Ronnie Woo

Nov 30, 2023 | today.com | Ronnie Woo

Chef notesEvery single person I have ever made this for has absolutely loves this dish. I usually make this in large batches because it freezes really well (just make sure to freeze them separately) and makes for a super quick, cozy and delicious meal any day of the week. Technique tip: The meatballs are baked before simmered in the sauce. Swap options: You can swap out the heavy cream for full-fat coconut milk.

Sep 26, 2023 | epicurious.com | Jesse Szewczyk |Ronnie Woo |Adrian Miller |Brian Leatart

A good Lyonnaise potatoes recipe, or pommes de terre sautées à la Lyonnaise in French, is a thing of beauty. Humble spuds are sliced, cooked in butter until golden brown, tossed with caramelized onions, and showered with chopped parsley for a dish that is far more than the sum of its parts. The trick for great Lyonnaise potatoes is to cook the potatoes in two stages-boiling, then pan-frying them-to achieve a silky smooth interior that perfectly contrasts the crisp, golden exterior.

May 18, 2023 | epicurious.com | Ronnie Woo |Scott Peacock |Andrea Nguyen |Kendra Vaculin

I'm a lover, not a hater...of all types of shellfish, while my husband Doug, on the other hand, only likes mussels. Maybe it has something to do with their slightly different textures or the fact that clams live in sand and mussels live on rocks, piers, and pilings. Personally, I'm not going to judge how shellfish live their lives, because to me they are equally delicious. However, if you're like Doug and prefer one kind of shellfish over another, feel free to make this recipe with just that one.