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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.

I love homemade fried chicken. Like, I REALLY love fried chicken. But Korean style fried chicken takes the cake. It's easy, it can be completely gluten-free and we are going to make both the classic gochujang wings and one of my favorite sandwiches of all time. ITEMS USED: Potato Starch Gochujang Pyrex Measuring Cup Staub Cast Iron 5.5-Qt. Round Cocotte Bob's Red Mill, Potato Starch (22 ox, 623 g) Chung Jung One, Gochujung Brown Rice Red Paper Paste, 1.1 lb (500 g) (Discontinued Item) INGREDIENTS: Traditional Dredge: 2lbs (900g) chicken wings, separated or drumsticks 2 tsp (6g) salt 1 Tbsp (8g) grated ginger Fresh cracked pepper 1 cup (165g) potato starch or cornstarch Sauce: 1/4 cup (85g)gochujang 3 Tbsp (45g) ketchup 2 Tbsp (33g) mirin 2 Tbsp (30g) dark soy sauce 2 Tbsp (42g) honey 1 Tbsp (15g) brown sugar 4 cloves grated garlic 1.5 Tbsp (24g) rice vinegar Buttermilk Style Fry: 4 boneless skinless chicken thighs 1 Tbsp (15g) salt 1 cup (240ml) buttermilk 1 cup (150g) all purpose flour 3/4 cup (123g) potato starch or cornstarch Assembly of Sandwich: 1/2 head green cabbage, very thinly sliced 1/2 cup (113g) kewpie mayo 1/4 cup (40g) kimchi, finely chopped 1 serrano sliced thin 1 bunch green onion Juice of 1 lemon splash of shirodashi sliced pickles 4 buns, toasted INSTRUCTIONS: Sauce Method: In a small container, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar. Toss into a saucepan over medium heat while stirring occasionally until sugar has melted reaches a gentle simmer. Let simmer and reduce for 4-5 minutes. Mix in grated garlic. Pour into a separate container and whisk in rice vinegar. Korean Style Fried Chicken Method: Start by separating the wings from the thighs. Place into a bowl and season with kosher salt, fresh cracked black pepper and grated ginger. Toss to combine. Wrap and cure in the fridge for 1 hour to overnight. Dab the wings with a paper towel. Add back to the bowl with potato starch (or cornstarch) and toss to coat generously. Fill a heavy bottom pot with canola oil and heat to 350F. Fry all the wings in batches until light golden in color. 3-4 minutes. Place on a wire rack to cool. Rinse and repeat with remaining chicken. Reheat oil to 375F and fry wings in batches a second time until golden brown. 4-5 minutes. Drain on a wire rack. Place wings into a bowl and coat generously with sauce before serving. Top with sesame seeds and chopped onions. Korean Fried Chicken Sandwich Method: In a medium bowl, whisk together buttermilk and kosher salt. Add in boneless chicken thighs. Wrap and place it to the side to marinate. For the slaw, thinly slice green cabbage. In a bowl, add and whisk together kewpie mayo, finely chopped kimchi, finely sliced green onions, salt to taste, and the juice of a lemon. Optional splash of shirodashi. Add the cabbage and toss together. For frying, combine all-purpose flour with cornstarch. Take marinated chicken thighs and dip into flour making sure to thoroughly coat. Fill a heavy bottom pot with canola oil and heat to 375F. Fry the thighs (1-2 at a time) 6-8 minutes flipping occasionally until an internal temperature of 165F is reached. Place on a wire rack to cool. Rinse and repeat with remaining chicken. Place chicken into a bowl and toss to coat thoroughly with the sauce. Using two slices of brioche, place the slaw on the bottom bun topped with slice pickles before topping with the chicken. Add the top bun and serve.

