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You guys know that I love pasta. All types of pasta, sauces, combinations. You name it, I love it. I am a purist when it comes to cooking. I believe in letting ingredients speak for themselves, using the minimum to get the maximum flavor, and pasta is the perfect vessel for that.

Whether it's dried pasta, pre-made raviolis or even homemade pasta, it’s all wildly affordable. The sauces that you pair with the pasta? Also wildly affordable. Nothing is more impressive to me than when someone can take $10 worth of ingredients and give me a plate of pasta I will never forget.

Thus, the Million Dollar Ravioli Bake was born. The perfect combo of luscious, decadent and rich while being super cheap and easy to make. It’s also incredibly filling. With prices being what they are, my goal is to show youse how to make a lot of food without spending a lot of money.

This recipe will stick to your ribs and keep you full for a while. Or at least until you sneak back to the fridge at midnight and chow down on a cold ravioli leftover.

IYKYK.

Estimated Time: 60 Min (40 minutes of bake time)

Serves: 6

Ingredients:

• 1 lb ground beef

• 1 small onion, diced

• 24 oz marinara

• 25 oz frozen cheese ravioli or any ravioli you prefer

• 1 cup cottage cheese

• 1 cup sour cream

• 1 tbsp tomato paste

• 2 cups shredded mozzarella

• ½ cup grated parmesan

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One of my favorite recipes is my sheetpan sausage and peppers. There's just something about scooping up that cheesy, delicious sausage with a good piece of bread. So I set out to find some other recipes that would work. When I tell you this one might be better than my sausage and peps…

The roasted burst tomatoes mixing with the juice from the chicken creates a luscious sauce, the melted mozzarella gives it that cheesiness and if you’re lucky enough to have some good bread… it makes for the perfect bite.

And the best part? You just throw everything on a sheetpan and toss it in the oven. For the amount of flavor in this recipe, it’s hard to believe it’s this simple. It also utilizes my favorite ingredient, chicken thighs. Which means it’s time for yet another lecture on dark meat.

If you are one of those people that refuses to eat dark meat because you think it’s icky, I challenge you over the next month to make 2 of my recipes using thighs instead of chicken breast. It tastes better, it stays juicier and it is substantially cheaper than chicken breast.

I’m sure you’re tired of hearing about it. But if we are serious about our savings, then this is the first substitute you need to make. Keep trying new meats in the store, the go-to’s are going to continue to climb in price. It is our unfortunate reality that price gouging is here to stay. The more we buy chicken breast, steak, ground beef, the more they are going to bump the prices.

When we are going up against the corporations and the economy set up by them, it is on us to adjust. They aren’t worried about you but we don’t need them. We can make our own adjustments and continue to save despite those price hikes.

Estimated Time: 45 minutes

Serves: 4-6

Ingredients:

• 2 lbs boneless, skinless chicken thighs

• 2 pints of cherry or grape tomatoes

• 1 shallot thinly sliced

• 4 cloves garlic, minced

• 2 tbsp olive oil

• 2 tsp Italian seasoning

• 1 tsp garlic powder

• 1½ tsp kosher salt

• 1 tsp black pepper

• 8 oz fresh mozzarella ripped into pieces

• Fresh chopped basil

• Balsamic glaze (optional)

• A good baguette or loaf of bread

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The audacity of stores to charge over $5 for a loaf of sandwich bread is insane. The cost of ingredients per loaf is less than $1 yet they think they can upcharge you for some mediocre ass bread? Hell no.

I’m also sick of people saying “baking is a science”. Not that they are wrong, but it's also not that serious. There are levels to everything. Are you gonna be making bakery level bread? Probably not. Are you capable of making a delicious loaf every time? Abso-friggen-lutely. This recipe is so uncomplicated, it just requires time. Physical labor takes up maybe, MAYBE 15 minutes. The rest is just letting it rise and baking times.

Prices suck. They really suck and they are going to continue to get worse. In response, I challenge you to really take ownership of your situation. The only thing keeping you from saving across the board in the kitchen is avoiding things because they take time. You can make enough bread for you and your family for an entire week for less than a dollar, but you don’t feel like it. Start setting aside some time on the weekends for some DIY shit. Once you get into a routine, it becomes second nature.

