FASHION STYLE FOOD ALPHABET

  Ingredients:   - 2 cups chocolate wafer crumbs   - 1/2 cup unsalted butter, melted   - 24 ounces cream cheese, softened   - 1 cup granulated sugar   - 3 large eggs   - 1 teaspoon vanilla extract   - 1/2 teaspoon peppermint extract   - 1 cup semisweet chocolate chips, melted   - 1/2 cup sour cream   - A few drops of green food coloring (optional)   Directions:   1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and press the chocolate wafer crumb mixture combined with melted butter evenly into the bottom to form the crust.   2. In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.   3. Stir in the vanilla extract, peppermint extract, melted chocolate chips, sour cream, and green food coloring if desired. Pour the filling over the prepared crust....

  Ingredients:   - 1 1/2 cups graham cracker crumbs   - 1/4 cup granulated sugar   - 1/2 cup unsalted butter, melted   - 16 oz cream cheese, softened   - 1 cup powdered sugar   - 1 teaspoon vanilla extract   - 1 cup heavy whipping cream, whipped   - 2 cups fresh peaches, diced (about 3 medium peaches)  - 1 cup fresh raspberries   - Optional: 1 tablespoon lemon juice for added tang   Directions:   1. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill for 15 minutes.   2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream until fully incorporated.   3. Spread half of the cream chee...

  Ingredients:   - 1 1/2 cups all-purpose flour   - 1 teaspoon baking powder   - 1/2 teaspoon baking soda   - 1/2 teaspoon salt   - 1 cup plain Greek yogurt   - 1/2 cup granulated sugar   - 2 large eggs   - 1/2 cup vegetable oil   - 1 teaspoon vanilla extract   - 1 cup fresh raspberries   - 1 cup diced fresh peaches   Directions:   1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.   2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.   3. In a large bowl, mix the Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract until smooth.   4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the raspberries and diced peaches.   5. Pour the batter into the prepared pan and smooth the top. Bake ...

  Ingredients: For the Donuts: 2 cups all-purpose flour 2/3 cup granulated sugar 2 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 cup milk 2 large eggs 1/4 cup melted butter 1 tsp vanilla extract For the Peach Cobbler Filling: 2 ripe peaches, peeled and diced 1/4 cup granulated sugar 1 tsp ground cinnamon 1 tbsp lemon juice 1 tbsp cornstarch (optional, to thicken) For the Cheesecake Glaze: 4 oz cream cheese, softened 1/2 cup powdered sugar 1 tsp vanilla extract 2-3 tbsp milk (to thin out) Preparation: Prepare the Peach Filling: In a small saucepan, combine diced peaches, sugar, cinnamon, and lemon juice. Cook over medium heat until peaches soften, about 5 minutes. If the mixture is too watery, stir in cornstarch to thicken. Remove from heat and set aside to cool. Make the Donuts: Preheat your oven to 350°F (175°C). Grease a donut pan. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix milk,...

  📝 Ingredients: 200 g chocolate cookies, finely crushed 100 g unsalted butter, melted 500 g cream cheese, softened 120 g powdered sugar 250 ml heavy whipping cream 2 large eggs 1 tsp vanilla extract 150 g dark chocolate chunks or brownie cubes 150 g pitted cherries (fresh or jarred) Chocolate topping & garnish: 150 g dark chocolate ganache Chocolate buttercream (for piping) Maraschino cherries Dark chocolate pieces or shards 🍴 How to prepare it: 1️⃣ Create the chocolate crust: Mix crushed cookies with melted butter for a rich chocolate base, pressing firmly into a springform pan for a bakery-style cheesecake foundation. 2️⃣ Prepare the creamy filling: Beat cream cheese and sugar until smooth, then add eggs and vanilla for a silky cheesecake texture and classic indulgent dessert feel. 3️⃣ Add cherries and chocolate: Fold in chocolate chunks and cherries for a bold Black Forest flavor and crowd-favorite dessert twist. 4️⃣ Bake to perfection: Bake at 170°C (340°F) until just se...

  Ingredients: 200 g plain biscuits, crushed 100 g unsalted butter, melted 500 g cream cheese, softened 200 g caster sugar 2 large eggs 1 tsp vanilla extract 2 tbsp cocoa powder 1 tbsp red food coloring 1/2 cup sour cream 1/2 cup heavy cream 1 tsp white vinegar 1 tbsp plain flour A pinch of salt Instructions: 1. Preheat oven to 160°C / 320°F and line a springform pan with baking paper. 2. Mix crushed biscuits with melted butter and press into the base of the pan. 3. Beat cream cheese and sugar until smooth. 4. Add eggs one at a time, then vanilla, cocoa, red coloring, sour cream, and heavy cream. Mix gently. 5. Stir in vinegar, flour, and salt until smooth. 6. Pour mixture onto the crust and bake for 60–70 minutes until set but slightly wobbly in the center. 7. Cool completely, then chill for at least 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 5 hours (including chilling) | Servings: 12 A creamy and dreamy red velvet cheesecake wit...

