This is one of my favorite desserts of all time. I’ve eaten my fair share of mango sticky rice, from street stalls in Thailand to restaurants here in LA, and this recipe pulls together what I loved most from every bowl since then. Simple and so satisfying.

Active: ~30 minutes | Total: ~7 hours including soaking | Serves 4

Note: The rice needs to soak for a minimum of 6 hours, but it produces an even better result overnight. This is the “longest” part of the recipe and so worth it.

INGREDIENTS

For the sticky rice:

• 2 cups Thai glutinous sticky rice (long grain)

• Water for soaking and steaming

For the coconut rice sauce:

• 400ml good quality coconut milk (I use Aroy-D)

• 6 tbsp granulated white sugar

• 1/2 tsp fine salt

• Vanilla bean paste (optional but delicious)

• Pandan leaf (optional because it can be hard to find, but most Southeast Asian markets carry them frozen!)

• 1 tsp cornstarch mixed with 1 tbsp cold water (to thicken the topping portion only)

For serving:

• 2 to 3 very ripe mangoes (Ataulfo, Nam Dok Mai, or whatever you prefer)

• Toasted sesame seeds

• Toasted coconut (another optional topping!)

INSTRUCTIONS

SOAK THE RICE

Place the sticky rice in a large bowl and rinse under cold water, rubbing the grains with your hands until the water runs completely clear. This takes about 6 rinses.

Cover with several inches of cold water and soak for a minimum of 6 hours, ideally overnight.

STEAM THE RICE

Drain the soaked rice completely. Line your steamer basket with cheesecloth or a clean thin kitchen towel and spread the rice evenly inside. Set up the steamer over boiling water, ensuring a gap between the water and basket

Note: If using a traditional conical bamboo basket, set it over a tall narrow pot of boiling water.

Steam on high heat for 20 to 25 minutes until the grains are completely translucent and cooked through.

Check by pressing a grain between your fingers, it should feel soft all the way through with no hard center.

RICE COOKER METHOD

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This is one of my go-to dishes for breakfast or lunch. It’s high in protein, comes together in very little time, and most importantly, packed with flavor. This version is generous with both herbs and spice, but adjust to what feels right for you.

At its core, this dish, known in Turkey as çılbır, is a cloud of garlicky yogurt, perfectly poached eggs, and a nice pour of infused chili butter. I love adding a herb paste to this dish, pounding fresh dill, parsley, mint, and garlic together in the mortar and pestle with a little olive oil until you have something fragrant and deeply green that sits on top of the yogurt.

Also, feel free to skip the pide / bread if you already have some on hand or are short on time.

Let’s get into it!

Active: ~45 minutes | Total: ~1 hour 30 minutes including proof | Serves 2

NO BREAD: Active: ~20 minutes | Total: ~25 minutes | Serves 2

INGREDIENTS

FOR THE PIDE DOUGH (makes 3 to 4 pide)

• 300g all purpose flour, plus more for dusting

• 7g instant yeast

• 1 tsp sugar

• 1 tsp fine salt

• 180ml warm water, about 95°F

• 2 tbsp extra virgin olive oil

• 1 tbsp full fat plain yogurt

FOR THE EGG WASH

• 1 large egg

• 2 tbsp full fat plain yogurt

• Sesame seeds and nigella seeds for topping

FOR THE GARLIC YOGURT

• 400g Full fat yogurt

• 2 garlic cloves

• Juice of half a lemon

• 2 tbsp good quality extra virgin olive oil

• Pinch of kosher salt

FOR THE HERB PASTE

• Large handful fresh dill, roughly picked

• Large handful fresh mint leaves

• Small handful fresh flat leaf parsley

• 1 garlic clove

• 2 tbsp good quality extra virgin olive oil

• Pinch of kosher salt

FOR THE CHILI BUTTER

• 4 tbsp good quality unsalted butter

• 1.5 tsp Aleppo pepper or pul biber

• Pinch of smoked paprika

FOR THE POACHED EGGS

• 4 large eggs (best results if fresh and at room temperature)

• Splash of white wine vinegar

• Salt

FOR GARNISH

• Extra fresh dill

• Extra fresh mint leaves

• Flaky sea salt

• Extra drizzle of good olive oil

If making the pide, begin here so it has time to proof while you prepare everything else.

1. In a stand mixer bowl combine 300g all purpose flour, 7g instant yeast, 1 tsp sugar, and 1 tsp fine salt. Make a well in the center and add 180ml warm water, 2 tbsp olive oil, and 1 tbsp yogurt.

2. Attach the dough hook and mix on medium low for 6 to 8 minutes until the dough is smooth, soft, and slightly tacky. It should clear the sides of the bowl and feel pillowy rather than stiff.

Transfer to a lightly oiled bowl, cover with a damp towel, and let proof at room temperature until doubled in size, about 45 minutes to 1 hour.

3. Once the dough has proofed and doubled, turn it out and divide into 3 to 4 equal pieces.

4. On a lightly floured surface, stretch and roll each piece into an oval shape about 10 inches long and 5 inches wide, roughly 5mm thick.

5. Whisk together 1 large egg and 2 tbsp yogurt and brush generously over the top of each shaped pide. Sprinkle with sesame seeds or nigella seeds.

6. BAKE!

If you do not have a pizza oven: a very hot cast iron skillet or a preheated baking sheet in a 450°F oven works really well!

In the cast iron, cook each pide for about 2 minutes per side over medium high heat until golden and slightly charred.

In the oven, bake directly on the preheated baking sheet for 6 to 8 minutes until puffed and golden. Either way, remove and wrap immediately in a clean kitchen towel to keep warm and soft while you cook the remaining pide.

If you have a pizza oven: Fire it up and bring it to temperature, around 450°F on the stone. Slide the first pide directly onto the hot stone and cook for 2 to 3 minutes until puffed, golden, and with beautiful char spots across the surface.

For the Garlic Yogurt

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It’s summertime, which means it’s burger season. And I love burgers in all forms. Smashed, tavern-style, juicy, thin and stacked, veggie, beef, spiced lamb, all of them.

To mix it up from my usual rotation, I wanted to take one of my favorite dishes, steak au poivre, and translate it into the perfect burger. The result is as delicious and indulgent as I’d hoped. Next time, I will try putting the fries on the side for a less messy eating situation.

Let’s get into it.

Servings: 2

Time if not making homemade buns:

Active: ~40 minutes | Total: ~1 hour 15 minutes

Time if making buns:

Active: ~1 hour | Total: ~4 hours (including proofing and cooling)

INGREDIENTS

FOR THE BRIOCHE BUNS (makes 6)

For the scalded milk: (I will explain what this means fear not)
125ml whole milk
30g unsalted butter

For the dough:
300g bread flour
7g instant yeast
25g granulated sugar
6g fine sea salt
1 large egg, room temperature
1 large egg yolk, room temperature
50g unsalted butter, very soft

For the egg wash:
1 large egg
2 tbsp whole milk
Sesame seeds (optional topping)
Melted butter for finishing

For the burger patties:
530g ground beef, 80/20 blend
Kosher salt
1 tbsp neutral oil
2 tbsp unsalted butter
2 garlic cloves, lightly crushed
2 sprigs fresh thyme
2 slices Gruyere, Comte, Raclette or Swiss cheese

For the peppercorn sauce:
1 tbsp unsalted butter
2 shallots
1 garlic clove
2 tbsp green peppercorns in brine, drained
1 tsp coarsely cracked black pepper
60ml cognac or brandy
150ml heavy cream
1 tsp Dijon mustard
Salt to taste

For the matchstick fries:
2 large russet potatoes
Neutral oil for frying
Flaky sea salt
Fresh thyme, optional

For the caramelized onions:
1 large yellow onion
2 tbsp unsalted butter
Pinch of salt

Optional for serving: A handful of fresh arugula or watercress

INSTRUCTIONS

MAKE THE BRIOCHE BUNS

Note: Store bought brioche buns work great here. If you want to make them from scratch, it is definitely worth it and easier than you’d think. I say this because I was intimidated and surprised myself with the results.

Scalded Milk! It’s simply milk heated until just before boiling, and that one extra step is what gives these buns their incredibly soft, pillowy texture.

Step 1. In a small sauce pan, combine 125ml whole milk and 30g unsalted butter over medium heat. Heat until small bubbles form around the edges and the butter melts completely, but do not let it boil.

Remove from heat and cool to 95°F (35°C), it should feel barely warm to the touch. An instant read thermometer is super helpful here as well! Whisk in 7g instant yeast and set aside for ~8 minutes until slightly foamy.

Step 2. In a stand mixer bowl, whisk together 300g bread flour, 25g granulated sugar, and 6g fine sea salt.

Attach the dough hook and turn to low. Pour in the scalded milk and yeast mixture and mix for a few seconds. Add 1 large egg and 1 large egg yolk and increase to medium low.

Mix until a cohesive dough forms, scraping down the sides as needed, about 3 minutes.

Step 3. Add 50g very soft unsalted butter gradually in small pieces, waiting until each addition is fully incorporated before adding more. Continue mixing on medium low for 10 to 12 minutes until the dough is completely smooth, elastic, and slightly tacky.

It will look greasy and messy for the first few minutes before coming together. The finished dough should clear the sides of the bowl.

Step 4. Transfer to a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.

Step 5. Punch the dough down and turn onto a lightly floured surface.

Divide into 4 to 6 equal pieces of about 95 to 110g each depending on how many buns you want.

Step 6. To shape each bun, stretch and fold the edges of the dough toward the center, then flip seam side down.

Using your fingers, drag the dough toward you keeping contact with the board the whole time to build tension and form a tight smooth ball. Repeat with remaining pieces.

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Pasta alla Gricia is often considered the daughter of Cacio e Pepe and the mother of Amatriciana. It predates both tomatoes and eggs in Italian cooking, making it older than Carbonara and Amatriciana as we know them today.

It only uses four ingredients: Guanciale, Pecorino Romano, black pepper and pasta. I prefer to use either rigatoni or spaghetti. The technique is everything but simple with a few key steps.

And always add pasta water!

Serves 2 | Prep time: 10 minutes | Cook time: 20 minutes | Total: 30 minutes

Ingredients

200g Rigatoni, spaghetti, or mezze maniche

150g Guanciale

60g Pecorino Romano, freshly grated (plus more for serving)

Freshly cracked black pepper

Salt for the pasta water

Instructions

Step 1: Prep and render the Guanciale

Remove any thick rind from the guanciale and cut into strips about 1cm wide and 5cm long. Or really however you enjoy. Cubes work too!

You want pieces substantial enough to have presence in the finished dish but thin enough to render properly.

Place the guanciale strips in a cold pan and turn the heat to medium-low. Starting from cold is important as it allows the fat to render out slowly and evenly rather than seizing up from sudden heat.

Let it cook slowly for 8 to 10 minutes until the fat has completely melted out and the pieces are golden and slightly crispy.

No need to add any additional fat to the pan and be sure not to rush the heat. Remove the guanciale pieces with a slotted spoon and set aside.

Depending on how fatty your guanciale is, you may want to drain off a small amount of the rendered fat. You want a generous coating in the pan but not so much that the sauce feels greasy.

Step 2: Cook the pasta

Bring a large pot of water to a boil. Salt it but much less than you normally would. The guanciale and Pecorino are both very salty so we want to avoid over-doing it.

Cook the pasta of choice until al dente (check the package instructions). Reserve at least one full cup of the starchy pasta water if you are draining it.

I prefer to remove the pasta directly from the pot and into the guanciale goodness so I have the insurance of as much pasta water as I need throughout the emulsification process.

Step 3: Build the sauce

Return the pan with the rendered guanciale fat to low heat. Add a ladle of starchy pasta water and a very generous amount of freshly cracked black pepper.

If you want an even more intense pepper flavor, grind whole black peppercorns in a mortar and pestle just before adding them. The coarser grind releases more of the essential oils and adds a deeper more aromatic heat to the finished dish. It is 9/10 times my preference.

Stir vigorously to create a glossy emulsion. The starchy water and the fat will come together into a silky base.

Step 4: Combine

Remove the pan completely from heat. Add the drained pasta to the pan and toss to coat in the fat and pasta water base.

