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Kim Milan's Pithivier
A stunning French meat pie with tenderloin, mushroom duxelles, and blanched Swiss chard wrapped in crispy puff pastry
Kim Milan Saltimbocca
A Roman-style meat dish where thin meat is topped with prosciutto and sage, folded, and quickly reduced in a butter and white wine sauce.
Kim Milan Truffle Tajarin
A Piedmont-style fresh pasta made with only egg yolks, finished with a rich butter and truffle sauce.
Kim Milan's Beef Wellington
A classic Beef Wellington with red wine sauce, featuring beef tenderloin wrapped in mushroom duxelles, prosciutto, crêpes, and puff pastry, then baked in the oven.
Kim Milan's Cauliflower Soup
A creamy soup that highlights the nutty, smooth flavor of cauliflower itself, ready in just 30 minutes.
Lee Jae-hoon's Saltimbocca
An Italian beef dish made by topping thinly sliced beef with sage and prosciutto, then lightly pan-frying and serving with a butter and wine sauce.
Maeil Matna Veggie Salad Yogurt Bowl
A one-bowl vegetable yogurt bowl topped with finely chopped fresh vegetables, chickpeas, and peanut butter for a savory flavor.
Seonkyoung Longest's Giant Pork Cutlet
A Korean-style pork cutlet recipe featuring thick pork spread wide and fried crisp for a giant pork cutlet, served with a savory homemade brown sauce made with a butter roux
Ttukdak Hyung's Spinach and Onion Stir-fry
A Western-style side dish made by stir-frying garlic slices, onions, and spinach in olive oil and butter in the same pan used for steak, seasoned with lemon juice and cheese.
Ttukdak Hyung's Bone Marrow Butter Open Sandwich
An open sandwich in fine dining style, made by spreading bone marrow butter (a combination of Korean beef leg bone marrow and butter) on a baguette and topping it with beef slices, all cooked in an air fryer.
Ttukdak Hyung's American-style Caramel Apple
A sweet and chewy homemade caramel sauce generously coated over a whole apple and finished with colorful sprinkles—an American-style dessert.
Striker Chef's Red Scallops with Saffron Cream Sauce
A high-end dish featuring the umami-rich broth from wine-steamed scallops, blended with the mildness of potatoes and the vibrant golden hue of premium saffron.