Congrats! If you are seeing this, that means you have overcome the initial aversion to a recipe that I am sure sounds strange, or you are a curious gourmand. Either way, I am so glad you have. After all weird recipes are the bread and brie(?) of this blog.

This recipe is one of my more adventurous flavor combos but a true success. Case and point: when I put this pizza in front of my parents (mom in particular) who are NOT afraid to reject things, they loved it. I recommend serving this recipe as a fun appetizer since the flavors are so bold and it is a great conversation starter.

In terms of tips here, there are a few. First, slicing the fennel on a mandolin or absolutely as thin as possible and only using inner leaves is best. No one wants to struggle to bite through your pizza. Second, if you don't have squares of unsweetened chocolate lying around, the sauce can be made with unsweetened cocoa powder. Though the flavor won't be as complex, it certainly gets the job done.

Lastly, I recommend using an ingredient called Irish moss to thicken the sauce. It is a form of seaweed and the collagen in it thickens things right up. That said, if you aren't a moss person, feel free to throw some corn starch in the sauce to get the consistency you want. We are going for a chocolate syrup thickness.

With that, good luck and let me know how it goes!


Fennel

Chocolate

Fennel, Prosciutto, and Brie Pizza with a Chocolate Red Wine Reduction

This recipe is not easy, but if you want something that is hearty, yummy, and takes relatively few ingredients, this recipe is for you. I can not express how tasty this fried tofu is and, once your kitchen is a mess and you are slightly exhausted, it will taste even better.

The key to this recipe is to buy the firmest tofu you can get. I like the EXTRA firm (pressed) tofu that is like half the width of normal tofu and is usually vacuum sealed. This tofu absorbs the marinade best and in relatively little time. That being said, if you don't have an H-Mart or Asian store near you, firm will do (just be a little extra careful with it as you coat it with the marinade since shape is key for the tofu blocks.)

Second tip, if you are ok with the marinade not permeating the entire tofu squares, I would recommend making the cubes slightly larger. This will allow you to use less battering ingredients and fry the tofu in fewer batches (which I am sure you will appreciate once you are on round 4).


Crispy Fried Garlic Tofu with Chili Garlic Mayo

This is another weird flavor combo recipe that you will just have to try to understand. It sounds bizzare to have bananas on a panini, especially with something savory like pesto, but the salty/sweet really works. It is an easy, simple lunch that can be made in about 15 min; what's not to like.


Banana & Pesto

Banana Pesto Panini

One cold and snowy night in Boston, three generations of Lux/Rieger women were stuck indoors, craving a warm meal. They decided to make some lentil soup - a classic, I know. The chef of the group starts out strong, using sausage instead of panchetta and chopping all the vegetables. But then, disaster strikes. They realized they forgot to buy lentils and there is now a foot of unplowed snow on the ground outside.

In hindsight, thank god there were no lentils. The hearty, palestinian and lentil soup inspired mish-mosh that resulted was (arguably) better than any lentil soup they had ever made. This soup takes you on a journey. It comforts the soul with the warmth of the 9 spice, while kicking your butt and senses into gear with the spice of the sausage. The only tricky part of this soup is that you MUST have high quality tomatoes for it to turn out. I like whole peeled San Marzano Tomatoes (that I crush with my hands as they go into the soup.)

Anyway, next time you are caught indoors and you need a crowd pleasing soup that is a mini-culinary flex, I hope you pick up this powerhouse of a recipe.


Sausage Soup with a Twist

Are you a fan of Cheez-Its? Do you ever wish there were another flavor to
counter some of that monotonous constant cheese/salt flavor? Well then its likely
you will enjoy these parmesan apple chips. They are crunchy and munchable, making them a
great snack, and they have the perfect fruity tang to complement the cheese. Admittedly, they
are a bit more work then opening a box of crackers, but in my opinion, they are worth it.

