• CHIPOTLE SPIN: Purchase a can of chipotle peppers in adobo. Add peppers and liquid from can to food processor and blend until smooth. When you add pulled pork back into its liquids, add a tablespoon at a time of chipotle paste. Stir and taste …read more!
It’s no surprise how street food has made its way into our hearts via our bellies; it’s fucking delicious and takes us to a place we’d otherwise need a passport to travel to. This is my take on the flavors of shawarma, a Turkish delight …read more!
Quick-pickled veggies add the perfect crunch and burst of acidity to any dish. Follow this easy recipe to make your next dish POP! Add them to:• sandwiches• nachos• tacos• rice bowls• chili• anything that needs a POP! OTHER THINGS TO PICKLE: • Jalapeño• Radish• Strawberries …read more!
Let’s get this out of the way first: this cake is not the moist cake of your wet dreams. It’s also not very sweet, nor over-indulgent…because it’s not supposed to be. Tea with Milk & Honey Cake is best enjoyed after dinner or for breakfast, …read more!
My take on this classic Italian stew! I was challenged by Jeff Maakes to create a dish featuring…SQUID! Be sure to check out their site for their 3-Cup Calamari Pasta 🤤. I love squid. I love it fried, grilled, poached, you name it; however, not …read more!
This simple soup is something my Nana would always make for us in the winter, it was one of her faves. Cheap and quick, with lots of flavor, it’s a true peasant dish. Originally, it called for escarole, but that became so hard to locate …read more!
And what a delicious accident it was! We had an abundance of black beans and carrots and needed something yummy. No garbanzo beans, so black bean hummus was out of the question, but we had tahini. Charred those carrots and garlic, added some amazing spices, …read more!
This #mcm is not ‘man crush monday,’ it’s Mascarpone Chicken Marsala, which is better because it’s food and food is better than men. Just stating facts. The addition of mascarpone adds a richness and smoothness that enhances the dish and takes it to the next …read more!
Before this recipe, I hadn’t made gnocchi in forever, but I though it would be a fun dish to create for a La Faguette Zoom Cooking Class…and I was right! They’re also wayyy easier to make than you may think. I will now always use …read more!
Created this for my first Zoom Cooking Class, so it will always be near and dear to my heart. It’s ‘almost ramen’ because it’s not authentic, and it’s ‘almost ramen from scratch’ because we’re taking some shortcuts; mainly in the broth, and we sure as …read more!
Having a Croatian and Polish background, cabbage and pork are the stars of many dishes that I’ve LOVED growing up (golumpki, polish sausage & sauerkraut). I know that the combo exists in Italian cooking too, I’ve just never experienced it. This dish derives from an …read more!
I wait all year long to make this perfect winter pasta sauce. Once the bulk of the work is done in the beginning, you just let it simmer away on the stovetop, filling your house with the most intoxicating of aromas The trick is to …read more!