Cheng’s Kitchen, Everett; Boston, MA; home cooking; weekly Instagram: @cheng.s.kitchen

Weekly Cooking Blog

52 weeks, 52 dishes I’ve never cooked before.

Quarter 1 — Handmade Fresh Pasta
A study of pasta craft: shape, sauce, filling, and plating.

Quarter 2 — Sea [Current]
Technique-driven seafood dishes inspired by winter and spring seasonality.

Quarter 3 — Land
Land-based proteins explored through depth, balance, pairing, and execution.

Quarter 4 — Earth
Devoted to the garden, vegetables at their peak, expressed through ingredient-first cooking.

Week 3: Pistachio-Pesto Tortellini
Cheng Xing Cheng Xing

Week 3: Pistachio-Pesto Tortellini

Striped tortellini filled with pistachio–basil pesto and a lemon–cream filling, served over caramelized onion purée with butter-toasted breadcrumbs.

Read More

Here are some dishes I’ve cooked before:

Close-up of grilled steak pieces with sauce, grilled vegetables including zucchini, and a roasted eggplant on a decorative plate.
Plate with roasted chicken breast topped with gravy, broccoli, roasted potatoes, and grilled yellow zucchini.
Close-up of a cooked lamb shank with gravy served over mashed potatoes in an orange bowl, with a plate of couscous in the background.
A plated dish featuring a crusted rack of lamb with a side of sautéed greens and a dark sauce.
Close-up of baked dish with melted cheese and sliced mushrooms.
A shot of a cooked beef prime rib with gravy being poured on top, garnished with sliced onions and a leaf of lettuce.
A plate with grilled steak, grilled potato slices garnished with chopped herbs, and a small portion of grilled zucchini.
A plate of spaghetti carbonara with grated cheese and black pepper.
A plate of cooked pasta with mushrooms, cherry tomatoes, broccoli, and slices of steak with a pink center, and a separate plate of a cooked steak with herbs on top.