🍳 EGGS 🍳

DEVILED EGGS

TIP: Older eggs peel easier than fresh ones. Try to buy your eggs a week in advance.

 I N G R E D I E N T S 

• 12 eggs
• 3 tsp dijon mustard
• ⅓ cup mayonnaise
• 1 tbsp butter
• 1 tbsp lemon juice
• 1 tbsp minced shallot / onion
• 1 tsp sugar, ⅛ tsp salt, ⅛ tsp pepper
• ¼ tsp tabasco sauce
• Paprika, chives, pickle juice (for garnish)

1	Place eggs in a large saucepan and cover with water. Transfer to stovetop over high heat until water begins to boil.
2	Boil for one minute, cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and transfer to an ice bath.
3	Peel eggs and set aside. Slice each egg in half lengthwise and gently remove yolk halves into small mixing bowl. Arrange egg whites on serving platter.
4	Use a fork to mash the yolks together with mustard, mayonnaise, butter, lemon juice, shallot/onion, sugar, salt, pepper, and tabasco.
5	Add mayonnaise as necessary to get desired creamy consistency, then piping bag or spoon mixture back into egg halves.
6	Sprinkle with paprika and chives and serve.

BOILED EGGS

Soft boiled eggs are best served immediately, but hard boiled eggs with the shell on can be refrigerated for up to a week.

 I N G R E D I E N T S 

• eggs
• ice-cold water

1	Place eggs in a single layer on the bottom of a pot. Cover with cold water (water level 1 inch higher than eggs).
2	Place pot over high heat and bring water to a rolling boil.
3	Soft Boiled: Reduce heat to simmer. Cook 3-4 mins (runny), 5-6 mins (firm white), or 7-8 mins (jammy).
4	Hard Boiled: Remove from heat and cover. Let stand 9-11 minutes depending on size.
5	Drain hot water and transfer to ice bath until cooled.

BREAKFAST BURRITO

NOTE: Warm the tortillas slightly in the microwave or on a skillet to make them pliable before rolling.

 I N G R E D I E N T S 

• eggs
• ground turkey
• cottage cheese
• large tortillas
• kale, chopped
• chili powder
• paprika
• onion powder
• garlic powder
• cumin
• oregano
• red pepper flakes
• black pepper
• cumin
• salt

1	Heat a pan with a little oil. Add ground turkey and cook until browned.
2	Sprinkle generously with your desired combination of spices. Stir to combine.
3	Add cottage cheese to pan. Stir, allowing cheese to melt down and mix with turkey. Add kale and cook until wilted. Set aside.
4	Cook eggs to your preference (scrambled is best).
5	Spoon meat mixture and eggs onto warm tortillas. Fold sides, roll up tightly.

🍞 BREAD 🍞

CRUSTY NO-KNEAD

If you don't have a Dutch Oven, you'll lose the trapped steam and the delicious crust. Still edible!

 I N G R E D I E N T S 

• 2 tsp active dry yeast
• 2 tsp kosher salt
• 1½ cups very warm tap water
• 3 cups bread flour

1	Whisk yeast and salt in a large bowl with warm water.
2	Add in all the flour at once and stir until a sticky dough forms.
3	Cover with a kitchen towel and leave for 2-3 hours to rise until doubled in size.
4	Preheat oven to 450°F with Dutch oven inside and lid on.
5	Dust dough with flour and form it into a ball on parchment paper.
6	Lift paper and dough into Dutch oven and return to oven.
7	Bake 30 minutes covered, then 12 minutes uncovered.
8	Remove and place on cooling rack for at least 10 minutes before slicing.

PIZZA DOUGH

NOTE: If the yeast mixture doesn't foam after 5 minutes, your yeast may be dead. Start over with fresh yeast.

 I N G R E D I E N T S 

• 1 cup water, warmed
• 1 tsp instant yeast
• 1 tsp sugar
• 2 cups all-purpose flour
• 1 tsp salt

1	Combine water, yeast, and sugar in medium bowl. Let stand until foamy (5 mins).
2	Combine flour and salt. Mix foamy yeast water into flour.
3	Knead on floured surface, then place in lightly oiled bowl and cover with cloth.
4	Let rise 30 minutes, then cut in half. Bag or use immediately.

🥔 POTATO 🥔

ROAST POTATOES

SECRET: The baking soda breaks down the potato edges, and shaking them roughly creates a mash-like paste that crisps up perfectly.