Making an amazing homemade quesadilla is extremely easy...but having the knowledge to perfect it is far better. ITEMS USED: Pyrex Measuring Cup Cuisinart® Stainless Steel Box Grater INGREDIENTS: Cheese Used - medium sharp cheddar Gruyere smoked cheddar monterey jack Sweet n Sour Onions Ingredients - 3 tablespoons (42g) oil or butter 1 sweet onion 3.5 tbsp (50ml) balsamic vinegar 1 teaspoon (5g) Honey Vegetarian Filling Ingredients - 2 tablespoons olive oil 6 sliced trumpet mushrooms salt to taste 1 shallot 1 zucchini 1 red Fresno chili small handful fresh chopped parsley INSTRUCTIONS: Quesadilla Method To start, make your salsa by charring your jalapeños on an open flame, peeling them, and blending them with roasted garlic oil until smooth and creamy. To make your tortillas, mix flour with bacon fat and shortening, rolling them out by hand and cooking them individually. When deciding between cheeses, make an effort to freshly grate your own and settle for any cheese that melts nicely. The mixture I use is equal parts cheddar, gruyere, Monterey Jack, and smoked cheddar. Once all is grated, toss together until well combined. For our first quesadilla, a basic cheese, place a generous amount of your cheese mixture on one half of your tortilla, fold over and brush one side with melted butter. Place the buttered-side down into a cold skillet, and bring up to heat over medium until you get a nice golden brown, about 2-3 minutes. Brush the other side of the tortilla with butter and flip, toast, and cook for another 2-3 minutes until golden brown and the cheese is melted. To start making your steak quesadilla, thinly slice an onion and place in a skillet that has been heated with some canola oil. Over medium-high heat, cook while stirring often until the onions begin to soften and get some nice color. Season to taste. After about 5-8 minutes drizzle over your balsamic vinegar, stirring until it forms a glaze. Take onions off the heat and add your honey. Mix to combine. For your beef, I am using a sirloin cap. Score the fat cap just to help it render out while cooking. Season generously with salt and pepper and place in a ripping hot and oiled skillet. Cook for 3 minutes on each side for medium-rare or about 130ºF. Add your cheese mixture, your cubed steak, and sauteed onions into half of your tortilla, fold it up, brush with melted butter and cook the same as before. For a vegetarian spin, heat a skillet with olive oil over medium heat and add your trumpet mushrooms seasoning to taste with salt, and cook undisturbed in the pan for about two minutes. Then add your thinly sliced shallot and saute for a few seconds to then follow up with one thinly sliced zucchini. Sautee the ingredients until the vegetables have nicely softened and in the last minute of cooking add a thinly sliced Fresno chili. Follow previous steps for assembling and cooking your quesadilla, and enjoy!

This drink is an almost miraculous moment, where you literally just take some sugar, and some ginger, mix it in water, let it sit, and then in a few days, you have a powerful fermented mixture to make your very own ginger beer without adding any commercial yeast at all. You are basically harnessing the power of nature to make a Moscow Mule. ITEMS USED: Flip Top Bottles Pyrex Measuring Cup OXO Good Grips® Small White Silicone Spatula INGREDIENTS: ‘Ginger Bug’ Ingredients (First Day): 2 cups (500ml) filtered water 2 Tbsp (22g) finely chopped or grated ginger (skin on is fine) 2 Tbsp (28g) granulated sugar Ginger bug feeding (every 24 hours): 2 Tbsp (22g) finely chopped or grated ginger (skin on is fine) 2 Tbsp (28g) granulated sugar Ginger Beer: 2 quarts filtered water 1 1/4 cup plus 2 Tbsp (273g) granulated sugar *see notes* 1/4 cup (54g) ginger, grated 1/2 cup (110g) strained ginger bug liquid *optional* Juice of 3 lemons *notes on sugar in ginger beer: You're welcome to make the ginger beer much less sweet if you prefer. I would say the lowest you can go on sugar is 1/2 cup (170g). INSTRUCTIONS: Method: To cultivate your own wild yeast, combine filtered water with granulated sugar, finely chopped ginger and place in a 1-quart glass/plastic container. Mix together until the sugar is dissolved, and cover with a cheesecloth. Let it sit for 24 hours. Moving forward, add the same amount of ginger and sugar every 24 hours until it becomes fizzy. This should take about 2-3 days. Once the ginger bug is fizzy, pour 2 quarts of water into a large pot. To that, in granulated sugar and grated ginger. Bring up to a boil and then reduce the heat to a simmer and let it sit for 5-8 minutes. Let it cool down naturally until it reaches room temperature, leaving all of the ingredients in there to steep. Once it’s up to room temperature, strain your liquid through a fine mesh colander. Make sure to press out the juices. Next, add in ½ cup of your strained ginger bug and the juice of 3 lemons. Mix together until thoroughly combined and transfer that mixture to some flip-top bottles. Make sure to leave 2 inches of head room. Let them sit out at room temperature with the flip bottle tops locked, for 3-6 days or until they’re fizzy. Once they’ve reached that point, you can refrigerate them; but make sure you’re opening the top and burping them once a day.