The more you can do it yourself, the more your savings are going to compound. A little here, a little there, now you’re really starting to save. This recipe represents that better than anything.

Let's bake some shit.

Estimated Time: 3 hours

Makes: 1 loaf

Ingredients:

• 3½ cups AP flour

• 1¼ cups warm water (about 110°F)

• 2¼ tsp (1 packet) instant yeast

• 2 tbsp sugar

• 1½ tsp kosher salt

• 3 tbsp melted butter

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When it comes to affordable cooking, starches are your best friend. Pasta, rice, potatoes. Cheap, filling and delicious. One of my favorite flavors in the world is chicken fried rice. It’s so simple, so easy, so comforting and packed with flavor. Just one problem, it's getting expensive.

You heard that right. Chicken fried rice, the food of the people, leftover rice with frozen vegetables is getting expensive. Outrageous, ridiculous, the aurdacity (yes the r is intentional) to charge us an arm and a leg for ingredients that cost less than a gas station burrito.

So what do we do about it? We take the cheapest meat in the store and we make pork fried rice instead. Pork, the other white meat, has been disrespected for far too long. It has so much flavor and it is pennies on the dollar compared to its ground counterparts. I’m talking less than $4 per pound.

This recipe highlights cheap ingredients done right, doing more with less and that's what the 99% Cooking Club is all about.

Estimated Time: 30 minutes

Serves: 8

Ingredients:

• 2 lbs ground pork

• 2 tbsp neutral oil

• 1 medium yellow onion, diced

• 12 oz frozen peas & carrots (one bag)

• 4 cloves garlic, minced

• 3-5 cups cooked cold white rice

  • Leftover rice is perfect for this recipe. If you have cold rice from a previous meal, go ahead and use that.

• 3 eggs, beaten

• 1/2 cup soy sauce

• 1 tbsp sesame oil

• 1 tbsp butter

• 1 tsp black pepper

• 2–3 green onions, sliced (optional)

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Everyone on the internet has a marry me chicken recipe. So I had to throw my hat in the ring as well. Taking the classic marry me vibes and reccessifying it, so to speak.

This recipe features super affordable ingredients all cooked together in one pot to amplify their flavors and reduce your dirty dishes.

Why I love this recipe is not only how easy it is, but how far you can stretch it. Because it’s so filling, a little bit goes a long way, keeping you full for longer and making portions smaller.

So try not to fall in love with me after you make this recipe, but break this out for a significant other if you’re trying to impress them.

Estimated Time: 45 min

Serves: 4-6

Ingredients:

• 2 lbs boneless skinless chicken thighs

• 1 tsp Italian seasoning

• 1 tsp garlic powder

• Salt and pepper, to taste

• 1 tbsp olive oil

• 1 shallot, diced

• 4 cloves garlic, minced

• ½ cup chopped sun-dried tomatoes

• 1½ cups dry orzo

• 3 cups chicken broth

• ½ cup heavy cream

• 1 cup grated Parmesan cheese

• 2 cups spinach

• ½ tsp red pepper flakes

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Summer calls for BBQ. Sweet, smoky flavors to pair with a warm summer night. This bowl is healthy, hearty, and packs all of your favorite summer flavors in one bowl.

The star of this dish is the chicken thighs. You’re probably tired of hearing it, but chicken thighs are so much better than breasts. Loaded with flavor, half the price, and easier to cook.

How many dried-out chicken breasts have you had in your life? You have to try to dry out thighs. They retain moisture way better, and they give a much more tender bite. Not to mention, the salty fat of the chicken thigh combined with the sweetness of the BBQ sauce is to die for.

Now tie it all together with some sweet corn and caramelized onions, and you may not leave any leftovers. This is one of my favorite dishes I’ve cooked, and I’m stoked for you guys to try it.

