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07/20/2026

Remaking my viral ranch recipe

Thick & Creamy Homemade Ranch (Makes just under 1 pint)

* 1 cup mayonnaise
* 2 teaspoons Dijon mustard
* 1½ teaspoons garlic powder
* 1½ teaspoons onion powder
* ¼ teaspoon freshly cracked black pepper
* ¼ teaspoon kosher salt
* ½ cup buttermilk
* 2 teaspoons fresh dill, finely chopped
* Optional: 1 teaspoon apple cider vinegar (or fresh lemon juice, to taste)

1. Add the mayonnaise, Dijon mustard, garlic powder, onion powder, black pepper, and salt to a bowl. Whisk until smooth and well combined.
2. Stir in the buttermilk and fresh dill until fully incorporated.
3. Taste and adjust seasoning as desired. If you’d like a little more brightness, stir in 1 teaspoon apple cider vinegar or a squeeze of fresh lemon juice.
4. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

07/19/2026

Dreaming about creamy zucchini

20-Minute Summer Zucchini Pasta

Serves 4

* 2 large zucchini, grated on the large holes of a box grater
* ⅓ cup olive oil
* Greens from 1 bunch scallions, thinly sliced
* 2 cloves garlic, microplaned
* Kosher salt and freshly cracked black pepper, to taste
* ¼ cup heavy cream
* ¼ cup finely shredded Parmesan cheese
* 8 ounces pasta of choice (spaghetti, linguine, or bucatini work well)
1. Bring a large pot of well-salted water to a boil and cook the pasta until al dente.
2. Grate the zucchini using the large holes of a box grater.
3. Heat the olive oil in a large skillet over medium heat until shimmering. Add the scallions and garlic and cook for about 30 seconds, stirring constantly.
4. Add the grated zucchini and season generously with salt and black pepper. Stir well to coat everything in the oil.
5. Cook for 8–10 minutes, stirring frequently. The zucchini will release its liquid at first, then begin to sound more like a gentle hiss as the moisture cooks away. Keep it bright green—it’s fine if a little liquid remains in the pan.
6. Stir in the cream and remove the pan from the heat. Add the Parmesan and stir until melted and combined.
7. Toss in the drained pasta, adding a splash or two of reserved pasta water as needed until the sauce lightly coats the noodles.
8. Taste and adjust seasoning before serving. Finish with extra Parmesan and black pepper, if desired.

07/18/2026

A kid favorite, but I ate so many.

Makes: 8–10 rolls

Coconut Sticky Rice

• 1 cup sushi rice
• 2 cups water
• 1 cup full-fat coconut milk

Rolls

• 8–10 rice paper wrappers
• 1–2 ripe mangoes, thinly sliced

Yogurt Dip

• ¼ cup plain Greek yogurt
• 1 teaspoon honey
• ¼ teaspoon vanilla extract

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine with 2 cups water, bring to a boil, then cover and cook on low for 18–20 minutes.
2. Pour the coconut milk over the hot rice, stir gently, cover, and let sit for 10 minutes.
3. Stir together the yogurt, honey, and vanilla extract for the dip.
4. Lightly dampen your work surface. Quickly dip a rice paper wrapper in water and place it on the surface. If it still feels firm, let it sit for 30–60 seconds to soften.
5. Layer 2–3 mango slices and 1–2 tablespoons of coconut rice in the center. Fold in the sides and roll tightly. Repeat with the remaining ingredients.
6. Serve immediately with the yogurt dip. There will be some rice leftover for your next meal.

07/17/2026

I can drink this

Makes about 2½–3 cups

* 1 cup mayonnaise
* 1 tablespoon Dijon mustard
* 1 tablespoon roasted garlic purée (or 2–3 raw garlic cloves)
* ¾ cup plain Greek yogurt
* 1 teaspoon kosher salt
* ½ teaspoon freshly cracked black pepper
* ½ cup fresh basil leaves
* ½ cup fresh dill
* ½ cup fresh mint leaves
* 1–2 teaspoons fresh tarragon (a small handful)

Method

1. Add the mayonnaise, Dijon mustard, roasted garlic purée, Greek yogurt, kosher salt, and black pepper to a blender. Blend until smooth.
2. Add the basil, dill, mint, and tarragon.
3. Blend just until the herbs are incorporated and the dressing turns bright green. Avoid over-blending to preserve the fresh color.
4. Taste and adjust the seasoning if needed.
5. Transfer to an airtight container and refrigerate before serving.

07/16/2026

Your go-to salad formula. Comment with your fav fruit and I’ll respond with what I’d pair 👇

07/15/2026

This one’s on repeat.

* 1 large cauliflower, cut into florets and roughly chopped
* 1 medium onion, thinly sliced
* 5 cloves garlic, thinly sliced
* 2–3 tablespoons olive oil
* 1 tablespoon curry powder
* 1 pint (16 oz) coconut milk (or 1 standard 13.5 oz can)
* 2 cups water (plus more if needed)
* Juice of 2 lemons
* Juice of 1 orange
* 1½ tablespoons kosher salt, or to taste
* 1 teaspoon honey (optional, for balance)

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft and translucent, about 5–7 minutes.
2. Stir in the curry powder and cook for 30–60 seconds to bloom the spices.
3. Add the cauliflower florets and stir to coat with the onion, garlic, and spices. Cook for another 3–5 minutes.
4. Pour in the coconut milk and season with a pinch of salt. If needed, add a splash of water to help everything cook evenly.
5. Cover and simmer for 15–20 minutes, or until the cauliflower is very tender and can easily be broken apart with a spoon.
6. Transfer the soup to a blender (working in batches and filling no more than halfway when blending hot liquids). Add the lemon juice, orange juice, and about 2 cups of water.
7. Blend until completely smooth and creamy. Adjust the consistency with additional water if desired.
8. Taste and season with the remaining salt. If needed, add the honey and a little more orange juice for balance.
9. Serve warm, or refrigerate for easy lunches and dinners throughout the week.

Yield: Approximately ½ gallon (8 cups) of soup.

07/14/2026

How a chef cuts a mango 🥭

07/13/2026

The Most Important Hour in Our Commercial Kitchen

07/11/2026

Creamless cream of tomato soup

* About ⅓ cup olive oil (enough to create a thin layer in the bottom of a large pot)
* 8 large garlic cloves, roughly chopped
* 3 carrots, peeled and roughly chopped
* 4 celery stalks, roughly chopped
* ½ teaspoon crushed red pepper flakes
* 1 tablespoon kosher salt (plus more to taste)
* 1 large bunch fresh basil
* 1 cup raw cashews
* About 56 ounces crushed tomatoes (equivalent to two 28-ounce cans)
* 2–3 cups water, as needed

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped garlic and cook until it’s just lightly golden—don’t let it brown too much.
3. Add the carrots and celery. Stir well and cook for about 5 minutes until they begin to soften.
4. Stir in the crushed red pepper flakes and salt.
5. Add the basil, cashews, and crushed tomatoes. Bring everything to a gentle simmer.
6. Cover and cook over medium-low heat for about 15–20 minutes, or until the vegetables are very tender.
7. Carefully transfer the mixture to a high-speed blender (working in batches if necessary). Blend until completely smooth.
8. Add 2–3 cups of water, a little at a time, until you reach your desired consistency.
9. Taste and season with additional salt if needed.

07/09/2026

My fav kitchen tools-part 2

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