If you’re one of the lucky Texans who grew up in a small town with Czech influence, you know what a klobasnek is. And if you don’t, not to worry: it’s just a savory kolache or a pig-in-a-blanket if you ain’t from ‘round these parts.

I LOVE klobasniky and have eaten many over the years, from the incredible options at Batch to the admittedly mid piggies at Shipley’s. For me, a klobasnek is a great snack at any time of the day — I usually don’t crave sweets until late evening, so a klobasnek satiates my hankering for something salty and savory (but also full of carbs).

About a year ago, I took a class in culinary school that instilled confidence in me when it comes to making dough. The dough featured in the recipe is from that class, and I believe that even novice bakers can pull it off. You do need patience for this recipe (because the dough has to proof), but otherwise, it’s relatively easy to execute.

Recipe info

Total time: ~ 3.5 hours

Yield: 16 klobasnek

Equipment required: Stand mixer, food scale

Ingredients

For the dough:

• 3/4 cup milk (200g)

• 4 cups + 3 Tbsp bread flour (500g)

• ¾ cup butter (200g), softened

• ½ cup sugar (100g)

• Salt (10g)

• Eggs (125g)

  • Save any leftovers after measuring for the egg wash

• Instant yeast (10g)

• Non-stick spray

For the filling:

• Kielbasa (9 oz)

• Cheese (8 oz)

  • I typically use half sharp cheddar, half white cheddar

• 1/4 cup pickled jalapeño, plus more to top each klobasnek

Preparation

Prepare the dough

1. Measure out the bread flour, sugar, salt, and instant yeast. Add them to the bowl of a stand mixer fitted with the dough hook.

2. Cut the butter into cubes and set it aside. Measure out the eggs and set them aside too (remember to save the leftover egg separately so you can use it for the egg wash later).

3. Scald the milk in a saucepan by gently bringing it up to about 180°F. Once it’s bubbling around the edges — but not boiling; we don’t want a full boil — remove the milk from the heat and let it sit for about 1 minute.

4. Turn the stand mixer on low and make sure the dry ingredients are thoroughly combined. Then slowly stream in the hot milk with the mixer turned up to medium-low speed.

5. Once all of the milk is combined with the dry ingredients, add the eggs. Turn the mixer up to medium-high and continue to mix for five minutes.

6. While the mixer continues to run, add the softened butter a tablespoon or two at a time, waiting until each addition is absorbed before adding more. This should take between 5 and 10 minutes.

7. After all butter is incorporated, keep mixing another 5 to 10 minutes until the dough becomes smooth, stretchy, and pulls away from the bowl somewhat.

8. Spray a clean bowl with non-stick spray, then turn out the dough into the bowl. Put the dough in a warm (but not hot) area, cover the top with plastic wrap or a light towel, and let it ferment for 1.5 hours.

Note: I like to let my dough ferment on top of my oven after I’ve turned it off. Dough ferments best when it’s in an environment between 80° and 82°F, so when you set out to make the dough, preheat your oven to 200°F, then turn it off as soon as it hits that temp.

Prepare the filling

1. Dice the kielbasa and add it to a cold pan. Turn the heat to medium-high, and stir occasionally until your sausage is nicely crisped all over. Then, transfer the sausage to a plate to cool.

2. Shred the cheese. Set a small amount aside for sprinkling on top of the klobasniky.

3. Chop the jalapeños. Put some extra whole jalapeños on a plate for later if you want to decorate the tops of your klobasniky.

4. Mix the sausage, cheese, and jalapeños together in a bowl. Add some cracked black pepper and a small pinch of salt (kielbasa is pretty salty already).

Prepare the klobasniky

1. After the dough has nearly doubled in size, it’s time to shape the klobasniky. I like to use a food scale and bench scraper for this, but basically, you need to divide the dough into however many klobasnek you want to make. For us, portions between 70 and 75 grams of dough yielded 16 klobasniky.

2. Roll each portion of dough into a rounded log shape and set it on a piece of parchment paper on a sheet tray. Cover the portions of dough with a towel and put the tray back in your proofing spot. Let them proof for 20 minutes.

3. After 20 minutes, grab another sheet tray and preheat your oven to 375°F. Line your second sheet tray with parchment paper.

4. Start filling your klobasniky: Stretch each portion of dough out into a rectangle shape. Add 25 grams (~ 1 Tbsp) of kielbasa filling to the center of the dough. Pull the edges of the dough to the center and pinch them together, then use your palms to round out and soften the shape of the klobasnek.

5. Divide your filled klobasniky amongst each sheet tray. Make sure there is about 2” between each klobasnek to account for spreading. Let your klobasnek proof for a final 15 minutes (away from the stove, because it’s probably too hot now!).

6. Prepare an egg wash: Scramble an egg with a fork or whisk and add a small splash of water. Then, use a pastry brush to cover each klobasnek with egg wash. Sprinkle black pepper and the reserved shredded cheese on top. Press a whole slice of pickled jalapeño onto the top of each klobasnek if you want to.

7. Bake the klobasniky in the oven for 12 to 15 minutes, until they are golden brown and the cheese on top has turned crispy. Rotate the trays halfway through for an even bake.

8. Remove the klobasniky from the oven and let them cool for 15 minutes before enjoying.

Store your leftovers in an airtight container in the fridge, then microwave them for 15 seconds when you’re ready for more.

What do you guys want us to make next? Drop a comment and let us know.

Sending spice and salt your way,

— Si

We love a good steak in this house, more specifically juicy, well-marbled ribeye. There are lots of ways to a cook a steak, but I wanted to share how I like to make one after learning a thing or two from trial and error, a bit of culinary school, and a whole lot of Top Chef and YouTube (lookin’ at you Daniel Boulud).

A steak dinner is a luxury, even at home. It’s not gonna be cheap, but compared to ordering one at a restaurant it certainly feels that way. It’s part of why I love making them myself — and also why I won’t ever order one at a restaurant again (if I can help it).

Let’s get into the steps. 👇

1. salt steak well ahead of time

Season the steak all over with a generous amount of kosher salt, more than you think. Let the steak rest in the fridge for at least one hour and up to 24, the longer the better. Dry brining it like this really gets the salt into the meat, seasoning it all the way through and giving it a nicer crust when cooked.

2. temper steak and preheat oven

When it’s time to cook, remove the steak from the fridge about an hour beforehand. Letting it come closer to room temp before cooking helps it brown more evenly. It’s debatable whether this actually helps in a truly noticeable way, but I do like to do it. 🤷

After searing the ribeye you’re gonna finish it in the oven, so now’s a good time to preheat to 400 as well.

3. pat steak dry and season once more

Pat the steak dry with a paper towel then season it with a bit more salt and fresh-cracked black pepper (pepper is optional). Lightly coat the steak with vegetable oil (or another neutral oil with a high smoke point).

4. ready your pan and get cookin’

Heat juuust enough vegetable oil to coat the bottom of a cast iron skillet over med-high heat till it’s shimmering, maybe even about to show a wisp of smoke. Add the steak to the pan and press down all over it with tongs or a spatula, ensuring good contact with the cast iron.

You can also use another pan or something like a burger press to really get in there. The oil in the pan, the oil coating the steak, and pressing down like this are some of the keys to getting a great crust.

For starters, the oil acts as a medium between the steak and the pan, which gives it a much more even crust than if the pan were dry. In that case, the crust would be all patchy because the steak wasn’t consistently contacting the pan across the entire surface. Oil and pressing the steak down solve this.

5. leave it the heck alone

I mean it! It’s tempting to fiddle with the steak, but after you get it in the pan and press down, let it do its for a good 4-5 minutes (for a thick ribeye). Use tongs to check the underside of the steak, and if there are any bald spots on the sear, lay it back down and press on that spot for a more few seconds.

6. flip, baste, and finish in the oven

Once that lovely, dark brown crust forms, flip the steak and marvel at your well-earned sear. Turn the temperature down to medium as well.

Now, position the steak on the side of the pan opposite the handle. Then put 2-3 Tbsp of butter in the pan on the side nearest the handle. This is also when you’d toss in garlic cloves and/or any herbs like rosemary or thyme to impart even more flavor as you baste then finish in the oven.

As the butter melts, tilt the pan toward you by pressing down on the handle (it should be perpendicular to the front of the stove, handle pointing at your belly) to easily spoon the butter over the steak.

The butter is hot as sh*t, so use that to your advantage to address any weak points in the sear with some extra heat. After you’re satisfied, pop it in the oven and get your thermometer ready.

7. rest, slice, and serve

Depending on the thickness of the steak, this part can go pretty fast. I like to check after two minutes to make sure it’s not overcooking, but it generally takes 3-4 total. We like medium-rare in this house, so my goal is to pull the steak at 130 knowing it will continue cooking (carrying over) to right around 135.

Now, here is one of the true beauties of a ribeye:

If you go over a little bit, it’s still gonna be delicious. The additional marbling and the general thickness of a ribeye make it harder to overcook to a disastrous degree.

Sometimes I end up with medium, and guess what? I’m not in a cooking competition, and I’m not getting judged (other than by Si, of course). 😌

That was a lot of parentheses, but we’re almost there.

Remove the steak when it’s at the proper temp then let it rest on a wire rack for 5-7 minutes. Lightly tent some foil over it to keep it warm. Notice I didn’t say cover in foil. You don’t want to the steak to steam itself and continue cooking too much, which is also why a wire rack is preferable.

