Full recipe archive

Filipino chicken adobo and quail eggs canapé

A modern way to serve Filipino chicken adobo. Pounded chicken thigh fillets were marinated in adobo sauce, twice fried, laid on lightly toasted pan de sal halves smeared with liver pâté then topped with fried quail eggs, crispy fried garlic and finely sliced scallions.

Cook time: 12

Servings: 6 pieces

Crispy fried potatoes, ham, tomatoes and feta salad

Rösti (Swiss-style fried grated potatoes) serves as the base and carb component of a salad. No tossing is required. Simply top the rosti with tomatoes, feta and smoky ham, drizzle in vinaigrette (or serve on the side), garnish with parsley and you have a tasty and filling meal.

Cook time: 20

Servings: 2 people

Lime butter garlic mushrooms

A delightful appetizer or side dish, this tangy, buttery and not-too-spicy dish cooks in just about 12 minutes—and that includes the preparation time!

Cook time: 8

Servings: 2 people

Rose dumplings

Think gyoza shaped like roses. Round wonton wrappers are filled, stacked and rolled to form dumplings shaped like roses. Cooking is a combination of frying and steaming.

Cook time: 15

Servings: 8 dumplings

Mandarin pork spare ribs

Braised in orange juice, black vinegar, soy sauce, rice wine, grated ginger and salt, the ribs are served coated with a rich sticky sauce, and garnished with orange segments and scallions.

Cook time: 1 20

Servings: 4 people