I know we still have a few more weeks of summer, and Jersey Shore local summer is just starting, but as we all feel that crisper September air and the inevitable back to routine feeling, we need to enjoy the best cocktail ever this weekend. I give you, the Cucumber Crush! All of the east coast beaches are famous for different types of crushes, many surround citrus, and this one is beyond refreshing and delicious. With the cucumber, its basically a salad. I hope you enjoy and please send me a picture if you do!

I also want to say thank you all for supporting me, it is absolutely unreal that I get to work with one of my favorite brands for this recipe: Tito’s Handmade Vodka! Cheers

Tito’s Cucumber Crush Recipe
2 oz Tito’s Handmade Vodka
2 oz fresh cucumber juice (muddled cucumber)
3 oz freshly squeezed lime juice
Fresh mint leaves for muddling
Splash of club soda
Cucumber ribbon, mint sprig, and lime cheek for garnish

Into your cocktail shaker add lime juice, cucumber slices, and mint leaves. Muddle until fragrant and cucumbers are slightly broken down

Fill your shaker with ice, add your Tito’s Vodka and place on lid

Shake for at least 30 seconds until freezing. Pour over ice, top with a splash of club soda, garnish with cucumber ribbon, mint sprig, and lime cheek. Enjoy

Happy Summer and Sending Smiles!! -KDM

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During the delicious dinner, our lovely hosts Will and Liv came up with the idea for some grilled peaches with dessert. They graciously asked for any input on how to execute the recipe and I was so excited to jump in. This no recipe, recipe is just really a technique on how to make yourself the most incredible, refreshing dessert. Shared this with your loved ones and enjoy every delectable bite as we round out the last sips of Summer. Let me know what you think and please send me photos if you choose to recreate this one! Yay!!

Grilled Peaches & Ice Cream Recipe

Ingredients

• 4 ripe but firm peaches

• 2 tablespoons honey, plus more for serving

• 2 tablespoons extra virgin olive oil, plus more for serving

• Vanilla Bean ice cream

• Flaky sea salt

Instructions

1. Preheat your grill to 400°F over medium-high heat.

2. Cut the peaches around the pit into nice, thick pieces so they’re sturdy enough to stand up to the heat of the grill.

3. Gently toss the peaches with the honey and extra virgin olive oil until evenly coated.

4. Place the peaches cut-side down on the grill and cook for 2 minutes. Rotate 90 degrees and grill for another 2 minutes to create those perfect crosshatch grill marks.

5. Flip the peaches and repeat on the other side until caramelized, lightly charred, and tender while still holding their shape.

6. Serve warm over vanilla ice cream. Finish with a drizzle of honey, extra virgin olive oil, and a pinch of flaky sea salt. Enjoy!!

Hope you all have the best weekend, be sure to subscribe so I can share even more fun fabulous recipes. I appreciate you all so much! Sending Smiles -KDM

I organized a dinner party with my mom dedicated to the Classic Barilla Blue Box, which we of course decided needed to be our theme. My beautiful barilla models sported the Barilla blue and we had an amazing Italian grazing board, delicious wines, watermelon heirloom tomato salad, and finally the most special Campanelle pasta dishes. Our parents have been friends for decades, even before some of us were born: So this was a party of generational besties.

Let me know if you want to see the heirloom watermelon salad recipe as well, and I am happy to share. If you recreate these recipes please tag me @kdmkitchen on instagram or TikTok! Thank you so much for supporting and subscribing to The Kitchen Counter so I can share lots of more fun recipes.

Barilla® Campanelle is the perfect pasta salad shape. Its ruffled edges and hollow center catch every bit of dressing, cheese, and fresh summer ingredients, making every bite packed with flavor. Special KDM tip would be to cook the pasta 1 minute less than the package directions, drain, drizzle lightly with olive oil, and spread onto a sheet pan to cool before assembling either salad so that any steam does not impact the overall consistency of the ingredients. Hope you enjoy!

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Gabagool Recipe

Serves 6

Ingredients

1 (16-ounce) box Barilla® Campanelle

2 large bags fresh spinach, to be wilted

8 ounces hot capicola, sliced into ribbons

2 shallots, thinly sliced

4 garlic cloves, lightly smashed

½ cup grated Pecorino Romano, plus more for serving

½ cup fresh basil leaves, torn

⅓ cup extra virgin olive oil, plus more as needed

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 cup of pasta water (may not need all of it)

Kosher salt

Freshly cracked black pepper

Instructions

1. Bring a large pot of heavily salted water to a boil. Cook the Barilla® Campanelle 1 minute less than the package directions until al dente. Drain, reserve 1/2 cup pasta water, drizzle lightly with olive oil, and spread onto a sheet pan to cool completely.

2. Heat the olive oil and smashed garlic cloves in a large skillet over medium heat. Cook for 3 to 4 minutes, until the garlic is golden and has infused the oil. Remove and discard the garlic cloves.

3. Into the seasoned oil, add bags of spinach and slowly stir until wilted completely. Remove and place on a plate with paper towel to drain and cool.

4. With the remaining oil, in the same skilly, ddd the thinly sliced shallots and sauté for 2 to 3 minutes until softened. Add the sliced capicola and allow to brown / crisp for 3-4 minutes.

5. Stir in the drained spinach, season with kosher salt and black pepper, and cook for another 3 to 4 minutes until tender and lightly caramelized. Remove from the heat and allow to cool.

6. In a large serving bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, a pinch of kosher salt, and several cracks of black pepper.

7. Add the cooled Campanelle, sautéed spinach and shallots, capicola, Pecorino Romano, and basil. Toss until everything is evenly coated, adding an extra drizzle of olive oil and splashes of pasta water as needed until saucy and lucious.