We are going to uncover the secret that is Nashville Hot Chicken, one of the greatest fried chickens to ever exist. Naturally we gotta make it homemade. ITEMS USED: Read Temp Device Mastutake Shoyu Staub Cast Iron 5.5-Qt. Round Cocotte Taylor Instant Read Thermometer Matsutake Shoyu Soy Sauce - 500 ml INGREDIENTS: Cure: 4 chicken thigh and leg quarters Or 1 whole chicken cut into 8 pieces Salt generously Dredge: 3 cups (450g) flour 3 tsp (10g) kosher salt Buttermilk Dip: 2 large eggs 2 cups (475ml) buttermilk 2 Tbsp (30ml) hot sauce 2 Tbsp (30ml) pickle juice Splash of cold smoked matsutake shoyu for fancy Hot Oil Spices: 1 cup (240ml) hot oil 4 Tbsp (25g) cayenne 1 Tbsp (11g) garlic powder 1 Tbsp (8g) smoked paprika 2 tsp (6g) kosher salt 2 Tbsp (25g) dark brown sugar INSTRUCTIONS: Method: Start by curing the chicken with salt on both sides. Let sit in the fridge for 24 hours. Fill a heavy bottomed pot with oil and preheat to 325F. For the buttermilk dredge, whisk together beaten eggs with buttermilk, hot sauce, pickle juice, and an optional splash of cold smoked matsutake shoyu. For the flour dredge, combine all-purpose flour with kosher salt. Whisk together. For the spicy oil, mix and combine cayenne powder, garlic powder, smoked paprika, kosher salt, and dark brown sugar. Dunk the chicken into the flour followed by the buttermilk mixture and back into the flour mixture. Rinse and repeat with the remaining chicken. Drop chicken into the oil in batches for 15-18 minutes or internal temperature reaches 165F. Transfer to a wire rack set over a rimmed baking sheet. Take a cup of hot frying oil and whisk into the spice mixture. Once thoroughly mixed, dump in each piece of chicken and cover with spice mixture. Lay chicken on a slice of white bread, top with pickles and serve.

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.

Anyone can make great breakfast tacos at home no matter where you live in the world. If you want the best, then you gotta take the extra little bit of time to make your own tortillas fresh and you'll experience one of the best breakfast meals of all time. ITEMS USED: Cast Iron Skillet Pyrex Measuring Cup 10.5 Cast Iron Griddle Cuisinart Stainless Steel Box Grater INGREDIENTS: Tortillas: 2.5 cups (355g) all purpose flour 1/2 cup (112g) lard or shortening but lard is way better i used 1.5 tsp (6g) baking powder 2 tsp (7g) kosher salt 2/3 cup (160g) hot water Black beans: 1 Tbsp (14g) oil 1 Tbsp (14g) unsalted butter 1/2 onion 2 cloves garlic 1 sliced serrano 1 can black beans Salt and pepper to taste Salsa: 1.25 lb(550g) jalapenos 1/2 cup 120ml oil 9 cloves garlic (7 toasted, 2 raw) Juice of 1 lime no more. We don’t want this acidic. It’s a flavor thing Salt to taste INSTRUCTIONS: Tortilla Method: Whisk and combine all-purpose flour with baking powder and kosher salt. Add in lard mix into the flour using two forks. Stirring with a fork slowly stream in warm water. Gently knead into a ball and stop immediately. Place into a greased bowl and cover with plastic wrap. Rest at room temperature for 30 minutes. On a lightly floured surface, dump out the dough and divide into equal pieces and roll into a ball. Cover and let rest for 5 minutes. Heat a cast iron skillet of medium-high heat. On a generously floured surface, dust the dough ball then roll and rotate in even circles until ⅛” thick. Lay into a hot cast iron skillet and cook 30 seconds per side. Place tortillas on a plate and cover with a towel to keep warm. Bacon, Egg, & Cheese Taco Method Start by frying or baking the bacon until crispy. Drain on paper towels. Melt butter over medium heat in a medium skillet. Beat the eggs together and add to the pan once the butter is melted. Stir and cook over medium heat until soft scramble forms. Take a tortilla and lay a base of scrambled eggs on followed by shredded cheese and top with bacon. Serve. Potato and Cheese Method: Start by grating the russet potatoes. Soak in water and then drain. Rinse and repeat until water runs clear. Place potatoes in a towel and wring out as much liquid as possible. Add potatoes to an oiled medium skillet set over medium heat. Press potatoes in and cook for 3-5 minutes. Flip and repeat. Take a tortilla and lay a base of scrambled eggs on followed by shredded cheese and top with hash browns. Serve. Chorizo and Egg Method: Cook chorizo over medium heat until crispy. Fry eggs over an oiled medium heat skillet until the whites are set. Take a tortilla and lay a base with the egg followed by the crispy chorizo and topped with cojita cheese and sliced avocado. Vegetarian Method: In a medium oiled pan, add in unsalted butter and heat over medium heat. Add in diced onions, sliced garlic, and thinly sliced serrano chile once the butter is melted. Saute until nice and soft. Add in can of beans, season to taste with salt and pepper, and cook until heated through. Transfer to a blender and blend until smooth. Take a tortilla and lay a base of beans followed by a quarter of an avocado and topped with manchego cheese and cilantro. Salsa Method: Start by charring the jalapenos and place into a container and cover. To a small pot, add thinly sliced garlic and oil. Set over medium heat cooking until garlic is slightly toasted. Strain through a fine mesh strainer. Rub off the jalapenos skin by using a paper towel. Cut stems off and place into a blender. Add in toasted garlic cloves along with a raw garlic clove and juice of a lime. Blend until smooth and while blending stream in olive oil to emulsify. Season to taste with salt.