Now, it’s time to slice. Of course, some steak preparations don’t call for this, but more often than not we opt to slice the steak. Partly because there’s two of us, and we’d usually rather have a huge steak sliced up then two smaller steaks to ourselves.

now it’s time to steak your claim

Ok, I apologize for the pun, but I hope this inspires you to go cook up a steak of your own. There are so many routes to take — meat and two veg, au poivre, chimichurri, steak and wedge, etc. — and it’s an impressive thing to bust out for company.

Of course, I didn’t cover every single technique here, like trussing particularly large steaks (hello again, Monsieur Bouloud) or how to account for a bone-in cut, but that’s part of the fun. There’s a lot to discover on your own.

This is just how I do it after my own trial and error, and I have plenty more to learn. In fact, I’m taking Meat Prep this fall, so I’ll report back.

Till then, peace and steak. ✌️

— Gary Fron-chef-ski1

I’m not being a hater; I truly love the classic version of shepherd’s pie and grew up with the beef version of it, cottage pie. We just had a vision with this curry shepherd’s pie (pie), much like the evil genius who invented BBQ chicken pizza.2

Anywho, on to the recipe. This isn’t all that different from the techniques you’d use for a classic shepherd’s pie: make mashed potatoes and delicious meat slop, then put them together. The main differences are the spices and the pie crust, the latter of which does add some additional time to the cook because you have to parbake it.

Recipe info

Total time: ~ 2.5 hours

Yield: 8 servings

Equipment required: 13-inch cast iron (or similar size)

Ingredients

• 1 frozen pie crust (or homemade if you’re extra ambitious)

• 1 egg, for the egg wash

For the filling:

• 1 lb ground lamb

• 2 Tbsp butter, separated

• 1 onion, diced

• 1 carrot, diced

• 6 garlic cloves, minced

• 2 Tbsp tomato paste

• 2 Tbsp curry powder

• 1 Tbsp cumin

• 1 tsp garlic powder

• 1/4 tsp cayenne (1/2 tsp if you’re brave)

• 1 cup frozen peas

• 1 cup broth

For the potato top:

• 1.5 lb baby Yukon Gold potatoes, peeled

• 3/4 cup whole milk

• 1/4 cup heavy cream

• 4 Tbsp butter, cut into cubes

• 1 head of garlic, halved crosswise

• 1 tsp turmeric

Preparation

Prepare the crust

1. Parbake the pie crust. Preheat your oven to 350°. Use a fork to dock the crust all over. Put a piece of parchment paper on top of the crust, then add your pie weights.

   1. Don’t skip the weights, or your crust will be puffy. You can use rice or beans if you don’t have pie weights. Don’t eat the rice afterward. Cool it and save it to reuse as a pie weight in the future.

2. Bake the crust for 30 minutes, then remove it from the oven and let it cool briefly while you whisk an egg with a tiny splash of water. (Save your egg wash in the fridge after this step because you’ll need it later.) Brush the crust lightly with the egg wash, then return to the oven and bake for another 5 minutes. Remove and let cool.

Make the potato topping

1. Peel and boil the potatoes. Heavily salt the water as it nears a boil. Once boiling, add the potatoes, reduce the heat, and simmer until potatoes are fork-tender (up to 30 minutes). Drain, briefly rinse with cool water to remove any excess starch, then return potatoes to the pot off heat.

2. Meanwhile, warm the milk and heavy cream with the halved head of garlic in a small saucepan over medium heat until fragrant, about 5 minutes. At the very end, add 1 tsp turmeric and stir until it’s fully mixed into the cream and milk.

3. Mash the potatoes, then add the pieces of butter and a heavy pinch of salt. Strain the warm milk mixture through a fine-mesh sieve into a large measuring glass and pour it into the potatoes slowly, stirring until the liquid is fully incorporated before adding more. Set the mash aside for now

Make the lamb filling

1. Make the filling. Form the lamb into patties while preheating your cast-iron pan over medium-high heat. Add 1 Tbsp butter to the pan, then add the lamb. Let it brown thoroughly before flipping over. Again, let it brown before breaking it up into small pieces with a wooden spoon. Remove the lamb from the pan and set aside.

2. Wipe out the pan, add 1 Tbsp butter and the onions, and cook over medium heat until soft, about 5 minutes. Add the carrot and continue to cook for another 5 to 7 minutes.

3. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and pinçage (which just means keep cooking it until it’s brick red). Add the spices — curry, cumin, garlic, and cayenne. Cook another 30 seconds or so.

4. Add the broth. Deglaze the bottom of the pan with a wooden spoon, then add the lamb back in and mix everything together. Add a heavy pinch of salt and several cranks of black pepper. Taste and continue to season until you want to eat it up before finishing your pie. Then resist, because we’re close.

Assemble and bake

1. Prepare your crust. Preheat your oven to 350. Spread a thin layer of mashed potatoes on the top of the crust — a few spoonfuls should do it. Do this before adding the filling (we’re trying to avoid a soggy bottom here!).

2. Add the filling to the crust and spread it out so it’s evenly distributed. Then, add the mashed potatoes on top. Use a cake spatula or similarly flat utensil to spread the rest of the mashed potatoes all the way across the top. Make sure there’s not a gap between the potatoes and the crust.

3. Drag a fork across the top to achieve that distinctive shepherd’s pie aesthetic. You want the ridges to be deep but not so deep that you’re seeing filling. Bake at 350 for 10 to 15 minutes. until the top has stiffened up significantly.

4. Do the final egg wash: Retrieve your pie from the oven and brush the top with egg wash. Sprinkle with salt and black pepper. Place your pie back in the oven on a low broil until the top is browned. This shouldn’t take more than a few minutes; watch it closely, or it will burn, and you will cry.

5. Remove your pie from the oven and let it cool for 10 to 15 minutes before slicing and serving.

If you read this all the way through, I owe you a slice of pie. Drop a comment and let me know what flavor you want.

H.A.K.A.S! — Si

It’s awesome, but it does mean there’s a little less energy left for read it & eat, especially since we’re also in school. If you’ve been missing us, I highly suggest following our Instagram, since we’re more likely to post over there throughout the week.

Speaking of school, this semester Gary and I are in a nutrition lab together. Going in, I expected the recipes to make me feel sad — like I was missing the punch or satisfaction that my usual unrestrained diet contains.

My expectations, however, were defied; most of the dishes we’ve made haven’t felt lacking in any way (even the gluten-free chicken tenders!).

We’ve been making a lot of them at home, actually, which is why I want to share some with you! Below are three (vegetarian!) recipes from nutrition class that we love.

1. Pita chips

I’ve eaten the H-E-B Sea Salt Pita Chips for years, but let’s be honest, they taste like olive-oil-flavored cardboard. I don’t know why it took me paying culinary school tuition to figure out that you can make your own so easily at home.

Recipe info

Total time: ~30 minutes

Yield: 32 chips

Ingredients

• 4 pitas, cut into 8 triangles

• 2 1/2 Tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1 teaspoon dried basil

• Flaky salt

Note: You can use whatever spice blend you want. We’ve also made these with za’atar and salt, and they taste great.

Preparation

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a small bowl, mix olive oil, garlic powder, black pepper, basil, pepper, and salt.

3. Add pita slices to the bowl and gently toss to coat each pita triangle.

4. Place pitas on prepared baking sheet. Bake for 10 to 12 minutes, until slightly browned. Remove from oven and let cool until ready to eat.

2. Hummus

I hate to say it, but homemade hummus is so worth the effort of cleaning the food processor. The texture is better than store-bought, and the flavor of the chickpeas and tahini is more pronounced.

Also, when you make hummus at home, you can tweak it to your preferences. Gary and I like a very lemon-y, garlicky hummus, so we add lemon zest and extra garlic cloves to ours.

Recipe info

Total time: ~30 minutes

Yield: 2+ cups hummus

Equipment required: Food processor

Ingredients

• 1/3 cup tahini

• 2 Tbsp cold water (ICE COLD!)

• 2 Tbsp olive oil

• 2 Tbsp Greek yogurt

• 1/2 tsp cumin

• 3/4 tsp sea salt

• 2+ cloves garlic, peeled and smashed

• 1 lemon, juiced

  • + zest if you want

• 1 15-ounce can chickpeas, rinsed & drained

• Sumac or za’atar for topping

Preparation

1. Add tahini, cold water, olive oil, yogurt, cumin, salt, garlic, lemon juice, and lemon zest (if you’re using it) to a food processor. Puree until smooth.

2. Add in the chickpeas. Puree for three to four minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth.

3. Taste and season with additional salt, cumin, and/or lemon juice if needed. Garnish with olive oil and sumac or za’atar.

   ---

3. Falafel

I love falafel and never thought I’d be able to make it at home. I tried once a few years ago and ended up with a soggy mess. Back to the Halal Guys we go.

This recipe from school does NOT result in soggy falafel, but that’s because it’s not rushed. You do need to plan ahead if you want to make this falafel, because the dried garbanzo beans (chickpeas) have to soak for 12 to 24 hours.