Estimated Time: 55 min

Serves: 6-8

Ingredients:

Chicken:

• 2 lbs boneless, skinless chicken thighs

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp kosher salt

• ½ tsp black pepper

• ½-3/4 cup BBQ sauce

• 2 large sweet potatoes, diced

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt & pepper

• 1 bag frozen corn (or 2 cans, drained)

• Green onions for garnish

BBQ Ranch Drizzle:

• ¾ cup plain Greek yogurt

• 2 tbsp BBQ sauce

• 1 tbsp ranch seasoning

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Pizza has gotten out of control. What used to be a food for the people has become a luxury item. My local spot is now charging $25 for a large cheese pizza. Highway robbery.

The good news is, I have made it my mission to find the easiest ways to make pizza and bread so that you can do it yourself and forego the wild prices.

This recipe is the perfect combo of ease and flavor. The pizza crust has so much flavor for how simple it is. By using a rotisserie chicken, we make this the easiest dinner possible.

You will be beyond impressed with how easy and delicious this recipe is. I’ll be honest, I even surprised myself.

Serves: 4-6

Est Time: 30 minutes

Ingredients:

• 1 block cheddar cheese

• 1.5 cups of Greek yogurt

• 2 cups self-rising flour

• Pinch of salt

• 1/2 cup BBQ sauce

• 1 sliced red onion

• 1 rotisserie chicken, shredded

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I’ve gone back and forth about making this recipe. The Philly in me doesn’t want to make anything inauthentic to what a cheesesteak should be. But then I realized that there is a way to do this without disrespecting the greatest sandwich in the world.

Highlighting super cheap cuts of steak, this protein-packed bowl has so much flavor and so much protein that it’s the perfect meal after a big day. The cherry pepper jam is the star of this dish. Sharp, spicy and warm, it cuts through the richness of the steak and cheese to give you a lovely, well-rounded bite.

Personally, I never put bell peppers on a cheesesteak. They don’t belong. BUT! This is a healthier rendition in a bowl, so I’m taking some creative liberties. Sue me. (Please don’t. Neither of us can afford it.)

So save this recipe for a cozy day or after a great workout. It’ll hit your protein goals without sacrificing flavor.

Estimated Time: 35 Min

Serves: 4

Ingredients:

For the Steak:

• 1.5 lbs chuck steak, top round, London broil, chuck eye or chuck roast

  • Because we are shaving (thin slicing) the steak, the cut isn't as important. We can get away with using super cheap steaks.

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1 large yellow onion, thinly sliced

• 2 green bell peppers, thinly sliced

• 3 cloves garlic, minced

• 1 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1/4 cup diced cherry peppers

• 2 tbsp cherry pepper juice

For the Bowls:

• 1.5 cups jasmine rice

• 3 cups beef broth or chicken broth

• 4 slices provolone or American cheese or both

• Fresh parsley

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You can thank my mom for this one. When I was growing up, one of my mom’s go-to weeknight recipes was cheeseburger pie. It's everything you love about cheeseburger stuffed into a delicious pie. It’s super easy, super filling and super affordable.

My mom is a big reason I got into cooking. She would always whip up incredible dinners in no time as she had to cook for 5 of us. This recipe is a good reminder of what cooking can be.

It’s not just about eating. It’s about connection, it’s about memories, it’s about tradition. I know not everyone finds the catharsis in cooking, but for me it's a chance to slow down and be present. A chance to reminisce on past memories. Just the smell of a cheeseburger pie takes me back to our old kitchen growing up.

That's such a special thing that we are able to experience. The beauty of nostalgia, the bittersweet feeling of those memories. Grateful they happened and sad that they’re over.

Now I create those memories with my own kids. Sharing recipes and techniques in the kitchen with some tunes on.

And this is the perfect recipe to make some memories.

