Cookies and cream

 

 

 Here’s a super flavorful Lebanese-style sautéed fava beans recipe—quick but packed with traditional flavors: Lebanese-Style Garlicky Fava Beans with Tahini & Olive Oil Ingredients (2–3 servings): 2 cups fresh or frozen fava beans (shelled) 2–3 garlic cloves, minced 2 tbsp olive oil (plus extra for drizzling) 2 tbsp tahini Juice of ½ lemon (adjust to taste) Salt and pepper to taste Optional toppings: chopped parsley, chili flakes, pomegranate seeds Instructions: Blanch beans: Boil fava beans in salted water for 2–3 minutes until tender but still bright green. Drain. Sauté garlic: In a skillet, heat 2 tbsp olive oil over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant. Cook beans: Add fava beans and sauté 3–4 minutes until lightly golden. Season with salt and pepper. Make tahini drizzle: In a small bowl, mix tahini with lemon juice and a little warm water (1–2 tsp) until smooth and pourable. Combine: Drizzle ...

 Here’s a quick, garlicky sautéed fava beans recipe —ready in about 10 minutes: Quick Garlicky Sautéed Fava Beans Ingredients (2–3 servings): 2 cups fresh or frozen fava beans (shelled) 2–3 garlic cloves, minced 2 tbsp olive oil Salt and pepper to taste Optional: a squeeze of lemon, chili flakes, or chopped parsley Instructions: Blanch beans (if frozen or fresh): Boil in salted water for 2–3 minutes until tender but still bright green. Drain. Sauté garlic: In a skillet, heat olive oil over medium heat. Add minced garlic and cook 30–60 seconds until fragrant (don’t burn!). Add beans: Toss in the fava beans and sauté for 3–5 minutes until heated through and lightly golden in spots. Season: Add salt, pepper, and optional chili flakes. Stir well. Finish: Remove from heat, drizzle with a little lemon juice, and sprinkle parsley if desired. Serve warm. Tips: For extra flavor, add a small pinch of cumin or smoked paprika while sautéing. ...

 Here’s a classic and simple fava beans recipe that works as a Lebanese-style appetizer or side dish: Lebanese Stewed Fava Beans (Foul Medammas Style) Ingredients (4 servings): 2 cups cooked fava beans (or 1 can, drained) 3 tbsp olive oil 1–2 garlic cloves, minced Juice of 1 lemon 1 tsp ground cumin Salt and pepper to taste Optional toppings: chopped parsley, chopped tomatoes, chili flakes, olive oil drizzle Instructions: Prepare beans: If using dried fava beans, soak overnight and cook until tender. If using canned, rinse well. Cook garlic: In a medium pan, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Add beans: Add fava beans and stir. Mash lightly with a spoon or potato masher (you can leave some whole for texture). Season: Stir in cumin, lemon juice, salt, and pepper. Cook for another 3–5 minutes, letting the flavors blend. Serve: Transfer to a plate, drizzle with extra olive oil, a...

 Ah, you mean kiwi with frosting —like decorating a cake or cupcakes with kiwi slices? Here’s a simple way to do it beautifully: Kiwi-Topped Frosted Cake or Cupcakes Ingredients: Your cake or cupcakes (any flavor, vanilla or lemon works well) Frosting of your choice (buttercream, cream cheese, or whipped cream) 2–3 ripe kiwis, peeled and sliced Instructions: Frost the cake: Spread a smooth layer of frosting over your cooled cake or cupcakes. Prepare kiwi: Peel the kiwis and slice them into thin rounds or half-moons. Decorate: Arrange the kiwi slices on top of the frosting. You can make patterns like: A circle of slices around the edge Overlapping rows like fish scales Randomly for a casual look Optional glaze: For shine, brush a thin layer of apricot jam or honey over the kiwi. This also helps preserve the fresh look. Serve: Keep refrigerated if using cream-based frosting, and serve fresh. Tip: Kiwi pairs beautifully with vanilla,...

 You want a cake recipe that uses melted butter instead of creamed butter. Here’s a simple and delicious buttery cake recipe : Simple Butter Cake (with melted butter) Ingredients (for 8 servings): 1 cup (225 g) unsalted butter, melted 1 cup (200 g) granulated sugar 4 large eggs 1 tsp vanilla extract 1 ½ cups (190 g) all-purpose flour 1 ½ tsp baking powder ¼ tsp salt ½ cup (120 ml) milk (or any plant-based milk) Optional: zest of 1 lemon or orange for flavor Instructions: Preheat oven to 350°F (175°C). Grease an 8-inch cake pan and line with parchment paper. Mix wet ingredients: In a large bowl, combine the melted butter and sugar. Stir in eggs one at a time, then add vanilla extract. Mix dry ingredients: In another bowl, whisk together flour, baking powder, and salt. Combine: Gradually fold the dry ingredients into the wet mixture. Add milk and mix until smooth. Do not overmix . Bake: Pour batter into prepared pan. Bake for 30–4...