Recipe info

Total time: 1 hour (plus 24 hours of bean soaking)

Yield: 9-12 falafels

Equipment required: Food processor

Ingredients

• 8 ounces dried chickpeas, soaked all day (preferably overnight)

• ½ onion, coarsely chopped

• 1 jalapeño, coarsely chopped

• 1 garlic clove, crushed

• ¾ cup chopped fresh cilantro

• ½ cup chopped fresh parsley

• 3 Tbsp chickpea flour1

• 2½ tsp kosher salt

• 1 tsp baking powder

• 1 tsp ground cardamom

• ½ tsp ground cumin

Preparation

1. Drain chickpeas after soaking overnight and place on a paper towel-lined sheet pan.

2. When chickpeas are (mostly) dry2, pulse them in a food processor for one minute, scraping down the sides as needed, until they resemble finely chopped nuts. Transfer to a large bowl.

3. Pulse onion, jalapeño, garlic, cilantro, and parsley in the food processor until coarsely chopped, about one minute.

4. Add the herb and veg mixture to the bowl with the chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin.

5. With gloved or clean hands, form mixture into patties then arrange on a baking sheet. If they’re not holding together, you may need to add more chickpea flour into the mixture. When pressing them together, really squeeze to release any extra moisture.

Note: Forming the patties can be a finicky process. Don’t be afraid to really press them together. And be careful placing them on the baking sheet.

6. Pour oil into a large pan or pot and heat over medium-high until a thermometer registers 375°3. Working in batches, cook the falafel, turning halfway through, until deep brown and crisp all over, about five minutes.

7. Transfer cooked falafel to a plate or sheet pan and sprinkle with salt.

I hope you make some all of these recipes! There are more we can share too, like the focaccia at the top or the tzatziki seen in the falafel video.

Drop a comment and let us know what you want, and we’ll be back soon with more recipes — hopefully some of our own. (Curry shepherds pie, anyone?)

Until then, keep eating well. 😊

— Si

Anywho, this post is about the best cornbread ever. A cornbread I’ve been making for years now, based on a recipe from The Food Charlatan, but adapted to be a little less sweet and cake-like. This version is salty-sweet and won’t make you feel like you’ve inhaled sand — promise.

You can make it in a 9-inch cast-iron (my preference) or an 8x8 metal pan. We’ve paired it with chili and soups, but we also make it just to munch on. Last Halloween, we made it for a chili cookoff (S/O Landon and Colleen), and every slice was gone by the end of the night.

Recipe info

Total time: 1 hour or less

Yield: 8 - 16 servings, depending on the slice

Equipment required: 9-inch cast iron or 8x8 metal pan, food scale

Ingredients

• 3/4 cup (90g) AP flour

• 2/3 cup (100g) cornmeal

• 1/4 tsp + 1/8 tsp salt

• 1/4 tsp + 1/8 tsp baking soda

• 1.5 tsp baking powder

  • *Use 3/4 tsp baking powder if you’re baking in a pan, not a cast-iron

• 1/4 cup (85g) honey

• 1/2 cup (100g) sugar

• 6 Tbsp (85g) butter

• 3 Tbsp (41g) vegetable oil

• 1.5 (75g) eggs

• Scant 1 cup (230g) buttermilk

  • Specifically, 1/16 short of a cup

• Maldon salt or equivalent for topping

Preparation

1. Preheat your oven to 375° and position a rack in the center.

2. In a medium mixing bowl, combine flour, cornmeal, salt, baking soda, and baking powder.

3. Melt butter in a bowl in the microwave. (Melt, not soften!)

4. Add the oil, sugar, and honey to the bowl with the melted butter. Whisk until well combined.

5. Add eggs and buttermilk. Whisk again until everything is incorporated.

6. Fold the dry ingredients into the wet ingredients using a rubber spatula. Don’t work too hard here; you don’t want to overmix!

7. If you’re using a cast-iron skillet: Grease the skillet with butter, then pop it in the oven to preheat for three to five minutes.

   1. If you’re using a metal pan, skip the preheating.

8. Pour the batter into your chosen pan. Then put it in the oven and bake for 30 to 35 minutes, rotating the pan at the 20-minute mark to ensure even baking.

9. Remove from the oven to cool. Immediately sprinkle salt flakes on top. If the cornbread wobbles, it’s not done. The top should be significantly browned, and a toothpick or cake tester should come out clean.

10. After letting it cool for 10 to 20 minutes, slice it and serve it up. Add some butter, extra honey, maybe even a little chili crisp?

Carb-e diem. The world is yours. Love you.

— Sierra

Being from Texas, when someone says “chopped beef” they usually mean shredded brisket with jalapeño, pickles, and raw white onion. Elsewhere, however, there’s another sando of the same name, but instead of brisket it’s a glorious mix of ground beef with copious amounts of cheese all loaded up on a hoagie.

This recipe is inspired by the latter, and — while we didn’t go full Texas with the aforementioned BBQ accoutrements (say that 5x fast) — we did add a bit of southwestern flair to the cheesy, northeastern version.

Usually it’s served with lettuce, tomato, and onion (the works). But the possibilities are nearly endless, so have at it. To get you started, here’s our simple version with caramelized onions and sautéed peppers.

Recipe info

Time: 25 min

Yield: 2 sandwiches

Ingredients

• 2 hoagie or sub rolls

• 1 lb ground beef

• 3 to 4 slices of American cheese

• 1 yellow onion, thinly sliced

• 1 jalapeño (or pepper of your choice), diced

• 2 cloves of garlic, minced

• 2 Tbsp mayo (we used Ayoh!, but any will do)

• Kosher salt & pepper

• Olive oil for cookin’

Preparation

1. Do some prep: Thinly slice the onion and finely dice the peppers. Preheat the oven to 300° for toasting hoagies. Slice the hoagies (but not quite all the way through) and pull out some of the bread if they are thick boys.

2. Get the onions going: In a skillet over medium-low heat, add 2 Tbsp olive oil and the sliced onion. Stir to coat then form into a single layer. Once they start to release moisture, season with salt. Cook, stirring occasionally, for ~25 minutes. Add a splash of water to the pan if it gets too dry. Again, we’re not trying to get the onions crispy; we’re aiming for soft, brown, and significantly reduced in size. Feel free to sprinkle in a bit of sugar to help the caramelization process (and for a bit of sweetness), although it’s not necessary. If you do, add more salt for balance. Once done, scoop the onions out and set them aside.

3. Sauté the peppers & garlic: While the onions do their thing, heat 1 Tbsp olive oil over medium in a second skillet and sauté the peppers until they start to soften, 4-5 min. Add the garlic halfway through and stir often to avoid browning. If you have the time, you can always nurse the onions then do this in the same skillet afterwards. Once done, stir the mixture in with the onions.

4. Brown the beef and melt that cheese: Increase heat to medium-high, add enough olive oil to coat the bottom of the pan, and, once shimmering but not yet smoking, add the ground beef. Break it up with a wooden spoon and form into a single layer then cook undisturbed until mostly browned and even a little crispy on the bottom. Stir the beef and separate into two hoagie-shaped piles then top with the cheese to let it melt.

5. Assemble! Spread some mayo on the bottom bun to form a protective layer (not too much), scoop the beef and cheese mixture carefully onto the bun, then top with peppers and caramelized onions. Enjoy. 😊

There you have it. Easy, delicious, and filling! If you like how simple this was to put together, drop a comment below (or email, text, carrier pigeon) and let us know what else you’d like to see written up. We’re always on the lookout for suggestions.

Or, if you’re on a sandwich kick, you can just try this one next:

Recipe info

Total time: 2.5 to 3.5 hours

Yield: 6 (huge) servings

Equipment required: Stand mixer and kitchen scale

Ingredients

For the dough:

• 100g milk

• 5g instant yeast

• 250g bread flour

• 50g sugar

• 100g butter

• 5g salt

• 62.5g eggs

• Heavy cream for drizzling

For the maple filling:

• 60g butter, softened

• 50g maple sugar

• 40g brown sugar

• 1 Tbsp (20 g) maple syrup

• 1.5 tsp cinnamon

• Pinch of salt (1 to 2 g)

• Optional but awesome:

  • ¼ tsp maple extract

  • 20 to 30g chopped toasted pecans

For the maple cream cheese glaze:

• 85g cream cheese, softened

• 2 Tbsp (30g) butter, softened

• 1/2 cup (60g) powdered sugar

• 2 to 3 Tbsp (30 to 45g) maple syrup

• 1/2 tsp vanilla extract

• Pinch of salt

Preparation

Make the dough:

1. Scald the milk in a saucepan. Stir gently to prevent burning and remove from heat when the milk reaches between 95° to 100°F. Meanwhile, whisk the eggs lightly to break them up.

2. In the bowl of a stand mixer, mix the flour, sugar, instant yeast, and salt until evenly combined.

3. Add the warm milk and eggs to the dry ingredients. Mix on low speed until a rough dough forms and no dry flour remains. Increase the speed to medium and mix for another 3 to 4 minutes. The dough will look shaggy and slightly sticky; don’t be alarmed!

4. With the mixer running, add the softened butter a few pieces at a time, allowing each chunk to fully absorb before adding another. Take your time; I got all the butter in there in about 5 minutes.

5. Continue mixing for another 5 to 8 minutes, until the dough is smooth, elastic, and uniform. It should pull away from the sides of the bowl but still feel soft and slightly tacky.

6. Stretch a small piece of dough between your fingers; it should form a thin, translucent window1 without tearing easily.

7. Ferment the dough. Shape the dough into a ball and place it in a greased bowl. Cover with a towel and let ferment in a warm spot until it’s puffy and has nearly doubled in volume. (My dough took about an hour and a half to fully proof, but everyone’s kitchen is different.) Use the poke test to determine if your dough is proofed enough.

