Best Potato Puree 🫶🏻 I think the French do it best, and after a lot of researching throughout the years, I came to this recipe and its been my go to for YEARS! Ingredients: •2 lb yukon gold potatoes (peeled and small cube). •3/4 cup heavy cream. •1/3 cup potato water. •1 lb + 2 tbsp unsalted butter (cubed). •1 garlic clove. •1/4 cup creme fraiche. •chives. •fresh nutmeg to taste. •black pepper. •salt. Directions: 1. Bring water to a boil, and salt heavily. Make it taste like the ocean. 2. Add the cream to a pot with the garlic clove and set it on very low heat until it is warm. Turn it off and let it infuse. 3. Boil the potatoes until fork tender, strain but reserve some potato water. 4. Add potato water to the cream and turn heat on again, on low. Remove garlic. 5. Pass the potatoes through the tamis strainer directly onto the hot cream. Grate nutmeg in 6. Keeping the heat on low, add the butter little bits at a time until fully incorporated. Finish with creme fraiche. Turn heat off and salt to taste. 7. Top with chives, black pepper and flaky sea salt. #potatopuree #potatoes #easyrecipes #comfortfood #makeitdelicious #damnthatsdelish #potatorecipes #fallcooking

Croque monsieur is an icon in my book, takes me back to my time in France having it at basically any brasserie and just falling in love, over and over again ❤️😍 it’s my favorite sandwich, no questions asked. What’s yours? Ingredients: * 2.5 tbsp good butter. * 2.5 tbsp flour. * 1 1/3 cup warmed up milk (you can add 1/4 cup more if it’s too thick but I kinda wanted it thick). * 2 tbsp chives. * Salt to taste. * 1/8 tsp nutmeg. * 1/4 tsp white pepper. * 1 tsp dijon mustard. * 8 oz shredded gruyère or to taste really. * 4 oz grated parm to taste. * 8 slices thick brioche bread. * 8 slices ham. Directions: 1. Melt your butter and add the flour. Cook it together for about 4-5 min on medium low to cook out the flavor of the flour. 2. Whisk in your warmed up milk slowly and let it thicken, about 5 min on medium low. 3. Add in pepper, chives, salt, nutmeg & dijon. 4. Spread the bechamel on all 8 slices all bread. Add 2 slices of ham to 4 slices of bread and top with some of the cheese, leaving some behind for topping. 5. Top the bread with the ham and cheese with the remaining bread slices, bechamel side up. 6. Add remaining cheese on top of the sandwiches and bake at 400 for 12-15 min and broil 1-2 or until cheese is golden. #croquemonsieur #sandwich #hamandcheese #tastemade #feedfeed #todayfood #comfortfood #easyrecipes #favoritefood #makesmewhole #damnthatsdelish #foodvideos #cheeserecipes Do you agree that it is the best?

Lemon Pastina (Acini Di Pepe) & Egg Yolk…so cozy, comes together in one pan in 20 min! Everyone in my family was a fan 🫶🏻. PS not traditional pastina. Ingredients: •1 cup acini di pepe. •1 shallot (chopped). •1 garlic clove (grated). •4.5 chicken or veggie stock (hot or boiling). •1/3 cup mascarpone. •3/4 cup grated parmigiano reggiano (more for topping). •2 lemons (zest and the juice of 1/2). •2 tbsp cold butter. •salt/pepper to taste. •lemon olive oil. •1 egg yolk per serving. Directions: 1. Add some oil to a pan, and toast the pasta for 2 min until slightly golden on medium high with the shallots. Add in garlic, sauté 3 min on medium heat. Mixing often. 2. Add stock one cup at a time. Add a bit of salt/pepper. Should be about 9-11 ish min. 3. Simmer until pasta is al dente and there is water left over. 4. Add parmigiano, juice of half a lemon, zest of 1 lemon. Cook mixing together for 1 more min. 5. Mix in mascarpone and butter. 6. Poach each yolk carefully in hot water for 30-45 sec. 7. Serve with more parmigiano, lemon olive oil and black pepper. #acinidipepe #pastina #easyrecipes #comfortfood #homecooking #recipeshare #tastemade #onepanmeal #onepotpasta #pastarecipes

