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They go by many names: Potstickers, gyoza, japanese pan fried dumplings. At the end of the day they are delicious dumplings packed with loads of asian flavors, pork, and then pan fried for a crispy bottom. INGREDIENTS: Gyoza Dough Ingredients: 2 cups (310g) all purpose flour 150 ml (150g) water, just boiled Pinch of salt Cornstarch for dusting Pork Filling Ingredients: 1 pound ground pork 1/4 head of cabbage (salted, squeezed, and drained of water) 2 cloves fresh peeled garlic, grated 1.5 inch knob ginger, grated 3/4 cup thinly sliced green onion 2 tsp tamari Salt to taste Gyoza Sauce: 1/4 cup plus 2 tablespoons tamari or soy sauce 1/4 cup rice vinegar 1 tsp sesame oil 1.5 tsp honey 2 tsp mirin *optional, if you like it spicy* 1 thai chili thinly sliced INSTRUCTIONS: Dough Method: Place all-purpose flour in a bowl. Heat up water in a pot by bringing it up to a boil. Add a generous pinch of salt and pour water directly into your flour. Using a spoon, mix together ingredients until fully incorporated. Start using your hands to knead when the dough becomes sticky. Once your dough comes together, turn it over on a work surface and knead for 5-8 minutes or until it starts to become smooth. Lightly dust a bowl with cornstarch, drop in your dough, cover with a damp towel and let sit for an hour. Uncover dough and slice directly in half. Roll each half into 1-inch thick cylinders and wrap each cylinder in plastic wrap. Let sit for 15-30 minutes. Filling Method: Take cabbage, remove the core and slice as thinly as you can into little ribbons. Transfer to a medium bowl, season with salt and massage cabbage to release moisture. Using a spoon, peel your ginger. Thinly slice green onions. In a medium bowl, add ground pork. Add softened cabbage, green onion, grated garlic, grated ginger, tamari and season generously with salt. Using your hands, mix together thoroughly. Gyoza Sauce Method: Combine tamari, mirin, sesame oil and honey. *Optional* add sliced thai chili to sauce for spice. Add sesame seeds and whisk to combine. Dumpling Method: Take gyoza dough and divide into 12 equal sized pieces. Roll one portion of dough into a ball, smush down into a flat circle. Using a rolling pin, roll and shape the disc into a larger disc that is obviously thinner. Use a 3-inch circular cookie cutter to cut out a perfectly round circle. Repeat the process with remaining dough. Stack each gyoza wrapper on top of one another, dusting with cornstarch so they do not stick together. Place 2 teaspoons of mixture in the center of the wrapper. Make sure to not overfill. Wet the edges with the tip of your finger dipped in water. Fold wrapper around filling like a taco and only on one side. Fold and crimp edges; scalloped all the way across. Seal completely. Repeat with remaining wrappers. Heat 2 tablespoons of oil in a large pan over medium-high heat. Once the oil is hot and shimmering, add gyoza in a circular pattern all the way across the pan. Make sure they are not touching. Leave in the pan to sear for 2-3 minutes or until the bottoms begin to brown. Take a ¼ cup of water and add it directly into the pan, generating steam. Immediately cover with the lid, reducing the heat to medium. Let steam for 3 minutes until no water remains. Bring heat back up to medium-high and reduce the water out or until the bottoms are nice and crisp. Remove from the pan and serve with sauce.

Three words: buttery, crumbly, citrusy. Those are the words that basically sum up these scones. They're quick to make, and they keep for a few days that way you can enjoy them in the morning with a nice cup of coffee. These are way better than any Starbucks scones that you'll ever have. INGREDIENTS: Dough Ingredients: 3 cups (448g) all purpose flour Pinch of salt 2 tsp (8g) baking powder 1/2 tsp (4g) baking soda 1/2 cup (112g) cold cubed butter 1/2 cup (95g) heavy cream 3/4 cup (175g) whole milk 1/4 cup (58g) granulated sugar Zest 1 lemon Zest ½ blood orange Blood Orange Glaze: 1 cup (150g) powdered sugar Juice 1 blood orange (43g) INSTRUCTIONS: Method: Cut cold butter into cubes. Place back into the fridge until needed. In a large bowl with all-purpose flour, add sugar, baking powder, baking soda, salt. Whisk together until incorporated. Next add the zest of half a blood-orange. Take the chilled butter from the fridge and add to the flour fixture. Using your hands, incorporate and break apart the butter until left with pea-sized bits. To that mixture, add heavy whipping cream and whole milk. Using a wooden spoon, carefully mix until it begins to form a dough. Make sure to not over mix. Once it starts to come together, use your hands to fold the dough over itself and lightly press it into itself. Knead until it comes together. Lightly flour a work surface and turn your dough out onto it. Gently pat dough into a 9-inch long rectangle. Fold into thirds, rotate 90 degrees and press out again into the rectangle. Fold into thirds again, rotate it 90 degrees and press out one more time. Form dough back into a circular disc, ¾ of an inch thick. Just like a pizza, cut dough into 8 equal triangles. Arrange pieces on a parchment lined baking sheet. Using a brush, lightly brush the top of your scones with heavy cream. Bake scones in an oven preheated to 450 degrees Fahrenheit for 15-18 minutes or until the tops of them are golden brown. Glaze Method: Combine powdered sugar, and juice from a blood orange in a bowl and whisk together until incorporated.