  Ingredients: ½ cup unsalted butter, softened ½ cup brown sugar, packed ¼ cup molasses 1 large egg 2 cups all-purpose flour 1½ teaspoons ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground cloves 1 teaspoon baking soda ½ teaspoon salt ¼ cup granulated sugar (for rolling) Instructions: 1. Preheat oven to 350°F (175°C). 2. In a bowl, cream together butter and brown sugar until light. 3. Add molasses and egg, mixing until smooth. 4. In another bowl, whisk flour, ginger, cinnamon, cloves, baking soda, and salt. 5. Gradually mix the dry ingredients into the wet until combined. 6. Roll dough into balls, then roll in granulated sugar. 7. Place on a baking sheet with space between each cookie. 8. Bake until edges are set and centers are soft. 9. Cool before enjoying. Prep Time: 15 minutes Cooking Time: 10–12 minutes Total Time: 27 minutes Servings: about 24 cookies Warm, chewy, and full of spice — perfect with a warm drink or for sharing with friends and family.

  Ingredients: ½ cup all-purpose flour ¼ cup granulated sugar 2 tablespoons brown sugar ¾ teaspoon ground cinnamon 1½ teaspoons espresso powder 4 tablespoons cold unsalted butter, cut into small cubes ⅓ cup brown sugar 1 teaspoon espresso powder 1⅔ cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 4 tablespoons unsalted butter, softened ¾ cup granulated sugar 2 large eggs 2 teaspoons vanilla extract ⅓ cup sour cream ½ cup brewed coffee, cooled 1 cup powdered sugar 2 tablespoons brewed coffee or milk Instructions: 1. Preheat the oven to 350°F and grease a square baking pan. 2. In a bowl, mix flour, sugars, cinnamon, and espresso powder. Cut in cold butter until crumbly. Set aside. 3. In a small bowl, mix brown sugar with espresso powder for the middle layer. 4. In another bowl, mix flour, baking powder, and salt. 5. Cream butter and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. 6. Add half the dry ingredients, then the coffee, then the remai...

  Ingredients: 4 chicken thigh fillets (skin on or off) 1 cup buttermilk 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cups all-purpose flour Vegetable oil for frying 4 burger buns Lettuce leaves Tomato slices Pickles Mayonnaise Instructions: In a bowl, mix buttermilk with paprika, garlic powder, onion powder, salt, and pepper. Add chicken and marinate at least 30 minutes. Heat oil in a deep pan to 180°C / 350°F. Dredge marinated chicken in flour until fully coated. Fry chicken pieces 5–7 minutes each side until golden and crispy and cooked through. Drain on paper towels. Toast buns lightly. Assemble burgers with lettuce, tomato, pickles, mayo, and crispy chicken. Prep Time: 15 minutes (plus marinating) | Cooking Time: 15 minutes | Total Time: 30 minutes (plus marinating) | Servings: 4 Crispy, juicy fried chicken stacked with fresh toppings — a comfort classic made easy at home.

  Ingredients:   2 cups all-purpose flour   1 1/2 teaspoons baking powder   1/4 teaspoon salt   1 cup sugar   1/2 cup unsalted butter, softened   1 tablespoon orange zest   1 egg   1 cup ricotta cheese   1 teaspoon vanilla extract   1 cup mini chocolate chips **For the Glaze:**   1 1/4 cups powdered sugar   2 1/2 tablespoons orange juice   1 teaspoon orange zest Instructions:   1. In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the sugar, butter, and orange zest until light. Add the egg, ricotta, and vanilla extract, and mix until smooth.   2. Gradually add the dry ingredients to the wet mixture. Fold in the chocolate chips. Chill the dough for at least 2 hours.   3. Preheat the oven to 350°F. Scoop dough onto a baking sheet and bake for about 12-15 minutes.   4. Once cooled,...

  Ingredients: 1½ cups all-purpose flour ⅓ cup powdered sugar ¼ teaspoon salt ¾ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 2 tablespoons lemon zest (from about 2 lemons) ¼ cup fresh lemon juice ½ cup shelled pistachios, finely chopped Extra powdered sugar for dusting Instructions: 1. Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper. 2. In a bowl, mix the flour, powdered sugar, and salt. Cut in the softened butter until the mixture looks like coarse crumbs. 3. Press the mixture firmly into the bottom of the pan to form the crust. 4. Bake the crust for about 15 minutes, until lightly golden. Let cool slightly. 5. In another bowl, whisk together the granulated sugar, eggs, lemon zest, and lemon juice until smooth. Stir in the chopped pistachios. 6. Pour the lemon mixture over the warm crust and spread evenly. 7. Bake again for about 20–25 minutes, until the filling is set. 8. Let cool completely, then dust with powdered sugar and cut int...

