Slow cooker beef ragu, pasta and Mornay sauce are assembled in an oven-safe dish and baked until bubbly. It’s the ultimate mac and cheese. Meaty. Cheesy. Lovely.
It’s curry with no sauce and it’s one of the most famous dishes in southern Thailand. Called khua kling in the local language, dry curry is cooked with lemongrass, kaffir lime leaves and chili.
A heap of shredded cheese on top of gyudon is torched until melted. It’s our home version of a beef rice bowl preparation popularized by Japanese gyudon chain Sukiya.
Udon, thick noodles made from wheat, are served in umami-rich broth made with dashi and soy sauce, then topped with sweet-salty thinly sliced braised beef.