1. Quarter the napa cabbage lengthwise, then chop it into bite-sized pieces. Place it in one of the large bowls and cover completely with cold water. Add a generous amount of sea salt and mix well with your hands or a spoon. To keep the cabbage submerged, weigh it down with a plate and something heavy. Let it soak for 30–45 minutes.
2. While the cabbage is soaking, peel and julienne the carrots. Thinly slice the green part of the scallions. Set both aside, they’ll be folded into the paste later.
3. Peel the apple, onion, garlic, and ginger. Toss everything into a blender with a splash of water. If you’re using mini shrimp, add those now. Pour in the fish sauce and soy sauce, then blend until smooth and pulpy.
4. Transfer the paste to your second large bowl. Stir in the gochugaru (Korean chili flakes) until the mixture is a vibrant, rich red and has a spreadable texture.
5. In a small saucepan, combine water and rice flour to make the slurry. Heat gently, stirring constantly, until it thickens into a sticky, glue-like consistency. Let it cool for a few minutes, then stir it into the chili paste mixture.
6. Add the sliced carrots and scallions to the paste. Stir well until everything is evenly coated and combined.
7. Drain the soaked cabbage, rinse it under cold water, and gently squeeze out the excess liquid. Add it to the bowl with the red paste and (with gloves, highly recommended!) mix everything thoroughly until all the cabbage is coated.
8. Spoon the kimchi mixture into a clean, airtight container. Press it down firmly to eliminate air pockets. Wipe the edges, cover with plastic wrap, and seal tightly. Leave it at room temperature for about two days to ferment.
9. After two days, your kimchi will be lightly fermented and ready to taste. If you like it funkier and more sour, give it another day on the counter. After that, pop it in the fridge, it’ll keep for several weeks and just keeps getting better.

1. Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
2. In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
3. In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
4. Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
5. Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
6. Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
7. Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
8. Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.

1. Cut the cheese into coarse pieces and peel the garlic cloves. Add everything to the blender along with the salt and oil.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

PREPARATIONS

• Peel the onions, halve them, and slice into thin half-rings.
• Peel the garlic cloves; they’ll be pressed into the onions later.

INSTRUCTIONS

1. Melt butter and oil in a large pot over medium heat. Add the onions, sprinkle with a pinch of salt, and sauté for about 30 minutes, stirring occasionally. The goal? Dreamy, golden-brown caramelization. Yes, it takes patience, but trust me, it’s worth it.
2. Press the garlic through a garlic press and sauté with the onions for 1 minute until fragrant. Sprinkle the flour like fairy dust over the onions and stir well.
3. Pour in the white wine and let it cook down briefly. Add the beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer over low heat for 30 minutes. Season with salt and pepper to taste.
4. While the soup simmers, preheat the oven to its highest broil setting. Slice the baguette, butter one side, and sprinkle with a bit of garlic powder. Grate the Gruyère.
5. Once the soup is done, ladle it into ovenproof bowls. Place the baguette slices on top and generously cover with Gruyère. Broil for 5–10 minutes until the cheese is golden and bubbling.
6. Garnish with fresh thyme and a pinch of black pepper. Serve hot, grab a spoon, and get ready to impress yourself (and everyone else)!

1. Wash the tomatoes and chili, peel the garlic, and trim the green stem off the chili. Toss everything into the blender.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

1. Roughly chop the leek, wash it and put it into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the leek left.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

1. For the dough, add water, salt, olive oil, and flour into a bowl. Stir with a spoon until just combined. Transfer the dough to a clean surface and knead by hand for about 3 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
2. Slice the pumpkin into thin pieces and place them in a shallow dish. Rub with oil and thyme, then set aside to marinate.
3. Cut the bacon into chunks (or use pre-cut bacon) and place it in a cold pan. Fry over medium heat until golden brown without adding extra fat. Once you’ve got a nice crispy base, add walnuts, rosemary, and cayenne pepper. Deglaze with white wine and let it simmer until the wine has evaporated. Add honey at the end, season with salt and pepper, and stir well. Set aside.
4. For the other toppings, cut the red onion into thin half-rings and set them aside. Have the Gorgonzola, crème fraîche, and pepper ready. Preheat the oven to 250°C (482°F) on the grill setting.
5. Divide the dough into two equal pieces. On a lightly floured surface, roll them out as thin as possible. Place each dough on a baking sheet lined with parchment paper and spread an even layer of crème fraîche over the top. Sprinkle freshly ground black pepper. Then, layer the other toppings: first the bacon-walnut mixture, followed by the pumpkin slices and onion rings, and finally small dollops of Gorgonzola. Bake in the oven for about 8-11 minutes or until the cheese has melted and the crust is golden and crispy.
6. While the dough is baking, prepare the salad and dressing. Wash the lamb’s lettuce thoroughly and place it in a large bowl. Sprinkle pumpkin seeds on top and slice the chives into rings. Set some of the chives aside to garnish the tarte flambée.
7. For the dressing, mix oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper well. Add the dressing to the salad right before serving to avoid sogginess.
8. Remove the tarte flambée from the oven, slice it up, and serve with the salad.

PREPARATIONS

• Here’s the recipe for the picklenaise. You’ll need about 6-8 tablespoons.
• Here’s the recipe for the pickle oil. You’ll need about 3 tablespoons.

