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Recipes

Cabbage Steamed Fish with Miso Hollandaise

Edward teaches how to steam fish packets filled with vegetables and a spicy marinade. From mixing the marinade, blanching and shocking cabbage leaves, and chopping vegetables, you will gain an array of essential skills. One of the most intriguing components is the creamy egg yolk sauce, which is a rich contrast to the light-tasting fish.

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Watermelon Brûlée

This crunchy watermelon Brûlée brings an element of surprise to this dish.

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Sweet and Savoury Fried Peanuts

Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.

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Buttered Popcorn

Make the best buttered popcorn imaginable.

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Recipes

Peanut & Popcorn Watermelon Brûlée

Edward explores the complexity of watermelon with this whimsical salad. Simple techniques like stove-popping buttery popcorn, boiling and frying peanuts, and creating a crunchy Brûlée top make up this surprising plate.

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Recipes

Quail with Mop Sauce

Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.

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Asparagus and Pine Nut Salad

When asparagus season rolls around, throw them on the grill for a nice burnt char. The pine nuts bring an added nutty contrast.

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Tomahawk Steaks

Join Edward and Ben, home chef and community leader, as they throw a fun backyard barbecue for their friends and family. Learn Ben’s special brine, how to handle a variety of meats and vegetables on the grill, including Tomahawk pork chops, asparagus, and sweet potatoes.

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Grilled Sweet Potatoes

For the dreamiest grilled sweet potatoes — with creamy insides and very crispy outsides — follow this recipe.

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Barbecue Brine

Make your barbecue better with this easy to make brine.

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Grilled Quail

Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.

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Roasted Banana Barbecue Mop Sauce

This Filipino-inspired roasted bananas shows that a barbecue sauce can go in numerous directions.

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Recipes

Open Fire Grilling Steaks & Vegetables

Is there a better way to eat steak than under a melty layer of Korean kalbi butter? An easy and delicious way to elevate your steak. Edward also explains how to check for doneness, manipulate the fire, and accomplish a smoky taste.

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Recipes

Pickled Watermelon Rind

Don’t throw away watermelon rinds because you can pickle that! There’s nothing better in the summer than an ultra fresh watermelon, that’s why Edward likes to save the rinds, pickle it, and bring acidity and crunch to barbecue dishes.

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Recipes

Kalbi Compound Butter

Seasoned butter is one of the most versatile things to keep on hand, especially when seasoned with Korean barbecue flavors and topped on a steak. That’s why magical things happen when soy sauce, sesame oil, and butter come together.

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Hot Vinegar

This is an essential item to have on hand in your pantry. Ingredients marinate in a jar for a month and bring tons of complexity to any dish.

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Bourbon Brown Butter

This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again.

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Poached Oysters

Seafood lovers, take note. Learning how to shuck an oyster is an essential skill. Watch this and you’ll never have any shucking doubts again.

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Creamy Grits

This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar.

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Oysters & Grits in Bourbon Brown Butter

Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.

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Carolina Gold Coconut Rice

Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity.

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Recipes

Savory Asian Peanut Butter

Learn the basics of making savory, creamy peanut butter. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.

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Recipes

Peanut Braised Chicken Drumsticks

Let braised chicken drumsticks come to the rescue with this wonderful weeknight recipe. Bring excitement to your family dinner and make it faster, easier, and tastier.

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Seared Bologna Eggplant & Mushrooms

Recreate Edward’s favorite childhood sandwich. The restaurant-style reinterpretation with seared Japanese eggplant and mushroom elevates the classic dish, adding roasted garlic to enhance the mayo.

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Roasted Garlic Mayonnaise

Roasting garlic in aluminum foil on the grill is the best way to roast garlic. It’s perfect to enhance the flavor of any dish.

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Eggplant, Bologna & Mushroom Burnt Toast

Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Recreate Edward’s his favorite childhood sandwich and learn how to sear and caramelize as you elevate the gentle flavors of eggplant, mushroom and bologna, along with roasting garlic to enhance mayonnaise.

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Recipes

Ham Salt

It’s always important to repurpose leftovers, that’s why yesterday’s ham is wonderful when turned into ham salt. Learn how to freeze ham, grate on micro plane, then toast in oven until dried. The result? Tons of added flavor.

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Kimchi Jarring

Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi.

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Kohlrabi Kimchi

With just a few ingredients, you too can simply ferment foods at home. Edward shows how to make kimchi from kohlrabi, which is a dense vegetable that can hold up well through fermentation. While this vegetable is less traditional for kimchi, expect the usual elements like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

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Recipes

Braised Tofu & Daikon Radish

Edward highlights silken tofu in this dish of fatty broth, braised daikon and an apple-ginger puree. Beyond demonstrating how to create a rich broth, braise vegetables, and plate an elegant dish, he also emphasizes knife skills such as cutting radishes into perfect cubes and matchsticks.