Estimated Time: 45 min

Serves: 6

Ingredients:

Filling:

• 1 lb ground beef

• 1 medium onion, diced

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• Salt & pepper

• 1½ cups sharp cheddar cheese

• 1 cup Bisquick

• 1 cup milk

• 2 eggs

• Shredded lettuce

• Diced pickles

“Shack” Sauce:

• ½ cup mayo

• 1 tbsp ketchup

• 1 tbsp yellow mustard

• 2 tbsp finely diced pickles

• 1 tbsp pickle juice

• 1 tbsp finely diced pickles

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Pinch of paprika

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Let's address the elephant in the room. Beef prices suck. So I want you to save this recipe for when you find a chuck roast on sale. They go on sale quite frequently, so keep your eyes peeled and keep this recipe in your back pocket for just that occasion.

This recipe is one of my absolute favorites. It hits so many different flavor notes, and the beautiful, sticky sauce it makes coats everything in a luscious and delicious silky sauce.

It also makes a lot of food. Arguably enough to justify spending money on a full-price chuck roast. The 2.5 pounds of beef broken down in this dish will feed your family for days, or you can pack it up into individual containers and you have meal prep for the week.

Dealer's choice.

Estimated Time: 4-8 hours (10 minutes of actual labor)

Makes: 8 servings (2 dinners for 4 or meal prep for multiple days)

Ingredients:

• 2½ lbs chuck roast

• ½ cup soy sauce

• ⅓ cup brown sugar

• 1-2 Tbsp of Sriracha

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 1 large shallot, diced

• 6 cloves garlic, minced

• 1 tbsp fresh grated ginger

• 2 cups uncooked rice

Optional add-ons:

• Sesame oil

• Sliced cucumber

• Green onions

• Chili Crisp

• Sesame seeds

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Caprese salad is one of my favorite dishes on the planet. It’s beautifully simple, refreshing, and visually stunning. As someone who grows their own tomatoes, my wife and I eat Caprese and bruschetta every other night once my tomatoes start to get ripe.

The obvious next step is to take that and turn it into a dinner. I’m sure you’ve had something like this in the past, but this recipe cooks it all in the same pan, which lets all the flavors blend together with that orzo soaking up all of the juice from the chicken.

The gooey melted mooz complements the acid from the tomatoes so well. If you have balsamic glaze to drizzle over the top, it makes this dish pretty close to perfect.

It also utilizes my favorite cut of meat, the chicken thigh. If you’ve been following me for a while now, then you have already heard my defense of using thighs over breasts. Packed with way more flavor and significantly cheaper than chicken breasts, if the only reason you avoid thighs is because you “don’t like dark meat,” then you are not actually trying to save money.

It also utilizes two different types of tomatoes. You get the cherry tomatoes bursting in the orzo to give it a nice, balanced, mellow tomato flavor throughout, and that sliced tomato on top of your chicken gives you a fresher, sharper tomato flavor in each bite of chicken.

Estimated Time: 40 min

Serves: 4-6

Ingredients:

• 2 lbs boneless, skinless chicken thighs

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• 4 cloves garlic, minced

• 1 pint cherry tomatoes, halved

• 1½ cups dry orzo

• 3 cups chicken broth

• 1 large tomato, sliced

• 8 oz fresh mozzarella, sliced

• ¼ cup fresh basil, chopped into ribbons

• optional: Balsamic glaze to finish

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When you think comfort dishes, one of the first things that comes to mind is chicken pot pie. My only problem with chicken pot pie is it is time-consuming.

Well, not anymore.

This skillet pot pie is all done in one skillet, covered in pie crust and baked to perfection in under 45 minutes. Making enough to feed the whole family plus leftovers, this is one of my go-tos on a rainy day.

It also uses some easy hacks to expedite the process. By using pre-made puff pastry and a rotisserie chicken, you can throw this one together on any weeknight.

Estimated Time: 45 minutes

Serves: 4-6

Ingredients:

• 2 tbsp butter

• 1 rotisserie chicken, shredded

• 1 large shallot, diced

• 3 cloves garlic, minced

• 2 cups frozen mixed vegetables

• 3 tbsp flour

• 2 cups chicken broth

• ½ cup heavy cream

• 1 tsp dried thyme

• 1 tsp salt

• ½ tsp black pepper

• 1 sheet puff pastry

• 1 egg, beaten

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You know times are tough when even muffins are over $5. Muffins. The whole point of pastries is that they are delicious and affordable. There is absolutely no world in which a muffin should cost more than $3 bucks unless it's the biggest muffin you’ve ever had. It’s an ingredient thing. The ingredients for muffins in general are so damn cheap. Any cafe, bistro, or grocery store overcharging you for a muffin deserves to be boycotted.

