recipes

soup

• 1 whole chicken (or equivalent cut-up pieces, skin-on)
• 6–7 medium carrots, peeled and halved
• 2 large onions, peeled and halved
• 1 bunch fresh dill, washed
• 1 bunch fresh parsley, washed
• 3–4 parsley roots, peeled and halved if large
• 1 tablespoon black peppercorns
• Kosher salt, to taste

matzo balls

• 1 cup matzo meal
• 4 eggs
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅓ teaspoon black pepper
• 3 tablespoons schmaltz (rendered chicken fat) or vegetable oil
• 1 teaspoon fresh dill, minced

make the soup

1. Place chicken in a large stockpot and cover completely with cold water. Bring to a simmer over medium heat. Skim off foam for about 25 minutes.
2. Optional — for a clearer broth: strain everything into a colander, rinse the chicken and pot, then start fresh with cold water.
3. Return chicken to pot and add all vegetables, fresh herbs, peppercorns, and a generous pinch of salt. Cover with cold water and simmer on medium-low for about 2 hours.
4. Taste and adjust salt. For cleanest fat removal, refrigerate overnight and lift off the solidified fat before reheating.
5. Serve with matzo balls, cooked vegetables, pulled chicken on the side, and a sprinkle of fresh dill.

make the matzo balls

1. Combine all matzo ball ingredients in a large bowl and stir until smooth.
2. Refrigerate for 20 minutes to firm up.
3. Bring a large pot of salted water to a boil.
4. Scoop and roll into balls (an ice cream scoop helps with sizing).
5. Drop carefully into boiling water one at a time. Reduce to a simmer, cover, and cook: 25 minutes for dense balls, 35–40 minutes for light, airy floaters.
6. Serve immediately in soup, or cool and refrigerate. Freeze before cooking on parchment, then transfer to a zip-top bag and cook from frozen.

Inspired by Girl and the Kitchen · Jan 22, 2023

pasta dough

• ~2 cups (1 lb) all-purpose flour
• 4 large eggs

filling

• ⅓ lb fresh mozzarella, lightly frozen then finely grated
• ⅓ lb ricotta
• ⅓ lb Parmesan, finely grated
• 2 tablespoons fresh basil, finely chopped
• Kosher salt and black pepper
• Freshly grated nutmeg

instructions

1. Mound flour on a wooden surface and make a well in the center. Crack in the eggs. Whisk with a fork, then use a bench scraper to gradually fold in flour from the edges. Knead at least 10 minutes until smooth and tacky — the dough should spring back slowly when pressed. Wrap in plastic and rest 30 minutes at room temperature.
2. Roll out into long, thin sheets using a pasta machine or by hand.
3. Mix all filling ingredients until homogenous. Cover and refrigerate until ready to use.
4. Lay a pasta sheet flat. Drop small dollops of filling about 1 inch apart along the bottom half. Wet the area around each dollop with a wet finger. Fold the top half over and press around each pocket, working out any trapped air. Cut into ravioli with a pizza cutter or decorative cutter.
5. Boil in salted water for 3–5 minutes until just tender. Serve with brown butter and sage, a simple tomato sauce, or broth with grated Parmesan.

Inspired by Binging with Babish · Dec 16, 2022

ingredients

• 3.5 lbs tomatoes
• 1 tablespoon olive oil
• 1 red onion, chopped
• 1–2 garlic cloves, finely sliced
• ½ teaspoon cayenne pepper
• 1 teaspoon granulated sugar
• 1 teaspoon balsamic vinegar
• 3 cups chicken stock
• ½ cup heavy cream
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

instructions

1. Preheat oven to 350°F (180°C). Slice tomatoes in half and core them.
2. Heat olive oil in a roasting tray or oven-safe pan over medium-high heat. Add onion and sauté 3 minutes until translucent. Add garlic and cayenne, cook 1 more minute.
3. Place tomato halves cut-side down in a single layer. Season with salt and pepper. Sprinkle sugar over tomatoes and drizzle with balsamic vinegar. Cook over high heat 4 minutes.
4. Transfer to oven and roast 30 minutes.
5. Move back to stovetop. Pour in chicken stock, bring to a boil, and simmer 4 minutes. Add cream and cook 2 more minutes.
6. Blend with an immersion blender until almost smooth. Stir in basil. Season to taste.
7. Serve with rustic bread or grilled cheese.

notes

• A dollop of tomato pesto adds even more flavor.
• Adapted from a Gordon Ramsay cookbook.

