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Making bacon at home is insanely easy, requires minimal ingredients, and little time commitment. Long story short you should be making it, and I'm going to show you the easy way. All it takes is some pork belly, salt, sugar, and a little bit of patience for curing and maybe some smoking. EQUIPMENT: Curing Salt Smoker Prep Time: 15 minutes plus 7-day cure time Cook Time: 2 hours Yield: 2 pounds bacon INGREDIENTS Large Batch Dry Cure 2 cups (400g) Kosher salt 1 cup (200 g) granulated sugar 6 1/2 teaspoons (60g) pink curing salt (Prague powder #1) Bacon 3 pounds (1.4kg) skin-on pork belly 2-3 rosemary sprigs, crushed and bruised by hand (optional) 2-3 garlic cloves, crushed with skin-on (optional) 1-2 tablespoons toasted and crushed Juniper berries (optional) 34g dry cure mixture INSTRUCTIONS For The Large Batch Dry Cure In a large bowl, whisk together the salt, sugar, and pink curing salt. Store in a large air-tight container in your pantry until ready to use. For The Bacon Calculate the amount of curing mixture you will need. My preferred method is to cure the pork belly at a 2.5% cure. You can get the ratio of cure to pork belly by multiplying the weight of the belly in grams by .025. The number you get will be the amount of dry cure you need to use on the bacon. So, in other words a 1,360 gram pork belly would require 34 grams of dry cure. Take the measured dry cure and spread it all over the entire pork belly. If you don’t have a scale, you can sprinkle a generous layer of cure on all sides of the pork belly, about 1/3 cup of cure for a 3-pound pork belly. This is less accurate and could result in slightly salty bacon but works in a pinch if you don’t have a scale and don’t plan on getting one. Once the pork belly is thoroughly coated in the cure, rub with the bruised rosemary, crushed garlic cloves and toasted and crushed juniper berries if desired. Label a 2-gallon zip top bag with the day you start the cure and then seal the pork belly inside with the crushed aromatics, if using. Place in the refrigerator to cure for 7 days, flipping the pork belly over halfway through, or 4 days in. Liquid will release from the pork belly and accumulate in the bag which is normal and will help cure the pork belly. Make sure when you flip the bag, the liquid is evenly distributed over the belly. Once fully cured, rinse off the cure thoroughly with water and pat dry with paper towels. Preheat the oven or smoker to 200°F / 93°C. Cook the pork belly until the internal temperature reads 150°F / 65°C. This will take approximately 2 hours, but this time can vary depending on the size of your pork belly. If you are using a smoker, use a mix of wet and dry wood chips and add more wood chips every 45 minutes or so throughout smoking. Once the pork belly is done, remove from the oven or smoker. While the fat is still warm, but the belly is cool enough to handle, remove the skin using a sharp knife. Let the pork come to room temperature and then refrigerate it overnight or for at least 8 hours to solidify the fat. Once cold, thinly slice the bacon and cook in a pan until crispy or keep as a large piece of slab bacon to cut into cubes and fry until crispy on the outside and tender on the inside. The bacon will hold in the refrigerator for 2-3 weeks or in the freezer indefinitely.

