Recipes

Whipped Ricotta

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  • Difficulty: Easy
  • Ingredients:
    • Quantity: 1 1/2 cups, Ingredients: Whole-milk ricotta cheese
    • Quantity: 1/2 teaspoon, Ingredients: Kosher salt
    • Ingredients: Freshly ground black pepper (about 20 cranks)
    • Quantity: 1/4 cup, Ingredients: Extra-virgin olive oil (I used California Olive Ranch XVOO)
  • Instructions:
    • Instructions:

      Place the ricotta, salt, and pepper in a food processor.

    • Instructions:

      With the motor running, slowly drizzle in the olive oil. Scrape down the slides as you process until you get a creamy and fluffy consistency.

    • Instructions:

      Taste and adjust with more salt or pepper. Store for up to 1 week in the fridge.

  • Notes: Recipe from Six Seasons Cookbook.
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It's light, creamy, and perfect as a dip on a charcuterie board or as a quick pasta sauce. 

Awesome Chicken Salad

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  • Difficulty: Easy
  • Ingredients:
    • Quantity: 2 cups, Ingredients: cooked chicken, shredded
    • Quantity: 1/2 cup, Ingredients: herb mayo* (see notes for recipe)
    • Quantity: 2 tablespoons, Ingredients: dijon mustard
    • Quantity: 1/4 cup, Ingredients: pickled veggies, chopped (pickles, cornichons, jalapeño, carrots, etc.)
    • Quantity: 1 tablespoon, Ingredients: pickle juice
    • Quantity: 1 teaspoon, Ingredients: celery salt
    • Quantity: 1 teaspoon, Ingredients: dill (fresh or dried)
    • Quantity: 2, Ingredients: scallions, sliced thin
    • Ingredients: Black pepper, ground (to taste)
  • Instructions:
    • Instructions:

      In a medium bowl, combine all the ingredients. Mix together well. Taste your mixture and add more mustard, mayo, or seasoning to your liking. Mix again.

    • Instructions:

      Serve with crackers, in a sandwich, as a lettuce wrap, or eat it straight with a fork! Enjoy!!

  • Notes:

    I usually use leftover chicken that is seasoned before cooking, i.e. it tastes good on its own. If you use unseasoned cooked chicken, you might need to add salt and extra pepper. Have a look at my Herb Mayo Recipe below. It's perfect for this recipe.

    *Herb Mayo: Full Recipe

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There is a reason why this recipe is named AWESOME Chicken Salad. So good. Can't stop once you start...

Bomb Garlic Bread

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  • Difficulty: Easy
  • Ingredients:
    • Quantity: 1 stick (1/2 c.), Ingredients: salted butter, softened
    • Quantity: 3-4 cloves, Ingredients: garlic, minced
    • Quantity: 2 tablespoons, Ingredients: fresh parsley, chopped
    • Quantity: Pinch, Ingredients: ground pepper
    • Quantity: 1, Ingredients: French baguette, cut in half lengthwise
    • Quantity: 1/4 cup, Ingredients: Parmesan, grated
    • Quantity: Optional Garnish:
    • Ingredients: Fresh parsley, chopped
    • Ingredients: Parmesan, grated
    • Ingredients: Fresh chives, chopped
  • Instructions:
    • Instructions:

      Preheat oven to 425ºF.

    • Instructions:

      In a medium bowl, combine butter, garlic, parsley, and pepper.

    • Instructions:

      Spread butter mixture liberally over your halved baguette.

    • Instructions:

      Sprinkle the grated parmesan cheese over your buttered bread.

    • Instructions:

      Bake at 425ºF from 10-15 minutes until golden brown.

    • Instructions:

      Sprinkle with optional garnish. Cut and serve warm! :)

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The title says it all...bomb garlic bread. Easy to make and more flavorful than your typical plain...

Flaky Pastry Dough

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  • Difficulty: Medium
  • Ingredients:
    • Quantity: 4 ounces , Ingredients: Unsalted butter, cut into 1/2-inch cubes
    • Quantity: 1 1/2 cups (6.75 ounces by weight), Ingredients: Unbleached all-purpose flour, plus more for dusting
    • Quantity: 1/2 tsp, Ingredients: Kosher salt
    • Quantity: 1/4 cup, Ingredients: Ice water
  • Instructions:
    • Instructions:

      Freeze the butter, in cubes, for 15 minutes until it is very cold but not solid.  

    • Instructions:

      Hand method: Combine flour, salt, and butter in a large bowl and cut the butter into smaller pieces with a knife or pastry cutter. Pinch and press the butter and flour mixture to help flatten the pieces of butter. (This will help you build butter layers and result in a flakier dough.) Add about half the ice water to the flour mixture with a fork. Add more water, a little at a time, you might need more or less than 1/4 cup ice water. When no more loose flour is left in the bowl and your mixture just sticks together, you are done. 

    • Instructions:

      Dump the dough onto a lightly floured counter. Using the heel of your hand, press the dough to flatten against the counter, pushing away from you slightly to smear the pieces of butter into the flour. Fold the dough on top of itself, and continue pressing and smearing. Use a bench scraper to fold, if you need it. Repeat 5 or 6 more times of pressing, smearing, and folding, until the dough no longer feels shaggy and is smooth but not sticky. When the dough is soft, wrap in plastic and chill for 30 minutes. At this point, you can freeze the dough and store it for up to 3 months. Thaw overnight in the refrigerator before rolling.

    • Instructions:

      I used this pastry dough to make 8 savory hand pies. However, this is a very versatile recipe and would be excellent for a pie or tart crust. For my pies, I shaped them and baked at 375ºF for 1 hour, until they were golden brown.  

  • Notes:

    Adapted from Six Seasons: A New Way With Vegetables by Joshua McFadden.

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I mean look at those layers! This flaky pastry dough can be used for so many recipes. I've recently...

Puffy Dutch Baby

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  • Difficulty: Medium
  • Ingredients:
    • Quantity: 2 tablespoons, Ingredients: butter
    • Quantity: 2/3 cup, Ingredients: all-purpose flour
    • Quantity: 2 tablespoons, Ingredients: sugar
    • Quantity: Pinch, Ingredients: salt
    • Quantity: 3, Ingredients: eggs (room temperature)
    • Quantity: 3/4 cup, Ingredients: milk, lukewarm
    • Quantity: Toppings
    • Ingredients: butter, melted
    • Quantity: 4 teaspoons, Ingredients: lemon juice
    • Ingredients: Powdered sugar
  • Instructions:
    • Instructions:

      Set your oven to 400°F. Add 2 tablespoons butter to a 9-inch cast-iron pan. Place the pan in the oven to melt the butter.

