Korean Street Toast (Gilgeori Toast)

Credit: Maangchi; Darun Kwak, New York Times

Ingredients

1 cup shredded cabbage
2 tbsp carrot matchsticks
2 tbsp yellow onion
2 green onions, sliced diagonally
1/4 tsp salt
2 slices soft sandwich bread
butter
sugar or jam
1 slice American cheese or other mild cheese (optional)
1 slice ham (optional)
ketchup, Kewpie mayo, or sriracha (optional)

Directions

Mix the vegetables together in a bowl. Add salt. Squeeze the veggie mixture together for ~20 seconds to tenderize them. Add the egg and mix. It should look mostly like vegetables, held together with some egg.

Melt some butter in a pan and grill the bread in it. Set aside. Sprinkle some sugar or spread jam on each slice of bread. Cook the egg and veggie mixture, in the same pan, adding butter if needed, and shaping it into a rough square to fit the bread. After ~3 minutes, carefully flip and cook until the other side is golden brown. Place cheese and ham on top, if using. Place on one slice of bread, add any condiments, and add other slice of bread, sweet side down.


Notes

So delicious, and a great way to get veggies in during breakfast! There’s a lot of flexibility with this recipe. I made mine a bit less decadent and just toasted the bread instead of grilling it in butter, and added strawberry jam. I did cook the egg and veggie mixture in butter though. Loved the ham and American cheese!

 
 

Ranch Dressing

Credit: David Chang, Dinner Time Live

Ingredients

1/2 cup buttermilk
1/4 cup sour cream (I used full fat Greek yogurt)
1/4 cup Kewpie mayo
4 cloves garlic, minced
1 shallot, minced
1 teaspoon onion powder
1 teaspoon lemon juice
1/2 teaspoon soy sauce
1/2 teaspoon Momofuku Savory Seasoned Salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (I used smoked paprika)
1/2 teaspoon MSG
2 tablespoons minced chives

Directions

Mix everything together and chill until ready to serve.


Notes

So, like, OMG to the absolute max. This dressing is so savory yet refreshing. I have no idea how much of it is due to Momofuku’s salt, but so worth it if that’s the end result. The fresh shallots, garlic, and chives make it, along with the double whammy of Kewpie mayo and MSG.

 
 

Blue Cheese Dressing

Credit: Craig Claiborne, New York Times

Ingredients (updated and reduced by half)

1/4 cup Kewpie mayo
1/4 cup buttermilk
1/4 cup full fat Greek yogurt
1 tbsp finely chopped onion
0.5 tsp finely minced garlic
2 tbsp cup finely chopped parsley
1/2 tbsp lemon juice
1/2 tbsp white wine vinegar
3 oz crumbled blue cheese
1/4 tsp MSG
Freshly ground pepper to taste

Directions

Mix everything together and chill until ready to serve.


Notes

So the original dressing was a bit thicker than I wanted. I’ve learned Kewpie mayo (which has MSG), full fat Greek yogurt, and buttermilk combine well to make an excellent base for creamy dressings. I increased the blue cheese by 50% to get it to the right consistency and flavor…and of course, added a bit more MSG. I only make half the recipe at a time so I adjusted the amounts accordingly.

Ingredients - original NYT recipe

1 cup mayonnaise
2 tbsp finely chopped onion
1 tsp finely minced garlic
1/4 cup finely chopped parsley
1/2 cup sour cream or full-fat Greek yogurt
1 tbsp lemon juice
1 tbsp white wine vinegar
4 oz crumbled blue cheese
Freshly ground pepper to taste
Salt, if needed

Directions

Mix everything together and chill until ready to serve.


Notes

So good. The onion, garlic, and parsley make it. A good block of blue cheese is key. The first time I made this I used Best Foods Olive Oil Mayo and Fage full-fat Greek yogurt and it was great.

 
 

Soboro Don

Credit: Namiko Chen, Just One Cookbook


Ingredients

1 lb ground chicken (regular or lean work fine)
2 tsp grated fresh ginger
2 tbsp sake
2 tbsp mirin
3 tbsp sugar
5 tbsp soy sauce


Directions

Put the ground chicken in a cold nonstick skillet (no oil needed). Mix the rest of the ingredients together, then pour over the chicken. Cook on medium heat until the chicken is no longer pink. Then cook until the juices have evaporated and there are some brown bits on the chicken. Serve over rice with shredded pickled red ginger (kizami beni shoga) and a vegetable.


Notes

This takes only about 15 minutes! You can also serve it traditionally with slightly sweetened scrambled eggs (about 2/3 tsp sugar per egg).

 
 

Puffed Apple Pancake

Credit: Arroyo Village Inn, Arroyo Grande, CA


Ingredients

1 cup whole milk
4 large eggs
3 tbsp granulated sugar
1 tsp vanilla extract or paste
1/2 tsp salt
1/2 tsp ground cinnamon
2/3 cup all-purpose flour
4 tbsp (1/2 stick) unsalted butter
2 apples
3 tbsp brown sugar
raisins, optional


Directions

Preheat oven to 425. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth.