 🎃  Ingredients: 1¾ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 tablespoon pumpkin pie spice ¾ cup granulated sugar ½ cup brown sugar, packed ½ cup vegetable oil 2 large eggs 1 cup pumpkin purée 1 teaspoon vanilla extract Instructions: 1. Preheat oven to 350°F (175°C) and grease a cake pan. 2. In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. 3. In another bowl, mix sugars and oil until combined. 4. Add eggs one at a time, mixing after each. 5. Stir in pumpkin purée and vanilla until smooth. 6. Gradually add the dry ingredients, mixing until just combined. 7. Pour batter into the prepared pan and smooth the top. 8. Bake until a toothpick inserted in the center comes out clean. 9. Let cool before slicing. Prep Time: 15 minutes Cooking Time: 30–35 minutes Total Time: 50 minutes Servings: 8 A soft, moist pumpkin cake with warm spice flavor — perfect for fall or any cozy day. Enjoy on its own or with a cu...

  Ingredients: 4 chicken breasts ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon paprika 2 tablespoons olive oil 4 burger buns or sandwich rolls 4 slices cheese (optional) Lettuce leaves Tomato slices Pickles (optional) Mayonnaise or your favorite sauce Instructions: 1. Season chicken with salt, pepper, garlic powder, and paprika. 2. Heat olive oil in a pan over medium heat. 3. Cook chicken breasts until golden and cooked through, about 5–6 minutes each side. 4. Toast buns lightly if desired. 5. Spread mayonnaise or sauce on the buns. 6. Place the cooked chicken on the bottom bun. 7. Add cheese, lettuce, tomato, and pickles as you like. 8. Cover with the top bun and serve warm. Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Servings: 4 Juicy seasoned chicken in a soft bun with fresh toppings — a simple, satisfying sandwich perfect for lunch or dinner.

  Ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1/2 cup sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk - 2 large eggs - 1/4 cup melted butter - 1/2 cup corn kernels - 1/4 cup finely chopped jalapeño - 2 tablespoons lime juice - 1 teaspoon lime zest Instructions: 1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. 2. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. 3. Stir the wet ingredients into the dry mixture until just combined. Gently fold in the corn, jalapeño, lime juice, and lime zest. 4. Heat a griddle or non-stick pan over medium heat. Cook each cake for 2-3 minutes per side until golden and cooked through. Prep Time: 10 minutes   Cook Time: 15 minutes   Total Time: 25 minutes   Servings: 12

  Ingredients: 400 g (about 14 oz) chicken breast, cut in half horizontally then diced 4 strips bacon 1/2 onion, finely diced 2 garlic cloves, finely minced 2 celery stalks, chopped 1 carrot, chopped 1 1/3 cups broken angel hair pasta (or broken spaghetti) 3 cups milk (full-fat or your choice) 2 cups chicken stock or broth 3/4 cup frozen peas 1/4 tsp salt 1/4 tsp black pepper 2 tbsp olive oil Mini croutons (optional) Fresh parsley (optional) Instructions: Heat olive oil in a large pot and cook bacon until crisp; remove and set aside. In the same pot, sauté onion, garlic, celery and carrot until softened. Add chicken pieces and cook until just done. Stir in broken pasta, milk, chicken stock, salt and pepper. Bring to a gentle simmer and cook until pasta is tender and soup is creamy. Stir in frozen peas and heat through. Serve hot topped with crispy bacon and mini croutons if using. Sprinkle with parsley for extra flavor. Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 ...

  Ingredients: 700 g peeled zucchini, sliced 1 large onion, chopped 2 garlic cloves, whole 2 cups vegetable or chicken broth 2 cups water 1 cup low-fat milk (or milk of choice) ½ tsp garlic powder ½ tsp onion powder ¼ tsp black pepper 1 tbsp olive oil Optional add-ins: diced carrot, celery, peas, cooked chicken Fresh herbs like parsley or thyme for garnish Instructions: 1. Heat olive oil in a large pot over medium heat. 2. Add onion and garlic; cook until softened, about 3 minutes. 3. Add zucchini, broth, water, garlic powder, onion powder, and pepper; bring to a simmer. 4. Cook until zucchini is very soft, about 15–20 minutes. 5. Remove from heat and use a blender or stick blender to puree until smooth and creamy. 6. Stir in milk and heat gently until warmed through. 7. Add optional veggies or cooked chicken if you like, and warm again. 8. Serve hot with a sprinkle of fresh herbs. Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Servings: 4–6 A light yet silky...