   Tip: Turn your oven on and put the bowl on top of your stove. The ideal temperature for fermenting is about 80°.

8. Shape the dough. Using a rolling pin, start rolling out the dough into a rectangle. Aim for a 10” x 14” rectangle (if it’s closer to 8” x 12”, that’s also okay!). The dough should be about 1/4” thick. Don’t be scared to use a pizza cutter to trim it into a more refined shape.

Make the maple filling (ideally, while your dough is fermenting):

1. Soften the butter. Make sure your butter is soft (room temp, not melted).

2. Cream the butter with a fork or whisk in a bowl until it’s smooth and creamy. We want it to be spreadable with no lumps!

3. Add the maple sugar and brown sugar. Mix until fully combined and fluffy looking.

4. Add the cinnamon, salt, and any bonus spices you want, like cardamom or nutmeg. Mix until they’re evenly distributed.

5. Drizzle in the maple syrup and mix just until incorporated. The filling should be thick and spreadable — not runny at all.

Bring it all together:

1. Spread the maple filling on top of your rectangle of dough. Leave ~2” of dough exposed at the top, but make sure the filling reaches all of the other edges.

2. Cut the dough into six even-ish strips using a pizza cutter (Gary recommends using a ruler). Roll each strip into that familiar spiraled shape, working from the bottom, where the filling is spread (closest to you), to the exposed-dough end. When you get to the end, tip the dough onto its flat edge and tuck the tail underneath.

3. Nestle your six rolls into a cake pan, cover with a towel, and let them proof a final time. Wait until they look puffy and double in size. This can take 45 to 75 minutes, depending on the temperature of your kitch.

4. Bake those rolls! Preheat your oven to 400°. Drizzle a bit of heavy cream on top of the rolls, letting it pool in the bottom of the pan (this will turn into a caramel-like consistency later). Pop them in the oven for 5 minutes, then reduce the temperature to 350°F and bake for another 15 to 20 minutes. The tops should be lightly golden and the centers just set.

5. Make the glaze (ideally during the last 10 minutes of baking). Using the paddle attachment of a stand mixer, beat the softened cream cheese and butter until smooth. Mix in the powdered sugar and salt until fully combined, then stir in maple syrup and vanilla extract until pourable and smooth.

6. Glaze the rolls. Drizzle the glaze on top of the rolls about 5 to 10 minutes after baking, while they’re still warm.

7. Let cool slightly, then enjoy with a cup of coffee or milk.

Looking for honest-to-goodness cinnamon rolls? I’ve written about making those here before. Check it out! 👇

These cranberry thumbprints are just that, and a wonderful treat to make for friendsgiving or holiday movie nights. They’re sweet, tart (but not too tart), soft and pillowy. Top ‘em with some orange zest, pour some cider in your favorite mug, and queue up The Holiday. 🍂

Recipe info

Time: Active time, 1 hr. Total time, 2 hr 30 min

Yield: ~10 cookies

Ingredients

For the cranberry jam:

• 1 1/2 cups (150g) cranberries, fresh or frozen

• 1/2 cup (100g) granulated sugar

• 2 Tbsp orange juice

• 1 tsp orange zest

• 1/4 tsp orange extract

For the cookies:

• 2 1/4 cups (216g) almond flour

• 2 (66g) large egg whites

• 1/3 cup (67g) granulated sugar

• 1 tsp baking soda

• 1/2 tsp kosher salt

• 1 tsp lemon zest

• 1/2 tsp almond extract

• 1/2 tsp orange extract

• Powdered sugar (for rolling, ~1/2 cup)

Preparation

Make the cranberry-orange jam:

1. In a small saucepan, stir together the cranberries, sugar, orange juice, orange zest, and a pinch of salt. Bring to a boil over medium heat, stirring occasionally.

   

2. Once the cranberries start popping (~ 5 mins), lower the heat and simmer for another 8 to 10 minutes. Mash the berries with a spoon.

3. When the jam has thickened and the cranberries are mashed, remove it from the heat and stir in the orange extract. Taste and adjust as needed with more salt and sugar.

4. Set aside 3 Tbsp jam for the cookie batter. Strain the rest and let it cool so it’s ready when it’s time to fill the thumbprints. (The whole point of straining it is to minimize seeds, so if you’re cool with them, you can skip that step.)

For the cookie dough:

1. Whisk together the almond flour, baking soda, and salt.

2. In a separate bowl, stir together the cranberry jam, lemon zest, and almond and orange extracts until smooth.

3. Make the meringue: Beat the egg whites with a hand or stand mixer on medium-low until frothy. Increase to medium-high and beat until foamy and opaque. Gradually stream in the sugar while the mixer continues to beat. When all the sugar is incorporated into the egg whites, turn the mixer to high and continue to beat until you achieve glossy, stiff peaks.

4. Fold the dry ingredients into the meringue. When it’s mostly incorporated, add the cranberry jam. Once a tacky dough forms, cover and chill for at least an hour (I left mine in the fridge overnight).

5. Set the oven to 325 degrees and put a rack in the center.
   Tip: Put your dough in the freezer 15 minutes before you shape the cookies to minimize stickiness.

6. Put the powdered sugar in a small bowl. Scoop out 2 Tbsp (55g) dough per cookie and roll into smooth balls. Place on a parchment-lined baking sheet and freeze for 20 minutes. Note: I had enough dough for nine cookies, you may have more or less.

7. When the cookies are cold but not solid, take them out and roll each one in the powdered sugar, coating generously. Arrange them 2” apart, then bake for 12 to 15 minutes, rotating halfway through. The cookies should be crinkled with noticeably toasty edges when they’re done. (Mine took about 13 minutes).

8. Remove the cookies from the oven: Use the end of a wooden spoon to create a small divot in the center of each cookie, then let them cool on the sheet.

9. Spoon cranberry jam into each cookie’s center. Be generous, but don’t cause a volcano situation. If your jam is too thick, put it in the microwave for 10 seconds or so before spooning it into the cookies.

10. Enjoy! These cookies are best eaten soon after baking, so dig in.

Much like stir fry, we hold the strong belief that anyone who likes to cook should know how to make a basic curry. It’s simple to prepare, only requires one pot, and it can feed a lot of people. Plus who doesn’t love saucy protein over fluffy rice? (If you don’t, send us a message and we’ll talk.)

Perhaps the best part about curry is that you can make it ahead to reheat and somehow it tastes even better later on. In fact, now we’re thinking that people who don’t like to cook should pay attention even more with how satiating yet easy this recipe is.

And, of course, this dish is best served with a side of basmati rice and naan for dipping.

Recipe info

Time: Active time, 45 min. Total time, 1 hr 15 min

Yield: 4-6 servings

Ingredients

For the marinade:

• 1/2 cup whole fat yogurt (we used Greek)

• 1 tsp kosher salt

• 2 tsp curry powder

• 1 tsp turmeric

• 1 clove garlic, grated

• 1 tsp fresh-grated ginger

For the curry:

• 2 boneless, skinless chicken breasts cut into 1” pieces

• 1 yellow onion, diced

• 4 garlic cloves, sliced

• 1 Tbsp double-concentrated tomato paste (2 Tbsp if using regular)

• 1 cup whole fat yogurt

• 1 cup coconut milk

• 2 limes

• 1 1/2 Tbsp butter, diced

• Kosher salt and fresh-cracked black pepper

• Cilantro, for garnish (optional)

For the spice mix:

• 3 Tbsp curry powder

• 1 tsp kosher salt

• 1 tsp ground cinnamon

• 1 tsp paprika

• 1 tsp turmeric

• 1 tsp fresh-grated ginger

• 1 tsp sugar

• 1/2 tsp cayenne

• 1 bay leaf

Preparation

1. Marinate the chicken & do some prep: Add chicken and marinade ingredients to a large Ziploc bag or mixing bowl. Mix to coat well then refrigerate until ready to cook. The longer, the better, but aim for 30 minutes at least. Prepare the spice mix — grated ginger and all — dice the onion, and slice the garlic.

2. Cook the aromatics: Heat olive oil on medium in a Dutch oven or high-sided skillet. Add onions and cook, stirring often, until they start to soften, 4-5 min. Add the garlic and cook till fragrant, another 1 min or so.

3. Add the tomato paste & spices: Turn heat up to medium-high and make a well in the center of the onions and garlic. Add the tomato paste and fry it in the olive oil for 1-2 min. Mix the paste with the onions and garlic to get them nice and coated. Add the spice mix (with a touch more oil if needed) then stir with a wooden spoon to incorporate the spices into the mixture. Finally, add the bay leaf.

4. Add the liquid & chicken then simmer: Once the tomato paste has been cooked down and the spices have been added, pour in the yogurt and coconut milk. Add the chicken as well, bring to a boil, then reduce heat to med-low and simmer for 25 min, stirring occasionally.

5. Finish the curry: After the curry has been simmering for a while 1) it should smell absolutely divine in your kitchen and 2) it’s time to finish this bad boy off. Reduce the heat to low, add the cayenne, and simmer for 3-4 more minutes. Remove from heat and add the lime juice. Crack some black pepper in there and salt to taste (it will definitely need some).

   If you’re serving the curry now, continue. If you’re storing the curry to be served later, do that then continue.

