Our recipes
Explore our recipe book. Each recipe includes nutritional info and detailed steps.
Explore our recipe book. Each recipe includes nutritional info and detailed steps.

Finely hand-cut raw beef seasoned with capers, cornichons, mustard, and shallot—a brasserie classic that is bright, bold, and unmistakably French.

Salmon seared and glazed with a glossy teriyaki sauce that balances sweetness, salt, and shine. The fish stays silky within, with a lightly caramelized surface and clean, elegant flavor.

Rich, flavorful mackerel is simply salted and grilled until the skin turns crisp and the flesh stays succulent, then served with grated daikon and lemon.

A spatchcocked chicken rubbed with chili, lemon, and rosemary, then roasted until the skin crackles and the meat stays juicy. Simple, fiery, and incredibly satisfying.

Golden chicken cutlets in a glossy Marsala and mushroom sauce that’s savory, gently sweet, and deeply flavorful. A restaurant favorite that’s easy enough for a polished weeknight dinner.

Tender chicken and soft onions simmer in a savory dashi broth before being finished with silky eggs and spooned over a bowl of steaming rice.

Juicy chicken skewers glazed in a glossy sweet-savory tare that gently caramelizes over the heat. An izakaya essential: simple, deeply satisfying, and packed with character.

Tender slices of pork glazed with a fresh ginger, soy, and mirin sauce, paired with sweet softened onions and often served over shredded cabbage. Fast, fragrant, and endlessly comforting.

A thick-cut steak seared hard and served rare, finished only with olive oil, salt, and pepper so the beef speaks for itself. This is Tuscan steak at its most elemental and impressive.