Spam Musubi

Ingredients

• 1 can Spam (low sodium preferred)
• 1 cup Jasmine or Japanese Botan rice
• 1/4 cup rice wine vinegar 
• 1/4 cup soy sauce
• 1 Tablespoon minced garlic 
• 1 tsp. grated ginger
• 1/4 cup sugar
• 1 sheet seaweed or nori 

Directions 

1. Cook your rice according to package instructions.
2. While the rice is cooking, slice the spam into 6 equal-sized pieces.
3. Mix together the rice wine vinegar, soy sauce, garlic, ginger, and sugar in a small bowl. Put the Spam slices into the mixture, making sure each slice is well-coated, and marinate for about 30 minutes, or until the rice is finished cooking.
4. In a nonstick skillet, heat a little oil over medium-high heat. Brown the spam according to taste, at least 2 minutes on each side.
5. Add remaining marinade mixture to the pan and immediately turn the heat down to low. It boil and bubble like crazy and the sugar will naturally caramelize. Remove from heat.
6. Using a pair of scissors, cut the nori into strips. The width is your own personal preference You can use the pre-cut nori lines as your guide. 
7. If you can't find a sushi or musubi mold, try cutting off the ends of the spam can and use it as the mold. You can your hands to shape them too.
8. You'll need to position the mold in the center, near the end of the nori strip.  Scoop a bit of rice in your mold and press down firmly remove the mold and add a slice of cooked spam. Fold over the nori, put a tiny bit of water to "seal" it 
9. Serve immediately.
10. Wrap leftovers in plastic wrap and refrigerate. Pop them in the microwave for a few seconds to warm up and soften them as refrigeration tends to make rice harden.

Kimbap/Gimbap

Ingredients

• 5 sheets of roasted gim/nori (seaweed sheets)
• 4 cups cooked short-grain rice 
• 1/2 pound beef skirt steak (or tenderloin, or ground beef, or even Spam)
• 1 large carrot, cut into matchsticks 
• 5 strips of yellow pickled radish (use pre-cut danmuji or cut into 8 inch long strips)
• 8 to 10 ounces spinach (1 small bunch), blanched, rinsed in cold water, and strained
• 3 eggs
• 3 garlic cloves
• 2 teaspoons soy sauce
• 1 tablespoon plus 1 teaspoon brown (or white) sugar
• 1 1/2 teaspoon salt
• 2 1/2 tablespoons sesame oil
• Vegetable oil

Directions

1. Rice: Place freshly made rice in a large, shallow bowl. Gently mix in 1/2 teaspoon salt and 2 teaspoons sesame oil over top with a rice scoop or a wooden spoon. Let it cool down enough so it’s no longer steaming. Cover and set aside.
2. Spinach: Combine the blanched spinach, 2 minced garlic cloves, 1/2 teaspoon salt, and 2 teaspoons sesame oil in a bowl. Mix well by hand and put it on a large platter with the sliced yellow pickled radish.
3. Carrots: Combine the carrot matchsticks with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops vegetable oil. Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the spinach.
4. Steaks: Trim the fat from the skirt steaks and slice into 1/4 inch wide, 3 to 5 inch strips. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, 1/4 teaspoon ground black pepper,1 tablespoon plus 1 teaspoon brown (or white) sugar, and 2 teaspoons sesame oil. Mix well by hand. Set aside, and let them marinate while you do the egg strips.
5. Eggs: Crack 3 eggs in a bowl and add ¼ teaspoon salt. Beat it with fork and remove the stringy chalaza. Drizzle a few drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan. When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown. Cut it into 1/2 inch wide strips. Put it next to the spinach on the platter.
6. Finish steaks: Heat up a pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked. Set aside. 
7. To roll kimbap: Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread about 3/4 cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the gim.
8. Place beef, carrot, yellow pickled radish strip, a few egg strips, and spinach in the center of the rice.
9. Use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.
10. Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap.
11. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
12. Repeat 4 more times with the remaining ingredients.
13. Put some sesame oil on the finshed rolls and sprinkle some sesame seeds over top. Cut each roll into 1/4 inch pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
14. Put it on a plate and serve immediately or pack it in a lunchbox.

