Roasted Red Pepper & Burrata Sandwich with Cherry Tomato Confit This sandwich is everything you could ask for. The smoky muhammara, creamy burrata, peppery arugula, and sweet cherry tomato confit meld perfectly between crisp baguette halves, creating a simple yet deeply satisfying bite. #easyrecipe #californiaeats #socal #sandwich #baguette #burrata #italianfood #fyppp Sandwich recipe Burrata sandwich Tomato confit Roasted red pepper

White wine & Pesto Pasta Whenever I want something easy but still super impressive, this Basil Pesto and Creamy White Sauce pasta is my go-to. The fresh basil pesto adds so much flavor, and the creamy white sauce, with heavy cream, garlic, and a splash of white wine, makes it extra comforting. And to finish it off, the mini mozzarella balls add the perfect creaminess, while a sprinkle of chili flakes and a drizzle of olive oil tie everything together. #pastalover #pesto #creamypasta #dinnerideas #comfortfood Basil pesto pasta recipe Creamy white sauce pasta Pasta for dinner Easy dinner ideas Homemade pesto sauce Simple pasta dish

Garlic, Tomatoes, and EVOO Bucatini This recipe is my latest obsession, helping me cope with FOMO from not traveling to Italy this summer! I've been making it once a week for over a month, and I can’t get enough of it. The truth is, I love making recipes with garlic, tomatoes, and extra virgin olive oil. Just two minutes into the cooking process, and the house immediately smells like a great Italian restaurant. The combination of tomatoes and fresh pistachio pesto is hard to beat, and together they create the perfect bite! Check out the full recipe on my website! #pastalovers #italiancuisine #foodie #foodtiktok #nycfood #losangeles #chicagofoodie #easyrecipe #socallife #sandiegoeats Pasta Recipe Garlic Tomato Pasta Italian Food White wine sauce Dry white wine Dinner ideas Easy Pasta Dish Comfort Food Recipe

Burrata Caprese Sandwich with Cherry Tomato Confit This caprese sandwich is packed with flavors and easily one of my favorites. It has a creamy texture for the Burrata, fresh aroma from the homemade pesto, peppery flavor from the arugula and a sweet garlicky taste from the tomato confit and balsamic glaze. All this goodness is squeezed in between two fresh and lightly crunchy baguette halves. Ingredients: For the Fresh Pesto: - 2 cups fresh basil leaves - 1-2 tbsp toasted pine nuts - 1/2 cup grated Parmesan cheese - 2-3 garlic cloves - 1/4 tsp salt - 3 tbsp olive oil - 2 tbsp water (optional, for a lighter texture) For the Cherry Tomato Confit: - 3 garlic cloves, peeled - 3 tbsp olive oil - 1/2 cup cherry tomatoes - 1 sprig of rosemary (optional) - 1 tsp kosher salt - 1 tsp ground black pepper Additional Ingredients: - 1 baguette, lightly toasted - 1 ball of burrata cheese - 3 tbsp fresh arugula - 1 tsp chili oil (optional) - 2 tsp balsamic glaze Instructions: 1. Make the Cherry Tomato Confit: - Preheat the oven to 335°F. - In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. - Bake for 30-40 minutes, until the tomatoes are soft. 2. Prepare the Pesto: - In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle. 3. Assemble the Sandwich: - Spread pesto on the bottom half of the toasted baguette. - Layer on fresh arugula, then slice and spread the burrata evenly. - Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze. - Cover with the top half of the baguette and serve immediately. Enjoy! #fyp #capresesandwich #burrata #cookingtiktok #easyrecipe Burrata Caprese Fresh ingredients Confit Gourmet sandwich

