Recipes

A small collection of things I cook. Breaking American stereotypes one recipe at a time.

16 recipes · tap a card to open it

Ingredients

  • 2 slices sourdough or white bread
  • 1 slice sharp cheddar cheese
  • 1 slice American cheese
  • 2-3 thin slices tomato
  • 1 tbsp mayonnaise
  • 1/4 tsp garlic powder
  • 1 tbsp butter
  • 4 thin slices dill pickle
  • Freshly ground black pepper

Directions

  1. Mix the mayonnaise and garlic powder together in a small bowl.
  2. Spread the mayo evenly on the inside of both slices of bread.
  3. Layer the cheddar, tomato, black pepper, and American cheese between the bread.
  4. Heat the butter in a skillet over medium-low heat.
  5. Grill the sandwich for 3-4 minutes per side, pressing gently, until the bread is deeply golden and the cheese is completely melted.
  6. Add cold pickle slices for deli contrast or serve them on the side.
  7. Slice in half and serve immediately.

Note: Pat the tomato dry first so the bread stays crisp.

Ingredients

  • 4 small individual bags Nacho Cheese Doritos
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 2/3 cup water
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • 1/4 cup diced white onion
  • Sour cream
  • Taco sauce or salsa (optional)
  • Sliced jalapeños (optional)

Directions

  1. Brown the ground beef in a skillet over medium heat and drain any excess grease.
  2. Stir in the taco seasoning and water, then simmer for about 5 minutes until thickened.
  3. Gently crush each unopened bag of Doritos by hand so the chips become bite-sized, not powder.
  4. Open each bag along the side or across the top.
  5. Spoon the hot taco meat directly into each bag.
  6. Top with shredded cheese, lettuce, tomato, onion, sour cream, taco sauce, and any other favorite toppings.
  7. Mix everything together inside the bag with a fork and eat straight from the bag.

Note: Don't over-crush the Doritos—you still want crunchy pieces. Eat immediately before the chips get soggy.

Ingredients

  • 4 slices rye bread
  • 1/2 lb corned beef, sliced
  • 4 slices Swiss cheese
  • 1 cup sauerkraut, drained well
  • 1/4 cup Thousand Island dressing (or Russian dressing)
  • 2 tbsp butter, softened

Directions

  1. Warm the corned beef in a skillet or microwave so it's ready to melt the cheese.
  2. Butter one side of each slice of rye bread.
  3. On the unbuttered side of two slices, layer dressing, a slice of Swiss, corned beef, sauerkraut, another slice of Swiss, and more dressing. Top with the remaining bread, buttered side out.
  4. Grill in a skillet over medium heat, pressing gently, until golden brown, about 3-4 minutes per side.
  5. Flip carefully, brown the other side, and cook until the cheese is fully melted through.
  6. Slice in half and serve hot, with extra dressing on the side if you want it.

Note: Drain the sauerkraut well or the sandwich turns soggy fast. Squeeze it out in a paper towel first.

Ingredients

  • 1 lb rigatoni
  • 1 lb Italian sausage or ground beef meatballs
  • 24 oz vodka sauce
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmigiano Reggiano
  • Fresh basil

Directions

  1. Cook the rigatoni until just shy of al dente.
  2. Brown or bake the meatballs until cooked through.
  3. Mix the pasta, vodka sauce, and meatballs together.
  4. Transfer to a baking dish and top with mozzarella and Parmigiano.
  5. Bake at 400°F for 20-25 minutes until golden and bubbling.
  6. Finish with fresh basil before serving.

Note: Undercook the pasta slightly so it finishes perfectly in the oven.

Ingredients

  • 1 lb ground chicken
  • 4 cloves garlic, minced
  • 2 Thai chilies, sliced
  • 2 tbsp vegetable oil
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 cup Thai basil leaves
  • Cooked jasmine rice
  • 4 eggs (optional)

Directions

  1. Heat the oil in a large skillet or wok over high heat.
  2. Cook the garlic and chilies for about 30 seconds until fragrant.
  3. Add the ground chicken and cook until browned, breaking it apart as it cooks.
  4. Stir in the oyster sauce, soy sauce, fish sauce, and sugar.
  5. Turn off the heat and toss in the Thai basil until just wilted.
  6. Serve over jasmine rice with a fried egg on top if you're making one.