    • Instructions:

      Meanwhile, in a medium bowl, whisk the flour, sugar, and salt together.

    • Instructions:

      Add your eggs to the dry ingredients and whisk well. Next, add in your warm milk and whisk again. TIP: To get it extra fluffy, mixer with a hand mixer for about 30 seconds.

    • Instructions:

      Working quickly, pour your thin mixture into the hot pan that was in the oven, make sure your butter is melted completely.

    • Instructions:

      Place in the 400°F oven for about 20-25 minutes until it's golden brown and puffy.

    • Instructions:

      While it's hot, top with you toppings of choice. I like to brush the top with melted butter, squeeze fresh lemon juice, and sprinkle (generously) with powdered sugar.

    • Instructions:

      Enjoy while it's still hot! :)

  • Additional Images:
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I wish I would have known about this recipe sooner. It's so delicious and quite simple to make. I...

Air Fryer Crab Rangoon

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  • Difficulty: Easy
  • Ingredients:
    • Quantity: 12, Ingredients: wonton wrappers
    • Quantity: 2-3 oz., Ingredients: crab meat (imitation is fine!)
    • Quantity: 2 oz., Ingredients: cream cheese (plain or chive)
    • Quantity: 1 heaping tablespoon, Ingredients: scallions, thinly sliced
    • Quantity: 1/2 tablespoon, Ingredients: Worcestershire sauce
    • Ingredients: Salt and pepper (to taste)
    • Ingredients: Sugar (optional, 1 tsp)
  • Instructions:
    • Instructions:

      Mix crab meat, cream cheese, scallions, and Worcestershire sauce together (plus optional ingredients if you choose) in a medium bowl.

    • Instructions:

      Place wonton wrappers down and scoop 1/2 tablespoon crab filling into the center of each one. Next, lightly brush the wonton wrapper with water around the filling. Fold by bringing the 4 corners of the wrapper together in the middle and pressing to seal. Refer to the video here for more folding instructions. Repeat with the rest of the wonton wrappers.

    • Instructions:

      Lightly spray the inside of your air fryer basket, place your folded crab rangoons inside, and lightly spray the tops again with oil. Try not to overcrowd your air fryer, it won't fry as well.

    • Instructions:

      Cook in the air fryer at 300°F/149°C for 10 minutes, flipping halfway through.

    • Instructions:

      Remove and let cool. Repeat with your next batch and enjoy with a good sauce! (I recommend a sweet n sour sauce).

    • Instructions:

      Cooking Alternatives: You can totally pan fry them too! I would fold them in half to look like a triangle instead, so they lay flat on your pan and get an even fry.

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A healthiER take on the classic Crab Rangoon. Savory. Delicious. Crunchy without having to fry in...

Creme Brulee for Two

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  • Difficulty: Medium
  • Ingredients:
    • Quantity: Custard:
    • Quantity: 1 cup, Ingredients: heavy cream, chilled
    • Quantity: 2 tablespoons , Ingredients: granulated sugar
    • Quantity: 1/4 teaspoon, Ingredients: table salt
    • Quantity: 3, Ingredients: egg yolks
    • Quantity: 1 teaspoon, Ingredients: vanilla extract (vanilla bean works if you have!)
    • Quantity: Top:
    • Quantity: 1/2 - 1 tablespoon, Ingredients: granulated sugar (amount will vary)
    • Quantity: Optional, Ingredients: Mint, fruits and berries (for garnish)
  • Instructions:
    • Instructions:

      Adjust oven rack to lower-middle position and heat oven to 300ºF.

    • Instructions:

      Combine 1/2 cup cream, sugar, and salt in small saucepan; bring mixture to boil over medium heat, stirring occasionally until the sugar dissolves, 3-4 minutes. Remove from heat.

    • Instructions:

      Meanwhile, place a kitchen towel on the bottom of a baking dish and arrange two 4 to 5-ounce ramekins (or shallow fluted dishes) on a towel, make sure they are level and not tilted. Bring a kettle or saucepan of water to boil over high heat (that will be for the water bath).

    • Instructions:

      After the sugar has melted and the cream has slightly cooled, stir in remaining 1/2 cup cream to cool down mixture further. Whisk yolks in a medium bowl until broken up and combined. Whisk in vanilla extract and about 1/4 cup cream mixture into yolks until loosened and combined; repeat with another 1/4 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. If you have lumps in your custard, strain mixture into a new bowl. Pour the mixture into ramekins, dividing evenly.

    • Instructions:

      Carefully place the baking dish with ramekins on oven rack; pour the boiling water into the dish, do not to splash water into ramekins, until the water reaches half to two-thirds height of ramekins. Bake until the centers of custards are just barely set and are no longer liquidy and a digital instant-read thermometer inserted in centers registers 170 to 175ºF, 20-30 minutes. Check temperature about 15 minutes in.

    • Instructions:

      Transfer the ramekins to wire rack; cool to room temperature, about 2 hours. (Pro Tip: Wrap rubber bans around your tongs to remove the ramekins without slipping) Set ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

    • Instructions:

      Uncover ramekins; if condensation has collected on custards, place a paper towel on the surface to soak up moisture. Sprinkle each with about 2 teaspoons granulated sugar; tilt and tap ramekin for even coverage. Next, use a torch to caramelize the sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve. (Pro Tip: If you don't have a torch, you can broil in the oven for a few minutes or use a very HOT spoon to caramelize the sugar.)

  • Notes:

    Tips

    Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. The best way to judge if the custards are done is with a digital instant-read thermometer, it will be a lot more accurate. For the caramelized sugar crust, I have seen turbinado or Demerara sugar recommend but I used granulated sugar and it worked beautifully. The amount of sugar needed for the topping will vary on the shape of the ramekin. Sprinkle about 1/2 tablespoon over the top and gently tilt the ramekin. The sugar need will stick to the top, you can pour off excess sugar. Recipe adapted from America's Test Kitchen.

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What a treat. Creamy. Crunchy. So delicious.

Peanut Dipping Sauce

  • Difficulty: Easy
  • Ingredients:
    • Quantity: 1/4 cup, Ingredients: creamy peanut butter
    • Quantity: 1 tablespoon, Ingredients: hoisin sauce
    • Quantity: 2 teaspoons, Ingredients: soy sauce
    • Quantity: 2 clove (about 1 teaspoon) , Ingredients: garlic, minced
    • Quantity: 1 teaspoon, Ingredients: Sriracha sauce or a chile garlic sauce, optional
    • Quantity: 1–2 Tablespoons, Ingredients: warm water, or more as needed
    • Quantity: Optional Garnish
    • Ingredients: crushed peanuts
    • Ingredients: crushed red pepper
  • Instructions:
    • Instructions:

      Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish.

