From Tokyo to Oaxaca, One Bite

Ingredients

• 1 tablespoon olive oil
• 4 skinless, boneless chicken thighs, cut into small pieces
• 1 onion, cut in half and sliced
• 2 cups dashi stock, made with dashi powder
• 0.25 cup soy sauce
• 3 tablespoons mirin (Japanese rice wine)
• 3 tablespoons brown sugar
• 4 large eggs
• 4 cups hot cooked white rice

Instructions

1. In a skillet, heat olive oil over medium heat. Add the chicken pieces and cook until they start to brown, about 5 minutes.
2. Stir in the sliced onion and cook until it becomes translucent, approximately another 5 minutes.
3. Pour in the dashi stock, then whisk in the soy sauce, mirin, and brown sugar until the sugar dissolves. Bring this mixture to a boil.
4. Reduce the heat to low, cover, and let it simmer for about 10 minutes, allowing the flavors to meld and the sauce to slightly reduce.
5. While the sauce simmers, whisk the eggs in a separate bowl until well beaten.
6. Gently pour the beaten eggs over the simmering chicken and onion mixture. Cover the skillet immediately and continue to cook on low heat for about 5 minutes, or until the egg is set to your liking.
7. Divide the hot cooked rice among four serving bowls. Ladle the chicken and egg mixture evenly over the rice in each bowl.

Ingredients

• 3 ounces raisins
• 5 tablespoons olive oil
• 1 small onion, minced
• 1 clove garlic, minced
• 0.5 pound ripe tomatoes, diced
• 10 green olives, pitted and minced
• 2 ounces pine nuts
• 0.25 cup capers
• 2 pounds swordfish steaks
• salt and pepper to taste

Instructions

1. Begin by soaking the raisins in lukewarm water for about 30 minutes until plump. Drain them well and set aside.
2. While the raisins soak, preheat your oven to 400°F (200°C).
3. Heat the olive oil in a large skillet or saucepan over medium-high heat. Add the minced onion and garlic, sautéing until softened and fragrant.
4. Stir in the plumped raisins, diced tomatoes, minced olives, pine nuts, and capers. Cover the pan, reduce the heat to medium, and let the mixture simmer for 15 minutes, allowing the flavors to meld.
5. Season the swordfish steaks generously with salt and pepper.
6. Arrange the seasoned swordfish steaks in a lightly oiled baking dish. Spoon the prepared sauce evenly over the fish.
7. Bake in the preheated oven for 15 to 20 minutes, or until the swordfish is firm and cooked through.

Ingredients

• 0.5 cup unsalted butter
• 2 tablespoons olive oil
• 4 cups sliced onions
• 5 cups beef broth
• 2 tablespoons dry sherry
• 1 teaspoon dried thyme
• 1 pinch salt and pepper to taste
• 4 slices French bread
• 4 slices provolone cheese
• 2 slices Swiss cheese, diced
• 0.25 cup grated Parmesan cheese

Instructions

1. In a large pot, melt butter with olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and translucent, about 10-15 minutes, being careful not to brown them.
2. Pour in the beef broth and dry sherry, then stir in the dried thyme. Season with salt and pepper to your liking. Bring to a simmer and let it cook for about 30 minutes to allow the flavors to meld.
3. While the soup simmers, preheat your oven's broiler.
4. Ladle the hot soup into oven-safe bowls. Place one slice of French bread on top of each serving, breaking it if necessary to fit.
5. Layer each bread slice with provolone cheese, the diced Swiss cheese, and grated Parmesan cheese.
6. Carefully place the filled bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch closely to prevent burning.
7. Serve the French onion soup immediately while hot and enjoy the cheesy, savory goodness.

Ingredients

• 8 oz ribeye steak (thinly sliced)
• 2 green onions (chopped)
• ½ red chili (thinly sliced)
• 1 clove garlic (thinly sliced)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons sugar
• 1 teaspoon mirin

Instructions

1. In a bowl, combine thinly sliced ribeye, chopped green onions, sliced red chili, sliced garlic, soy sauce, sesame oil, sugar, and mirin. Mix well to coat the beef and let it marinate for at least 30 minutes in the refrigerator.
2. Prepare your desired vegetables by blanching, sautéing, or soaking them according to your preference. Season each component lightly as you prepare it.
3. Cook the marinated ribeye in a hot skillet for 2-3 minutes, stirring frequently, until it's browned and cooked through. Remove from heat.
4. Assemble the bibimbap by placing a base of cooked rice in a shallow bowl. Arrange the prepared vegetables and the cooked beef around the rice.
5. Top the bowl with a fried egg and garnish with additional green onions and sesame seeds, if desired. Serve immediately.