 I N G R E D I E N T S 

• 4 lbs Yukon Gold or Russet potatoes, peeled/chunked
• ½ tsp baking soda (for water)
• 5 tbsp olive oil or animal fat
• Rosemary, garlic, pepper, parsley

1	Preheat oven to 450°F. Boil water with salt and baking soda.
2	Add potatoes, simmer 10 mins until easily pierced. Drain and let moisture evaporate.
3	Cook oil/fat with rosemary, garlic, and pepper until garlic is golden. Strain oil, keep solids.
4	Toss potatoes with infused oil, salt, and pepper. Shake roughly to create starchy paste.
5	Roast 20 mins. Flip. Roast 30-35 mins more until crisp. Toss with garlic solids and parsley.

POTATO SALAD

TIP: Allow potatoes to cool slightly before adding mayonnaise to prevent it from splitting and becoming oily.

 I N G R E D I E N T S 

• 1½ cups yellow potatoes, cubed
• 1 tbsp Dijon mustard, 2 tbsp mayonnaise
• 1 cup chopped snap peas or green beans
• 2 green onions, chopped, fresh dill

1	Boil potatoes in salted water until fork-tender (10-12 minutes).
2	Drain potatoes and return to pot (off heat).
3	Add mustard, mayonnaise, peas/beans, onions, and dill. Season with pepper.
4	Stir to coat and serve warm or chilled.

POTATO DAUPHINOISE

TIP: Slice potatoes about ¼-inch thick. If they are too thin they will disintegrate; too thick and they won't absorb the cream.

 I N G R E D I E N T S 

• 1 tbsp unsalted butter
• 2+ cups Gruyère cheese, grated
• 2½ lbs Yukon Gold potatoes, peeled
• 3 cloves garlic, minced
• 2 cups warmed heavy cream
• 2 cups whole milk
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• ½ tsp ground nutmeg
• 2 dried bay leaves
• 1 tsp fresh thyme leaves

1	Preheat oven to 350°F. Butter a 4-quart dish.
2	Simmer sliced potatoes in pot with cream, milk, garlic, and spices for 5-7 mins. Remove bay leaves.
3	Layer half potatoes in dish, top with half cheese. Repeat with remaining potatoes and cream mixture.
4	Top with remaining cheese. Bake 45 mins until golden. Rest 15 mins.

BAKED FRIES

CRISP TIP: Soak cut potatoes in cold water for 30 minutes to remove starch, then pat completely dry before oiling.

 I N G R E D I E N T S 

• 1 1/2 lb potatoes, cut into fries
• 3 tbsp oil
• Seasoning: Parsley, salt, pepper, garlic powder, dill, onion powder, parmesan

1	Preheat oven to 425°F. Toss dried potatoes with oil.
2	Spread in single layer on baking sheet. Bake 20-30 mins, flipping halfway.
3	Mix seasoning ingredients in a large bowl.
4	Immediately toss hot fries in seasoning bowl to coat. Serve hot.

🥘 SOUP 🥘

ROASTED TOMATO

VEGAN OPTION: Substitute coconut milk for the heavy cream to keep the recipe plant-based!

 I N G R E D I E N T S 

• 12ish tomatoes, halved
• 1 large knob ginger, 2 heads garlic (unpeeled)
• 1 red onion, 1 bell pepper, 1 carrot
• 500-750ml vegetable stock
• fresh basil, balsamic vinegar, heavy cream

1	Preheat oven to 350°F. Place vegetables on baking sheet. Drizzle with oil and salt.
2	Bake 35-40 mins until charred. Squeeze garlic from skins.
3	Transfer veggies and pan juices to pot. Add balsamic and basil.
4	Blend until smooth (sieve if desired). Stir in cream and season.

BROCCOLI CHEDDAR

NOTE: Grate your own cheese block. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.

 I N G R E D I E N T S 

• 5 tbsp butter (divided), 1 onion, 1 garlic clove
• ¼ cup flour, 2 cups chicken stock, 2 cups cream
• 3 cups broccoli, 2 carrots
• 8 oz sharp cheddar, grated
• Spices: salt, pepper, paprika, dry mustard, cayenne

1	Sauté onion and garlic in 1 tbsp butter. Set aside.
2	Make roux: melt 4 tbsp butter, whisk in flour. Cook 3-4 mins.
3	Whisk in stock and cream. Simmer 15 mins to thicken.
4	Add veggies, onion mixture, and spices. Simmer 20-25 mins.
5	Remove from heat. Stir in cheese until melted.

GOLDEN CHICKEN NOODLE

WARNING: Turmeric stains everything easily. Be careful with porous surfaces and clothing.

 I N G R E D I E N T S 

• 2 skin-on, bone-in chicken breasts
• 1 tsp turmeric, 2 tbsp ginger, 8 cloves garlic
• 1 bunch scallions, 4 stalks celery
• ¼ lb rice noodles, dill, 6 cups water

1	Cook onion, ginger, garlic, scallion whites in oil. Add turmeric/pepper.
2	Add water, bay leaf, chicken. Simmer covered 20 mins.
3	Remove chicken, shred, discard bones/skin.
4	Cook noodles in pot (8 mins). Return chicken and add celery. Cook 4 mins.
5	Stir in dill and scallion greens.

