Tag: knife-skills
24 recipes
Asian Sesame Slaw
Asian sesame slaw with crunchy napa cabbage, carrots, and a toasted sesame-ginger dressing that improves overnight.
Banh Mi (Vietnamese Sandwich)
Banh mi with lemongrass pork, pickled daikon, and fresh herbs on a crispy baguette.
Classic Creamy Coleslaw
Classic creamy coleslaw with a tangy-sweet dressing that improves overnight — the essential BBQ and cookout side.
Classic Tomato Bruschetta
Classic tomato bruschetta with ripe tomatoes, garlic, basil, and olive oil on toasted bread.
Curry Roasted Cauliflower
Cauliflower florets roasted with curry spices until caramelized and crispy — a flavorful plant-based side.
Essential Kitchen Equipment
The essential kitchen equipment guide — knives, cookware, thermometers, and tools that make every recipe in this curriculum possible.
French Omelet with Fine Herbs
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Fresh Spring Rolls (Goi Cuon)
Fresh spring rolls with shrimp, herbs, and peanut dipping sauce — light, cool, and vibrant.
Grilled Eggplant & Portobello Sandwich with Fresh Mozzarella and Romesco
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Lomi Lomi Salmon (Hawaiian Salmon Salad)
Lomi Lomi Salmon with cured salmon, tomato, and sweet onion. A refreshing Hawaiian side for any plate lunch.
Minestrone Soup
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Mizeria (Polish Cucumber Salad in Sour Cream)
Mizeria — a Polish cucumber salad in sour cream with dill. The simplest, most refreshing side in 15 minutes.
Nam Jim Jaew (Thai Dipping Sauce)
Nam Jim Jaew — a tangy Thai dipping sauce with lime, fish sauce, and toasted rice. Ready in 10 minutes.
Pai Huang Gua (Chinese Smashed Cucumber Salad)
Chinese smashed cucumber salad with garlic, chili oil, and black vinegar. A 15-minute Sichuan appetizer.
Poached Eggs with Hollandaise on Brioche Toast
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Raita (Indian Yogurt Condiment)
Cool, creamy raita with cucumber and mint. A 10-minute Indian condiment that balances any spicy curry.
Sashimi Platter (Seasonal Fish Selection)
A composed sashimi platter with salmon, tuna, and yellowtail. Knife technique, presentation, and the art of raw fish.
Seasonal Vegetable Salad with Classic Vinaigrette
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Som Tam (Green Papaya Salad)
Som tam with shredded green papaya, lime, and chilies — Thailand's iconic pounded salad.
Southern Collard Greens with Smoked Turkey
Southern collard greens braised low and slow with smoked turkey legs, apple cider vinegar, and a touch of heat.
Techniques Reference
The complete technique reference — knife cuts, cooking methods, food safety, egg cookery, and the seasoning principles that make good food great.
Thai Green Mango Salad
Thai green mango salad with crunchy unripe mango, roasted peanuts, and a fish sauce-lime dressing.
Vegetarian Three-Bean Chili with Ancho and Sweet Chile Peppers
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Vietnamese Banh Mi
Crispy baguette filled with lemongrass pork, pickled daikon and carrot, cilantro, and jalapeño — Saigon street food.