6. When it’s time to serve: If reheating, put the Dutch oven back on the stove on med-low and bring it back up to temp, stirring occasionally. Now whether you served immediately or waited, you should have a nice hot pot full of curry. Remove from heat then add the zest of one lime, another 3/4 of a lime’s juice (cut it into wedges), and more salt to taste.

   Finally, take the butter and add it one cube at a time, stirring till melted, until it’s all incorporated into the curry. Serve with a side of basmati rice and/or naan.

I won’t pretend this is the most traditional version out there (it’s certainly not), but that’s part of what makes picadillo such a good dish: It’s incredibly versatile, both in how it’s prepared and how it’s served.

Enjoy it with warm tortillas, stuff a pepper, or, heck, spoon it over rice. The world is your oyster — or in this case, beef.

Recipe info

Total time: 45-50 min

Yield: 4-6 servings

Ingredients

• 1 lb ground beef

• 1 large carrot, diced

• 3/4 lb. Yukon Gold potatoes, large dice

• 1 yellow onion, chopped

• 4 cloves garlic, chopped

• 1 serrano, chopped

• 1 jalapeño, chopped

• 2 large tomatoes, chopped

• 2-3 Tbsp olive oil, plus more if necessary

• 2-3 Tbsp red wine vinegar

• 1 cup beef stock

• 1-2 limes

• Kosher salt & crushed black pepper

• Cilantro for garnish (optional)

For the spice mix:

• 1 Tbsp cumin

• 1 Tbsp smoked paprika (normal works too)

• 1/2 Tbsp Mexican oregano

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp crushed black pepper

• 1/4 tsp cayenne

• 1/8 tsp (just of a touch) cinnamon

Preparation

1. Do some prep: Measure out the spice mix in a small bowl. Chop the onion, serrano, jalapeño, and garlic then set aside in a medium bowl (they’ll be cooked together). Chop the tomatoes and set aside. Dice the potatoes and keep them in a mixing bowl covered in water till it’s time to cook (this prevents browning from oxidization). Finally, separate the beef into four portions and loosely form them into shaggy meatballs. Rub them with a bit of oil then season generously with kosher salt and black pepper.

2. Brown the beef: Heat a large, high-sided skillet over medium-high heat (we used a Dutch oven). Add the olive oil and, once shimmering but not yet smoking, add the meatballs. Cook, turning them every 1.5 to 2 min, until all the sides are dark brown and crusty, 6-8 min total. Set aside.

3. Cook the veggies: Drain the potatoes and pat dry with paper towels. Add them to the pan and cook 4-5 min, stirring occasionally. Feel free to add a bit more oil if the pan is dry (and salt them as well). Add the carrots and continue cooking till their edges have just started to soften, 2-3 min more. Finally, add the onions, peppers, garlic, and a bit more salt, cooking and stirring occasionally for another 3-4 min till the garlic is fragrant and the onions have started to soften.

4. Add the beef, tomatoes, & spice mix: Add the beef back into the pan and fully break up the meatballs. Add the spice mix then stir to coat everything and cook until fragrant, ~2 min. Add the tomatoes and gently break them up with a wooden spoon.

5. Deglaze then simmer: Add the red wine vinegar and cook until mostly evaporated, ~2-3 min. This is a good time to scrape up any browned bits on the bottom of the pan (that’s flavor, baby). Pour in the beef stock, bring to a boil, then reduce to a simmer and cook until potatoes are fork tender and everything has had a chance to mingle nicely, 15-20 min.

6. Finish the picadillo and serve: Remove from heat and add the juice of one lime. Taste and adjust with more salt then add more lime if needed for balance. Top with cilantro if using and serve with warm tortillas, over rice, or use for nachos, stuffed peppers, tacos — you name it. We went with crunchy tacos this time. Enjoy!

Last semester was a blur of knife cuts, stockpots, and more potatoes than we care to count. This time around, things feel a little easier. Maybe it’s because we’ve got one semester under our aprons… or maybe it really is a touch less chaotic.

Either way, we thought it’d be fun to reflect on the experience so far with a humble Q&A. If you’ve ever wondered how we juggle life with late-night cooking labs, which tools we’ve become obsessed with, or what it’s like to be in class with your sweetheart, read on.

Who brought up the idea of going to culinary school first?

G: It was me! It was late one night, and I went down a rabbit hole of exploring what it would take to go to culinary school. You know, for fun. When I found ACC’s program so close by (and so cheap for being in-district), I knew I had to do it. I took feverish notes on the cost, the various programs, how long it would take, etc., and pitched it to Si the next day.

S: Definitely Gary. I’m not much of an academic, so I never thought I wanted to go back to school.

How did you choose your specific program?

G: I waffled back and forth between culinary arts and a similar track with more of an entrepreneur bent to it. I started off with the latter, but during the first semester, I quickly switched to pure culinary arts because the main goal is to learn cooking technique.

S: Gary did all of the research, and I love him for that. We went to check out the campus and culinary wing together in person. We talked to some of the staff and got great vibes. It felt like a natural fit for me to do pastry and for Gary to do culinary; we just each gravitate towards different aspects of cooking.

Were you nervous going in? What did you expect?

G: I was a little nervous going in, yes. I didn’t know how rigid the structure would be. I watch too many Gordon Ramsay shows, so I wasn’t sure if I’d have two pieces of bread slapped on either side of my head at the first mistake or what.

S: I was incredibly nervous. I expected to be exhausted and overwhelmed by having such a long, physical commitment late at night. I wasn’t sure if I could hack it tbh. But it’s actually so fun to do something so tactile.

What was your first day like?

G: We mostly stood at attention in our chef coats, getting a rundown of sanitation practices, kitchen equipment, and where all the ingredients are located. It was interesting seeing all the different types of people in class! Younger, older, experienced with cooking, brand new, and everywhere in between.

S: Syllabus day! Typical college stuff, except we talk a lot about the uniform and tools and equipment we have to use in class, including the dreaded cleaning routine.

What does a typical class look like?

G: Typically, we know what we’re making ahead of time and have the recipes written on notecards to reference in class. Chef will lecture about the techniques we’re working on that day, demo them, then we’re off to the races making them ourselves.

S: For a lab class, it usually starts with a lecture (slides), then the chef does a few demos. After that, we cook or bake a few recipes — on a light day, it’s two. On the heaviest day, I think we did five recipes. We tackle the day’s tasks with a partner, and the chefs like us to cook with everyone, so we just rotate through pairings throughout the semester.

How do you balance school with everything else in your life?

G: For me, it’s a matter of prioritization and taking care of what’s in front of me. If there’s homework due and class that day, I prioritize that. A big challenge with food labs at nighttime is returning home exhausted and still needing dinner. We’ve gotten pretty good about preparing something the night before or the day of that can be heated up when we get home.

S: I think the biggest thing is knowing your limits. I registered for two labs during our first semester and ended up dropping one, and that was the right choice. Also, sticking to a routine helps (for example, we like to do our homework/lab prep on Sundays).

What’s it like being in class with your spouse?

G: I actually love it. We’re doing this program together after all, and being in the same class is the peak of that experience. It’s nice being able to do homework together, compare recipe notes, and ask questions during class (even stupid ones). I’m gonna miss it next semester!

S: So fun! So comforting. We don’t get to work together much, but it’s an awesome feeling to have your #1 supporter there in the room. I will also miss it next semester when we start taking different labs. And yes, we have kissed in the walk-in one time. 🤭

What dish are you most proud of making?

G: It sounds simple, but it was probably the Caesar salad I made in our Basic Food Prep final. It was nearly perfect, and I ended up having to pivot and do it by hand when the food processor wasn’t cooperating, which felt very Top Chef.

S: Consommé. It was the most technique-driven thing we’ve done, and I love soup. Consommé requires making a raft out of raw chicken and egg whites. It’s SO weird, but it’s very cool how the clarifying process works.

What’s been your biggest flop in the kitchen?

G: Oh boy. Definitely my Alfredo sauce. I was so confident going into pasta day, and I just ran out of time. Instead of a smooth, buttery emulsion of pasta water and parm, I basically had watery melted butter with bits of cheese in it. Lovely.

S: Ugh. I have two. The first would be the day I cut myself badly just by unsheathing my knife (LMK if you want to see the pics). I basically grabbed it by the blade. I should have gotten stitches that night, but instead, I stayed and cooked my ass off with a bloody hand shoved into a few gloves.

The second is less gory. During the practical exam last semester, I made a truly awful western omelet. I practiced too. I just can’t make a good omelet.

G: She really did cook her ass off. She had to get bandaged up and still finished her dishes before almost everyone else!

What tool or technique have you fallen in love with?

G: I was already falling in love with this tool before we started school, but it’s definitely the bench scraper. It’s so good for scooping up chopped-up ingredients, clearing the cutting board of scraps, cutting butter, measuring cuts (some have rulers on them) — you name it.

S: I think I’ve grown to enjoy doing knife cuts a lot more than I used to. I’m not that precise or fast, but I no longer hate them.

Who’s better at plating? Who’s better at timing?

G: I’d say that currently I’m better at plating, and Si is better at timing. I’m a nerd and working on culinary specifically, so I pay attention to plating more. I’m not very good at it yet, but I’m making a concerted effort to learn!

As for timing, it’s really easy for me to get carried away overly focusing on something, and I tend to time things by vibe lol (at least at home). Si is usually asking me how long things have been in and making sure things come out when I stop the timer from beeping, check them, then leave ‘em. 🤫

S: Gary is better at plating. I’d say I’m faster at most things, but better at timing? Not sure about that.