  • Notes:

    Serving Suggestions: 

    1. Spring rolls 
    2. Noodles
An easy peanut dipping sauce with flavor and optional spice. The best part is you probably already...

Soy Scallion Dipping Sauce

  • Difficulty: Easy
  • Ingredients:
    • Quantity: 2 tablespoons, Ingredients: soy sauce                
    • Quantity: 1, Ingredients: scallion, sliced thin
    • Quantity: 1 tablespoon , Ingredients: water
    • Quantity: 2 teaspoons, Ingredients: rice vinegar
    • Quantity: 1 teaspoon, Ingredients: honey
    • Quantity: 1 teaspoon, Ingredients: toasted sesame oil
    • Ingredients: pinch red pepper flakes
  • Instructions:
    • Instructions:

      Whisk all ingredients together in small bowl. Enjoy!

  • Notes:

    Serving Suggestions:  

    1. Scallion pancakes
    2. Dumpling sauce
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Up your basic soy sauce dipping game with this simple recipe. Salty, a little sweet, and great as...

Mini Flavorful Bagels

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  • Difficulty: Medium
  • Ingredients:
    • Quantity: 350 grams, Ingredients: water, plus more for boiling
    • Quantity: 650 grams, Ingredients: bread flour, divided
    • Quantity: 3 grams, Ingredients: active dry yeast
    • Quantity: 25 grams, Ingredients: granulated sugar
    • Quantity: 25 grams, Ingredients: diastatic malt powder (if you can find!)
    • Quantity: 10 grams, Ingredients: salt
    • Ingredients: nonstick spray, as needed
    • Quantity: 25 grams, Ingredients: malt syrup, molasses or honey
    • Quantity: 10 grams, Ingredients: baking soda
    • Quantity: Toppings (optional)
    • Quantity: 10 grams, Ingredients: black sesame seed
    • Quantity: 10 grams, Ingredients: dried onion flakes
    • Quantity: 10 grams, Ingredients: salt, Maldon flake
    • Quantity: 7 grams, Ingredients: Poppy seed
    • Quantity: 5 grams, Ingredients: sesame seed
    • Quantity: 5 grams, Ingredients: dried garlic flakes
  • Instructions:
    • Instructions:

      In a stand mixer bowl, combine 350g water, 250g of the flour, and the active dry yeast. Cover the bowl with plastic wrap or a damp cloth and let the mixture proof at room temperature until it doubles in size and makes frothy bubbles that collapse when you tap the bowl on the countertop. This takes about two to four hours. (Look for a foam that resembles the one on a root beer float. If you don’t see this yet, just give the yeast a bit more time to work its magic.)

    • Instructions:

      In a bowl, combine the remaining 400g of bread flour with sugar, diastatic malt powder (optional), and salt.

    • Instructions:

      Reattach the bowl containing the sponge (from Step 1) to the stand mixer and fasten on the dough hook. Set the mixer to low. Gradually spoon in the dry ingredients and let the dough mix until it becomes stretchy and smooth and pulls away from the sides of the bowl, about 15 to 20 minutes. (This will be rough work for your stand mixer.) Cover the bowl with a damp cloth and let the dough cool in the fridge for 20 minutes.

    • Instructions:

      Line a half-sheet pan with parchment paper and coat with nonstick spray. Cover with plastic wrap. Working quickly to keep the dough cool, divide it into 65g portions and set them on the pan. Keep the entire sheet covered as you work, tucking each new portion underneath the plastic wrap to keep any crust from forming.

    • Instructions:

      Form the portions into balls. Here’s how we do it:
      First, form a dome. Make a circle with one hand, place a piece of portioned dough halfway inside it, and use one finger of your other hand to turn the dough while gradually pushing it through the circle. You want to end up with a nice, taut dome.

      Next, turn that dome into a ball. Hold the dome with the concave underside facing up. Pinch the dough closed across the "bowl," then roll the seam on the work surface until smooth. When you finish each piece, return it to its spot under the plastic wrap on the sheet pan.

    • Instructions:

      Refrigerate your dough babies for 20 minutes.

    • Instructions:

      Working with one ball at a time, use two fingers to pinch a hole through the center of the dough, turning it while you work. Once you break through the dough, turn it on its side (like a spinning wheel). Stick both of your index fingers through the hole from opposite directions, and spin them around each other, slowly stretching out the hole until you can fit three fingers through it. Return the shaped dough to its covered spot on the tray. (You might need a second tray.)

    • Instructions:

      Allow to proof at room temperature until a dough ring floats when set in a bowl of water. This will take about 20–40 minutes. (If the test ring sinks, proof a bit longer.)

    • Instructions:

      Make sure the tray(s) are wrapped tightly with plastic wrap, and let them cool in the refrigerator overnight (or up to 2 days) to allow flavors to develop.

    • Instructions:

      In a large pot over high heat, bring 5L water, malt syrup (or substitute), and baking soda to a boil.

    • Instructions:

      Preheat the oven to 425°F. Now is also the time to prepare your toppings. Have them out and ready.

    • Instructions:

      Working in batches, drop the bagels into the water and boil for 60 seconds, then flip them with a spider strainer or fork and boil for another 60 seconds. Transfer them, smooth sides up, to a lightly greased parchment paper-lined half-sheet pan.

    • Instructions:

      If you’re adding seasoning, now’s the time to sprinkle it over the tops of the bagels.

    • Instructions:

      Transfer to the center rack of the preheated oven. Bake for 7 minutes, spin the tray around to ensure even cooking, and continue baking until bagels have a nice, brown color—about 7 more minutes.

    • Instructions:

      They are best fresh out of the oven so eat them up!

  • Notes: Recipe from ChefSteps.
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The best bagel recipe I've tried. A light crisp on the outside and chewy in the middle. The closest...

Double Chocolate Brownies

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  • Difficulty: Easy
  • Ingredients:
    • Quantity: 1 cup, Ingredients: granulated sugar
    • Quantity: 1/2 cup, Ingredients: flour
    • Quantity: 1/3 cup, Ingredients: cocoa powder
    • Quantity: 1/2 teaspoon, Ingredients: salt
    • Quantity: 1/4 teaspoon, Ingredients: baking powder
    • Quantity: 2, Ingredients: eggs
    • Quantity: 1 teaspoon, Ingredients: vanilla
    • Quantity: 1/2 cup, Ingredients: canola oil (or vegetable oil)
    • Quantity: 1/2 cup, Ingredients: chocolate chips (mini chips are best or roughly chop regular chips)
  • Instructions:
    • Instructions:

      Preheat oven to 350°F.