  Ingredients: 1 kg skinless chicken thigh fillets, cut into large pieces 3 tbsp fish sauce 1 small red chili, finely chopped (optional) 3 tbsp vegetable oil 1/4 cup brown sugar 1/3 cup fresh ginger, cut into thin matchsticks 2 shallots, sliced 1/2 cup boiling water Fresh cilantro or green onions, for serving Steamed jasmine rice, for serving Instructions: 1. Mix chicken with fish sauce and chili. Set aside while preparing the pan. 2. Place oil and brown sugar in a cold pan. Turn heat to medium and let the sugar melt into a deep caramel. 3. Remove from heat, carefully add chicken, ginger, and shallots, then return to heat. 4. Stir until the chicken changes color, then add boiling water. 5. Simmer uncovered for 10–12 minutes until the sauce thickens and coats the chicken. 6. Serve hot with rice and garnish with cilantro or green onions. Prep Time: 7 minutes RecipeTin Eats | Cooking Time: 15 minutes RecipeTin Eats | Total Time: 22 minutes RecipeTin Eats | Servings: 5 RecipeTin Eats

  Ingredients: 400 g spaghetti or pasta of choice 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, minced 1/2 tsp chili flakes (optional) 1/2 cup dry white wine 400 g canned crushed tomatoes 1/2 cup fish or chicken stock 500 g firm white fish, cut into large chunks Salt, to taste Black pepper, to taste Fresh parsley, chopped, for serving Grated Parmesan cheese, for serving Instructions: 1. Cook pasta in salted water until tender. Drain and set aside. 2. Heat olive oil in a pan over medium heat. Add onion and cook until soft. 3. Add garlic and chili flakes, stir briefly, then pour in white wine. Simmer until reduced. 4. Add crushed tomatoes and stock. Simmer gently for 10 minutes. 5. Add fish pieces and cook until just tender and flaky. Season to taste. 6. Toss pasta with the sauce. Serve warm with parsley and Parmesan. Prep Time: 10 minutes RecipeTin Eats | Cooking Time: 20 minutes RecipeTin Eats | Total Time: 30 minutes RecipeTin Eats | Servings: 4 RecipeTin Eats

  Ingredients: 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, minced 500 g ground beef 1 cup dried lentils, rinsed 2 carrots, diced 2 celery stalks, sliced 400 g canned crushed tomatoes 6 cups beef broth 1 tsp ground cumin 1 tsp paprika 1/2 tsp dried thyme Salt, to taste Black pepper, to taste Fresh parsley, chopped, for serving Instructions: 1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft. 2. Add garlic and ground beef. Cook until beef is browned, breaking it apart. 3. Stir in lentils, carrots, celery, tomatoes, broth, cumin, paprika, thyme, salt, and pepper. 4. Bring to a gentle boil, then lower heat and simmer until lentils are tender and soup is thick. 5. Taste and adjust seasoning. Serve hot with fresh parsley. Prep Time: 10 minutes RecipeTin Eats | Cooking Time: 35 minutes RecipeTin Eats | Total Time: 45 minutes RecipeTin Eats | Servings: 4 RecipeTin Eats

  Ingredients: 2 tablespoons olive oil 1 large onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 3 garlic cloves, minced 500 g (about 1 lb) dried green split peas, rinsed 1 kg (2 lb) ham bone with some meat (or diced ham) 8 cups (about 2 litres) chicken or vegetable stock 2 cups water (more as needed) 1 bay leaf Salt and black pepper to taste Optional: fresh parsley for garnish Instructions: 1. Heat olive oil in a large pot over medium heat. 2. Add onion, carrots, and celery; cook until softened (about 5–7 minutes). 3. Stir in garlic and cook for 1 minute more. 4. Add the rinsed split peas, ham bone (or diced ham), stock, water, and bay leaf. 5. Bring to a boil, then reduce heat to low and simmer gently, partially covered, for about 1–1½ hours until peas are soft and soup is thick. 6. Remove the ham bone; shred any meat and return it to the soup. Discard the bay leaf. 7. If you want a smoother texture, use a handheld blender to puree part of the soup. 8. Season with s...

