Ingredients:

-3-4 beef steak tomatoes and 3-4 grape vine tomatoes, roughly chopped
-1 white onion
-3 whole heads of garlic
-4-5 shallots
-1 red bell pepper
-Fresh rosemary
-Fresh basil
-Tomato paste
-2 cups chicken broth
-1.5 cups heavy cream
-Parmesan cheese

Season to taste with your favorite seasonings. I used:
-oregano
-brown sugar
-salt and pepper
-garlic powder
-onion powder
-smoked paprika
-white pepper
-cayenne pepper
-and a dash of habenero hot sauce for extra spice!

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Directions

1. Prep & season. Roughly chop the tomatoes, onion, shallots, and red bell pepper and add everything to a large baking dish or sheet pan along with the whole heads of garlic. Drizzle generously with olive oil, add fresh rosemary, and season to taste with oregano, salt, and pepper.

2. Roast the veggies. Roast at 400°F for 40–45 minutes, or until the tomatoes are soft and jammy and the onions and peppers are nicely roasted. Remove the garlic from its skin once cool enough to handle.

3. Create the base. Add oil/butter to a large dutch oven and sautee 2 diced shallots and mince 1 whole head of garlic. Add in 2 tablespoons of tomato paste and fresh basil. Let simmer for 2-3 minutes on medium heat.

4. Blend until smooth. Transfer the roasted vegetables and all those flavorful juices to a blender. Add the chicken broth, then blend until completely smooth.

5. Simmer the soup. Let everything simmer together for about 10 minutes. Add in all your seasonings. Taste and adjust as needed.

6. Make it creamy. Lower the heat and finish with 1/2 cup Parmesan cheese. Serve hot with a basil leaf garnish and dash of heavy cream — preferably with a buttery grilled cheese for dipping. 🍅✨

Ingredients:
(makes 4 toasts, serves 4)

- 1lb peeled, deveined shrimp
- 8 slices of white bread
- 1/2 cup green onions, thinly sliced
- 2 tbsp cornstarch
- 1 egg white
- ½ tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp baking soda
- 1/4 tsp ginger paste (or powder)
- 1/2 tsp white pepper
- 1/2 tsp salt
- neutral oil for frying or air frying

spicy sriracha mayo sauce:
- 1/2 cup Kewpie mayo
- 1/2 tsp sesame oil
- 2 tbsp sriracha

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Directions

1. Make the shrimp mixture. Finely chop the shrimp until it forms a coarse, paste-like consistency. Add to a bowl with the green onions, cornstarch, egg white, soy sauce, sesame oil, baking soda, ginger, white pepper and salt. Mix until everything is well combined and slightly sticky.

2. Assemble the toasts. Trim the crusts from the bread. Spread the shrimp mixture evenly and generously over 4 slices, making sure to take it all the way to the edges. Top each with another slice of bread and gently press together.

3. Cook until golden. For frying, heat a pot of neutral oil over medium-high heat and fry the shrimp toasts for about 2 minutes on each side until deeply golden and crispy, flipping as needed. Alternatively, lightly brush or spray with oil and air fry until golden and crisp.

4. Make the spicy mayo. Stir together the Kewpie mayo, sriracha and sesame oil until smooth. Adjust the sriracha to taste if you want a little more heat.

5. Slice & serve. Let the shrimp toasts cool for a minute or two, then slice each diagonally into triangles. Serve immediately with the spicy sriracha mayo for dipping. Crispy outside, juicy shrimp inside. 🤌🏾

Both of those recipes became instant favorites around here, so naturally I started wondering what would happen if I combined them. The answer: French Dip Strudels — buttery, flaky puff pastry stuffed with tender shredded beef, caramelized onions, and melty provolone, served with a rich homemade au jus for dipping.

They’re a little fancy, a little indulgent, and exactly the kind of appetizer that will have everyone hovering around the kitchen waiting for the next batch. And despite how impressive they look, the puff pastry does most of the heavy lifting.

Ingredients:
(makes 6 pastries)
- 1lb chuck roast
- 1 puff pastry sheet
- sliced Provolone cheese
- 4 smedium onions
- 1 shallot
- 1 garlic clove
- fresh rosemary
- fresh thyme
- bay leaves
- beef bouillon powder
- 1 box beef broth
- 1 cup red wine
- 2 tbsp Worstechire sauce
- 1 tbsp soy sauce
for the egg wash
- 1 egg
- garlic powder
- splash of water
for garnish
- melted butter
- chopped parsley 🌿

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Directions:

1. Braise the beef.

Season the chuck roast generously with salt and black pepper. Sear it in a hot Dutch oven or heavy-bottomed pot on medium heat until deeply browned on all sides, then remove and set aside.