One of my all time favorite Thai dishes, ever. It's salty, sweet, full of umami, spicy, and sour all at the same time. It's a great introduction to the world of Thai food. INGREDIENTS: 4 cups full fat coconut milk (2- 13.5 oz cans) 3 cups chicken stock 3 inch piece galangal (you can sub ginger if you need to) 2 stalks lemongrass 3-4 shallots 4 thai chilis (more or less depending on how spicy you like it) 10 kaffir lime leaves (7 in the beginning 3 in the end) 3 stalks thai basil (just the stalk not the leaves) 1 cup cremini mushrooms 1.5 pounds chicken breast 1/4 cup plus 1 tablespoon fish sauce 3 Tbsp palm sugar or brown sugar Juice of 1.5 limes Garnish: Chili oil Thai basil Cilantro INSTRUCTIONS: Method: Use the spine of your knife and bruise lemongrass stalks. Then, slice lemongrass at an angle to prevent damaging the knife. Take your shallots and slice the top and bottom off. Cut them in half and peel off skin. Roughly slice each shallot about ¼ inch thick. Leaving the skin on, carefully slice galangal (or ginger if you need to). Remove stems from thai chilis and slice ¼ inch thick. Then quarter your cup of cremini mushrooms. Take your skinless, boneless chicken breasts and cut into 1-inch cubes. Heat 1 ½ tablespoons of a neutral tasting oil in a 6 to 8 quart pot over medium-low heat. Add all of your vegetables to the pot, except your mushrooms and sweat them while stirring often for 3-5 minutes or until fragrant. Once vegetables have softened, add full fat coconut milk, chicken stock and kaffir lime leaves; give it a quick stir. Bring pot up to a high heat, and once it starts to get close to a boil; reduce heat to medium-low and simmer for 25-30 minutes. Once done, strain liquid through a fine mesh colander. Fresh flavor out from aromatics. Pour strained liquid back into a clean pot, bringing it back up to a simmer over medium-low heat. Add in chicken and mushrooms, letting it simmer for 10 minutes or until chicken is cooked through. Add in stalks of thai basil and more kaffir lime leaves and let steep like a tea. Season with palm sugar, fish sauce and lime juice. Garnish with fresh thai basil and cilantro.

These potatoes are like a beautiful marriage between a french fry and a roast potato. You've got a thin and beautifully crispy crust and a soft and fluffy inside. Chock full of intense flavors and umami. You may never want to make potatoes any other way, ever again. INGREDIENTS: Traditional Ingredients: 3 pounds yukon gold potatoes (small) 1 whole head of garlic 3 large sprigs of thyme 3 bay leaves 1/4 cup extra virgin olive oil Flakey or kosher salt for seasoning Extra virgin olive oil for drizzling Mexican Inspired Ingredients: Crumbled cotija cheese Pickled red onions Fresh picked cilantro Extra virgin olive oil for drizzling Loaded Potato Ingredients: Sour cream ½ lb. cooked bacon Sliced chives Cheddar cheese, grated INSTRUCTIONS: Traditional Method: Wash potatoes and place in a cold pot of water. Generously salt with water and bring to a boil over high heat. Once at a boil, reduce to a simmer over medium heat and simmer for 30 minutes or until they are fork tender. Once cooked, remove from heat and strain through a colander On a cutting board, smash a whole head of garlic until you release the cloves. Place cloves skin on in a bowl and add thyme and bay leaves. Drizzle with olive oil and stir until everything is coated. On a sheet pan, drizzle with olive oil and cover with flaky salt. Place potatoes on a tray in a single layer. Take a small pan or a wide spoon and smash the potatoes lightly to create a flat surface on both sides. Once smashed and ½ inch thick, pour over olive oil mixture making sure it is evenly dispersed. Place sheet tray in oven preheated to 425 degrees Fahrenheit and cook for 4-45 minutes or until the flat sides are crispy and brown. Loaded Potato Method: Slice bacon into ½ inch pieces. Place in a cold pan, set to medium heat and stir often until brown. Top potatoes with sour cream, grated cheddar cheese, crispy bacon bits and freshly chopped chives. Mexican Inspired Method: Top cooked potatoes with cotija cheese, followed by a drizzle of olive oil, pickled red onions and fresh cilantro