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Recipes

À la minute Miso Hollandaise Sauce

One of the most intriguing components of this dish is the creamy egg yolk sauce, a riff on the classic Hollandaise sauce with miso paste, bringing a rich and umami-packed contrast to the light tasting fish.

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Meat Stock

There’s no better way to stay cozy than with a fatty and elegant meat stock. Boil beef bones with aromatics for hours for a bold broth.

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Recipes

Cabbage Steamed Fish

A delicious and healthy meal that’s easy to make any night of the week. Learn how to steam fish with vegetables and filled with intricate flavors. Cabbage makes the perfect vessel for a wrap. Learn how to blanch, shock, and stuff the cabbage. Healthy, gluten-free, and easy to make!

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Spicy Asian Marinade

Learn the basics of making flavor-packed marinades and how to build flavors.

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Asian Pear & Cabbage Slaw

Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.

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Shallow-fry Fried Chicken

Follow these simple steps and your buttermilk fried chicken will come out perfectly juicy on the inside and crispy on the outside.

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Gochujang Sauce

It’s spicy, tangy, sweet, and sultry – gochujang sauce hits all the right notes for the ultimate flavor bomb. Put it on fried chicken or keep it in the fridge to bring spice to everything else.

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Lessons

Peanut Braised Chicken with Coconut Carolina Rice

Braise poultry and simmer coconut rice in a flavorful miso and peanut mixture and you’ll have a warming, family-style dish. Learn how to to build flavor through caramelization and the secret to preparing perfect rice.

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Lessons

Backyard Barbecue

Join Edward and Ben, home chef and community leader, as they throw a fun backyard barbecue for their friends and family. Learn Ben’s special brine, and how to handle a variety of meats and vegetables on the grill, including Tomahawk pork chops, asparagus, and sweet potatoes.

Categories
Lessons

Peanut & Popcorn Watermelon Brûlée

Edward explores the complexity of watermelon with this whimsical salad. Simple techniques like stove-popping buttery popcorn, boiling and frying peanuts, and creating a crunchy Brûlée top make up this surprising plate.

Categories
Lessons

Grilled Quail with Banana Barbecue Mop

Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.

Categories
Lessons

Open Fire Grilled Steaks & Vegetables with Kalbi Butter

Want to cook steaks better on the grill? Watch this lesson. Edward explains how to check for doneness, manipulate the fire and accomplish a smoky taste.

Categories
Lessons

Oysters & Grits in Bourbon Brown Butter

Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.

Categories
Lessons

Savory Asian Peanut Butter

Learn the basics of making savory, creamy peanut butter. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.

Categories
Lessons

Eggplant, Bologna & Mushroom Burnt Toast

Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Recreate Edward’s his favorite childhood sandwich and learn how to sear and caramelize as you elevate the gentle flavors of eggplant, mushroom and bologna, along with roasting garlic to enhance mayonnaise.

Categories
Lessons

Braised Tofu & Radish with Ham Salt

Edward highlights silken tofu in this dish of fatty broth, braised daikon and an apple-ginger puree. Beyond demonstrating how to create a rich broth, braise vegetables, and plate an elegant dish, he also emphasizes knife skills such as cutting radishes into perfect cubes and matchsticks.

Categories
Lessons

Kohlrabi Kimchi

With just a few ingredients, you too can simply ferment foods at home. Edward shows how to make kimchi from kohlrabi, which is a dense vegetable that can hold up well through fermentation. While this vegetable is less traditional for kimchi, expect the usual elements like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

Categories
Lessons

Cabbage Steamed Fish with Miso Hollandaise

Edward teaches how to steam fish packets filled with vegetables and a spicy marinade. From mixing the marinade, blanching and shocking cabbage leaves, and chopping vegetables, you will gain an array of essential skills. One of the most intriguing components is the creamy egg yolk sauce, which is a rich contrast to the light-tasting fish.

Categories
Lessons

Edward’s Story

Chef Edward Lee refuses to be defined by his heritage, culture, or geography. Born Korean, raised in Brooklyn, living in Louisville, Kentucky – Chef Lee is more than the sum of his parts. Discover the city, people, and places that make chef Lee tick, and have inspired his new cuisine that goes beyond any boundaries.

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Lessons

Fried Chicken with Gochujang Sauce & Slaw

Edward teaches classic Fried chicken while including his twist of a spicy gochujang-based sauce with a sprinkling of furikake. Learn how to make the best buttermilk fried chicken, and top it off with a unique Korean sauce and a tangy, bright Asian pear slaw. Your chicken will be tender with a crispy exterior.