During the development of this recipe I played around with many different flavor toppings, namely
cheddar, allspice, ground ginger, maple syrup, cinnamon, etc. But in the end, the parmesan was my favorite.
However, if you decide to play around with your own toppings, I would love to hear about it!


Parmesan

Apple

Parmesan Apple Chips

ZZZZzzzzzzssshhhh, ZZZZZSSSssshhh ..... have you fallen asleep yet? I know, I know, another boring open faced sandwich. Not exactly what the culinary world needed, but it was just too tasty and fun to photograph to leave off this blog. Either way I'll keep this brief and say two quick things. First, DO NOT skimp on the bread quality here - get yourself a good sourdough or white country loaf. Second, if you don't have arugula, or want something a bit different, some broccoli shoots or other micro-green works really well on this sandwich too.

Ok thats it, I'll send you back into the world bored but satisfied. Good luck!


Apple, Hummus, Arugula Sandwich

Do you ever have the urge to channel your inner 1920s housewift and make some good old deviled eggs? But, when you do make them, do they somehow fall short? Never fear, a new twist on the American classic is finally here!

This recipe retains the classic spicy sour kick of a traditional deviled eggs but replaces the overpowering richness of mayonainse with fresher, sweeter, puréed beets. Because of the  fsize of the beets, this recipe also makes a bit more filling than you can probably stuff into the eggs so it can easily be served with pita chips or some nice crackers as well.

One tip to the wise, it is impossible to fill the eggs without staining the egg whites so best to share these with a sympathetic crowd. Best of luck and enjoy!


Beets

Eggs

Beet Deviled Eggs

This was my first foray into making my own tea from fresh ingredients, so I can not say I was entirely convinced with the way the tea turned out. That being said, it was very interesting to have such a blatently savory flavor in my tea and I do think the clove flavor did a good job of balancing that out. Personally, I enjoyed this tea with quite a bit of milk, but others I have served it too preferred it plain so it can really go either way. As well, though I didn't try this, I feel like these flavors would work well in a sweetened latte where the basil flavor was mixed into a syrup and there was a generous amount of whole milk added.

Before I go, the one tip I would add here is to smell the tea as you are steeping it and watch it closely because basil and clove are both such strong flavors that they can quickly become too strong, especially when brewed in hot water. The timings on this recipe should be taken as suggestions since it really depends on the freshness of both your basil and cloves.


Basil Clove Latte (Tea)

There is not much to say about this recipe. To most, this pairing will be obvious but it was too tasty not to include on the blog. Plus, it is an
awesome excuse to eat some swiss chard when it is in season. I hope you enjoy this hearty and easy meal as much as I did, then go cook something a bit more adventurous!


Lemon Mustard Salmon

Balsamic Vinegar

Lemon Dijon Salmon with Charred Onions and Balsamic Greens

I'm going to be honest here, this one was one of the more difficult flavor pairings that I've worked with. I think the end result is surprisingly tasty, but you certainly you have to be in a VERY adventurous mood. Definitely not a crowd pleaser and it likely never will be. As well, in making this recipe, I went back and forth between whether the blue cheese in the muffin added anything. I think that it adds a nice burst of salt and tang, but if you would prefer to not bake the cheese you can also crumble some into the layer of frosting in the middle and on top.

As for tips, there aren't many here. I used Stilton blue cheese and that seemed to work well, but any other semi-creamly blue cheese would probably work just as well if you don't want to spend the big bucks on Stilton.

I hope at least one of you will give this a try, and PLEASE let me know what you think. I think this recipe has room for growth and I would love to hear
any thoughts you might have!

Enjoy!


Blue Cheese

Gingerbread

Blue Cheese Gingerbread Muffins with Cream Cheese Frosting

These tacos are addicting! They are super light, relatively easy, and a refreshing take on the heavier, faux-meat tacos out there. If you are a sucker like me for picked-anything, this will be right up your ally.