    • Instructions:

      Combine all dry ingredients in a medium bowl, the sugar, flour, cocoa, salt, and baking powder.

    • Instructions:

      In a large bowl, whisk eggs, vanilla, and oil until combined.

    • Instructions:

      Stir in 1/3 dry mixture into wet at a time. Once fully incorporated, fold in chocolate chips.

    • Instructions:

      Grease 8"×8" pan and pour batter into pan. Bake at 350°F for about 22-28 minutes, or until an inserted toothpick comes out mostly clean.

    • Instructions:

      Let cool, or don't... soft, warm brownies are always the best.

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I like box brownies as much as the next person but a warm homemade brownie just hits different. Very...

Soft Pretzels

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  • Difficulty: Medium
  • Ingredients:
    • Quantity: 1 ½ cups, Ingredients: warm water (110 degrees)
    • Quantity: 3 tablespoons, Ingredients: vegetable oil
    • Quantity: 2 tablespoons, Ingredients: packed dark brown sugar
    • Quantity:  2 teaspoons, Ingredients: instant or rapid-rise yeast
    • Quantity: 3 ¾ cups (20 2/3 ounces), Ingredients: bread flour
    • Quantity: 4 teaspoons, Ingredients: Kosher salt
    • Quantity: ¼ cup, Ingredients: baking soda
  • Instructions:
    • Instructions:

      Lightly grease large bowl. In bowl of stand mixer, combine warm water, 2 tablespoons oil, sugar, and yeast and let sit until foamy, about 3 minutes. Combine flour and 4 teaspoons salt in separate bowl. Add flour mixture to yeast mixture. Fit stand mixer with dough hook and knead on low speed until dough comes together and clears sides of bowl, 4 to 6 minutes.

    • Instructions:

      Turn out dough onto lightly floured counter and knead by hand until smooth, about 1 minute. Transfer dough to greased bowl and cover with plastic wrap. Let dough rise at room temperature until almost doubled in size, about 60 minutes.

    • Instructions:

      Gently press center of dough to deflate. Transfer dough to lightly greased counter, divide into 12 equal pieces, and cover with plastic.

    • Instructions:

      Lightly oil 2 rimmed baking sheets. Working with 1 piece of dough at a time, roll into 22-inch-long rope. Shape rope into U with 2-inch-wide bottom curve and ends facing away from you. Crisscross ropes in middle of U, then fold ends toward bottom of U. Firmly press ends into bottom curve of U 1 inch apart to form pretzel shape. Transfer pretzels to prepared sheets, knot side up, 6 pretzels per sheet. Cover pretzels loosely with plastic and let rise at room temperature until slightly puffy, about 20 minutes.

    • Instructions:

      Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425°F. Dissolve baking soda in 4 cups water in Dutch oven and bring to boil over medium-high heat. Using slotted spatula, transfer 4 pretzels, knot side down, to boiling water and cook for 30 seconds, flipping halfway through cooking. Transfer pretzels to wire rack, knot side up, and repeat with remaining 8 pretzels in 2 additional batches. Let pretzels rest for 5 minutes.

    • Instructions:

      Grease sheets lightly with remaining 1 tablespoon oil. Sprinkle each sheet with 1/2 teaspoon salt. Transfer pretzels to prepared sheets, knot side up, 6 pretzels per sheet. Sprinkle 1 teaspoon salt evenly over pretzels.

    • Instructions:

      Bake pretzels until mahogany brown and any yellowish color around seams has faded, 15 to 20 minutes, switching and rotating sheets halfway through baking. Transfer pretzels to wire rack and let cool for 10 minutes. Serve warm and enjoy!!

  • Notes:

    VARIATIONS: To make cinnamon sugar pretzels. Don't sprinkle unbaked pretzels with salt. Instead, bake as is and then brush melted butter on baked pretzel. Dip in combined mixture of 1/2 cup sugar and 2 teaspoons cinnamon (or more if you like). 
     
    TO MAKE AHEAD: The pretzels are best eaten the day they are baked but will keep at room temperature in an airtight container for up to 2 days. Freeze pretzels, wrapped well in plastic wrap, for up to 1 month. To reheat room-temperature pretzels, brush tops lightly with water, sprinkle with salt, and toast on baking sheet at 300 degrees for 5 minutes. Let frozen pretzels thaw before reheating.

    Recipe from America's Test Kitchen. 

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If you're craving a classic soft baseball soft pretzel, this is the recipe for you! In less than 3...

Smooth & Creamy Hummus

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  • Difficulty: Easy
  • Ingredients:
    • Quantity: 1 1/4 cup, Ingredients: dried chickpeas, soaked overnight in lots of water
    • Quantity: 1 teaspoon, Ingredients: baking soda
    • Quantity: 2 teaspoons, Ingredients: salt
    • Ingredients: Juice of 2 lemons (+ more to taste)
    • Quantity: 1, Ingredients: head of garlic
    • Quantity: 1/2 can (200g, 7 oz), Ingredients: tahini
    • Quantity: 1 teaspoon, Ingredients: ground cumin
    • Quantity: 1/3 cup, Ingredients: extra virgin olive oil
    • Quantity: About 1 tsp, Ingredients: Salt (to taste)
  • Instructions:
    • Instructions:

      Soak dried chickpeas overnight in large bowl covered in water, they will expand so be generous with the water. Once soaked, add them to pot on medium heat, sprinkle in baking soda, and stir for about 3 minutes. After 3 minutes, cover chickpeas and with water, add salt and bring to simmer. Cook your chickpeas until tender, 20-30 minutes (they should break apart when you squish them). Foam will form on top of the water, just skim off if needed. Once cooked, strain and transfer to bowl. Rinse chickpeas under cold water and remove all the husks that float to the top. Fewer husks result in a smoother hummus. Once husks are removed, strain your chickpeas again and dump in a food processer.

    • Instructions:

      In a blender, combine lemon juice, splash of water and garlic cloves. Tip: You don't need to peel the individual garlic cloves. Blend until smooth. Strain this mixture into a medium-size bowl. With a spoon, press as much liquid as you can through strainer until only hard bits are left. Add your tahini to lemon juice mixture and stir until it looks dry. Then, adding a splash of water at a time, stir until it becomes the consistency of a smooth thick batter. Finally, add a pinch of ground cumin.