Making Mochi Ice Cream from scratch can be super duper easy. That is..if you use this guide. The mochi itself only takes about 30 minutes to make and 4 ingredients. After that you just need an ice cream you like and you're good to go! ITEMS USED: Glutinous Rice Flour Cookie Scoop Circular Cookie Cutter Pyrex Measuring Cup OXO Good Grips Cookie Scoop Mochiko Sweet Rice Flour Ateco Stainless Steel Cookie Cutter Set INGREDIENTS: Prescoop ice cream into a lined egg carton with plastic wrap. Each egg slot should be dedicated to 1 scoop of ice cream. Chill for 2 hours – 2 days maximum. 1 cup (160g) sweet glutinous rice flour (mochiko) 1/4 cup (60g) granulated sugar 1 cup (236ml water Corn starch for dusting Ice cream(s) of your choice INSTRUCTIONS: In a bowl, mix sugar, water and rice flour together. Make sure mixture is fully emulsified, clean sides of bowl with a spatula. Cover bowl with plastic wrap and microwave for 1 min Stir with whisk to get rid of clumps, then put in microwave again for 1 more minute. Take out of microwave then wet your spatula as you continue to mix. Do not use whisk from this point on as the mixture has become too sticky. Then put in microwave one more time, 30 seconds. On a dusted flour board, pour mochi. Roll even until ½ in thick. Dust with cornstarch repeatedly. Place in fridge for 20 mins until cold and set Dust again with cornstarch, then use a circular cutter to cut out as many circles as possible. For a 2 inch ice cream scoop (prescooped ice cream), a 3.5, 3.25 in circular cutter works perfectly. Work quickly. Wrap with plastic wrap moderately tightly so that ice cream does not melt. Store in muffin tins to retain shape one at a time to maintain temperature of ice cream.

