Welcome back!  Today, we have a refreshing summer dish: ceviche. This dish features raw fish or shrimp, but it is just as enjoyable with cooked seafood. It originates from Peru, where it's actually the national dish, though the roots of the technique in which the fish is cooked still comes from Spain. This technique is really interesting; it involves bathing the seafood in citrus juice so the acids make the fish look like it's cooked when it's really not. Different regions across Latin America use their different regional ingredients to prepare this recipe in different ways; this version that we have is just our own and you can edit it to add some other things that you want.  Shrimp Ceviche Makes 4 servings Ingredients: 12 ounces raw shrimp, peeled and deveined Juice from about 3 lemons/limes 1/2 cup tomatoes 1/4 cup red onion 1 avocado A little jalapeno Cilantro Salt and pepper to taste Optional: cucumber, jicama, etc. Directions: If you do not want to eat the shrimp raw:

Welcome back!  Today we have another tasty cake, specifically a chiffon cake. Although this is similar to the Banana Chiffon Cake from not too long ago, that one was special in that the banana part is very solid, so it constitutes a large part in the batter of the cake. However, this one is just honey and lemon, which are more wet ingredients and also come in smaller quantities. So while the procedure is pretty similar, the proportions of the ingredients is a little different. Honey Lemon Chiffon Cake Makes a 8" cake Ingredients: 6 egg yolks 1/4 cup oil 1/4 cup (60 grams) lemon juice 1 cup cake flour 1 teaspoon baking powder* 2 tablespoons (40 grams) honey Grated lemon peels 6 egg whites 1 teaspoon lemon juice 1/3 cup sugar Note: Chiffon cakes don't really need baking powder because the whipped egg whites already do that, but having it here gives extra assurance that the cake becomes nice and fluffy. Directions: Mix the egg yolks along with the oil. Then, add the lemon juice

Welcome back! Today, we have a recipe for a very classic breakfast food: blueberry muffins! We eat these a lot but we usually use store-bought mix, which is good but not as fresh. And while this might be a recipe for blueberry muffins, you can make other kinds of muffins, like chocolate chip (though you might not want to add the lemon), cranberries, rum raisins, or whatever! Feel free to experiment; you could even add some toppings like streusel or powdered sugar.  Blueberry Muffins Makes 12 muffins Ingredients: One stick of butter 1/2 cup sugar 2 eggs 2 cups cake flour 2 teaspoons baking powder 1/2 cup milk 2 cups fresh blueberries 1 more tablespoon flour 2-3 tablespoons lemon juice Zest from one lemon Directions: Soften the butter a little and then add the sugar. Mix this until it becomes creamy, but not too much! Add a little bit of the egg in at a time and mix it. Doing it slowly helps everything incorporate better. Sift the flour and baking powder. At this point, alternate adding

Welcome back, Chefpo Jr. here!  Today, we have my favorite Mexican street food, elotes! Ever since I saw one of these on the internet, I've been dying to give it a try. I had the chance to try it at two different restaurants, but it always came "off the cob". So, I figured that there was no choice but to make it myself. This is a fun, family friendly recipe that is super easy to make. The creamy sauce, spicy chili, smooth cheese, and hearty grilled corn is perfect to eat with tacos, burritos, or just on it's own. Elotes Makes 4 servings Ingredients: 4 ears of corn on the cob 1/4 cup crema or sour cream 1/4 cup mayo 1/2 teaspoon ancho chile powder 2 clove garlic, minced 1/2 lime juice 1/2 cup cotija cheese, finely shredded 2 tablespoons chopped cilantro Directions: Mix the sauce by combining the crema/sour cream, mayo, ancho chile powder, garlic, and lime juice together. Prepare the corn. You can do this one of two ways: Grill the corn on a grill or in the oven. Or, st

Welcome back, Chefpo Jr. here!  Today, we have a fantastic apple curry inspired by Pokémon Sword and Shield! In the game, you can camp out with your Pokémon and cook up a curry for them to enjoy. The curries come in many different flavors, but my favorite one is the apple curry. This curry is a delectable Japanese-style curry with a fruity punch. Filled with chunky vegetables, juicy chicken, and groovin' apple pieces, this curry will have you gobbling it down by the spoonful like a Munchlax. I like it spicy, but this curry works with any spice level, so be sure to adjust it to fit your needs.  Apple Curry Our curry The curry from the game, pretty close, huh? Photo from Nintendo Makes 4 servings Ingredients: Rice 2 cups rice 1/2 teaspoon turmeric Curry 1 to 1 1/2 pounds chicken 1 large onion 1 large potato 2 medium carrots 1 apple About 100 grams curry sauce cubes* 2 tablespoons dark chocolate chips 1 teaspoon curry powder 1 tablespoon sake 1/2 teaspoon salt 3 cups water Red pepper

Welcome back!  Today, we have another pasta recipe: gnocchi! This pasta is interesting because it's often made with potatoes, though versions that are made of wheat flour, semolina, sweet potato, or even cheese are also consumed. One way of preparing it is just like other pasta: throw it in the boiling water until it softens, then add the sauce. However, this recipe takes it a step further as you cook it on a pan after putting it in boiling water, giving it a nice, seared texture. Gnocchi Makes 4 servings Ingredients: 1 package store-bought gnocchi Sage Salt and pepper to taste Directions: Cook the gnocchi based on the package's directions. Heat a pan with olive oil and cook the gnocchi on both sides for a little bit. Add the sage, salt, and pepper and cook it until the sage flavor comes out. An important part of this recipe is the sage, which is commonly used in traditional Italian recipes. The gnocchi can be paired with a variety of things, including the salmon from our last

Welcome back!  Today, we have another fish recipe! It also combines with the sweet mango chutney for a exquisite combination of flavors. A fun fact about salmon: most Atlantic salmon is farm-raised, with Norway being a major producer, while most Pacific salmon is wild-caught. Our servings of salmon reflect just that, as we had farm-raised Norwegian salmon and wild Alaskan salmon. Both are delicious, though they do have some differences. Oven Baked Salmon with Mango Chutney Makes 4 servings Ingredients: Salmon 4 4-6 ounce salmon filets Salt and pepper to taste Paprika and/or cayenne Any herbs/pepper flakes/other seasonings Mango Chutney: 2 golden mangoes Cilantro Lime juice Red onion Directions: Dry the salmon with a paper towel. Shake some salt and pepper, along with any herbs/pepper flakes if you want. Bake in the oven at 425° for 15 minutes. On our Breville Smart Oven Air on the airfry setting, you only need to bake at 400°. If your piece of salmon is thinner/smaller, you can bake it

Welcome back!  Today, we have a classic Korean dish: bibimbap! Bibimbap is great because you can really alter it to fit whatever you have in your kitchen, and therefore, you can make so many different variations of it. The word bibimbap even reflects that since it translates to "mixed rice", as it is rice mixed with other ingredients. Whichever ingredients you want to use is perfectly ok, but we'll be covering the specific ones that we used in our version.  Bibimbap Makes about 4 servings Ingredients: 2 cups rice, cooked 6 dried shiitake mushrooms, soaked and sliced 1 carrot, shredded Dried seaweed, soaked 2 mini cucumbers, thinly sliced (you can also use persian cucumbers) 1 bunch spinach (about 6 ounces) Some daikon radish, shredded (about a 3 inch chunk) Kimchi (we used store-bought) 4 eggs Sesame oil Sugar Salt Hot pepper paste Soy sauce Garlic Meat: 8 ounces pork belly, thinly sliced (can also be beef) 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon rice wine