  Ingredients: 1 lb (≈ 500 g) ground beef (or thinly sliced beef if preferred) 1 small onion, finely grated (or ¼ onion) 1 tsp ginger, grated (optional but recommended) 2–3 garlic cloves, minced 3 tbsp soy sauce (regular or low‑sodium) 1 tbsp brown sugar (or adjust to taste) 1 tbsp sesame oil 1–2 tbsp cooking oil (vegetable/olive) White rice, cooked (enough for bowls) Optional toppings: baby spinach or lettuce, grated carrot, shredded lettuce or cabbage, sliced green onion, sesame seeds, avocado, pickled ginger, kimchi — as you like Instructions: Cook rice according to your usual method; set aside. In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, grated onion, and grated ginger — this will be your bulgogi sauce. Heat cooking oil in a skillet over medium-high heat. Add the garlic (and ginger if using) and sauté briefly until fragrant. Add the ground beef (or thinly sliced beef) and cook until browned, breaking up ground beef as it cooks. Pour in the bulgogi sauce and s...

  Ingredients:   - 2 cups all-purpose flour   - 1 cup granulated sugar   - 1/2 cup unsalted butter, softened   - 1 large egg   - Zest of 2 lemons   - 1 teaspoon ground cinnamon   - 1 teaspoon baking powder   - 1/4 teaspoon salt   - 2 tablespoons fresh lemon juice   - 1/2 teaspoon vanilla extract   Directions:   1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.   2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.   3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, lemon zest, lemon juice, and vanilla extract, and mix until well combined.   4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, chill it in the refrigerator for 10 minutes....

  Ingredients:   - 2 cups all-purpose flour   - 1 3/4 cups granulated sugar   - 3/4 cup unsweetened cocoa powder   - 1 1/2 teaspoons baking powder   - 1 1/2 teaspoons baking soda   - 1 teaspoon salt   - 2 large eggs   - 1 cup milk   - 1/2 cup vegetable oil   - 2 teaspoons vanilla extract   - 1 cup boiling water   Directions:   1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.   2. In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.   3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.   4. Stir in the boiling water; the batter will be thin. Pour evenly into the prepared pans.   5. Bake for 30-35 minutes, or until a toothpick inserted in the...

  Ingredients:   - 2 cups graham cracker crumbs   - 1/2 cup unsalted butter, melted   - 1 cup semisweet chocolate chips   - 1 can (14 oz) sweetened condensed milk   - 1 cup shredded coconut   - 1 cup chopped pecans   - 1/2 teaspoon vanilla extract   - 1/4 teaspoon salt   Directions:   1. In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of an 8x8-inch baking dish to form an even layer.   2. In a saucepan over low heat, melt the chocolate chips with the sweetened condensed milk, stirring constantly until smooth. Remove from heat and stir in the vanilla extract and salt.   3. Pour the chocolate mixture evenly over the graham cracker base in the dish. Sprinkle the shredded coconut and chopped pecans on top, pressing them lightly into the chocolate layer.   4. Cover the dish and r...

  Ingredients: Pizza Base: 1 pre-made pizza dough (12-inch / 300 g) 1 tablespoon olive oil (15 ml) Toppings: 1 cup mushrooms, sliced (100 g) 1 large onion, thinly sliced (150 g) 1 tablespoon butter (15 g) 1/2 teaspoon salt (3 g) 1/4 teaspoon black pepper (1 g) 1 1/2 cups shredded mozzarella cheese (150 g) 1/4 cup grated Parmesan (25 g) Optional: fresh thyme or arugula Directions: Preheat oven to 450°F / 230°C. Sauté onions in butter over medium heat 10–12 minutes until caramelized. Sauté mushrooms 5 minutes with salt and pepper. Roll out pizza dough, brush with olive oil. Spread onions and mushrooms on top. Sprinkle with mozzarella and Parmesan. Bake 12–15 minutes until crust is golden and cheese is melted. Garnish with fresh thyme or arugula and serve warm. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: ~420 kcal per serving | Servings: 4 servings

  Ingredients: Chicken: 4 boneless, skinless chicken breasts (680 g) Salt & black pepper, to taste 1 tablespoon olive oil (15 ml) Stuffing: 1/2 cup ricotta cheese (120 g) 1/4 cup pomegranate seeds (40 g) 1 tablespoon chopped fresh parsley (4 g) 1/2 teaspoon lemon zest (1 g) Optional Garnish: Extra pomegranate seeds Fresh parsley Directions: Preheat oven to 375°F / 190°C. Slice a pocket into each chicken breast. Mix ricotta, pomegranate seeds, parsley, and lemon zest. Stuff each chicken breast. Sear chicken in olive oil 3–4 minutes per side until golden. Transfer to oven and bake 15–20 minutes until cooked through. Garnish with extra pomegranate seeds and parsley. Serve warm. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: ~420 kcal per serving | Servings: 4 servings