Inspired by Julia Foerster · Dec 16, 2022

ingredients

• 12 tomatoes, halved
• 1 large knob fresh ginger
• 1 head of garlic
• 1 red onion
• 1–2 chilis
• Veggie stock
• 1 tin coconut milk, whole milk, or heavy cream
• Splash of vinegar
• Salt and pepper
• Fresh coriander, to serve
• Olive oil, to finish

instructions

1. Place tomato halves cut-side up in a roasting tray. Add ginger and garlic. Season. Roast at 180°C (350°F) for 20 minutes.
2. Add red onion and chilis to the tray. Roast a further 25 minutes until everything is caramelized.
3. Remove from oven. Peel the ginger and squeeze out the soft roasted garlic. Add both to a pan on medium heat along with the tomatoes and onion.
4. Add veggie stock and stir together.
5. Deglaze the roasting tray with hot water — those sticky bits are concentrated flavor. Pour into the pan.
6. Blend everything until smooth.
7. Add coconut milk, whole milk, or heavy cream, a splash of vinegar, salt and pepper. Mix and reduce until thick.
8. Serve with hot buttered toast, topped with chopped coriander and a swirl of olive oil.

notes

• Quantities of ginger, garlic, and chili are flexible — taste and adjust as you go.
• The deglazing step is worth it: don't skip the sticky roasting tray bits.

Inspired by MOB Kitchen · Aug 16, 2023

sweet potato topping

• 1.5 lbs sweet potatoes, peeled and chopped
• ½ teaspoon Italian seasoning
• Salt and pepper to taste

filling

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1.5 lbs lean ground turkey
• 2 tablespoons tomato paste
• 3–4 garlic cloves, minced
• ½ teaspoon dried oregano
• 1 tablespoon smoked paprika
• 1 cup chicken or beef broth
• 1 cup frozen peas (or corn, carrots)
• Salt and pepper

instructions

1. Preheat oven to 375°F.
2. Boil sweet potatoes in salted water until tender, about 10 minutes. Drain, mash, and season with Italian seasoning, salt, and pepper.
3. Heat olive oil in a large nonstick pan over medium-high heat. Sauté onion 3–4 minutes, then add garlic and cook 1 minute.
4. Add ground turkey and cook, crumbling, until cooked through.
5. Stir in tomato paste, oregano, smoked paprika, salt, pepper, and broth. Simmer until liquid reduces, then stir in peas.
6. Spread filling into a 2-quart baking dish. Top with mashed sweet potatoes and spread evenly to the edges.
7. Bake 25–30 minutes until potatoes are just starting to brown. Rest before serving.

notes

• White potatoes work well in place of sweet potatoes.
• Ground beef or chicken can substitute for turkey.
• Leftovers keep in the fridge up to 5 days, or freeze up to 3 months.

Inspired by Rena Awada · Sept 6, 2023

ingredients

• 2 cups Greek yogurt
• 1 medium cucumber, finely grated
• 2–3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste
• Lemon juice (optional, for added tanginess)

instructions

1. Peel and finely grate the cucumber. Squeeze out all excess water using a cheesecloth or clean towel — this is the most important step; skip it and the sauce goes watery.
2. In a bowl, combine grated cucumber, Greek yogurt, minced garlic, olive oil, white vinegar, and chopped dill.
3. Season with salt and pepper to taste. Add a few drops of lemon juice for extra tang if desired.
4. Refrigerate for at least one hour before serving to let the flavors meld.
5. Serve as a dip, spread, or sauce alongside grilled meats, gyros, or vegetables.

