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3,466 recipes found.
Fabri's Struffoli
A traditional Italian holiday pastry made by frying small, round dough balls and coating them in sweet honey syrup, an Italian take on yakgwa.
Fabri's Vanilla Pistachio Songpyeon
Italian-style songpyeon with a fragrant vanilla dough filled with a rich pistachio filling, offering a sophisticated flavor.
Kim Dae-seok's Potato Rice Cake
Made by grinding fresh potatoes and mixing with starch, then steamed into a chewy, satisfying Gangwon-style potato rice cake filled generously with sweet black soybeans and mung bean fillings.
Chinese Cuisine Witch's Sichuan-style Spicy Jajang
A savory dish featuring a spicy sauce made by frying doubanjiang in oil to bring out a smoky, burnt aroma, served over noodles or rice.
Chinese Cuisine Witch's Pa-gireum
It is an aromatic oil made by adding green onions, onions, ginger, and garlic to cooking oil and evaporating all moisture to maximize flavor.
Seonkyoung Longest Pizza Bread
A nostalgic fallen-leaf sausage pizza bread, made with a soft fermented dough generously topped with sausage and vegetables and baked until golden.
Seonkyoung Longest's Filipino-Style Paella
A Filipino-style paella that builds deep umami with turmeric and fish sauce, loaded with meat, seafood, and vegetables.
Seonkyoung Longest's Beef Pancit Bites
Crispy fried rice noodle nest cups topped with stir-fried beef and vegetables, enjoyed as a one-bite finger food
Ttukdak Hyung's Squid Intestine Pasta
A unique pasta that uses the rich intestines of a whole steamed squid as a sauce for a savory and deep flavor.
Seungwoo Dad's Traditional British Dessert Trifle
A traditional British dessert with layers of soft cake sheet, sweet homemade custard cream, and tangy fruit jam.
Ttukdak Hyung's Danhobak Sikhye
A cool and sweet traditional beverage made by mixing mashed steamed sweet pumpkin into basic sikhye, which is fermented rice with malt water over a long period.
Striker Chef's French Rack Lamb Chop Grill
A recipe for French rack lamb chops that can be enjoyed without greasiness by cooking carrots and garlic in the lamb's rendered fat, served with a refreshing citrus sauce.