If you've ever wanted to make fresh pasta at home, then you've come to right place. Consider this a basic homemade pasta guide. EQUIPMENT: Pasta Roller Affordable Pasta Roller INGREDIENTS: Dough 3 cups (480g) 00 type flour or all purpose flour 5 large whole eggs 1/2 tsp (2g) fine sea salt 1 tsp (5g) extra virgin olive oil Pork Ragu: 1 stalk of celery 1 medium size yellow onion 2 carrots 1 ½lb boneless pork shoulder 2 Tbsp olive oil Olive oil, salt and pepper to taste 3 Tbsp tomato paste ½ cup red wine 2 cups chicken stock Garganelli Sauce: 1 28-oz can peeled san marzano tomatoes 4 ounces pancetta 1 Tbsp olive oil 1 red onion Tortellini Sauce: ½ cup basil leaves ¼ cup walnuts or pine nuts 2 cloves fresh peeled garlic ½ cup parmigiano-reggiano cheese ½ cup extra virgin olive oil INSTRUCTIONS: Dough Method: Add 3 cups of “oo” zero flour and salt to a work surface. Create a well using your hands in the center of the mound. Crack five large whole eggs into the well you just created. Drizzle in a teaspoon of olive oil. Using a fork, start whisking the eggs until they come together cohesively. Once the eggs have come together, keep whisking but slowly add in bits of flour. Be careful not to make a whole or dent otherwise your eggs will run out. Once it starts to become a paste and dough-like, start using your hands to mix. Once fully combined, knead the dough for 5-10 minutes until it is silky smooth. Once kneaded, wrap in plastic wrap and let it sit at room temperature for at least an hour. Tagliatelle Method: Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼ inch thick. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting. Use a pasta attachment to make your tagliatelle pasta. If you don’t have an attachment, dust your pasta with flour and roll it up into a log. Using a sharp knife, cut ½ inch segments of the tube to create your individual noodles. Toss noodles with a generous amount of flour to prevent sticking. Boil for 30 seconds. Tagliatelle Sauce Method: Chop your celery, yellow onion and carrots. In a large heavy bottom pot over medium-high heat; season your pork with your olive oil, salt and pepper and sear on both sides for 2-3 minutes each. Once caramelized, transfer pork into a medium-sized bowl. With the remaining oil in the pot, add all of your finely diced vegetables and cook until they begin to turn translucent in color. Then, add your tomato paste and saute until the tomatoes begin to caramelize. Deglaze with ½ cup of red wine and bring to a boil for 20-25 seconds. Add 2 cups of chicken stock, stir and season lightly with salt. Bring up to a boil and reduce to a simmer. Add in your meat. Place in the oven at 300 degrees Fahrenheit for about an hour, or until the meat is super tender. Spaghetti Method: Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼ inch thick. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting. Use a pasta attachment to make your spaghetti pasta. Boil for 30 seconds. Garganelli Method: Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼ inch thick. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting. Cut dough into 2 inch by 2 inch squares. Using a gnocchi board or some object with ridges, place your square diagonally on the surface. Using a chopstick, roll your dough working from one end to the next until your dough sticks together. Boil for 30 seconds. Garganelli Pasta Sauce Method: Strain your peeled tomatoes and let drain. Add to a food processor and puree until smooth. Saute your pancetta with olive oil until it begins to brown. Add in your diced red onion and saute until they begin to soften and turn translucent. Add in your tomatoes and season with salt and pepper to taste. Bring to a simmer and let it sit for 8-10 minutes. Stir occasionally to prevent the bottom from burning. Tortellini Method: Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼ inch thick. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting. Using a circular cookie cutter, cut into your dough to make round shapes. Take a pea sized amount of the filling of your choice and place in the center of your dough. Take your dough and fold it over like a taco, carefully crimping the edges shut with your fingers. Take the edges with the 2 points and bring them together, pinching them closed. Repeat this process with the remaining pasta circles. Boil for 30 seconds. Tortellini Sauce Method: Place your basil, nuts and garlic in a food processor and blend together until it forms a paste. Add in your parmigiano cheese and blend once more. Slowly stream in your extra virgin olive oil while blending and then season with salt to taste.

You should be making cold brew from home instead of paying 4 bucks for a single cup of it. You'll save a ton of money and you have full control over the coffee ITEMS USED: Coffee Sock CoffeeSock ColdBrew Filter 64oz Half Gallon Jars Pyrex Measuring Cup Chemex 6-Cup Pour Over INGREDIENTS: 1.5 cups (80g) dark roasted coffee beans (Ideally espresso beans, coarse grind, something like coarse cornmeal) 6 cups (1400g) water INSTRUCTIONS: First Method: Grind 1 ½ cups of coffee beans, leaving it relatively coarse. Add to a ½ gallon container. Add 6 cups of water, stir and leave in the fridge for 12-24 hours. Remove from the fridge and strainer through a fine mesh strainer covered with cheesecloth. OR Pour through the filter of a pour-over. Second Method: Grind 1 ½ cups of coffee beans, leaving it relatively coarse. Add to a ½ gallon container. Add 2 cups of hot water, stir and let it sit for 1 minute. Add remaining 4 cups of cold water. Stir, and leave in the fridge for 12-24 hours. Remove from the fridge and strainer through a fine mesh strainer covered with cheesecloth. OR Pour through the filter of a pour-over.