    • Instructions:

      Add your tahini/lemon mixture into the food processer (or blender for an extra smooth hummus) with your chickpeas. Add your olive oil and salt and blend until smooth, about 2 minutes. Taste your hummus and add in more lemon, salt, or olive oil as needed. If it doesn't look smooth, add a few ice cubes and process again.

    • Instructions:

      Transfer your hummus to a bowl, drizzle with extra virgin olive oil, and you're good to go!

  • Notes: Make it a complete dish by whipping up homemade pita or flatbread for the perfect dipping vessel.
  • Additional Images:
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This is a classic hummus recipe that everyone will love. It is smooth and creamy and can be made with...

Delicious and Moist Chocolate Chip Banana Bread

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  • Difficulty: Easy
  • Ingredients:
    • Quantity: 2 cups, Ingredients: all-purpose flour (I substituted 1/4 cup for 1/4 cup ground flaxseed)
    • Quantity: 1 teaspoon, Ingredients: baking soda
    • Quantity: 1/4 teaspoon, Ingredients: salt
    • Quantity: 1 teaspoon, Ingredients: cinnamon (1/2 teaspoon in batter, 1/2 teaspoon sprinkled on top before baking)
    • Quantity: 1/2 cup* (or 1/4 cup if adding yogurt below) , Ingredients: butter
    • Quantity:  3/4 cup, Ingredients: brown sugar
    • Quantity: 2, Ingredients: eggs, beaten
    • Quantity: 2 1/3 cup (about 3), Ingredients: mashed overripe bananas
    • Quantity: 1 teaspoon, Ingredients: vanilla
    • Quantity: 1/4 cup, Ingredients: plain yogurt* (optional, adds flavor and moisture)
    • Quantity: 1 cup, Ingredients: toasted pecans (optional)
    • Quantity:  1/2 cup, Ingredients: mini chocolate chips (optional)
    • Ingredients: Turbinado sugar (coarse sugar) 
  • Instructions:
    • Instructions:

      Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan (Line pan with parchment paper for easy removal).

    • Instructions:

      In a large bowl, combine flour, baking soda, salt, cinnamon, and ground flaxseed (optional).

    • Instructions:

      In a separate bowl, cream together butter and brown sugar. Stir in yogurt (optional), eggs, mashed bananas and vanilla until well blended.

    • Instructions:

      Stir banana mixture into flour mixture; stir just until moistened. If adding chocolate chips and nuts, fold in now.

    • Instructions:

      Pour batter into prepared loaf pan. Sprinkle 1/2 teaspoon cinnamon and 1-2 tablespoons of turbinado sugar on top.

    • Instructions:

      Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the center comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Let cool and enjoy!

  • Notes:

    This recipe is my go-to banana bread recipe. It is moist and flavorful and reminds me of my childhood. It is super simple to make and so satisfying. I love it which chocolate chips and sometimes nuts. It is the perfect morning snack with a cup of tea or an after-dinner treat that will leave you dreaming of moist banana bread. It's hard to mess up and I easily substitute ingredients for healthier alternatives. Enjoy!

    TIP: Use mini chocolate chips or roughly chop regular size chocolate chips. If they are too large, they will sink to the bottom when cooking.

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This recipe reminds me of my childhood. By far my favorite banana bread recipe. Super moist and goes...

Best Pizza Recipe (Dough & Sauce)

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  • Difficulty: Easy
  • Ingredients:
    • Quantity: Dough, Ingredients: _______
    • Quantity: 3 cups (16 1/2 ounces), Ingredients: bread flour, plus more for work surface
    • Quantity: 2 tablespoons, Ingredients: sugar
    • Quantity: ½ teaspoon, Ingredients: instant or rapid-rise yeast
    • Quantity: 1 ⅓ cups (about 10 1/2 ounces), Ingredients: ice water
    • Quantity: 1 tablespoon, Ingredients: vegetable oil, plus more for work surface
    • Quantity: 1 ½ teaspoons, Ingredients: table salt
    • Quantity: Sauce, Ingredients: _______
    • Quantity: 1 (28-ounce) can, Ingredients: whole peeled tomatoes, drained and liquid discarded
    • Quantity: 1 tablespoon, Ingredients: extra-virgin olive oil
    • Quantity: 1 teaspoon, Ingredients: red wine vinegar
    • Quantity: 2 medium cloves (about 2 teaspoons), Ingredients: garlic, minced
    • Quantity: 1 teaspoon, Ingredients: table salt
    • Quantity: 1 teaspoon, Ingredients: dried oregano
    • Quantity: ¼ teaspoon, Ingredients: ground black pepper
    • Quantity: Cheese, Ingredients: _______
    • Quantity: 1 ounce (about 1/2 cup) , Ingredients: finely grated Parmesan cheese
    • Quantity: 8 ounces (about 2 cups) , Ingredients: whole milk mozzarella, shredded
  • Instructions:
    • Instructions:

      FOR THE DOUGH: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

    • Instructions:

      Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

    • Instructions:

      FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.

    • Instructions:

      TO BAKE THE PIZZA: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500°F. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

    • Instructions:

      Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.

  • Notes:

    TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:

    HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.

    DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.

    MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.

    Recipe from America's Test Kitchen.

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If you're looking for a flavorful, chewy NY style pizza dough with a vibrant fresh red sauce look...

Rustic Flatbread

  • Difficulty: Easy
  • Ingredients:
    • Quantity: 1 cup, Ingredients: warm water (110 degrees), plus extra as needed
    • Quantity: ¼ cup, Ingredients: plain yogurt (see notes for alterations)
    • Quantity: 2 tablespoons, Ingredients: extra-virgin olive oil
    • Quantity: 2 ¼ teaspoons, Ingredients: instant or rapid-rise yeast
    • Quantity: 2 teaspoons, Ingredients: sugar
    • Quantity: 2 ½ cups (13 3/4 ounces), Ingredients: bread flour, plus extra as needed
    • Quantity: ¼ cup (1 1/3 ounces), Ingredients: whole-wheat flour
    • Quantity: 1 ½ teaspoons, Ingredients: salt
    • Quantity: 1 ½ tablespoons, Ingredients: unsalted butter, melted
    • Ingredients: coarse sea salt
  • Instructions:
    • Instructions:

      Whisk water, yogurt, 1 tablespoon oil, yeast, and sugar in 2-cup liquid measuring cup until yeast dissolves. Whisk bread flour, whole-wheat flour, and salt together in bowl of stand mixer. Using dough hook with mixer on low speed, slowly add water mixture and mix until dough comes together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 8 minutes. (If after 4 minutes dough is still very sticky, add 1 to 2 tablespoons extra flour; dough should clear sides of bowl but stick to bottom.)