Who’s the messiest? Who’s more consistent?

G: Gosh, I think this really depends on what we’re doing and where we are. It’s so hard to stay clean in class because there are other people around you, and someone else is even working on your station. At home, though, it’s a lot easier to take care of things as you go.

I’d say Si is cleaner because I’ll let things go for a bit longer before stopping to clean. She’s really good at staying on top of cleaning as she goes — even to the point where she’s usually finished first and banging out other people’s dishes, haha.

Consistency? I’m gonna give that one to me. I’m a bit obsessive when it comes to knife cuts, weighing things, and trying to achieve consistency from, say, scone to scone or fry to fry. That’s what makes cooking with Si so fun, though. When I strive to be exacting and she cooks with such joie de vivre, we make our most beautiful food.

S: We’re equally messy and consistent, I’d say. We both have our days where something goes off the rails. If I had to pick, I’d say Gary is messier but also more consistent.

What’s one thing you think every home cook should know?

G: Ooh, I like this one… I would say the key to balancing any dish well is salting (and tasting) all along the way, then introducing some sort of acid. There are exceptions, but to feel complete most dishes need something like lemon juice, lime juice, or any of the myriad of vinegars out there.

The acid you choose + steady salting = flavor and balance. Salt the protein, salt the pasta water, salt the veg after it’s sweated in the pan, salt the sauce, then salt it all again. I could go on, but you get the idea. Taste. Add a hit of acid. Taste, then probably salt again. Once you get accustomed to that, every dish will just taste better.

S: Mise en place is so important for a stress-free cook. Read the recipe all the way through, and do your knife cuts and measuring before you turn the heat on.

What’s something culinary school has taught you about yourself?

G: Culinary school has really reminded me of where I fit into a group dynamic. I haven’t been in a class setting in many years, much less one where I’m working with a different person every day.

I’m not shy when it comes to asking questions, making comments, or taking the lead in delegating tasks when it’s time to work. At the same time, though, I want my partner to feel involved, so part of that is deciding when to hand something off or take turns trying a technique.

S: So, so cliché. But I really think it’s reminded me that I can do hard things and learn new skills. Anyone can!

It’s also just made me more vocal. I be like, “WHO’S GOT THE VANILLA?”

What advice would you give to someone considering culinary school?

G: Be ready to work closely and communicate with different types of people. Many classes are done in pairs, so to me, the biggest part of culinary school, other than cooking, is learning how to work with people.

Not just making dishes with them, but closing down the kitchen too. Everything has to be cleaned and organized before leaving, and everyone plays a part. As the old saying goes, if you’ve got time to lean, you’ve got time to clean!

S: Do it! It’s so fun. Just do it.

What’s your go-to midnight snack after class?

G: We kinda cook something new after every class. I’ll have to get back to you on that one!

S: We don’t have a go-to snack, but we always try to plan a meal that will take less than 25 minutes to throw together. We usually get out of class around 10 PM, and we’ve been there since 4:30 PM or so, so we don’t eat dinner until lateeeee. I think we’ve only gotten fast food maybe once (P. Terry’s), and it wasn’t as nourishing as the stuff we make, like Gary’s capellini al pomodoro.

So there you have it. The burning questions we ourselves came up with to write this post! If you have any more or merely want to see the pic of Si’s cut, we out here. Otherwise, thanks for reading and see you in the next one.✌️

- Si & Gary

As scone first timers, we looked up a recipe online for the tourney, but luckily our next baking class was also dedicated to the biscuity treat. This recipe is the next iteration of what we learned the first two times, and it’s all the better for it.

Fans of dark chocolate, rejoice. 😈

Recipe

Time: 35-40 min

Yield: 8 scones

Ingredients

Note: If the volume measurements (cups, etc.) seem specific, it’s because this recipe was converted from weight. Have a kitchen scale? Go with grams!

• 2 1/3 cups (300g) bread flour

• 1 1/4 cup (150g) AP flour

• 1 1/4 cup (150g) cake flour

• 1/3 cup + 1 Tbsp (75g) granulated sugar

• 1 tsp (6g) Diamond Crystal salt (a tad less if using Morton, 3/4 tsp)

• 2 1/2 Tbsp (36g) baking powder

• 1 cup (2 sticks or 240g) cold butter

• 2 large, cold eggs (90g)

• 1/2 cup + 1 Tbsp (135g) cold milk

• 1/2 cup + 1 Tbsp (135g) cold heavy cream

• 1 tsp vanilla extract

• 1/2 cup dark chocolate chips, roughly chopped

• 1/3 cup dried currants

For egg wash (optional)

• 1 large egg, lightly beaten

• 1 Tbsp water

Note: Tbh the scones pictured here do not have the egg wash. We forgot it! Either way they are delicious, but we do recommend brushing them if you remember.

Preparation

1. Preheat the oven: Set the oven to 375 and line a baking sheet with parchment paper.

2. Measure everything out: Sift all the dry ingredients into a large mixing bowl: bread flour, AP flour, cake flour, granulated sugar, salt, and baking powder. Mix the milk and cream together then place them back in the fridge. Dice the butter into small cubes then also place them back in the fridge.

   Note: From here on out, work quickly. It’s important that the ingredients stay as cold as possible. 🧊

3. Cut the butter into the dry ingredients: Now comes the most fun part of making scones. Remove the cold butter from the fridge and add it to the mixing bowl with the dry ingredients. Coat the cubes with flour. Now, you’ve got a couple options:

   • Use your hands to lightly break up the cubes one by one, tossing the the new butter bits with flour as you go.

   • Turn the mixture out onto a clean working surface and cut the cubes into the flour with a bench scraper (or a kitchen knife if you don’t have one).

   Whichever you choose, the goal is to get the butter into pea-sized bits. Nothing too huge but also not anywhere close to fully integrated. This is because the butter melts during the cooking process and creates air pockets that contribute to the scones’ final texture.

4. Mix the wet ingredients: Remove the milk/cream mixture and the eggs from the fridge. Crack the eggs into the milk and cream, give it a little whisk to break up the eggs, then add the vanilla.

5. Form the dough: Pour the wet ingredients into the mixing bowl with the dry ingredients and start mixing, either by hand or with a rubber spatula. Mix till a soft dough starts to form then incorporate the dark chocolate chips and currants. Turn the dough out onto a lightly floured working surface and knead for just a few rotations — be careful not to overmix.

6. Shape the dough and cut the scones: Once the dough has come together, form it into a large disc shape about 1” thick, as circular as you can get it. Using a chef’s knife or metal bench scraper, cut the dough into eight slices, essentially a cross then an X.

7. Brush, bake, and enjoy: Arrange the scones on the prepared baking sheet and brush them with egg wash, if using. Bake on 375 for 13-15 minutes, rotating the pan halfway through, until the scones have puffed up and are started to get just a tad toasty on the edges. When you smell ‘em, you’ll know. Let them cool off a bit then enjoy!

Of course, you can sub in different veggies or protein if you wish. In any case, serve it alongside some steamed rice and call it a day. ✌

Recipe

Time: 30 min

Yield: 2-4 servings

Ingredients

For the stir fry:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1” pieces

• 1 small head broccoli, cut into florets

• 1 red bell pepper, seeds and capsaicin glands removed, thinly sliced

• 1/2 yellow onion, thinly sliced

• 2 Tbsp neutral oil (veggie, canola, etc.)

• 3-4 garlic cloves, sliced

• 1/2 cup roasted, salted cashews, lightly crushed

• 1/2 Tbsp crushed red pepper flakes

• Kosher salt and fresh-cracked black pepper

For the sauce:

• 1/2 cup low-sodium soy sauce

• 2 Tbsp honey

• 2 tsp sesame oil (we used toasted)

• 1 Tbsp cornstarch

• 2 Tbsp cold water

For garnish (optional):

• 1 Tbsp sesame seeds

• 1 green onion, thinly sliced

Preparation

1. Do some prep: Cut the chicken into small pieces, about 1” across. Cut the broccoli into florets, slicing the larger ones in half lengthwise. Slice the garlic and onion. Also slice the bell pepper after removing the seeds and capsaicin glands (the white pith running the length of the pepper). Finally, chop the cashews or lightly crush them with a mallet or a heavy-bottomed pan.

2. Make the sauce (and slurry): Whisk the soy sauce, sesame oil, and honey together in a small bowl. In another small bowl, whisk the cornstarch together with the water to form a slurry. Set these aside near the stove.

3. Sear the chicken: Heat just enough oil to coat the bottom of a wok or large skillet on medium-high, erring on the high side. Swirl the pan to coat it in oil then cook the chicken, stirring occasionally, till it’s browned on all sides and even getting golden in spots, 3-5 min.

4. Stir fry the veggies: Return the pan to high-ish heat and add a bit more oil. Start with the bell pepper, stir frying till it’s glossy and starting to soften, 4-5 min. Add the onion and stir fry till those too start to soften, another 3-4 min. Now’s the time to add some salt and pepper as well as the garlic and red pepper flakes.

5. Bring it all together: Stir fry for another minute or so till the garlic is fragrant then reduce the heat to medium. Add the sauce to the pan and cook till it reduces slightly. Add the chicken back to the pan and let it warm through. Now, take the slurry and whisk to bring it back together. Reduce the heat even further to medium-low and slowly add the slurry to the pan, stirring as you go, till the sauce thickens to your desired consistency (you may not use it all).

