A Dick Page Recipe Appreciation Post

Are you following Dick Page (@dickpageface) on Instagram yet? If not, take a sec to do that. In a lot of ways, he's the consummate Instagrammer—makeup tutorials, adorable dog photos, interior goals, and inspo shots abound. He's also a culinary fiend, as evidenced by any number of the recipes and meal recaps found on his page. An uninformed user might pin him as a chef and not as the Artistic Director for Shiseido, but alas, he wears both hats. He's just a makeup- and kimchi-loving guy like the the rest of us.

Dick is great—we love Dick. And today is dedicated to his myriad food tutorials, because we're all at home for a spell and there's no better time to marinate a chicken breast for hours. The menu is below. Take it away, Dick:

Quick Hangar Steak

A quick and tasty supper. I had some hanger steak from @pinosprimemeatmarket that I'd previously cooked sous-vide and frozen, so I thawed it out and seared it in a smoking hot skillet with a little butter. While the steak was resting I wilted some spinach in the same skillet, sliced the steak and dished it all up with a good dollop of horseradish mustard from @holyschmittshorseradish #onepanmeal #simple #tweet @anovaculinary 🍴❤️

A photo posted by Dick Page (@dickpageface) on Oct 20, 2016 at 4:28pm PDT

Leftover Hangar Steak Salad

Yay leftovers! Lunch made with some of last night's seared skirt steak, sliced thin and dressed with fish sauce, sesame oil, lime juice, sriricha and a pinch of sugar. I let it be for ten minutes to get the flavours together then tossed it with chopped cucumbers, green onions, cilantro and toasted sesame seeds... #simple #tasty #spicy #tweet #wastenotwantnot 🍴🌶❤️

A photo posted by Dick Page (@dickpageface) on Sep 1, 2016 at 11:07am PDT

Spiced Poached Chicken

Spiced poached chicken with a big dollop of mustard, braised Swiss chard, carrots, leeks and a baked sweet potato for tea tonight... I poached a whole chicken in water with a couple of cups of white wine, 1tbsp of salt, onions, garlic, celery, leeks, bay leaves, half a lemon and a tsp each of cloves, juniper, allspice, mustard seeds, black peppercorns and fennel seeds. I brought the water to a boil with the bird and all those things in it, simmered it for twenty five minutes and then let it rest with a tight lid on and the heat off for an hour to finish cooking. You can have a cup of the strained broth on the side if you like, or use it for another soup later... #simple #tasty #tweet 🍴❤️

A photo posted by Dick Page (@dickpageface) on Nov 28, 2016 at 6:41pm PST

Eggs à la Dick Page

The once a week breakfast special. Scrambled eggs with butter, kefir and sage, extra crispy bacon, cilantro, lime and sorrel. Tortillas and hot sauce are on the table... #tasty #tweet

A photo posted by Dick Page (@dickpageface) on Oct 23, 2016 at 7:12am PDT

Flounder n'Grits

This is probably the most naff food picture I've ever posted. But fuck it, it was very good. Flounder dredged in all purpose flour, heavily seasoned with salt, pepper and smoked paprika and fried in a mix of olive oil and clarified butter. Then more butter in the @geechieboymill grits along with garlicky milk and parsley... #simple #tasty #tweet ❤️🍴The beautiful flounder was from #peandddseafood @unsqgreenmarket @waden2yoga

A photo posted by Dick Page (@dickpageface) on Oct 12, 2016 at 7:20pm PDT

One-Pot Saucisse de Montbéliard

I made a good, lusty stew for our tea tonight... Saucisse de Montbéliard, morue salée, chou vert, oignons, pommes de terre, haricots blancs, l'ail rose, persil plat, vin blanc et beacoup de bonne huile d'olive de Provence... Servi avec un bon pain de campagne #onepotmeal #simple #tasty #frenchy #tweet 🍴🇫🇷😊 @higashiyama @renatakedarena