    • Instructions:

      Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1½ hours.

    • Instructions:

      Adjust oven rack to middle position and heat oven to 200 degrees. Transfer dough to lightly floured counter, divide into 4 pieces, and cover with greased plastic. Working with 1 piece of dough at a time (keep other pieces covered), round dough into smooth, taut balls. Let balls rest, covered, for 10 minutes.

    • Instructions:

      Grease 12-inch cast-iron skillet with remaining 1 tablespoon oil and heat over medium heat for 5 minutes. Meanwhile, press and roll 1 dough ball into 9-inch round of even thickness, sprinkling dough and counter with flour as needed to prevent sticking. Using fork, poke entire surface of round 20 to 25 times.

    • Instructions:

      Using paper towels, carefully wipe out oil in skillet, leaving thin film on bottom and sides. Mist top of dough lightly with water. Place dough in skillet, moistened side down, then mist top surface of dough with water. Cover and cook until bottom of bread is browned in spots across surface, 2 to 4 minutes. Flip bread, cover, and continue to cook until lightly browned on second side, 2 to 3 minutes. (If bread puffs up, gently poke with fork to deflate.)

    • Instructions:

      Brush 1 side of bread with about 1 teaspoon melted butter and sprinkle with sea salt. Serve immediately or transfer to ovensafe plate, tent with aluminum foil, and keep warm in oven. Repeat with remaining 3 dough balls, melted butter, and sea salt. Enjoy!

  • Notes:

    Yogurt Alternation: I have made this recipe several times and have switched out the yogurt each time. I have used anything from coconut yogurt to sour cream to vegan cream cheese. The yogurt adds moisture and a bit more flavor and therefore can be substituted for anything with a similar texture. (I substitute because my mom loves her yogurt and during the COVID-19 stay in place order, I don't want to use up anything she will miss.) 

    This flatbread is super versatile and goes great with anything from homemade hummus to shakshuka.  If you are looking for a lighter bread with a pocket, try my homemade pita.

    Recipe adapted from America's Test Kitchen. 

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If you need a good, flavorful flatbread in less than 2 hours this is the recipe for you. You don't...

Morning Buns

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  • Difficulty: Medium
  • Ingredients:
    • Quantity: Dough, Ingredients: ______
    • Quantity: 3 cups, Ingredients: all-purpose flour
    • Quantity: 1 tablespoon, Ingredients: sugar
    • Quantity: 1 envelope (2 1/4 teaspoons), Ingredients: instant or rapid-rise yeast
    • Quantity: ¾ teaspoon, Ingredients: salt
    • Quantity: 24 tablespoons, Ingredients: unsalted butter, cut into 1/4-inch-thick slices and chilled
    • Quantity: 1 cup, Ingredients: sour cream, chilled
    • Quantity: ¼ cup, Ingredients: orange juice, chilled
    • Quantity: 3 tablespoons, Ingredients: ice water
    • Quantity: 1 large, Ingredients: egg yolk
    • Quantity: Filling, Ingredients: ______
    • Quantity: ½ cup, Ingredients: granulated sugar
    • Quantity: ½ cup, Ingredients: packed light brown sugar
    • Quantity: 1 tablespoon, Ingredients: grated orange zest
    • Quantity: 2 teaspoons, Ingredients: ground cinnamon
    • Quantity: 1 teaspoon, Ingredients: vanilla extract
  • Instructions:
    • Instructions:

      MAKE DOUGH Combine flour, sugar, yeast, and salt in large zipper-lock bag. Add butter to bag, seal, and shake to coat. Press air out of bag and reseal. Roll over bag several times with rolling pin, shaking bag after each roll, until butter is pressed into large flakes. Transfer mixture to large bowl and stir in sour cream, orange juice, water, and egg yolk until combined.

    • Instructions:

      ROLL DOUGH Turn dough onto floured surface and knead briefly to form smooth, cohesive ball. Roll dough into 20 by 12-inch rectangle. Starting at short edge, roll dough into tight cylinder. Pat cylinder flat to 12 by 4-inch rectangle and transfer to parchment-lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.

    • Instructions:

      FILL AND SHAPE Line 12-cup muffin tin with foil liners and grease liners with cooking spray. Combine granulated sugar, brown sugar, orange zest, cinnamon, and vanilla in medium bowl. Remove dough from freezer and place on lightly floured surface. Roll dough into 20 by 12-inch rectangle and sprinkle evenly with filling, leaving ½-inch border around edges. Starting at long edge, roll dough into tight cylinder and pinch lightly to seal seam. Trim ½ inch dough from each end and discard. Cut cylinder into 12 pieces and transfer, cut side up, to prepared muffin cups. Cover loosely with plastic and refrigerate at least 4 hours or up to 24 hours.

    • Instructions:

      LET RISE AND BAKE Adjust oven rack to middle position and place loaf or cake pan on bottom of oven. Remove plastic from buns and place in oven. Set oven to warm setting, and let buns rise until puffed and doubled in size, 20 to 30 minutes. (It's okay if they don't fully rise, the will rise more when you bake them.) Remove buns from oven and heat oven to 425 degrees. Bake until buns begin to rise, about 5 minutes, then reduce oven temperature to 325 degrees. Bake until deep golden brown, 40 to 50 minutes, rotating pan halfway through baking. Let buns cool in muffin tin on wire rack for 5 minutes, then transfer to wire rack and discard liners. Serve warm.

    • Instructions:

      MAKE AHEAD: Transfer filled muffin tin to freezer until buns are firm, about 30 minutes. Transfer buns (with liners) to zipper-lock bag and freeze for up to 1 month. To finish, return buns to muffin tin and refrigerate for at least 8 hours or up to 24 hours. Proceed with step 4. 

  • Notes:

    I first fell in love with morning buns while visiting a local bakery, Tartine, in Berkeley, California. (I highly recommend you go if you are in town.) Since being ordered to stay in place during the COVID-19, I wanted to bring back some great memories of waking up early to drive over and grab a fresh morning bun and wander the local downtown with birds chirping and the brisk California air in my hair. This was the next best thing. If you are wondering what a morning bun is, it is best described as a cinnamon roll and croissant crossover.  These are best enjoyed fresh out of the oven with a nice cup of tea or coffee. :) 

    Recipe from America's Test Kitchen.