Note: Add the basil at the very end so it stays bright and fragrant.

Ingredients

  • 4 cups cooked day-old jasmine rice
  • 1 lb chicken breast, diced
  • 2 eggs
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup frozen peas and carrots
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp vegetable oil
  • Green onions, sliced
  • Lime wedges

Directions

  1. Heat the oil in a large skillet or wok and cook the chicken until browned.
  2. Add the onion and garlic and cook for 2 minutes.
  3. Push everything to one side and scramble the eggs.
  4. Add the rice and peas and carrots, breaking up any clumps.
  5. Stir in the soy sauce and fish sauce, then toss everything together until hot.
  6. Top with green onions and serve with fresh lime wedges.

Note: Day-old cold rice fries much better than freshly cooked rice and won't turn mushy.

Ingredients

  • 1 loaf Italian bread
  • 2 breaded chicken cutlets
  • 1 cup marinara sauce
  • 8 oz fresh mozzarella
  • 4 tbsp garlic butter
  • Fresh basil
  • Grated Parmigiano Reggiano

Directions

  1. Slice the loaf open and spread both sides with garlic butter.
  2. Toast until lightly golden.
  3. Layer the chicken cutlets, marinara, mozzarella, basil, and Parmigiano.
  4. Bake at 400°F until the cheese is melted and bubbly.
  5. Slice into large sandwiches and serve hot.

Note: Toast the bread first so it doesn't get soggy from the sauce.

Ingredients

  • 1 cup polenta
  • 4 cups chicken stock
  • 1/2 cup grated Parmigiano Reggiano
  • 1 lb Italian sausage
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 cup crushed tomatoes
  • Olive oil
  • Salt and black pepper

Directions

  1. Cook the polenta in chicken stock until creamy, then stir in the Parmigiano.
  2. Brown the sausage and slice into bite-sized pieces.
  3. Cook the peppers, onion, and garlic until softened.
  4. Add the tomatoes and simmer for 10 minutes.
  5. Spoon the creamy polenta into bowls and top with the sausage mixture.
  6. Finish with extra Parmigiano and black pepper.

Note: Keep whisking the polenta while it cooks so it stays smooth and creamy.

Ingredients

  • Salt
  • 1 lb rigatoni
  • 1/3 lb pancetta, chopped
  • Extra-virgin olive oil, a drizzle plus 2 tbsp
  • 4-5 cloves garlic, finely chopped
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup dry white wine or chicken stock
  • 2 large egg yolks
  • 3 tbsp grated Parmigiano Reggiano, plus more for serving
  • A handful fresh parsley, finely chopped
  • A few grinds black pepper

Directions

  1. Bring a large pot of salted water to a boil. Cook the rigatoni to al dente, about 8 minutes, and reserve 1/4 cup pasta water before draining.
  2. While the pasta cooks, brown the pancetta in a drizzle of oil over medium heat, 3-5 minutes. Add the olive oil, garlic, and red pepper flakes, and saute 2 minutes.
  3. Add the wine or stock and reduce by half, about 2 minutes.
  4. Whisk together the egg yolks and Parmigiano. While whisking, stream in a ladle of the hot pasta water to temper the eggs. Stir in the parsley and black pepper.
  5. Drain the pasta and add it to the pan with the pancetta. Toss to coat, then remove from heat and add the egg mixture, tossing for about a minute until the sauce thickens and clings to the pasta.
  6. Adjust salt and pepper, and serve immediately with extra Parmigiano for passing.

Note: Take the pan off the heat before adding the eggs. That's what keeps this a sauce and not scrambled eggs.