A photo posted by Dick Page (@dickpageface) on Sep 26, 2016 at 1:40pm PDT

Calamari Stew

Squids!! They're cheap and cheerful and very tasty! I thinly sliced a big onion, a small bulb of fennel, a couple of ribs of celery and a few cloves of garlic. I simmered the lot in about a quarter of a cup of olive oil until they were soft but not coloured, then I added a 28 ounce can of crushed tomatoes, a handful of green olives, a big splash of sherry vinegar and two teaspoons of sweet smoked Spanish paprika. Once this was simmering away nicely I stirred in a pound and a half of squid, chopped into rings, but I left whole whatever leggy bits there were. I put the lid on and let it simmer over a very low flame for about 45 minutes. I finished it with chopped parsley and a dash more vinegar. I'm going to have it with bread and butter but it would be great with spaghetti or potatoes too... #simple #tasty #tweet And yes, I know squid isn't pluralised to squids, but squids is more fun to say..😉🍴

A photo posted by Dick Page (@dickpageface) on Nov 30, 2016 at 5:25pm PST

Pan-fried St. Pierre Fish with Potatoes and Carrots

The first meal cooked in the wee Paris kitchen and, miraculously, no jet-lagged fingers were burned or chopped off in the process. It was a crispy fillet of pan-fried St Pierre (John Dory) with potatoes and carrots simmered with chunks of crushed garlic, a handful of parsley, a plain green salad and half a charred lemon to squeeze over the lot. #simple #tasty #tweet #paris 😀🍴🇫🇷

A photo posted by Dick Page (@dickpageface) on Sep 24, 2016 at 12:43pm PDT

Kimchi and Tofu Pancakes (!)

So for lunch there was a really tasty homemade kimchi and tofu pancake. It was a bit more like okonomiyaki really, because it was quite thick. Very good! Adapted from a recipe by @maangchi Thanks!! #spicy #tasty #tweet #korean #japanese 🌶🔪🔥❤️

A photo posted by Dick Page (@dickpageface) on Sep 22, 2016 at 11:33am PDT

Kimchi-, Sesame-, and Fish Oil-Roasted Cauliflower

Here's some cauliflower that I tossed in kimchi juice, sesame oil and fish sauce and roasted in a hot oven for 45 minutes. It's good enough to eat! #simple #tasty #tweet 🍴🔥😋

A photo posted by Dick Page (@dickpageface) on Dec 3, 2016 at 7:32pm PST

"The Dirty Bird"/Korean Chicken

Here's a dish I made up, which smells as heavenly as it looks hellish... I blended two cups of kimchi with a tablespoon each of doenjang, gochujang and garlic and a splash of sesame oil in a food processor until it was a thick paste. I rubbed this all over a chicken and put it on a bed of shredded green cabbage in a casserole with a cup of kimchi juice. I sprinkled black sesame seeds on top, put the lid on and baked it in a 350 degree oven for an hour and a quarter, basting it from time to time. Then I took the lid off and finished it under the broiler. Ta-dah! I'm calling this delicious, but grotesque creation; "The Dirty Bird" You're. Welcome. #tasty #hideous #tweet

A photo posted by Dick Page (@dickpageface) on Sep 8, 2016 at 6:24pm PDT

Casserole Stewed Icelandic Lamb Shanks

Making our tea before work on this rather dreary day. A couple of lovely Icelandic lamb shanks are dredged in flour seasoned with salt, black pepper and ground cinnamon, coriander, cloves, cumin and thyme. Then they're browned on all sides in a hot skillet with olive oil which takes about fifteen minutes. While that's happening, garlic, onions, celery and carrots are sautéed and then simmered in a casserole with a bit of vegetable broth and half a small tin of anchovies in oil. When all is simmering away nicely, the lamb shanks go on top, the lid goes on and it's popped into a 350 degree oven for ten minutes. Once the timer goes off, the heat gets turned down to 180 and they'll braise away happily until tea time. #onepotmeal #tasty #tweet 😋🍴🔥

A photo posted by Dick Page (@dickpageface) on Dec 12, 2016 at 4:33am PST

Via @dickpageface.