I would really love to see you guys make this sandwich if you've never had it before. I'll put it to you like this: If you can make a sandwich or a grilled cheese, you will be able to make this sandwich; and you'll thank yourself. INGREDIENTS: Sandwich Ingredients: 2 slices bread 2 ounces deli ham (french is recommended) 1 1/3 cup grated gruyere cheese, divided 2 tsp whole grain mustard sliced chives for garnish *optional* fresh cracked black pepper to taste Bechamel Ingredients: 3 Tbsp all purpose flour 4 Tbsp unsalted butter 2 cups warmed milk *optionally you can add a bay leaf to the warm milk before adding it to the bechamel* scant 1/4 tsp ground nutmeg (fresh grated is ideal) INSTRUCTIONS: Bechamel Method: Heat whole milk over medium heat until it barely reaches a boil. Add a bay leaf. In a separate pan over medium heat, add the unsalted butter and wait until fully melted. Next add the flour and whisk together until it forms a cohesive paste. Let cook for 1-2 minutes to cook out the remaining starchy floury taste. Remove the bay leaf from the milk and add it in batches to the roux, whisking in between to make sure everything is incorporated. Once all of the milk is added, let it sit and simmer to allow the flour to fully thicken. Sandwich Method: Take your bread, and on the inside of the two slices spread on your whole-grain mustard. Take your Gruyere and grate a generous amount on the bread. Add your ham on top. Grate the remainder of the cheese on top of the ham. Hit with a little fresh cracked black pepper and compact two slices of bread together. In a preheated pan, melt 2 tablespoons of butter on medium heat. Add your sandwich and toast for 2-3 minutes per side until brown and crispy. Remove from the pan and place on a sheet tray. Pour bechamel sauce over the top of the sandwich, enough for it to dribble down the sides. Place sandwich under the broiler for 10 minutes In a skillet on medium heat, melt your butter and add a whole egg into the pan. Once the outside whites start to cook but the yolk is still runny, flick the hot butter onto the uncooked parts to get them to cook faster. Remove the sandwich from the oven and place your fried egg on top. Serve with freshly chopped chives and cracked black pepper.

You can make a pretty darn good New York Style bagel no matter where you live. Here is how you're gonna do it. INGREDIENTS: Bagels Ingredients: Water 10 grams yeast 23 grams sugar 500 grams bread flour 6 grams salt 2 Tbsp garlic flakes 2 ½ Tbsp onion flakes 1 ½ Tbsp white sesame seeds 1 Tbsp poppy seeds 1 Tbsp black sesame seeds ½ Tbsp flaky sea salt Toppings: Cream cheese Tomato slices Capers Sliced red onion Dill INSTRUCTIONS: Bagel Method: Bloom your yeast by combining warm water (90 degrees fahrenheit) with your yeast and sugar. Give a little stir and let rest for 10 minutes. In a separate bowl, add bread flour, salt and yeast mixture and mix with your hands until you get a shaggy dough. Turn dough out onto a work surface and begin kneading for 10 minutes. Once dough reaches a silky smooth surface; fold sides into itself and place in a well oiled bowl. Cover with a damp towel and let rise for one hour. Once the dough has doubled in size, punch the dough in the center to deflate. Turn dough out onto a lightly floured work surface and divide into 8 equal parts by cutting it in half and then cutting each of those halves into 4 equal pieces. Shape each piece into a ball by pinching and forming a seam. Place the dough ball seam side down and swirl it around on a non floured surface while maintaining constant contact. Place on a baking sheet and cover with a damp towel for 10 minutes. To make the Everything Flavored seasoning, combine onion flakes, garlic flakes, sesame seeds, poppy seeds and sea salt in a bowl until thoroughly combined. Take a dough ball and press a floured thumb and index finger through the center to make a hole. Twirl the dough around two fingers lightly, pulling and stretching it apart. Repeat the process until you get the right width. The hole should be an inch in diameter. Being a pot of water to a boil. Drop bagels in one at a time and leave room in the pot for expansion. Gently boil the bagels for 1-2 minutes per side. Drain bagels and place them on a lightly oiled baking sheet, brush with egg wash and sprinkle on your everything bagel seasoning. Place in the oven and let back at 425 degrees fahrenheit for 20 minutes. Remove from the oven, let cool and top with your favorite ingredients.