Add the Pecorino Romano in two or three additions, tossing and mixing constantly between each addition and adding small splashes of pasta water as needed to keep everything moving and glossy.

Set aside a bit of guanciale pieces for garnishing, then return the rest to the pan and toss to combine. The sauce should be creamy, glossy and coating every piece of pasta with no pools of fat sitting separately.

Problem solving: If it looks too tight add another small splash of pasta water and toss again. And if it looks too loose, let it sit for 30 seconds and toss again.

Step 5: Plate and serve

Plate immediately into wide shallow bowls or plates.

If you have time, warm the bowls first by running them under very hot water and drying them quickly, or by placing them in a low oven for a few minutes while the pasta cooks. A warm bowl keeps the sauce glossy and the dish at the right temperature for longer.

I sometimes forget to do this but it is definitely worth the little bit of extra effort. But if you don’t… It is still great.

Finish with more finely grated Pecorino Romano over the top and another generous crack of black pepper. Serve and enjoy immediately!

A few notes

Guanciale is key in this recipe and nothing else quite replicates its flavor and fat content. Pancetta is the closest substitute. You can find guanciale at Italian delis, Eataly, specialty grocery stores, farmers markets, or online!

Also… It’s very important that the Pecorino Romano is freshly grated. Pre-grated cheese will not melt properly and will clump rather than creating a smooth creamy sauce.

I had the pleasure of trying this dish for the first time at the Municipal Market of São Paulo this year. My brother and I were on a mission to try as much street food as we could, and pastel de feira stopped us in our tracks. It’s unlike any fried pastry I’ve ever had. The beef filling is perfectly spiced, the cheese pull is deeply satisfying, and the shell is light and flaky.

For a vegeterian version, feel free to skip the beef filling!

Makes 8 to 10 pastels | Active: 45 minutes | Total: about 1 hour 30 minutes

Ingredients

For the dough

2 cups all purpose flour, plus more for dusting

1 tsp fine salt

2 tbsp neutral oil

1 egg yolk

2 tbsp cachaça or white rum

1 tbsp white vinegar

Approximately 1/2 cup warm water

Neutral oil for frying

For the beef and cheese filling

250g ground beef

1 small white onion

2 garlic cloves

1 roma tomato

2 tsp cumin

2 tsp paprika

1 tsp oregano

Salt

Black pepper

Avocado oil or other neutral oil

200g low moisture mozzarella block or queijo minas

Instructions

1. Make the dough

Combine 2 cups all purpose flour and 1 tsp fine salt in a large bowl and whisk together.

Add 2 tbsp neutral oil, 1 egg yolk, 2 tbsp cachaça and 1 tbsp white vinegar and mix with a fork until incorporated.

Note: The cachaça and vinegar are key to this recipe. The alcohol and the acid work together to relax the gluten and create the uniquely shattery crispy texture that makes pastel what it is.

Add warm water gradually, about 1/2 cup, mixing as you go until a smooth firm dough comes together. It should feel like firm Play-Doh, not sticky but not dry. Knead on a lightly floured surface for 3 minutes until completely smooth. Wrap tightly in plastic wrap and rest at room temperature for 45 minutes to 1 hour. Overnight in the fridge is even better!

2. Make the beef filling

Finely dice 1 small white onion, mince 2 garlic cloves, and finely dice 1 roma tomato. Set everything aside before you start cooking.

Heat 1 tbsp oil of choice in a pan over medium heat. Add the diced onion with a pinch of salt and cook for 6 to 8 minutes until soft and translucent.

Add the minced garlic and cook for 1 minute until fragrant.

Add 250g ground beef and break it up thoroughly into very fine crumbles. Season with 1.5-2 tsp cumin, 1.5-2 tsp paprika, 1 tsp oregano, salt, and black pepper. Cook until completely browned with no pink remaining, about 8 minutes.

Add the diced tomato and cook for another 3 to 4 minutes until it breaks down and all the liquid has evaporated completely.

The filling should be completely dry with no pooling moisture. Wet filling will make the dough soggy and cause the pastel to burst in the oil.

Taste and adjust seasoning generously. Transfer to a plate and cool completely before filling.

3. Roll the dough

Once the dough has fully rested divide it into two equal portions. On a very lightly floured surface roll one portion out as thin as you possibly can, about 1 to 2mm thick, almost translucent.

This is the most important step in the whole recipe. Thick dough produces a doughy heavy pastel. My first two batches were way too thick. The bright side is that the taste is still delicious even if the dough is thick. But when it comes to pastel dough-the thinner, the better.

Thin dough produces a shattery blistered crispy pastel. Roll it thinner than you think you need to.

If the dough springs back let it rest (covered) for another 5 to 10 minutes. The gluten just needs some more time to relax.

4. Cut and fill

Using a round cutter or small plate as a guide cut circles about 12 to 15cm in diameter, or cut rectangles which is the more traditional shape for a beef filling.

Spoon a good amount of filling on one half leaving enough border around the edge to fold, press and crimp securely with a fork. The filling should not be too close to the edge as you need clean dough on dough contact to get a proper seal.

If the dough feels dry, moisten the edges with a little cold water to help it stick.

I ambitiously decided to make a massive pastel on my first attempt and I do not recommend. Smaller ones are much easier to manage transferring from the filling stage to hot oil.

5. Seal

Fold the dough over the filling to form a half moon or rectangle. Press the edges firmly together with your fingers first, working from the center outward to carefully push out any air pockets trapped inside.

Then crimp firmly with a fork all the way around the edge to seal it airtight.

The tighter the better! Any gap and the filling will burst out in the oil and the pastry will fill with oil rather than steam, making it greasy rather than crispy and light.

6. Fry!

Heat neutral oil in a deep heavy pot to 350°F (175°C).1

Working in batches to never crowd the pot, lower each pastel gently into the oil using a spider or slotted spoon.

Fry for 2 to 3 minutes per side, turning carefully once, until deeply golden and blistered all over.

Remove and drain on a wire rack. Enjoy! The cheese pull on this is equally as satisfying as it is delicious.

A few notes

If you have the time, make the dough the night before and refrigerate overnight for best results. Pull it out 20 to 30 minutes before rolling to bring back to room temperature. The overnight rest makes it dramatically easier to roll thin.

The filling can also be made a day ahead and stored in the fridge. Bring to room temperature before filling.

Servings: 4–6

Time Active: 30-45 minutes

Hands-off: 2.5–3 hours (stovetop) / 45 minutes (Instant Pot)

Ingredients

For the Carne Mechada

• 700g (1.5 lbs) flank steak (or skirt steak, or chuck)

• 1 tbsp neutral oil or tallow

• 1 medium white onion

• 1 green or red bell pepper

• 4 garlic cloves

• 1 tbsp tomato paste

• 2 medium tomatoes, or one 400g (14 oz) can of high-quality whole or crushed tomatoes

• 1 tsp ground cumin

• 1 tsp dried oregano (Mexican oregano if you can find it)

• 2 bay leaves

• Salt and black pepper

• 500ml (2 cups) beef stock or water

• A small handful of fresh cilantro stems (optional, for braising)

For the Guasacaca

• 1 ripe avocado

• 2-3 garlic cloves

• 1/2 green bell pepper

• A generous handful of fresh cilantro

• A generous handful of fresh flat-leaf parsley

• 2 tbsp extra virgin olive oil

• 1 tbsp white vinegar

• Juice of 1 lime

• Salt

• Black pepper

• A splash of water, if needed to loosen

For the Arepas

• 2 cups (250g) masarepa (pre-cooked white corn flour, such as P.A.N.)1

• 2.5 cups (600ml) warm water

• 1 tsp salt

• 1 tbsp butter

• Oil for the griddle

Instructions

Part 1: Carne Mechada

My preferred cut for carne mechada (the delicious, shredded, slow-cooked beef) is flank steak. The grain shreds beautifully and it becomes silky and tender with a long braise. Skirt steak works equally well and is often at a better price point. Chuck gives a richer, fattier result that’s also great!

For the tomatoes, fresh in summer are my preference but a good canned whole or crushed tomato (San Marzano if you can get them) is just as good and often better in winter.

Stovetop Method

1. Season the meat generously on both sides with salt and black pepper.

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Ingredients

For the curry sauce:

2 tbsp neutral oil

1 large white onion

2 medium carrots

2-3 medium yellow potatoes

3 garlic cloves

1 tbsp fresh ginger

800ml (3¼ cups) chicken stock

4–5 Japanese curry roux blocks (S&B Golden Curry or Vermont Curry, medium or hot)

1 tbsp soy sauce

½ red apple

1 tbsp tomato paste

For the chicken

4 chicken breasts, butterflied and lightly pounded to even thickness (about 1.5cm)

Salt and black pepper

80g (⅔ cup) plain flour

2 eggs

150g (2 cups) panko breadcrumbs

Neutral oil for shallow or deep frying

For the pickled cabbage

¼ small red/purple cabbage, very finely shredded

120ml (½ cup) rice wine vinegar

1 tbsp caster sugar

1 tsp salt

½ tsp black pepper

For the rice

300g (1½ cups) Japanese short-grain rice or jasmine rice

Water (per packet instructions)

Pinch of salt

To serve

Thinly sliced spring onions

Sesame seeds

Method

Step 1 — pickled cabbage (it needs to sit at least 20 minutes)

Remove any tough outer leaves from the cabbage, then quarter it and cut out the core. Slice each quarter as finely as you can. You want thin, wispy shreds. Place in a bowl or a jar.

In a small saucepan over low heat, combine the rice wine vinegar, sugar, salt and pepper. Stir until fully dissolved, about 2 minutes. You do not need to bring it to a boil.

Pour the warm liquid over the cabbage and press down so it is fully submerged. Leave at room temperature while you cook everything else. It will turn vivid purple-pink within minutes. Twenty minutes is enough to get the flavour in! It keeps refrigerated for up to 5 days.

Step 2 — cook the rice

Rinse the rice under cold running water, swirling with your hand, until the water runs mostly clear. This removes excess starch and gives you fluffier grains. Cook according to packet instructions.

Typically: Combine the rice in a saucepan with water in a 1:1.5 ratio and a pinch of salt. Bring to a boil, reduce to the lowest possible heat, cover tightly and cook for 12 minutes. Remove from the heat and leave the lid on for a further 10 minutes. Do not lift the lid during cooking.

Step 3 — make the curry sauce

All the fun vegetable mise en place!

Peel and dice the onion and carrots into coins or rough chunks. Peel the potatoes and cut into bite-sized cubes.

Peel and mince the garlic and ginger. You can also use a microplane here!

Heat the oil in a medium saucepan over medium heat. Add the onion, potatoes, and carrots and cook, stirring occasionally, for 8–10 minutes until soft and starting to turn golden at the edges. Add the garlic and ginger and stir for 2 more minutes. Then add the tomato paste, cook it down for 2 minutes.

Pour in the chicken stock and bring to a gentle simmer. Peel, core and grate the apple directly into the stock. It will dissolve as it cooks and adds a gentle natural sweetness. Cook for 5 minutes until the carrots are completely tender when pierced with a knife. Remove the pan from the heat.

Optional a for smooth sauce: Using a stick blender directly in the pan (or by transferring carefully to a standing blender) blend the sauce completely smooth. It should be glossy, deeply golden and pourable.

Off the heat, break the curry roux blocks apart and add them to the hot liquid, stirring until they are fully melted and dissolved. This usually takes about 2 minutes of steady stirring.

Return the pan to low heat and simmer gently for 5 minutes, stirring regularly, until the sauce thickens to a glossy, pourable consistency. Stir in the soy sauce, taste, and adjust seasoning. If the sauce feels too thick, loosen it with a splash of stock. Keep warm on the lowest heat while you fry the chicken.

Step 4 — bread and fry the chicken

Place each chicken breast flat on a board. Slice horizontally through the thickest part, stopping just before you cut all the way through, then open it out like a book. Place between two sheets of baking paper and pound or press gently with a rolling pin to an even thickness of about 1.5cm. Season both sides generously with salt and pepper.