Place butter in 9x13 glass baking dish and place in oven until butter melts, about 5 minutes.

Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling, about 10 minutes.

Pour batter over apples in dish and sprinkle with brown sugar and raisins, if using. Bake until pancake is puffed and brown, about 20 minutes. Serve.

Notes

So easy, and made mostly with pantry ingredients. You can make 0.5x the recipe in an 8x8 dish…we’ve been known to make 1.5x in an 11x17 dish…

 
 

Tijuana Dog

Ingredients

hot dog
bacon
hot dog bun
pickled jalapeños
sauce: mayo, mustard, hot sauce

Directions

Preheat oven to 425. Wrap a raw piece of bacon around a hot dog, and place in the oven for 20-30 minutes, turning half-way through, until the bacon is cooked. Place in bun with pickled jalapeños. Mix some mayo, mustard, and hot sauce together and drizzle on top.


Notes

The combo of bacon, pickled jalapeños, and the hot sauce is great with the hot dog! The bacon makes it more filling ^_^

 
 

Brown Butter Toffee Chocolate Chip Cookies

Credit: Bon Appetit


Ingredients

1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 tsp baking soda
3/4 tsp kosher salt
1 cup packed brown sugar
1/3 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract or paste
2 1.4 oz chocolate toffee bars, either Skor or Heath
1 1/2 cups Guittard 66% chocolate baking wafers

Directions

Cook 1 cup (2 sticks; 227 g) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath), about 10 minutes.

Whisk 2 cups (250 g) all-purpose flour, 1 tsp. baking soda, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.

Add 1 cup (packed; 215 g) dark brown sugar and ⅓ cup (73 g) granulated sugar to the browned butter. Using an electric mixer (either a stand mixer or hand mixer) on medium speed, beat until incorporated, about 1 minute. Add 2 large eggs, room temperature and 2 tsp. vanilla extract, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in 2 1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼" pieces and 1½ cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao) with a wooden spoon or rubber spatula. Let dough sit in the mixing bowl at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Place a rack in middle of oven; preheat to 375°, and line a baking sheet with parchment paper. Using a 1-oz. ice cream scoop, portion out balls of dough and place on prepared baking sheet, spacing about 3" apart (you can also form dough into ping pong–size balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with flaky sea salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough, using a cool baking sheet lined with fresh parchment paper.

Do ahead: Cookie dough can be made 3 days ahead; cover and chill in the refrigerator—or freeze for up to 3 months. Let dough come to room temperature before baking.

Notes

These are dangerous. Enough said.

 
 

Taco Seasoning

Credit: Bill Echols, Allrecipes


Ingredients

1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp kosher salt
1 tsp ground black pepper


Directions

Mix everything together and store in an airtight container. Recipe can be easily scaled up.


Notes

This is a classic seasoning I’ve used for years—love it.

 
 

Turkey Taco Bowl

Ingredients

1 lb ground turkey, 93% lean
1 yellow onion
some olive oil
2 cloves garlic
8 oz tomato sauce
1 tbsp taco seasoning, more if needed

tortilla chips
beans
cheese
avocado
sour cream
veggies


Directions

Sauté the onion and garlic in some olive oil. Add the turkey and cook until no longer pink. Add the taco seasoning and mix. Then portion out taco meat, anything else you want to add, and eat with tortilla chips or Fritos Scoops!


Notes

Ok, this is comfort in a bowl, and quick!

 
 

Caesar Salad Dressing

Credit: Jenn Segal, Once Upon a Chef

Ingredients

2 garlic cloves, minced
1 tsp anchovy paste
2 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 c Best Foods Olive Oil mayo
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Directions

Mix the garlic, anchovy paste, lemon juice, mustard, and Worcestershire together. Add mayo and mix. Add in cheese, salt, and pepper.


Notes

This dressing is just the right balance and so flavorful! It’s quite thick, but dilutes well with the moisture from romaine.

Update

You can replace half the mayonnaise with full-fat greek yogurt for a lighter version that tastes just as great!

 
 

Ginger Scallion Sauce

Credit: Chung Sun Lau, Made with Lau

Ingredients

2 oz green onion, white and light green parts
1.5 oz ginger
5 tbsp avocado oil
1 tbsp roasted sesame oil
2 tsp salt


Directions

Finely mince the green onion and ginger. Pour avocado oil into a wok and heat to ~350 degrees. Cook the ginger for 15 seconds, then add the onions and cook another 20 seconds or so. Pour into a heatproof bowl, and add sesame oil and salt.


Notes

This sauce smells unbelievably good, and is so perfect with sous-vide chicken breast, tofu, rice, eggs, anything really! Finely mincing the green onion and ginger takes time, but it’s worth it. The original recipe calls for corn oil, but I use avocado oil as it’s less inflammatory.