The first suggestion I have for this recipe is to not be afraid of making the corn pretty crispy. If a few spots get blackened, all the better. This will add a nice depth to the tacos and make them more reminiscent of the charred flavor meat often gives to tacos. As well, I would recommend making about 3 tacos per person, especially if you are serving this with another light side or as part of a larger meal. Lastly, if you can't find cotija cheese, feta is fine though a bit saltier and funkier than its mexican counterpart.

Per usual, enjoy and let me know if you have suggestions for the recipe!


Cilantro Lime Dressing from Two Peas and their Pods

Butternut Squash Tacos

I'm not sure it gets more trendy than shakshuka in today's food world, but alas here we are. This dish just evolved organically from my obsession with the nine spice mix and the ingredients I had in my fridge one night. Now though, it has become a staple of my week when I need something super easy, quick and healthy. What I love most about this recipe is that you can basically throw any vegetable you have available in here and it will work. Would love to hear any variations you come up with and love!

Enjoy!


Shakshuka

What can be said about one particular variety of chicken recipe or another that
has not yet been said. I am not sure. All I know is that this recipe is tasty and,
in my opinion, worth making as a way to spice up the different ways you prepare
chicken throughout the week. As well, the stuffed nature of the chicken allows
you to make any quality of chicken (destined to be dry, or wonderfully tender and juicy) into the same moist and tender finished product. And if it does turn out dry, well then you have the butter sauce and the za'atar punch to come to the rescue. What is more, as basically a goat cheese (or rather cheese in general) addict, I am always looking for a new way to integrate cheese into my dinners.

Some tips for this recipe are as follows. First, When the chicken is stuffed and cooking, be sure to put at least 1 toothpick (if not more) through the open side to help it remain closed. This will help the goat cheese mixture stay inside as the chicken cooks and changes shape. Second, if you have the foresight and time, I would combine the garlic and goat cheese for the stuffing mixture the night before you make the chicken. This will allow the garlic to infuse into the goat cheese and present itself as a much more aparent flavor in the final product. Additionally, this recipe will state to put the skillet in the oven to finish off the chicken, but if you don't have an oven proof skillet, a casserole dish will work. As well, the recommended internal temperature for cooked chicken is 165 degrees F, but I have never been able to get my chicken to this temperature, and yet my chicken was PLENTY done. I think the stuffing affects the temperature reading in some way, so I usually aim for 150 to 155. Finally though skin on chicken breasts is desirable for this recipe, the skin is not totally necessary. You will not get as much browning on your final product without the skin and the chicken may dry out a bit more, but the chicken will still be tasty in the end.

Good luck, and enjoy!


Goat Cheese & Za'atar Chicken

This recipe is a gift from my friend Trevan Signorelli, and if I am not
mistaken, it is actually from his grandmother. Either way, I came about
this recipe as we wandered aimlessly around Wegmans. Having made too many
new recipes that week, I was flat out of ideas, so I told Trevan to pick something. This recipe is what he pulled out of his hat, and it was perfect
for our evening. It is simple, delicious, light, but filling.

For the most part, I would just tailor this recipe to your own preferences. Use the recipe as a starting point for the flavor combination, and then go off script. However, as always, I do have a couple tips. First, if you like the dressing on the sweeter side, I would add equal parts honey and apple cider vinegar. Second, if you feel like the dressing could use something more, or you want it to be a more consistent texture, I would throw a bit of Dijon mustard in and whisk. This will emulsify the dressing and allow it to stay together. Lastly, as you are shopping for the hazelnuts, DO NOT get chopped. Though they will taste ok, they are not nearly as tasty once roasted as the whole hazelnuts are.

P.S Trevan and I disagree on the use of mustard with the dressing, hence the reason it is optional. Both are good though, so try them and make your own opinion :).

Bon Appetit!


