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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

Leftover Hangar Steak Salad

Spiced Poached Chicken

Eggs à la Dick Page

Flounder n'Grits

One-Pot Saucisse de Montbéliard

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

Pan-fried St. Pierre Fish with Potatoes and Carrots

Kimchi and Tofu Pancakes (!)

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

"The Dirty Bird"/Korean Chicken

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

Via @dickpageface.