8. Finish with more Pecorino Romano, fresh basil, an extra drizzle of extra virgin olive oil, and freshly cracked black pepper before serving. Let the salad sit for 10 to 15 minutes before serving to allow the flavors to meld. Enjoy!!

Lemon Zucchini Basil Campanelle Recipe

Serves 6

Ingredients

1 (16-ounce) box Barilla® Campanelle

2 medium zucchini, very thinly sliced

2 yellow summer squash, very thinly sliced

¼ cup extra virgin olive oil

1 lemon, zested and juiced

¾ cup freshly grated Pecorino Romano, plus more for serving

1 cup fresh basil leaves, torn

¼ cup toasted pine nuts

Kosher salt

Freshly cracked black pepper

Instructions

1. Preheat the oven to 425°F. Bring a large pot of heavily salted water to a boil. Cook the Barilla® Campanelle 1 minute less than the package directions until al dente. Drain, drizzle lightly with olive oil, and spread onto a sheet pan to cool completely.

2. Using a mandoline (or a very sharp knife), slice the zucchini and yellow squash into extra thin rounds. Arrange them on a large sheet pan, drizzle with the olive oil, season generously with kosher salt and black pepper, and toss to coat evenly.

3. Roast for 15 to 20 minutes, tossing halfway through, until the squash is tender and lightly caramelized around the edges. Allow to cool completely.

4. In a large serving bowl, whisk together the lemon zest, lemon juice, an additional ¼ cup extra virgin olive oil, a generous pinch of kosher salt, and several cracks of black pepper.

5. Add the cooled Campanelle, roasted zucchini and squash, grated Pecorino Romano, fresh basil, and toasted pine nuts. Toss until every piece of pasta is coated in the bright lemon dressing.

6. Finish with another drizzle of extra virgin olive oil, extra Pecorino Romano, fresh basil, and freshly cracked black pepper before serving. This salad is delicious served immediately or chilled for an hour before enjoying.

I hope you enjoy these recipes as much as we did. Thank you so much! Sending smiles!! -KDM

My step mom came up with this skirt steak marinade 20 years ago and it has been a staple in our family ever since. The caprese pasta salad gets a unique approach with campanelle pasta this time, making it feel even more festive and fabulous. The best part about these recipes, are that they are so simply seasoned so that the food shines for itself. Olive oil, salt, and pepper is truly all you need to really make summer produce shine.

Find all recipes from this plate below, and please tag me or comment when you recreate them! Thank you so much for subscribing and supporting this Substack so I can share even more recipes. Enjoy!

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Private Chef’s Perfect Summer Dinner Menu

These are the recipes I come back to all summer long. They’re simple, packed with fresh ingredients, and perfect for feeding family and friends around the table.

Skirt Steak Marinade

Ingredients

• 2 pounds skirt steak

• ½ cup Japanese BBQ sauce

• ¼ cup soy sauce

• 2 tablespoons Worcestershire sauce

• ¼ cup extra virgin olive oil

• Juice of 2 limes

• 1 tablespoon Dijon mustard

• ¼ cup orange juice

• ¼ cup pineapple juice

• 2 tablespoons hot honey

• 2 teaspoons kosher salt

• 1 teaspoon freshly cracked black pepper

Directions

1. In a large bowl, whisk together the Japanese BBQ sauce, soy sauce, Worcestershire sauce, olive oil, lime juice, Dijon mustard, orange juice, pineapple juice, hot honey, kosher salt, and black pepper until smooth and well combined.

2. Place the skirt steak into a large zip top bag or shallow dish and pour the marinade over the steak. Turn the steak several times to make sure every surface is evenly coated.

3. Cover and refrigerate for at least 2 hours, but overnight will give you the best flavor and tenderness.

4. Remove the steak from the refrigerator about 30 minutes before grilling to take the chill off.

5. Preheat a grill to high heat, at least 600 degrees F. Remove the steak from the marinade, allowing any excess to drip off.

6. Grill for 3 to 4 minutes per side, depending on the thickness of the steak and your desired doneness. I prefer a real medium rare, pull at 125 degree F internal temp.

7. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain. Against the grain means to cut the steak into smaller pieces, identify the way the grain of the meat is going, and cut in the opposite direction to ensure a tender, juicy, piece of meat. Enjoy!

Campanelle Caprese Pasta Salad

Ingredients

• 1 pound campanelle pasta

• 16 ounces fresh mozzarella pearls

• 1 pint cherry tomatoes, halved

• 1 cup torn fresh basil

• ⅓ cup extra virgin olive oil

• Juice of 1 lemon

• ½ cup freshly grated Pecorino Romano

• Kosher salt

• Freshly cracked black pepper

Directions

1. Bring a large pot of water to a rolling boil and season generously with kosher salt. The water should taste like the sea.

2. Cook the campanelle until just al dente according to the package directions. Reserve about ½ cup of the pasta water before draining.

3. Spread the pasta onto a sheet pan or large platter for a few minutes so it cools slightly without becoming cold.

4. Transfer the pasta to a large serving bowl and add the mozzarella pearls, cherry tomatoes, torn basil, olive oil, lemon juice, and Pecorino Romano.

5. Season generously with kosher salt and freshly cracked black pepper, then toss until every piece of pasta is evenly coated. Add a splash of the reserved pasta water if needed to help the dressing cling to the pasta.

6. Finish with another drizzle of olive oil, more basil, and an extra handful of freshly grated Pecorino Romano just before serving.