Add the sliced onions and shallot to the same pot and cook until softened and beginning to caramelize. Add the garlic, rosemary, thyme, and bay leaves and cook until fragrant.

Pour in the red wine to deglaze the pot, scraping up all of those browned bits from the bottom. Add the beef broth, Worcestershire sauce, and soy sauce. Return the chuck roast to the pot, then add salt and pepper to taste, beef boullion powder, and 2-3 bay leaves.

Cover and cook in the oven on 375°F for 3 hours or until the beef is fall-apart tender and easily shreds with a fork.

2. Make the filling.

Remove the beef from the braising liquid and shred it, discarding any excess fat.

Strain or reserve the cooking liquid — do not throw this away! This is your au jus for dipping.

Add the shredded beef to the pan of carmelized onions. You want the filling juicy and flavorful, but not overly wet so the puff pastry stays crisp.

3. Assemble the strudels.

Unfold the thawed puff pastry onto a baking sheet and cut it into 6 equal portions. Then LIGHTLY cut a mini square inside each of the big squares. Do not cut all the way through, to prevent the bottom from falling out.

Add a layer of the shredded beef and caramelized onion mixture, then layer provolone to each piece, followed by a top layer of the beef and onion mixture.

4. Brush + bake.

Whisk together the egg, a splash of water, and a little garlic powder.

Brush the tops generously with the egg wash.

Bake on 375°F for 15-20 minutes, until the puff pastry is beautifully puffed, crisp, and golden brown and the cheese inside is melted. Keep a close eye on these as they cook.

5. Finish + DIP.

As soon as they come out of the oven, brush the tops with a little melted butter and sprinkle with freshly chopped parsley.

Warm the reserved au jus and pour it into individual bowls for dipping!

Ingredients (for 2):

-sourdough bread

-bacon

-2-3 lobster tails

-romaine lettuce

-heirloom tomato

-avocado

-red onion

-Graza garlic aoli

-brown sugar

-oil or softened butter for frying

-garlic powder, onion powder, old bay seasoning

for the tomato & onion marinade:

-olive oil

-balsamic vinegar

-salt & pepper to taste

Directions

1. Prepare the toppings. Toss sliced heirloom tomatoes and red onion with olive oil, balsamic vinegar, salt, and pepper. Let marinate while you prepare the remaining ingredients.

2. Cook the lobster & bacon. Bake the lobster tails for about 10-12 minutes on 400 degrees until just cooked through. Brush with melted old bay butter, then cut into half pieces. For the bacon, sprinkle and then pat down brown sugar onto the strips and cook in the oven until crisp.

3. Toast the bread. Toast slices of sourdough with oil and/or butter in a skillet until golden and crisp. Spread both slices generously with Graza Garlic Aioli.

4. Build the sandwich. Layer avocado, crisp lettuce, the marinated tomatoes and onion, candied bacon, and lobster onto the toasted sourdough.

5. Finish & serve. Top with the second slice of bread, slice in half, and enjoy immediately while the bacon is crispy and the lobster is still warm. Serve with chips of course!

This recipe is my little way of bringing a Paris café into my own kitchen—and until my next trip, it’ll definitely do.

Ingredients (for 2):

For the Mornay sauce:
-2 tbsp unsalted butter
-2 tbsp all-purpose flour
-1 cup warm heavy cream
-1/2 cup Gruyère cheese
-dash of nutmeg
-salt & pepper to taste

For the sandwiches:
-sourdough bread
-cooked ham
-2 cups Gruyère cheese
-1/2 cup Parmesan cheese
-2 tbsp Dijon mustard
-oil or softened butter for frying

For the topping:
-2 eggs
-chopped fresh chives

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Directions

1. Make the Mornay sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the warm milk until smooth. Stir in the nutmeg, salt, and pepper. Simmer for 3–5 minutes until thick enough to coat the back of a spoon.

2. Toast the bread. Heat a skillet over medium heat with butter or oil and toast each slice until golden on one side, about 2–3 minutes per side.

3. Assemble the sandwiches. Spread a generous amount of the mornay sauce on two slices of bread. Layer with ham and about ½ cup of Gruyère. Spread Dijon mustard on the two remaining slices of bread and then top the sandwiches with them.

4. Toast and bake. Transfer to a baking sheet. Spoon mornay sauce over the tops, sprinkle with the remaining Gruyère and the Parmesan cheese, and broil for 2–4 minutes, until bubbling and lightly browned.

