Inspired by Korean kimchi jjigae, Ed Smith’s flavorful eggs showcase the robust flavors of kimchi and chewy tteok. The convenient dish is a perfect meal in itself, or paired with rice or bread. In a different culinary adventure, Smith introduces us to a fragrant pork laab, traditionally made with minced meat or fish. He innovatively transforms sausage meat into a laab, enveloped in soft brioche buns and topped with a crispy fried egg. With its aromatic blend of lemongrass, ginger, and Thai basil, this dish is a delightful fusion of flavors.