Tomato Pastina 🍅(Acini Di Pepe)…so cozy, comes together in one pan in 20 min! Everyone in my family was a fan 🫶🏻. Tip: don’t be scared of the tamari or balsamic…they balance it out so nice! Also make sure your stock is also boiling hot! Ingredients: •1 cup acini di pepe. •1 shallot (chopped). •1 garlic clove (grated). •4.5 chicken or veggie stock (hot or boiling). •1/4 cup + 1 tbsp good tomato paste. •1 tbsp tamari or soy sauce. •1 tbsp balsamic vin. •10 basil leaves. •1 cup grated parmigiano reggiano (more for topping). •salt/pepper to taste. •good olive oil. •crushed red peppers. Directions: 1. Add some oil to a pan, and toast the pasta for 2 min until slightly golden on medium high with the shallots. Add in garlic and tomato paste, sautee 3 min on medium high. Mixing often. 2. Add stock one cup at a time. Add a bit of salt/pepper, the basil leaves, soy sauce and tamari. Should be about 9-12 ish min. 3. Simmer until pasta is al dente and there is water left over. 4. Add parmigiano. Cook mixing together for 1 more min. 5. Serve with more parmigiano, olive oil, black pepper and crushed red peppers. #acinidipepe #pastina #easyrecipes #comfortfood #tomatopasta #homecooking #recipeshare #tastemade #onepanmeal #onepotpasta #pastarecipes

Labneh Balls ✨ This is one of my most requested recipes ❤️. It is a middle eastern strained yogurt that has a soft cheese like texture. I use it as a spread usually but straining it a bit extra to form the balls is also great. Growing up with a Syrian dad this was basically breakfast! Tip: you can strain 24 hrs if you prefer a thinner consistency. Ingredients: •32 oz plain yogurt. •1 tsp salt. •za’atar to taste. •sumac to taste. •pita. Directions: 1. add the salt to the yogurt and mix. 2. double up the cheesecloth and set atop a strainer, which is set atop a bowl 🤣. 3. add the yogurt in the center of the cloth, cover it up real well and place a can of beans atop for weight. 4. let sit in the fridge for 48 hrs. I squeeze the extra moisture out when forming balls. 5. coat them in za’atar and sumac. Add them to a container, cover in olive oil. Store in the fridge for a week. #labneh #labnehrecipe #easyrecipes #middleeasternfood #breakfastideas #feedfeed #makeitdelicious #cookingfromscratch

French Carrot Salad ✨♥️ one of my favorite salads EVER. I’ve seen it done a few ways, when I lived in France, the family I lived with made it this way, except with onion instead of shallot and sugar instead of honey. Ingredients: * 2 lb carrots (washed & peeled). * 1/2 bunch Italian parsley (stemmed). * 2 shallots (brunoise). * 2.5 large lemons (juice, about 6-7 tbsp). * 1/3 cup + 2 tbsp olive oil (or more to taste). * 1.5 tsp honey. * 2.5 tsp dijon mustard. * Salt to taste. * Black pepper to taste. Directions: 1. Add the shallots, lemon, dijon, honey, salt and pepper to a bowl. Whisk in the olive oil until emusified. Add in more olive oil to taste. 2. Grate your carrots. 3. Chop the parsley pretty fine. 4. Add the carrot and parsley to a bowl, drizzle over the dressing and add more black pepper. Let it sit in the fridge for 15-30 min before serving. #carrot #carrotsalad #frenchcarrotsalad #saladdressing #saladrecipes #healthyrecipes #salads