5. Fry the eggs. Cook the eggs sunny-side up in a lightly buttered skillet until the whites are set but the yolks remain runny.

6. Finish and serve. Top each sandwich with a fried egg, garnish with chopped chives, and serve immediately while the cheese is still melty.

Notes

• Use Gruyère if you can—it gives the sandwich its signature nutty, savory flavor.

• Warm the cream a little before making the mornay sauce to keep it silky smooth.

• The runny yolk is the best part. Once you cut into it, it mixes with the mornay to create the ultimate sauce.

• Pair it with a simple green salad, fresh fruit, or crispy fries to feel like you’re feeling like you’re sitting at a Parisian café ;)

Ingredients (makes ~16 nachos):

- Pack of wonton wrappers
- Cooking oil for frying

Crab rangoon filling:
- 8 oz cream cheese, softened
- 8 oz crab meat
- 2-3 green onions, thinly sliced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp sugar
- 1/2 tsp white pepper

For the sauce:
- Sweet chili sauce
- Spicy mayo (Kewpie mayo + sriracha)
- Sesame seeds & green onion for topping

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Directions:

1. Prepare the filling. In a bowl, combine the softened cream cheese, crab meat, scallions, soy sauce, Worcestershire sauce, sesame oil, garlic, ginger, sugar, and white pepper until well mixed.

2. Assemble the stuffed nachos. Lay 8 wonton wrappers on a parchment-lined baking sheet. Spoon about 1 tablespoon of filling into the center of each wrapper, leaving a border around the edges. Lightly brush the edges with water, then top with a second wonton wrapper and press firmly around the filling to seal.

3. Fry until crispy. Heat about 1–2 inches of neutral oil to 350°F. Fry the stuffed wontons in batches for 2–3 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate and lightly season with salt while still hot.

4. Add the finishing touches. Arrange on a serving platter and drizzle generously with sweet chili sauce and spicy mayo.

5. Garnish and serve. Finish with sliced scallions, toasted sesame seeds. I didn’t have any but you can also add crispy garlic and chili crisp. Serve immediately while they’re hot and crispy with extra sweet chili sauce for dipping.

Ingredients

For the brownies:

• 1⅓ granulated sugar

• 1 cup freeze-dried strawberries

• ¾ cup unsalted butter, softened

• 1 tsp pure vanilla extract

• 1 tbsp fresh lemon juice

• 2 large eggs

• 1 drop red food coloring (optional)

• 1¼ cups all-purpose flour

• ¾ tsp baking powder

• ½ tsp salt

• ¾ cup fresh strawberries, medium diced

For the glaze:

• 1 cup (113g) white chocolate chips

• 2 tbsp fresh lemon juice

• 2 tsp freeze-dried strawberry powder (reserved from above)

• Pinch of salt

Directions

Step 1: Make the strawberry sugar. Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper. Pulse the freeze-dried strawberries in a blender or food processor until you have a fine powder. Set aside 2 teaspoons in an airtight container for the glaze. Add the sugar to the remaining powder and pulse briefly until you have a pretty pink sugar.

Step 2: Beat the butter and sugar. Add the strawberry sugar, softened butter, and vanilla extract to a large bowl. Using a hand mixer on medium speed, beat until light and fluffy, about 1 minute. Add the lemon juice and eggs, then beat until smooth and combined. If you want a more vibrant pink color, add one small drop of red food coloring here (I accidentally added a handful of drops so that’s why mine is red!)

Step 3: Add dry ingredients and fold in strawberries. Add the flour, baking powder, and salt to the bowl. Beat on low speed just until combined — don’t overmix. Gently fold in the diced fresh strawberries with a spatula.

Step 4: Bake. Spread the batter evenly into your prepared pan. Bake for 35–37 minutes, until the top is golden and crackly. The center will look puffed and slightly underdone when it comes out — that’s normal. Let it cool in the pan for at least 30 minutes; it will set as it cools.

Step 5: Make the glaze and finish. Add the white chocolate and lemon juice to a bowl and microwave in 20-second intervals, stirring between each, until fully melted and smooth. Sift in the reserved 2 teaspoons of strawberry powder and a pinch of salt, then stir to combine. Pour the glaze over the fully cooled brownies and tilt the pan to coat the surface evenly. Let the glaze set for at least 20 minutes before slicing and serving.

Store in an airtight container at room temperature for up to 3 days.

