All Recipes
Gordon Ramsay's Beef Short Ribs
This is an absolutely epic take on classic french short ribs. Served it on a bed of mashed potatoes and watch the wonder of your guests as they take bite after bite.
Tahini Miso Roasted Chicken Thighs
When was the last time you got your mind blown by a chicken recipe? That will probably be the first time you taste this recipe. The complexity of flavours, the savoury delight, the textural perfection... just.... WOW.
Salt & Vinegar Roasted Potatoes
I love roasted potatoes. I love the caramalized skins that create that perfect combination of crispy exterior with creamy soft interior. Well let me tell you, this one takes it to a whole new level with the introduction of a subtle acidic hit that makes EXTRA magic with the salted exterior.
The Only Chocolate Cake Recipe You'll Ever Need
This one is an absolute knockout and scales up beautifully if you ever need to. It is so moist, and so chocolatey, and remains that way for a lot longer than most standard cakes. It also freezes well. The key is the boiling water added at the end. The batter will be much thinner that a standard cake, but trust me, it's a knockout!
Coconut Jasmine Rice
This rice dish is a perfect accompaniment to most Thai dishes; but don't let that stop you from fusion-ing. It will work with anything rich and savoury. I do all my rice cooking in an Instant-Pot, so the directions will be for that, but any method that gets the job done is satisfactory; just make the little adjustments you need to.
Coconut Miso Salmon Curry
This is a variant of a New York Times Recipe by Kay Chun. You can find it here: https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry. It's a solid 5-star recipe and I brought in some Chef Buddy changes to make it a solid 6-star recipe. :-D That being said, make this. It will blow your mind; it hits all the notes and the only heat comes from the bite of the galangal (or ginger, if that's all you have). It can be served with thin sliced hot pepper of your choice for an extra kick of heat, but a squirt of sriracha can do just as well. Don't leave out the fresh herbs and the squeeze of lime at the end. It finishes out the high-end; kind of like a hi-hat tick on a thick and juicy beat. Regular Jasmine or Basmati rice is good to serve this on, but a coconut jasmine rice is divine.