Grilled Lemon Chicken Marinade

Ingredients

• 2 pounds boneless, skinless chicken breasts

• ½ cup extra virgin olive oil

• Juice of 2 lemons

• 1 white onion, cut into large chunks

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh parsley

• 2 tablespoons hot honey

• 2 teaspoons kosher salt

• 1 teaspoon freshly cracked black pepper

Directions

1. Whisk together the olive oil, lemon juice, hot honey, basil, parsley, kosher salt, and black pepper in a large bowl.

2. Add the chicken breasts and the large pieces of onion, tossing until everything is evenly coated in the marinade.

3. Cover and refrigerate for at least 2 hours or overnight.

4. Remove the chicken from the refrigerator about 20 to 30 minutes before grilling.

5. Preheat a grill to medium high heat and lightly oil the grates.

6. Grill the chicken for about 6 to 8 minutes per side, depending on thickness, until the internal temperature reaches 165°F.

7. Let the chicken rest for 5 minutes before slicing. Spoon some of the grilled onions over the top before serving.

Arugula and Pecorino Salad with Lemon Vinaigrette

Ingredients

• 5 ounces baby arugula

• 1 cup shaved Pecorino Romano

• Juice of 1 lemon

• ¼ cup extra virgin olive oil

• Kosher salt

• Watermelon Radish, thinly sliced (garnish)

• Jumbo Blueberries (washed and garnished)

Directions

1. In a large serving bowl, whisk together the fresh lemon juice, olive oil, and a generous pinch of kosher salt until combined.

2. Add the arugula and gently toss until every leaf is lightly coated with the vinaigrette.

3. Fold in most of the shaved Pecorino Romano, reserving a little for the top.

4. Transfer to a serving platter and finish with the remaining Pecorino, another drizzle of extra virgin olive oil, and one final pinch of flaky salt before serving. Top with watermelon radishes and jumbo blueberries. Enjoy!

All of these recipes will have your guests coming back for what my brother joked was not seconds, not thirds, but ‘fourths’ so I hope you enjoy them as much as we do! Sending Smiles!! -KDM

We were celebrating a very bittersweet occasion as this served as my sisters going away dinner as she embarks on a new adventure moving to California. Los Angeles is beyond lucky to have her, and although we will miss her every second, I could not be more excited and proud to watch her fly.

The recipes for this dinner were a beyond hit. In my next article, I will share the full menu and all recipes, but I had to dedicate an individual article to the highlight of the night. An unexpected, irresistible, and beyond delicious Jersey Corn Confetti Salad. The time is now to use up the most fresh, affordable, delicious corn you can find and create a pasta salad that has guests literally going back for thirds and fourths. My brother told me it was one of the most addictive recipes i’ve ever created and the best news is: it only gets better as it sits in the fridge to be enjoyed as leftovers (if there are any) in the days that follow.

I’ve seen chefs use the word confetti before in a variety of recipes, thanks to all of them for the inspiration. To me, confetti is synonymous with joy, celebration, and happiness, which is exactly how I like to cook. From a practical perspective, confetti also ensures that everything in the pasta salad should be the same size, guaranteeing a maximum flavor combination in every bite. That’s why ditalini works so perfectly in this dish. Be sure to try this simple, delectable recipe and please tag me or leave a comment if you do. I present:

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Jersey Corn Confetti Salad

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

• 1 pound ditalini pasta (I like Barilla)

• 5 ears fresh Jersey sweet corn, husked

• 2 large shallots, finely diced

• 1 red bell pepper, small diced

• 1 orange bell pepper, small diced

• 1 green bell pepper, small diced

• 1 cup fresh basil, thinly sliced (chiffonade) or torn

• ½ cup extra virgin olive oil, plus more for finishing

• 1½ teaspoons kosher salt, plus more for the pasta water and corn

• 1 teaspoon freshly cracked black pepper

• 1 to 1½ cups freshly grated Pecorino Romano, plus more for serving

Instructions

1. Bring a large pot of water to a rolling boil and season generously with kosher salt. Add the ears of corn and cook for 8-10 minutes, until the kernels are bright yellow and crisp-tender. Immediately transfer the corn to a plate to cool for a few minutes.

2. Once cool enough to handle, stand each ear of corn upright on a cutting board. Using a sharp chef’s knife, slice about ½ inch off the bottom of the cob to create a flat, stable base. Starting at the top, carefully cut straight down along the cob, removing the kernels in long strips. Rotate the cob and continue until all of the kernels have been removed. Set aside.

3. Return the same pot of water to a boil if needed. Taste the water: it should be as salty as the sea. Add the ditalini and cook until just al dente according to the package directions. Reserve ½ cup of the pasta water before draining.

4. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced shallots and sauté for 3 minutes until soft, translucent, and lightly golden.

5. Add the diced red, orange, and green bell peppers. Cook for 4 minutes, stirring occasionally, until they begin to soften while still keeping a slight crunch.

6. Drain your ditalini pasta while reserving 1/2 cup of pasta water. Transfer to a bowl and add a few swirls of olive oil to prevent sticking.

7. Transfer the hot vegetable mixture to the bowl with the drained ditalini. Add in your corn kernels, add the sliced fresh basil and 1 cup of the grated Pecorino Romano. Toss everything together, adding a splash of the reserved pasta water if needed to help the cheese melt into a silky coating.

8. Finish with a generous drizzle of extra virgin olive oil, another handful of freshly grated Pecorino Romano, a pinch of flaky salt, cracked black pepper, and a few extra ribbons of basil before serving. Enjoy!