Set up your breading station: spread the flour in one shallow bowl, crack the eggs into a second and beat them lightly, and spread the panko in a third.

Working one piece at a time, coat the chicken in flour and shake off the excess, dip in the beaten egg and let the excess drip off, then press firmly into the panko on both sides until completely and evenly coated. Set aside on a plate.

For a shallow fry: Pour enough neutral oil into a large frying pan to come about 1cm up the sides. Heat over medium-high heat until a single panko crumb dropped in sizzles immediately and floats. F

Fry the chicken in batches — do not crowd the pan — for 4–5 minutes per side until deeply golden and cooked through to an internal temperature of 74°C (165°F). Transfer to a wire rack or a paper towel-lined plate. Season with a pinch of salt immediately while still hot.

For a deep fry, bring oil to 350°F and fry until golden and cooked through.

Step 5 — slice and assemble

Slice each piece of chicken on the diagonal into 4–5 thick strips. This matters both for presentation and for the iconic first bite.

Spoon a generous mound of rice into a deep bowl or onto a plate. Ladle the curry sauce around the rice so it pools at the base. Lay the sliced chicken alongside or slightly overlapping the rice. Add a small pile of drained pickled cabbage to the side.

Thinly slice the spring onions on an angle and scatter over the top along with a pinch of toasted sesame seeds. Optionally serve with extra soy sauce on the side.

NOW…. if you don’t want to use or have Japanese roux blocks…

How to make the curry sauce from scratch

If you prefer to skip the curry roux blocks and build the sauce entirely yourself, this version gives you full control over the spice level, sweetness and depth. The technique is similar, but you are toasting the spices directly and thickening with flour rather than relying on the pre-made roux. Everything else in the recipe stays exactly the same.

Additional ingredients — replace the curry blocks with these

2 tbsp mild curry powder

1 tsp garam masala

½ tsp ground turmeric

¼ tsp ground cumin

1 tbsp plain flour

500ml (2 cups) chicken stock

2 tbsp soy sauce

½ red apple

1 tsp rice wine vinegar

Use the same onion, carrots, garlic, ginger and oil from the main ingredients list. Omit the curry roux blocks entirely.

From-scratch method

Peel and roughly dice the onion. Peel the carrots and slice into rough chunks. Peel and mince the garlic. Grate the ginger on a fine grater.

Heat the oil in a medium saucepan over medium heat. Add the onion and carrots and cook for 8–10 minutes, stirring occasionally, until soft and lightly golden at the edges. Add the garlic and ginger and stir for 2 minutes.

Add the curry powder, garam masala, turmeric and cumin directly to the pan. Stir constantly for about 1 minute. The spices will toast in the residual oil and turn fragrant and deeper in color. Add the plain flour and stir for a further minute to cook it out so the sauce does not taste floury.

Pour in the chicken stock gradually, stirring as you go to prevent lumps forming. Peel, core and grate the apple directly into the pan. Add the soy sauce and rice wine vinegar. Bring to a simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the carrots are completely tender and the sauce has thickened slightly.

Using a stick blender directly in the pan (or by transferring carefully to a standing blender) blend the sauce completely smooth. It should be glossy, deeply golden and pourable.

Taste and adjust: more soy for saltiness, a little more vinegar to brighten. If it is too thick, loosen with a splash of stock. Keep warm over the lowest heat until ready to serve.

Notes & tips

• The curry sauce, whether made with blocks or from scratch, can be made up to 3 days ahead and stored in the fridge. It deepens in flavour overnight (: Reheat gently before serving.

• Chicken thighs work beautifully here too. They stay juicier and are more forgiving if you accidentally overcook them. Butterfly and pound to even thickness the same way.

• Leftover katsu makes an exceptional sandwich the next day. Cold chicken, leftover pickled cabbage, a generous smear of Kewpie mayo on soft white bread.

Servings

6 to 8

Time

Active: 25 minutes
Bake: 75 to 90 minutes
Cool (in oven): 45 to 60 minutes

Ingredients

For the Meringue

4 large egg whites, room temperature

220 grams fine sugar (the finest available)

2 teaspoons cornstarch

1 teaspoon white vinegar or lemon juice

1 teaspoon vanilla extract

Pinch fine salt

For the Vanilla Cream

360 milliliters heavy cream, cold

2 to 3 tablespoons powdered sugar

1 teaspoon vanilla paste or vanilla extract

Winter toppings

Mixed berries

Pomegranate arils

Sugared cranberries and sugared rosemary

Drizzle of cranberry coulis

OR

Classic Aussie/ New Zealand Toppings

Kiwi Fruit

Passion Fruit

Strawberries

Some Notes for success

1) Your bowl has to be truly grease free

Any fat blocks the egg whites from forming a stable foam. Even a tiny bit of yolk will ruin the process.

Use a stainless steel or glass bowl if you can. If you want to be extra safe, wipe the inside of the bowl and whisk attachment with a little vinegar or lemon juice, then dry completely.

2) Separate eggs while they’re cold, then bring whites to room temp

Cold eggs separate cleanly. Room temperature whites whip up with more volume and stability.

3) The finer the sugar, the better.

If your sugar is more coarse, you can blitz it in a food processor for 20 to 30 seconds to make it finer. That single step prevents gritty meringue and sugar weeping later.

Instructions

1) Heat oven to 250°F (120°C).

Line a baking sheet with parchment paper. Draw an 8 inch circle on the parchment as a guide, then flip the parchment so the pencil or pen ink is facing down. Alternatively you can use the outside of a cake mold!

2) Start the meringue foam

Add the egg whites and pinch of salt to the clean bowl.

Begin whisking on medium speed until the whites look foamy and you see small, even bubbles throughout. This usually takes 45 to 60 seconds.

You are not looking for peaks yet. You’re building a stable base so the sugar can integrate correctly.

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I got the idea for this recipe from a cafeteria lunch I loved back in elementary school. It didn’t look exactly like this, but the idea is: chili, served in a bread bowl, topped with gooey cheese.

Every Super Bowl Sunday growing up, my mom would make a HUGE pot of chili for my six siblings and I to feast on with saltines in front of the TV. I heavily associate chili and football, but this recipe is great for any occasion.

This recipe is my grown-up take of a childhood classic. Perfect for a random weeknight meal or NFL Sundays when you want real comfort food that still feels special.

For a vegetarian version, simply omit the beef and sub vegetable stock for the beef stock!

Servings

~6 bowls

Time

Active: 40 minutes
Total: about 90 minutes (stovetop)
Instant Pot method included below

Ingredients

For the Chili

2 lb 80/20 ground beef

2 tbsp neutral oil (if beef is leaner than 80/20)

1 yellow onion

1 red bell pepper

1 poblano pepper

1 jalapeño

4 garlic cloves

3 tbsp tomato paste

3 tbsp ancho chili powder (or a high-quality chili blend, or a homemade blend, recipe included)

2 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp ground coriander

Pinch ground cinnamon

1 cup amber beer or lager (or beef stock)

1 28 oz can crushed tomatoes (I like fire-roasted)

2 cups beef stock

2-3 tsp kosher salt

1 bay leaf

2 cans beans, 15 oz each (such as pinto, kidney, or black), drained and rinsed

1- 2 tsp brown sugar (if tomatoes are sharp)

1 tbsp fresh lime juice or 1 tsp apple cider vinegar

2 tsp minced chipotle in adobo

1 tsp unsweetened cocoa powder or 1/2 tsp espresso powder (optional)

Bread bowls and toppings

Small sourdough boules (I got mine from Whole Foods!)

3 tbsp unsalted butter

1 small garlic clove

Fresh parsley (gives it garlic bread vibes I love)

10 oz shredded cheese (sharp cheddar, Monterey Jack, and/ or Colby Jack)1

Other great toppings:

Scallions

Red onion

Sour cream

Cilantro

Instructions

Before we get into it… if you are feeling adventurous and want to make your own chili spice mix, start here! You can also buy one and skip this step.

Homemade Spice Mix

• 2 Tbsp Whole Cumin Seeds

• 1 Tbsp Coriander Seeds

• 1 Tsp Black Peppercorns

In a dry pan, toast the whole spices for 45 seconds to 1 minute until they become aromatic. Grind in a mortar and pestle with dried Mexican oregano.

Add in 1 tsp paprika, ½ - 1 tsp smoked paprika, and 1-2 tsp of cayenne pepper.

Mise en place - the prep is quick on this one!

1. Peel the onion and finely dice it.

2. Repeat with the red bell pepper, poblano, and jalapeño. Once rinsed, split them lengthwise. Remove the seeds and white ribs for a mild heat level. Give them a small dice.

3. Peel the garlic and mince or finely grate it.

Brown the Beef

Place a pot or dutch oven over medium-high heat. If your beef is lean, add a bit of neutral oil (I use avocado oil or beef tallow).

Add the beef to the pot and season with a good pinch of salt. Cook it for about 7-8 minutes, breaking it into small craggy pieces, until deeply browned and you see brown bits forming on the bottom.

Note: Some recipes add the beef in after the onions and peppers are cooked, but this method builds the best flavor and gets the ideal browning on the meat.

Once browned, remove the meat and set aside. Keep the rendered fat in the pot for flavor!

Cook the Aromatics

Reduce the heat to medium. If the pot is looking dry at the bottom, add in a tsp of oil. Add the diced onion and poblano with a small pinch of salt.

Stir and cook until softened and lightly golden, about 6 to 8 minutes, scraping up any browned bits.

Then add the minced jalapeño and garlic. Cook for 30-45 seconds until fragrant.

Tomato Paste and Spices

Add in the tomato paste. Stir and cook until it darkens to a brick red color and leaves a fond on the pot, about 2 minutes. We love the fond!!

Sprinkle in the homemade spice mix OR ancho chili powder, cumin, smoked paprika, oregano, coriander, cinnamon, and any optional add-ins.

Stir for about 30 to 45 seconds so the spices bloom in the fat and become aromatic.

Popular add-ins: cocoa powder, espresso powder, cayenne pepper, or chipotle peppers in adobo. In this batch, I added a pinch of espresso powder, cayenne and chipotle peppers with some of their liquid.

Deglaze

Pour in the beer. You can also deglaze with other alcohol such as red wine (Pinot Noir, Malbec, Cabernet Sauvignon), dry white wine, or bourbon. If you do use an alcohol other than beer, deglaze with ¼ cup instead of 1 full cup. You can also use beef stock for a non-alcoholic option.

Scrape the bottom of the pot with a wooden spoon to dissolve all the brown bits. Reduce the liquid by about half, roughly 2–3 minutes.

Build the Chili Base

Return the browned beef and any collected juices to the pot. Add the crushed tomatoes, beef stock, bay leaf, a teaspoon of kosher salt, and a small pinch of brown sugar if your tomatoes taste sharp. I didn’t end up adding any sugar to mine but adjust to your preference! Stir well to combine.

Bring the pot to a lively simmer, then reduce the heat to medium-low. Partially cover and simmer for 40–50 minutes, stirring every so often to prevent sticking. The chili should thicken and develop a glossy surface.

At the ~40 minute mark, stir in the assorted rinsed drained beans and simmer for another 10-15 minutes. I used equal parts red kidney, black, and pinto beans. Remove the bay leaf.

Add a dash of fresh lime juice or apple cider vinegar to lightly brighten the chili. Taste and adjust salt, heat, and sweetness to your liking.

Toast the Bread Bowls

Heat the oven to 375°F. Slice a lid off each bread boule about ½ inch thick. Hollow the interior by taking out the interior fluffy bread, leaving about ¾ inch walls and base. Save that bread for dipping!

Melt the butter and stir in the grated garlic. I ended up also adding fresh parsley to make it a garlic-bread vibe and it was delicious!

Brush the interiors and cut faces of the bread bowl with the garlic butter. Bake the bowls for 8 to 10 minutes until lightly crisp and fragrant. This ensures they don’t go soggy or leak when the soup goes in!

Assembly Time, the Best Time

Ladle the hot chili into the warm bread bowls. Top generously with some freshly shredded cheese.

Place the bowl on a sheet tray under the broiler until the cheese is melted to perfection.

