All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
772 recipes found.

Kim Ho-yoon's Pastry Pizza
A crispy-on-the-outside, soft-on-the-inside, bite-sized finger food pizza made with store-bought puff pastry dough and chopped tomatoes

Kim Ho-yoon's Mushroom Steak Truffle Cream Pasta
A premium cream pasta with deep flavor, featuring golden-seared mushroom steak and truffle porcini purée.

Kim Ho-yoon's Sugar Snap Pea and Scallop Oil Pasta
A premium one-pan oil pasta made with crisp, sweet sugar snap peas and golden-seared scallops

Lee Jae-hoon's Korean-Style Carbonara
A Korean-style cream carbonara made rich and thick with milk, fresh cream, egg yolk, and Grana Padano cheese.

Maeil Matna Potato Lasagna
Potato lasagna baked with layers of thinly sliced potatoes, rich béchamel cream sauce, and hearty meat sauce

Maeil Matna French Onion Soup
A French onion soup made by simmering deeply caramelized onions in chicken stock, then topping with toasted baguette and cheese and baking in the oven.

Maeil Matna Chicken Taco Mac and Cheese
A pasta dish served in a baked tortilla bowl, filled with spicy taco chicken breast and creamy cheese macaroni, where you can eat the bowl too.

Maeil Matna Tomato Curry and Potato Balls
An Indian-style curry combining a blended tomato butter sauce with crispy fried cheese potato balls

Maeil Matna Almond Makhani Curry
A smooth makhani curry made by blending fresh tomatoes, onion, and almonds, then straining the sauce and adding chicken breast, heavy cream, and butter.

Striker Chef's Coq au Vin
A French braised chicken dish made by simmering chopped chicken and vegetables in red wine for a deep flavor and tender texture.

Ttukdak Hyung's Truffle Cream Pasta
A luxurious cream pasta where rich heavy cream and chicken stock are added to homemade truffle paste, then simmered into the noodles for an intensely flavored dish.

Seungwoo Dad's Tomato Bruschetta
An Italian appetizer where peeled and seeded tomatoes are made into a clean concassé, mixed with basil and balsamic cream, and piled onto toasted baguette slices.