There are recipes on this blog that you should be doing, then there are recipes that you better be doing. This is one of those recipes. Pop Tarts have always been a snack that has potential to be so much better. There is never quite enough filling, clearly a little stale, and qualifies as “just good enough” typically. Maybe a camping snack you need in a pinch, but never a staple in the pantry, except for little kids maybe. Well today, we are going to change all of that. Your house is going to smell like fresh croissants with about 1/10 of the work. What is great about this recipe…

Eating a pasta with some kind of thick sauce or gravy is something that is pat of almost every kids childhood. However the bolognese sauce has taken over so many iterations around the world, who knows if you have actually eaten anything close to an original recipe. A good bolognese is all about melding the flavors together, which takes a good amount of time. I’ve heard this from many chefs, but the saying goes, “good cooking waits for no one”. Which is especially true for pasta sauces. Bolognese is so beloved and protected in Bologna, that the recipe was codified and made official by the city in the 1970s. Even…

I am always trying to find and make more pasta sauces other than what is canned in the store. While they provide an extreme convenience at a great price, after a while I get so bored with them. The taste is never going to really blow you away, and always felt I could do a better job if I actually tired. Need a meal in a pinch, no problem. But if you have some extra time on your hands, go ahead and do yourself a favor and try out some new sauce. Bolognese has been tough for me in the past. Looking up recipes online only got me so far,…

I didn’t think I would actually make this dish, then I came across some cheap caviar and said why not. I thought my first caviar dish was going to be Oysters and Pearls from the French Laundry, but I am not ready for that. I really like asparagus, and am always looking for more ways to improve on that technique so I was eager to do this dish. Apparently I have been over cooking my asparagus for a long time now, I was shocked at how quickly we cook them for in this recipe. Cookbook – Beginnings – How I Like to Start a Meal Ingredients – Creme fraiche dressing…

The dough behind SPQR Egg Dough pastas! Pretty quick recipe and will be a great substitute to the typical recipes that you are making. Let me know what you think in the comments below! Cookbook – SPQR Ingredients – 00 Flour – Scant 2 cups (250 grams) – I ended up using more, probably around 300 grams, if not more Salt – 2 grams Egg yolks – 220 grams – this came out to 14 yolks for me, but the book says 11 for them Olive oil – 5 grams Tools – Stand mixer (optional) Bench scraper Step 1 – Mix the Eggs If doing by hand – Crack all…

I have been enjoying making the Southeast Asian dishes that I have been making since the recipes introduce you to new ingredients, but is really not that far off from how you would normally cook. Chicken and Rice is a very easy dish, but this style cooking takes your chicken to new places that you don’t normally go. Hope you enjoy this simple recipe to spice up your simple chicken and rice dishes! Cookbook – Burma Superstar Ingredients – Boneless skinless chicken – 1 pound Cumin – 1/2 tsp Ground mustard seeds – 1/2 tsp Sriracha – 2 tbsp Soy Sauce – 1 tbsp Fish Sauce – 1 tsp Sugar…

I have fond memories of going to Aziza for the first time. Aziza is the restaurant Mourad Lahlou opened before Mourad, and is located in the Outer Richmond neighborhood. Very unassuming corner location, but were easily some of the best meals that I had in my life. I actually convinced by Aunt/Uncle and their friends to go there when they were in town, and to this day say it was one of the best meals of their life. I had originally heard about Aziza in college when watching a show on the Food Network called “The Best Thing I’ve Ever Eaten”, and SF chef Chris Cosentino was on. His pick…

Okay, so I was not expecting to make this, but I saw squid ink at a specialty store I shop at and got really excited, so I jumped on the opportunity. I have always wanted to make squid ink pasta, but seemed like such a chore as squid ink is not something that you are going to find at Safeway unfortunately. Squid ink is definitely a more adventurous pasta dish that you do not see everyday, but there is something about it’s attractiveness that I have always loved. The dough making process for this dish is also slightly different as well, much well eggs, more water, more flour than traditional…

This recipe is so simple, so easy, anyone can make this and barely takes any time at all. We used only 2 ears of corn instead of 3 and had zero leftovers within about 10 minutes because of how great this is. Plus you are getting two recipes within in, to top the corn, you need to make fresh pico de gallo! This is typically a dish served by street vendors in Mexico, and is a perfect dish to shake things up at home. I prefer eating it with tortilla chips, but can be eaten straight as well. Hope you enjoy, let me know what you think in the comments…

I had my doubts about this one. It seemed too simple, and from the book, they said this was their most popular New Years Eve hors d’oeuvre of the last decade for them. Outselling the likes of caviar, foie gras, oysters, crab, and truffle laden pizzas. A gougere is a basically a french cheese puff, and in this case, gets stuffed with bacon, arugula, and pickled onions. Do the pickled onions the night before, it takes less than 10 minutes to complete, and you will not be sorry. The onions with the bacon are a match made in heaven, and work too well together. Seriously try this, it’s way better…