Like most of my recipes I was randomly craving it and figured it was time to master it at home — and it did not disappoint. Crispy, golden rings with a smoky, seasoned crust paired with a creamy truffle aioli that takes the whole thing over the top. Let’s get into it:

Ingredients:

-1/2-1 Ib of calamari
-1 cup buttermilk
-1/4 cup hot sauce
-1 large egg
-2 tsp garlic powder
-2 tsp onion powder
-2 tsp black pepper
-2 tsp smoked paprika
-1 tsp cumin
-1-2 tsp salt
-1 cup flour
-1 tsp baking powder

For the truffle aioli:
-1/2 cup mayo
-1 tbsp garlic paste
-1 tbsp white truffle oil
-1 tbsp lemon juice
-pinch of salt
-black pepper to taste

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Directions:

1. Marinate the calamari — Combine buttermilk, hot sauce, and egg, and seasonings in a bowl. Add the calamari, toss to coat, and let sit for at least 20–30 minutes.

2. Make the aioli — Whisk together mayo, garlic paste, truffle oil, lemon juice, salt, and black pepper. Refrigerate until ready to serve.

3. Make the dredge — Whisk together flour, baking powder, and all the same seasonings from the marinade in a separate bowl.

4. Heat the oil — Pour about 2–3 inches of cooking oil into a heavy pot and heat to 375°F.

5. Dredge and fry — Working in batches, lift calamari from the marinade, let excess drip off, then toss in the flour mixture until evenly coated. Fry about 60 seconds until golden and crispy. Transfer to a wire rack or paper towel-lined plate.

6. Season and serve — Immediately season the hot calamari with a pinch of salt and a lemon squeeze. Serve alongside the truffle aioli for dipping!

Ingredients for 10 seafood strudels:

- 1 pre-rolled puff pastry

- 20-25 peeled shrimp

- 8 oz lump crab meat

- 1/3 cup mayo

- 3 tbsp Dijon mustard

- 2 tbsp Worcestershire sauce

- dash of hot sauce

- 2 lemons

- 2 eggs

- tsp black pepper

- 1 tsp garlic powder

- 1 tsp onion powder

- 1 tbsp old bay

- chives

- 1 cup mozzarella cheese

- 1/2 cup Parmesan cheese

- 3/4 cup bread crumbs

- parsley

- 1 shallot

- 1 tbsp minced garlic

- garlic paste

- butter

Directions:

1. Finely dice the shrimp. To a medium heat pan, add butter, minced garlic and diced shallot, then the shrimp. Once the shrimp is cooked (3-5 mins) then add the crab meat, fresh parsley, and 1/2 lemon.

2. To a bowl, combine the mayo, Dijon mustard, Worcestershire sauce, 1/2 lemon, 2 tbsp garlic paste, 1 egg, garlic powder, onion powder, Old Bay, hot sauce, black pepper, and chives. Mix.

3. In the same bowl, add in the mozzarella, parmesan, and bread crumbs. Mix.

4. Assembly:

• Unroll 1 sheet of the puff pastry onto a baking pan. Transfer to a separate baking sheet. Carefully cut the pastry sheet into 6 big squares.

• LIGHTLY cut a mini square inside each of the big squares. Do not cut all the way through, to prevent the bottom from falling out.

• Add in spoonfuls of the seafood mix directly into the mini squares. Use a fork to pack it inside the mini squares neatly.

5. In a small bowl, combine 1 egg, 1 splash of water, and 2 tsp of garlic powder. Mix.

6. Brush the egg wash mixture onto the edges of each square, to help the edges get brown and crispy.

7. Bake at 425 degrees for 15-20 minutes. Keep a close eye on these as they cook!

8. Drizzle with garlic butter, chives and 1/2 lemon.

Ingredients:

- 4 boiled eggs

- 4 cans of tuna

- 4 boiled eggs

- 2-3 celery ribs

- 1/2 red onion

- 1 shallot

- fresh dill

- jalapenos

- 1 cup mayo

- 1/2 cup sweet relish

- 1 tbsp Dijon mustard

- 1 garlic clove, minced

- Seasonings to taste (salt, pepper, garlic powder, paprika, old bay)

- sourdough bread

- spicy cheddar cheese

- tomato

- butter

Directions:

Drain and Mix: Drain tuna well and place in a medium bowl. Break it up with a fork.

Combine: Add mayonnaise, mustard, celery, onion, shallot, relish, dill, and eggs. Stir until combined, leaving some texture.

Season: Season with salt, pepper, garlic powder, paprika, and old bay to taste. Seasonings can vary here, do what you like!

Assemble: Butter the outward sides of the bread for the sandwich. Layer the cheese, then tuna, then tomato, then another layer of cheese. Toast on medium heat in a skillet with light oil. Serve with chips.

