The DCF team is a boiling pot of talent and verve. I’m proud to present our first DCF collab featuring two of our contributors, Anson and Ed! This is a treasury of recipes in two parts, today and tomorrow. If you like this type of feature, let us know in the Comments what else you’d like to see. – Lori
Words & Photos by Anson Yu

Recipe by Ed Bugia
Recipes in this series: (Click to get recipe)

Huevos Rancheros

Omu-cit

Monte Cristo
For many of us, the 24-hour convenience store is an essential part of daily living. We go there on our way to work to get breakfast on the go. We stop by after work to pick up some beers and snacks. We rush over when we?re in the middle of cooking, and realize we?re out of vinegar, cooking oil, or soy sauce. It was one of those times while I was looking at this limited selection of basic groceries that I began to wonder: What would an experienced chef do if I were to challenge him to create recipes from the basic selection of ingredients found in these stores" Before we proceed, I have to clarify that the point of this exercise isn?t about replacing your favorite supermarket and weekend market with convenience stores. Neither am I trying to do away with slow cooking and fresh food with short cuts and pre-processed food. But I want to show that one of the most important elements in cooking is imagination–that even with limited resources, one could come up with tasty meals using one?s creativity. Fellow DCF writ...