Then just garnish to your liking! Some great toppings are sliced scallions, red onion, sour cream, or cilantro.

Chili is one of those meals that tastes even better the next day. Rewarm gently with a splash of stock if it thickens in the fridge. Toast the bread bowls right before serving so they stay crispy and fresh.

Instant Pot Method

1. Complete the mise en place the same way. Reduce the beef stock to 1 1/2 cups for the pressure cooker.

2. On Sauté (high), brown the beef with 1 teaspoon salt in two batches. Remove to a bowl.

   1. Add onion, red pepper, and poblano with a pinch of salt and cook for 4 to 5 minutes.

   2. Add jalapeño for 30 seconds, then garlic for 30 seconds. Stir in the tomato paste for 1 minute and the spices for 30 seconds. Deglaze with 1/2 cup beer.

3. Return the beef. Add:

   1. The remaining beer

   2. Crushed tomatoes

   3. 1 ½ cups beef stock

   4. 1 Bay leaf

   5. A pinch of brown sugar if needed

Stir, lock the lid, cook on High Pressure for 20 minutes, then natural release for 10 minutes and quick release the rest.

4. Stir in the beans and simmer on Sauté mode (low) for 5 to 7 minutes to thicken. Balance with vinegar or lime. Toast the bread bowls as above and serve.

More Soon,

Ana Sofía

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I love samosas in all forms. It’s something I find myself craving often at home and this recipe hits the spot.

This is a classic potato and pea filling that is bright, aromatic, and deeply satisfying. Feel free to adapt the filling to your preference and what you have on hand.

Also! The folding gets quicker as you go along (: I include some tips for success throughout the recipe.

Let’s get into it.

Servings: 4

Prep Time: 15 minutes

Cook time: 30-35 minutes

Ingredients

For the filling:

1.3 lb (600 g) potatoes

½ cup peas (fresh or frozen - if frozen thaw before)

2 Tbsp ghee or oil

1 tsp cumin seeds

Pinch hing (asafoetida), optional

2 tsp finely grated ginger

1–2 green chilies

2 tsp ground coriander

1 tsp ground cumin

½ tsp turmeric

½–1 tsp Kashmiri chili powder

¾–1 tsp garam masala

1–1½ tsp amchur (dry mango powder) or 1–2 tsp lemon juice

1 tsp crushed fenugreek

1.5 tsp salt (to taste)

4 Tbsp chopped cilantro

For the Dough (yields ~20 samosas):

3 cups (360 g) all-purpose flour (maida)

6 Tbsp (75 g) ghee or neutral oil

1 tsp ajwain (carom) seeds

1 tsp fine salt

~¾ cup (180 ml) room-temperature water

To seal:

2 teaspoons flour mixed with 2 teaspoons water to make a slurry

For the Mint–Coriander Chutney (Hari Chutney)

Yield: ~1 cup

2 cups fresh cilantro leaves/tender stems (about 60 g)

1 packed cup fresh mint leaves (about 25 g)

1–2 green chiles (serrano or Thai)

1 garlic clove

1-inch knob of fresh ginger

2–3 Tbsp fresh lime juice (can also use lemon)

2–3 Tbsp cold water (add more to loosen as needed)

½ tsp cumin powder

½ tsp salt (to taste)

¼ tsp sugar

Optional creamy version: 2–3 Tbsp plain yogurt

For frying:

Neutral high-heat oil

Instructions

1) Prepare the potatoes

1. Rinse and scrub the potatoes. Set them in a pot and cover with cold water by about an inch. Add a good pinch of salt.

2. Bring to a boil over medium high heat. Reduce to a lively simmer and cook until a skewer meets slight resistance in the center, about 16 to 20 minutes depending on size.

3. Drain and let cool until warm. Peel the skins with your hands or a peeler, then roughly mash with a fork or a handy dandy potato masher. I like to leave small chunks for texture, we aren’t looking for a complete mash. Set aside.

2) Chop and prep the aromatics

1. Peel and finely dice the onion.

2. Peel and finely grate the ginger with a microplane. Using a spoon is the best (and safest) way to get the skin off of the ginger.

3. Peel and finely grate or mince the garlic.

Note: Alternatively, you can add the peeled ginger and garlic to a mortar and pestle and pound into a paste.

4. Dice your green chili (s).

5. Finely chop the cilantro.

6. Measure whole spices in one small bowl and ground spices in another so they are ready when the pan is hot. If using frozen peas, rinse them under cold water to thaw and drain well.

3) Build the spice base and cook the filling

1. Set a wide sauté pan over medium heat. Add the ghee or oil.

2. When the oil is shimmering, add the cumin seeds and a pinch of hing if using. Let the seeds sizzle for 20 to 30 seconds until aromatic.

3. Add the chopped onion, green chili, and a small pinch of salt. Sauté, stirring until soft, about 6 to 8 minutes.

Note: In my video I added the ginger and garlic first simply because I forgot. I recommend adding the onion and chili first!

4. Add the grated ginger and grated garlic. Cook for 45 to 60 seconds until the raw smell/taste fades.

5. Sprinkle in ground coriander, ground cumin, turmeric, Kashmiri chili powder, and ½ teaspoon salt. Stir for 20 to 30 seconds to bloom the spices in the fat.

6. Add the warm mashed potatoes and peas. Fold to coat evenly in the masala. Cook for 2 to 3 minutes, stirring, until the mixture looks cohesive and dry enough to handle.

7. Off the heat, stir in garam masala, crushed kasuri methi (fenugreek), and amchur or pinch of lemon juice. The amchur/lemon brightens the filling up beautifully.

Add the chopped cilantro, then taste and adjust salt and chili if needed.

8. Spread the filling on a tray to cool until just warm. A cool filling seals much better.

4) Make the dough

Feel free to also do this step before the filling, while the potatoes cook.

1. In a large bowl, combine flour, salt, and ajwain seeds.

2. Add the ghee or oil. Rub it into the flour with your fingertips until the mixture feels sandy and holds a clump when squeezed. This step gives a crisp flaky shell.

3. Add water a little at a time. Mix until a firm dough forms. It should feel tighter relatively tight and not sticky.

4. Knead for 5 to 6 minutes until smooth.

Drizzle with a little olive oil or ghee, then cover and rest for 30 minutes.

5) Shape the samosas

Here is where you decide how large you want your samosas. If it’s your first time shaping samosas, fear not! It is a forgiving dough. If you roll it out and it’s not a perfect circle or oval shape, it’s okay!! It can still come out just as great with some folds.

Sometimes making a slightly larger samosa can be easier to manage.

1. Divide the rested dough into 10 equal balls for small to medium samosas. Keep the pieces you are not working with covered with a damp towel to avoid drying them out.

2. Working with one piece at a time, roll into a 6 to 7 inch circular-oval.

3. Cut the oval/circle shape in half to make two semi ovals/circles.

4. Brush a thin line of flour slurry along the straight edge. I use a water & flour slurry to seal the edges (2 tbsp of each).

5. Lay one half-moon on your board with the cut (straight) edge closest to you. Put 1–2 tablespoons of cooled filling on one side of the dough, closer to the center (not right at the edge).

6. Fold into a pocket. Fold the half-moon over the filling so it looks like a thick taco/half-moon pocket situation. Press lightly around the filling to remove air pockets.

7. Lightly moisten the open edge with the slurry and seal along one open side by pressing and pinching firmly. You should have a filled pocket with one end still open.

8. Stand it up and form the triangle. Hold the pocket upright. Bring the remaining open end up and over itself to create the triangular samosa shape (you’re essentially folding the pocket into a triangle).

9. Seal the top, optionally making pleats with a fork. Make sure to pinch the top seam and corners completely closed.

Final check. The samosa should feel snug but not stretched.

Set shaped samosas under a damp towel while you finish the batch.

6) Fry low and slow

1. Pour oil into a heavy pot to a depth of about 3 inches. Heat to 300 to 320 degrees Fahrenheit, 150 to 160 degrees Celsius.

2. Slide in a few samosas without crowding the pot. Fry for 12 to 16 minutes, turning every few minutes, until evenly golden.

3. Lift to a wire rack set over a sheet pan to drain.

4. For extra crispness, you can give them a quick second fry at 350 degrees Fahrenheit for 60 to 90 seconds.

For the Mint-Cilantro Chutney (yields about 1 cup of chutney)

1. In a blender, add:

   • 2 cups packed cup cilantro leaves and tender stems

   • 1 packed cup mint leaves

   • 1 small green chili, adjust to your spice preference

   • 1 garlic clove

   • 1 teaspoon sugar

   • 1 tsp cumin

   • ¾ teaspoon salt

   • 2 tablespoons lime or lemon juice

   • 2 to 4 tablespoons cold water until very smooth and spoonable.

   • optional: 2 tbsp plain yogurt for creaminess to cut the heat

Taste and adjust salt, citrus, and heat. Chill 30 minutes before serving to let the flavors get to know each other.

Serve the hot samosas with the mint coriander chutney and enjoy!

Ps. Tamarind chutney is really good with the samosas too. Another recipe to come.

This is my ideal “looks impressive, but is really simple” main dish, especially this winter. It’s colorful, comforting, and tastes like a warm hug.

If you are able to find food-safe cedar planks, it imparts the most delicious flavor into the salmon and vegetables. It’s lightly smokey, but different than BBQ smokey. A unique food adventure, some may say.

Note: You can find many cedar planks available online, Whole Foods, Williams & Sonoma, etc… Here are a few links to check them out :

• The Cedar Planks I Used

• Williams & Sonoma

• Whole Foods

However, the recipe is great without the use of cedar planks if you can’t get your hands on them. The grill adds gentle smoke, BUT again if you don’t have one, the oven version turns out beautifully.

Servings: 4
Prep time: 25 minutes (plus cedar plank soak)
Cook time: 20–25 minutes
Grill temp: medium, 375–400°F (indirect heat)
Oven temp (no-grill option): 400°F

Ingredients

For the Salmon & Glaze

1-4 untreated cedar planks, soaked 1–2 hours (depends on the amount of fish you are preparing)

1½–2 lb salmon fillet, skin on, center cut (or however much you’d like)

1½ tbsp extra virgin olive oil

1 tsp kosher salt

Few good cracks of black pepper

1½ tbsp honey

1 tbsp Dijon mustard

1 orange (zest and juice)

1 tsp soy sauce (can sub tamari)

1-2 garlic clove(s)

Optional: 1 tsp finely chopped fresh dill or parsley in the glaze

(I forgot to do this but it’s a great addition)

For the Pomegranate–Orange Relish

1 orange

1 pomegranate or ½–¾ cup pomegranate arils

1 medium shallot

1 tbsp chopped parsley (or dill)

1 tbsp extra virgin olive oil

Pinch of kosher salt

Few dashes of red wine vinegar

For the Orzo

10 oz (285 g) orzo

1 tbsp olive oil

1 garlic clove

Zest of 1 lemon

2–3 tbsp lemon juice

2–3 tbsp chopped parsley (or dill)

2 tbsp unsalted butter

Salt (to salt water and then to season after)

Few cracks of black pepper

½–¾ cup reserved pasta water

For the Charred Broccolini

1–1¼ lb (a few heads of) broccolini

2 tbsp extra virgin olive oil

Kosher salt

Black pepper

Optional for heat: pinch of red chili flakes

For the Pangrattato (optional but delicious topping)

½ cup fresh breadcrumbs (fresh from sourdough bread, panko, or standard breadcrumbs)

1½ tbsp extra virgin olive oil

1 small garlic clove

Zest of ½ lemon

2-3 tbsp finely grated Parmigiano Reggiano (parmesaaaaaan) cheese!

Pinch of kosher salt

Mise en place

Let’s get into it.

Soak the cedar planks for 1–2 hours, fully submerged and weighed down. If you want a stronger cedar note, add a handful of ice to keep the soak cold and go the full 2 hours.

Preheat your grill to 375–400°F with an indirect setup (one burner/zone on, one off), OR preheat oven to 400°F.

Prepping the orange & pomegranate topping:

Segment the orange. Slice off the top and bottom, stand the orange up, then trim the peel off in vertical strips.