Ingredients:

- 2 lbs of Branzino (1lb/whole fish per person)
- salt & pepper
- flour
- olive oil
- fresh rosemary
- fresh thyme

For the sautéed veggies:
- 2 shallots
- 6-8 cherry tomatoes
- 1 fennel bulb
- broccolini

For the lemon butter sauce:
- 4 tbsp butter
- 1 garlic clove, minced
- fresh dill
- fresh parsley
- 1/2 cup white wine
- 1/2 lemon

Directions:

1. Prep the fish- make 3-4 diagonal slits across the skin side of the branzino, to prevent the skin from curling and to allow the seasonings to penetrate the fish. Season with salt & pepper. Sprinkle flour on the skin side for crispiness.

2. Heat your pan– heat a nonstick skillet on medium heat with some oil and butter.

3. Pan-sear the fish– after heating your pan, pan-sear the fish fillets for about 3 minutes per side, starting with the skin side down. Add in rosemary and thyme sprigs while cooking.

4. Cook the veggies- In the same pan, sauté your chopped veggies (shallots, fennel, cherry tomatoes). At the same time I seasoned some broccolini with olive oil and salt & pepper and let it cook on 350 degrees for 15-20 minutes. You can also just throw this in the pan though, totally up to you!

5. Garnish with lemon slices and the lemon butter sauce– Once the fish is ready, layer on top of sautéed vegetables, garnish with lemon slices and cover in the lemon butter sauce!

Haitian Mac and Cheese:

Y’all bullied my boyfriend into giving out his Haitian Mac and cheese recipe so here we are 😭. It’s basically a tropical version of classic Mac & cheese. It’s rich, cheesy, perfectly seasoned, and honestly one of those dishes that disappears the second it hits the table.

Ingredients:

- 1 lb rigatoni pasta
- Carnation evaporated milk
- 2 tbsp unsalted butter
- chopped bell peppers
- chopped onions
- chopped ham
- 1/4 cup mayo
- 1 garlic cloves
- salt & pepper
- 6-8 cups shredded cheeses (Gouda, Parmesan, Colby Jack, mild, & sharp)
- 1 Laughing Cow cheese, original

Directions:

• Saute the veggies. Melt the butter in a medium skillet over medium heat. Once butter is sizzling, add the onions to the skillet and saute for 1-2 minutes. Add the peppers and saute for 3-4 minutes or until tender. You can reduce the heat if the onions are cooking too fast. Finally, add the garlic and saute for another 1-2 minutes or until fragrant. Turn off the heat and set aside.

• Preheat the oven to 350 F and grease a baking dish with butter.

• Cook the pasta in salted water according to the package instructions. Cook until soft or al dente depending on your preference. The authentic version of this dish features fully cooked pasta but if you don’t like soft pasta bakes, cook until al dente. Drain, return the pasta to the hot pot, and immediately move onto the next step.

• Assemble the pasta bake. In the same pot, add the prepared veggies, evaporated milk, mayonnaise, and cheeses. Save some for the topping. Season with salt and pepper to taste. Mix until the cheese starts to melt then transfer the pasta to the baking dish. Top with the leftover cheeses.

• Bake for 20-25 minutes or until the cheese has melted and the top is golden. You can also broil the dish for 2-3 minutes for a crispy golden brown top. Remove from the oven and allow to sit for 10 minutes before serving. Enjoy!

Ingredients:
- brioche buns
- 1lb ground beef
- American cheese
- 2 onions
- 3 to 4 Idaho potatoes
- lettuce
- tomato
- salt & pepper
- mustard
- banana peppers (optional)

Sauce:
- mayo
- ketchup
- mustard
- relish
- grilled onions
- Worcestershire sauce

FOR THE BURGER:

1. Secret Sauce: Mix 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp mustard, 1 tbsp sweet pickle relish, 1 tsp Worcestershire sauce, and grilled onions.

2. The Patty: Form into very thin 2-ounce balls and smash into patties roughly 4 inches in diameter to ensure quick cooking.

3. Cooking: Sear on high heat for 2–3 minutes, flip, and immediately add American cheese. For “Mustard Grilled,” spread yellow mustard on the raw side before flipping.

4. Onions: Use diced raw white onions or caramelize them with butter slowly over medium heat for “grilled onions”.

5. Toast Buns: Lightly toast buns on the griddle until golden brown.

6. Assembly Order: Bottom Bun → Sauce → Patty with Cheese → Tomato → Lettuce → Patty with Cheese → Grilled Onions → Sauce → Top Bun.

