classics

Pea and ham soup, but not as you may know it.

Matt Moran's green pea and ham hock soup

tbs olive oil, plus extra to drizzle

onion, chopped

carrot, chopped

garlic cloves, crushed

celery stalk, chopped

bay leaf

thyme

smoked ham hock

1L (4 cups) chicken stock

peas

mint, leaves picked

Pea tendrils, to serve

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Char siu, a Chinese BBQ pork dish, has traveled from the southeast Guangdong region to become a favorite across the world. Our version comes together with a sweet and spicy marinade that doubles as a sauce brushed on the pork as it roasts. Serve sliced in bao buns or as a topping for lo mein or rice.

Char Siu (Cantonese BBQ Pork)

brown sugar, packed

Tbsp. honey

Tbsp. soy sauce

dry white wine

Tbsp. rice wine vinegar

sesame oil

Red food coloring (optional)*

pork shoulder

Tbsp. Cantonese BBQ Pork Rub

Step 1

Step 2

In a medium bowl, stir brown sugar, Cantonese BBQ Pork Rub, honey, soy sauce, wine, vinegar, sesame oil, and red food coloring (if using) until combined. Remove and reserve 1/4 cup of marinade in a small bowl. To remaining marinade, add pork strips and turn to coat. Cover and chill pork and reserved marinade for at least 8 hours for best flavor or up to overnight.

Step 3

Step 4

Preheat oven to 400 degrees. Line a sheet pan with foil. Pour 1 1/2 cups water into the pan and place a metal rack on top. Place marinated pork on rack and roast for 20 min. Reduce temperature to 350 degrees, flip pork, rotate pan, and roast for an additional 20 min. Add more water to pan if it dries up to prevent drippings from burning.

Step 5

Step 6

Remove sheet pan from oven and generously brush pork on one side with reserved marinade. Return to oven for 10 min. then flip pork and brush other side with remaining marinade. Roast for an additional 10 min. until top is lightly caramelized.

Step 7

Step 8

Let pork rest for 10 min. before slicing strips crosswise into thin pieces. Garnish with scallions and serve with bao buns, rice, noodles, or stir-fried vegetables. Dice pork to use as a filling for steamed buns or dumplings.

This sweet and spicy BBQ sauce is used as a marinade and basting sauce for our Char Siu recipe. Inspired by traditional Cantonese flavors, use this sauce anywhere you'd use barbecue sauce for a Chinese-inspired take on your favorite dishes. Use with any cut of roasted meat, as a tableside condiment for dipping, or stirred into mac 'n cheese or baked beans.

Cantonese-Style BBQ Sauce

In a small pot, whisk together all ingredients until well-combined.

Place pot over low heat and simmer until sugar is dissolved and mixture is just beginning to thicken, about 5 min. Remove from heat, transfer to an airtight container, and chill until ready to serve. Will keep in fridge for 4 to 6 weeks.

Street taco-style carne asada tacos get a lift of bold, citrusy flavor with a quick sauce. Marinate your steak and load up the table with as many toppings as you can think of for a fun and flavorful taco night experience!

Carne Asada Tacos

cilantro,

+ 2 Tbsp. lime juice

agave

olive oil

lb. skirt steak

Street taco sized tortillas

Toppings: pico de gallo, cotija cheese, cilantro, reserved sauce

Tbsp. Minced Garlic

Chipotle Chiles in Adobo Sauce, finely chopped

Ground Cumin

Sweet Spanish Smoked Paprika

Mexican Oregano

Mayan Sea Salt

In a large bowl, combine all marinade ingredients except olive oil. Slowly stream in olive oil while whisking until marinade is emulsified. Reserve about 1/2 cup marinade. Marinate steak in large bowl for 20 to 30 min. Pat dry and grill to desired doneness, from 125 degrees for rare to 160 degrees for well done. Slice steak into strips, assemble tacos with desired toppings, and serve with reserved sauce.

Master the perfect classic margarita, or mix up your favorite flavors!