GOLDEN GET-WELL SOUP

NOTE: Do NOT rinse the rice. The starch is needed to thicken the soup into a porridge consistency.

 I N G R E D I E N T S 

• 10 scallions, 10 garlic cloves, 4-inch ginger
• 1.5 lbs chicken thighs (bone-in/skin-on)
• 3/4 cup jasmine rice, 9 cups water
• Turmeric, lime, cilantro

1	Cook scallions, garlic, ginger, and turmeric in oil until fragrant.
2	Add chicken, salt, water, and rice. Simmer 40-50 mins until rice breaks down.
3	Remove chicken, shred meat, discard bones/skin. Crush soft garlic cloves into soup.
4	Return chicken. Add lime juice and pepper. Serve with cilantro and scallion greens.

CHICKEN TORTELLINI

STORAGE TIP: If planning for leftovers, prepare tortellini separately and add to individual bowls. Otherwise, they will absorb the broth and become soggy overnight.

 I N G R E D I E N T S 

• 1 lb chicken thighs, onion, garlic
• 4 cups broth, 28 oz diced tomatoes, 2 tbsp tomato paste
• 4 cups tortellini, 3 cups spinach, 1 cup cream

1	Fry onion/garlic. Stir in flour, basil, tomato paste. Transfer to slow cooker.
2	Add broth, tomatoes, and chicken. Cook LOW 4-6 hours.
3	Shred chicken and return. Add tortellini, parmesan, and cream.
4	Cook HIGH 10 mins. Add spinach to wilt.

BUTTERNUT SQUASH SOUP

TIP: You can roast the squash in the oven first for a deeper, caramelized flavor before adding to the pot.

 I N G R E D I E N T S 

• 1 butternut squash (peeled/cubed)
• 1 onion, 3 garlic cloves, ginger
• sage, rosemary, 3-4 cups veg broth

1	Sauté onion in oil until soft. Add squash and cook 8-10 mins.
2	Add garlic, sage, rosemary, ginger. Cook 1 min.
3	Add broth. Simmer 20-30 mins until squash is tender.
4	Blend until smooth. Garnish with parsley/pepitas.

RATATOUILLE

CRITICAL STEP: Salting the eggplant draws out moisture and bitterness. Do not skip the draining step!

 I N G R E D I E N T S 

• 1 eggplant, 2 zucchini, 1 onion, 1 bell pepper
• 1 lb tomatoes, 3 garlic cloves
• Olive oil, thyme, basil, white wine vinegar

1	Salt eggplant in colander. Drain 20 mins, then blot dry.
2	Cook eggplant in oil until tender (10-15 mins). Remove. Cook zucchini (3-5 mins). Remove.
3	Cook onion/pepper (5 mins). Add garlic. Add tomatoes/spices (8-10 mins).
4	Return eggplant/zucchini to pan. Add vinegar/thyme. Simmer 10-15 mins.

CREAM OF ASPARAGUS SOUP

NOTE: Do not allow the soup to boil after adding the cream, or it may curdle/split.

 I N G R E D I E N T S 

• 2 lbs asparagus, 1 clove garlic, 2 tbsp butter
• 2 cups chicken broth, ½ cup heavy cream

1	Cook garlic and asparagus in butter (5 mins).
2	Add broth, simmer until very tender (10-15 mins).
3	Puree until smooth. Stir in cream. Heat gently.

🥗 SALAD 🥗

COLESLAW

NOTE: This recipe requires at least 2 hours of refrigeration for the flavors to meld.

 I N G R E D I E N T S 

• 4 tsp vinegar, ¼ cup sugar, 1 cup mayo
• Dry mustard, salt
• 2½ cups shredded cabbage, ¼ cup carrots

1	Whisk vinegar, sugar, mustard, and salt. Add mayo.
2	Mix in cabbage and carrots.
3	Refrigerate 2 hours.

KIMCHI

TIP: Wear gloves when mixing the paste by hand to avoid burning your skin with the chili flakes.

 I N G R E D I E N T S 

• 10 lbs napa cabbage, 1 cup salt
• Porridge: sweet rice flour, sugar, water
• Paste: garlic, ginger, onion, fish sauce, gochugaru (flakes)
• Veg: leek, green onion, carrot, radish

1	Chop cabbage, salt it, let sit 1.5 hours (turning occasionally). Rinse and drain.
2	Cook porridge (flour/water/sugar). Cool. Mix with fish sauce/spices.
3	Mix paste with chopped veg. Coat cabbage in paste.
4	Store in airtight container. Ferment at room temp 1-2 days.