FOR THE ANIMAL-STYLE FRIES:

1. Prep: Peel, wash, and cut potatoes into roughly 1/4 to 1/2 inch thick batons.

2. Soak: Soak the cut potatoes in cold water for at least 40 minutes to remove excess starch, which is key for crispiness.

3. Dry: Drain and dry the potatoes thoroughly using paper towels. Moisture is the enemy of crispiness.

4. Coat: Lightly coat the fries with corn starch. This well help absorb any remaining moisture and give them that crispiness. If you don’t have corn starch, you can just double fry the fries.

5. Fry: Heat oil to 300°F–320°F (150°C–160°C). Fry in small batches for 6-8 minutes or until golden brown.

6. Cool: Remove and let the fries cool on a wire rack or paper towel-lined plate.

7. Dress: Layer American cheese on top. Melt in oven or microwave. Drizzle with the secret sauce, and grilled onions. Top with banana peppers for a lil dazzle dazzle!

Ingredients:

For the chicken:
- 4 chicken breasts, pounded thin
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 tbsp fresh parsley, chopped fine
- Herbs: salt, pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, parsley for garnish
- a generous amount of cooking oil

For the vodka sauce:
- 2 shallots, diced finely
- 1 garlic clove, minced
- 2 tbsp chopped Calabrian peppers
- 3 tbsp tomato paste
- 2 shots vodka
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated

For the garlic bread:
- 1 Ciabatta or hoagie roll
- 1 garlic clove, roasted
- 4 tbsp butter
- Fresh parsley

For the assembly:
- Mozzarella cheese
- Basil pesto

Directions:

1. Place breadcrumbs, Parmesan, and herbs in a shallow dish and mix well. Set aside. Add eggs to a shallow dish and mix well.

2. Season chicken on both sides with salt & pepper and then place in egg mixture, then into dish with breadcrumbs and coat well. Push the breadcrumbs into the chicken using the base of your hand. Heat a large pan over medium heat and fry the chicken cutlets until golden brown. Sprinkle with sea salt immediately.

3. In a separate pan, sauté the diced shallots in a drizzle of oil over medium heat until soft. Add minced garlic and Calabrian peppers; cook for 30 seconds until fragrant. Stir in tomato paste and let it cook for 1–2 minutes to deepen in color. Add the vodka and let it simmer until reduced by about half. Lower the heat and stir in heavy cream and grated Parmesan. Simmer gently until thick, smooth, and glossy.

4. Mash the roasted garlic into softened butter and mix with chopped parsley. Spread generously onto sliced ciabatta or hoagie rolls and toast in the oven until golden and crisp on the edges.

5. Spread spicy vodka sauce over each fried chicken cutlet. Top with mozzarella and broil for 1–2 minutes, just until melted and bubbly.

6. Spread basil pesto on the toasted bread. Add the cheesy vodka chicken, an extra spoonful of sauce if you’re feeling bold, and finish with fresh parsley (and maybe more Parmesan because why not).

   Serve immediately — ideally with a napkin and absolutely no regrets.

I made this for Valentine’s Day since my boyfriend made dinner for the evening. The funny thing is between the two of us, I’m the only one who actually likes tiramisu. He’s never been a fan of the coffee/chocolate taste. But I just had a feeling that if I gave it a little twist, he would think otherwise.

Not only did he like it, but he continued to eat it straight out of the pan for the next 2 days till it was gone.

Ingredients
For the cream:
* 4 egg yolks
* ½ cup granulated sugar
* ¾ cup heavy cream
* 8oz mascarpone cheese

For the strawberry sauce:
* 3 cups strawberries
* 1 tbsp granulated sugar
* 1 tbsp lemon juice
* ¼ cup water

For the assembly:
* About 24 ladyfingers
* 1 cup chopped strawberries (for layering)
* 5 fresh strawberries, sliced (for topping)
* ½ cup finely ground freeze-dried strawberries (for dusting)

Instructions
1. In a saucepan over medium heat, combine the 3 cups chopped strawberries, sugar, and water. Cook for 10-15 minutes, stirring occasionally, until the strawberries break down and the mixture becomes jammy.
Remove from heat and let cool.

2. In a large bowl, beat the egg yolks and cup of sugar with an electric mixer until the mixture is pale yellow and tripled in volume. It should fall in ribbons when lifted. Set aside.

3. In a separate bowl, whip the heavy cream and remaining ¼ cup sugar until soft peaks form. Add mascarpone and continue whipping until smooth with medium peaks.