This is that real deal, traditional tonkotsu ramen. A lot of people wonder how to get a proper rich and creamy tonkotsu broth like so many ramen shops do. This guide/recipe will show you how to do just that. INGREDIENTS: Broth: 3 pound pigs trotters (skin on) (you can also use some spine and neck bones as well. You definitely want some trotters though) 1 bunch green onion 1 large yellow onion 2 shallots 2 inch knob ginger Water to cover 4 garlic cloves, peeled Chashu: 2 pound pork belly (skin on or off) 1/2 cup soy sauce or tamari 3/4 cup mirin 1/3 cup water 1 cup rice wine (1/2 cup sake, 1/2 cup shiao tsing wine *or just use all sake*) 2 inch knob ginger 1 bunch green onion 4-5 cloves garlic Tare: Dashi- 3-2inch pieces kombu, 1/2 cup bonito flakes, 3/4 cup water 3/4 cup soy sauce 1/4 cup + 2 Tbsp mirin 1/4 cup shiitake mushroom soaking water (optional but recommended) 1/4 cup chashu braising liquid (optional) INSTRUCTIONS: Method: Add pigs trotters to a large stock pot. Fill with water until it covers at least 2 inches above the bones. Bring up to a rolling boil for 10 minutes. Skim foam that forms on the top with a mesh strainer. Continue this skimming process until the 10 minutes is up. Once done, strain bones out through a colander, rinse with cold water and place back into the pot. Cover with water. To the pot, add green onions, shallots, yellow onions and peeled ginger/garlic. Bring up to a rapid bowl over high heat; and once at a boil, lower temperature so it maintains a boil. Stir pot every now and then to prevent pork from resting at the bottom. Continue this for 12 hours. Remember to add water throughout so it doesn’t reduce all the way. For the protein, cut green onions into 2 inch sections and place at the bottom of a cast iron pot. Peel one knob of ginger, slice to a ¼ of an inch thick and place in the pot. Add 4-5 whole cloves of peeled garlic, ½ cup sake, ½ cup rice wine, ¾ cup mirin, ½ cup soy sauce/tamari, ⅓ cup water. Take your pork belly and roll it up lengthwise into a log. To hold it together, use kitchen twine and tie in three separate sections. Lower pork belly into a cast iron pot, bring liquid up to a boil, reduce down to a simmer, cover loosely with a lid and place in a 300 degree Fahrenheit oven for 3-4 hours. For the toppings, thinly slice green onions. Rehydrate dried shiitake mushrooms according to packaging instructions. Slice nori into small 3-inch rectangles. For the soft boiled egg, bring a pot to a rolling boil and drop in whole eggs. Let simmer and place a timer for 6-7 minutes. Pull out and immediately drop them into an ice bath. For the tare, add 2-3 pieces of kombu to a sauce pot. To that, add water and set to medium-low heat. Bring to a steamy heat and let steep for 10 minutes. Add in your bonito flakes and let steep again for 5 minutes. Once done steeping, pour through a fine mesh sieve into a medium sized bowl. To this, add soy sauce, mirin, chashu braising liquid and the mushroom liquid. Give it a stir and lightly season with salt. To assemble the soup, first cook your ramen noodles in boiling water. Slice your chashu in ½ thick rounds. Place a couple spoonfuls of your tare at the bottom of a serving bowl and follow with broth. Add cooked noodles, chashu slices, a soft boiled egg, minoki mushrooms, green onions, shiitake mushrooms and rectangles of nori.