NICOISE SALAD

TIP: Dress the potatoes while they are still warm to help them absorb the flavors of the vinaigrette.

 I N G R E D I E N T S 

• Potatoes, green beans, eggs, tuna, olives
• Tomatoes, lettuce, radishes
• Dressing: vinegar, shallot, mustard, thyme, olive oil

1	Boil potatoes (5 mins). Boil green beans (2-4 mins), shock in ice water.
2	Hard boil eggs (10-12 mins). Peel and quarter.
3	Whisk dressing ingredients. Toss potatoes with some dressing.
4	Arrange all ingredients on lettuce. Drizzle with remaining dressing.

🥡 SIDES 🥡

SPICE RICE

NOTE: Ensure your pot lid is tight-fitting to steam the rice properly. Do not peek!

 I N G R E D I E N T S 

• 1 onion, 1 red pepper, 1.5 cups rice
• Spices: chili, turmeric, cumin, paprika
• 2.5 cups chicken stock, frozen peas

1	Sauté onion and pepper. Add spices and cook 1 min.
2	Add stock and rice. Boil. Cover and cook low 7 mins.
3	Stir, add peas. Cover and cook 7 more mins.

PICO DE GALLO

TIP: Remove seeds and membrane from the jalapeño if you prefer a milder salsa.

 I N G R E D I E N T S 

• 1 lb tomatoes, ½ onion, 1 jalapeño
• cilantro, lime juice, salt

1	Dice tomatoes, onion, and jalapeño finely. Chop cilantro.
2	Combine all ingredients. Stir in lime juice and salt.
3	Refrigerate 30 mins to blend flavors.

PINEAPPLE GUACAMOLE

FLAVOR TIP: Don't skip the grilling step! Caramelized pineapple adds depth that raw fruit lacks.

 I N G R E D I E N T S 

• 4 pineapple discs, 4 avocados
• Glaze: lime, brown sugar, honey, chili powder
• red onion, tomato, jalapeño, cilantro, cumin

1	Brush pineapple with glaze. Grill 3-4 mins per side. Dice.
2	Mash avocados. Mix with lime, onion, tomato, spices.
3	Fold in pineapple. Serve with chips.

ENCHILADAS

TIP: Briefly fry corn tortillas in oil for 10 seconds per side to prevent them from cracking when rolled.

 I N G R E D I E N T S 

• 8-10 tortillas, enchilada sauce, shredded cheese
• Filling: onion, garlic, black beans, tomato, chilies, corn, refried beans, spices

1	Cook onion/garlic. Add beans, tomatoes, chilies, spices. Simmer.
2	Spread refried beans on tortilla, add filling, roll up.
3	Place in dish, top with sauce and cheese. Bake 375°F for 20 mins.

🍝 PASTA 🍝

SIMPLE TOMATO PASTA

TIP: Reserve a little starchy pasta water before draining to help loosen the sauce if needed.

 I N G R E D I E N T S 

• 8 oz pasta
• 1 can diced tomatoes
• Garlic, basil, olive oil, parmesan

1	Cook pasta. Saute garlic in oil.
2	Add tomatoes/spices. Simmer 5-7 mins.
3	Toss pasta with sauce. Top with cheese.

BAKED FETA PASTA

NOTE: Use a block of feta, not crumbles. Crumbles contain anti-caking agents and won't melt into a sauce.

 I N G R E D I E N T S 

• 2 pints cherry tomatoes, 8 oz feta block
• 9 oz pasta, olive oil, garlic, basil

1	Bake tomatoes, oil, and feta at 400°F for 30 mins, then 450°F for 10 mins.
2	Cook pasta, reserve water.
3	Stir garlic into hot feta/tomatoes to create sauce.
4	Toss in pasta and basil.

FETTUCINE ALFREDO (AUTHENTIC)

TECHNIQUE: This uses the heat of the pasta to cook the eggs. Work quickly to prevent scrambling!

 I N G R E D I E N T S 

• 1 lb fettucine, 1 cup cream, 3 yolks
• 1 cup parmesan, lemon juice/zest

1	Whisk cream, yolks, parmesan, and zest.
2	Cook pasta. Drain, reserving water.
3	Pour egg mixture over hot pasta immediately. Toss vigorously.
4	Add lemon juice and reserved water as needed for texture.

SPAGHETTI BOLOGNESE

FLAVOR TIP: For a richer sauce, simmer on very low for 2.5 hours instead of the standard 20 minutes.