Balsamic Caviar Caprese Toast I tried balsamic vinegar for the first time about 8 years ago and immediately loved it. It’s relatively easy to make but adds a really unique touch to your Caprese toast or salad. Together with the vibrant green basil oil, it complements the burrata in a beautiful and elegant way. Ingredients: For the Balsamic Caviar: •⁠ ⁠2/3 cup balsamic vinegar •⁠ ⁠2 teaspoons agar-agar powder •⁠ ⁠3/4 cup olive oil For the Basil Oil: •⁠ ⁠1 cup fresh basil leaves •⁠ ⁠1/4 cup avocado oil •⁠ ⁠1/4 cup olive oil For the Toast: •⁠ ⁠1 slice sourdough bread •⁠ ⁠3 slices heirloom tomatoes •⁠ ⁠1 ball of burrata cheese •⁠ ⁠Chopped green onions or chives •⁠ ⁠3-4 cloves garlic confit Instructions: Make the Basil Oil: 1.⁠ ⁠Bring a pot of water to a boil. Add the basil leaves and cook for 30 seconds. Immediately transfer the basil to a bowl of ice water to cool for 5 minutes. 2.⁠ ⁠Drain and place the basil in a blender with the avocado and olive oils. Blend until smooth. Strain through a cheesecloth-lined strainer or a coffee filter. Make the Balsamic Caviar: 1.⁠ ⁠Place olive oil in the freezer for 30 minutes. 2.⁠ ⁠In a saucepan over medium heat, combine the vinegar and agar-agar powder. Cook for about 2 minutes. Let the mixture cool for about 8-12 minutes. 3.⁠ ⁠Using a squeeze bottle, gently drop the warm balsamic mixture into the cold olive oil to form pearls. 4.⁠ ⁠Strain the pearls from the oil and set aside. Prepare the Toast: 1.⁠ ⁠Toast the sourdough bread slice until golden. 2.⁠ ⁠Spread the garlic confit over the toasted bread. 3.⁠ ⁠Arrange the tomato slices on top, season with salt, and then add the burrata cheese. 4.⁠ ⁠Season with black pepper. 5.⁠ ⁠Drizzle with basil oil, then carefully place the Balsamic Caviar on top. 6.⁠ ⁠Garnish with chopped green onions or chives. Serve immediately and enjoy! #CapreseToast #GourmetCooking #FoodieFeature #HomeChef #burrata Balsamic Caviar, Burrata Cheese, Heirloom Tomatoes, Basil Oil, Gourmet Toast Recipe

Braised Short Ribs & Saffron Orzo I really enjoy making short ribs slow-cooked in red wine. It's comforting, adds a bit of a fancy vibe to my dinner, and isn't too hard to put together. Adding some pomegranate juice does wonders for the sauce, and when it's served with creamy saffron orzo and a bit of chives, it all comes together. Ingredients: For the Braised Short Ribs: 3-4 whole short ribs 1 large yellow onion, roughly chopped 3 celery stalks, roughly chopped 2 carrots, roughly chopped 3 ½ cups red wine ¼ cup pomegranate juice (optional) 4 garlic cloves 4 tbsp avocado oil 1 ½ tbsp tomato paste 3 bay leaves 3 sprigs of thyme Fresh parsley 1 ½ cups beef stock Kosher salt, to taste Ground black pepper, to taste 1 tbsp olive oil For the Saffron Orzo: 1 cup orzo 1 tbsp olive oil 1 tbsp avocado oil ¾ cup coconut cream (or heavy cream) 1 tsp saffron 2 tsp kosher salt ¼ cup beef stock (or water) 1 tbsp chives, chopped For Serving: Fresh parsley, finely chopped (or chives) #dinnerideas Braised Short Ribs, Saffron Orzo, Gourmet Comfort Food, Dutch Oven Recipes, Hearty Meals

Creamy Vodka Tortiglioni & Burrata Spring has arrived, so to celebrate I made a comforting bowl of pasta in creamy vodka sauce. It's rich, spicy, and elevated by burrata—a perfect tribute to the season. Ingredients: - 8 ounces pasta (Tortiglioni or Rigatoni recommended) - 1 cup heavy cream - 3/4 cup Parmigiano Reggiano (reserve some for garnish), grated - 1 1/2 tablespoons tomato paste - 2 shallots, finely chopped - 4-6 cloves garlic, minced - 1 1/2 ounces vodka - 2 teaspoons red pepper flakes (reduce if you prefer less spicy) - 2 teaspoons black pepper - Kosher salt, to taste - 4 tablespoons olive oil or unsalted butter For Serving: - 2 tablespoons fresh parsley, chopped (or chives as an alternative) - Burrata cheese - Red pepper flakes, for garnish - A drizzle of olive oil Instructions: 1. Bring a large pot of water to a boil. Add about 1 tablespoon of Kosher salt. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of the pasta cooking water. 2. In a large skillet over medium heat, add the olive oil, shallots, and minced garlic. Sauté for 1 minute. Stir in the red pepper flakes. 3. Mix in the tomato paste, then add the vodka. Let it cook for 30-60 seconds to allow the alcohol to evaporate. 4. Pour in the heavy cream and add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper. Stir well and reduce the heat to low. 5. Once the pasta is al dente, add it to the skillet. Increase the heat to medium and add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water. Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce. Adjust the sauce consistency according to your preference by adding more pasta water if it's too thick. 6. Serve the pasta in bowls. Sprinkle with chopped parsley, top with a piece of burrata, and garnish with additional red pepper flakes. Drizzle with a bit more olive oil. 7. Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm. Enjoy! *Note: If Parmigiano Reggiano is not available, Parmesan cheese can be used as a substitute. #fyp #easyrecipes #pastarecipe #foodtiktok #dinnerideas