This pizza has a super bubbly, soft, and lightly chewy crust. Topped with a fresh san marzano tomato sauce, a little bit of fresh mozzarella, and basil. Best of all, it can be done in your home oven with a simple pizza stone. INGREDIENTS: Dough: 655g 00 type flour or all purpose flour 45g whole wheat flour 14g fine sea salt 98g mature sourdough starter 490g water @ 90F Sauce: 28 oz can peeled San Marzano tomatoes, drained 2 cloves garlic peeled 2 Tbsp olive oil Salt to taste Sample Schedule for this recipe: 4:00 P.M Mix your dough 4:10 P.M. Bulk ferment 6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise) *next day 8:40 A.M Shape dough balls 8:50 A.M. Proof dough balls 5 hours 1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later. INSTRUCTIONS: Method: Combine Tipo “oo” flour, whole wheat flour and fine sea salt. Give a quick mix with your hands. In a separate bowl, add matured starter into filtered water warmed to 90 degrees fahrenheit. Pour mixture into flour bowl. Using your hands, stir until everything is thoroughly combined. Wet one hand, pick up the dough and scoop it up; slapping it back down against the bowl repeatedly. Continue this process for 5-8 minutes. Once completed, cover with a damp towel and let sit in your oven turned off or at 70 degrees Fahrenheit for 2 ½ hours. For the first portion of that time, you will perform 3 stretch and folds, spaced 30 minutes apart. Then leave alone for the remainder of the time. Once rested, turn dough out onto an un-floured work surface. Using a bench scraper, rotate the dough until it becomes a relatively tot ball. Lightly grease a large bowl with extra virgin olive oil, and with floured hands gently place dough in the bowl. Cover bowl tightly with plastic wrap and place in the fridge for 14 hours. Remove from the fridge and using a bench scraper, carefully work out dough onto an un-floured work surface. Divide the dough into four equal pieces, each weighing about 325 grams. To shape the dough, grab each corner and pinch them together in the center until you close the seam at the very top. Flip over so it is seam side down. Using your pinkies, rotate and pull the dough towards yourself to form a round ball. Repeat and transfer all dough balls to a greased baking sheet. Lightly dust the tops with flour and place another baking sheet on top. Let dough sit out at room temperature at 75 degrees Fahrenheit for 4-5 hours. Using a pizza stone, place it in the oven at a height that is at a height of 8 inches away from your broiler. Set the oven to the highest temperature setting it will go, and let preheat for 45 minutes. For the sauce, drain your peeled tomatoes through a mesh strainer to get rid of excess liquid. Once drained, place in a food processor. To that add your whole cloves of garlic, extra virgin olive oil, and salt. Pulse and blend together until smooth. Adjust seasoning as needed. Once the oven is ready, make sure to turn on your broiler and broil your stone for 5 minutes as you prepare your dough. Generously dust a pizza peel with flour as well as the top of your pizza dough. Using your fists, flatten out the center of your dough; leaving ½ inch untouched. Carefully pick up your dough and rotate it using your knuckles; naturally stretching out the dough. Once it is thin enough, place back down on the peel. Add 2-3 tablespoons of your sauce to the center of your pizza and spread it around evenly using the back of a spoon. Tear bits of fresh mozzarella and basil and top onto pizza. Drizzle with olive oil. Placing the oven back onto baking and set at the highest temperature, slide pizza onto stone carefully. Bake for 5 minutes. Then, turn the broiler on for 2 minutes. Once stiff, remove from the oven and serve.