Feb 17, 2024

ingredients

• 2 cups cherry tomatoes, halved
• 1 cucumber, peeled and chopped
• ½ red onion, thinly sliced
• ½ cup kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• 2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried basil
• Salt and pepper, to taste

instructions

1. In a large bowl, combine cherry tomatoes, chopped cucumber, thinly sliced red onion, and kalamata olives.
2. In a small bowl, whisk together white wine vinegar, olive oil, dried basil, salt, and pepper.
3. Pour the dressing over the vegetables and toss to combine.
4. Add crumbled feta and toss again gently.
5. Serve alongside your main dish.

Apr 12, 2023

dough

• 2 cups (250g) all-purpose flour
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon double-acting baking powder
• 2 tablespoons oil
• ½ cup (100mL) milk or water, plus more as needed
• ¼ cup (60g) yogurt (ideally with live cultures)

toppings

• Grated garlic
• Fresh chopped cilantro
• Melted butter (if unsalted, add a pinch of salt on top after baking)

instructions

1. Combine all dough ingredients and knead — adding milk or water as needed — until soft, springy, and only slightly sticky.
2. Oil the dough ball, cover, and rest for at least 30 minutes. Several hours is better — live-culture yogurt encourages slow fermentation over time.
3. Knead again right before baking, then divide into four equal balls.
4. Heat a well-seasoned cast iron skillet over medium heat.
5. Roll out one naan just shy of the thinnest you can make it. Top with grated garlic and cilantro, then roll the toppings into the surface.
6. Immediately before baking, flip the dough over and lightly wet the bottom side with water.
7. Press the dough wet-side-down into the hot skillet. Within two minutes you should see bubbles forming and the edges looking dry. Flip when the first hint of burning smell appears.
8. Invert the pan over your burner. Turn heat higher and brown the top until bubble peaks start to char but most of the surface still looks slightly doughy.

Dec 26, 2023

ingredients

• 1 large bunch fresh cilantro, finely chopped (about 1 to 1¼ cups packed)
• 4–5 cloves garlic, minced
• 2 fresh jalapeños, julienned and finely diced (seeds in or out depending on spice level)
• ¾ to 1 cup high-quality olive oil (start with ¾ cup and adjust)
• 2 tablespoons fresh lemon juice
• ¼ cup red onion, very thinly sliced or finely chopped
• 1 teaspoon salt, to taste
• ½ teaspoon freshly ground black pepper
• ½ cup sweet corn kernels, grilled or roasted and cooled (optional)

instructions

1. Finely chop the cilantro and mince the garlic.
2. Julienne and dice the jalapeños; thinly slice the red onion.
3. If using corn, grill or roast it, then slice off the kernels and let them cool completely.
4. In a bowl, combine cilantro, garlic, jalapeños, red onion, and corn if using.
5. Pour in the olive oil and lemon juice. Season with salt and black pepper.
6. Mix well and let rest for 30 minutes at room temperature to allow flavors to meld. Keeps in the fridge up to 5 days — stir before using and let it come back to room temperature.

May 14, 2025

ingredients

• 3 ripe avocados, peeled, pitted, and cubed
• 4 medium to large jalapeños, whole
• 1 large red onion, halved or quartered
• ¼ of a large yellow or sweet onion
• 5–6 large garlic cloves, whole and unpeeled
• 1 large tomato (or 3 Roma tomatoes), cut into chunks
• 1 large bunch fresh cilantro, roughly chopped
• Juice of 1 whole lime
• 2–4 tablespoons extra-virgin olive oil (for roasting)
• Salt and pepper, to taste
• Water as needed to adjust consistency (start with ¼ cup, add gradually)

