featured recipes

Our featured recipes are here to give you a feel for how the numnums recipe platform works. But while we were at it, we personally cooked each of them and vouch that they are delicious! We improve the recipes each time we make them, so we update them regularly with new findings.
  • fast & simple asparagus preparation
    We grew up eating steamed asparagus with a side of mayo or a side of homemade thousand island (mayo + ketchup + Tabasco), but always wondered if there was a tastier and easier way to prepare asparagus. I found this in JP’s latest book and was surprised at how tasty the asparagus became through this quick and simple preparation. The true flavors of asparagus simply shine when cooked this way. Our one-year-old loves picking up the pieces to feed to herself. Adapted from JP’s Asparagus Ragout recipe from Essential Pepin. JP does a similar delicious and fast treatment for broccoli on page 124 of his other book More Fast Food My Way. waterolive oilasparagusunsalted buttersalt
  • overnight Belgian waffles
    Most of the heavy lifting for this delicious waffle recipe is done the night before. The flavor is yeasty and complex; the texture is moist. We make this recipe so often that we've optimized it minimize cleanup. When we don't have time to do the prep for this recipe, we defer to our classic waffle recipe instead. warm wateractive dry yeastsugarwhole milkhoneyunsalted butterkosher saltvanilla extractall-purpose flourextra-large eggsbaking sodaavocado oilbutterpowdered sugarmaple syrupwhipped cream
  • roasted baby bok choy
    This is our favorite way to prepare bok choy! This technique is super easy and the leaves develop a light delicious char in the oven. Since we are usually cooking for 2-3 people and this dish is best fresh out of the oven, we have halved this recipe from the original. Use a second rimmed baking sheet if doubling this recipe. baby bok choyolive oilsaltblack pepper
  • go-to Brussels sprouts
    We make this veggie side about every two weeks because it is easy, we can prep it in advance, and it is delicious enough to serve for company. Aside from the Brussels sprouts, we usually have all the other ingredients on hand. We measure the olive oil and prepare the lemon/salt mixture in our mini measuring cup to minimize dishes for cleanup. Brussels sproutsextra-virgin olive oilsaltlemon juicesalt and pepperParmesan cheese
  • lamb navarin
    JP = Jacques Pepin, our kitchen hero We chose to make this dish because Avedano's, a local butcher, happened to carry the cut of meat that we needed, and the meat was also inexpensive. It was also a cold day in SF, and lamb stew for dinner sounded like a great idea. Adapted from JP's Essential Pepin. This is a recipe of his mother's. lamb breast ribletsflouronionpotatoescarrotsgarlicblack pepperherbes de Provencewatersaltbaby peasfresh parsley
  • shaking beef
    This recipe is great for special weekend meals or for entertaining a small group. The original recipe uses filet mignon but it is easier and cheaper for us to get rib eye, and honestly, we like the fattier meat better. :) For the ultimate flavor bomb, we pair this with Hands on Gourmet's garlic noodles, but if we're strapped for time, we just serve it with rice. rib eyesugarsaltblack pepperavocado oilrice vinegarmirinlight soy saucedark soy saucesugarfish saucekosher saltblack pepperlimeavocado oilred oniongreen onionsgarlicunsalted butterwatercress