INSTRUCTIONS

1. For the egg salad, fill a pot with water and bring it to a boil. Carefully add the eggs and set a timer for 8 minutes. While they cook, prepare a bowl of ice water. After 8 minutes, transfer the eggs to the ice water to stop them from cooking further. Let them cool completely. Peel the eggs, separate the yolks from the whites, and place the yolks in a deep dish. Chop the egg whites into small pieces and set aside. To the yolks, add Dijon mustard, pickle-mayo, salt, pepper, white wine vinegar, and chopped chives. Mix everything together, mashing the yolks with a fork. Finally, fold in the chopped egg whites and mix again. Place the salad in the fridge until you’re ready to use it.
2. For the gremolata, finely chop the dill and slice the chives into small rings. Mix both in a small bowl with lemon juice and pickle oil. Peel the garlic cloves and grate them into the bowl. Stir everything well and season with salt and pepper. Set aside.
3. For the caramelized onions, peel the onions and slice them into thin half-rings. Heat a large pan over medium heat, melt 1 teaspoon of butter, then add the onions and a pinch of salt. Stir well and cook for 15-20 minutes, stirring occasionally, until the onions are golden and creamy. Add balsamic vinegar and stir again. Set the onions aside.
4. Meanwhile, prepare the crispy bacon. Lay the slices on parchment paper and sprinkle them evenly with brown sugar and cayenne pepper. Bake at 200°C / 392°F for about 15 minutes or until the sugar has melted and the bacon is a deep pink.
5. Butter the outside of the white bread slices and cut the Gouda into thin slices. Wash and dry the lettuce leaves, and get the picklenaise ready.
6. Heat a pan over low to medium heat and place the buttered bread slices, butter-side down, in the pan. Add Gouda to half of the slices. Cover the pan so the cheese can melt. Remove the bread once the cheese is soft and the bottoms are golden and crispy.
7. Spread mayo on the plain bread slices and gremolata on the cheesy ones.
8. Now layer the sandwich in this order: lettuce on the mayo side, followed by egg salad, bacon, and caramelized onions. Top it off with the cheese-gremolata slice. Cut the sandwich in half and enjoy!

1. Preheat your oven to 150°C / 300°F. Wash the tomatoes and bell peppers, then dry them well. Get a large baking dish ready. Quarter the tomatoes, remove the seeds from the bell peppers, and roughly chop them. Peel the carrots and cut them into large chunks too. Peel the shallots and garlic. Now, put everything in the baking dish, drizzle with a little olive oil and sprinkle some salt over the veggies. Toss them to coat evenly, then place the baking dish in the oven for 40 minutes. After 40 minutes, increase the temperature to 210°C / 410°F and roast for another 15 minutes.
2. While the veggies are roasting, you can prepare the caramelized onions for the grilled cheese sandwiches. Peel the onions and slice them thinly. Add 1 teaspoon of butter to a large pan and let it melt. Add the onion slices, sprinkle a bit of salt on top, and cook on low heat, stirring regularly for about 10-15 minutes.
3. Now, peel the onions for the soup base and cut them roughly. Set them aside. Pick the basil leaves from their stems, wash them, and dry them well. Set them aside too.
4. After 10-15 minutes, the onions in the pan will have left some fond (browned bits) at the bottom. This is the time to add another teaspoon of butter and cook the onions for another 10-15 minutes. Once the onions are soft and golden brown, add a splash of balsamic vinegar and cook for another 1-2 minutes. Transfer the caramalized onions to a bowl and set the pan back on the stove to make the soup base.
5. Add another teaspoon of butter to the pan and sauté the roughly chopped onions over medium heat. After a few minutes, add the chili flakes and stir well. After a few more minutes, stir in the tomato paste so that all the onions are coated evenly. Let it cook for a few minutes. Then, deglaze with the red wine and let it simmer until it reduces to a thick, creamy paste. Set the pan aside.
6. Grab a large pot and transfer the roasted vegetables (along with any juices) into it once they’re done. Add the soup base from the pan, the vegetable broth, and the basil leaves. Use an immersion blender to blend everything until you reach the desired consistency. Finally, stir in the cream. Season the soup with salt, pepper, and cayenne to taste. Keep the soup on low heat and bring it to a simmer.
7. Meanwhile, make the grilled cheese sandwiches. Heat a pan over low-medium heat. While the pan heats up, spread a thin layer of butter on the outside of each slice of bread. Grate the cheese. Place half of the buttered bread (butter side down) in the pan, then evenly distribute the cheese and caramelized onions on top. Cover the pan with a lid and wait for the cheese to start melting. Once it does, place the remaining slices of bread (butter side up) on top. Use a spatula to flip the sandwiches so they can brown on the other side.
8. While the sandwiches are finishing, ladle the soup into bowls and optionally garnish with a drizzle of walnut oil, some cream, and fresh basil. Once the other side of the grilled cheese is crispy, take them out of the pan and cut them however you like – halves, triangles, strips, or small squares – depending on how you prefer them with your soup.

1. Cut the ginger and scallion into coarse pieces and peel the garlic clove. Put all pieces into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces left.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103°C (217°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.