I discovered a video on YouTube from "Kitchen in the Shire" in which she referred to a dish as "The Egg Thing," which she learned from a lady at the Norwegian Church. After some research and discussions with my Norwegian in-laws, I found out that the actual name is Strata, but "Egg Thing" is quite fitting too! In Norway, this dish is a traditional Christmas morning favorite. It's similar to a cheesy bread pudding and kind of like a quiche. Annotated Cooking Notes: You can def

This recipe is from Eva over at Pastagrammer.com . It takes a while to cook, but it can be made well in advance. You can cook this dish hours ahead of time, let the ingredients sit, and quickly toss them together for dinner. Secra e Suriaca literally translates to Swiss chard and beans. I find bean dishes really satisfying in the fall, and they perfectly highlight why meat isn't necessary for every meal. Annotated Cooking Notes: Yes, Canned beans can work, but dry beans tast

Every year growing up, my Mom made black eyed peas for New Year's Day, the legend is they bring good luck. The base of this recipe is from my mom's recipe, but of course I have chefed this up by adding some ingredients from Drew Cooks on Instagram. This has been my goto recipe for the last two years. Ingredients 1lb bag black eye peas 10 oz pork shoulder cubed 2 tbs oil 4 slices chopped bacon 1 diced Jalapeno pepper 1 diced onion 4 minced garlic cloves 1 1/2 tsp salt 1 tsp

Yes, this recipe can intimidate people, but that is only because poaching eggs are scary; if you follow the process, it's not hard to master the technique. My suggestion, if you're new to poaching, double the amount of eggs so some will turn out to your liking. This recipe is divine and perfect for that Sunday Brunch w/ friends. it's easy to make this visually stunning and can be a show stopper to your table. Julia's Hollandaise sauce is a simple recipe that is perfect for p

This recipe and I have an interesting history. I first tried gnudi at my all-time favorite restaurant, Animal. The moment I tasted it, I fell in love with the silky velvet texture. It took me several months and several conversations with several Chefs de Cuisine of Animal and head chef Vinny Dotolo. The word gnudi translates to nude and refers to a naked ravioli. So essentially, these are raviolis without the pasta dressing. Annotated Cooking Notes: A few things. 1) You need

This is a simple and fast one-pan pasta that can be prepared in just a few minutes. By starting to crisp the prosciutto and boil the water simultaneously, you can have this dish ready in about 30 minutes from start to finish. I adopted This recipe from the Youtuber Chris Red Hots Ingredients 3 Tbs Butter 1/2 white onion, diced 3 cloves garlic, chopped 1/2 cup vodka 3/4 cup heavy cream 1 cup red pasta sauce 1 cup grated Parmesan cheese 1 package prosciutto Basil leaves 1 pa

Growing up in an Armenian family, tabbouleh was a frequent dish on our dinner table. It's a vibrant, refreshing burst of flavor, and for me, it embodies the taste of home, love, and tradition in every spoonful. Annotated Cooking Notes: This is almost identical to my mom's recipe, but it originates from feelgoodfoodie.net . Yumna, the cook, made some excellent choices. The first is soaking the bulgur in the dressing. While my mom used to soak the wheat in water and prepare th

Loin chops are the most tender part of a lamb. Way more tender than chops from the rack of lamb. This Recipe comes from my friends at Animal, Jon and Vinny and taknig their advice lamb is best served medium rare. Annotated Cooking Notes: Making it all in one dish really does make the difference. Using the grease from the lamb really infuses the hash. Ingredients 5 tablespoons canola or grapeseed oil 1 large Yukon Gold or russet potato, peeled and diced into ½-inch cubes 1½ t

A one-pan dish, with very few ingredients, that is not only easy to make but also filling and delicious, yes sign me up. This is one of my wife's favorite recipes. Ingredients 1 lb Ground Beef 2 Medium sweet potatoes, peeled and diced 2 medium zucchini, sliced 1 onion, diced 2 cloves of garlic, minced 1 tablespoon of olive oil Salt and pepper to taste 1 tsp paprika 1 tsp dried oregano 1/2 cup shredded cheese (optional) Fresh parsley, chopped for garnish Directions 1. Begin by

