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…

If you have been to France, it’s hard not to have a love affair with Croissants. Croissants and all breads are taken quite seriously there, and I don’t blame them at all. Few things are as enjoyable to eat than a fresh croissant, so I am really looking forward to this recipe. I am currently writing this as the dough is resting mid recipe, and I have already read the recipe what feels like a zillion times. However, there are many moves throughout this process that are a little weird the first time, and you want to be sure you are doing it correctly. Little things like having the butter…

I have largely avoided cooking beets my entire life until this week. They are an absolute mess to work with and that is putting it lightly. Also have not been too much of a fan from past times, a little too earthy for me. However, every once in a while, a restaurant surprises you with the quality of beets they produce to showcase the true potential of the vegetable. So basically, like most people including myself, you are probably looking for a better way to prepare beets and actually be proud of the result. Let’s take a look at the Foreign Cinema Beets Three ways to show a few different…

This Mac n’ Cheese is not for the faint of heart, or those lactose intolerant. If you are used to making a traditional craft mac n’ cheese, then prepare to have your mind blown. This uses Cowgirl Creamery’s Wagon Wheel cheese, as well as a white cheddar for a little kick. Again, this turns out amazing, but is a little fatty to put it lightly. Also this make an insane size portion. So I hope you are cooking for a huge family or a dinner party, or if you want leftovers for a few days like me, or you can half the recipe. In the recipe, they also used Rotelle…

Another pasta? Yeah I know, slight obsession. This one intrigued me because I had never really worked with fresh beets until this week, let alone in a pasta. Word of warning, they are not the easiest to work with. Red beets stain literally everything, they are not as easy to peel as advertised, and it’s just a messy process. The end result is impressive, but just a heads up, try not to get frustrated, and your hands might be red for a few hours but it washes out. So a beet stuffed pasta? Beets have never been my favorite, in fact I have usually avoided them. In the past they…