Pear, Hazelnut, Arugula Salad

There is truly nothing better than a good old-fashioned sandwich. This may be one of the most delicious things I have ever made, and the best part about it is that it is extremely simple! In a way, it is a spin off of the classic BLT, but I would almost argue that this one is better. The creaminess of the cheese and the avocado mixed with the salty bacon is incredible and something everyone should try at least once.\
In terms of recommendations, I would encourage you to melt the cheese on the bread in the oven before you make the sandwich. If you set the oven to broil and watch it closely you can get the perfect melted cheese and nicely toasted bread. As well, I would not skimp on the cheese. My rule of thumb is always the more cheese the better. Furthermore, though this recipe is not truly one of my originals, I did make some adjustments that I highly suggest. First off, use an english muffin instead of normal bread. I bought the sandwich size ones and they worked perfectly. Another good option is always the classic french baguette, which is just as tasty with this sandwich. Finally, I did add tomato to it, which tasted really good and made it a bit lighter. Anyway, there is really no way to mess this sandwich up though so it is bound to be tasty no matter what you do.

I hope you enjoy this delectable creation as much as I did! Good luck!


Bacon, Brie, & Avocado Sandwich

The dishes that come out of Joy Joy's (my grandma) kitchen have always been fascinating
to me. They combine ingredients in unusual ways that, (for the most part) are unexpectedly delicious. Though I would like to say she thoroughly plans out the ingredients and the balance of flavors, this is certainly not the case. More often, she simply looks into her fridge, sees what is there, and then starts to cook. This recipe is a result of that very technique, and without her creative brain I would not be able to share it with you, so thanks Joy Joy.

A few tips for this recipe. First, I would recommend using a Pink Lady apple or some other apple that has a nice, punchy flavor. Pink Ladies also tend to be a firm apple so they will remain slightly crisp when sautéd. Second, I would recommend baking the potato whole and then removing the skin and adding it to the pan. I baked the potato in cubes in the oven the second time I made this recipe and they didn't combine with the cabbage and goat milk yogurt as well.

The final tip is so important that it deserves its own paragraph. It is: Serve with some form of pickle. The best is a pickled carrot (which I will be posting my recipe for soon), but I think other pickles would work as well (though admittedly I have not tried them.)

Anyway, good luck and bon appetit!

(In case it wasn't obvious) Recipe Cred: Joyce Lux (my grandma)


Apple, Cabbage, and Bacon Salad

This burger was the first totally original recipe that I came up with, so consequently I am very partial to it. The inspiration for this burger was my annoyance with the existing world of veggie burgers. Every time I would go out to eat, particularly to a brewery where I would expect to enjoy a rather heavy beer, I would want a veggie burger. However, my stomach is slightly intolerant to black beans, and thus I could never eat the veggie buggers that were served. So, I decided to make my own instead. I wanted something light, filling, and spicy, and this is what I came up with. For those of you who are veggie burger consumers, you will know that veggie buggers served at restaurants commonly lack texture as well, so I tried to add that with the onions and arugula on top.

Tips for this recipe are as follows:

1.  Do not be afraid of spicy mayo, embrace it and be sure to make it with a little kick at least.
2.  Do not put too much cinnamon in the patty as it can easily overwhelm.
3.  This recipe recommends using english muffins, so be sure to make your patties slighly smaller than a typical burger bun size otherwise you might have some overflow :)


Sweet Potato, Couscous Burger

Not sure how I came up with this recipe exactly, but boy am I glad that I did. These light and vibrant brushcetta are great way to start a dinner party. The sweetness of the honey compliments the salty, herb forward za'atar, the sour/sweet zing of the strawberries, and the tang of the goat cheese to create waves of different flavors and in your mouth. One moment you might taste the tang of the goat cheese and the next you will find the sweet relief of the honey.

Another great thing about this recipe is that the flavor combination is really the central point, not the
actual form that it is served in. For example, if you are gluten free, you could transform the elements of the brushcetta into a salad.

Though this post seems short, that is really all that needs to be said. I hope the picture and this description has enticed you, and that you will give it a try! Enjoy!