Asian Swiss Roll

Ingredients

• 1/2 cup cake flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 3 eggs, separated
• 6 tablespoons sugar, divided
• 1/2 teaspoon vanilla extract, optional
• 2 tablespoons melted butter, cooled
• 2 tablespoons milk
• 1/4 teaspoon cream of tartar
• 1/2 cup cold heavy cream
• 2 tablespoons powdered sugar

Directions

1. Preheat the oven to 350F. Sift together the cake flour, cornstarch, and salt twice.
2. In a large bowl, whisk together the 3 egg yolks and 2 tablespoons sugar. Whisk in the vanilla, melted butter, and milk until it’s light yellow and fully emulsified. Thoroughly fold in the sifted dry ingredients until there are no lumps. Set aside.
3. Using an electric mixer with the whisk attachment, whip the egg whites and cream of tartar until you get soft peaks. Add another 4 tablespoons of sugar to the egg whites and whip until you get stiff peaks.
4. Taking 1/3 of the egg white mixture at a time, fold it into the egg yolk mixture create a light and airy batter. Make sure everything is thoroughly combined. 
5. Line a 9x13-inch baking pan with parchment paper. You can cut the four corners of the paper and overlap it to create smooth corners.
6. Pour the mixture in the pan and smooth it out so it’s completely even. It’s crucial that the batter be evenly distributed in the pan. Knock the bottom of the pan on a tabletop a few times (you can cover the table’s surface with a kitchen towel to make sure you don’t break anything) to get rid of any large air bubbles.
7. Bake in the preheated oven on the middle rack for 13-15 minutes, or until a skewed inserted in the middle of the cake comes out clean.
8. Remove from the oven and let it cool for 15 minutes. Flip the pan out onto another piece of parchment paper. Carefully peel off the parchment paper that the cake was baked with. Turn the cake so the pale side is up. Trim off the short ends of the cake.
9. In a mixer, whip the cream along with the powdered sugar until you get stiff peaks. When the cake is still warm enough to be pliable but not warm enough to melt your cream, spread the whipped cream evenly onto the cake, leaving one inch on one of the short ends uncovered.
10. To roll the cake up, taking out a rolling pin and place it underneath the parchment paper your cake is sitting on. Slowly roll the parchment paper onto the rolling pin one side as you roll up the cake on the other. Essentially, you’re using the rolling pin to push the cake forward as you roll. At the same time, you’re using the pin to roll up the loose parchment paper. Once rolled, dust with more powdered sugar if you like. Slice of the ragged ends, then slice the cake into 4-6 pieces, depending how big you want them. Serve.

Variations:

• Strawberry (or other fruit) Swiss Roll: Add 3 lines (evenly spaced) of quartered strawberries or other diced fruit crosswise along the whipped cream. Roll as normal.
• Matcha-Red Bean Swiss Roll: Sift 1 Tbsp. matcha powder along with the dry ingredients Bake cake as normal. Fold in 1/2 cup red bean paste to the whipped cream, then roll as normal.

Brioche

Ingredients

• 1 tablespoon active dry or instant yeast
• 1/2 cup water or milk
• 1/4 cup sugar
• 6 large eggs
• 2 teaspoons salt
• 4 to 4 1/2 cups all-purpose flour
• 1/2 pound (16 tablespoons) unsalted butter, softened
• 1 yolk beaten with 1 tablespoon water, for the glaze

