Chef-Recommended Dishes

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These Chef-recommended dishes show that professional cooks know how to prepare quality food. Whether you’re shopping for a chef or 밀키트 a casual cook, these gifts will be appreciated by the person who receives them.

Lamb Shank Steak

A tender cut of meat from the lower part of the leg, lamb shank is a more budget-friendly choice than a bone-in leg of lamb and requires low and slow cooking to achieve meltingly tender meat. It’s also an ideal cut to infuse with herbs and spices for a Moroccan tagine.

Preheat a ridged grill or cast iron skillet over medium-high heat and lightly oil the surface. Season the shanks with garlic powder, paprika, salt and pepper and sear them in batches until well-browned on all sides.

Place the seared shanks in a large rondeau or Dutch oven and deglaze with red wine. Add beef or vegetable broth and simmer until the sauce is thickened. Taste and adjust the seasonings. Serve the lamb shanks and vegetables with a garnish of olive relish. Leftovers will keep for 3-4 days in the refrigerator and can be reheated on the stovetop. Use a meat thermometer to ensure the lamb is cooked to 145 degrees Fahrenheit before serving.

Taiwanese Beef Soup

It’s the most popular noodle soup in Taiwan, where it’s served at restaurants and street stands everywhere. The broth is rich and creamy from slow-braised beef shank, chunks of Chinese wheat noodles, baby bok choy or other greens, and sprinklings of cilantro and scallions.

Beef shank is the traditional choice for this soup because it’s full of flavorful collagen and tender from being cooked low and slow. But you can also use brisket, neck or shoulder meat. (Just don’t try to make this with steak cuts—they won’t turn out right and will end up dry.)

To make this recipe, bring a pot of water to boil for the noodles, then add the shanks and simmer until they’re fork tender. Serve the soup and noodles together in large bowls, with a few stalks of bok choy or other greens, along with generous sprinklings of cilantro, scallions, and Chinese pickled mustard greens (Xue Cai).

Western Food

Western Food is the cuisine of Europe and other Western countries. Its main ingredients include meat, dairy and grains. It uses sweet, salty and bitter flavors much less than Eastern foods. It also favors the use of condiments and seasonings.

Western recipes often involve cooking techniques such as baking, roasting and grilling. These cooking methods produce moist and browned flavors. For example, a recipe might call for a marinade or sauce that includes lemon juice and zest or tomato paste.

The main characteristics of Western Food include large portions and an emphasis on meat. These foods are also high in fat and sodium, contributing to the rise of obesity, heart disease and diabetes among Westerners. They also lack many important nutrients found in Eastern foods. The western diet is widely regarded as the most unhealthy in the world. Aside from being incredibly unhealthy, it also lacks the variety and flavor of Asian foods. Aside from the obvious differences in ingredients and flavors, Western food is also different in its preparation methods.

Chinese Food

Chinese food is a delicious, nutritious, and culturally significant cuisine. Chinese meals typically contain a lot of vegetables, lean protein, and starch, making them filling and balanced. Many traditional Chinese foods also have symbolic meanings, making them a great choice for special occasions.

However, some Chinese dishes can be high in fat and sodium due to the use of added oil and salt. Additionally, certain cooking methods such as deep-frying can be unhealthy and increase the calorie and sodium content of a dish.

Despite these drawbacks, most people enjoy the flavor and diversity of Chinese food. From crowd-pleasing entrees like kung pao chicken and Mongolian beef to simple and satisfying side dishes like scrambled eggs with tomatoes, Chinese food has something for everyone.