KDM Tip

Nothing says a Jersey summer quite like sweet local corn. Keeping the corn crisp, using plenty of fruity olive oil, fresh basil, and finishing with lots of freshly grated Pecorino Romano creates a simple pasta salad that tastes like it came straight from a farm stand and belongs on every summer dinner table. Sending Smiles!! -KDM

I recently partnered with Cuisinart to make this delectable Orange Crush Ice Cream recipe. It is so refreshing, flavorful, zesty and fun. Best yet, the Ice Cream Maker and Food Processor are currently having a huge sale for Amazon Prime day. My full recipe video can be found here. As well as the ingredients and written instructions below. Thank you so much for enjoying these special East Coast Summer recipes with me. No better way to enjoy your favorite summer cocktail than as a delicious, frosty ice cream flavor.

Orange Crush Ice Cream with Blood Orange Sprinkles

Ingredients

• 4 cups freshly squeezed orange juice (about 10-12 oranges)

• 1 cup freshly squeezed mandarin or tangerine juice

• 1 tablespoon orange zest

• ¾ cup sweetened condensed milk

• 1 cup whole milk

• ¾ cup heavy cream

• ¼ cup freshly squeezed lemon juice

• 2 tablespoons freshly squeezed lime juice

• ⅓ cup granulated sugar

• ½ teaspoon vanilla extract

• ½ teaspoon kosher salt

For the sprinkles: 6 blood oranges, juiced

Instructions

1. In a large bowl, whisk together the orange juice, mandarin juice, orange zest, sweetened condensed milk, whole milk, heavy cream, lemon juice, lime juice, sugar, vanilla, and salt until the sugar dissolves completely.

2. Cover ice cream base mixture and refrigerate for at least 4 hours, preferably overnight. A well-chilled base creates the smoothest texture.

3. Juice 6 blood oranges and fill ice mold with blood orange juice. Freeze for at least 4 hours or overnight.

4. Assemble your frozen Cuisinart Ice Cream Maker bowl according to the manufacturer’s instructions.

5. Pour the chilled mixture into the machine and churn for 20 to 25 minutes until thick and creamy, resembling soft-serve.

6. While the mixture is churning, place your frozen blood orange juice ice cubes into your mini food processor, blend, and keep chilled until ready to top ice cream as sprinkles.

7. Transfer to a freezer-safe container and freeze for 2 to 3 hours for a firmer, scoopable consistency.

8. Scoop into a frosty glaze, top with citrus sprinkles, enjoy!

Sending Smiles! -KDM

All these years later, Le Creuset continues to be one of my most trusted, beloved brands. I am beyond excited to be partnering with Le Creuset this Father’s Day to highlight the Alpine Outdoor Collection and specifically the Rectangular Alpine Outdoor Griddle which all works perfectly on the grill. Get Dad the best gift this summer that keeps on giving for the entire family. To break in the stunning new equipment, try out this ultimate New Jersey Breakfast Sandwich Recipe. I love you so much, Dad! Thank you for everything and Happy Father’s Day!

Le Creuset Alpine Griddle Breakfast Sandwich

Ingredients

• 4 rye breakfast buns, split

• 4 fresh eggs

• 8 slices thick cut bacon

• 4 slices Taylor ham

• 4 slices sharp cheddar cheese

• Fresh basil leaves

• Butter, for toasting

Sage Sausage Patties

• 1 pound ground breakfast sausage

• 1 tablespoon chopped fresh sage

• 1 teaspoon cracked black pepper

• 1/2 teaspoon red pepper flakes

• Pinch of kosher salt

Instructions

1. Preheat your Le Creuset griddle over medium heat on the grill until evenly hot.

2. In a mixing bowl, combine the breakfast sausage, fresh sage, black pepper, red pepper flakes, and a pinch of salt. Form into 4 thin patties slightly larger than the buns since they’ll shrink as they cook.

3. Lay the bacon onto one side of the griddle and cook slowly until deeply crispy and rendered, about 8–10 minutes. Move to a warmer section of the griddle once crisp.

4. Add the sausage patties directly into the bacon fat and smash lightly with a spatula for maximum caramelization. Cook 3–4 minutes per side until browned and cooked through.

5. Add the Taylor ham slices onto the griddle and let the edges blister and crisp, about 1–2 minutes per side.

6. Butter the cut sides of the rye breakfast buns and toast them face down on the griddle until golden brown and slightly crisp around the edges.

7. Crack the eggs onto the griddle. Season with salt and pepper and cook until the whites are set but the yolks are still jammy. For extra diner-style energy, spoon a little bacon fat over the tops as they cook.

8. Build the sandwiches immediately while everything is hot:

• Bottom bun

• Sharp cheddar cheese

• Sage sausage patty

• Crispy Taylor ham

• Thick cut bacon

• Fried egg

• Fresh basil

9. Close the sandwiches and let them sit for 1 minute so the cheese melts into everything.

10. Serve immediately with hot sauce, crispy

I hope you all enjoy a happy, healthy, festive Father’s Day with your loved ones. Sending smiles!! -KDM

With that said, this past weekend I worked my first KDM Kitchen Quadruple. Cheffing straight through Thursday, Friday, Saturday, and Sunday for over 100 guests across four special occasion parties. Those recipes are coming so soon, and in the meantime, I want to share this super simple pasta salad recipe. It is hearty, whole, and undeniably delicious. Be sure to make it as a weeknight dinner, meal prep for a few lunches, or the perfect Summer side for your next backyard BBQ. You can adjust the quantities and ingredients to whatever you like best, most of all, enjoy!

