Mains Recipes

Crispy roasted goose served with sweet and tangy plum sauce, a classic Cantonese dish.

Tender abalone cooked in a rich mushroom sauce, showcasing Cantonese braising techniques.

Crispy pork chops glazed with honey, a sweet and savory Cantonese-style dish.

Tender pork belly simmered with preserved mustard greens, a traditional Cantonese dish.

Crispy golden wontons filled with seasoned pork and vegetables, served with a sweet and spicy chili sauce.

Charred eggplant topped with a pungent fermented bean sauce and garnished with scallions.

A comforting rice porridge cooked with ginger and scallions, often served as a breakfast or comfort food.

A crunchy stir-fry of water chestnuts and snow peas with garlic and soy sauce.

Probably one of the healthier things I eat, with the added bonus that it's super easy and fun to sprout your own bean sprouts. All you need is a dark space and a couple days, and this meal grows itself. Coupled with the fact that the whole thing probably costs about $1 per serving, this dish is a real winner.

We first discovered this dish at Arlo Grey in Downtown Austin, and since, it's taken on a life of its own. We've cooked it a number of times and it's slowly evolved (mainly to become easier to cook, if you can believe it). It's one of our favorite vegetarian dishes and can easily swing vegan (just replace the dairy with something like hummus). It's vegetables that eat like a full-on meat lasagna. Dang.

This is a party favorite, perfect for a Super Bowl or a game night. It takes a long time, but like most slow cooker recipes, is easy as hell. Bonus: guests love it.

We saw this on Jamie Oliver's TV show and made it that night. He calls for cavolo nero as the greens, but dinosaur kale or spinach or any dark leafy green will do. The bigger the green, the easier it is to fish out of the boiling water, so keep that in mind. Start to finish this whole recipe takes about 10 minutes, but it's pretty rapid fire once you get stated. Have plates and an appetite standing by.

Risotto is one of those recipes that sound tough but really isn't that tricky (but is totally tasty). This recipe is a mash between a Jamie Oliver method and a Tasty 101 video. Jamie asked for dried mushrooms (proved to be hard to find and expensive here) and Tasty didn't have enough mushroom punch (so we added back the roasted topper). The best of both worlds, and easier than I've previously imagined!

Cooking a steak in a water bath is the ultimate, both in terms of flavor and laziness. Dial in a precise temperature, then go take a nap.

This recipe comes from Cody, a childhood neighbor and friend that my brother and I group chat message about food literally every day. Hey Cody! Consider this a starting point. This is totally one of those "starter meats" that you coud add to almost any dish.

Pork is called "the other white meat", but this sous vide technique is so dang good I'm gonna graduate it up to "THE white meat".

We like to travel, and we like to eat, and I'd say at the top of that intersection list might be ceviche. If we're near a coast, we eat some kind of ceviche. One of our favorites is tiger's milk ceviche, a tangy, creamy, spicy mix of seafood and fruits, Turns out, you can just.... make ceviche at home. It's crazy simple, and totally flexible. Try adding any kind of fish, sub the mango for orange supremes, change the heat levels–the sky's (or the sea's) the limit.

An all-time classic, these chicken wings use a two-step cook process that's a) easy to time, and b) makes a TON of wings. The trick is to start on the grill, and finish under a ripping hot broiler. The final wing is smokey, crispy- the best of both worlds! You can also do the first half of the cook (the grill) and then hold the wings at temp in a warm oven until you're ready to eat. Late guests? Got another batch on the grill? It's super easy to float the timing and zap them crispy fresh whenever you're ready. Then sauce and serve, you wing king. When it comes to sauce, our favorite is Yellowbird Strawberry Ginger, but any variety of hot sauce works here. Or just a couple different, just like a wing joint.

A traditional Ugandan dish where cassava tubers are peeled, cut, and boiled until tender. It is eaten as a staple or snack and can be served alongside stews or sauces.

Sweet potatoes boiled in their skins until tender, then peeled before serving.

A hearty, comforting, and quintessential Ugandan one-pot meal where cassava and beans are slow-cooked together until tender, creating a thick, starchy, and flavorful stew. It's the ultimate breakfast or brunch dish for lasting energy.

A simple and nutritious cabbage stew cooked with onions, tomatoes, and spices, commonly served as a side dish in Ugandan homes.

Creamy groundnut sauce served with boiled cassava roots, a staple in many Ugandan households.

A savory, nutritious, and staple Ugandan dish that combines the intense umami flavor of dried silver fish with the soft, earthy texture of cowpeas, creating a protein-packed stew.