Herb & Garlic Pull-Apart Buns I felt it was appropriate to share this recipe for the last episode in my Bread & Garlic series. They're fluffy, flavorful, cheesy, and super comforting. Ingredients: 3 cups bread flour 1 tablespoon sugar 2¼ teaspoons instant yeast 1¼ teaspoons kosher salt ¾ cup milk, lukewarm 1 egg 4 tablespoons unsalted butter, cut into cubes and softened 1 egg for egg wash 2 cups shredded cheddar cheese (or cubes) - for filling Topping: ¼ cup butter 3 garlic cloves, minced 2 tablespoons parsley, chopped Flaky salt for garnish Instructions: 1. In a large bowl, combine all the ingredients except the butter. Knead on low speed for about 10 minutes. 2. Gradually add the butter and knead until fully incorporated into the dough, about 15 minutes. 3. Proof for about 1-1.5 hours, or until doubled in size. 4. Once ready, divide the dough into 18-20 equal-sized balls (about 2 ounces each if using a scale). 5. With a rolling pin, flatten each ball, add cheddar cheese in the middle, then gently wrap the dough around the cheese to form a ball, ensuring it's sealed. 6. Line a baking pan with parchment paper, then place the balls in the pan (a round shape baking pan is preferred), leaving some space between them to grow. Cover with a kitchen towel and let proof for 30-45 minutes. 7. Preheat the oven to 360°F. 8. Brush the buns with egg wash and bake for 12-18 minutes. 9. While baking, prepare the herb & garlic topping. Place the butter in a small saucepan with the garlic and cook until the butter is fully melted. Remove from the heat, add chopped parsley, and mix well. 10. Brush the buns with the herb & garlic butter, sprinkle with a bit of flaky salt if desired, and serve. Enjoy! #fyp #easyrecipes #baking #bread #garlicbread #brunchideas #foodie

My version of a late night snack #fyp #sweettooth #brunchtok

Shallot and Garlic Naan For episode 6 in my Bread & Garlic Series, I've decided to share my recipe for shallot and garlic naan. It's great to serve with various spreads, stews, or even enjoy on its own. Ingredients: 1 ½ teaspoons instant yeast ½ cup warm water 1 ½ tablespoons granulated sugar 2 tablespoons Greek yogurt 1 egg 1 teaspoon salt 2 cups bread flour 2 ½ tablespoons unsalted butter, softened and cut into cubes For the Shallot and Garlic Butter: 4 garlic cloves, sliced 2 small shallots, chopped 1 teaspoon Sichuan chili flakes 1/4 cup cooking olive oil 4 tablespoons unsalted butter 1 tablespoon parsley, chopped 1 teaspoon salt Instructions:  1.⁠ ⁠Combine the yeast with warm water and sugar in a bowl. Let it sit for 10 minutes, until it becomes foamy and bubbles appear.  2.⁠ ⁠In a large mixing bowl, add the flour and create a well in the center. Add the yeast mixture, Greek yogurt, and egg. Mix well.  3.⁠ ⁠Knead the dough by hand or with a stand mixer for 7 minutes.  4.⁠ ⁠Add the softened butter and continue kneading for another 3 minutes, or until well combined.  5.⁠ ⁠Place the dough in an oiled bowl, cover, and let it rise for 60-90 minutes, or until it has almost doubled in size.  6.⁠ ⁠Divide the dough into 8 equal pieces and shape each piece into a ball. Place them on a lightly floured parchment paper. Sprinkle each ball with a bit of flour, cover with a kitchen towel, and let rise for about 30 minutes, or until doubled in size.  7.⁠ ⁠Meanwhile, heat the olive oil over medium heat. Add the shallots and garlic, cooking until golden brown. Once ready, add the chili flakes and mix well. Then, drain the shallots and garlic from the olive oil.  8.⁠ ⁠In a food processor, combine the butter, parsley, roasted shallot and garlic mixture, and salt. Process until well combined. Place in the fridge until the naan is ready.  9.⁠ ⁠Heat a non-stick flat pan over medium heat. 10.⁠ ⁠Roll out each dough ball into an oval/round shape on a lightly floured surface (aiming for a thickness of 0.13 – 0.16 inches) 11.⁠ ⁠Place the naan in the warm pan and cook for 1-2 minutes on each side, until golden and slightly charred. 12.⁠ ⁠Brush the top side of each naan with the shallot and garlic butter and serve warm. #fyp #naan #garlic #easyrecipe #bread #breadrecipe #oliveoil #butter