Strawberry

Za'atar

Strawberry Za'atar Bruschetta

Alright so this is definitely one of my favorite recipes. As per usual, it was shown to me by my Co-Chef/Aunt Eileen.  It is certainly one of the best banana bread recipes that I have ever had.  It is moist, flavorful, sweet, and crispy all at the same time.  The only down side to this recipe is that you have to do everything in a particular way.  No matter how many times my mother tries to make the bread and skip the steps I tell her, it never turns out quite as well.

The key to this recipe is to put the bananas in the cuisinart/food processor until they are completely liquid. Though you may think that you can just mash the bananas with a fork for the same effect, that is not true. My mother has tried to skip this step a few times and the bread just never comes out the same. I think that the cuisinart mashing gives the bananas an airy quality that is not there when they are mashed with a fork. Regardless, sometimes after you mash them in the cuisinart, you may have to mash the parts that the cuisinart does not get by hand with a fork or spatula, or whatever utensil you choose.

I hope you enjoy this recipe as much as I do, and don't get frustrated if it doesn't work perfectly the first time!


Beautiful Banana Bread

If you have ever come in contact with my family, I am almost certain that you have tried one of my mother's famous Chocolate Chip Cookies.  For years I have wanted to help her make them, but she would never let me because, as she claims, '(she) has a system.'  However the other day, she finally let me help, so now I can attempt to give you one of my favorite chocolate chip cookie recipes of all time.

Before continuing, I warn you, these cookies are very hard to master. Several people have tried to make them exactly as my mother does, but none have really nailed them. I don't know what it is, whether it's our oven, or simply the way she mixes them, but there is something magical about her touch that makes them utterly delicious in a way no one else's are.

This recipe is certainly not one of the easiest, so you will just have to bear with me as I try my best to explain to you what exactly you must do. As well, you should note, that there are 2 different versions of this recipe; one for summer and one for winter. Though it may sound crazy, my mother swears it makes a difference. Below, I have attached only the summer recipe. Lastly, for this recipe you really must use a baking stone. You could try it on an oiled baking sheet, but there is just something about a stone that makes the cookies turn out best.

Anyway, after all of these warnings, I hope I have not scared you off and that you will take a chance and try this recipe. Even if they don't turn out perfect, these cookies are still delicious. Good luck and happy baking!


Mom's Cookies

At the Rieger house it would not be Christmas without a few Chocolate Jumbles to finish off the meal. These cookies are a classic that my Grandma has made for years. This year though, I made a few myself and they actually turned out better than expected! Regardless, my grandmother is still the master of these cookies. I am just passing along the fantastic recipe (and a few of her very own tips.)

For this recipe, there are definitely a few adjustments that improve the results (and your mood after making these cookies) significantly. First, the recipe calls for 1 cup of crisco shortening. This can be a little tricky to get out of the can that it usually comes in, so it is better to buy the sticks that are already measured out. Second, the recipe calls for hot tap water. The water does not have to be boiling hot, it just needs to feel warm to the touch. Next, the recipe says to beat the eggs, however my grandmother just beats the yolks with a fork. Fourth, when you are rolling the dough out to make the cookies, you should not roll them too thin otherwise they will fall apart when you are transferring them. I would say the cookies should be about 1/4 inch thick (and better a bit thick rather than too thin). As well, when you are rolling out the dough, do not be afraid of using a healthy sprinkle of flour as the dough can be rather sticky.

The last tip requires its own paragraph because it is difficult to explain. The bake time for these cookies varies a lot based on the oven and how dry you like your cookies. The rule of thumb with cake-like cookies is that they should bounce back when you touch them. However, I found that with these cookies, if you don't take them out until this is true, they will be overcooked. In my oven, the cookies baked for about 7 minutes, and when I took them out they were still soft. They will seem underdone when you take them out, but they will harden as they cool. I would recommend doing a test batch of 1 or two cookies to see how long they take in your oven. For the test batch, be sure to wait until they cool to check the texture,as it changes a lot during cooling.

Anyway, I know you won't be dissappointed if you give these cookies a try because they are incredibly delicious!