Beef Stroganoff is delicious, but homemade beef stroganoff is even better! INGREDIENTS: 1 lb (450 g) Steak, cubbed Oil 2.5 Tbsp (35 g) Unsalted Butter 2 tsp (5 g) Coarse Ground Black Pepper 1 Sweet Onion, diced 5 Cloves Garlic, thinly sliced 1 Tbsp (14 ml) Cognac (or Whiskey) 2.5 Tbsp (30 ml) Worcestershire Sauce 9 oz (250 g) Cremini Mushrooms, quartered 1.5 cups (350 ml) Beef Broth 1/4 cup (16 ml) Heavy Whipping Cream 1/2 cup (120 ml) Sour Cream 2 Tbsp (28 g) Dijon Mustard Salt Pepper 1/3 cup (8 g) Fresh Parsley, chopped Egg Noodles (or Noodle of choice) INSTRUCTIONS: Basic Beef Stroganoff Method: Start by scoring and slicing the steak into cubes. In a large oiled pan set over medium-high heat, sear steak in batches (2 minutes per side). Remove from pan. To same pan melt unsalted butter and add coarse ground black pepper along with a diced onion. Saute for 2-3 minutes. Add thinly sliced garlic. Saute until garlic is fragrant and add cognac (or whiskey). Add worcestershire sauce and cremini mushrooms then saute for 2 minutes. Add in beef broth and once reduced/thickened add in heavy whipping cream. Mix together and reduce again. Separately in a small bowl whisk and combine sour cream with dijon mustard. Using a little of the hot liquid, spoon in to the sour cream mixture a few times until the sour cream mixture is hot. Mix together and adjust salt levels to taste. Add in fresh chopped parsley, egg noodles, and stir into the stroganoff mixture along with the steak. Place and serve.

Homemade mac and cheese is not only one of the easiest things to make, but it's also one of the most satisfying. Nothing feels better than having such a level of control in your own life that you make macaroni and cheese from scratch. INGREDIENTS: Regular Mac n' Cheese Ingredients - Water Salt 1/2 lb Macaroni (or pasta of choice) Velvet Cheese Sauce Ingredients - 2 Tbsp (28 g) Unsalted Butter 2 Tbsp (18 g) All-Purpose Flour 1 cup (240 ml) Whole Milk 2 cups (180 g) Cheese, grated (1/2 Raclette, 1/2 Cheddar) 3.5 Tbsp (55 g) Crème Fraîche Salt Family Style Oven Mac n' Cheese Ingredients - Breadcrumb Topping - 3/4 cup (58 g) Panko Breadcrumbs 1 Tbsp (9 g) Za'atar 2 tsp (3 g) Fresh Thyme, finely chopped 4 Tbsp (56 g) Melted Unsalted Butter Pasta Portion Ingredients - 3 cups (250 g) Cheddar 3 cups (250 g) Gruyère 1 lb Macaroni 1/3 cup (73 g) Unsalted Butter 1/3 cup (50 g) All-purpose Flour 3 cups (720 ml) Whole Milk Healthy Low-Calorie Mac n' Cheese Ingredients - 1 lb Shell Pasta (Brown rice pasta) Salt Water Low-Calorie Cheese Sauce Ingredients - 1 Head Cauliflower 1 cup water 1 cup (90 g) Cheddar, grated 1 Tbsp (14 g) Nutritional Yeast 2 tsp (6 g) Turmeric powder Salt Pepper INSTRUCTIONS: Mac and Cheese 3 Ways For the first Mac and Cheese, season your boiling water generously with salt. Add your pasta of choice and cook just until al dente. Drain the pasta and set it to the side. Add your butter to a medium saucepan on medium heat. Once melted, add an equal part flour and mix for about 45 seconds. Now, slowly add your whole milk and keep whisking on medium heat until it thickens. Introduce your cheese to the saucepan and whisk until velvety smooth. Finish off by whisking in a little bit of creme fraiche. Finally, add back your cooked pasta and toss to coat each noodle with the sauce. For your family-style macaroni and cheese, start by mixing your bread crumbs, za’atar, and fresh chopped thyme. Mix all together until combined and mix in your melted unsalted butter. For your cheese mixture, in a second bowl mix your shredded cheddar and gruyere. To cook the macaroni, in a large pot boil just before al dente, strain, and set aside. In the same saucepan, melt your butter over medium heat and add your flour. Cook for 45 seconds and then slowly whisk in your milk until it begins to thicken. Then add 4 cups of the cheese mixture making sure to save the leftover. Stir until sauce forms and add back in your pasta. In a medium-sized baking dish, pour in half your mac and cheese, add your remaining cheese mixture, and put the other half of mac and cheese on top. Top that off with all your breadcrumb topping and place it into the oven set to 350ºF for 25 minutes. For the final mac and cheese method, thanks to our friends at Thrive Market, begin by boiling your brown rice pasta. Boil according to the box’s directions. To make the low calorie cheese sauce, remove the florets from a head of cauliflower and place in boiling water for about 8-10 minutes until they are extremely soft. Fish the florets out of the water and add to a blender with about a quarter-cup of your boiling water. While that’s blending, add in your grated cheddar, nutritional yeast, turmeric, and salt and pepper to taste. Blend until incorporated and taste it, salt to your liking! Mix with your cooked and strained pasta and plate.