 I N G R E D I E N T S 

• 1 lb ground beef, onion, garlic
• red wine, crushed tomatoes, tomato paste, beef bouillon
• Worcestershire, herbs, spaghetti

1	Brown onion, garlic, and beef.
2	Deglaze with wine. Add tomatoes, paste, herbs, seasonings.
3	Simmer 20-30 mins (or longer).
4	Toss cooked spaghetti with sauce and pasta water.

FETTUCCINE ALFREDO (AMERICAN)

NOTE: This is the rich, creamy American version using heavy cream and butter, different from the egg-based authentic version.

 I N G R E D I E N T S 

• 24 oz fettuccine
• 1 cup butter, 3/4 pint cream
• Romano & Parmesan cheeses, garlic salt

1	Boil pasta.
2	Melt butter into cream. Add seasonings.
3	Stir in cheese until thickened.
4	Toss with pasta.

BAKED MACARONI AND CHEESE

TIP: Shred your own cheese. Pre-shredded cheese will result in a gritty sauce.

 I N G R E D I E N T S 

• 1 lb cavatappi, evaporated milk, cream
• Cheese: Mozzarella, Colby Jack, Cheddar
• Butter, flour, mustard, spices

1	Cook pasta. Make roux (butter/flour). Add milks.
2	Melt half the cheese into sauce. Add pasta.
3	Layer pasta and remaining cheese in dish.
4	Bake 25-30 mins at 350°F. Broil top.

🐓 CHICKEN 🐓

CHICKEN PARMESAN

TIP: Pound chicken cutlets to an even ¼-inch thickness to ensure even cooking.

 I N G R E D I E N T S 

• Chicken cutlets, flour, eggs, panko, parmesan
• Marinara sauce, mozzarella, oil for frying

1	Make marinara (simmer tomatoes, onion, garlic).
2	Dredge chicken: flour -> egg -> panko/parm.
3	Fry until golden (1-2 mins per side).
4	Top with sauce and cheese. Broil 2-3 mins.

CHICKEN POT PIE

TIP: Let the filling cool slightly before pouring into the crust to prevent a soggy bottom.

 I N G R E D I E N T S 

• 1 lb chicken, carrots, peas, celery
• butter, flour, broth, milk
• 2 pie crusts

1	Boil chicken and veggies. Drain.
2	Make sauce: cook onion/butter, add flour, whisk in broth/milk.
3	Fill pie crust. Cover with top crust/crimp.
4	Bake 425°F for 30-35 mins.

PAD KRAPOW GAI

NOTE: Holy Basil is traditional and has a distinct peppery flavor, but Thai Sweet Basil is a good substitute.

 I N G R E D I E N T S 

• 1 lb ground chicken, green beans, basil, chilies
• Sauce: fish sauce, oyster sauce, soy sauce, sugar
• Eggs, rice

1	Cook chicken. Add garlic/chilies.
2	Add beans and sauce. Cook 2-3 mins.
3	Stir in basil.
4	Fry eggs (crispy edges). Serve over rice.

TUSCAN CHICKEN

SAFETY: Ensure chicken reaches an internal temperature of 165°F.

 I N G R E D I E N T S 

• 4 chicken breasts, cherry tomatoes, spinach
• cream, parmesan, garlic, butter

1	Sear chicken. Remove.
2	Cook tomatoes and garlic in butter. Add spinach.
3	Stir in cream/cheese. Simmer.
4	Return chicken to sauce. Heat through.

FASTA (CHICKEN PASTA)

NOTE: Use a large enough skillet or Dutch oven to hold the pasta, chicken, and liquid.

 I N G R E D I E N T S 

• 1 lb chicken, cream soup, water
• 2 cups frozen veggies, 2 cups pasta

1	Brown chicken. Remove.
2	Boil soup, water, basil. Add veggies and pasta.
3	Cook 10 mins. Return chicken. Cook 5 mins more.

BUTTER CHICKEN

NOTE: Do not let the sauce boil after adding the sour cream/dairy at the end to prevent curdling.

 I N G R E D I E N T S 

• 3 lbs chicken thighs, onion, garlic, ginger
• butter, broth, peanut butter, tomatoes
• spices (curry style), sour cream

1	Slow cook base ingredients (5-8 hrs low).
2	Puree sauce. Add chicken. Cook 1-2 hours more.
3	Stir in sour cream and cilantro.

BAKED CHICKEN BREAST

TIP: Let the chicken rest for 5-10 minutes after baking. This allows the juices to redistribute so the meat stays moist.

 I N G R E D I E N T S 

• 4 chicken breasts (pounded)
• Butter/oil, salt, pepper, garlic powder, paprika
• Brine: water, salt

1	Brine chicken 15 mins. Rinse and dry.
2	Brush with butter. Season.
3	Bake 450°F for 15-20 mins.

RAJAH (STUFFED PEPPERS)

TIP: Pour water into the bottom of the dish (not in the peppers) to steam them tender.