What a private chef makes himself for dinner:

Ingredients

• 1 pound bowtie (farfalle) pasta

• 2 tablespoons kosher salt, plus more to taste

• 2 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• Kosher salt and freshly cracked black pepper

• 1 (15-ounce) can chickpeas, drained and rinsed

• 1 cup roasted red peppers, diced

• 8 ounces fresh mozzarella pearls (or diced fresh mozzarella)

• 1 cup Castelvetrano olives, pitted and halved

• ¼ cup fresh basil, thinly sliced

Honey Balsamic Dressing

• ⅓ cup balsamic vinegar

• ¼ cup honey

• ¾ cup extra virgin olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon kosher salt

• ½ teaspoon cracked black pepper

• Pinch red pepper flakes

Instructions

1. Preheat your oven to 375°F. Place the chicken breasts on a sheet pan, drizzle with olive oil, and season generously on all sides with kosher salt and freshly cracked black pepper. Roast for 22-28 minutes, or until the chicken is cooked through. Allow to cool slightly, then dice or shred into bite-sized pieces.

2. Bring a large pot of water to a rolling boil and season it heavily with kosher salt. The water should taste like the ocean. Add the bowtie pasta and cook until just al dente according to package directions.

3. Drain the pasta and spread it onto a sheet pan or large platter to cool slightly. Drizzle with a touch of olive oil and toss to prevent sticking.

4. While the pasta cools, whisk together the balsamic vinegar, honey, Dijon mustard, salt, pepper, red pepper flakes. Slowly stream in the olive oil while whisking until the dressing is smooth and emulsified.

5. In a large mixing bowl, combine the pasta, roasted chicken, chickpeas, roasted red peppers, fresh mozzarella, Castelvetrano olives, and basil.

6. Pour the honey balsamic dressing over the salad and toss thoroughly until every piece is coated.

7. Taste and adjust with additional kosher salt and freshly cracked black pepper as needed. Cold pasta salads always benefit from an extra pinch of seasoning before serving.

8. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

9. Enjoy!!

KDM Kitchen Tip

This is the kind of pasta salad that disappears at every summer gathering. The sweet honey balsamic dressing, creamy mozzarella, buttery Castelvetrano olives, and tender roasted chicken make it hearty enough for lunch and impressive enough for entertaining. Finish with extra basil, flaky salt, and a drizzle of good olive oil right before serving.

Sending smiles!! -KDM

My client, Whitney Leavitt, was celebrating her birthday last week and when asked any special birthday treat she would like to request, the answer was immediate: Cinnamon Rolls. These are the most nostalgic, fluffy, delicious cinnamon rolls I have ever had. Something about gooey cream cheese frosting on a warm, decadent cinnamon bun just makes you feel better about the world. Enjoying one of these in the morning with coffee, after dinner as special dessert, or a completely independent meal on its own is a heavenly experience. Your house will smell absolutely divine and your guests will keep coming back for more! The recipe is easily executed and absolutely fool proof. Thank you so much to Well Made by Kylie for the inspiration with this one!

Celebration Cinnamon Buns Recipe

INGREDIENTS

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Tomato Fondue and Truffle Cream Pasta Recipes

Ingredients:

White Truffle Butter Sauce

• 4 tbsp unsalted butter

• 1 shallot, finely minced

• 1/2 cup dry white wine

• 3/4 cup heavy cream

• 2 balls whole milk burrata for topping, torn

• 1/4 cup white truffle butter

• Kosher salt

• White and Black cracked pepper

Red Tomato Fondue

• 2 pints cherry tomatoes

• 4 garlic cloves, smashed

• 3 tbsp olive oil

• 1 tbsp tomato paste

• 1 shallot, finely minced

• 1/2 cup dry white wine

• Salt

• Pepper

• Pinch red pepper flakes

Pasta

• 2 boxes Barilla Racing Wheels

• Micro basil / basil leaves

• Fresh parmigiano reggiano

• Shaved white truffle (optional)

Steps:

1. Roast Tomato Fondue:

Toss cherry tomatoes, garlic, olive oil, tomato paste, salt, pepper, and red pepper flakes. Roast at 400°F for 25–30 minutes until blistered and jammy. Blend smooth and strain if you prefer super silky sauce.

Finely dice a shallot and sauté over medium heat with some good olive oil. Turn the heat up to high, add white wine and allow to reduce by half. Lower heat to a simmer and fold in Tomato Fondue, Parmesan Cheese, a splash or two of pasta water, and cold butter to emulsify. Toss with pasta, garnish with basil, tomatoes on the vine, and serve

2. Make White Truffle Butter Sauce:

Sweat shallot in butter until translucent. Add white wine and reduce by 75%. Add cream and simmer until slightly thickened. Whisk in white truffle butter. Finish with pasta water, and parmesan cheese to emulsify. Season to taste.

3. Cook Pasta:

Boil Barilla Racing Wheels in heavily salted water until al dente. Drain, reserve some pasta water.

5. Plate:

Serve your pasta in their respective dishes garnishing with torn basil and cracked black pepper!

6. Serve Immediately. Enjoy!

Sending Smiles from my Sunday family dinner to yours! -KDM

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The best part about this cake is that it is fudgy, moist, and oh so light. The olive oil really shines through and is complimented so perfectly by the amazing amounts of lemon zest and lemon juice. The recipe makes 1 layer of the 9 inch cake, I doubled it to stack my cake with a homemade vanilla whipped cream and cherry compote. This could be the perfect sweet addition to your Mother’s Day Brunch. To recreate this deliciousness at home, here is the entire recipe and instructions.

Best Ever Olive Oil Cake with Cherry Compote and Whipped Cream Recipe

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Asked and answered, you besties wanted SALADS! So salads you shall get. I need to highlight the dense bean salad queen, , for all of her inspiration. This salad has a little KDM spin on it, but every DBS she makes is dynamite be sure to subscribe to her Substack for more delicious recipes!

Chinese Chicken Dense Bean Salad

Orzo Asparagus Pasta Salad

Dijon Dill Potato Salad

Greek Chicken Meatballs (BONUS ITEM)

Here are the recipes!

