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An unusual pasta that serves as two courses: bake brie, cherry tomatoes, nuts, and garlic in an air fryer, serve with baguette, then toss with cooked noodles.

A one-pan toubamba pasta that skips the hassle of boiling noodles separately by directly simmering frozen spaghetti in milk and seasoned sauce.

A recipe for easily making three types of pasta – tuna tomato, salmon oyster sauce, and spam aglio e olio – using only a microwave without pots or fire.

A richly savory Mapo Tofu-style rice bowl tailored to Korean tastes by adding gochujang and oyster sauce to store-bought tomato spaghetti sauce.

A fusion ramyeon with a unique, creamy taste, combining spicy ramyeon with sundubu, tomato pasta sauce, and cheese.

A splendid eggplant dish made by pressing eggplant with a rolling pin, topping it with stir-fried ground beef and tomato sauce, then adding plenty of mozzarella cheese and baking it in an air fryer.

A healthy stir-fry that maximizes the chewy texture of eggplant by pickling it in corn syrup and salt, and enhances umami with tomato and soybean paste sauce.

A nutritious tomato egg soup enjoyed in a clear and clean Korean style, seasoned with soup soy sauce and green onions without cornstarch slurry, rather than a Chinese-style thick soup.

A healthy jeon made by pan-frying tomatoes in olive oil to enhance nutrient absorption, then adding a soft egg mixture with green onions and cooking until golden.

A simple stir-fry dish combining the aroma of scallion oil, tangy-sweet tomatoes, and smooth scrambled eggs.

A home party steak made with pork neck meat coated in flour to preserve juiciness, paired with a secret tomato spaghetti sauce for deep, savory flavor.

A trendy, restaurant-style rosé tteokbokki with a rich, creamy base of heavy cream and milk, enhanced with curry powder and capsaicin for a spicy, savory depth.