Cut between membranes to release clean segments, then cut into small, bite-size pieces. Squeeze the membrane for some extra juice.

Peel and finely dice the shallot.

Finely chop the parsley (and/or dill).

Prepping the Salmon Glaze

In a bowl, whisk honey, dijon mustard, orange zest, orange juice, soy sauce, microplaned or minced garlic (and optional herbs).

Pat dry your salmon.

Prepping the Broccolini

Toss the broccolini with olive oil, salt, pepper, and optional chili flakes on a sheet tray. Set aside until it’s grilling or oven time.

Method (using a grill + cedar plank)

P.s. method without a grill follows below

1. Make the relish
   In a small bowl, combine diced oranges, pomegranate arils, diced shallot, chopped parsley, extra virgin olive oil, a pinch of salt, a few drops vinegar, and 1–2 tsp reserved orange juice. Toss to lightly coat and chill. Avoid a soupy texture, you want a bright, lightly juicy relish that will wake up the salmon.
   

2. Season salmon and pre-char the plank
   Rub salmon with 1½ tbsp extra virgin olive oil. Season all over with the salt and freshly cracked black pepper.

   On the hot grill, place the soaked cedar plank over direct heat for 2–3 minutes until the edges just begin to smoke and the surface dries slightly. This prevents sticking and kick-starts the aroma.

   Move the plank to the indirect side. Brush the salmon top with half the glaze.

3. Cook the salmon on the plank
   Set the salmon, skin-side down, on the plank (on indirect heat). Close the lid and cook about 12–16 minutes at 375–400°F, depending on thickness.

   Brush with the remaining glaze in the last 3–4 minutes. Target 120–125°F in the thickest part for a juicy medium.

   Remove from the heat and rest 3–5 minutes on the plank.
   

4. Char the broccolini and make pangrattato
   While the salmon cooks, sear broccolini over high/direct heat (or in a ripping-hot cast iron) 3–5 minutes, turning until char-spotted and tender-crisp. Optionally, finish on a soaked cedar plank with a squeeze of lemon and a pinch of salt.

5. For Pangrattato

   Warm 1½ tbsp olive oil in a small pan over medium heat. Add the breadcrumbs and toast, stirring, until golden and nutty (about 2–3 minutes).

   Stir in minced garlic for 30 seconds (fragrant, not brown).

   Off the heat, mix in lemon zest, parmigiano (/parmesan), and a pinch of salt. It should be crisp and zesty!

5. Cook the Orzo
   Drop orzo into boiling salted water and cook to al dente (usually package time minus ~1 minute). Reserve ¾ cup hot pasta water and drain.
   
   Return the (now empty) pot to low heat. Add 1-2 tbsp olive oil or butter, and finely minced garlic. Bloom the garlic for 15–20 seconds, avoid browning it.

   Add back the drained orzo, lemon zest, lemon juice, butter if you didn’t already add it, chopped herbs, and parmigiano cheese. Add hot pasta water to emulsify, bit by bit, as needed.

   Combine and toss until glossy and lightly saucy. Taste and season with salt and some good cracks of black pepper.

6. Plate
   You may plate it as you desire, but here’s one version!

   Add the orzo onto a plate, top with the salmon, and lean the broccolini over for height.

   Spoon the pomegranate–orange relish over the salmon. Shower broccolini (and a little orzo, if you like) with pangrattato.

   Micro-zest a touch more lemon or orange over the top to finish.

Oven Method / No-Grill

Keep the plank soaked 1–2 hours. Heat the oven to 400°F and place the plank on a sheet pan to catch drips.

Skip the pre-char step. Put the seasoned, glazed salmon on the soaked plank and bake for 14–18 minutes, brushing with the remaining glaze near the end.

Pull at 120–125°F and rest for 3–5 minutes.

Char broccolini in a hot cast iron or roast on a separate sheet tray at 425°F for 10–12 minutes. Flip once, halfway through. Finish with a good squeeze of lemon juice.

A nice wine pairing: Sauvignon Blanc (citrus/herb), dry Riesling, or a light Pinot Noir if you like red with salmon.

Enjoy!

General Recipe Notes:

• Plank soak: if the edges start flaming on the grill, mist with water and keep the plank on the indirect side.

• Skin-on helps if you can get it! The skin protects the flesh from the plank’s heat and makes it easy to lift cleanly.

• If the glaze tastes too sweet on the spoon, add a squeeze of lemon or a few extra drops of soy sauce.

• Make-ahead notes: relish can be made up to 4 hours in advance; pangrattato up to 1 day (re-crisp 30–60 seconds in a dry pan). Orzo can be cooked an hour ahead. Toss with a drizzle of olive oil and rewarm with a splash of hot water/butter.
  
  

I love Spain. The music, the weather, the people, the architecture, the Jamón Ibérico, the list goes on and on. But WOW… the food is special. The quality and flavors changed my perspective on dining. In particular, I fell in love with the tortilla. Whether it was warm or cold, creamy or firm, breakfast or dinner, it always hit the spot.

Though… IF I had to pick: I prefer it on the creamier side, slightly warm. A side of crusty bread and tomato salad.

I often crave it at home, and though it seems intimidating at first, the tortilla flip CAN BE CONQUERED.

Across Spain, there are several variations of the tortilla, many which omit onions altogether. I personally love onions with my whole heart, so those are always included. Feel free to adjust to your preferences (cheese, leeks, zucchini, etc).

This recipe is great to make for a crowd, especially this holiday season with relatives in town. Video included below, let’s get into it!

Servings: 4–6
Cook Time: 45–60 minutes (mostly hands-off)
Equipment: 9–10 inch nonstick pan, spatula, mixing bowls, potato peeler

Ingredients

For the caramelized onions
2 tbsp (30 ml) olive oil
2-3 medium yellow onions (about 600 g)
Pinch of salt

For the potatoes
2–2¼ lb waxy potatoes (such as Yukon Gold)
1½–2 cups olive oil (enough to submerge potatoes)
1 tsp salt

For the egg mixture
8 large eggs
½–¾ tsp salt
Black pepper

Optional topping (not traditional, but delicious)
2–3 oz (60–85 g) Spanish chorizo
1 garlic clove
1/2 tbs tomato paste
Garlic aioli

For the Garlic Aioli
1 large egg yolk (room temp)
1 tsp Dijon mustard
1 small garlic clove
¾–1 cup (180–240 ml) neutral oil (such as light olive, avocado, or grapeseed oil)
1-2 tsp lemon juice
½–¾ tsp salt
1–2 tsp cold water (to loosen if needed)

Mise en place

1. Onions: Trim root and stem just enough to remove the dried tips. Halve through the root, peel, then slice pole-to-pole into thin arcs. (Roughly ⅛–¼ in.) This cut keeps the strands intact so they melt instead of turning stringy.

   

2. Clean and peel the potatoes. Halve lengthwise to create a stable flat side, then slice into half-moons (about ¼ inch thick). Aim for even thickness so they cook at the same rate.

3. Eggs: Crack into a large bowl; add salt and pepper. Whisk until smooth and uniform.

4. Plate for flip: Choose a flat plate larger than your pan, with a small rim you can grip even if a little oily. Aim for a diameter that is 1-2 inches larger than your pan. Keep a towel handy!

   Note: It helps to practice the flip with an empty, cool pan and plate so the motion feels familiar.

Method

1. Caramelize the onions

While you can cook the potatoes and onions together at once, cooking them separately yields, by far, the best result. This way you get the right level of caramelization on the onions while not overcooking the potatoes.

Set a medium pan over low heat with 2 tbsp olive oil. Add the sliced onions and a pinch of salt.

Cook gently for about 20-25 minutes, stirring every few minutes, until soft, sweet, and a pale golden color.

If you have the time, taking it a step further another 20 (ish) minutes gives the onions a really nice and deep caramelization. Up to your preference!

Once finished, transfer to a bowl.

2. Cook the potatoes

In a 9–10 inch pan or a pot, layer the potato slices and pour in enough olive oil just to cover.

Add 1 tsp salt. Bring the oil to a gentle shimmer over medium-low heat. Aim for tiny lazy bubbles at the edges, not a vigorous frying roar.

Stir carefully every few minutes to separate slices. Cook 10–15 minutes until the potatoes are tender. A piece should break with light pressure, but we are not looking for a deep crispy fry.

3. Drain and combine

Set a colander over a bowl and pour the potatoes through, catching the oil (save it, this is liquid gold and will be used for the tortilla later on).

Let the potatoes steam for 1–2 minutes so excess oil drips off.

Add warm potatoes and the caramelized onions to the beaten eggs. Fold gently until every slice is coated. Rest for 5 minutes.

This helps the tortilla set all custardy and delicious.

4. Cooking the Tortilla

In a nonstick pan, add 2 tsp of the reserved olive oil and heat over medium until it just shimmers.

Pour in the egg-potato-onion mixture, then nudge and level the potatoes so you get an even layer.

Cook 4 to 6 minutes, lowering to medium-low once the edges begin to set. Use a flexible spatula to gently tuck the sides inward, shaping a neat rounded edge.

Note: Slide the spatula under occasionally to ensure the bottom isn’t sticking. The top should still be slightly glossy and jiggly, with the outer ½ inch set.

5. The FLIP

Place your plate face-down over the pan.

Grip the plate firmly with a towel, hold the pan handle with your other hand, lift a few inches off the stove, and in one smooth motion invert so the tortilla lands cooked-side up on the plate.

Return the pan to the burner, add a teaspoon of reserved oil IF needed, and slide the tortilla back in, uncooked side down.

If a few potatoes escaped, FEAR NOT. Tuck them back with the spatula and re-round the edges.

6. Finishing the tortilla

Cook 3–5 minutes more over medium-low.

For a classic softly custardy center, stop while there’s a little wobble. For a firmer tortilla, give it another minute.

Slide it onto a clean plate and rest 5 to settle. Optionally garnish with herbs or a pinch of flaky salt. Serve warm or at room temperature.

For the Homemade Garlic Aioli (optional)

In a medium bowl, whisk together the egg yolk, Dijon, garlic paste, ½ tsp salt, and 1 tsp lemon juice until creamy.

Start adding the oil little by little while whisking constantly to build an emulsion. When it thickens, you can add the oil in a thin, steady stream. If it gets too thick, whisk in 1–2 tsp cold water to loosen.

Taste and adjust with more lemon and salt. The texture should be glossy and spoonable, not stiff like mayonnaise. Cover and refrigerate until serving.

Note: you can also do this quicker with an immersion blender!

For the Chorizo Topping (also optional)

Dice Spanish chorizo into small pieces. Mince (or grate with microplane) 1 clove of garlic.

In a pan over medium heat, add chorizo, the minced garlic, and ½ tbs tomato paste.

Cook over medium until the fat renders, the cubes crisp, and the tomato paste cooks down, 3-4 minutes.

Drain on a paper towel.

NOW… to serve, there are options.

1. No aioli or chorizo

2. OR. Swipe a ribbon of aioli on the plate or over the tortilla, then top with warm chorizo.

Pair with a side of crusty bread and a juicy tomato salad. Enjoy!

This has to be my top 3 favorite soups of all time. It’s warm, deeply flavorful, golden and cheesy. All great joys of life.

In this recipe I include a homemade beef stock. If you have the time, I recommend making the stock for peak flavor. I’ve also included a pressure cooker/ Instant pot recipe for a shortcut.

However! If you do not have the time or desire to wait for a stock for hours… Feel free to use your favorite beef stock. Add lots of fresh herbs and simmer.

A lot of the “cooking” time is hands off in this recipe and the end result is worth every step.