Directions

1. Combine the yeast and water in the bowl of a stand mixer, and allow the yeast to dissolve for a few minutes. Add the sugar and the eggs, and stir until the eggs are broken up. Add the salt and 4 cups of the flour. Stir until you've formed a shaggy, floury dough.
2. Knead the dough for about 2 minutes: With a dough hook on low speed, knead the dough for about 2 minutes, until all the flour has been absorbed and the dough comes together in a fairly smooth ball.
3. Begin adding the butter: Increase the mixer speed to medium. Begin adding the butter one tablespoon at time. Wait until one lump is mostly mixed in before adding the next. Stop and scrape down the sides of the mixer as needed until all the butter is added.
4. Beat the dough for 5 minutes: Once all the butter is added, continue to beat the dough for about 5 minutes, until all the butter is completely absorbed. When finished, the dough should look glossy and supple, and it should jiggle slightly when you shake the bowl, like firmly set custard.
5. Cover and let rise for 1 to 1 1/2 hours, until doubled in bulk: The dough can rise in the bowl in which it was mixed. Cover loosely and place the bowl somewhere warm until roughly doubled in bulk.
6. Refrigerate the dough overnight: This dough is much easier to work with once it has chilled, and the flavor improves with a cool overnight rest. Once it has doubled in bulk, cover the bowl with plastic wrap and place it in the fridge. Let the dough rest overnight, or for up to 2 days. It might rise a little more in the fridge; if it looks like it will spill out of the bowl, lift the edges to degas it slightly, but don't punch it down.
7. Prepare the loaves: Grease two loaf tins. Turn the dough out onto a lightly floured counter and pat into a rectangle; the dough will be quite stiff and easy to shape. Divide the rectangle into 12 equal pieces, then roll each piece into a ball. Tuck 6 balls of dough into each loaf tin, staggering them slightly so you create a braided look. (Alternatively, you can divide the dough in half and shape each half into a standard sandwich loaf.)
8. Let the brioche rise 1 1/2 to 2 hours: Cover the brioche loosely and place somewhere warm. Let them rise until they're doubled in bulk, look puffy and pillow-like, and are just starting to peek over the top of the pan — 1 1/2 to 2 hours. (If in doubt, it's better to under-proof rather than over-proof these brioche loaves, so bake them as soon as you start wondering if they're ready.)
9. Preheat the oven to 350F. Begin preheating the oven when the brioche has risen to just under the tops of the pans, about 30 minutes before you estimate they're ready to bake. Place a rack in the middle position.
10. Brush the brioche with glaze: Whisk together the yolk and water for the glaze. Brush it evenly over the tops of the brioche. Try not to leave any drips in the corners of the pan or under the loaves.
11. Bake the brioche 30 to 40 minutes: When done, the loaves will look puffed, glossy, and golden-brown on top, and register 190F internally. If the loaves puff up a lot in the oven, brush a second time with egg wash so the tops are evenly glossy.
12. Cool the brioche: Cool the brioche for about 5 minutes in their tins, then gently ease them out and transfer them to a wire rack to finish cooling completely.

Recipe Notes

• Shaping brioche rolls: Instead of loaves, you can use this dough to make rolls. Divide the dough into 12 pieces and roll into balls. Transfer to a parchment-lined baking sheet or to buttered brioche tins. Let rise, then bake for 15 to 20 minutes. For a classic brioche à tête look, divide the dough into 14 pieces and pinch off pieces of the extras to form small "knobs" on top of each shaped roll.

Fire Flakes

Ingredients 

• 1 Tablespoon granulated sugar 
• 1 tsp. salt 
• 1/2 tsp. black pepper 
• 1 tsp. onion powder 
• 1/4 tsp. chile flakes 
• 1/4 tsp. paprika 
• 1/2 tsp chili powder 
• 1/2 tsp cayenne pepper 
• 1 tsp. garlic powder
• 5 cups corn flakes 
• 3 tablespoons sesame oil 

Directions

1. In a small bowl, mix together the sugar, salt, pepper, onion powder, chile flakes, paprika, chili powder, cayenne pepper, and garlic powder until combined. Set aside.
2. In a medium mixing bowl, toss together the corn flakes and the sesame oil until evenly coated. Add the spice mixture and mix until all the corn flakes have some spice on them.
3. Spread the corn flakes on a baking sheet lined with parchment paper and bake in a preheated 275F oven for 15 minutes. Serve.

Basic Dumpling Dough

Ingredients

• 10 ounces (2 cups) unbleached all-purpose flour
• About 3/4 cup boiled water 

Directions

1. To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough.
1. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.
2. Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with.
3. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using.