This is a pretty classic chocolate babka with a buttery brioche dough twist. It's a rich bread with chocolate that swirls all through each slice. ITEMS USED: Recipe Adapted from Jerusalem: A Cookbook Pyrex Measuring Cup KitchenAid Stand Mixer INGREDIENTS: Dough Ingredients: 3 1/3 cup (530g) all purpose flour 1/2 cup (100g) granulated sugar 3 tsp (10g) instant yeast 3/4 cup (175g) lukewarm water (90 degrees F) 3 large eggs 10 Tbsp (150g) unsalted butter, room temp 3/4 tsp (3g) fine sea salt Neutral tasting oil for greasing Chocolate Paste Ingredients: 6.5 oz (180g) dark chocolate (70 percent or higher) 1/2 cup (120g) unsalted butter 3/4 cup (105g) powdered sugar 1/2 cup plus 1 tbsp (42g) cocoa powder *optional* freshly grated nutmeg (1/8 teaspoon) Pinch of salt INSTRUCTIONS: Chocolate Paste Method: In a pot, melt together unsalted butter and freshly chopped dark chocolate. Once they’re fully melted, whisk in cacao powder and powdered sugar until completely smooth. Method: Add 3 teaspoons of yeast to ¾ cup of lukewarm water (around 90 degrees Fahrenheit). Give a light stir and let bloom for 8 minutes. In the bowl of a stand mixer, add all-purpose flour, sugar, fine sea salt. Give a mix by hand to make sure everything is incorporated. With the stand mixer going at medium-low speed, add three whole eggs and the bloomed yeast. Let the mixer run until it begins to form a dough. Make sure to scrape down the sides throughout. Once it forms a rough dough, add unsalted butter at room temperature a spoonful at a time until all of it is used. Keep the stand mixer going at medium-low speed. Once all of the butter is added and the dough is cohesive, let the mizer run at medium-low speed for 8-10 minutes or until the dough is completely smooth. Lightly oil a large bowl and add the dough directly to the bowl. Cover the bowl with plastic wrap and place it in the refrigerator overnight. Lightly butter two general sized loaf pans (9x5). Dust with a light coating of flour. Roll out cold dough onto a lightly floured work surface. Divide dough into two and place one half of the dough in plastic and place back in the fridge to hold while you’re working with the first piece. Shape dough into a disk and roll out into a square that’s ½ inch thick. Spread half of your chocolate mixture over the entire surface of the dough, leaving around an inch border around the edges. Once the chocolate has been spread well, brush the top of your dough with a little bit of water so it adheres when you roll it up. Roll dough from the bottom all the way to the top. Take the cylinder and cut it in half lengthwise using a bread knife. Take one end of the two rolls you have, pinch them together and fold them over each other mimicking a braid. Once you reach the end, pinch the two pieces together. Place dough into one of your prepared loaf pans and cover it with a damp towel and let proof at room temperature for 1 ½ - 2 more hours or until it has doubled in size. Place pans in an oven that has been preheated to 375 degrees Fahrenheit for 25-30 minutes or until they’re golden brown on top and a toothpick inserted comes out clean. While those are baking, combine water and sugar in a pot and bring it over medium heat until all the sugar has dissolved. Place to the side. Remove loaves from the oven and immediately brush them with your sugar syrup.

Why drop tons of money on kombucha at the store, when you can make it at home for practically nothing? Part tea, part fermentation, part soda. Flavor it how you want it, and become a fermentation master. INGREDIENTS: Ingredients: 3 quarts of water (2700ml) 1 cup of sugar (228g) 8 black tea bags 2 cups of kombucha starter *2 Tbsp of vinegar if you don’t have starter* Scobie 1 gallon jar 2 flip top bottles 1 cup fresh chopped strawberries 2 Tbsp simple syrup 4 tsp rose water INSTRUCTIONS: Method: Heat water up in a pot until it is steamy. Do not boil. Add in sugar, stirring to dissolve. Turn off heat and drop in tea bags. Steep in water for 4 minutes. Once done, remove tea bags. Let cool to room temperature. Take tea and pour into a gallon sized jar. Add in starter (or 2 tablespoons of vinegar if you don’t have a starter). Gently lay in your scobie so it lays flat on the surface. Cover with a cloth that will allow it to breath, but won’t allow anything inside. Situate with a rubber band. Leave in a dark part of your house at room temperature for about 12-15 days. Make sure to label with the date you started. Second Ferment: Remove scobie and reserve 2 cups of starter for your next batch. Fill each bottle with ½ cup of strawberries, 1 tablespoon of rose water and 2 teaspoons of rose water. Fill both bottles with kombucha. Leaving at least 1 inch of space at the top. Do not fill them all the way to the brim. Add flip tops and lock. Leave bottles in a dark part of your house at room temperature for about 3-5 days. Release gas once a day by opening tops to avoid exploding.