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A mix between a cinnamon roll and croissant. Sweet, crunchy, flaky, buttery. Heaven! 

Chicken Dumplings

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  • Difficulty: Medium
  • Ingredients:
    • Quantity: Dough, Ingredients: ______
    • Quantity: 2 ½ cups (12 1/2 ounces), Ingredients: all-purpose flour
    • Quantity: 1 cup, Ingredients: boiling water
    • Quantity: Filling, Ingredients: ______
    • Quantity: 6 cups, Ingredients: napa cabbage, cut into 1-inch pieces
    • Ingredients: salt (careful if the meat is already seasoned)
    • Quantity: 16 ounces, Ingredients: ground chicken (I used plastic packaged ground Italian chicken during the COVID-19 quarantine)
    • Quantity: 2 tablespoons, Ingredients: soy sauce, plus extra for dipping
    • Quantity: 2 tablespoons, Ingredients: toasted sesame oil
    • Quantity: 1 tablespoon, Ingredients: vegetable oil, plus 2 tablespoons for pan-frying (optional)
    • Quantity: 1 tablespoon, Ingredients: rice wine vinegar
    • Quantity: 1 tablespoon, Ingredients: hoisin sauce
    • Quantity: 1 tablespoon, Ingredients: grated fresh ginger
    • Quantity: ¼ teaspoon, Ingredients: ground pepper
    • Quantity: 4, Ingredients: scallions, chopped
    • Ingredients: Black or rice vinegar
  • Instructions:
    • Instructions:

      FOR THE DOUGH: Place flour in food processor. With processor running, add boiling water. Continue to process until dough forms ball and clears sides of bowl, 30 to 45 seconds longer. Transfer dough to counter and knead until smooth, 2 to 3 minutes. Wrap dough in plastic wrap and let rest for 30 minutes.

    • Instructions:

      FOR THE FILLING: While dough rests, scrape any excess dough from now-empty processor bowl and blade. Pulse cabbage in processor until finely chopped, 8 to 10 pulses. Transfer cabbage to medium bowl and stir in 1/2 teaspoon salt; let sit for 10 minutes. Using your hands, squeeze excess moisture from cabbage. Transfer cabbage to small bowl and set aside.

    • Instructions:

      Pulse chicken, soy sauce, sesame oil, 1 tablespoon vegetable oil, rice wine, hoisin, ginger, pepper, and 1/2 teaspoon salt in now-empty food processor until blended and slightly sticky, about 10 pulses. Scatter cabbage over chicken mixture. Add scallions and pulse until vegetables are evenly distributed, about 8 pulses. Transfer chicken mixture to small bowl and, using rubber spatula, smooth surface. Cover with plastic and refrigerate.

    • Instructions:

      Line 2 rimmed baking sheets with parchment paper. Dust lightly with flour and set aside. Unwrap dough and transfer to counter. Roll dough into 12-inch cylinder and cut cylinder into 4 equal pieces. Set 3 pieces aside and cover with plastic. Roll remaining piece into 8-inch cylinder. Cut cylinder in half and cut each half into 5 equal pieces. Place dough pieces on 1 cut side on lightly floured counter and lightly dust with flour. Using palm of your hand, press each dough piece into 2-inch disk. Cover disks with damp towel.

    • Instructions:

      Roll 1 disk into 3 1/2-inch round (wrappers needn’t be perfectly round) and re-cover disk with damp towel. Repeat with remaining disks. (Do not overlap disks.)

    • Instructions:

      Using rubber spatula, mark filling with cross to divide into 4 equal portions. Transfer 1 portion to small bowl and refrigerate remaining filling. Working with 1 wrapper at a time (keep remaining wrappers covered), place scant 1 tablespoon filling in center of wrapper. Brush away any flour clinging to surface of wrapper. Lift side of wrapper closest to you and side farthest away and pinch together to form 1 1/2-inch-wide seam in center of dumpling. (When viewed from above, dumpling will have rectangular shape with rounded open ends.) Lift left corner farthest away from you and bring to center of seam. Pinch to seal. Pinch together remaining dough on left side to seal. Repeat pinching on right side. Gently press dumpling into crescent shape and transfer to prepared sheet. Repeat with remaining wrappers and filling in bowl. Repeat dumpling-making process with remaining 3 pieces dough and remaining 3 portions filling.

    • Instructions:

      A. TO PAN-FRY: Brush 12-inch nonstick skillet with 1 tablespoon vegetable oil. Evenly space 16 dumplings, flat sides down, around edge of skillet and place four in center. Cook over medium heat until bottoms begin to turn spotty brown, 3 to 4 minutes. Off heat, carefully add ½ cup water (water will sputter). Return skillet to heat and bring water to boil. Cover and reduce heat to medium-low. Cook for 6 minutes. Uncover, increase heat to medium-high, and cook until water has evaporated and bottoms of dumplings are crispy and browned, 1 to 3 minutes. Transfer dumplings to platter, crispy sides up. (To cook second batch of dumplings, let skillet cool for 10 minutes. Rinse skillet under cool water and wipe dry with paper towels. Repeat cooking process with 1 tablespoon vegetable oil and remaining dumplings.)

      B. TO BOIL: Bring 4 quarts water to boil in large Dutch oven over high heat. Add 20 dumplings, a few at a time, stirring gently to prevent them from sticking. Return to simmer, adjusting heat as necessary to maintain simmer. Cook dumplings for 7 minutes. Drain well.

    • Instructions:

      Serve dumplings hot, passing vinegar, chili oil, and extra soy sauce separately for dipping.

  • Notes:

    TO MAKE AHEAD: Freeze uncooked dumplings on rimmed baking sheet until solid. Transfer to zipper-lock bag and freeze for up to 1 month. To pan-fry, increase water to 2/3 cup and covered cooking time to 8 minutes. To boil, increase cooking time to 8 minutes.

    TIPS & ALTERATIONS
    I made these in March 2020 during the COVID-19 times. I live in Northern California and during our "shelter in place" order, I decided to take on the seemingly easy task of making potstickers. While these started off as pork dumplings I quickly came to realize that pork, chicken or any other ground meat would be difficult to find. After my fourth grocery store, I found plastic packaged Italian ground chicken and headed home. If you can not find ground chicken or any other ingredient, don't worry! This is a very versatile recipe and almost everything can be switched out or even omitted. Good luck, I know they will turn out great! 