4. Gently fold the mascarpone mixture into the whipped egg yolks until fully combined.

5. Working one at a time, dip each ladyfinger into the cooled strawberry sauce and arrange them in a single layer in a baking dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Add the chopped strawberries in an even layer (I forgot this step in the video!)

6. Repeat with the remaining strawberry-dipped ladyfingers and mascarpone mixture.
Cover and refrigerate for at least 4 hours, but ideally overnight.

7. Before serving, dust the top with ground freeze-dried strawberries and garnish with fresh sliced strawberries 🍓

Valentine’s Day is coming up, and whether you’re cooking for a date, a partner, or just yourself (my favorite kind of plans), this creamy steak pasta is the kind of meal that makes staying in feel special. I completely freestyled the sauce for this one — starting with super fine shallots, garlic, and mushrooms, then building a rich sauce with beef broth, heavy cream, parmesan, and lots of chives. Topped it with sliced ribeye and, because we’re being a little extra, a generous scoop of Petrusco caviar (yes, I finally get the hype — and yes, I’m partnering with them 🖤). It’s cozy, indulgent, and surprisingly simple — the kind of dish that feels like a treat without needing a reservation.

Ingredients (for 2):

• 2 ribeye steaks

• 1/2 lb Tagliatelle pasta

• 1 stick unsalted butter

• 1.5 cups grated parmesan cheese

• 15 cloves of garlic

• 2-3 springs of Rosemary

• 2-3 sprigs of Thyme

• 3 shallots

• 1 cup of beef broth

• 1 pint of heavy cream

• fresh chives

• shiitake mushrooms

• salt and pepper (cracked black pepper preferably)

• garlic powder

• onion powder

• paprika

• (optional) Petrusco Beluga caviar - use code MARVINA82018 for 35% off

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Directions:

For the pasta —

Boil your pasta until al dente and be sure to save a few spoonfuls of pasta water (to add to the sauce).

In a separate pan on low medium heat, add oil and 3 tbsp of butter and about 10 finely chopped garlic cloves, 3 chopped shallots, and mushrooms. Sauté until fragrant, then pour in the beef broth and a handful of chives. Let simmer for about 5 minutes before adding in the heavy cream. Season with salt, pepper, garlic powder, onion powder, and paprika. As the sauce thickens, add in your parmesan cheese and a splash of pasta water then let simmer for the sauce to thicken up. You can gradually add more pasta water if it’s getting too thick!

For the steak —

Season with salt and pepper on all sides. Add oil to a medium high heat pan, and sear on both sides until your preferred doneness. I like my steak medium (slightly med rare even) so I cook it for 4 minutes on each side. After both sides of the steak are almost done, add 5 tbsp of butter to the pan, along with the fresh rosemary, thyme, and 3-5 garlic cloves. Tilt the pan to spoon the butter over the meat until done. Remove from the pan and then let rest for 5-10 minutes.

Top the pasta with the sliced steak, more Parmesan & chives, and a scoop of caviar. Enjoy!

This was 1000% the best sandwich I’ve ever made. I would make it weekly if it didn’t take 8+ hours to make — I do plan on serving this the next time I host at my place though.

Directions:

In a slow cooker add:

- 1 medium onion (roughly chopped)
- 10 cloves of garlic
- 4 sprigs of rosemary
- 4 sprigs of thyme
- 1 cup of red wine
- 2 boxes of beef stock
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of soy sauce

Then get a 2 pound Chuck Roast, pat it dry with a paper towel, season it with some salt, and brown it (on all sides) in a pan on medium heat.

Add it into your slow cooker and season generously on both sides with:

- beef bouillon powder
- salt and pepper
- garlic powder

Cook on low for 8 hours (yes, 8.)

While it’s cooking, you’re going to make some caramelized onions by adding 5 tablespoons of butter to a pan on medium-low along with 5 medium onions cut into half moons. Cook them for about 1 hour stirring frequently, and season them with salt and pepper.

Once the beef is done, separate it from the liquid and shred it all up in a bowl. Then stir in the caramelized onions.

Strain all of the juice from your slow cooker and set it aside (this is the Au Jus that you’ll be dipping the sandwich in)

Finally, in a bowl make a quick sauce by mixing:

- 1/2 cup of mayo
- 3 tablespoons of horseradish
- salt, pepper, and garlic powder to taste

Cut a large French Baguette, down the middle (like you would cut a sub sandwich)

Add on the spread, then add the meat, top with Provolone (or Swiss) cheese, then close and cover it tightly with foil.

Bake in the oven at 325 degrees for 10 to 15 minutes or until the cheese melts.