They go by many names: Potstickers, gyoza, japanese pan fried dumplings. At the end of the day they are delicious dumplings packed with loads of asian flavors, pork, and then pan fried for a crispy bottom. INGREDIENTS: Gyoza Dough Ingredients: 2 cups (310g) all purpose flour 150 ml (150g) water, just boiled Pinch of salt Cornstarch for dusting Pork Filling Ingredients: 1 pound ground pork 1/4 head of cabbage (salted, squeezed, and drained of water) 2 cloves fresh peeled garlic, grated 1.5 inch knob ginger, grated 3/4 cup thinly sliced green onion 2 tsp tamari Salt to taste Gyoza Sauce: 1/4 cup plus 2 tablespoons tamari or soy sauce 1/4 cup rice vinegar 1 tsp sesame oil 1.5 tsp honey 2 tsp mirin *optional, if you like it spicy* 1 thai chili thinly sliced INSTRUCTIONS: Dough Method: Place all-purpose flour in a bowl. Heat up water in a pot by bringing it up to a boil. Add a generous pinch of salt and pour water directly into your flour. Using a spoon, mix together ingredients until fully incorporated. Start using your hands to knead when the dough becomes sticky. Once your dough comes together, turn it over on a work surface and knead for 5-8 minutes or until it starts to become smooth. Lightly dust a bowl with cornstarch, drop in your dough, cover with a damp towel and let sit for an hour. Uncover dough and slice directly in half. Roll each half into 1-inch thick cylinders and wrap each cylinder in plastic wrap. Let sit for 15-30 minutes. Filling Method: Take cabbage, remove the core and slice as thinly as you can into little ribbons. Transfer to a medium bowl, season with salt and massage cabbage to release moisture. Using a spoon, peel your ginger. Thinly slice green onions. In a medium bowl, add ground pork. Add softened cabbage, green onion, grated garlic, grated ginger, tamari and season generously with salt. Using your hands, mix together thoroughly. Gyoza Sauce Method: Combine tamari, mirin, sesame oil and honey. *Optional* add sliced thai chili to sauce for spice. Add sesame seeds and whisk to combine. Dumpling Method: Take gyoza dough and divide into 12 equal sized pieces. Roll one portion of dough into a ball, smush down into a flat circle. Using a rolling pin, roll and shape the disc into a larger disc that is obviously thinner. Use a 3-inch circular cookie cutter to cut out a perfectly round circle. Repeat the process with remaining dough. Stack each gyoza wrapper on top of one another, dusting with cornstarch so they do not stick together. Place 2 teaspoons of mixture in the center of the wrapper. Make sure to not overfill. Wet the edges with the tip of your finger dipped in water. Fold wrapper around filling like a taco and only on one side. Fold and crimp edges; scalloped all the way across. Seal completely. Repeat with remaining wrappers. Heat 2 tablespoons of oil in a large pan over medium-high heat. Once the oil is hot and shimmering, add gyoza in a circular pattern all the way across the pan. Make sure they are not touching. Leave in the pan to sear for 2-3 minutes or until the bottoms begin to brown. Take a ¼ cup of water and add it directly into the pan, generating steam. Immediately cover with the lid, reducing the heat to medium. Let steam for 3 minutes until no water remains. Bring heat back up to medium-high and reduce the water out or until the bottoms are nice and crisp. Remove from the pan and serve with sauce.