Okay, although you need a recipe for all the gnocchi sauces, you can very easily make beautiful gnocchi dough in 15 minutes or so without any sort of a recipe. That's the beauty of it. INGREDIENTS: 3 large (2 lbs) rustic potatoes Water 1 large egg Salt 1.5 -2 cups (225-300 g) All-purpose flour INSTRUCTIONS: Method: Add russet potatoes to a large pot and cover with water. Bring to a boil. Boil for 30-45 minutes. Remove and peel. Mash the potatoes into a large via a ricer or hand masher until smooth. Cool just enough to touch. Add in egg and mix until thoroughly combined then a generous pinch of salt. Start mixing in all-purpose flour until just combined. Add flour intermittently until it turns into a smooth bouncy dough. Divide into four even pieces, dust and begin rolling into a long tube and ¾” thick. Cut into 1” long segments. Refrigerate until ready to use or serve as is. Roll along a gnocchi press or use a fork to press in for the gnocchi design. Boil until the gnocchi begins to float and serve with desired sauce.

Chicken breast is one of the most commonly purchased and cooked items in the American household and yet it's also one of the most difficult. Making a great chicken breast recipe isn't really as much of a secret as it is using the proper technique. Let's end the era of dry chicken breasts. INGREDIENTS: Stuffed Chicken: 3 slices prosciutto 2.5 Tbsp (35g) olive oil 4-8 leaves fresh sage leaves Handful of Italian parsley Zest of 1/2 lemon Truffle if ya got it (phat grating) Sous Vide Chicken: 4 cloves garlic 1 shallot Juice of 2 oranges Juice of 3 lemons Zest of 1 lime Juice of 2 limes 1 Tbsp honey 3 Tbsp (45 ml) fish sauce 1/2 bunch mint 1/2 bunch cilantro Splash of chinkiang vinegar 2 thai chilis rough chopped 3 Tbsp (45ml) olive oil INSTRUCTIONS: Basic Chicken Method: Set the grill to an off-set heating method. Two-thirds of the grill should be medium-high and the far left third should be medium-low or low. Preheat to 450F. Lightly brush the chicken with high heat cooking oil, season with salt and pepper. Place on the hot side of the grill until a mild amount of color forms, turning every minute or so for 5 minutes. Place the chicken on the cool side of the grill, close the lid and cook for 20 minutes. Remove the chicken from the grill once an internal temperature reaches 165F. Rest for 8 minutes before slicing and serving. Stuffed Chicken Method: Remove the bone from the chicken. Finely slice and chop prosciutto. Heat a pan with olive oil over medium heat until hot and add the prosciutto. Remove prosciutto once crispy. Leave oil behind and add fresh sage leaves while still hot. Saute for 30 seconds until crispy. Cool both prosciutto and sage on paper towels before using. Cut along the center side of the chicken. Open up and stuff with parsley, zest of ½ a lemon, prosciutto, and sage leaves. Roll chicken up into a log. Tie together using kitchen twine. Set the grill to an off-set heating method. Two-thirds of the grill should be medium-high and the far left third should be medium-low or low. Preheat to 450F. Lightly brush the chicken with high heat cooking oil, season with salt and pepper. Place on the hot side of the grill until a mild amount of color forms, turning every minute or so for 5 minutes. Place the chicken on the cool side of the grill, close the lid and cook for 20 minutes. Remove the chicken from the grill once an internal temperature reaches 165F. Rest for 8 minutes before slicing and serving. Sous Vide Method: Start by combining garlic, shallot, juice of 2 oranges, zest of a lime, juice of 3 lemons, juice of 2 limes, honey, mint, cilantro, thai chilis, fish sauce, and a splash of vinegar then blend together. Once smooth, stream in olive oil until emulsified. In a vacuum sealed bag, add in chicken breast with marinade. Seal bag and toss into a sous vide set to 66C for 60-90 minutes. Remove from the bag, lightly season with oil, salt and pepper. Place on the grill set preheated to medium-high heat. Grill, turning often, until brown and crisp on both sides, about 5 minutes. Let rest for 8 minutes before slicing and serving.