Strawberry Oat Bars

Ingredients

• 1 cup old-fashioned rolled oats
• 3/4 cup white-whole wheat flour
• 1/4 teaspoon baking soda
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/4 cup unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
• 2 Tablespoons milk (any kind)
• 1 cup small-diced strawberries (about 5 ounces)
• 1 teaspoon cornstarch
• 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
• 1 tablespoon granulated sugar, divided

Directions

1. Place a rack in the center of your oven and preheat to 350 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
2. In a medium bowl, combine the oats, flour, baking soda, brown sugar, cinnamon, ginger, and salt. Pour in the melted butter and milk and stir until it forms clumps and the dry ingredients are evenly moistened. Press some of the dough along the bottom and sides of the pan so that the strawberries will not touch the edge of the pan.
3. In a small bowl, mix together the strawberries, cornstarch, lemon juice, and granulated sugar. Mix carefully into the remaining oat dough, making sure not to crush the strawberries. Press the mixture into the baking pan on top of the plain oat dough. Flatten and even out the mixture with the back of a spatula.
4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the top looks golden. Place the pan on a wire rack to cool completely.
5. Slice into small bars and serve.

Notes:

• The recipe can be doubled and baked in a 9×13-inch baking pan. The bars will be a bit thicker but will still delicious. 
• Store leftovers in the refrigerator for up to 5 days.
• To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator.

Bread Pudding

Ingredients

• 6 slices stale bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 2 eggs, beaten
• 2 1/2 cups milk
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Break bread into small pieces into an 8-inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Sprinkle with extra cinnamon sugar.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Easy Mille-Feuille Pastry

Ingredients

• 1 (17.5 ounce) package frozen puff pastry dough, thawed
• 2 teaspoons white sugar, or as needed for dusting

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
2. Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
3. Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
4. Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 5-7 minutes.)
5. Transfer to cooling rack and cool completely before cutting.
6. Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

Egg Drop Soup

Ingredients

• 1 cup chicken broth
• 1/4 teaspoon soy sauce
• 1/4 teaspoon sesame oil
• 1 teaspoon cornstarch (optional)
• 2 teaspoons water (optional)
• 1 egg, beaten
• 1 teaspoon chopped fresh chives or scallions
• 1/8 teaspoon salt (optional)
• 1/2 teaspoon ground white pepper (optional)

Directions

1. In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg. Season with chives, salt and pepper before serving.

Spinach Rice

Ingredients

• 100 ml extra virgin olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 500 g baby spinach leaves, washed and finely chopped
• Bunch fresh dill, finely chopped
• 300 g long-grain rice
• 1/2 teaspoon garam masala
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon salt
• Juice 1-2 lemons

Directions

1. Heat the oil in a large pan, add the onion and garlic and gently cook until softened but not colored. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
2. Stir in the rice, garam masala, cumin seeds, salt, and add 600 ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
3. When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

Middle Eastern Chicken Kebabs

Ingredients

• 1 cup plain whole milk Greek yogurt
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
• Zest from one lemon
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1-3/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 5 garlic cloves, minced
• 2-1/2 pounds boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces (or 2 pounds chicken breasts)
• 1 large red onion, cut into wedges
• Vegetable oil, for greasing the grill

Directions

1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
3. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Note: I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.

Tahini and Almond Cookies

Ingredients

• 1/2 cup plus 1 Tablespoon (70 g) whole wheat flour
• 1/2 cup plus 1 Tablespoon (70 g) whole wheat flour
• 7.5 ounces (210 g) ground almonds (see note**)
• 5 1/2 ounces (150 g) cold unsalted butter, cut into cubes
• 3/4 cup (150 g) sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup plus 1 Tablespoon (100 g) raw tahini paste

Directions

1. Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
2. In a food processor, blend the all-purpose flour, whole wheat flour, ground almonds, butter, sugar, vanilla and salt, and process until the mixture looks crumbly.
3. Add tahini and process until a smooth dough begins to form. Remove the dough from the food processor bowl and knead it a few times on the counter until smooth. (If the dough feels very dry, dampen your hands and knead the dough slightly.)
4. Create small balls of the dough, place them on the baking sheet, then flatten each one slightly with your fingers. 
5. Bake for about 12-14 minutes, or until golden brown. Cool completely and serve.