Ribeye Donburi for ep.2 of ‘If I Had A Restaurant’ series. As far as I know, Donburi is just a Japanese rice bowl + protein or veg. Ingredients: * 2-16 oz prime ribeyes. * 2 egg yolks. * Tamari to cure. * 1 tsp mirin. * 1 cup calrose rice. * 1 kombu strip. * Caviar. Epic Sauce: * 2 scallions (chopped). * 1 fresno chile (chopped). * 1 tbsp salsa macha or chili crisp. * 1 tsp agave nectar. * 3 tbsp tamari or soy sauce. * 3 tbsp mirin. * 1/2 tsp sesame oil. * Pinch bonito flakes. Directions: 1. Cover the yolks in tamari and the mirin. Let cure in the fridge for a minimum of 1 hr max 4. 2. Wash your rice. Add to rice cooker with 1 1/4 cup of water and kombu strip. 3. Sprinkle a bit salt on the ribeye and let sit on the fridge for 1 hr. Pat dry real well and remove salt. 4. Brush soy sauce onto the steak. 5. Preheat a pan for 2 min on high. Add olive oil. Sear on medium high for 2.5-3.5 min per side. Let it rest 10 min. Slice. 6. Mix together everything for the sauce. 7. Divide the rice into 2 plate. Serve the ribeye, spoon the sauce. Top with yolk & caviar. #donburi #caviar #ribeye #yolks #curedyolks #delicious #recipes

Ramp Butter…ep.7 million. Honestly though…bread and butter was my thing back in the humble beginnings of FMM and I say we bring it back. Ramp Tip: Ramps are…to quote The Ramones, Here Today And Gone Tomorrow… so I love making tons of butter and freezing it! Also, if you find the elusive allium and don’t plan on using it right away, wrap it in a damp paper towel and store in a large freezer bag in the fridge. Ingredients: * 2 cups chopped ramps (about 12 ramps). * 8-10 oz unsalted room temp butter. * 4 tbsp olive oil. * 1 lemon. * Salt to taste. Directions: 1. Bring water to a boil. Blanch the ramps for 20 sec and shock in ice water. 2. Remove as much excess moisture as possible. 3. Add it all to a food processor and process until smooth. 4. Enjoy with bread, mussels, pasta, etc! #butter #compoundbutter #rampseason #delicious

This is the BEST salad ever...so simple and I literally serve it every time I host and it is always a hit. Don’t even get me started on the dressing…I could literally eat it by the spoonful. Pro Tip: always massage the dressing in VS just pouring it on top. Makes it taste better. Ingredients: •1-5 oz container arugula. •1 fennel (shaved). •1/3 cup freshly grated parmigiano •reggiano + more for shaving over the salad. •1.5 large lemons. •1/3 cup + 2 tbsp olive oil. •1.5 tbsp honey. •1.5 tsp dijon mustard. •salt to taste (I used my seasoned salt). Directions: 1. Add the grated parmigiano to a bowl with the zest of 1 lemon, the juice of 2, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 min. 2. Shave the fennel and squeeze a bit of lemon so it doesn’t turn. 3. Add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want. 4. Shave more parmigiano on top and that’s it. #saladrecipes #saladdressing #arugula #makeitdelicious #damnthatsdelish #healthyrecipes #homecooking #easyrecipes #dressing

Salmon Crudo & Cilantro Coconut Sauce for ep.1 of my ‘If I had a restaurant’ series. This dish more than deserves a spot at my imaginary restaurant. Pro Tip: save the leek oil for a later use! Ingredients: * 8 oz sushi grade salmon. * 1 leek (sliced into matchsticks). * 1/3 bunch cilantro. * 2 scallions. * 1/2 tbsp agave syrup. * 1.5 tbsp tamari or soy sauce. * 1 inch ginger. * 1/2 serrano. * 3 tbsp yuzu or lemon juice. * 1 tbsp white miso paste. * 1/3 cup coconut milk. * 1 tsp fish sauce. * 1 tsp sesame oil. * lemon zest. * flaky salt. * cilantro flowers and leeks for topping. * salsa macha. * oil for frying the leeks. Directions: 1. Slice your leeks into thin matchsticks. Add them to a cold pan and coat them with olive oil. Turn heat on to high for 2 min and lower to medium low. Let them fry until golden. About 3-4 min. Make sure they don’t burn. 2. Add the cilantro, yuzu, scallions, serrano, ginger, agave, miso, tamari, fish sauce and sesame oil. Pulse for 30 sec. 3. Slice your fish thinly. 4. Strain the sauce onto a plate, arrange the fish. Top with lemon zest, flaky salt, the leeks, cilantro flowers and leaves. Drizzle salsa macha on the sides. #salmon #rawsalmon #salmoncrudo #appetizers #chef