  Ingredients: Chicken: 1 lb chicken breast, diced (450 g) 2 tablespoons olive oil (30 ml) 1/2 teaspoon salt (3 g) 1/4 teaspoon black pepper (1 g) Rice Base: 2 cups cooked rice (360 g) 1 avocado, diced (150 g) Honey Lime Sauce: 2 tablespoons honey (30 g) 2 tablespoons lime juice (30 ml) 1 clove garlic, minced Pinch of chili flakes (optional) Optional Garnish: Chopped cilantro Lime wedges Directions: Season chicken with salt and pepper. Sauté in olive oil until golden and cooked through, about 8–10 minutes. Mix honey, lime juice, garlic, and chili flakes for sauce. Assemble stack: layer rice, avocado, and chicken. Drizzle with honey-lime sauce and garnish. Serve immediately while warm. Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes Kcal: ~480 kcal per serving | Servings: 4 servings

  Ingredients: Base: 1 cup rolled oats (90 g) 1 cup cottage cheese (225 g) 1/2 cup almond milk (120 ml) 2 large eggs 1 teaspoon vanilla extract (5 ml) 1/4 cup honey (60 g) Add-ins: 1 cup fresh or frozen blueberries (150 g) 1/4 cup sliced almonds (25 g) 1/2 teaspoon cinnamon (1 g) Pinch of salt Optional Topping: Extra blueberries or almond slices Directions: Preheat oven to 350°F / 175°C. Grease an 8x8-inch baking dish. Mix oats, cottage cheese, almond milk, eggs, vanilla, honey, cinnamon, and salt until combined. Fold in blueberries and almonds. Pour into prepared dish and bake 35–40 minutes until set and golden. Let cool slightly, top with extra blueberries or almonds, and serve warm. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: ~280 kcal per serving | Servings: 4

  Ingredients: Pudding: 1/2 cup chia seeds (80 g) 2 cups almond milk or other plant-based milk (480 ml) 1/4 cup maple syrup or agave (60 ml) 1 teaspoon vanilla extract (5 ml) Raspberry Layer: 1 cup fresh or frozen raspberries (125 g) 1 tablespoon maple syrup (15 ml) Optional Topping: Fresh berries, granola, or coconut flakes Directions: Whisk chia seeds, almond milk, maple syrup, and vanilla in a bowl. Let sit 10 minutes, whisk again, then refrigerate 2–4 hours until set. Blend raspberries with maple syrup to make a smooth compote. Layer pudding and raspberry puree in cups. Top with berries or coconut if desired. Prep Time: 10 minutes | Setting Time: 2–4 hours | Total Time: 2 hr 10 min Kcal: ~220 kcal per serving | Servings: 4

  Ingredients: Sandwiches: 4 slices sourdough or rustic bread (160 g) 4 oz brie or white cheddar, sliced (115 g) 1 ripe pear, thinly sliced 1 small apple, thinly sliced 2 tablespoons butter (30 g) Caramelized Onions: 1 large onion, thinly sliced (200 g) 1 tablespoon olive oil (15 ml) Pinch of salt Optional Add-ins: Fresh thyme leaves or a drizzle of honey Directions: Sauté onion in olive oil with salt over medium heat 10 minutes until golden. Butter bread, layer cheese, pear, apple, and onions. Top with remaining bread. Grill sandwiches in a pan 3–4 minutes per side until golden and melty. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: ~420 kcal per serving | Servings: 2

  Ingredients: Bok Choy: 1 lb baby bok choy, halved (450 g) 1 tablespoon olive or sesame oil (15 ml) 2 cloves garlic, minced (6 g) 1 tablespoon fresh ginger, grated (10 g) Ginger Soy Sauce: 2 tablespoons soy sauce (30 ml) 1 tablespoon honey or brown sugar (15 ml / 12 g) 1 tablespoon rice vinegar or lime juice (15 ml) 1 teaspoon sesame oil (5 ml) Optional Garnish: Sesame seeds or sliced green onions Directions: Heat oil in a skillet and sauté garlic and ginger for 30 seconds. Add bok choy and cook 3–4 minutes until just tender. Stir in soy sauce, honey, vinegar, and sesame oil. Toss to coat and remove from heat. Prep Time: 5 minutes | Cooking Time: 6 minutes | Total Time: 11 minutes Kcal: ~140 kcal per serving | Servings: 4 servings

  Ingredients: Pasta Salad: 12 oz cheese tortellini (340 g) 1 cup cherry tomatoes, halved (150 g) 1 cup cucumber, diced (130 g) 1/2 cup kalamata olives, sliced (75 g) 1/2 cup feta cheese, crumbled (75 g) 1/4 cup red onion, thinly sliced (40 g) Greek Dressing: 1/4 cup olive oil (60 ml) 2 tablespoons red wine vinegar (30 ml) 1 teaspoon dried oregano (1 g) Salt and pepper, to taste Optional Garnish: Fresh parsley or extra feta Directions: Cook tortellini according to package instructions and cool. In a bowl, whisk olive oil, vinegar, oregano, salt, and pepper. Toss tortellini with tomatoes, cucumber, olives, feta, and onion. Pour dressing over salad, toss gently, and chill before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: ~380 kcal per serving | Servings: 4 servings

