layers

Mediterranean · Masterclass

Authentic Greek Moussaka

Osmotic salting, a cinnamon-laced lamb ragù and a custard béchamel that sets into clean, tall squares.

14 min read

Kung pao chicken with peanuts and dried red chilies

Chinese · Masterclass

Authentic Sichuan Kung Pao Chicken

Velveted chicken, scorched chilies and the sweet-sour 'lychee' sauce profile of real Gong Bao Ji Ding.

12 min read

Pozole rojo with hominy, cabbage, radish and lime

Mexican · Masterclass

Authentic Mexican Pozole Rojo

Blossoming hominy, a silky guajillo base and the garnishes that make pozole a celebration in a bowl.

12 min read

Tacos al pastor with pineapple in front of a trompo

Mexican · Masterclass

Authentic Tacos Al Pastor

The Lebanese-Mexican trompo, an achiote-chile adobo and the strict pineapple window that tenderizes without turning pork to paste.

14 min read

Creamy hummus swirled with olive oil, chickpeas and sumac

Mediterranean · Masterclass

Ultra-Creamy Lebanese Hummus

Alkaline cooking, skin removal and an ice-cold tahini emulsion: the method for silk-smooth hummus bi tahini.

13 min read

Seafood paella with prawns, mussels and clams in a wide pan

Mediterranean · Masterclass

Authentic Spanish Seafood Paella

Sofrito, saffron and a never-stir rule — how bomba rice absorbs broth and forms the prized caramelized socarrat crust.

14 min read

Chinese · Masterclass

Wok Hei Egg Fried Rice

Starch retrogradation, golden-rice technique and the real science of wok hei — the chef's litmus test, demystified.

13 min read

Enchiladas verdes with crema, queso fresco and onion in a baking dish

Mexican · Masterclass

Authentic Enchiladas Verdes

Blistered tomatillo salsa, a fried sauce base and the pasar por grasa step that keeps tortillas from turning to mush.

14 min read

Sliced glossy char siu pork with rice and bok choy

Chinese · Masterclass

Authentic Cantonese Char Siu

Pork collar, fermented red bean curd and a wheat-maltose lacquer — the siu mei method for sticky, charred char siu.

13 min read

Falafel broken open to show a green herb interior, with tahini and pita

Mediterranean · Masterclass

Authentic Levantine Falafel

Why canned chickpeas ruin falafel, and how raw soaked legumes create a shattering shell and a feather-light green crumb.

14 min read

Mapo tofu in a clay bowl with red chili oil and scallions

Chinese · Masterclass

Authentic Sichuan Mapo Tofu

Pixian doubanjiang, saline-blanched tofu and the three-stage starch slurry behind Chengdu's most famous dish.

15 min read

Crispy chopped Michoacán carnitas on a board with tortillas, lime and salsa verde

Mexican · Masterclass

Authentic Michoacán Carnitas

Why true carnitas is a lard confit, not a braise — and how to get spoon-tender pork with brittle, blistered edges at home.

14 min read

Red-braised pork belly cubes in a clay pot with star anise

Chinese · Masterclass

Heritage Red-Braised Pork Belly

Caramelized rock sugar, slow braising and collagen chemistry for trembling, mahogany-glazed pork belly.

10 min read

Tomato and egg stir-fry with scallions and rice

Chinese · Weeknight

15-Minute Tomato & Egg Stir-Fry

Fluffy egg curds and jammy tomato in a glossy sauce — China's beloved home-cooking staple, done right.

7 min read

Shakshuka with eggs, feta and herbs in a cast iron skillet

Mediterranean · Weeknight

25-Minute Skillet Shakshuka

Eggs gently poached in a spiced pepper-tomato sauce with feta — a one-pan meal for any time of day.

8 min read

Soy sauces, vinegar, doubanjiang, spices and a wok

Chinese · Pantry Guide

The Chinese Pantry Blueprint

Light vs dark soy, Shaoxing wine, black vinegar and doubanjiang — what to buy and why it matters.

11 min read

Tinga de pollo tostadas with avocado and pickled onion

Mexican · Weeknight

Weeknight Tinga de Pollo

Smoky chipotle, charred tomato and shredded chicken on crisp tostadas — on the table in about 35 minutes.

8 min read

Olive oil, oregano, thyme, preserved lemons, olives and sumac

Mediterranean · Pantry Guide

The Mediterranean Pantry Blueprint

How to choose real extra virgin olive oil, handle dried herbs and use preserved acids like a Mediterranean cook.

9 min read

Dried chilies, masa harina and lard on a wooden table

Mexican · Pantry Guide

The Mexican Pantry Blueprint

Guajillo, ancho, pasilla, nixtamalized masa and lard — the foundations every faithful Mexican kitchen needs.

12 min read