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A warm and mild Italian offal stew made by slowly simmering beef tripe with vegetable soffritto, white wine, and cannellini beans, without tomatoes.

A side dish of spinach sautéed in butter, then simmered with chicken stock, fresh cream, and cheese until rich and velvety.

A premium risotto that harmonizes the acidity of sour butter, the aroma of saffron, and 24K edible gold leaf, a signature dish of legendary Italian chef Gualtiero Marchesi.

A dish of chicken breast cooked moist and tender via sous vide, enhanced with butter basting, and served with a tomato sauce brightened with lemon and capers.

A classic Indian curry made by grilling chicken marinated in yogurt and various Indian spices until golden brown, then simmering it in a rich and savory butter tomato sauce.

An oil pasta with the pungent aroma of garlic and the umami of chicken stock, topped with tender crab meat.

A deep and rich Indian-style curry made by roasting chicken in a traditional curry oil made from toasted spices, then simmering for over an hour with yogurt and coconut milk until tender and flavorful.

A heavenly sauce created by the fusion of savory ssamjang and smooth butter! A steak that perfectly suits the Korean palate.

A nutritious Chinese-style stir-fry that harmonizes crunchy celery and tender beef.

A Chinese-style cream jjamppong loaded with fresh mussels and seafood, simmered with milk and heavy cream for a smooth yet spicy broth.

A Chinese-style stir-fried shredded potato dish, blanched to remove starch for crunchiness, with vinegar for a refreshing tang.

This is a classic yangnyeom chicken recipe by Chef Lee Yeon-bok, featuring a special sauce ratio. The chicken is double-fried for an ultra-crispy exterior and juicy interior.