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Our entire itinerary would make for the perfect weekend getaway. My bestie Lizzie truly thought of everything to ensure we were in for a treat. Friday morning, we started the weekend by checking out Costeaux French Bakery for their remarkable pull apart sourdough bread (even better than it sounds). My favorite moments from the entire weekend were slow early mornings on the front porch of the house enjoying the truly epic view. We then had a personal tour of the Chambers vineyard and learned all about the harvesting process. We fueled up at the General Store for lunch and enjoyed Sauv Blanc on tap, which was incredibly refreshing and shockingly strong. You have to try the delicious sandwiches and cookies from the General Store!

Friday night I was featured on LB’s annual ‘Wine Down’ instagram live, which was far too much fun and funny. I had a few glasses of their newly released 2025 Rosé and was certainly feeling chatty. Then, we enjoyed drinks at the Montage, I highly recommend their signature margarita. Followed by an impeccable dining experience at Folia Bar & Kitchen. Charlie & Reed Palmer with their team have seriously cultivated something special. Obsessed with the individual utensil drawers at your table, see it to believe it!

Up bright and early once again for that slice of heaven front porch moment, ahead of our 11am tasting down at the Lambert Bridge Winery. The team brought us through their Curated Cellar Collection experience where we tried 5 different limited production wines paired with delicious bites from local purveyors. I kept joking I felt like Remi in Ratatouille with the incredible flavor explosion simulations. It was simply divine.

We then headed downtown for lunch and went to Big John’s grocery store where I prepared to create a delicious private cheffing experience to thank my friends and Lambert Bridge for hosting such a special weekend. The real key here was to somehow incorporate a variety of the wines into the entire dinner menu, and I think we nailed it! Find the full menu and recipe instructions below. Thank you so much to Lambert Bridge for an unforgettable experience!

The Menu:

Sonoma Charcuterie

California Chive Blossom Salad with Champagne Vinaigrette

Lambert Bridge Beet Bucatini

Rose Spicy Vodka Creste di galli

Cabernet Marinated Flank Steak

Zucchini & Asparagus a Limone

Grilled New York Strip Steak

The Recipes:

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As a weekly private chef in NYC, I am constantly trying to keep my menus evolving and unique. Variety is after all the spice of life and it is the most fun way to stay creative in the kitchen. It’s also important to understand that whatever the clients request, I am prepared to deliver to their highest satisfaction. My clients enjoy a standard restock of similar dishes for breakfast and lunch most weeks, I do what I can to change the theme of the cuisine to still keep the flavor profiles on rotation: the dense bean salads are a great way to do this. For breakfast, I was excited to switch things up with this simple, quick, and incredibly yummy muffin recipe. My clients and their kids absolutely adore these and I hope all of you do too!

Banana Chocolate Protein Muffins

Ingredients

• 3 very ripe bananas, mashed

• 2 large eggs

• 1/3 cup maple syrup

• 1/4 cup Greek yogurt (full fat or 2%)

• 1/4 cup milk (any kind)

• 1 Tbsp vanilla extract

• 1 cup oat flour

• 1/2 cup chocolate protein powder

• 1 tsp cinnamon

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp kosher salt

• 1/2 cup dark chocolate chips (plus more for topping if you’re feeling fun)

Instructions

1. Preheat oven to 350°F and line a muffin tin with liners, if using silicone muffin tray, liners are optional.

2. In a large bowl using a fork, mash the bananas until smooth but slightly textured.

3. Whisk in eggs, maple syrup, Greek yogurt, milk, and vanilla until fully combined.

4. In a separate bowl, mix oat flour, protein powder, cinnamon, baking soda, baking powder, and salt.

5. Add dry ingredients into wet and fold gently until just combined: do not overmix.

6. Fold in chocolate chips.

7. Divide batter evenly into muffin cups (about 3/4 full) and top with extra chocolate chips.

8. Bake for 16–20 minutes, until a toothpick comes out with a few moist crumbs.

9. Let cool slightly before serving.

Special Tips from KDM

• Cinnamon + banana gives that warm, bakery-style flavor while keeping it clean and simple. Double the vanilla if you are feeling wild!

• If your batter feels thick (protein powder varies), loosen with a splash of milk.

• These reheat perfectly: 3 minutes in the oven and they’re soft, warm, and chocolatey.

Enjoy this recipe and send me a picture if you recreate them! Sending smiles!! -KDM

I’ve cheffed lots of events surrounding weddings since developing my business in July 2025. Bachelorette parties, welcome dinners, bridal showers, bridal luncheons, farewell brunches. However, I had never done any service for the BIG day itself. This wedding planner was requesting just that, flying me down to Naples, Florida and equipping me with a staff to chef an entire wedding day. From brunch boards, to cocktail hour, and seated dinner service for a wonderful couple and their guests, I was the one in charge. Boy, did this sound intimidating and exciting!

The planner let me know that if I did not say yes, we would have a huge problem, as I was the brides one and only request for who would chef the wedding. She was incredibly convincing, kind, and excited by the prospect for me cheffing for some original KDM Kitchen fans and followers. The bride was also a private chef herself at one point, no pressure!

It fills me with pride to be entrusted with such a special and complex process after starting my private cheffing business less than a year ago. I presented options for a menu, met my clients at their home in NJ to trial the entire menu, encouraged feedback, sourced servers and rentals with the planner, and worked an 18 hour shift on the big day itself from 6am to midnight. I would love to share with you how it was all accomplished!

Here are ALL of the recipes that I showcased during the wedding, recreate one or recreate them all, you are absolutely in for a treat.