Servings: 4-6
Cooking Time: Varies

Stock: 1½–2 hours (Instant Pot) or 4–6 hours (stovetop) hands-off
Soup: ~60–90 minutes

Ingredients

For the homemade roasted beef stock (yields ~2 liters / 2.1 qt)

4 lb mixed beef bones (marrow + knuckle)

1 lb meaty beef shank, short rib, or oxtail (Optional but delicious)

2 tbsp tomato paste

2 medium carrots

1 Onion

2 medium carrots

A few ribs of celery

1 whole garlic

2 bay leaves

Handful of black peppercorns (roughly 6-8)

4–5 sprigs thyme

2-3 sprigs of rosemary

Cold water

For the Soup & Gratiné

3 lb yellow onions (about 6–8 medium) or a mix of onions (I used yellow, sweet, and cipollini)

3 tbsp (45 g) unsalted butter

1 tbsp olive oil

1 tsp kosher salt

Small pinch sugar (optional)

1 tbsp all-purpose flour

½ cup dry white wine, dry vermouth, dry sherry (or 2–3 tbsp Cognac)

6 cups roasted beef stock (from above or the best store-bought you can get)

Fresh Sprigs of Thyme

Fresh Rosemary

Bayleaf

Freshly ground black pepper

1 baguette

8–9 oz (225–250 g) Gruyère or Comté

Mise en place

Stock mise en place

1. Pat the bones and the meaty shank or short rib dry with paper towels so they brown properly in the oven.

2. Halve the onions through the root and leave the skins on. The skins contribute a warm amber color to the stock that is deeply satisfying.

3. Rinse and scrub the carrots and celery and cut them into roughly 2–3 inch chunks so they roast evenly and do not burn.

4. Halve the head of garlic horizontally, taking the top off, so the garlic can roast and sweeten a bit.

5. Place the bay leaves, peppercorns, thyme, and rosemary in a small bowl so they are ready to go when you transfer everything to the pot.

Optional: if you have cooking twine on hand, wrap up the bay leaves and fresh herbs.

NOTE: If you are not making the stock, feel free to jump down to the french onion soup preparation!

Homemade Roasted Beef Stock (stovetop method)

1. Preheat the oven to 425°F / 220°C. Arrange the dried bones, meaty shank or short rib (if using), halved onions (cut-side down), carrots, celery, and the halved head of garlic on a large rimmed sheet pan.

2. Roast for 35–45 minutes, rotating the pan once, until the bones and vegetables are well browned but not scorched.

3. Remove the pan from the oven and smear tomato paste over the top surface of the bones and vegetables. Return the pan to the oven for 8–10 minutes, until the paste darkens to a deep brick red. This step caramelizes the paste and adds a delicious complexity.

4. Transfer the roasted bones and vegetables to a large stockpot along with all the juices and scraped up fond from the sheet pan.

Note: Fond is the tasty browned layer that builds up on the bottom of a pan after you sear or roast meat or vegetables. The caramelized residue bits are packed with concentrated flavor and make the backbone of great stocks, pan sauces, and gravies.

5. Add the bay leaves, peppercorns, thyme, and rosemary. Cover with cold water by about 2 inches. Bring the pot just to a simmer over medium heat and then reduce the heat to maintain the gentlest bubbles.

Skim any foam or fat that rises during the first 30 minutes so the stock stays clear.

6. Simmer at a lazy ol’ tremble for 4–6 hours without boiling. Gentle extraction keeps the flavors clean and prevents bitterness.

7. Strain the stock through a fine strainer into a clean container. Cool it quickly in an ice bath or shallow pans, then refrigerate until ready to use.

8. Once needed, heat it in a pot. Optionally, lift off the solidified fat cap before using. Some people like the extra fat, some people think it is too fatty. I used about half!

You should have about 2 liters (2.1 quarts) of rich brown stock.

Pressure Cooker / Instant Pot Method for the Stock

1. Follow steps 1–3 above to roast the bones, vegetables, and tomato paste. This step is what gives you the classic brown stock flavor even though you will finish in the pressure cooker.

2. Transfer the roasted bones and vegetables to the Instant Pot insert. Deglaze the sheet pan on the stovetop with 1–2 cups of hot water, scrape up every bit of fond, and pour it into the insert.

3. Add the bay leaves, peppercorns, thyme, and rosemary. Fill with cold water to just below the Instant Pot’s MAX line and secure the lid.

4. Cook on High Pressure for 60-90 minutes depending on your settings, then allow a full natural release. Avoid a quick release because the fat can sputter and cloud the stock.

Strain the stock through a fine strainer, cool it quickly, and refrigerate until cold. Lift off the fat cap before using*. You should have roughly 2 liters of richly flavored stock.

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With fall officially in full-swing, I’m kicking off a series of comfort dishes from around the world.

We start in Britain and Ireland with Shepherd’s Pie, a pub staple that took shape in the nineteenth century as cooks folded leftover roast with onions, root vegetables, and a lid of hearty potatoes.

By long standing tradition Shepherd’s Pie is made with lamb, and Cottage Pie is made with beef. I decided to stick to the savory lamb base simmered with lots of herbs and topped with a creamy mash.

This dish is perfect to make for the whole family on crisp fall nights and leftovers store beautifully. Let’s get into it.

Servings: 6–8

Prep Time: 30 minutes

Cook Time: 60–75 minutes

Oven: 400°F / 200°C

Ingredients

For the lamb

2 lbs (900g) ground lamb

1 large yellow onion

2 medium carrots

2 celery ribs

2-3 garlic cloves

2 tbsp tomato paste

2 tbsp all-purpose flour

½ cup dry red wine (such as cabernet)

1½ cup) beef or lamb stock

1½ tbsp Worcestershire sauce

6–8 sprigs fresh thyme

1-2 sprigs of fresh rosemary

1-2 bay leaves

1 cup fresh frozen peas

1 tbsp unsalted butter or olive oil

Salt

Black pepper

For the potato topping

2½ lb (1.1kg) Russet or Maris Piper potatoes

6 tbsp unsalted butter

½ cup whole milk

¼ cup heavy cream

1 cup white cheddar (freshly grated)

1 egg yolk

Small pinch nutmeg (optional)

Salt

White pepper (or black if you don’t have on hand)

To Finish

1 tbsp unsalted butter

¼ cup (30g) white cheddar (optional)

Chives

Instructions

The key to the quickest and cleanest preparation is having all of your ingredients ready to go before the cooking stage.

Prep the vegetables

Peel the carrots and finely dice them.

For a small dice: Trim the ends, square off one side to steady the carrot, slice lengthwise into thin planks, stack the planks into matchsticks, then crosscut into tiny pea-size pieces.

Trim the celery and finely dice it. Separate the ribs, slice lengthwise into thin planks, then gather into matchsticks. Crosscut into small pieces.

Peel the onion and finely dice it.

Halve it through the root, trim the stem end but leave the root intact. Lay each half flat, make a few horizontal slices, then vertical slices toward the root. Finish with crosscuts for an even small dice, about 1/8 inch.

Don’t worry if it isn’t perfect, just overall small dices.

Smash and peel your garlic. Finely mince.

Mise en place complete.

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Steak frites are a cornerstone of the French bistro table. It’s typically served with sauces such as Au Poivre (with black peppercorns), Béarnaise, Bordelaise, or the famous Entrecôte green sauce. And the list continues…

And all of them are divine and delightful in their own right.

But today I’m focusing on the Au Poivre Vert because it happens to be one of my mom’s signature dishes. She prepares it on special occasions, holidays, and often birthdays.

Her version is prepared with tenderloin and served with roasted rosemary potatoes ( a great version I recommend), but here I am taking it French-bistro style with a seared NY strip, crispy shoestring fries, and a cognac-pan sauce.

The cognac flambé isn’t necessary but it also isn’t just for show! It deepens the sauce and balances the cream. This is a dish that is easy to nail with a few simple techniques.

Let’s dive in.

Servings

2

Prep Time

30 minutes (plus 30 minutes soaking fries)

Cook Time

40 minutes

Ingredients

For the Steak
2 New York strip steaks, about 10–12 oz each
Generous salt
Lots of freshly cracked black pepper
1 tablespoon neutral oil (I use avocado oil)
2 tablespoons unsalted butter
Rosemary
Thyme
Sage

For the Frites
2–3 large russet potatoes
Neutral frying oil (canola, peanut, or sunflower), enough for deep frying
Flakey salt
Parsley
Parmesan

For the Green Peppercorn Sauce
2 tablespoons unsalted butter
2 medium shallots
2 tablespoons green peppercorns in brine
⅓ cup cognac
1 cup heavy cream
1 teaspoon Dijon mustard
Salt

Instructions

Prepare the Frites

There are two methods you can use to get thin shoe-string fries, a mandoline or a good kitchen knife. My mandoline is not the best so I cut them by hand but the mandoline will (likely) give more consistent results! I say likely because maybe you are incredible with your knife skills and put the mandolin to shame. Anyways.

1. Wash and peel the potatoes. Cut them into long matchsticks, about ⅛ to ¼ inch thick. Place the cut potatoes into a large bowl of cold water and soak for at least 30 minutes to remove excess starch.

Avoid soaking them for over 2 hours.

2. Drain the potatoes and lay them on a clean kitchen towel. Pat thoroughly dry! Any moisture will cause splattering in the hot oil.
   

3. Heat frying oil in a heavy pot or dutch oven to 325°F (160°C). Fry the potatoes in small batches for 4–5 minutes until they are cooked through but still pale. Transfer to a tray lined with paper towels. Let them cool at room temperature ~10-15 minutes.

Note: Alternatively, you can wait to do the second fry once you’ve cooked your steak and are letting it rest.

4. Increase the oil temperature to 375°F (190°C). Fry the potatoes again, being careful not to overcrowd, for 2–3 minutes until golden brown and crisp. Drain on fresh paper towels or a rack and season immediately with salt, finely chopped parsley (or rosemary), and freshly grated parmigiano reggiano / parmesan.
   

Prepare the Steaks

1. Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come closer to room temperature.
   

2. Pat the steaks dry with paper towels. This ensures the best sear. Season all sides generously with salt and freshly cracked black pepper. Even more salt and pepper than you may think.
   

3. Heat a cast-iron or stainless steel pan over high heat until ripping hot. Add the neutral oil (I use avocado oil) to lightly coat the bottom of the pan.
   

4. Place the steak(s) in the pan and sear for 2–3 minutes per side without moving them, until a deep crust forms. Be sure to sear all sides, especially the fat cap if there is one!

5. Add the butter, rosemary, thyme, sage, and garlic in the final minute or so, tilting the pan and basting the steaks with the melted butter. A key and delicious step.

6. Cook until desired doneness.1

Medium-rare: 130–135°F (54–57°C) : warm red center

Medium: 140–145°F (60–63°C) : warm pink center

Medium-well: 150–155°F (65–68°C) : slightly pink center but mostly brown

6. Remove the steaks and let them rest on a cutting board for 10-12 minutes. Drizzle any juices over the steaks from the pan as well.
   

Make the Green Peppercorn Sauce

1. While the steaks rest, finely chop the shallots. Drain the green peppercorns from the brine and lightly crush them with the side of a knife to release their oils.

2. In the same pan used for the steaks, reduce the heat to medium. Add the butter (you may not need to add more depending how much is in there already).

3. Once melted, add the chopped shallots and sauté for 2–3 minutes until softened and translucent.

4. Add the crushed green peppercorns and stir for 30 seconds.

5. Pour in the cognac. Let the flavors cook down and reduce for a few minutes.

   OPTIONAL: Carefully tilt the pan slightly toward the flame (or ignite with a long lighter) to flambé. Let the flames subside naturally. This adds a great depth, but if you do not feel comfortable doing it it’s perfectly fine to skip.

6. Stir in the heavy cream and Dijon mustard. Simmer gently for 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and season with a pinch of salt if needed.

To Serve

1. After resting, slice the steak on the bias for plating, or keep it whole and spoon the sauce over the top.

2. Spoon the warm green peppercorn sauce over the steak.

3. Plate alongside the hot shoe-string frites and enjoy!

   

A whole roast chicken can seem intimidating, but it’s much simpler than it seems and the flavor you get from roasting it is unparalleled. Through the spatchcock method, you get a more thorough cook and crisp across the surface of the bird.

In this recipe, I will break down how to do it, BUT feel free to leave it un-spatchcocked if you like.

I dry brine the chicken then slather it with a Calabrian chile and garlic compound butter that results in a crispy skin and the most delicious bursts of flavor. It’s roasted all together with potatoes, some other vegetables, and a dash of white wine. It’s finished off with a sauce made of the roasted pan drippings, butter, parsley, and red wine vinegar.