The Perfect Classic Margarita

oz 100% agave tequila (silver or reposado)

lime juice (about 1 lime)r

oz orange liqueur (We recommend Cointreau)

oz agave syrup (adjust for sweetness)

Lime wheel

Makrut Lime Sea Salt

Run a lime wedge along the rim of a cocktail glass and dip the rim into Makrut Lime Sea Salt for a flavorful, citrusy finish. Fill the glass with fresh ice and set aside.

In a cocktail shaker, combine tequila, lime juice, orange liqueur, and agave syrup. Fill the shaker with ice and shake vigorously for 15-20 seconds until well chilled. Strain the margarita into your prepared glass. For an elevated touch, garnish with a lime wheel, twist, or even a dehydrated lime slice. Sip and enjoy responsibly!

Spicy Margarita: Muddle 2-3 slices of fresh jalapeño or serrano pepper in the shaker before adding other ingredients. Add Peruvian Chile Lime Seasoning instead of Makrut Lime Sea Salt for extra kick.

Tropical Margarita: Swap agave syrup for pineapple juice (½ oz) for a juicy, tropical twist. Garnish with a grilled pineapple slice for a smoky-sweet contrast.

Berry Margarita: Muddle 4-5 fresh strawberries, raspberries, or blackberries in the shaker before adding ingredients. Use a Bourbon Barrel Smoked Sugar-rimmed glass instead of salt for a sweeter sip.

Frozen Margarita: Blend all ingredients with 1 cup of ice until smooth for a slushy consistency. Serve in a chilled glass with a salted rim.

Smoky Mezcal Margarita: Replace 1-2 oz of tequila with mezcal for a deep, smoky flavor. Garnish with an orange twist for a citrusy contrast.

A savory french toast loaded with raw and roasted garlic and topped with hot honey and chive butter

Garlic French Toast

butter

chives (chopped)

garlic

olive oil and salt

eggs

milk

garlic powder

salt

honey

hot honey

Let the butter sit out to soften, or microwave it for about 8 seconds and stir. Mix in the chives and a pinch of salt. Put it back into the fridge to firm. When it is medium-firm, roll it up in some plastic wrap to form a log and let it firm up more in the fridge until it is solid.

Make chive butter

Preheat oven to 350

Slice the top of the garlic head off in a way that exposes all the cloves. Drizzle some olive oil onto the head of garlic and sprinkle with salt. Wrap the whole thing in aluminum foil and seal it.

Bake at 350 for one hour. Remove from oven and allow to cool. Pop out the individual cloves from the garlic head and put them into a bowl

Make roasted garlic

Put the eggs, milk, butter, raw garlic, roasted garlic cloves, garlic powder, salt, and honey in to a bowl.  Blend smooth with a hand blender.

Slice the sourdough into 3/4 inch slices. 8 slices, 2 per person. Place in a shallow bowl or a few bowls, and pour the egg mixture over the bread. Allow the bread to sit in the mixture for 20 minutes. Flip the bread and let it sit another 20.

Bring a pan to medium heat and add the butter. Add the bread to the pan and cook about 8 minutes per side to brown and cook through.

Serve the bread with the chive butter and hot honey.

Make the french toast

I made this yesterday to serve with an asparagus soup and it was awesome. I accidentally left out the fresh garlic and it was still delicious. Can't wait to try more things

Top 6 classics recipes from across the web

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Top Tags

Matt Moran's green pea and ham hock...

Char Siu (Cantonese BBQ Pork)

Cantonese-Style BBQ Sauce

Carne Asada Tacos

The Perfect Classic Margarita

Garlic French Toast

Top 6 classics recipes from across the web

The most viewed classics recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matt Moran's green pea and ham hock...

Char Siu (Cantonese BBQ Pork)

Cantonese-Style BBQ Sauce

Carne Asada Tacos

The Perfect Classic Margarita

Garlic French Toast

The most viewed classics recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine