Cooking

The Best of Chef Nico

A tasting menu of my favorite bakes and bowls — glazed wings, steamed and baked pork buns, mooncakes, egg tarts, pistachio spaghetti, and a bowl of braised rib ramen.

Bruschetta

Thick-cut tomatoes slid off the board into a bowl, a generous pour of olive oil, thyme snipped from the sprig with kitchen shears, then salt, pepper, and a shake of chili flakes. Arranged in a pan and roasted until soft and sweet, then piled on toasted sourdough with melted mozzarella, a spoon of pesto, and a stripe of tomato sauce.

Fettuccine

Pasta from scratch — eggs worked into flour, rolled thin, cut into ribbons, then tossed with roasted cherry tomatoes and grated cheese.

Pizza

Pizza from a can of tomatoes up — sauce cooked on the stove, spread over dough, loaded with pepperoni, sausage, cherry tomatoes, mushrooms, and basil, then baked until the crust turns golden.

Burgers

Burgers from the onions up — red onions sliced and patties formed ahead of time, then cooked outside on the grill with the buns and stacked with lettuce, avocado, and tomato.

Steak and Mac