instructions

1. Preheat oven to broil.
2. On a sheet pan, arrange the jalapeños, red and yellow onion chunks, garlic cloves (unpeeled), and tomato chunks. Drizzle with olive oil and toss to coat.
3. Broil until well-charred — jalapeños blackened, onions caramelized, garlic softened, tomatoes blistered (10–15 minutes). The charring is the flavor; don't rush this step.
4. Let all roasted ingredients cool to room temperature. Adding lime juice to hot ingredients dulls the citrus flavor.
5. Peel the roasted garlic cloves.
6. In a large bowl or blender, combine all cooled roasted ingredients, chopped cilantro, cubed avocados, lime juice, salt, pepper, and a splash of water.
7. Blend with an immersion blender or regular blender until smooth and creamy but not watery. Add more water gradually to reach your preferred consistency.
8. Taste and adjust seasoning or lime juice.

May 14, 2025

ingredients

• Bananas (riper bananas need less sugar)
• Sugar, to taste
• Bay leaf
• Lime juice
• Cinnamon
• Nutmeg (or allspice as an alternative)

instructions

1. Mash bananas with sugar until combined.
2. Simmer the mixture with bay leaf, cinnamon, and nutmeg (or allspice).
3. Remove from heat and stir in a small amount of lime juice.
4. Allow the jam to fully cool before serving. Good as a spread or topping.

Inspired by a local chef in St. Lucia · Feb 17, 2024

ingredients

• Potatoes (Maris Piper or Yukon Gold work well)
• Butter, hot
• Milk or cream, hot
• Salt

instructions

1. Score a ring around the middle of each potato — do not peel. Place in cold salted water and bring to a boil.
2. Cook until fork tender. Drain and leave to steam for a few minutes — the skins will pull right off.
3. Pass the potatoes through a mouli or ricer. Avoid a hand masher for a more consistent texture.
4. Optional: push through a drum sieve for completely lump-free mash.
5. Mix in hot butter and hot milk gradually until smooth.
6. Check seasoning and add more salt as needed.

notes

• Start in cold water, not boiling — ensures even cooking throughout.
• Keep butter and milk hot when adding — cold dairy seizes up the potato.
• The drum sieve step is optional but gives the silkiest result.

Aug 10, 2023

ingredients

• 4 cups rolled oats
• ½ cup pecans, roughly chopped
• ½ cup almonds, roughly chopped
• ½ cup sunflower seeds
• ½ cup olive oil
• ½ cup maple syrup (or honey or agave)
• ½ cup dried cranberries
• ¼ teaspoon salt
• ½ teaspoon cinnamon (optional)

instructions

1. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, pecans, almonds, sunflower seeds, cinnamon, and salt. Do not add cranberries yet.
3. Pour in olive oil and maple syrup. Mix until evenly coated.
4. Spread onto prepared baking sheet in an even layer.
5. Bake 25–30 minutes, stirring every 8–10 minutes, until golden brown and fragrant.
6. Remove from oven. Stir in cranberries while granola is still warm. Let cool completely on the tray.
7. Break into clusters and store in an airtight container.

notes

• Watch closely in the final minutes — granola goes from golden to burnt fast.
• Stirring every 8–10 minutes ensures even toasting and prevents burned edges.
• Swap nuts freely: walnuts, cashews, hazelnuts, and pistachios all work.
• Add-ins after cooling: chocolate chips, coconut flakes, extra dried fruit.
• Storage: airtight container at room temp up to 3 weeks, or freeze up to 3 months.