6. Finish and serve: Taste the stir fry. Add salt or acid as needed. It should be somewhat salty from the soy sauce. Remove the pan from heat. Garnish with green onions and sesame seeds then serve it up with some steamed rice on the side.

That’s the story of these blondies, which I originally intended to be something else entirely.

I set out with the vision of creating cinnamon roll blondies. I made a great batter with cream cheese and a spicy cinnamon sugar “swirl.” The swirl was a miss — I watched it melt into a layer of homogenous cinnamon goo in the oven as it baked.

Later that night, I tried my creation…and I actually loved it? The decadent layer of warming spices and buttery sugar reminded me of something else I love: coffee cake.

So, let these beautiful blondies be a lesson in expectations. Sometimes, things don’t turn out how you planned. But the outcome can be equally delightful if you let it.

Also, fun fact: Most coffee cake recipes don’t have coffee in them. If you want one that does, I suggest Claire Saffitz’s Coffee Coffee Cake.

Recipe

Time: 50 mins (plus cooling time)

Yield: 16 servings

Ingredients

Blondie Batter

• 1 stick (113 g) unsalted butter, softened

• 4 oz (113 g) cream cheese, softened

• 1 cup (200 g) packed light brown sugar

• 1 large egg + 1 yolk, room temp

• 2 tsp vanilla extract

• 1 cup (120 g) all-purpose flour

• ½ tsp baking powder

• ¼ tsp fine sea salt

Cinnamon-Spice Layer

• 3 tbsp (42 g) unsalted butter, melted

• ½ cup (100 g) packed light brown sugar

• 2 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground coriander

• ¼ tsp fine sea salt

Preparation

1. Let the cream cheese and butter sit at room temperature until soft and spreadable.

2. Preheat oven to 350°F and line an 8x8 pan with sheets of foil or parchment paper. (Foil will result in more browning, which I prefer).

   Tip: Take a stick of butter and rub it on the inside of the pan so the foil/parchment paper stays put.

3. Make the cinnamon-spice mixture: In a small bowl, stir together 3 Tbsp melted butter, brown sugar, cinnamon, nutmeg, coriander, and salt until smooth and spreadable.

4. Mix the flour, baking soda, and salt in a bowl. Set aside.

5. Make the blondie batter: Beat the cream cheese until smooth, then add the stick of butter and beat again until well combined. (I used a stand mixer with the paddle attachment on medium, but you can do this by hand with a whisk. It’ll just be a workout.)

6. Add the brown sugar and continue to beat, stopping as necessary to scrape the sides of the bowl. Add the egg, yolk, and vanilla. Whisk until smooth.

7. Switch to a rubber spatula and fold in the flour mixture until fully combined.

8. Assemble! Spread half of the blondie batter into the pan, making sure it reaches all the edges and corners and is smooth on top (I used an offset spatula for this). Use a spoon to dollop out half of the cinnamon-spice mixture on top. Then, spread the remaining batter on top, getting it as even as possible.

9. Finally, distribute the rest of the cinnamon-spice mixture on top and smooth everything out — it’s okay if the batter and the spice mixture start to get friendly.

10. Bake on the middle rack for 28 to 32 minutes, until the edges start to brown and the center is set (no jiggles when you grab the pan). Use a toothpick or cake tester to check the wetness of the batter if you’re unsure.
    🚨Important: Let your blondies cool completely — preferably, for a few hours in the fridge — before slicing for the fudgiest texture.

    

Because the original is a closely guarded family secret, I took what I appreciate most about the recipe — the simplicity, the ease of preparation, and the satisfyingly subtle crunch of the riced cauliflower — and really made it my own.

Mostly that means adding some herbs for a bit of freshness, lime juice for a hit of acid, serrano for a hint of heat, and of course the diced pimentos and cheddar-pepper-jack combo to give it that pimento-cheese feel.

There’s no cooking required, so pull this up next time you’re in a pinch for what to bring to the party. Your friends and family will thank you.

Recipe

Time: 15 min

Yield: 6-8 servings

Ingredients

• 1 head cauliflower (or one bag of riced cauliflower)

• 1 small can chopped black olives (4.25 oz)

• 3/4 cup mayonnaise

• 1/2 medium white onion, finely diced or minced

• 5 oz finely shredded cheese (I used pepper jack and cheddar here)

• 3 Tbsp diced pimentos

• 1 serrano pepper, finely chopped (optional)1

• 1/2 bunch chives, finely chopped

• 2 scallions, sliced on a bias (for garnish)

• Juice of 1 lime

• Kosher salt and fresh-cracked black pepper

• Kettle chips for serving (or your dip vehicle of preference)

Preparation

1. If using a head of cauliflower, remove the root and leaves, cut it into smaller chunks, and pulse it in a food processor until the pieces are tiny, 3-5 good pulses. If you’re using pre-riced cauliflower, skip to the next step.

2. Finely dice the white onion and serrano. Thinly slice the scallions on a bias and finely chop the chives. Leave the scallions separate for garnishing at the end.

3. Add the cauliflower and mayo to a large mixing bowl. Season generously with salt and pepper then stir to incorporate. Now, add everything else to the bowl: the olives, onion, shredded cheese, pimentos, serrano, and scallions. Season generously once more with salt and fresh-cracked black pepper, add the lime juice, and mix it all together.

4. Taste to see if you need more salt, pepper, or lime juice. Adjust accordingly then serve with your favorite dipping vehicle (we love kettle chips for this one). Enjoy!

I’ll give it to you straight: This is not a quick latte recipe. It’s best to make the syrup a day before you actually want to enjoy your drink. There will be leftover syrup, which you can use on pancakes, waffles, ice cream, and anything else you dream up. Get weird with it, we like that.

Note: You will need a milk frother, cocktail shaker, and espresso machine of some sort to make this latte.

Recipe

Time: 35 mins (active)

Yield: 2 lattes — cut the milk and espresso in half for one.

Ingredients

• 1.5 cups frozen strawberries

• 3/4 cup (150g) sugar

• 1 Tbsp lemon juice

• 1 tsp vanilla extract

• 4 ounces espresso powder

• 1/2 cup milk of choice1

• Big pinch of salt

• Ice (if serving iced)

Salted strawberry rim (optional)

• Big pinch of salt

• 3 to 5 freeze-dried strawberry crisps, crushed

• Lemon wedge

Preparation

1. First, make the syrup: Combine 1 cup of water and the sugar in a saucepan over medium-high heat, stirring until the sugar is dissolved. Add the strawberries and bring to a boil for about 30 seconds. Reduce to a simmer and let thicken for 15 to 20 minutes, stirring and mashing the strawberries occasionally.

2. When the strawberries have turned to absolute mush, add the vanilla extract and a big pinch of salt. Give the syrup a final stir then pour it into a bowl through a fine mesh strainer. Reserve the mush and the syrup in separate airtight containers, chilling in the fridge until cool (preferably overnight).

3. For an iced latte, put your cocktail shaker and glasses in the freezer. Froth your milk, then store it in the fridge while you work on the espresso.

   If you’re making a hot latte, carry on frothing your milk and preparing your espresso shots without worrying about chilling them.

4. Prepare two double shots of espresso. Retrieve your glasses and cocktail shaker from the freezer. Put two large handfuls of ice into the shaker, then pour in the prepared espresso. Give it several generous shakes (you know the shimmy).

   If you want to dress your glasses, put the salt and crushed strawberry crisps on a plate. Rub the lemon wedge around the top of the glasses, then dip them into the powdered mixture. Voilà.

5. Finish the latte: Put two spoons of strawberry mush in each glass. Add up to three tablespoons of syrup to each one, tailoring the amount to your preferred level of sweetness. Divide the frothed milk and espresso shots among the glasses. Add a final pinch of salt (if you dare), then swirl the latte together with a straw or chopstick. Enjoy!

There’s a list of those substitutions below, but other than that? Get the cast iron (or grill) ripping hot and get ready to cook.

Recipe

Time: 30 mins

Yield: 2-4 servings

Ingredients

• 4 boneless, skinless chicken thighs

• 2 ears of corn

• 8 oz cherry tomatoes

• 1/2 medium red onion, diced

• 1 jalapeno, diced

• 1 lemon

• 2 Tbsp neutral oil like veggie or canola (for cooking)

• 1 Tbsp olive oil (for salad)

• 3 oz queso fresco, crumbled

• 1/4 bunch cilantro

• Kosher salt and black pepper

Chicken marinade (optional):

• 1/4 cup olive oil

• 1 heaping Tbsp Dijon mustard

• 1 Tbsp red wine vinegar

• Kosher salt and black pepper

Can I use this instead? Go for it!

• Chicken breasts instead of chicken thighs

• Frozen or canned corn instead of fresh corn

• Other varieties of tomato instead of cherry

• Serrano instead of jalapeno

• Lime instead of lemon

• Cotija instead of queso fresco

• Pretty much any bread (or none at all) instead of sourdough

Preparation

1. Preheat oven to 350. If marinating the chicken, mix ingredients together in a medium bowl with the chicken and toss to coat. If not, sprinkle the chicken with a generous amount of salt and black pepper. Set aside.

2. Do some prep: Dice the red onion and jalapeno (remove seeds if you don’t want it too spicy). Cut tomatoes in half lengthwise. Crumble the queso fresco and finely chop some of the cilantro, reserving a few leaves for garnish. The ears of corn? Shuck ‘em!

