Tag: weekend-project

American BBQ Baby Back Ribs

Fall-off-the-bone tender ribs with a sticky BBQ glaze.

Australian Meat Pie

Australia''s iconic handheld pie — rich beef filling in flaky pastry.

Bandeja Paisa (Colombian Platter)

Colombia''s national dish — a massive platter of beans, rice, meat, egg, plantain, and avocado.

BBQ Baby Back Ribs (Oven)

Fall-off-the-bone tender ribs with sticky BBQ glaze.

Beef Bourguignon

Beef Rendang

Indonesian dry curry — beef slow-cooked in coconut milk until caramelized.

Beer-Battered Fish and Chips (Cod)

Birria (Mexican Braised Beef)

Jalisco''s famous chile-braised beef — served as tacos, consommé, or both.

Braised Beef Short Ribs

Brioche

Cajun Chicken and Sausage Gumbo

Louisiana''s iconic stew — dark roux, the holy trinity, and filé powder.

Caribbean Oxtail Stew

Rich, gelatinous oxtail braised with butter beans in a dark, savory gravy.

Carnitas (Mexican Braised Pork)

Char Siu (Chinese BBQ Pork)

Chicken Biryani

Layered, fragrant, saffron-scented rice with spiced chicken — India's most celebrated dish.

Chilean Empanadas de Pino

Baked beef empanadas with onion, olives, raisins, and hard-boiled egg.

Chinese Hot Pot

A communal feast — simmering broth at the table with meats, vegetables, and noodles.

Chinese Roast Duck (Simplified)

Crispy-skinned roast duck with a five-spice and hoisin glaze.

Cinnamon Rolls

Soft, gooey cinnamon rolls with cream cheese frosting.

Classic Beef Stew (Ragoût de Boeuf)

The definitive braised beef stew — seared chuck, red wine, root vegetables, and herbs. A 3-hour exercise in the complete braising method.

Congee (Rice Porridge)

Rice cooked until it breaks down into a silky, comforting porridge.

Coq au Vin

Country-Style Pork Terrine (Pâté de Campagne)

A rustic French terrine of ground pork, liver, and pistachios wrapped in bacon and baked in a water bath. The gateway to forcemeat technique.

Duck Confit

Duck legs slow-cooked in their own fat until silky and tender — the French preservation classic.

Eggplant Parmesan

Feijoada (Brazilian Black Bean Stew)

Brazil''s national dish — a rich black bean stew with smoked and cured meats.

Finnish Cardamom Bread (Pulla)

A sweet, braided bread perfumed with cardamom — the heart of Finnish fika.

Focaccia

Gravlax (Scandinavian Cured Salmon)

Salmon cured in salt, sugar, and dill — Scandinavia''s elegant appetizer.

Haitian Griot (Fried Pork)

Haiti''s signature dish — pork braised in citrus then fried until crispy.

Hangi-Style Chicken (Oven Method)

Inspired by the Maori earth oven — chicken and root vegetables slow-roasted with smoky, earthy flavors.

Homemade English Muffins

Nooks and crannies you can't get from a store.

Hungarian Goulash

Hungary''s national stew — beef braised with sweet paprika, onions, and caraway.

Hyderabadi Chicken Biryani

India''s most celebrated dish — layered saffron rice and spiced chicken sealed and steamed.

Jamaican Curry Goat

Jamaica''s celebration dish — tender goat slow-cooked in a fragrant curry.

Kalua Pork

Hawaiian slow-roasted pork — smoky, tender, and shredded. Traditionally cooked in an underground imu.

Lamb Rogan Josh

Kashmiri slow-braised lamb in a rich, aromatic red sauce.

Lamb Shanks Braised in Red Wine

Lasagna Bolognese

The real deal — ragù bolognese, béchamel, fresh pasta sheets, layered and baked.

Lemon-Herb Spatchcock Chicken

Lu Sipi (Tongan Lamb in Coconut)

Tongan lamb wrapped in taro leaves and baked in coconut cream.

