A culinary education for the home kitchen — from fond to flame
Fond & Flame

Asian-American fusion

Red and The Wolf Recreations

The kitchen at Red and The Wolf builds fearless mash-ups — Szechuan, Peruvian, and Korean flavors woven into American comfort food, from hand-folded bao to smoked-then-fried wings. These are our home cook’s homages to the dishes that stuck with us. If you can, go eat the real thing.

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Black Garlic Whipped Potato — potatoes recipe plated
280P 5gC 34gF 15g
potatoes

Black Garlic Whipped Potato

Silky whipped potatoes enriched with butter, cream, and sweet, molasses-deep black garlic. A fusion twist on the steakhouse side.

Beginner 40m$
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Chili Crisp Deviled Eggs — appetizer recipe plated
150P 7gC 2gF 13g
appetizer

Chili Crisp Deviled Eggs

Classic deviled eggs with an umami-rich miso-mayo filling, topped with crunchy chili crisp and fried garlic. A fusion party bite.

Beginner 30m$
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Elotes Caesar Salad — composed recipe plated
320P 9gC 22gF 22g
composed

Elotes Caesar Salad

Mexican street corn meets Caesar salad: charred corn, cotija, and hominy on romaine with a green-chili Caesar dressing.

Beginner 30m$
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General Tso's Cauliflower — fried recipe plated
320P 8gC 42gF 14g
fried

General Tso's Cauliflower

Hand-battered cauliflower fried crisp and tossed in a sweet-savory General Tso's glaze. A vegetarian take on the takeout classic.

Intermediate 45m$
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Mushroom Bulgogi — vegetables recipe plated
310P 9gC 38gF 12g
vegetables

Mushroom Bulgogi

King trumpet and shiitake mushrooms in a sweet-savory Korean BBQ marinade, seared hard and served over rice. A meaty vegan bulgogi.

Intermediate 40m$$
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Peruvian Chicken Bao — chicken recipe plated
460P 28gC 46gF 18g
chicken

Peruvian Chicken Bao

Steamed bao filled with char-grilled Peruvian-marinated chicken, creamy ají verde, and quick pickles. A fusion handheld.

Intermediate 1h 30m$$
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Peruvian Grilled Chicken with Ají Verde — chicken recipe plated
520P 42gC 6gF 34g
chicken

Peruvian Grilled Chicken with Ají Verde

Char-grilled chicken marinated in cumin, garlic, and soy, served with a bright, spicy Peruvian ají verde green sauce.

Intermediate 1h 15m$$
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Smoked and Flash-Fried Wings — chicken recipe plated
540P 38gC 4gF 40g
chicken

Smoked and Flash-Fried Wings

Chicken wings smoked low for deep flavor, then flash-fried for shatter-crisp skin. The best-of-both-worlds wing method.

Intermediate 2h 30m$$
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Szechuan Hot Chicken Bao — chicken recipe plated
480P 26gC 48gF 20g
chicken

Szechuan Hot Chicken Bao

Pillowy steamed bao stuffed with fried chicken thigh in a numbing Szechuan chili glaze, with togarashi mayo and quick pickles.

Advanced 3h$$
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Szechuan Spare Ribs — pork recipe plated
620P 34gC 18gF 44g
pork

Szechuan Spare Ribs

Pork spare ribs cooked sous vide until fork-tender, coated in a Szechuan peppercorn brown-sugar rub, and flash-fried crisp.

Advanced 9h$$
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A tip of the toque to the team at Red and The Wolf. These are original, home-tested recipes inspired by dishes we loved there — not the restaurant's recipes, and no affiliation is implied. Please go support the original at Red and The Wolf.