THE FIRST KDM KITCHEN WEDDING MENU

Brunch Boards (Served to guests at 10am, I arrived at venue at 8am)

Featuring a variety of fresh, ripe fruit, Martha Stewart Egg Salad, bagels, pastries, smoked salmon, cucumbers, tomatoes, capers, and whipped cream cheese.

From 10am - 2pm I cheffed all of the food that would be fired for dinner service. 2pm - 6pm I prepared all preparation ahead of hors d’oeuvres service. 6:30pm - 7:30pm my team and I executed cocktail hour service. 7:30pm guests were seated and enjoyed their salad course. Speeches occurred in between the salad and entree courses, which were served at 8:15pm. Guests finished with dessert at 9pm. We continued to refresh beverages and then cleaned the kitchen until midnight!

Stationary Hors D’oeuvres

Naples Freshest Seafood Tower featuring stone crab legs, oysters, shrimp cocktail, mignonette, cocktail sauce, and wasabi cream sauce

Charcuterie Board and Crudite Bouquet of artisan cheese, cured meats, fresh fruit, dips, breads, spreads, and florals!

Passed Hors D’oeuvres

Jumbo Mini Lump Crab Cakes with Lemon Dill Tartare Sauce

Sumo Citrus Ahi Tuna on Salted Sesame Crackers

Cold Creamy Lobster Roll Sliders

Salads

Arugula, Radicchio, Pecorino, Pistachios, Fennel, Blood Orange Dijon Vinaigrette

Heirlooms, Rainbow Cherry Tomatoes, Burrata, Basil Balsamic

Entree

Seared Rare Filet Mignon with Rosemary Brown Butter

Broiled Lemon Halibut with Pistachio Pesto

Macaroni & Cheese Mountains

Glazed Hericots Verts

Dessert

Tropical Fruit Board

Peach Cobbler a La Mode

Brown Butter Chocolate Chip Cookies

Chocolate Fudge Brownies

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While home in New Jersey on Sunday filming a special recipe video for a brand, I wanted to come up with an appetizer that looked elevated, but was easily executed. Let’s be honest, after cheffing for 7 consecutive days, including the most complex event of my career thus far, I wanted everyday elegance that was made in a minute.

Over the weekend I was flown down to Naples, Florida by my clients to chef for their wedding. It was an absolutely epic experience and the hardest I have worked for such a complex event in all of my cheffing adventures to date. With so many moving parts, I am beyond proud to report that the wedding was a smashing success.

Still beaming from that performance, I flew home to New Jersey bright and early Sunday morning prepared to chef dinner for my parents, siblings, aunt, and cousin. This dinner had to be perfect as I was filming the recipe for a super renowned pasta brand. With it being Masters Sunday, and a gorgeous afternoon with the family sitting outside, I made the most delicious appetizer that I realized will now be on my consistent happy appy rotation going forward, and I hope yours as well!

The key to this is the presentation, you want all of your toppings to be finely chopped, your ricotta to be whipped to soft peaks, and absolutely sure to season heavily with salt, pepper, and good olive oil so the flavors can reach their peak. Presenting this dish on a cake plate was a happy accident (I could not find the specific platter I wanted) but became seriously obsessed with the elevated height my dip was then showcased on. Important to always put our cheese on a pedestal ladies and gents, it deserve it.

You can add whatever toppings you like, I would just recommend variety, something salty, something sweet, something spicy, and something crunchy! With some fabulous fresh bread you have found yourself a crowd pleaser that will be wiped clean before you can say dinner’s ready.

Cake Plate Ricotta Recipe

Ingredients

• 1 cup whole milk ricotta

• 1/3 cup heavy cream

• 1/2 tsp kosher salt

Toppings:

• 1/4 cup pistachios, finely chopped

• 1/3 cup rainbow banana peppers, finely chopped

• 1/4 cup olive tapenade, lightly pureed

• Zest of 1 lemon

• 2–3 tbsp hot honey

• Flaky salt

• Fresh cracked black pepper

• Red pepper flakes

• High-quality extra virgin olive oil

Instructions

1. Whip the ricotta
   In a mixing bowl, combine ricotta, heavy cream, and kosher salt. Using a hand mixer or whisk, whip until light, airy, and smooth. You want soft peaks to form and the texture is spreadable, fluffy, and shiny.

2. Build the base
   Spoon the whipped ricotta onto a wide, raised cake plate or shallow serving dish (cake plate is more fun!). Using the back of a spoon, spread it out into an even layer, then create grooves, swoops, and “rivers” throughout the surface to hold the toppings and seasoning.

3. Layer the toppings

   • Spoon the pureed olive tapenade into the grooves

   • Scatter chopped pistachios and banana peppers evenly across the surface

   • Finish with lemon zest for brightness

4. Finish & season
   Drizzle generously with hot honey and extra virgin olive oil.
   Sprinkle with flaky salt, cracked black pepper, and red pepper flakes.

5. Serve
   Serve immediately with warm crispy bread, grilled sourdough, or seeded crackers. Enjoy besties!

I can’t wait to see you all recreate this. As always sending smiles! -KDM

I was absolutely elated when my clients asked me to create a French Dip appetizer for their special Friday night Chef’s Table experience. I was up to the challenge of replicating the most exceptional au jus and tender beef sandwich.