This dish can be made in one pan, is great to make for the whole family, for a dinner party, or even for meal prep.

Servings: 4
Prep Time: 25 minutes
Marinade Time: 2–12 hours (dry brine recommended)
Cook Time: 55–60 minutes (plus optional 1–2 min broil)

Ingredients

For the Chicken and Compound Butter
1 whole chicken
Kosher salt
6 tablespoons unsalted butter, softened
Zest of 1 lemon
1 tablespoon Calabrian chile paste
1/2 tablespoon oregano
1-2 tablespoons fresh rosemary
Few cracks of black pepper

For the Vegetables
1 pound fingerling potatoes
2 carrots
1 fennel bulb
1 red onion
4-5 garlic cloves
Olive oil
Salt and pepper

For Roasting and Finishing
1/4 cup dry white wine or chicken broth
2 tablespoons unsalted butter
1 tablespoon red wine vinegar
2 tablespoons chopped fresh parsley

Instructions

Step 1: Spatchcock the chicken

Pat your chicken dry with paper towels. Place it breast-side down on a large cutting board. Using sharp kitchen shears, cut along one side of the backbone from tail to neck.

Repeat on the other side to remove the backbone completely. Flip the chicken breast-side up and press down hard in the center of the breast to flatten it until you hear a crack.

Trim excess skin or fat if needed and tuck the wing tips behind the breasts.

Step 2: Dry brine

Salt the chicken generously on both sides and place it uncovered on a tray in the fridge for at least 2 hours (up to 12). This helps the skin crisp and the meat stay juicy.

Step 3: Make the compound butter

In a mortar and pestle, combine the room temperature butter, Calabrian chili paste, lemon zest, salt, oregano, minced or grated garlic, and rosemary. Mash until smooth and cohesive.

Note: If you do not have a mortar and pestle, you can finely mince the garlic and herbs and mash everything together in a bowl using a fork.

Make sure the butter is properly softened. If it’s too cold, it won’t spread well. Let it sit at room temperature long enough to be easily spreadable.

Step 4: Prep the vegetables

VEGGIE PREP.

-Cut the fingerling potatoes in half lengthwise.

-Slice the fennel into wedges.

-Peel and cut the carrots into similar-sized chunks.

-Slice the red onion into wedges.

Toss all of the vegetables with extra virgin olive oil, salt, pepper, and a few smashed garlic cloves. Spread them evenly across a large roasting tray.

Step 5: Slather the chicken

Remove the chicken from the fridge and gently pat it dry again. Slather the Calabrian compound butter all over the bird, both on the skin and gently under it if you can. Place the buttered chicken directly on top of the vegetables in the tray.

Step 6: Roast

Preheat the oven to 425°F (220°C). Pour the white wine or broth into the bottom of the pan (not over the chicken).

Roast the chicken for 25 minutes, then baste it using a spoon or baster, collecting the juices from the pan and spooning them over the top of the chicken. This helps build golden color and juiciness.

Continue roasting for another 30 to 35 minutes, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C) and the thigh reads 175°F (80°C).

Step 7: Rest the chicken

Remove the tray from the oven and let the chicken rest for 10 to 15 minutes before carving. This step is key to keeping the meat juicy.

Step 8: Make the finishing sauce

Carefully tilt the tray to pour out the juices and browned bits (fond) into a small saucepan, avoiding the vegetables. For a super glossy sauce strain the juices!

Bring it to a simmer over low heat. Add the butter, a dash of red wine vinegar, and chopped parsley. Stir and taste.

Adjust seasoning with salt and pepper as needed. This creates a glossy, tangy sauce to serve with the chicken.

Step 9: Serve

Carve the chicken and plate with the roasted vegetables. Spoon the sauce over the chicken and enjoy!

The pan sauce adds a restaurant-quality finish without much extra effort. Add this to your rotation when you want something impressive but easy (:

More recipes soon,

Ana Sofía

Blue cheese can be a divisive topic. Lots of people love it, and LOTS of people hate it.

LOTS.

However… even blue cheese HATERS warm up to the cheese when it's paired with a beloved Buffalo Sauce.

Enter… the Buffalo Fried Chicken Sandwich. With the NFL season around the corner buffalo sauce has been on my mind and this sandwich combines everything I love about tailgate bites.

It’s spicy, tangy, crunchy, and creamy. Let’s get into it.

Ps. If you really really hate blue cheese feel free to omit!

P.P.s. If you only hate it a little try grating it instead of crumbling to keep the flavor and texture more delicate

Servings: 4
Marinade Time: Minimum 1 hour (up to 24)
Prep Time: ~1 hour active
Cook Time: 20–25 minutes

Ingredients

For the Buttermilk Brine
4 boneless, skinless chicken thighs
2 cups buttermilk
3 tbsp pickle juice
2 tbsp hot sauce (homemade or Frank’s RedHot)
1½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp cayenne pepper

For Dredging the Chicken
2 cups (250 g) all-purpose flour
1 tbsp (10 g) cornstarch
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp cayenne pepper

For the Buffalo Sauce
4–5 medium red cayenne peppers
2 medium red Fresno chiles
1–2 habanero peppers (adjust to heat preference)
1 small red or orange bell pepper (for color, optional)
3 garlic cloves
½ cup white vinegar + ½ water
1 tsp kosher salt
½ cup unsalted butter
1 tsp Worcestershire

Homemade Quick Pickles
2 Persian cucumbers
120 ml water
120 ml white vinegar
2 tbsp sugar
1 tbsp kosher salt
½ tsp mustard seeds
½ tsp peppercorns
1 tbsp fresh dill

You can also buy from store (:

For the Cabbage & Celery Slaw
Half a green cabbage
2-3 celery stalks
30 ml apple cider vinegar
Fresh lemon juice
1 tsp Dijon mustard
30 ml neutral oil or mild olive oil
¾ tsp kosher salt
¼ tsp black pepper
Pinch celery seeds (optional)

For the Blue Cheese Ranch
½ cup mayonnaise
¼ cup sour cream
¼ cup buttermilk
15 ml lemon juice
1 small garlic clove
2 tbsp chives
1 tbsp parsley
60–85 g blue cheese
1 tsp Worcestershire sauce
½ tsp kosher salt
Few cracks of black pepper

For Serving
4 brioche buns
Butter for toasting buns
Pickles

Instructions

1. Brine the Chicken

In a large bowl, whisk together buttermilk, pickle juice, hot sauce1, salt, pepper, garlic powder, onion powder, and paprika.

Add chicken thighs and submerge completely. Cover and refrigerate for at least 2 hours, preferably overnight.

2. Make the Pickles

Totally optional if you want to make your own pickles, but wanted to include the steps in case.

First, wash your cucumbers well, then slice them into thin coins. Pickle-sized coins.

Then take your garlic cloves and smash them with the side of your knife to peel and release aroma.

In a small saucepan, combine water, vinegar, salt, sugar, garlic, peppercorns, and mustard seeds.

Bring just to a simmer, stirring until the salt and sugar dissolve. Remove from heat and let cool slightly.

Place the sliced cucumbers and dill sprigs into a clean, heat-proof jar. Pour the warm brine over, fully submerging them.

Seal tightly and refrigerate for at least 1 hour. If you pickle the cucumbers whole, they’ll need more like 24 hours.

3. Make the Buffalo Sauce

Remove the stems from the peppers, and slice them in half lengthwise. If you’d like to remove some heat, scrape out the seeds. Then roughly chop the peppers.

In a saucepan, combine the peppers, garlic, vinegar, water, and salt. Bring to an active simmer, and cook for 8–10 min until peppers are fully softened.

Ladle off and reserve about ¼ cup of the hot vinegar liquid, draining the rest.

Transfer everything to a blender. Add a dash of Worcestershire sauce and some of the reserved liquid. Blend until smooth.

Important step! Strain that liquid through a fine mesh sieve. We want to avoid any chunks in the sauce.

In a sauce pan, melt butter. While whisking, pour in the buffalo sauce mixture and emulsify.

Taste your sauce. If you want more tang, add some reserved vinegar. If you want to balance the heat, add some honey.

You’re aiming for a nice pourable consistency but clingy enough to coat the back of a spoon.

Note: Keep warm or reheat when it meets the freshly fried chicken

4. Make the Slaw

This slaw combines the crunch of cabbage with the classic Buffalo and celery pairing.

Remove any damaged outer leaves from the cabbage, then slice it into quarters. Remove the core, then finely shred with a knife.

OR. A less chef-y version my mother taught me. Caught the cabbage in half and carefully, at an angle, cut thin strips down.

Whichever suits you best.

Trim celery stalks, then slice on a bias into thin crescents.

In a large bowl, whisk vinegar, lemon, Dijon, honey, celery seed, salt, and pepper. Stream in the oil until lightly emulsified. Then add in the sliced cabbage and celery.

Toss everything all nice until evenly coated, then refrigerate.

5. Make the Blue Cheese Ranch

Garlic! You can use garlic powder or the fresh stuff. If using fresh, mince garlic finely or grate it on a microplane.

Finely chop chives, parsley, and optionally dill.

In a bowl, whisk mayonnaise, sour cream, buttermilk, lemon juice, garlic, chives, parsley, dill, Worcestershire sauce, salt, and pepper until smooth.

Then.. the BLUE CHEESE! Finely grate it with a microplane for a mild flavor or crumble for bigger flavor bursts.

Refrigerate until serving.

6. Dredge & Fry the Chicken

In a shallow dish or bowl, combine flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, and cayenne.

Remove the chicken from brine, letting excess drip off. Spoon a bit of the buttermilk brine mixture over the flour, this will help get the glorious shaggy crunchy bits on the chicken

Coat each chicken piece in the flour mixture, pressing firmly so the coating sticks. Place the coated chicken on a wire rack and let rest while you get the oil ready.

In a heavy-bottomed pot or dutch oven, heat oil to 350°F (175°C).

Fry chicken until golden and crispy, about 5–6 minutes per side, or until internal temp hits 165°F (74°C). Transfer to a wire rack to drain excess oil.

7. Toss in Buffalo Sauce

Place the fried chicken in a large bowl, and pour over warm buffalo sauce. Toss until evenly coated and glistening.

8. Assemble the Sandwiches

Toast the buns until lightly golden on a pan or grill. Spread blue cheese ranch on the bottom bun, then layer your pickles on top.

Add the buffalo chicken. Optionally drizzle some more ranch.

Then layer slaw on top. Serve hot and enjoy!

More recipes soon,

Ana Sofía

Tiramisu is one of Italy’s most beloved desserts, tracing its roots back to the Veneto region in the 1960s.

Though it’s not a very old dessert, you can find variations all over the world. The name literally means “pick me up,” which I think is a nod to both the caffeine kick from espresso and the way it makes everything around you better while eating it.

Simply put, it’s a layered dish of delicious beauty.

This is a dessert that works for every occasion. A holiday party? Tiramisu. A game day watch party? Tiramisu? A date? Tiramisu. Promoted at work? Tiramisu. Your cousin’s uncle’s friend’s puppy graduated dog training? Tiramisu.

It’s simple yet sophisticated enough to feel special.

Now… I suggest you make the ladyfingers from scratch because they are delightful and make for the best tiramisu. BUT if you are in a pinch, store-bought works just splendidly.

It may seem like a lot of steps but it’s so worth it. The hardest part is waiting for it to set.

Servings: 12

Prep Time: 1 hour active

Chill Time: Minimum 6 hours (preferably overnight)

*Cook Time: 20–25 minutes total

*if you make from scratch

Ingredients

For the Homemade Ladyfingers (Savoiardi)

4 large eggs

⅔ cup (144 g) granulated sugar

1¼ tsp (4 g) vanilla extract

1⅓ cups (187 g) all-purpose flour

Powdered sugar, for dusting

For the Espresso Soak

2½ cups (600 ml) freshly brewed espresso or very strong coffee

⅓ cup (77 g) granulated sugar

Dash of freshly grated nutmeg

4 tbsp (60 ml) Marsala wine or brandy (optional)

For the Tiramisu Cream (Zabaglione)

8 large egg yolks

1 cup (220 g) granulated sugar

2½ cups (565 g) mascarpone cheese (at room temperature)

1¼ cups (295 ml) heavy cream

To Finish

Unsweetened cocoa powder

Finely grated dark chocolate or chocolate shavings (optional)

Instructions

Make the Ladyfingers

Preheat oven to 350°F (175°C).