**Note: Ground almonds are also called almond meal, almond flour, or almond powder.

Homemade Soft Pretzels

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (optional)
• Melted butter + cinnamon sugar (optional)

Directions

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
5. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Falafel

Ingredients

• 1 3/4 cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans (alternatively, you can use 2 cans chickpeas that have been drained and rinsed, in which case you can skip step 1)
• 2 cloves garlic, minced
• 1/2 red onion, cut into quarters
• 1 teaspoon ground coriander
• 1 Tablespoon ground cumin
• Scant teaspoon cayenne, or to taste; or mild chili powder to taste
• 1/2 cup chopped fresh parsley or cilantro leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon baking soda
• 1 Tablespoon freshly squeezed lemon juice, or more to taste
• 1/4 cup all-purpose flour (optional)
• Neutral oil, like grapeseed or canola, for deep-frying

Directions

1. Put beans in a large bowl and cover with water by 3 to 4 inches — they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
2. Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed. Stir in between pulsing to evenly mix everything. Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
3. Transfer the falafel mix to a bowl and add the all-purpose flour, if desired or if using canned beans (you want the mixture as dry as possible so the falafel doesn't fall apart).
4. Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan. Turn heat to medium high and heat oil to about 350F (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
5. Scoop out heaping tablespoons of the falafel mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.

Tzatziki Sauce

Ingredients

• 3 cups plain Greek yogurt
• 3 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 large English cucumber, diced (the long, skinny ones)
• 1 Tablespoon salt (for salting cucumbers)
• 1 Tablespoon fresh dill or fresh mint (or half and half, if desired)
• Salt & Freshly ground black pepper

Directions

1. Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and squeeze any excess water out. Wipe dry with a paper towel.
2. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then add salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
3. This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.

Bell Pepper Sauce

Ingredients

• 2 Tablespoons canola oil 
• 3 bell peppers, diced (any color)
• 1 onion, diced
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon garlic powder
• 4 ounces cream cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced pepper jack cheese

Directions

1. Heat the canola oil in a pan over high heat. Cook the peppers, onion, garlic, salt, pepper, chili powder, cumin, and garlic powder until soft and slightly caramelized. 
2. Transfer the cooked veggies to the bowl of a food processor or blender. Add in the cream cheese, cheddar, and pepper jack. Puree until smooth.

Copycat Mulan Szechuan Sauce

Ingredients

• 6 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 Tablespoons soy sauce
• 3 Tablespoons plum sake
• 1/4 cup sriracha
• 1 tsp. fresh minced ginger
• Red pepper flakes, to taste
• 3 Tablespoons light brown sugar, packed
• 1 Tablespoon granulated sugar

Directions

1. In a small saucepan, sweat the minced garlic with about 1 tsp. vegetable oil over medium heat, stirring until fragrant. Add the rest of the ingredients and simmer for about 5 minutes, stirring constantly so that the sauce doesn't burn.

Pirozhki

Ingredients

For dough:

• 1 1/2 teaspoons active dry yeast
• 1 cup warm water, more if needed
• 1/3 cup vegetable (or canola) oil
• 1/2 teaspoon salt
• 4 cups all-purpose flour

For meat filling:

• 1 tablespoon olive oil
• 1 lb lean ground beef
• 2-3 garlic cloves, pressed
• 1/2 cup minced yellow onion
• 1 teaspoon salt
• 1 cup cooked rice