Yes, I am very passionate about my pastries. I went to Whole Foods and got a muffin the other day and that was the last straw. Because here’s the deal: this muffin recipe is not only super cheap, it makes better muffins than 90% of the muffins out there.

The interior is soft and moist. The muffin top has a beautiful crunch to it, thanks to our streusel sprinkled over the top. A wonderful contrast of both textures and flavors. By utilizing frozen blueberries instead of fresh, we’re saving even more.

It also makes your house smell incredible. So quit buying muffins. Start making them instead.

Estimated Time: 45 min

Makes: 6-10 muffins

Ingredients:

• 2 cups ap flour

• 3/4 c sugar

• 1 tbsp baking powder

• Pinch of salt

• 1 c whole milk

• 2 eggs

• 1 Tsp vanilla extract

• Stick melted butter

• 1.5 c frozen blueberries

• 1/4 c flour

• 1/4 c brown sugar

• 2 tbsp cold butter cut into cubes

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We live in times where financial insecurity is running rampant. More Americans are living paycheck to paycheck now than ever in our country's history. I know what it’s like to check your account and do the math in your head to see if you’re going to make it until payday. It’s even tougher when you also have kids to worry about.

While it is complete bullshit that wages have not increased substantially in decades, it is our reality. I will be the first to call it out, but I will not sit by and let the system win. We adapt, we adjust, we overcome so that we can hopefully enact some real change when the time is right.

That being said, the fear of you or your kids going to bed hungry is a legitimate concern for millions right now. This pasta recipe is one of the most affordable, delicious dinners you can make. Featuring dirt-cheap ingredients, the flavor is far from cheap. The best part is, if you have other ingredients at home, you can doctor it up a million different ways. Add butter, red pepper flakes, a splash of balsamic. But the beauty of it is that it tastes incredible by just using the ingredients listed.

If you are worried about your next meal, save this recipe. Break it out when you need it and hang in there. Times are tough, but the 99% is tougher.

And I will be here for you every step of the way.

Estimated Time: 20 min

Serves: 4-6

Ingredients:

• 28 oz can Crushed Tomatoes

• 1 box spaghetti

• 1 c pasta water

• 1 shallot diced

• 3-4 garlic cloves minced

• Salt and pepper

Optional additions:

• 2 tbsp butter

• red pepper flakes

• 0.5 tsp balsamic to finish with

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Did you know that gnocchi is made out of potatoes? I’m not pointing that out to mansplain anything or assume you didn’t know that. But I’m pointing that out because of what that means… Starches like potatoes are filling. They are also cheap. Which means that gnocchi is the best of both worlds. Plus gnocchi is delicious.

I’ve taught you how to make fresh gnocchi in another video, but if you’re in a rush or don’t have the energy to roll out your own, this is a fantastic recipe to utilize pre-made, shelf-stable gnocchi.

I talk a lot about making the most out of ingredients. This recipe is the perfect example of that. Chicken thighs? Cheap. Chicken broth? Easy to make at home, cheap when store-bought. Gnocchi? Cheap. You get the picture.

What’s great about this recipe is you can keep everything the same and just add an extra pack of gnocchi and double the returns.

On top of all those good reasons to make this… This dish is just delicious. Comforting, filling and packed with flavor. So break out the Crockpot and let's crock some shit.

Estimated Time: 3-7 hours (only about 10 minutes of actual labor)

Serves: 6-8

Ingredients:

• 2 lbs boneless skinless chicken thighs

• 3 cups chicken broth

• 6 cloves garlic, minced

• 1 shallot finely diced

• 1 tsp Italian seasoning

• 1 lb shelf-stable gnocchi

• 1 cup heavy cream

• 1 cup grated Parmesan

• 2 cups spinach

• Salt & pepper

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Let’s be honest. Most Crockpot recipes tend to lean on heavy, comfort food. Slow cooking with cream, cheese, cream cheese, etc.

