101 chec recipes

Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.

Classic chef's salad piled high with salami, cubed turkey, tomato wedges, cucumbers, and mixed greens. Served with a zesty homemade Thousand Island dressing on the side.

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.

Chewy ginger pecan cookies with molasses, crystallized ginger pieces, and ground ginger for a triple-ginger punch. Soft centers with crisp edges, topped with a pecan half.

Chewy chocolate drop cookies with buttermilk, melted unsweetened chocolate, crushed peppermint Lifesavers, and walnuts. A minty, fudgy cookie with real candy crunch.

Three-layer chocolate caramel bars with a fudgy brownie base, gooey pecan caramel topping, and a lacy semi-sweet chocolate drizzle. Makes 54 bars that store beautifully for 10 days. Think homemade turtle candy in cookie bar form.

Tender veal shoulder braised in Burgundy wine with bacon, shallots, mushrooms, and carrots until fall-apart rich. Chef Galati's spezzatino is Italian comfort food at its most soul-warming.

Chewy oatmeal raisin cookies sweetened with honey and a hint of orange zest. A soft, golden drop cookie made with oats, raisins, and a double sweetener base.

No-bake chocolate nut chews with peanut butter, oats, cocoa, and salted peanuts. A stovetop candy that sets on waxed paper with no oven required.

Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.

Mexican chef salad with hot spiced smoked sausage and kidney beans tossed over crisp lettuce, avocado, cheddar, tomatoes, and crushed taco chips in a French onion dressing with hot sauce.

Grant Avenue chews are chewy date and walnut bars with brown sugar rolled in powdered sugar. A San Francisco Chinatown-inspired cookie bar that's dense, sweet, and nutty.

Salted peanut chews with a brown sugar shortbread crust, gooey marshmallow layer, and a crunchy peanut butter chip topping loaded with crisp rice cereal and salted peanuts.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

Chewy date and nut cookie balls rolled in powdered sugar. Baked in a sheet pan, cut into squares while hot, then shaped by hand into bite-sized treats with almond extract and corn syrup.

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.