1. In a heat proof mixing bowl, crack your eggs and add your sugar. Whisk until the sugar incorporated with the eggs.

2. Set up a double boiler situation: place a saucepan/pot on your stove with 2 inches of simmering water. Place the heatproof mixing bowl on top.

Make sure the bowl does not touch the water directly.

3. Whisk the eggs and sugar constantly over the simmering water until the mixture reaches 160°F (71°C).

4. Transfer to a stand mixer and whip on high for 7–10 minutes until tripled in volume and thick enough to ribbon.

5. Add in the vanilla extract and beat until combined.

6. Sift the flour over the mixture in two separate go’s to prevent clumps and keep the batter light.

After each addition, use a rubber spatula to fold the flour in gently.

Continue folding just until no dry streaks remain. Avoid over-mixing, which will knock out the air we want.

7. In a large piping bag with a ½ inch (1.25 cm) round tip, spoon in the ladyfinger mixture.

   1. This is easiest to do if you stand the bag in a tall glass, with the top of the bag folding over the rim. Twist the top closed to keep pressure steady when piping.

Note: If you do not have a round tip do not sweat it! I did not have one and it works regardless. They may not be as uniform but they still come out great if you just snip the end.

8. On a baking sheet lined with parchment paper, pipe straight lines about 4-5 inches (10–13 cm) long, holding the piping bag at a 45-degree angle and applying even pressure from start to finish.

9. Release pressure at the end of each strip and lift the bag straight up to avoid tails. But if you get tails, it is okay (:

Leave at least 1 inch between each ladyfinger as they will spread a bit.

10. Dust them generously with powdered sugar using a fine-mesh sieve so every surface is coated. Let the sugar sit for about 30 seconds. It will start to absorb slightly into the batter, then dust once more.

Why, you may ask? Not just for taste. The powdered sugar creates a delicate, crisp crust after baking which is ideal for soaking in espresso.

11. Bake in the preheated oven for 8–12 minutes, rotating the tray halfway through, until the ladyfingers are lightly golden and firm to the touch. They should not brown deeply.

Note: It is best to bake one tray at a time for a consistent rise

12. Remove from the oven and slide the parchment, with the ladyfingers still on it, onto a wire rack.

Let them cool completely before using. This helps them firm up for dipping without collapsing.

Make the Espresso Soak

1. In a bowl, combine hot espresso, sugar, and freshly grated nutmeg. Optionally, add in a dash of marsala wine or brandy.1

1. Stir until the sugar dissolves, then cool completely to room temperature.

Make the Cream Base / Zabaglione

Set up a double boiler again.

1. In a small bowl, crack 8 eggs. Separate the yolks from the whites. Save the egg whites for a rainy day! A frittata mayhaps!

2. In a mixing bowl, add the egg yolks and sugar. Whisk together off the heat until the mixture is homogenous and slightly thickened.

3. Place the bowl on top of the pot, once again making sure the bowl does not touch the water underneath.

4. Whisk consistently and vigorously, scraping the sides so nothing sticks. The sugar will dissolve, and the mixture will gradually turn a pale yellow and increase in volume.

Note: Temperature check. If you’re using a thermometer, aim for 160°F (71°C).

Once thick and pale, take the bowl off the pot and keep whisking for another 30 seconds to release any residual steam.

Incorporate Mascarpone and Cream

1. In a bowl, beat your mascarpone with a hand mixer until smooth.

2. Gently fold the mascarpone into the yolk mixture until just combined.

3. In another bowl, whip heavy cream to soft peaks.

   Tip: To get the best results, keep the cream cold in the fridge right until whipping. You can also pop a bowl in the freezer and use that to whip in.

4. Fold that into the mascarpone mixture in 2 additions until no streaks remain.

ASSEMBLY!

1. Dip each ladyfinger into the cooled espresso soak. 1 or 2 seconds per side is enough, just a quick dip.

2. In your baking dish, arrange a nice tight layer of ladyfingers on the bottom.

3. Spread about half the cream mixture over the ladyfingers, smoothing with a spatula.

4. Repeat with another layer of dipped ladyfingers and the rest of the cream.

If you have more lady fingers and you want to do another layer, feel free! Depends on your preference and dish size.

Chill & Finish

1. Cover tightly and refrigerate for at least 6 hours, but overnight is best.

2. When it’s time to serve, dust generously with cocoa powder. If you love chocolate go for some dark chocolate shavings as well.

I hope you enjoy, more soon!

Ana Sofía

Whenever I go to a deli or sandwich shop, there’s a high chance I’m getting a chicken parm sandwich.

Each sandwich is different. Different bread, different types of cheese combinations, different spreads.

Some are crispy and crunchy, some… soggy *tiny violon plays*

I combined my favorite aspects of sandwiches I’ve had over time to create… THE chicken parm sando.

WHAT’S INSIDE

• Crispy fried chicken cutlets

• Simmered San Marzano tomato sauce with a hint of Calabrian chili

• Fresh pesto

• Jammy tomato and garlic confit

• Parmigiano Reggiano and mozzarella with a BIT of Pecorino Romano

Let’s get into it.

Servings: 2
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: ~1.5 hours (includes confit and frying)

If you just stick to the tomato sauce without the confit… it is even quicker!

Ingredients

Chicken cutlets:
2 boneless and skinless chicken breasts
Kosher salt
Freshly ground black pepper
½ cup all-purpose flour
2 eggs
½ cup panko breadcrumbs + ½ cup Italian finely ground breadcrumbs
⅓ cup finely grated Parmesan + handful of grated Pecorino Romano
A few good glugs of olive oil and/or neutral oil for frying
⅓ cup potato starch
½ tablespoon garlic powder
½ tablespoon dried thyme

Tomato Sauce:
3 tablespoons olive oil
2 garlic cloves, smashed
1 (14 oz) can San Marzano tomatoes
Salt
Freshly ground black pepper
Optional: 1–2 teaspoons Calabrian chili paste or chopped Calabrian chilis

Tomato-Garlic Confit
1 head garlic
¾ cup olive oil
Kosher salt
Freshly ground black pepper
Pinch of red pepper flakes (optional for heat)

Pesto
1 big bunch of basil
2–3 garlic cloves
¼ cup pine nuts
⅓ cup grated Parmigiano Reggiano
¼ cup extra virgin olive oil
Salt

For the Sandwich
Bread of choice
Fresh mozzarella
Extra Parmesan

Instructions

Step 1: Make the tomato and garlic confit

Start by preheating your oven to 250°F (120°C).

Slice just the very top off the head of garlic to expose the cloves, then place it cut-side up in a baking dish.

Place the tomatoes around the garlic, then very generously drizzle everything with olive oil.

You want a shallow pool of oil to give the tomatoes and garlic a nice spa day in the oven.

Season with salt and black pepper. Optionally you can add in chili flakes for heat!

If using foil, loosely wrap the garlic but leave the tomatoes exposed.

Roast for about 1 hour low and sloooow, until the garlic is soft and spreadable and the tomatoes have collapsed into a jammy texture.

Step 2: Pesto

In a small pan, add your pine nuts to toast. No oil needed! They should get golden and fragrant in 2-3 minutes.

This deepens their flavor and brings out their natural oils, which contributes a lot to the final pesto result.

Next, if you have a mortar and pestle, this is the time to bring it out. Making it by hand results in a beautiful bright flavor.

Note: If you're tight on time, you can make this pesto in a food processor instead! (see steps below)

In a mortar and pestle, crush the garlic clove with a generous pinch of kosher salt until it forms a paste.

Add the cooled pine nuts and pound to incorporate.

Add the basil leaves a handful at a time, grinding them into a bright green paste. This is where the arm workout happens.

-Stir in the grated Parmigiano.

-Drizzle in extra virgin olive oil a little at a time, stirring to reach your desired pesto consistency. Taste and adjust salt as needed.

I like mine somewhat thick but spoon-able!

Food Processor Pesto Instructions:

1. Add garlic and pine nuts to the food processor and pulse until finely chopped.

2. Add basil and cheese, then pulse again.

3. With the motor running, slowly drizzle in olive oil until emulsified.

4. Taste and season with salt.

The handmade pesto will be brighter and chunkier than food processor versions but both are delicious options!

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Moussaka is one of the most iconic dishes in Greek cuisine —layered bites that are warm and deeply comforting.

Somewhat similar to an Italian lasagna, this dish layers eggplant, a meat sauce, béchamel, and cheese. Though associated largely with Greece, there are many versions in different countries across the continent. Some versions use potatoes, some include eggs, but all of them are delicious.

Let’s get into it.

Servings: 6–8

Prep Time: 45 minutes
Cook Time: 50 minutes
Resting Time: 30 minutes

Ingredients

For the eggplant layer:

2 eggplants
Kosher salt
Oil for pan-frying

For the meat sauce:

2 tablespoons olive oil
1 yellow onion
2 garlic cloves
1 lb ground lamb (or beef, or a mix of both)
2 tablespoons tomato paste
½ cup dry red wine
1½ cups passata (or one 14 oz can crushed tomatoes)
½-1 teaspoon ground cinnamon
½-1 teaspoon dried oregano
1 bay leaf

For the béchamel:

4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
Kosher salt and white pepper
A small pinch of ground nutmeg
½ cup finely grated Parmesan or kefalotyri cheese
2 egg yolks

Instructions

1. Prepare the Eggplant

Slice the eggplants into long strips. Lay them out on a large baking sheet or board, and sprinkle both sides generously with salt. Let them sit for about 15 to 30 minutes. This helps draw out excess moisture, bitterness, and improves frying.

Afterward, pat each slice completely dry with paper towels.

In a pan, heat olive oil or oil of choice over medium-high heat.

Working in batches, fry the eggplant slices for 2–3 minutes per side until golden brown and tender. Transfer to a paper towel-lined plate.

Note: If you prefer not to fry them, you can also roast them.

Preheat the oven to 425°F (220°C). Arrange the salted and dried eggplant slices on a parchment-lined baking sheet.

Brush both sides lightly with olive oil. Roast for 20–25 minutes, flipping halfway through, until browned and soft.

Set aside once done.

2. Make the Meat Sauce

For prep, peel and finely dice the onion. Then peel and mince the garlic. Quick and simple!

• Heat olive oil in a saucepan over medium heat. Add your onions and sauté for 5–7 minutes until translucent.

• Add the garlic, cook for about 30 seconds.

• Add ground meat, break it up, cook until browned.

• Stir in tomato paste, cook 1 minute.

• Pour in red wine to deglaze the pan, cook 2–3 minutes.

• Add the tomatoes, cinnamon, oregano, bay leaf, salt, and pepper.

• Simmer for 20–25 minutes until thickened.

Optional : stir in chopped parsley

3. Make the Béchamel

Melt the butter in a saucepan over medium heat. Be careful not to let it brown.

• Whisk in flour to form a roux. Cook 1–2 minutes.

• Slowly add milk, whisking constantly.

• Stir over medium heat until thickened, 8–10 minutes.

• Add salt, white pepper, and nutmeg.

• Remove from heat. Stir in grated cheese.

• In a small bowl, separate two egg yolks.

• Off the heat, add the yolks to the béchamel and combine until smooth.

4. Assemble and Bake

Preheat the oven to 375°F (190°C). Lightly oil a 9x13" baking dish or whatever you have on hand!

LAYERING TIME

Layer eggplant slices on the bottom to cover the entire dish.

Spread some of the meat sauce over the eggplant. Repeat with layering!

Add remaining eggplant in a single layer on top. Pour the béchamel on top and spread evenly.

Into the oven! Bake 40–50 minutes until golden and bubbling.

Tip: Broil the top 2–3 minutes if needed for color.

Rest at least 30 minutes before slicing.

Leftovers store well in the fridge and reheat beautifully! This is such a great meal to make for lots of people and the flavors are incredible.