Dec 6, 2023

ladyfingers

• 3 large egg yolks, room temperature
• ½ cup (4 oz / 115g) granulated sugar, divided
• ½ teaspoon vanilla extract
• 4 large egg whites, room temperature
• 1 cup (5 oz / 142g) all-purpose flour

custard

• 4 large egg yolks
• ¼ cup granulated sugar
• ¾ cup heavy cream
• ¼ cup granulated sugar (for the cream)
• 8 oz mascarpone cheese, room temperature

for assembly

• 1 cup strong espresso or very strong coffee, cooled
• Splash of dark rum (optional)
• Cocoa powder or finely grated dark chocolate, for dusting

make the ladyfingers

1. Preheat oven to 375°F. Fit a large piping bag with a medium round tip.
2. Beat egg yolks with ¼ cup sugar on medium-high until pale, ribbony, and doubled in volume, about 2 minutes. Beat in vanilla. Set aside.
3. In a clean bowl, beat egg whites on medium speed until light and foamy. Slowly stream in the remaining ¼ cup sugar. Continue beating to stiff peaks.
4. Gently fold egg whites into the yolk mixture until almost combined but still slightly streaky.
5. Sift the flour over the batter. Fold gently until just incorporated — don't deflate the air.
6. Pipe 3½-inch fingers onto parchment-lined baking sheets.
7. Bake 14 minutes, rotating once, until light, crisp, and just beginning to turn golden at the edges. Cool completely before using.

make the custard

1. Beat egg yolks with ¼ cup sugar on medium-high for about 3 minutes until tripled in volume. Set aside.
2. In a clean bowl, beat heavy cream with ¼ cup sugar to floppy/medium peaks, about 1–2 minutes.
3. Add mascarpone. Beat 30–60 seconds until thick and spreadable.
4. Fold in the egg yolk mixture until fully combined.

assemble

1. Mix cooled espresso with a splash of rum if using.
2. Spread a thin layer of custard in the bottom of a springform pan. Line the rim with ladyfingers, rounded side out.
3. Briefly dip remaining ladyfingers in the espresso — a quick dunk, not a soak. Arrange in a single layer over the custard.
4. Spread a layer of custard over the soaked ladyfingers. Repeat, layering ladyfingers and custard, until the mold is nearly full.
5. Cover and refrigerate for at least 4 hours, up to 24.
6. Dust generously with cocoa powder just before serving. Contains raw eggs — use fresh, high-quality eggs.

Inspired by Binging with Babish · Ladyfingers via Gemma Stafford · Dec 16, 2022

cake

• 2½ cups all-purpose flour (300g)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup unsalted butter, softened (227g)
• 1½ cups granulated sugar (300g)
• 2 tablespoons lemon zest (about 2 lemons)
• 3 large eggs, room temperature
• 1 cup low-fat buttermilk, room temperature (240ml)
• ¼ cup fresh lemon juice (about 2 lemons) (60ml)
• 1 tablespoon vanilla extract

lemon cream cheese frosting

• 1 cup unsalted butter, room temperature (227g)
• 8 oz cream cheese, room temperature (226g)
• 1 tablespoon lemon zest (about 1 lemon)
• 7 cups powdered sugar (840g)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• ½ teaspoon vanilla extract

make the cake

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat butter on medium speed until creamy. Add sugar and lemon zest; beat until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down the bowl between each.
4. Stir buttermilk, lemon juice, and vanilla together in a measuring cup.
5. With the mixer on low, alternate adding flour mixture and buttermilk mixture in thirds, mixing just until combined. Divide batter between the two pans.
6. Bake 35–40 minutes until the centers are springy and the sides are just pulling away from the pan. Cool in pans 15 minutes, then invert onto a wire rack and cool completely before frosting.

make the frosting

1. Beat butter and cream cheese together on medium speed until creamy and well combined.
2. Add lemon zest and beat until light and fluffy, about 3 minutes.
3. With mixer on low, gradually add powdered sugar, alternating with lemon juice, scraping down the bowl occasionally. Beat in vanilla.
4. Increase to medium-low and beat until smooth and fluffy, about 1 minute.

assemble

1. Place one cake layer on a serving plate. Spread 1 cup of frosting evenly to the edges.
2. Place the second layer on top. Spread remaining frosting over the entire outside of the cake.
3. Zest lemons before juicing — much easier to zest when whole. Cool layers completely before frosting or the top layer will slide.

Inspired by Preppy Kitchen · Dec 16, 2022