    Do your potstickers stick to the pan when you pan fry them? Quick tip! Heat a drizzle of oil in the pan, place your dumplings down and leave them alone until the brown! Once they brown, they should release from the pan more easily.

    Recipe from America's Test Kitchen.

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I ALWAYS have a few batches of these in the freezer. Homemade dumplings hit different! You can also...

Classic New York Cheesecake

  • Difficulty: Medium
  • Ingredients:
    • Quantity: Crust, Ingredients: ______
    • Quantity: 6, Ingredients: whole graham crackers, broken into pieces
    • Quantity: ⅓ cup (2 1/3 ounces), Ingredients: dark brown sugar, packed
    • Quantity: ½ cup (2 1/2 ounces), Ingredients: all-purpose flour
    • Quantity: ¼ teaspoon, Ingredients: salt
    • Quantity: 7 tablespoons, Ingredients: unsalted butter, melted
    • Quantity: Filling, Ingredients: ______
    • Quantity: 2 ½ pounds, Ingredients: cream cheese, softened
    • Quantity: 1 ½ cups (10 1/2 ounces), Ingredients: granulated sugar
    • Quantity: ⅛ teaspoon, Ingredients: salt
    • Quantity: ⅓ cup, Ingredients: sour cream
    • Quantity:  2 teaspoons, Ingredients: lemon juice
    • Quantity: 2 teaspoons, Ingredients: vanilla extract
    • Quantity: , Ingredients: large eggs, whole
    • Quantity: 2 , Ingredients: large egg yolks
  • Instructions:
    • Instructions:

      FOR THE CRUST: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, 2 pulses. Add 6 tablespoons melted butter and pulse until crumbs are evenly moistened, about 10 pulses. Brush bottom of 9-inch springform pan with 1/2 tablespoon melted butter. Using your hands, press crumb mixture evenly into pan bottom. Using flat bottom of measuring cup or ramekin, firmly pack crust into pan. Bake on lower-middle rack until fragrant and beginning to brown around edges, about 13 minutes. Transfer to rimmed baking sheet and set aside to cool completely. Reduce oven temperature to 200 degrees.

    • Instructions:

      FOR THE FILLING: Using stand mixer fitted with paddle, beat cream cheese, 3/4 cup sugar, and salt at medium-low speed until combined, about 1 minute. Beat in remaining 3/4 cup sugar until combined, about 1 minute. Scrape beater and bowl well; add sour cream, lemon juice, and vanilla and beat at low speed until combined, about 1 minute. Add egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl and beater. Add whole eggs two at a time, beating until thoroughly combined, about 30 seconds after each addition. Pour filling through fine-mesh strainer set in large bowl, pressing against strainer with rubber spatula or back of ladle to help filling pass through strainer.

    • Instructions:

      Brush sides of springform pan with remaining 1/2 tablespoon melted butter. Pour filling into crust and set aside for 10 minutes to allow air bubbles to rise to top. Gently draw tines of fork across surface of cake to pop air bubbles that have risen to surface.

    • Instructions:

      When oven thermometer reads 200 degrees, bake cheesecake on lower rack for 40 minutes. After 40 minutes, remove cake from oven and use toothpick to pierce any bubbles that have risen to surface. Return to oven and continue to bake until center registers 165 degrees, 2 1/4 to 2 3/4 hours longer. Remove cake from oven and increase oven temperature to 500 degrees.

    • Instructions:

      When the oven reaches 500 degrees, bake cheesecake on upper rack until top is evenly browned, 2 to 4 minutes, placing rimmed baking sheet on lower rack to catch any drips. Let cool for 5 minutes; run paring knife between cheesecake and side of springform pan. Let cheesecake cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours. (Leftovers can be refrigerated for up to 4 days.)

    • Instructions:

      To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving plate. Let cheesecake stand at room temperature for about 30 minutes. To slice, dip sharp knife in very hot water and wipe dry between cuts. Enjoy!

  • Notes:

    Try serving with fresh berries and whipped cream! 

    Recipe from America's Test Kitchen.

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Not just good, great! Classic, creamy, rich, irresistible, and pretty much foolproof! ...

Pita Bread

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  • Difficulty: Medium
  • Ingredients:
    • Quantity: 2⅔ cups (14⅔ ounces) , Ingredients: King Arthur bread flour    
    • Quantity: 2¼ teaspoons, Ingredients: instant or rapid-rise yeast
    • Quantity: 1⅓ cups (10½ ounces), Ingredients: ice water
    • Quantity: ¼ cup, Ingredients:  extra-virgin olive oil
    • Quantity: 4 teaspoons, Ingredients: honey
    • Quantity: 1¼ teaspoons, Ingredients: salt
    • Ingredients: vegetable oil spray
  • Instructions:
    • Instructions:

      Whisk flour and yeast together in bowl of stand mixer. Add ice water, oil, and honey on top of flour mixture. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let dough stand for 10 minutes.

    • Instructions:

      Add salt to dough and mix on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Divide dough into 8 equal pieces (about 3⅜ ounces each). Shape dough pieces into tight, smooth balls and transfer, seam side down, to rimmed baking sheet coated with oil spray. Spray tops of balls lightly with oil spray, then cover tightly with plastic wrap and refrigerate for at least 16 hours or up to 24 hours.

    • Instructions:

      One hour before baking pitas, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 425°F.

    • Instructions:

      Remove dough from refrigerator. Coat 1 dough ball generously on both sides with flour and place on well-floured counter, seam side down. Use heel of your hand to press dough ball into 5-inch circle. Using rolling pin, gently roll into 7-inch circle, adding flour as necessary to prevent sticking. Roll slowly and gently to prevent any creasing. Repeat with second dough ball. Brush both sides of each dough round with pastry brush to remove any excess flour. Transfer dough rounds to unfloured peel, making sure side that was facing up when you began rolling is faceup again.

    • Instructions:

      Slide both dough rounds carefully onto stone and bake until evenly inflated and lightly browned on undersides, 1 to 3 minutes. Using peel, slide pitas off stone and, using your hands or spatula, gently invert. (If pitas do not puff after 3 minutes, flip immediately to prevent overcooking.) Return pitas to stone and bake until lightly browned in center of second side, 1 minute. Transfer pitas to wire rack to cool, covering loosely with clean dish towel. Repeat shaping and baking with remaining 6 pitas in 3 batches. Let pitas cool for 10 minutes before serving. Or not, just don't burn yourself.

  • Notes:

    Recipe from America's Test Kitchen. 

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Yes, you have to let these sit overnight but it is worth it! Foolproof pita pockets with a perfect...