• Oil for frying

Directions

1. To make the dough, in a large mixing bowl, combine warm water and yeast. Let sit for 5 minutes, or until the yeast begins to foam.
2. Add the vegetable oil, salt, and flour and mix until smooth. (If dough is too dry, add more water a little bit at a time until dough smooth and soft. Also, if the dough is too wet, add a little bit more flour.)
3. Coat the dough with a little bit of vegetable oil and place it back in the bowl. Cover with damp kitchen towel and place it in a warm place to rise, for about 30-60 minutes.
4. Meanwhile, prepare the filling. Heat olive oil in a large skillet or dutch oven over medium high heat.
5. Add the meat, garlic, onion and salt. Cook the meat, breaking it apart with a wooden spoon, until cooked through. Transfer into a large bowl and mix it with rice.
6. Once the dough is doubled in size, take it out onto a lightly floured surface and knead into a smooth ball, 1-2 minutes. Lightly flatten the dough ball into a disk, and divide into 12 equal parts as you slice a pizza. Roll each piece into a smooth ball.
7. To make the hand pies, take a piece of dough and flatten it with your hands. Put the filling in the center and fold the dough in half. Pinch the edges of the dough to seal, creating a half moon. Then gently flatten it between your palms, making sure the sealed crimps are on flat side.
8. Once all the hand pies are formed, heat 1-inch oil in a large skillet, or dutch oven. (Tip: You don't need a thermometer to fry these savory hand pies. Simply drop the end of a wooden spoon into heated oil, and if it's bubbling up around the wood, that means the oil is ready for frying!)
9. To cook the hand pies, drop 4 hand pies in the hot oil and cook until golden brown, 3-4 minutes. Flip and cook until it's nice and golden. Remove into a bowl, lined with paper towel to absorb excess oil. Continue with the remaining batch.
10. Serve piroshki warm or at room temperature.
11. Yields 12 pirozhkis.

Baked pirozhki: After forming the pirozhkis, let them rise in warm spot on a parchment-lined baking sheet for about 30 minutes. Brush with egg wash and bake at 350F for 20-25 minutes, or until golden brown.

Chocolate Lava Muffins

Ingredients

• 8 ounces semisweet chocolate chips
• 1/2 cup unsalted butter
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 1/4 cup flour
• 1 Tablespoon cocoa powder
• 1/4 teaspoon salt
• 4 eggs
• Butter, to coat muffin tin
• Extra cocoa powder for dusting

Directions

1. Preheat the oven to 375 degrees F.
2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
3. In a large mixing bowl, combine sugar, flour, cocoa powder and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
4. Grease 8 cavities of a standard cupcake pan. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 12 minutes. Outsides should be cake-like and centers should be gooey.
5. Yields 8 cakes.

Classic Tuiles

Ingredients

• 3/4 cup granulated sugar
• 3 large egg whites
• 1/2 cup butter, melted and cooled to room temperature
• 1/2 cup all-purpose flour
• 1 tsp. pure vanilla extract (or 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, or 1/2 tsp. pure almond extract)

Directions

1. In a medium bowl, whisk together the sugar and egg whites until well combined—you’re not beating in air and the whites shouldn’t be foamy. Add the melted butter and whisk until combined. Add the flour and vanilla (or another extract or spice, if using), and whisk to combine; the mixture should be smooth. Refrigerate the batter for at least 4 hours.
2. Start off by baking only one or two cookies at a time until you get a feel for the timing—they firm up quickly and can only be shaped while they’re soft. 
3. Heat the oven to 300 degrees Fahrenheit. Line a very flat, level baking sheet or cookie sheet with a nonstick baking mat (or with parchment sprayed liberally with nonstick cooking spray). Spoon a small amount of tuile batter on the baking sheet. Spread as evenly and thinly as possible into a circle the size you want (the size won’t change much during baking).
4. Bake until the cookie is golden brown all over, 9 to 11 minutes. Remove the pan from the oven and immediately start to maneuver a spatula under the edge of the cookie. After 10 seconds or so, it will hold together and can be slid off the sheet with the spatula. To make the classic “roof tile” tuile shape, lay the hot cookie on a rolling pin, juice bottle or small can. The tuile will firm up in a minute and should release easily.
5. Use a new, cool baking sheet for each batch, or let the sheet cool completely (or run it under cool water and dry it well). If the batter is spooned onto a hot pan, it will melt instantly and become unspreadable.