Super Moist Healthy Cherry Cake
A super moist and healthy cherry cake made with cherry-flavored drink yogurt and protein powder, perfect for breakfast or a healthy snack.
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Creamy Tomato Boursin Rigatoni
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Homemade Toffee Bits
Crunchy, buttery brown-sugar toffee made with just three ingredients. Cooked to the hard-crack stage, it cools into crisp pieces perfect for cookies, brownies, streusel toppings, o
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Big Chocolate Chip Cookie
A large, soft-centered cookie made with softened butter, white sugar, brown sugar, eggs, vanilla, and chocolate chips. The recipe is baked at 350°F for approximately 15 minutes and
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Chocolate Protein Lava Pot
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This cream cheese flan is a smooth and creamy dessert topped with a golden caramel. It is an elegant variation of traditional flan that combines the texture of cheesecake with the
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Fermented Cucumber Jalapeño Hot Sauce
A fresh, bright fermented hot sauce combining cucumber with jalapeño, onion, and garlic. The cucumber balances the jalapeño heat, while fermentation develops a progressively tangie
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Fresh, vibrant Vietnamese-style spring rolls filled with prawns, rice vermicelli, and crisp vegetables, served with a zesty tamarind and fish sauce dipping sauce.
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Zucchini Meatballs in Coconut Curry Sauce
Juicy beef meatballs with grated zucchini are finished in a creamy coconut-tomato curry sauce. Crispy potato wedges or rice make a perfect accompaniment.
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Tropical Chicken Thighs with Pineapple Sauce
Crispy chicken thighs tossed in a sweet and spicy tropical sauce made with pineapple, chives, and Ají Chombo chili pepper.
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Cheesy Garlic Scalloped Potatoes
Thinly sliced Yukon Gold potatoes are layered with a creamy garlic, onion, rosemary, and nutmeg béchamel, then topped with cheddar and Gruyère and broiled until bubbly and golden.
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Homemade nuggets made with ground chicken bound with egg and coated with crushed pork rinds instead of flour. They are firm on the inside and crispy on the outside, and can be cook
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Beginner Sourdough Bread
A straightforward sourdough loaf made with an active starter, flour, water, and salt. The dough is developed through folds, fermented until airy, shaped, chilled overnight, and bak
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