 I N G R E D I E N T S 

• 4 peppers, 1 lb ground chicken, rice
• Tomatoes, spices, cheese
• Cheese sauce: butter, flour, milk, cheddar

1	Make cheese sauce (roux + milk + cheese).
2	Cook meat with spices and tomatoes. Mix with rice/cheese.
3	Stuff peppers. Bake with water in dish 375°F for 25-35 mins.
4	Serve with cheese sauce.

🐖 PORK 🐖

MEATBALLS

TIP: Chill rolled meatballs for 30 minutes before frying. This helps them hold their shape.

 I N G R E D I E N T S 

• Beef/pork mix, onion, garlic, breadcrumbs, egg
• Sauce: butter, flour, stocks, cream, soy sauce

1	Mix meatball ingredients. Roll and chill.
2	Brown in pan, then bake 350°F 20-30 mins.
3	Make sauce (roux + liquids). Simmer until thick.

CHORIZO MAC + CHEESE

FLAVOR TIP: Use the rendered fat from the chorizo to make your roux for extra flavor.

 I N G R E D I E N T S 

• Macaroni, Spanish chorizo
• Sauce: butter, flour, milk, cream, 3 cheeses
• Topping: panko, butter, parmesan

1	Cook pasta. Cook chorizo, reserve fat.
2	Make roux with fat/butter. Add milk/cream/cheese.
3	Combine pasta/chorizo/sauce. Top with panko.
4	Bake 350°F 25-30 mins.

DR. PEPPER PULLED PORK

NOTE: The soda acts as a tenderizer and adds sweetness. Any dark caramel soda works.

 I N G R E D I E N T S 

• 3 lb pork butt, 2 cans Dr Pepper, onion
• garlic, dry mustard, cayenne, vinegar, Worcestershire

1	Layer onion and pork in slow cooker. Add spices and soda.
2	Cook HIGH 4-5 hours. Shred pork.
3	Cook 1 hour more. Drain juice. Add BBQ sauce.

🐄 BEEF 🐄

EYE OF ROUND ROAST

TIP: Eye of Round is very lean! To keep it tender, you must slice it very thinly against the grain before serving.

 I N G R E D I E N T S 

• 1 kg Beef Eye of Round Roast
• 4-5 medium potatoes (Yukon or Red)
• 4-5 carrots, peeled
• 2 onions
• 2-3 cups beef broth
• 1 cup red wine (optional)
• 3 cloves garlic, smashed
• 1 tbsp tomato paste (optional)
• Thyme, rosemary, salt, pepper, oil

1	Preheat oven to 300°F (150°C). Pat beef very dry and season generously with salt and pepper. Cut potatoes and carrots into large chunks and onions into wedges.
2	Heat oil in Dutch oven over medium-high heat. Sear beef until dark brown crust forms on all sides (3-4 mins per side). Remove beef and set aside.
3	Lower heat to medium. Sauté onions (and garlic/tomato paste) for 2 mins. Pour in wine or splash of broth to deglaze, scraping up browned bits.
4	Return beef to pot. Add broth until it reaches halfway up the meat (do not submerge). Add herbs. Cover and bake for 1 hour.
5	Remove pot, arrange carrots and potatoes around the meat in the liquid. Cover and bake another 1 to 1.5 hours until meat is fork-tender.
6	Transfer meat to board and tent with foil. Rest for 20 minutes (crucial for moisture). Slice thin and serve with veggies and pan juices.

BRAISED POT ROAST

CRITICAL STEP: Sear the roast thoroughly until dark brown. This creates the flavor base for the sauce.

 I N G R E D I E N T S 

• 2-3 lb chuck roast, onion, garlic
• red wine, beef broth, thyme, rosemary
• potatoes, carrots

1	Sear seasoned roast in Dutch oven. Remove.
2	Cook onions/garlic. Deglaze with wine. Add broth/herbs.
3	Return meat. Braise 300°F 1.5 hours.
4	Add veggies. Braise 1 hour more.

CHILI

TIP: Let the chili rest for 10 minutes off the heat before serving to allow flavors to meld.

 I N G R E D I E N T S 

• 1 lb ground beef, onion, (optional bacon)
• Spices: chili powder, cumin, sugar, garlic powder
• broth, diced tomatoes, kidney beans, tomato sauce

1	Cook bacon/onion. Brown beef.
2	Add spices and cook 1 min.
3	Add liquids and beans. Simmer 25+ mins.

BEEF STEW

TECHNIQUE: Sear the beef in batches. Overcrowding the pot steams the meat instead of browning it.

