This was the top request when I asked people what I should bake for Christmas! This idea and recipe comes from Nancy Birtwhistle, who is a living legend when it comes to baking and homemaking. Process: The best way to learn how to make this recipe is to watch Nancy's YouTube video. Separate 3 eggs. Add the egg whites to a mixing bowl and reserve the yolks in the fridge. Whisk 1 tablespoon corn starch with 150g caster sugar. Beat the egg whites until they are foamy. Continue b

This is an easy puff pastry canape that's sweet, savory, tangy, creamy, and crispy - what more do you need? This is a four-part process, but much of it is inactive. The onions and bacon can be prepared 2-3 days ahead and stored in the fridge; the pastry cups can be prepared up to 8 hours before you plan to eat them and stored at room temperature, uncovered. Part 1: Caramelize onions Slice onions and heat olive oil in a small Dutch oven. Add the onions to the pot and season wi

Fresh ginger is a hassle to deal with. I process and freeze it in huge batches so I always have it ready when I need it. Process: If you have large pieces of ginger, cut them into smaller pieces - about 3 inches. Trim off any excessively dry or hardened edge bits. Put the ginger in a food processor and pulse until it is minced. Use a tablespoon or melon baller to scoop out portions of ginger, packing it with your hand. Turn the scoops out onto a sheet tray or plate. Freeze in

I'm not sure where I first became aware of breakfast tacos, but I'm certainly grateful. These are loosely inspired by breakfast tacos I ate on a business trip to San Antonio. I learned the technique of melting cheese onto the tortillas from Elemi restaurant, which was featured on Padma Lakshmi's "Taste the Nation." Process: Cut a few strips of bacon into small pieces. Cook them on low heat (start with a cold pan) until the fat has rendered and they are crisp. Remove from pan.

A Minnesota Classic Inspired by Molly Yeh's classic tater tot hot dish recipe. Process: Brown meat (season it!) and remove it from the pan. Add aromatics (onion, celery, garlic, etc.) and seasoning to the pan; sauté until translucent. Add frozen veggies (green beans or peas) and cover the pan until they are warmed through. Add a can of cream of mushroom soup and return the browned meat to the pan. Mix. Transfer to a baking dish. Top with cheese and tater tots. Bake according

This was one of my favorite things to eat when I lived in China. This recipe is super loosely based on Francis Lam's recipe. Process: Heat neutral oil in a frying pan. Beat eggs with MSG and a dash of sesame oil. Once the oil is hot, add the eggs. Scramble the eggs; remove from the pan when they are just set. Add more oil to the pan and add some scallions. Once hot, add tomato (cut into wedges) and season with salt and MSG. Add a dash of shaoxing rice wine, dry sherry, or mir