Three words: buttery, crumbly, citrusy. Those are the words that basically sum up these scones. They're quick to make, and they keep for a few days that way you can enjoy them in the morning with a nice cup of coffee. These are way better than any Starbucks scones that you'll ever have. INGREDIENTS: Dough Ingredients: 3 cups (448g) all purpose flour Pinch of salt 2 tsp (8g) baking powder 1/2 tsp (4g) baking soda 1/2 cup (112g) cold cubed butter 1/2 cup (95g) heavy cream 3/4 cup (175g) whole milk 1/4 cup (58g) granulated sugar Zest 1 lemon Zest ½ blood orange Blood Orange Glaze: 1 cup (150g) powdered sugar Juice 1 blood orange (43g) INSTRUCTIONS: Method: Cut cold butter into cubes. Place back into the fridge until needed. In a large bowl with all-purpose flour, add sugar, baking powder, baking soda, salt. Whisk together until incorporated. Next add the zest of half a blood-orange. Take the chilled butter from the fridge and add to the flour fixture. Using your hands, incorporate and break apart the butter until left with pea-sized bits. To that mixture, add heavy whipping cream and whole milk. Using a wooden spoon, carefully mix until it begins to form a dough. Make sure to not over mix. Once it starts to come together, use your hands to fold the dough over itself and lightly press it into itself. Knead until it comes together. Lightly flour a work surface and turn your dough out onto it. Gently pat dough into a 9-inch long rectangle. Fold into thirds, rotate 90 degrees and press out again into the rectangle. Fold into thirds again, rotate it 90 degrees and press out one more time. Form dough back into a circular disc, ¾ of an inch thick. Just like a pizza, cut dough into 8 equal triangles. Arrange pieces on a parchment lined baking sheet. Using a brush, lightly brush the top of your scones with heavy cream. Bake scones in an oven preheated to 450 degrees Fahrenheit for 15-18 minutes or until the tops of them are golden brown. Glaze Method: Combine powdered sugar, and juice from a blood orange in a bowl and whisk together until incorporated.

One of my all time favorite Thai dishes, ever. It's salty, sweet, full of umami, spicy, and sour all at the same time. It's a great introduction to the world of Thai food. INGREDIENTS: 4 cups full fat coconut milk (2- 13.5 oz cans) 3 cups chicken stock 3 inch piece galangal (you can sub ginger if you need to) 2 stalks lemongrass 3-4 shallots 4 thai chilis (more or less depending on how spicy you like it) 10 kaffir lime leaves (7 in the beginning 3 in the end) 3 stalks thai basil (just the stalk not the leaves) 1 cup cremini mushrooms 1.5 pounds chicken breast 1/4 cup plus 1 tablespoon fish sauce 3 Tbsp palm sugar or brown sugar Juice of 1.5 limes Garnish: Chili oil Thai basil Cilantro INSTRUCTIONS: Method: Use the spine of your knife and bruise lemongrass stalks. Then, slice lemongrass at an angle to prevent damaging the knife. Take your shallots and slice the top and bottom off. Cut them in half and peel off skin. Roughly slice each shallot about ¼ inch thick. Leaving the skin on, carefully slice galangal (or ginger if you need to). Remove stems from thai chilis and slice ¼ inch thick. Then quarter your cup of cremini mushrooms. Take your skinless, boneless chicken breasts and cut into 1-inch cubes. Heat 1 ½ tablespoons of a neutral tasting oil in a 6 to 8 quart pot over medium-low heat. Add all of your vegetables to the pot, except your mushrooms and sweat them while stirring often for 3-5 minutes or until fragrant. Once vegetables have softened, add full fat coconut milk, chicken stock and kaffir lime leaves; give it a quick stir. Bring pot up to a high heat, and once it starts to get close to a boil; reduce heat to medium-low and simmer for 25-30 minutes. Once done, strain liquid through a fine mesh colander. Fresh flavor out from aromatics. Pour strained liquid back into a clean pot, bringing it back up to a simmer over medium-low heat. Add in chicken and mushrooms, letting it simmer for 10 minutes or until chicken is cooked through. Add in stalks of thai basil and more kaffir lime leaves and let steep like a tea. Season with palm sugar, fish sauce and lime juice. Garnish with fresh thai basil and cilantro.