 
 

Cheesy Chicken Fritters

Credit: Natasha Kravchuk, Natasha’s Kitchen

Ingredients

1 1/2 lbs chicken thighs or breasts
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour
4 oz mozzarella cheese (or 4 sticks of string cheese, diced fine)
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt , or to taste
1/8 tsp black pepper
avocado oil or other high-heat oil


Directions

Dice the chicken into 1/4-inch pieces. Add to a bowl along with the other ingredients, mix, and let sit in the fridge at least 2 hours. Take a scoop and pan-fry in batches, about 3-4 minutes per side. When they’re cooked, put them on a baking sheet in the oven to keep warm until serving.


Notes

The most time-consuming thing is dicing the chicken. Once that’s done, these are so easy! The dill just makes it, and serving it with garlic yogurt sauce is a must!

 
 

Garlic Yogurt Dip

Credit: adapted from Natasha Kravchuk, Natasha’s Kitchen

Ingredients

1/3 cup 5% Greek yogurt
1 large garlic clove, pressed through a garlic press or finely minced
1/2 tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper


Directions

Combine everything in a bowl and let sit in the fridge for at least an hour before serving.


Notes

This dip is SO good! It got my son to eat yogurt 😄 The original recipe calls for mayonnaise but the Greek yogurt is fantastic and a fraction of the calories. I could see always having this on hand.

 
 

Sauteed Apples

Credit: Natasha Kravchuk, Natasha’s Kitchen

Ingredients

2 tbsp unsalted butter
2 lbs Granny Smith apples, peeled, cored and sliced 1/4”-thick (4 large or 6 medium apples)
1/3 cup water
2 tsp cornstarch
1/4 cup brown sugar, or added to taste (use 2 tbsp for sweeter apples)
1/2 tsp cinnamon
1/8 tsp salt


Directions

Cook the apples in butter for 6-8 minutes, covered, until softened. In a separate bowl, stir together 1/3 cup cold water and corn starch until dissolved into a slurry. Add the cornstarch slurry, brown sugar, cinnamon, and salt. Stir to combine and cook for for 2-3 minutes more.


Notes

These apples are so versatile! They’re great in overnight oats, on yogurt, with pork, over ice cream, or just plain.

 
 

Overnight Oats

Ingredients

2/3 cup milk
1/2 cup rolled oats
1 tbsp chia seeds
2 tsp brown sugar or maple syrup
1/4 tsp cinnamon
1/4 tsp vanilla paste
pinch salt


Directions

Mix all ingredients and let sit overnight in the fridge. Heat up in the microwave with desired amount of sweetener.


Notes

Sliced bananas or sautéed apples are great additions.

 
 

Air Fryer Brussels Sprouts

Ingredients

brussels sprouts
olive oil
salt


Directions

Coat the brussels sprouts in a little olive oil and salt. Cook in the air fryer at 400 for 12 minutes.


Notes

So brown and crispy on the outside, and still tender on the inside. The outer leaves that fall off and become chips are super-tasty!

 
 

Charcuterie Board

Credit: Natasha’s Kitchen

Ingredients

hard and soft cheese
meats
sweet and savory spreads
fresh and dried fruit
raw and roasted vegetables
pickles, olives, or other briny foods
nuts
crackers
baguette toasts


Directions

For the baguette toasts, slice a baguette and brush each slice with olive oil. Bake at 350 until lightly toasted.


Notes

Natasha’s Kitchen has a great video for inspiration, including how to arrange the foods. We served this on New Year’s Eve and New Year’s Day and it was a hit!

 
 

Brown Butter Financiers

Credit: David Lebovitz

Ingredients

1 c (140g) Bob’s Red Mill Superfine Almond Flour
3/4 c plus 2 tablespoons (180g) sugar
5 tbsp (45g) all-purpose flour or Bob’s Red Mill Paleo Baking Flour
1/4 tsp salt
4 large egg whites
1/2 teaspoon Penzeys Almond Extract
2 1/2 ounces (75g) brown butter, warm or cool (not hot)


Directions

Mix ingredients and bake in a greased mini muffin tin at 375 for about 16 minutes, until browned at the edges and golden in the center. You can substitute the same volume/weight of all-purpose flour for the paleo flour.


Notes

Love that you can make these gluten-free with virtually no difference in taste. A good quality almond extract is key if you like these to taste very almond-y, which I do!

 
 

Roasted Pork Loin

Ingredients

pork loin
salt
rosemary
garlic
olive oil


Directions

Combine the salt, rosemary, garlic, and olive oil into a paste in a mortar and pestle. Rub onto the pork. Roast at 550 for 15 minutes until brown, then at 350-375 until the pork reaches an internal temperature of 145.


Notes

This pork is so great for batch cooking. My husband got a 4lb loin at Trader Joe’s and we had it warm with a baked potato and kale, cold thinly sliced on a charcuterie board, and in fried rice!