  Ingredients: Pasta: 12 oz pasta (spaghetti, fettuccine, or your choice) (340 g) Salt, for pasta water Creamy Basil Garlic Sauce: 2 tablespoons olive oil (30 ml) 3 cloves garlic, minced (9 g) 1 cup heavy cream (240 ml) 1/2 cup grated Parmesan (50 g) 1/2 cup fresh basil leaves, chopped (15 g) Salt and pepper, to taste Topping: 8 oz burrata cheese (225 g) Optional: extra basil for garnish Directions: Cook pasta according to package instructions. Drain, reserving 1/4 cup pasta water. Heat olive oil in a skillet and sauté garlic 30 seconds. Add cream, Parmesan, basil, salt, and pepper; stir until creamy. Toss pasta with sauce, adding reserved pasta water if needed. Serve topped with burrata and extra basil. Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes Kcal: ~450 kcal per serving | Servings: 4 servings

  Ingredients: 10 ounces spaghetti 1¼ pounds ground beef 1¼ small onion, finely chopped 3 cloves garlic, minced 1 can (14.5 ounces) crushed tomatoes 1¼ tablespoons tomato paste 1¼ teaspoons dried oregano 1¼ teaspoons dried basil ⅝ teaspoon red pepper flakes (optional) ⅝ cup heavy cream 2½ tablespoons butter ⅝ cup grated Parmesan cheese Salt and black pepper, to taste 2 tablespoons chopped fresh parsley Directions: 1. Bring a large pot of salted water to a boil and cook the spaghetti until tender. Reserve a little pasta water, then drain and set aside. 2. Melt the butter in a wide skillet over medium heat. Add the onion and cook until softened. Stir in the garlic and cook briefly until fragrant. 3. Add the ground beef and cook until browned, breaking it apart as it cooks. Season lightly with salt and pepper. 4. Pour in the crushed tomatoes and stir in the tomato paste, oregano, basil, and red pepper flakes if you want some heat. Let the sauce simmer so the flavors come together. 5. ...

  Ingredients: 1 lb boneless skinless chicken breasts, thinly sliced 1 tbsp olive oil 1 tsp dried oregano ½ tsp paprika ½ tsp garlic powder ½ tsp salt ¼ tsp black pepper Juice of ½ lemon For the creamy tzatziki: 1 cup Greek yogurt 1 cup cucumber, finely grated and squeezed dry 2 cloves garlic, minced 1 tbsp olive oil 1 tbsp fresh lemon juice 1 tbsp fresh dill or parsley, chopped Salt, to taste For the flatbreads: 4 flatbreads or naan 1 cup shredded mozzarella or provolone cheese Toppings: 1 cup cherry tomatoes, halved ½ red onion, thinly sliced 1 cucumber, sliced Fresh parsley or dill, for garnish Directions: 1. Toss the chicken with olive oil, oregano, paprika, garlic powder, salt, pepper, and lemon juice until well coated. 2. Heat a skillet over medium-high heat and cook the chicken for 4 to 5 minutes per side until golden, cooked through, and juicy. Remove from heat and set aside. 3. In a bowl, mix the Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, herbs, and sal...

  Ingredients 2 tbsp olive oil 1 medium onion, diced 3 carrots, sliced 3 celery stalks, sliced 3 cloves garlic, minced 1½ lbs boneless skinless chicken breasts or thighs 6 cups chicken broth 1 cup water 1 cup diced potatoes 1 cup green beans, trimmed and cut 1 cup corn kernels (fresh or frozen) 1 tsp dried thyme 1 tsp dried parsley ½ tsp salt ½ tsp black pepper Optional: fresh parsley for garnish Directions: 1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 4 to 5 minutes until softened. 2. Stir in the garlic and cook for about 30 seconds until fragrant. 3. Add the chicken, chicken broth, water, potatoes, green beans, thyme, parsley, salt, and pepper. 4. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, until the chicken is cooked through and vegetables are tender. 5. Remove the chicken from the pot, shred or chop into bite-size pieces, then return it to the soup. 6. Stir in the corn and simme...