This isn’t the best Basque cheesecake recipe but it is the easiest and most accessible. A quick easy delicious version of a simple cheese cake. Annotated Cooking Notes: You really do want to fold those whites and get as little air into the batter as possible. Also, for a topping, I just drizzled the syrup from the marinated cherries. Ingredients. 360 g softened cream cheese 70 g confectioners’ sugar 10 g cornstarch 3 eggs 1 egg yolk 100 g heavy cream/whipping cream Marinate

Here's another quiche. I enjoy making them because quiches are perfect for using up leftovers from your fridge or for creating a more refined dish. This particular quiche is both sweet and savory, featuring a delightful mix of bacon, caramelized onions, and Gruyere cheese. Annotated Cooking Notes: Preparing a quiche is more like baking than cooking, so it's important to be precise with your measurements. Ingredients - 1 pre-made pie crust (store-bought or homemade) - 4 large

Chicken is a staple, especially now with beef prices skyrocketing, and everyone should know how to roast a whole chicken. If you think it only serves one meal, you'd be mistaken. A roasted chicken today can also be transformed into chicken salad sandwiches and chicken soup for tomorrow. Ingredients 1 whole chicken (about 4–5 lbs) 1 tablespoon olive oil (plus more for drizzling) Salt and freshly ground black pepper 1 lemon, halved 1 small bunch of fresh thyme (plus a few sprig

This straightforward pasta recipe is shared by Chef Steve from the Vivaldi Way channel on YouTube. The dish, named possibly after his wife, features mushrooms in a cream sauce. It's ideal for serving two people and pairs wonderfully with a nice Sauvignon Blanc, making it perfect for a cozy date night at home. Annotated Cooking Notes:  This dish comes together quickly. Everything in the pan cooks in less than 10 minutes. Ingredients 1 cup oyster mushrooms, chopped 1 shallot,

This recipe is my white whale. I want to make this awesome pumpkin work, but honestly, it's more work than it's worth. But diminishing returns aside, this recipe can be a grand spectacle for a holiday table, and it's delicious. Annotated Cooking Notes:: There was a lot of preparation and effort involved... I'll be honest and straightforward. It took me two tries to get this recipe right. The first attempt was a French recipe, and it was, frankly, unusual. I created the seco

Bacon, Brown Sugar, Maple syrup—what’s not to love? Candied bacon is a treat that belongs on every table. This dish elevates your party table, goes well with a charcuterie board, and will delight your guests. Annotated Cooking Notes: Don’t skip spraying the rack, as the sugar and syrup will make the bacon stick to the grate. Ingredients 1-pound thick-cut bacon 1/2 Cup quality maple syrup 1 teaspoon prepared mustard 1/2 teaspoon ground pepper 1 tablespoon brown sugar Directio

I found this recipe on Chef Stephanie Izard's Instagram. It featured her Little Goat Went to Morocco spice blend. Unfortunately, her line of spices has been discontinued, but now I make it with a traditional Moroccan Ras el Hanout spice, which you can either buy or find a recipe for online. This dish is bright, creamy, warm, and delicious. It's equally enjoyable in warm or cold weather, and the preparation isn't that hard. The Cooking Experience: I've prepared this dish many

If you're of a certain age, you know it, you loved it, and you miss it. Yes, you can still get them at Dairy Queens, but on the West Coast, DQs are few and far between. This is the frothy orange drink that we loved as kids, and BONUS, I'm including some boozey alternatives. Annotated Cooking Notes: This was quick and easy, and the best thing is that it all happens in one blender, so that makes for an easy cleanup, which is essential to me. The one drawback is that Xanthan

I'm a big fan of Alton Brown, and I consider him one of my top chefs, alongside Julia Child and Anthony Bourdain. Given my interest in pickling, this recipe is an obvious choice for me. It’s a sweet pickling method. You can use the pickled fruits to enhance desserts, top pork chops, or simply enjoy them by themselves. I doubled the recipe. Annotated Cooking Notes: Since there is no salt, there is no need to go to a full boil on the liquid, just simmer until the sugar dissolve