Ingredients

  • 4 potato knishes
  • 1 lb cooked brisket, sliced or shredded
  • 1 large onion, sliced
  • 4 slices Swiss cheese
  • 2 tbsp spicy brown mustard
  • 2 tbsp butter

Directions

  1. Caramelize the onions in butter over medium-low heat until deep golden.
  2. Warm the brisket in a skillet with a splash of beef broth if needed.
  3. Slice each knish almost all the way through like a sandwich roll.
  4. Spread mustard inside, then layer brisket, onions, and Swiss cheese.
  5. Grill each stuffed knish in a buttered skillet until crisp outside and the cheese is melted.
  6. Serve hot with pickles on the side.

Note: Don't overstuff the knishes or they'll split apart while grilling.

Ingredients

  • 2 cups cooked chicken, shredded
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 small onion, diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 4 cooked matzo balls, sliced
  • Salt and pepper
  • Fresh parsley

Directions

  1. Cook the carrots, celery, and onion in butter until softened.
  2. Stir in the flour and cook for a minute, then slowly whisk in the broth and cream.
  3. Add the chicken and season with salt, pepper, and parsley.
  4. Pour into a baking dish and arrange the sliced matzo balls across the top.
  5. Bake at 400°F for about 25 minutes until bubbling and lightly browned.
  6. Let cool for 5 minutes before serving.

Note: Use day-old matzo balls so they hold their shape while baking.

Ingredients

  • 2 lbs lamb shoulder, cut into cubes
  • 1 large onion, grated
  • 2 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp salt
  • Metal or soaked wooden skewers

Directions

  1. Mix the lamb with the grated onion, oil, cumin, paprika, pepper, and salt.
  2. Marinate for at least 1 hour or overnight if you have time.
  3. Thread the lamb onto skewers.
  4. Grill over medium-high heat for 10-12 minutes, turning every few minutes until browned and cooked through.
  5. Serve with flatbread, raw sliced onions, and tomatoes.

Note: Grated onion helps tenderize the lamb while adding a ton of flavor.

Ingredients

  • 2 lbs lamb, cubed
  • 2 cups long-grain rice
  • 2 large carrots, cut into matchsticks
  • 2 onions, sliced
  • 4 cups beef broth
  • 1 whole head of garlic
  • 2 tsp ground cumin
  • 2 tbsp vegetable oil
  • Salt and black pepper

Directions

  1. Rinse the rice until the water runs mostly clear.
  2. Brown the lamb in the oil, then add the onions and cook until softened.
  3. Add the carrots and cumin and cook for about 5 minutes.
  4. Pour in the broth and nestle the whole head of garlic into the pot.
  5. Spread the rice evenly over the top without stirring.
  6. Cover and simmer on low for about 25 minutes until the rice is tender and the liquid is absorbed.
  7. Remove the garlic, fluff the rice, and gently mix everything together before serving.

Note: Don't stir the rice while it cooks or it'll lose the classic plov texture.

Ingredients

  • 2 shots espresso
  • 1 cup milk
  • 1 tbsp vanilla syrup

Directions

  1. Brew the espresso into a mug.
  2. Stir in the vanilla syrup.
  3. Steam or heat the milk until hot and frothy.
  4. Pour the milk over the espresso and spoon the foam on top.
  5. Serve immediately.

Note: No espresso machine? Strong brewed coffee works surprisingly well.

Ingredients

  • 1 green tea bag
  • 8 oz hot water
  • 1 tbsp honey
  • 1 lemon wedge

Directions

  1. Steep the green tea in hot water for 2-3 minutes.
  2. Remove the tea bag and stir in the honey.
  3. Squeeze in the lemon juice.
  4. Serve hot.

Note: Avoid boiling water if possible, slightly cooler water keeps green tea from turning bitter.

Ingredients

  • 8 potato latkes
  • 3/4 lb pastrami, warmed
  • 4 slices Swiss cheese
  • 1 cup coleslaw
  • 1/4 cup Russian dressing
  • Butter

Directions

  1. Crisp the latkes in a skillet with a little butter.
  2. Warm the pastrami until hot.
  3. Top four latkes with pastrami and Swiss cheese, then cover briefly so the cheese melts.
  4. Add a spoonful of coleslaw and a drizzle of Russian dressing.
  5. Finish with another crispy latke and serve immediately.

Note: Keep the slaw cold so you get that hot-and-cold deli contrast.