But they don’t have to be. When I think healthy, refreshing summer meals, Greek and Mediterranean food always comes to mind. Fresh flavors, delightful herbs and a lemony finish for brightness.

This recipe checks all those boxes. It also makes A LOT of food. Perfect for a couple nights' worth of dinners or a fantastic option for meal prep.

Estimated Time: 3-7 hours (25 minutes of labor)

Makes: 8+ Total servings (2 dinners for 4 or a great meal prep option)

Ingredients:

• 2 lbs boneless skinless chicken thighs (chicken breast works as well but thighs are way cheaper)

• 1 large red onion, diced

• 5 cloves garlic, minced

• Juice of 2 lemons

• 1 tbsp Dijon mustard

• 1 tbsp red wine vinegar

• 1 cup chicken broth

• 1 tbsp dried oregano

• 1 tsp paprika

• 1 tsp kosher salt

• ½ tsp black pepper

• 2 cups long-grain white rice

• 4 cups chicken broth

Toppings:

• 1 cucumber, diced

• 2 Roma tomatoes, diced

• Crumbled feta

Tzatziki sauce:

• 1 cup plain Greek yogurt

• ½ cucumber, grated and squeezed dry

  • Grate your cucumber directly into a paper towel or cloth and wring it out well to get the liquid out of it.

• 1 clove garlic, finely minced

• Juice of ½ lemon

• 1 tbsp olive oil

• ½ tsp dried dill (or 1 tbsp fresh dill)

• ¼ tsp salt

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I was at dinner last night at a chain restaurant. We’re talking a sports bar chain. They had the audacity… the NERVE to charge $20 for chicken fajitas. I don’t care that you serve it to me on a sizzling platter. Grilled chicken, tortillas and toppings should never be over $12 bucks. Period. Dot.

It’s another indicator of food prices surging. Between corporate greed and supply chain disruptions, you can be certain that this is just the beginning of high food costs. I don’t say this to scare you. I say it so that you can be prepared. Every metric available is pointing to higher and higher prices for the basic items.

That means it’s time to adapt. Time for you to get used to chicken thighs. (It’s hard to believe I need to convince people to eat them… they taste so much better than chicken breasts.) But as I was saying, if you’ve been following me for a while, you should have a toolbox of hacks and tricks to use to spice up your simple dishes.

Time to put those into practice. This particular recipe utilizes the cheaper ingredients in bulk so that the final product has a lot of volume. Volume means you can feed your family for multiple nights on one cook.

Stay tuned for more recipes like that to ensure that we, the 99%, continue to lean on each other to get through these tough times.

Love youse.

Estimated Time: 3-6 hours (only about 10 minutes of actual labor)

Makes: 8 Total Servings (Dinner for 2 nights for a family of 4)

Ingredients:

• 2 lbs boneless skinless chicken thighs

• 2 bell peppers, sliced

• 1 large onion, sliced

• 3 cloves garlic minced

• 1 can hatch green chilis

• 1 can black beans

• 1 cup cherry tomatoes cut in half or 1 cup of fresh salsa

• 1 chipotle pepper minced

• 2 tbsp Adobo

• 1 bag frozen corn

• 1 packet taco seasoning

• 1 cup chicken broth

• 1½ cups long-grain rice

• Salt to taste

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Pitas, much like tortillas, are one of the easier bread items to make. Again, I know anything bread-related scares people away, but once you learn this recipe you will be that much more confident in the kitchen.

The other reason I promote making simple bread items at home isn’t just to save money. It’s also because of how much BETTER it tastes. Homemade pita is substantially more flavorful than store-bought. The warm fresh pita out of the pan with just a drizzle of olive oil and some flaky salt is a meal in and of itself.

With only 5 ingredients and about 5 minutes of work, this recipe is the perfect pair to so many dinners. Whether you’re making Mediterranean or just want some easy bread to pair with any dinner, these may turn into one of your go-tos.