Another shoutout must go to Salt Hank’s impeccable creation that also provided lots of inspiration for my own spin on things. Both of these French Dips are also incredibly hard to get your hands on, due to the well deserved popularity for these West Village hotspots. Fear not! You can recreate my version at home with this process and recipe:

The KDM Kitchen French Dip

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This delectable spring pasta salad recipe will certainly brighten up whatever group you share it with. Whether making a delicious batch to use for meal prep all week (it only gets more delicious as it sits in the fridge) or served up as the perfect side at your first get together of the season, The Kitchen Counter has got you covered. The additions of vegetable and cheeses are versatile and can be adjusted with your flavor preferences. This is my version of the recipe that I hope you all enjoy as much as I do! Sending Smiles! -KDM

Asparagus Spring Orzo Pasta Recipe

Ingredients

• 1 lb orzo

• 1 bunch asparagus, cut into fourths and bottoms trimmed

• 1 cup roasted red peppers, sliced

• ⅓ cup pine nuts, toasted

• ⅓ cup pumpkin seeds (pepitas), toasted

• 1 cup crumbled feta

• ⅓ cup dried cranberries

• ¼ cup fresh basil, torn or chopped

• ¼ cup fresh parsley, finely chopped

• Zest of 1 lemon

• Juice of 1 lemon

• 2 tbsp red wine vinegar

• ⅓ cup extra virgin olive oil

• ½–1 tsp red pepper flakes

• Kosher salt & freshly cracked black pepper to taste

Instructions

1. Roast the Asparagus

1. Preheat oven to 425°F.

2. Toss trimmed and chopped asparagus with olive oil, salt, and pepper.

3. Roast for 10–12 minutes until tender with slight char.

4. Let cool and set aside.

2. Cook the Orzo

1. Bring a large pot of heavily salted water to a boil.

2. Cook orzo until al dente according to package instructions.

3. Drain and spread on a sheet tray or toss lightly with olive oil to prevent sticking.

3. Toast the Nuts & Seeds

1. In a dry pan over medium heat, toast pine nuts until golden.

2. Add pumpkin seeds and toast briefly until fragrant.

3. Remove and allow to cool.

4. Make the Dressing

1. In a large bowl, whisk together lemon zest, lemon juice, red wine vinegar, olive oil, red pepper flakes, salt, and pepper.

2. Taste and adjust seasoning, the dressing should be bright and slightly punchy.

5. Build the Salad

1. Add cooked orzo to the dressing while slightly warm. This helps it absorb the flavors.

2. Fold in roasted asparagus, roasted red peppers, toasted pine nuts, pumpkin seeds, dried cranberries, crumbled feta, basil, and parsley.

3. Toss gently until everything is well coated.

6. Finish & Serve

• Taste and adjust salt, pepper, and acidity or olive oil if needed

• Serve slightly warm or chilled. Enjoy!

Although a pink seersucker moment used to feel like the most important part of my Easter holiday in middle school, now it is no doubt the recipes I will be using to create a memorable meal with my family.

These are all eggcellent ways to elevate your Easter table while still finding the cooking approachable and seamless, so that you have time to do what really matters, enjoying the company of the ones you love. Let me know about any of your Easter traditions or favorite memories and I would love to incorporate into my own festivities this year! All of these recipes can be adjusted to fit the group size that you are hosting. Enjoy!

Order of operations and how I format this amount of cooking with a private cheffing service mindset can be found at the bottom. Thank you!

The Menu:

• Nana’s Spiral Glazed Ham with Pineapple

• Roasted Asparagus with Fresh Zesty Hollandaise

• Basil Sausage Cheddar Brunch Casserole (can be prepped ahead)

• Dijon Deviled Eggs

• Mini Bagel Board with Lox & Whipped Cream Cheese

Spiral Glazed Ham with Pineapple (Serves 12-16)

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Summer Pasta Salad is something I make whenever I am reuniting with my best friends, cooking for someone for the first time, or simply craving something simple yet delicious. It comes out perfectly every single time and will be the fan favorite of any dinner party or special occasion you make it for. Keeps so well in the fridge and is extremely easy to create.

The best part about this recipe is you can also make it your own, I have made so many varieties: pesto SPS, sun dried tomato SPS, toasted pine nut SPS, or just enjoying SPS in the dead of winter. You do you, and let me know if you come up with any other ways of elevating SPS. Here’s the recipe. Sending smiles! -KDM

KDM’s Summer Pasta Salad Recipe

Ingredients

• 1 lb bowtie (farfalle) preppy pasta

• 1/2 cup Graza extra virgin olive oil

• 1 pint rainbow cherry tomatoes, halved

• 8 oz fresh mozzarella, chopped into bite-sized pieces

• 1 large bunch basil, chiffonade

• 1/2 cup cherry tomatoes (on the vine), for garnish

• Diamond Kosher salt

• Freshly cracked black pepper

• Red Pepper Flakes (optional)

Instructions

1. Cook the pasta
   Bring a large pot of water to a boil and heavily salt it (should taste like the sea).
   Cook bowties until just al dente. Drain and set aside.

2. Make basil-infused oil (same pot)
   Return the empty pot to low heat. Add olive oil and basil stems, letting them gently infuse for 3–4 minutes (no browning, just warming). Remove stems.

3. Bloom seasoning
   Add a big pinch of kosher salt and plenty of black pepper to the warm oil. Let it bloom for 30–60 seconds.

4. Coat the pasta
   Add the drained pasta back into the pot and toss to fully coat in the basil oil.

5. Build the salad
   Transfer pasta to a large mixing bowl. Add cherry tomatoes, torn mozzarella, and 3/4 of the chiffonaded basil. Mix well until glossy and evenly combined.

6. Finish & garnish
   Taste and adjust seasoning. Garnish with baby tomatoes on the vine and more fresh basil

Notes from KDM

• Warm pasta allows for better absorption of the basil oil.

• Let it sit 10–15 minutes before serving for peak flavor infusion.

• Optional: a splash of red wine vinegar, lemon juice, and red pepper flakes if you want a little brightness and heat!