There’s a delicious galbi-jjim place in SF called Daeho Kalbijjim that we eat at and order takeout from often. It’s huge and we end up eating the saucy short ribs with cheese, rice cakes, and vegetables for days. Last Christmas, I decided to make my own homemade version and flavor it the way I like - less oily, more acidity. Yum! It was a lot of work, but better than takeout.

I made crack pie for the first time in college. I made this two Christmases ago for my fiance and his parents, along with that deep dish honey apple pie galette. It keeps really well and becomes almost pudding-like in the fridge. The homemade oat cookie crust becomes crispy and candied, while the chewy center tastes like custard and chess pie.