The more you learn how to make simple things like this, the more it translates into the rest of your cooking skills. Think of it like a toolbox. You slowly add more tools over time and one day you look and your box is full. Approach cooking in a similar fashion.

Learn this technique here, that technique there and you will find yourself needing fewer tips while cooking. Less checking the recipe and measuring things. You start to cook from feel and instinct.

I know it sounds a little dramatic, but that doesn’t make it less true. So roll up your damn sleeves and let’s make some pita.

Estimated Time: 5-10 minutes

Makes: 6 Pitas

Tools:

• Cast Iron skillet or thick bottomed pan

Ingredients:

• 2 cups AP Flour

• 2 tsp baking powder

• 1/2 tsp salt

• 3/4 cup warm water

• 2 tsp olive oil

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When I think comfort food, one of the first things that comes to mind is biscuits. Well, biscuits and gravy if we’re being honest. BUT a biscuit dish is only as good as the biscuit itself. The real beauty of biscuits is how versatile they are. The basic biscuit is delicious, but add some cheddar to it and you have a totally different biscuit.

These biscuits are not only soft, fluffy, buttery and delicious… they are damn easy to make.

It also adds another chapter to our bread and dough making mission. I will keep putting these recipes out there so we can all keep building our confidence!

I am fairly confident that these will become a staple in your household. Whether it’s a Saturday morning tradition or just when you feel the urge to biscuit, once you learn how to make these, you will make them all the time.

This recipe features some key tips and tricks to help you make the best biscuit possible. For example, the frozen butter is one of the best tips out there. This ensures that you get a flakey, fluffy biscuit loaded with that incredible buttery flavor.

So it’s time to expand your cooking arsenal and learn how to make a real comfort classic.

It’s cheddar biscuit time.

Estimated Time: 45 min

Makes: 6-10 biscuits depending on size (I recommend 8)

Tools:

• Cookie cutter or mason jar top

• Parchment paper

• Grater

Ingredients:

• 1 stick frozen butter

• 2 cups AP flour

• 1 tbsp baking powder

• 1 tbsp sugar

• 1 tsp salt

• 3/4 cup shredded cheddar

• 3/4 cup of milk

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I love salmon. Raw, baked, grilled, seared, no matter how you make it, I enjoy it. A good piece of salmon takes on whatever flavors you cook it with, but it has its own mild flavor as well. This beautiful, fatty fish is packed with nutrients and is the perfect protein for any meal.

This particular recipe is all about texture. And texture is important when discussing cooking techniques. Eating is about so much more than flavor. The experience overall involves smell, taste, feel and even visuals. Ever heard you eat with your eyes? Well, it’s the truth.

But back to my point, this bad boy is about texture. Creating that nice, crispy crust on the exterior but keeping the inside soft makes for a wonderful bite. It is the perfect combination. On top of that, the sweet of the honey with the saltiness of the fish just highlights the flavors of this dish.

This is a great recipe to practice flavor pairings as well. The more you can learn about what ingredients complement each other, the more you can experiment with some of your classic recipes. That’s where greatness is born.

If you have a simple go-to recipe you make often, try using what you’ve learned here to improve upon it. Add a little something here or a little something there and see if you don’t come up with something amazing.

And yes, you get all of that knowledge just from cooking this simple, delicious crispy salmon bowl.

You’re welcome.

Estimated Time: 30 min

Serves: 4

Ingredients:

• 1 lb salmon cubed

Marinade:

• ¼ cup soy sauce

• 2 tbsp rice wine vinegar

• 1 tsp sesame oil

• 1 tsp Dijon

• 1 tbsp hot honey or regular honey

• 1 tsp fresh chili or dry chili flakes

• 1 green onion chopped

• 2 cloves garlic minced

• 1 tbsp fresh lemon juice

• 1 tsp fresh ginger shredded (optional)

• 1-2 tsp sriracha

Spicy mayo

• ½ cup mayo

• 2 tbsp sriracha

Bowl

• Rice

• ½ avocado sliced

• Sesame seed for garnish

• Optional veggies: broccoli, mushrooms, asparagus, carrot

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