Masala Dosa

Crispy fermented rice-lentil crepe filled with spiced potato — South India''s iconic breakfast.

Moroccan Chicken Tagine with Preserved Lemons

Aromatic North African stew with olives, preserved lemons, and warm spices.

Moussaka

Greece''s iconic layered casserole — eggplant, spiced lamb, and creamy béchamel.

Mushroom and Lentil Bolognese

Nacatamal (Nicaraguan Tamale)

Nicaragua''s giant tamale — masa dough stuffed with pork, rice, potatoes, and olives, wrapped in banana leaves.

Nashville Hot Chicken

Fiery cayenne-coated fried chicken — Nashville''s spicy legend.

Neapolitan-Style Pizza Dough

New Zealand Herb-Crusted Rack of Lamb

New Zealand''s finest export — rack of lamb with a Dijon-herb crust.

Osso Buco

Braised veal shanks in a white wine and vegetable sauce, finished with gremolata.

Paella Valenciana

The original paella from Valencia — chicken, rabbit, and green beans with saffron rice.

Pappardelle with Short Rib Ragù

Pepián (Guatemalan Spiced Chicken Stew)

Guatemala''s national dish — chicken in a toasted seed and chile sauce.

Pernil (Puerto Rican Roast Pork Shoulder)

Slow-roasted pork shoulder marinated in garlic, oregano, and vinegar.

Pierogi (Polish Dumplings)

Polish filled dumplings — boiled then pan-fried with butter and onions.

Potato Gnocchi with Brown Butter and Sage

Pillowy potato dumplings in nutty brown butter — a masterclass in gentle handling.

Potato Gratin Dauphinois

Pozole Rojo

Mexico''s celebratory pork and hominy stew in a rich red chile broth.

Pulled Pork (Oven Method)

Ratatouille (Confit Byaldi Style)

Rigatoni alla Genovese

Naples' secret masterpiece — a 4-hour onion ragù that melts into sweet, silky sauce.

Ropa Vieja (Cuban Shredded Beef)

Cuba''s national dish — flank steak braised and shredded in a pepper-tomato sauce.

Salmon en Croûte

Samosas (Potato and Pea)

Crispy fried pastry triangles filled with spiced potatoes and peas.

Scalloped Potatoes

Thinly sliced potatoes baked in a creamy sauce until golden.

Seafood Paella

Saffron rice with seafood, cooked in a wide pan to develop the prized socarrat (crispy bottom).

Shoyu Ramen

Soy-based ramen with rich pork broth, chashu pork, soft-boiled egg, and nori.

Singapore Chili Crab

Singapore''s national dish — whole crab in a sweet, spicy, tangy tomato-chili sauce.

Slow Cooker Pork Shoulder

Set it and forget it — 8 hours to fork-tender pulled pork.

Smoked Baby Back Ribs (3-2-1 Method)

Fall-off-the-bone ribs using the 3-2-1 method — 3 hours smoke, 2 hours wrapped, 1 hour sauced. A full-day project that teaches low-and-slow smoking.

Soft Pretzel Bites

Chewy, salty pretzel bites with a baking soda bath for that classic crust.

Sourdough Starter (7-Day Guide)

Capture wild yeast and build a living starter from scratch.

Southern Fried Chicken

Buttermilk-brined, double-dredged, perfectly crispy — the American classic.

Spanakopita (Greek Spinach Pie)

Flaky phyllo pastry filled with spinach, feta, and herbs — Greece's beloved savory pie.

Swiss Cheese Fondue

Melted cheese with wine and kirsch — Switzerland''s communal dining tradition.

Tamales (Pork in Red Chile)

Masa dough filled with chile-braised pork, wrapped in corn husks and steamed.

Texas-Style Brisket (Oven Method)

Low-and-slow beef brisket with a peppery bark — Texas BBQ at home.

Tonkotsu Ramen (Simplified)

Creamy, milky-white pork bone broth — the king of ramen.

Vietnamese Pho (Beef Noodle Soup)

Aromatic beef broth simmered for hours with star anise, cinnamon, and ginger.