 I N G R E D I E N T S 

• 2 lbs beef cubes, flour, onion, broth, wine
• potatoes, carrots, celery, tomato paste
• cornstarch (slurry), peas

1	Coat beef in flour/salt/pepper. Sear in oil. Remove.
2	Cook onion, deglaze with wine. Return beef.
3	Add broth and veggies. Simmer 1.5 hrs.
4	Thicken with slurry. Add peas.

COTTAGE PIE

TIP: Let boiled potatoes steam dry for 30 seconds after draining to prevent a runny mash.

 I N G R E D I E N T S 

• 1.5 lb ground beef, mirepoix, broth, wine
• 2.5 lb potatoes, butter, milk

1	Cook veggies and beef. Add liquids/spices. Simmer 30 mins to thicken.
2	Boil and mash potatoes.
3	Put meat in dish, top with mash. Bake 180°C 25-30 mins.

BOLOGNESE

NOTE: This recipe uses an oven-simmer technique for consistent heat and depth of flavor.

 I N G R E D I E N T S 

• Pork & Beef sausages (casing removed)
• Soffrito (onion/carrot/celery/fennel)
• Wine, stock, tomatoes, pappardelle

1	Cook soffrito. Add sausage meat and cook.
2	Deglaze with wine. Add rest of sauce ingredients.
3	Bake 350°F 1 hour covered, then 45 mins uncovered.
4	Toss with pasta and water.

TACO-STUFFED PEPPERS

TIP: Pour 1/2 cup of water into the baking dish around the peppers to steam them while they bake.

 I N G R E D I E N T S 

• 4 peppers, 1 lb ground beef, taco seasoning
• rice, corn, beans, cheese

1	Cook beef with seasoning. Mix with rice/beans/corn/cheese.
2	Hollow peppers. Stuff with mixture. Top with cheese.
3	Bake 375°F 30-40 mins.

🐟 SEAFOOD 🐟

FIRECRACKER SHRIMP

TECHNIQUE: Maintain oil at 350°F. If it drops too low, the coating will be greasy rather than crispy.

 I N G R E D I E N T S 

• 1 lb shrimp, cornstarch, oil
• Sauce: mayo, sweet chili, sriracha

1	Mix sauce ingredients.
2	Coat shrimp in cornstarch. Fry 2-3 mins.
3	Toss hot shrimp in sauce. Serve on greens.

FRANK'S SALMON

TIP: Broil for the last 1-2 minutes to caramelize the sugary hot sauce glaze.

 I N G R E D I E N T S 

• 1.25 lb salmon
• Sauce: Frank's Red Hot, brown sugar, vinegar, garlic

1	Simmer sauce ingredients 10 mins. Cool slightly.
2	Place salmon on sheet. Brush generously with sauce.
3	Bake 375°F 12-15 mins.

JAMBALAYA

CRITICAL STEP: Once the rice is added and simmering, cover the pot and DO NOT lift the lid for 25-30 minutes.

 I N G R E D I E N T S 

• Andouille sausage, holy trinity (onion/celery/pepper)
• 3 cups rice, broth, tomatoes
• Cajun spices (paprika, cayenne, thyme, oregano)

1	Sauté veggies. Add spices. Brown sausage.
2	Add liquids and rice. Boil.
3	Cover tightly, low heat 25-30 mins.
4	Rest 10 mins. Fluff.

FETA AND HERB CRUSTED SALMON

NOTE: Watch closely; overcooked salmon becomes dry. 145°F is the target internal temperature.

 I N G R E D I E N T S 

• 1 lb salmon, ½ cup feta, parsley, chives, lemon

1	Mix feta, herbs, lemon, salt/pepper.
2	Press mixture onto salmon.
3	Bake 400°F 12-20 mins.

🎂 DESSERT 🎂

GRANDMA'S APPLE PIE

BAKING TIP: Ensure butter is very cold before mixing. This creates flaky layers in the crust.

 I N G R E D I E N T S 

• Crust: 2.5 cups flour, 1 cup butter, ice water
• Filling: 6-8 apples, sugar, cinnamon, nutmeg, lemon

1	Cut butter into flour. Add water. Chill dough.
2	Toss apples with sugars/spices.
3	Roll dough. Fill pie. Top with crust.
4	Bake 400°F 20 mins, then 375°F 30-40 mins.

APPLE CRUMBLE

TEXTURE TIP: Use old-fashioned rolled oats, not instant, for the best chewy texture in the topping.

 I N G R E D I E N T S 

• 6 apples, sugar, cinnamon
• Topping: oats, flour, brown sugar, butter

1	Mix apples/sugar/spice. Place in dish.
2	Cut butter into oat/flour/sugar mixture.
3	Sprinkle on top. Bake 350°F 40-50 mins.

CLASSIC CHOCOLATE CHIP COOKIES

TIP: Let cookies cool on the baking sheet for 5 minutes before moving them to prevent breaking.