Okay, mostly everyone enjoys a really good hamburger. It isn't terribly hard to make a decent one, but what happens if you make everything, fresh, from scratch? INGREDIENTS: Brioche Bun Ingredients 3 cups bread flour ¼ cup all-purpose flour 2 ½ tsp sugar 1 ½ tsp salt 2 tsp active dry yeast 1 cup warm water 3 Tbsp warm milk Sourdough starter (optional) 1 egg 3 Tbsp softened butter Black sesame seeds Burger Topping Ingredients: Cucumber 2 cups white vinegar ¼ cup rice vinegar 2 Tbsp white sugar Mayo Ingredients: 2 egg yolks 1 tsp dijon mustard Salt and pepper Lemon Oil 3 Tbsp ketchup 1 clove garlic Onion powder Frank’s redhot Burger Patty Ingredients: Ground beef Salt Pepper Other Ingredients: Bacon Tomatoes Iceberg lettuce Cheese Red onion INSTRUCTIONS: Brioche Bun Method: In a stand mixer, combine bread flour, all-purpose flour, sugar, salt and yeast. Add wet ingredients of water, milk, and egg. With the mixer running on medium low speed, add softened butter one scoop at a time until all of the butter is incorporated. Let run at medium speed for 10 minutes. Transfer dough to a large bowl and cover with plastic wrap. Let rise at room temperature for 1 to 3 hours. Once risen, divide dough into 8 equal portions and shape into balls. Cover with a damp dish towel and set aside. Brush buns with egg wash and season with black sesame seeds. Place in the oven set to 400 degrees Fahrenheit for 15-20 minutes. Once baked, place in a pan with some butter and toast until golden. Cucumbers Method: In a large pot, add white vinegar, rice vinegar and sugar and bring to a boil. Once brought to a boil, pour directly over sliced cucumber in a bowl. Cover bowl with plastic wrap and press the plastic down to adhere to the hot liquid. Mayo Method: Add egg yolks, mustard, a pinch of salt and a squeeze of lemon to a bowl. While constantly whisking, add a steady stream of oil to the bowl; until you get a nice thick consistency. Add ketchup, grated garlic, onion powder, black pepper and Frank’s redhot and whisk together. Bacon Method: In a large skillet over medium heat, cook bacon until your liking; constantly turning them. Transfer to a paper towel lined plate. Burger Method: Season ground beef generously with salt and pepper. Form beef into evenly sized patties and season again with salt and pepper. In a pan that’s on medium-high heat, add patties and sear for 2-3 minutes on both sides. Once seared, top with cheese. Pour some water in the bottom of the hot pan, cover it and cook for 1-3 minutes. Building the Burger: Add a healthy amount of mayo to the bottom of the bun, spreading it out evenly. Add in order the iceberg lettuce, tomatoes, burger patty and bacon pieces. Top with thinly sliced red onion, and your homemade pickles; adding more sauce on the top bun if desired.

Sure you could make a quick french fry and just fry them until they're kinda crispy, but then again they'll also be kinda limp and sad. I wanted something with that beautiful crunchy crust on the outside and soft fluffy inside. INGREDIENTS: Fries Ingredients: Sous-vide 4 large russet potatoes Vacuum sealable bags Brine Ingredients: 4 cups water 1 Tbsp salt ½ tsp baking soda Topping Ingredients: ½ cup parsley ½ parmigiano reggiano, grated 1 clove garlic, grated Pinch of salt INSTRUCTIONS: Fries Method: Attach the sous-vide to the side of a bowl or pot filled with warm water. Set the sous-vide to 90 degrees celsius. Make brine by combining water, salt and baking soda in a bowl, and set to the side. Peel potatoes on a cutting board draped in parchment paper and place in a bowl of water. Slice potatoes into planks, about ½ inch in thickness. Then, cut those planks into baton-like shapes; same ½ inch thickness as before. Take ⅓ of your cut potatoes, place them in a vacuum-sealable bag and add a little bit of brine; just enough to cover the top of the potatoes. Remove any excess air from the bag. Place fries into your sous-vide bath for 15 minutes. Once they finish cooking, remove them from the bath and place them on a wire rack to cool and dry. You want the exterior of the fries to be super dry. Carefully lower batches of fries into oil that has been preheated to 270 degrees Fahrenheit. Let cook for 5-7 minutes, or until the exterior has become crusty. Note: you do NOT want any color here yet. Drop fries in batches into 375 degree Fahrenheit oil and cook for 1 ½ minutes until dark. Remove from oil and dress with salt. Topping Method: Combine parsley, cheese, garlic and salt to a bowl and stir. Sprinkle on top of fries.