  Ingredients For the soup 2½ lbs beef short ribs (bone-in) 1 tbsp olive oil 2 tbsp unsalted butter 4 large yellow onions, thinly sliced 4 cloves garlic, minced 1 tsp sugar (helps caramelize onions) 1 tsp dried thyme 1 bay leaf 8 cups beef broth 1 cup water 1 tbsp Worcestershire sauce Salt and black pepper, to taste For the cheesy Gruyère toast 1 baguette, sliced 2 cups shredded Gruyère cheese Optional: pinch of dried thyme or black pepper Directions: 1. Season the short ribs generously with salt and black pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove and set aside. 2. Reduce heat to medium. Add butter to the pot, then add the sliced onions and sugar. Cook, stirring often, for 20 to 25 minutes until the onions are deeply caramelized and golden brown. 3. Stir in the garlic and cook for about 30 seconds until fragrant. Add thyme and bay leaf. 4. Return the short ribs to the pot. Pour in t...

  Ingredients For the chocolate cake ¾ cup all-purpose flour ¼ cup unsweetened cocoa powder 1 tsp baking powder ¼ tsp salt 4 large eggs, room temperature ¾ cup granulated sugar 1 tsp vanilla extract For the peanut butter filling 1 cup creamy peanut butter ½ cup powdered sugar 4 tbsp unsalted butter, softened 2–3 tbsp heavy cream For the chocolate ganache 1 cup semi-sweet chocolate chips ½ cup heavy cream Topping 6–8 peanut butter cups, chopped Optional: powdered sugar for dusting Directions: 1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. 2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. 3. In a separate bowl, beat eggs and sugar on high speed for 4 to 5 minutes until pale, thick, and fluffy. Beat in vanilla. 4. Gently fold the dry ingredients into the egg mixture just until combined. 5. Spread the batter evenly into the prepared pan. 6. Bake for 10 to 12 minutes, until the cake springs bac...

  Ingredients: For the meatballs 1 lb ground beef or ground lamb (or a mix) 1 egg ¼ cup breadcrumbs 2 cloves garlic, minced 1 tsp dried oregano ½ tsp ground cumin ½ tsp paprika ¾ tsp salt ¼ tsp black pepper 2 tbsp olive oil (for cooking) For the rice: 1½ cups cooked rice (jasmine, basmati, or long-grain) For the tzatziki: 1 cup Greek yogurt ½ cup cucumber, finely grated and squeezed dry 1 clove garlic, minced 1 tbsp olive oil 1 tbsp fresh lemon juice Salt, to taste Fresh veggie toppings: 1 cup cherry tomatoes, halved 1 cup cucumber, diced ¼ cup red onion, thinly sliced ¼ cup crumbled feta cheese Fresh parsley or dill, chopped Directions: 1. In a bowl, combine the ground meat, egg, breadcrumbs, garlic, oregano, cumin, paprika, salt, and black pepper. Mix just until combined. 2. Roll the mixture into golf-ball-size meatballs. 3. Heat olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, for 8 to 10 minutes until browned on all sides and cooked thr...

  Ingredients 2 cups fresh strawberries, hulled and halved 2 tbsp honey or maple syrup, divided 1 tsp vanilla extract Pinch of salt 1 cup whole-milk ricotta cheese 1 tbsp olive oil or melted butter 4 slices rustic bread or sourdough Optional toppings: lemon zest, chopped pistachios or almonds, fresh mint, flaky sea salt Directions: 1. Preheat your oven to 400°F (205°C). Toss the strawberries with 1 tbsp honey, vanilla, and a pinch of salt. Spread in a single layer on a baking sheet. 2. Roast for 15 to 18 minutes until the strawberries are soft, juicy, and lightly caramelized. Set aside to cool slightly. 3. In a food processor or bowl, whip the ricotta with the remaining 1 tbsp honey until smooth, airy, and creamy. 4. Brush the bread lightly with olive oil or butter and toast in a skillet or toaster until golden and crisp. 5. Spread a generous layer of whipped ricotta on each slice of toast. 6. Spoon the warm roasted strawberries over the ricotta, letting the juices drizzle naturall...

  Ingredients: 1 lb Italian sausage (mild or hot), casings removed 1 tbsp olive oil 1 small onion, finely diced 4 cloves garlic, minced 8 oz mushrooms, sliced 4½ cups chicken broth 1½ cups heavy cream 8 oz lasagna noodles, broken into bite-size pieces 1 tsp dried basil 1 tsp dried oregano ½ tsp garlic powder Salt and black pepper, to taste ¾ cup ricotta cheese ¾ cup freshly grated Parmesan cheese 1½ cups shredded mozzarella cheese Fresh parsley, chopped (for garnish) Directions: 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart, until browned and fully cooked. 2. Add the diced onion and cook for about 3 minutes until softened. Stir in the garlic and sliced mushrooms, cooking for another 2–3 minutes until the mushrooms release their moisture and soften. 3. Pour in the chicken broth and bring to a gentle simmer. Stir in the heavy cream, basil, oregano, garlic powder, salt, and black pepper. 4. Add the broken lasag...