 I N G R E D I E N T S 

• 2.25 cups flour, 1 tsp soda, 1 cup butter
• 3/4 cup sugar, 3/4 cup brown sugar, 2 eggs
• 2 cups chocolate chips

1	Cream butter and sugars. Add eggs/vanilla.
2	Mix in dry ingredients. Stir in chips.
3	Bake 375°F 9-11 mins.

SOFT CHOCOLATE CHIP COOKIES

SECRET: Cornstarch makes these cookies soft, and chilling the dough for 2+ hours develops flavor.

 I N G R E D I E N T S 

• 2.25 cups flour, 1.5 tsp cornstarch, melted butter
• brown sugar, granulated sugar, 1 egg + 1 yolk
• 1.25 cups chocolate chips

1	Whisk melted butter and sugars. Add egg/yolk.
2	Add dry ingredients (w/ cornstarch). Stir in chips.
3	Chill dough 2-3 hours.
4	Bake 325°F 12-15 mins.

BANANA BREAD

TIP: Use very ripe bananas (lots of brown spots) for the best sweetness and moisture.

 I N G R E D I E N T S 

• 2 cups flour, soda, salt
• 1/2 cup butter, 3/4 cup brown sugar
• 2 eggs, 4-5 bananas (mashed)

1	Cream butter/sugar. Add eggs/banana.
2	Mix in dry ingredients.
3	Bake 350°F 60-65 mins.

CHOCOLATE CHIP BANANA BREAD

NOTE: Tent loosely with foil if the top browns too quickly before the center is cooked.

 I N G R E D I E N T S 

• 2 cups flour, powder, soda
• 3 bananas, sugar, butter, eggs, milk
• 1 cup chocolate chips

1	Beat sugar/butter/eggs. Stir in banana/milk.
2	Add flour mix. Fold in chips.
3	Bake 325°F 70 mins.

BLUEBERRY MOJITO PIE

TIP: The cornstarch slurry is essential for thickening the berry juices. Don't skip it!

 I N G R E D I E N T S 

• Crust: flour, shortening, egg, vinegar
• 5 cups blueberries, lime, mint, sugar, cornstarch

1	Make crust. Chill.
2	Cook 2 cups berries with lime/sugar. Thicken with cornstarch.
3	Stir in fresh berries/mint. Fill pie.
4	Bake 400°F 20 mins, then 375°F 30-40 mins.

CINNAMON ROLLS

PROOFING: Allow the dough to double in size (approx 1-1.5 hours) for fluffy rolls.

 I N G R E D I E N T S 

• Yeast, milk, sugar, butter, flour, eggs
• Filling: brown sugar, cinnamon, butter
• Icing: cream cheese, sugar, butter

1	Activate yeast. Mix dough. Rise 1 hr.
2	Roll dough, spread butter/cinnamon sugar. Roll log and cut.
3	Rise again 30 mins. Bake 350°F 20-25 mins.
4	Frost while warm.

CHOCOLATE FUDGE BROWNIES

TIP: For fudgy brownies, do not overbake. A toothpick should come out with moist crumbs, not wet batter but not clean.

 I N G R E D I E N T S 

• 1 cup butter, 2 cups sugar, 4 eggs
• 1.5 cups flour, 1 cup cocoa, 2 cups chocolate chips

1	Mix melted butter, sugar, eggs.
2	Stir in flour/cocoa. Add chips.
3	Bake 350°F 30-40 mins.

DOUBLETREE COOKIES

NOTE: The rolled oats provide a chewy texture distinct from standard chocolate chip cookies.

 I N G R E D I E N T S 

• 1.5 cups butter, sugars, 4 eggs, lemon juice
• 3 cups flour, oats, cinnamon, 3 cups chips, walnuts

1	Cream butter/sugars. Add eggs/lemon.
2	Mix dry ingredients. Stir in chips/nuts.
3	Bake large scoops at 350°F 13-16 mins.

SIMPLE PEANUT BUTTER COOKIES

TIP: Press a fork into the dough balls in a criss-cross pattern to flatten them. Dip the fork in sugar to prevent sticking.

 I N G R E D I E N T S 

• 1 cup peanut butter, 1 cup sugar, 1 egg

1	Mix ingredients until smooth.
2	Roll into balls. Press with fork.
3	Bake 350°F 8-12 mins.

SHORTBREAD COOKIES

NOTE: Bake at a low temperature (300-325°F). Shortbread should remain pale and not brown significantly.

 I N G R E D I E N T S 

• 2 cups butter, 1 cup brown sugar, 4 cups flour

1	Cream butter/sugar. Mix in flour.
2	Roll out, cut shapes.
3	Bake 325°F 15-25 mins.