Cut it into small sandwiches and serve them straight out of the oven with the delicious Au Jus on the side 🤤

Chicken cutlets have to be my #1 go-to at this point because they’re so simple to make and you can make so many different meals out of them. The only thing I love more than the crunchy yet juicy taste is the versatility!

This time making them I slightly switched up my recipe, which I think is why these actually ended up being my best batch to date. All I did was eliminate the step where I normally coat the chicken breast with flour. Trust me, you don’t need it plus it’ll save you some time and mess.

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Ingredients

* 2-3 chicken breasts, pounded thin
* 1 cup breadcrumbs
* 1/2 cup grated Parmesan cheese
* 3 tbsp fresh parsley, chopped fine
* Herbs: salt, pepper, onion powder, garlic powder, smoke paprika, oregano, thyme, parsley for garnish

Directions:

1. Place breadcrumbs, Parmesan, and herbs in a shallow dish and mix well. Set aside. Add eggs to a shallow dish and mix well. Set aside.

2. Using a sharp knife, cut the chicken breast in half. Place between two pieces of parchment paper and pound until evenly thin.

3. Season chicken on both sides with salt & pepper and then place in egg mixture, then into dish with breadcrumbs and coat well. Push the breadcrumbs into the chicken using the base of your hand.

4. Heat a large pan over medium heat and fry the chicken cutlets until golden brown. Sprinkle with sea salt immediately.

5. Garnish with fresh parsley and lemon!

I served this with a simple Alfredo pasta along with a Caesar salad - this was my first time making Caesar dressing from scratch and it turned out BOMB so here’s the recipe for the salad:

Ingredients:
* 2-3 anchovies minced
* 1 clove garlic grated or minced
* 1/2 cup grated Parmesan cheese
* 2 tbsp lemon juice
* 1 egg yolk
* 1 tsp Dijon mustard
* 2 tsp Worcestershire sauce
* 1/2 cup of extra virgin olive oil

* chopped kale
* croutons

Directions:

1. Massage chopped kale with some lemon juice and set aside.

2. Add all dressing ingredients in a bowl, except olive oil and Parmesan. Whisk.

3. Slowly drizzle in olive oil while whisking.

4. Add 1/4 cup parmesan. Whisk. Season to taste with salt and pepper.

5. Assemble the salad and garnish with crushed croutons and the rest of the Parmesan cheese.

If you’re here, welcome. I’ve been wanting to start this Substack for a long time, and I’m so excited you’re reading this first post.

Cooking has always been one of my favorite ways to slow down, show love, and create something beautiful from scratch. What I didn’t expect was how sharing that passion online would resonate the way it has. Millions of views, countless DMs of people telling me they tried my recipe, and a reminder that sometimes the things we do most naturally are what connect us most deeply.

This Substack is where I’ll be sharing the recipes you’ve been asking for, along with stories from my kitchen, hosting moments, and the joy (and chaos) of cooking in real life — not just for content. Think of it as an extension of my world, alongside my thoughts on fashion and beauty things, restaurants I’m loving, home details, and the everyday inspiration you’ve been asking me to share more of, all in one place.

My goal for now is to post two new recipes a month, with room to grow, evolve, and explore together.

So let’s start with the one that inspired me to be here.

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Short Rib Lasagna

Ingredients
* Short ribs: 5-6, seasoned and seared
* Vegetables: 3 carrots, 1 onion, 2 celery ribs, 6-10 garlic cloves
* Sauce: 1 cup beef broth, tomato paste, 1 cup red wine, tomato sauce
* Herbs: rosemary, thyme, basil, bay leaves, parsley for garnish
* Bechamel: 6 tbsp butter, 6 tbsp flour, 3 cups milk, nutmeg, salt, pepper
* Cheese: ricotta, mascarpone, mozzarella, grated parmesan
* Pasta: lasagna sheets

Instructions
1. Sear ribs: Brown seasoned short ribs in olive oil; set aside.
2. Sauté veggies: cook carrot, celery, onion/shallots until softened; add garlic, butter and tomato paste.
3. Deglaze: pour red wine, reduce; add tomatoes sauce, beef broth and herbs.
4. Braise: return ribs; simmer covered on medium heat for 3 hours.
5. Make cheese sauce: mix ricotta, mascarpone, Parmesan, and 1 egg into a bowl.
6. Shred meat: remove bones, shred ribs into sauce.
7. Make bechamel: melt butter, whisk in flour; gradually add milk. season.
8. Assemble: Layer ragu, pasta, bechemel, cheeses & chopped basil. repeat 2-3 times (or as many as you like).
9. Bake: Covered at 375°F for 40 minutes; uncover for 15 minutes until golden!

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