Ingredients

• 1 (16 ounce) can refried beans
• 2 tablespoons taco sauce
• salt and ground black pepper to taste
• 2 avocados - peeled, pitted, and mashed
• 1 teaspoon lemon juice
• 0.5 cup sour cream
• 0.5 cup mayonnaise
• 0.5 package taco seasoning mix
• 1 bunch green onions, chopped
• 2 tomatoes, chopped
• 2 cups shredded longhorn Colby cheese

Instructions

1. Combine refried beans with taco sauce, salt, and pepper in a bowl, then spread evenly onto a serving platter.
2. In a separate bowl, mix mashed avocado with lemon juice and spread this layer over the beans.
3. Whisk together sour cream, mayonnaise, and taco seasoning until smooth, then spread this mixture over the avocado.
4. Garnish the top with chopped green onions, diced tomatoes, and shredded cheese.
5. Cover the platter and refrigerate for at least 8 hours, or preferably overnight, to allow flavors to meld.

Ingredients

• 1 tablespoon olive oil
• 2 pounds sweet Italian sausage
• 1 pound fresh mushrooms, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 tablespoon minced garlic
• 2 (28 ounce) cans tomato sauce
• 2 tomatoes, diced
• 1 (6 ounce) can tomato paste
• 1 (6 ounce) can sliced black olives, drained
• 1 teaspoon dried oregano, or to taste
• 1 teaspoon dried basil, or to taste
• salt to taste
• 1 (16 ounce) package spaghetti, or as needed
• 0.25 cup grated Parmesan cheese, or to taste

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add the Italian sausage, sliced mushrooms, chopped onion, chopped green bell pepper, and minced garlic. Cook, breaking up the sausage, until it's browned and the vegetables are softened, about 20 minutes. Drain off any excess grease.
2. Stir in the tomato sauce, diced tomatoes, tomato paste, and drained black olives into the sausage mixture. Season with dried oregano, dried basil, and salt to your preference. Let this simmer gently for about 30 minutes, allowing the flavors to meld.
3. While the sauce is simmering, bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, stirring occasionally.
4. Drain the cooked spaghetti and transfer it to a serving dish. Spoon the sausage and tomato sauce over the top and finish with a sprinkle of grated Parmesan cheese.

Ingredients

• 0.25 cup soy sauce
• 4 teaspoons mirin (Japanese sweet wine)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 pound flank steak, sliced across the grain
• 0.25 tablespoon soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 pinch ground black pepper
• 8 ounces Korean sweet potato noodles (dangmyun)
• 1 egg
• 2 cups baby spinach, or more to taste
• 1 teaspoon light olive oil
• 1 large carrot, cut into matchsticks
• 0.5 onion, sliced

Instructions

1. Marinate the flank steak: Combine soy sauce, mirin, sesame oil, minced garlic, and black pepper in a bowl. Add the sliced steak, toss to coat, and let it marinate for at least 30 minutes.
2. Prepare the sauce for the noodles: In a separate large bowl, whisk together soy sauce, honey, sesame oil, and a pinch of black pepper.
3. Cook the sweet potato noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook for approximately 5 minutes, stirring occasionally, until tender. Drain thoroughly and add them to the prepared sauce bowl, tossing to coat.
4. Cook the egg: Whisk the egg in a small bowl. Heat a skillet over medium-low heat, pour in the egg, and cook until set, about 1 minute per side. Slice the cooked egg into thin strips.
5. Blanch the spinach: Bring a pot of lightly salted water to a boil. Add the baby spinach and cook for just 1 minute until bright green. Immediately drain and plunge into ice water to stop the cooking, then drain again.
6. Stir-fry the vegetables and steak: Heat light olive oil in a large skillet over medium-high heat. Sauté the julienned carrots and sliced onions until tender, about 5 minutes. Add the marinated steak and its marinade, cooking until the steak is tender, 5-8 minutes.
7. Combine all ingredients: Stir the blanched spinach into the skillet with the steak and vegetables. Add the sauced noodles and the egg strips. Cook and stir everything together for about 2 minutes until well combined and heated through.