These potatoes are like a beautiful marriage between a french fry and a roast potato. You've got a thin and beautifully crispy crust and a soft and fluffy inside. Chock full of intense flavors and umami. You may never want to make potatoes any other way, ever again. INGREDIENTS: Traditional Ingredients: 3 pounds yukon gold potatoes (small) 1 whole head of garlic 3 large sprigs of thyme 3 bay leaves 1/4 cup extra virgin olive oil Flakey or kosher salt for seasoning Extra virgin olive oil for drizzling Mexican Inspired Ingredients: Crumbled cotija cheese Pickled red onions Fresh picked cilantro Extra virgin olive oil for drizzling Loaded Potato Ingredients: Sour cream ½ lb. cooked bacon Sliced chives Cheddar cheese, grated INSTRUCTIONS: Traditional Method: Wash potatoes and place in a cold pot of water. Generously salt with water and bring to a boil over high heat. Once at a boil, reduce to a simmer over medium heat and simmer for 30 minutes or until they are fork tender. Once cooked, remove from heat and strain through a colander On a cutting board, smash a whole head of garlic until you release the cloves. Place cloves skin on in a bowl and add thyme and bay leaves. Drizzle with olive oil and stir until everything is coated. On a sheet pan, drizzle with olive oil and cover with flaky salt. Place potatoes on a tray in a single layer. Take a small pan or a wide spoon and smash the potatoes lightly to create a flat surface on both sides. Once smashed and ½ inch thick, pour over olive oil mixture making sure it is evenly dispersed. Place sheet tray in oven preheated to 425 degrees Fahrenheit and cook for 4-45 minutes or until the flat sides are crispy and brown. Loaded Potato Method: Slice bacon into ½ inch pieces. Place in a cold pan, set to medium heat and stir often until brown. Top potatoes with sour cream, grated cheddar cheese, crispy bacon bits and freshly chopped chives. Mexican Inspired Method: Top cooked potatoes with cotija cheese, followed by a drizzle of olive oil, pickled red onions and fresh cilantro

I would really love to see you guys make this sandwich if you've never had it before. I'll put it to you like this: If you can make a sandwich or a grilled cheese, you will be able to make this sandwich; and you'll thank yourself. INGREDIENTS: Sandwich Ingredients: 2 slices bread 2 ounces deli ham (french is recommended) 1 1/3 cup grated gruyere cheese, divided 2 tsp whole grain mustard sliced chives for garnish *optional* fresh cracked black pepper to taste Bechamel Ingredients: 3 Tbsp all purpose flour 4 Tbsp unsalted butter 2 cups warmed milk *optionally you can add a bay leaf to the warm milk before adding it to the bechamel* scant 1/4 tsp ground nutmeg (fresh grated is ideal) INSTRUCTIONS: Bechamel Method: Heat whole milk over medium heat until it barely reaches a boil. Add a bay leaf. In a separate pan over medium heat, add the unsalted butter and wait until fully melted. Next add the flour and whisk together until it forms a cohesive paste. Let cook for 1-2 minutes to cook out the remaining starchy floury taste. Remove the bay leaf from the milk and add it in batches to the roux, whisking in between to make sure everything is incorporated. Once all of the milk is added, let it sit and simmer to allow the flour to fully thicken. Sandwich Method: Take your bread, and on the inside of the two slices spread on your whole-grain mustard. Take your Gruyere and grate a generous amount on the bread. Add your ham on top. Grate the remainder of the cheese on top of the ham. Hit with a little fresh cracked black pepper and compact two slices of bread together. In a preheated pan, melt 2 tablespoons of butter on medium heat. Add your sandwich and toast for 2-3 minutes per side until brown and crispy. Remove from the pan and place on a sheet tray. Pour bechamel sauce over the top of the sandwich, enough for it to dribble down the sides. Place sandwich under the broiler for 10 minutes In a skillet on medium heat, melt your butter and add a whole egg into the pan. Once the outside whites start to cook but the yolk is still runny, flick the hot butter onto the uncooked parts to get them to cook faster. Remove the sandwich from the oven and place your fried egg on top. Serve with freshly chopped chives and cracked black pepper.