3. Heat a cast-iron pan over medium-high heat. Once it’s ripping hot, add the ears of corn, pressing down to ensure the kernels are making contact with the pan. Rotate the corn while cooking, pressing down as you do, until each section is charred and the kernels are bright yellow. The more you press the more charred it will get. You can use a burger press, another pan, or anything else with a flat bottom. Set aside to cool.

4. Toast the bread if you’re having some: We drizzled a bit of olive oil and some sprinkles of salt and black pepper on our sourdough then put it in the oven to toast, 3-4 min. You can also toast it in the pan or on the grill for a more dramatic (and crispy) effect.

5. Add 1 Tbsp veggie oil back into the pan. Pat chicken dry and place it into the hot pan as well, pressing down to ensure even contact. Cook undisturbed for 3-5 minutes, till the bottom starts to turn golden brown. Flip the thighs and put the pan into the oven until the chicken reads at least 160 on an instant-read thermometer, about 3 minutes if using thighs (~5-6 min for breasts).

6. Meanwhile, add the red onion to a large bowl. Squeeze juice from half a lemon all over, season with salt, then toss to coat. Let sit for a couple minutes before adding the tomatoes, cilantro, and queso fresco. Cut the kernels off the ears of corn and add them to the salad. Season with salt, pepper, and a bit more lemon to taste.

7. Mix everything together, drizzling in a bit of olive oil as you go (don’t overdress it). Squeeze in juice from the other half of the lemon, then add a bit more salt and black pepper to taste.

8. Time to eat: Spoon some salad onto your plate and serve up the chicken, topping it with a few leaves of cilantro and a squeeze of lemon/lime. Enjoy!

These miso white chocolate macadamia cookies are my latest obsession and possibly one of my greatest culinary achievements.

They’re salty, sweet, a little toasty around the edges, and they have that perfect chewy-crispy texture that makes it way too easy to eat three in a row (guilty as charged).

If you need a respite from the classic chocolate chip cookie, this is the way to go.

Recipe info

Time: ~2.5 hours (including chilling)

Yield: ~18 cookies

Ingredients

• 1 cup (226 g) unsalted butter, softened

• 3/4 cup (150 g) light brown sugar

• ½ cup (100g) granulated sugar

• 2 tablespoons (35 g) white miso paste

• 2 large eggs

• 1 tsp vanilla extract

• 2½ cups (315 g) all-purpose flour

• 3/4 tsp baking soda

• 1 cup (120g) macadamia nuts, chopped

• 1 cup (170 g) white chocolate, chopped

• Maldon salt flakes (for topping)

Tip: Set your butter out to soften several hours before baking for a perfectly homogenous, spreadable texture.

Preparation

1. Mix the flour and baking soda together in a bowl. Set aside.

2. In a large mixing bowl or stand mixer, cream together the butter, brown sugar, granulated sugar, and miso until light and fluffy (about 2–3 minutes). Scrape down the sides of the bowl, then add the vanilla extract and continue mixing for another 20 seconds or so.

3. Add the eggs one at a time, waiting until each one is fully incorporated before adding the next.

4. Sprinkle the flour mixture into the batter a little at a time. Use a rubber scraper to fold everything together gently.

5. Add the majority of the white chocolate chunks and all the macadamia nuts to the batter, folding to distribute the mix-ins throughout. Reserve some white choco chunks for topping.

6. Cover and chill the dough for at least one hour (overnight is fine).

7. When you’re ready to bake: Preheat oven to 350°F. Scoop out 65g portions, making sure to leave a few inches in between each cookie on the sheet. Press the leftover chunks of white chocolate into the top of each cookie. Bake for 10 to 11 minutes, until you see small cracks on the surface of the cookie and browning along the edges.

8. Immediately after removing from the oven, generously sprinkle salt flakes over each cookie.

9. Let the cookies cool off for five to ten minutes, then transfer to a wire rack for further solidifying. Enjoy!

1. Have a margarita.

2. Make this bangin’ bean salad.

Yep, that’s all I’ve got for you: Munch on some cold, crunchy vegetables and shoot some icy tequila shots (or slurp down an agua fresca if alcohol isn’t your thing).

It’ll help, I promise. And if it doesn’t, you can yell at me in the comments. Almost any publicity is good publicity — almost.

Recipe

Time: 20 mins

Yield: 4-6 servings

Ingredients

• 1 large (26.5-oz) can black beans

• 4 Persian (seedless) cucumbers

• 1/2 red onion

• 1 ear of corn

• 2 Tbsp chopped cilantro

• 1 lime

• 2-3 Tbsp olive oil

• 4 oz feta

• 1 Tbsp butter

Preparation

1. Do some prep: Dice the red onion and cucumbers. Drain and rinse the beans then leave them in a colander over a plate or bowl (you want them as dry as possible to avoid a soggy salad). Chop the cilantro then shuck the corn and smother it in butter.

2. Heat a cast-iron pan over medium-high heat. Once it’s ripping hot, add the ear of corn, pressing down to ensure the kernels are making contact with the pan. Rotate the corn while cooking, pressing down as you do, until each section is charred and the kernels are bright yellow. Set aside to cool.

   Note: You can also grill or char your corn over a flame.

3. Add the red onion to a large bowl. Squeeze juice from half a lime all over, season with salt, then toss to coat. Let sit for a couple of minutes before adding the cucumber, cilantro, black beans, and feta. Cut the kernels off your corn cob and add them to the salad.

4. Mix everything together, drizzling in olive oil as you go (but take caution not to overdress it). Squeeze in juice from the other half of your lime, then season generously with salt and cracked black pepper.

5. Time to taste. Does it need more lime juice? Salt? Some diced jalapeno? Make adjustments as needed, then enjoy with some tortilla chips!

So I’ve loved chicken pot pie ever since I was a kid. I usually opt for the Marie Callender’s frozen variety (you know the one), but recently we decided to prepare our very first fresh one. And let me tell you — it was so good.

The ingredients and the preparation reminded us of our favorite soups, especially chicken noodle, so we thought… why not?

Recipe info

Time: 1 hour

Yield: 2-4 servings

Ingredients

• 2 boneless, skinless chicken breasts

• 8 oz Ditalini pasta

• 1 sheet puff pastry (we used frozen)

• 1 egg, whisked for the egg wash

• 1 large yellow onion, diced

• 2 medium carrots or one large carrot, diced

• 2-3 celery stalks, diced

• 4 gloves garlic, chopped or sliced

• 1/2 cup parsley, finely chopped

• 6 cups chicken stock

• 3 Tbsp white wine vinegar

• 3-4 Tbsp Olive oil

• 2 Tbsp butter

• Juice from half a lemon

• Kosher salt and fresh-cracked black pepper

Note: We did not include peas this time because, well, we forgot. This is perfectly delicious without them, but next time we’ll definitely be adding those little green guys.

Preparation

1. Preheat oven to 350. Season the chicken breasts generously with kosher salt. Do this as far in advance as possible. Dice the onion, celery, and carrot (AKA the mirepoix) and set aside.
   
   Finely chop the parsley and slice the garlic, then set those aside as well. Then, roll out one sheet of puff pastry, place it on a baking sheet, and score the top with a paring knife. Brush the top with egg wash.

2. Place an ovenproof skillet or cast-iron pan over medium-high heat. Add just enough olive oil to cover the bottom of the pan, then, once the oil is shimmering but not smoking, brown the chicken. Leave it mostly undisturbed for 5-6 minutes, until golden brown. Tip: Press the chicken down at the beginning to ensure even contact with the pan.
   
   Flip chicken and cook the other side briefly, 2-3 minutes. Transfer the chicken to the oven and continue cooking until the internal temperature reaches 150°F. Then, set it aside on a plate to cool (don’t worry: the residual heat will continue cooking it, and it will later be added to the simmering broth).

   
   Once the chicken has been removed, brush the puff pastry with egg wash and bake till golden brown. It might puff up (like a lot), but that’s ok.

Note: We opted to pre-bake the puff pastry and pop it back in the oven a couple of minutes before serving for the warmest, crispiest finish.

3. While the chicken is cooking and the puff pastry is baking, place a Dutch oven over medium heat, add a bit of olive oil and/or a Tbsp of butter, then — once the butter is melted and the oil is shimmering — add the mirepoix and cook, stirring occasionally, until the veggies are softened, 5-6 minutes. Don’t forget to salt the veggies once they start to soften!

4. Add the garlic and cook until fragrant, 1-2 minutes. Add the white wine vinegar to deglaze the pan, cooking until it’s nearly completely evaporated.

5. Pour in the chicken stock plus 1-2 cups water. Bring to a boil, then reduce the heat to low to keep everything at a simmer. Let the soup simmer and reduce to build flavor, then add the ditalini and cook till al dente.

6. Meanwhile, once the chicken is cool enough to handle, cut it into cubes, season it with more salt and pepper, and add it back to the Dutch oven. When the ditalini is done, remove the soup from the heat, add lemon juice and half the parsley, then season with salt and pepper to taste.

7. Ladle the soup into bowls and break the puff pastry apart into hefty chunks. If yours puffed up like ours did, cut it the entire way around along the seam, and guess what? You’ve got two sheets of puff pastry with pleasantly different textures.

8. Top the soup with some chunks of puff pastry as well as more parsley and black pepper. Enjoy!