58 first recipes

Old-fashioned boiled fruitcake with raisins and warm spices. Simple one-bowl method where you boil fruit first then fold into spiced flour for incredibly moist cake.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Oslo twists are Norwegian fried cookies with crisp, blistered dough twisted through a center slit. Dusted with powdered sugar, this old-world treat shatters at first bite.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Slow cooker veggie chili layers black beans, corn, peppers and crushed tomatoes with spices bloomed in oil first, then simmers all day. A hearty, high-fiber vegetarian chili that's nearly hands-off.

Honey roasted almonds with a sweet sugar-salt coating made from scratch. Oven-roasted first, then glazed with honey and oil on the stovetop for a crunchy snack.

Roman pickles brine fresh lettuce leaves with vinegar, dill, fennel, and salt for an ancient pickling method straight from Columella's first-century cookbook. Crisp, briny, and unexpectedly fresh.

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

A cold seafood pizza appetizer on a flaky crescent roll crust with sour cream spread, shrimp, crab, broccoli, and colorful bell peppers. The potluck crowd-pleaser that vanishes first.

Ox kidney and fresh mushrooms simmer in rich stock with rice, mustard, and a hint of sugar for this hearty British soup. Soak the kidney first to mellow its flavor.

It is really so nice a recipe, my first time tried it, really a surprising for my whole families, they all loved it so much, will make it again soon.

Shibu Kawa-Ni: Japanese chestnuts simmered first in green tea, then in a light sugar and soy sauce syrup. A refined, minimalist appetizer with just 4 ingredients and subtle, earthy sweetness.

Rhubarb and strawberry compote in a glossy orange juice syrup. Rhubarb simmers first, then fresh strawberries fold in off the heat for a fresh-tasting spring fruit topping. Light, tangy, low-sugar.

Roasted duck with a green peppercorn and star anise sauce made from homemade duck giblet broth. The duck is salt-poached first, then roasted until crispy. A refined French-inspired main course.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.