 Here’s a step-by-step “Restaurant at Home” checklist — a full meal workflow to make every dish taste professional without chaos. 🍽️✨ Restaurant-Quality Home Meal Checklist 1. Planning & Preparation ✅ Choose your menu (Starter → Main → Side → Dessert). ✅ Check you have fresh, high-quality ingredients . ✅ Read all recipes fully before starting. ✅ Mise en place: chop, measure, and prep everything first . ✅ Preheat oven, pans, and any equipment you’ll need. 2. Timing & Workflow Start with what takes longest: Roasts, braises, desserts that need baking, or doughs. Prep sides while main cooks: Vegetables, sauces, grains, or mashed potatoes. Final quick-cook items last: Sautéed greens, pan sauces, finishing touches. Tip: Think in layers — everything should finish simultaneously . 3. Protein (Main Dish) ✅ Bring to room temperature. ✅ Season generously. ✅ Sear or brown to develop flavor. ✅ Use proper cooking temperature (meat thermomete...

  Ah, now we’re getting into the art of making restaurant-quality food at home — it’s not just about ingredients; it’s technique, timing, and presentation. 🍽️✨ Here’s a detailed guide. 1. Start with Quality Ingredients Protein: Buy fresh, well-marbled meat, wild-caught fish, or organic poultry. Vegetables & herbs: Use seasonal, vibrant produce. Fresh herbs elevate flavor more than dried. Pantry basics: Good-quality olive oil, butter, sea salt, freshly ground pepper, and spices. Tip: The better the ingredients, the less you need to “fix” with sauces or seasoning. 2. Master Core Techniques Proper Searing & Browning Browning proteins develops deep flavor via the Maillard reaction. Preheat pans and don’t overcrowd. Use a heavy skillet (cast iron is ideal). Temperature Control Don’t rush. Meat: Use a thermometer. Steak: medium-rare = 55–57°C / 130–135°F. Fish: cook until just opaque; overcooking kills texture. Layering Flavors ...

 Let’s design a full steakhouse-style dinner at home — restaurant-quality filet mignon, perfectly paired sides, and a luscious sauce. 🍽️🥩 Steakhouse Dinner Plan 1. Main: Pan-Seared Filet Mignon Recipe: As I shared earlier: filet mignon, seared in olive oil, basted with butter, garlic, and thyme. Cooking tip: Medium-rare is classic for tenderloin. Use a thermometer for precision: 55–57°C / 130–135°F. 2. Side 1: Garlic Mashed Potatoes Ingredients: 4 large potatoes, peeled and cubed 3 cloves garlic, peeled ¼ cup butter ½ cup heavy cream or milk Salt and pepper to taste Instructions: Boil potatoes and garlic until tender (~15 min). Drain and mash with butter and cream. Season with salt and pepper. Optional: fold in chives or roasted garlic for extra flavor. 3. Side 2: Roasted Asparagus Ingredients: 1 bunch asparagus, trimmed 1–2 tbsp olive oil Salt and pepper Optional: lemon zest or grated Parmesan Instructions: Prehe...

  Here’s a restaurant-style Pan-Seared Filet Mignon recipe — tender, juicy, and buttery, ready in under 30 minutes. 🥩✨ 🥩 Pan-Seared Filet Mignon (Serves 2–4) Ingredients 2–4 filet mignon steaks (about 180–250 g / 6–9 oz each, 2–3 cm thick) Salt and freshly ground black pepper 2 tbsp olive oil or vegetable oil 2 tbsp unsalted butter 2–3 cloves garlic , smashed 2–3 sprigs fresh thyme or rosemary Instructions 1. Prepare the steaks Bring steaks to room temperature for 30 minutes. Pat dry and season generously with salt and pepper on both sides. 2. Heat the pan Use a heavy skillet (cast iron is best). Heat oil over medium-high heat until shimmering. 3. Sear the steaks Add steaks to the pan, cooking 3–4 minutes per side for medium-rare (internal temp 55–57°C / 130–135°F). Adjust time slightly for thickness or desired doneness. 4. Baste with butter Reduce heat to medium. Add butter, garlic, and herbs to the pan. Tilt p...

 Here’s a classic Beef Tenderloin recipe — perfectly seared, tender, and juicy. This works for the whole roast or individual steaks. 🥩✨ 🥩 Beef Tenderloin Roast (Serves 4–6) Ingredients 1 whole beef tenderloin, trimmed (about 1.5–2 kg / 3–4 lbs) 2–3 tbsp olive oil 3–4 cloves garlic , minced 2 tsp fresh rosemary , chopped (or 1 tsp dried) 2 tsp fresh thyme , chopped (or 1 tsp dried) Salt and freshly ground black pepper 2 tbsp unsalted butter (optional, for basting) Instructions 1. Prepare the tenderloin Bring beef to room temperature for 30–60 minutes. Pat dry with paper towels. Rub all sides with olive oil, garlic, herbs, salt, and pepper . 2. Sear the beef Preheat oven to 220°C / 425°F . In a large oven-safe skillet or roasting pan, heat 1–2 tbsp olive oil over medium-high heat. Sear beef on all sides (about 2–3 minutes per side) until browned. 3. Roast in the oven Transfer skillet to the oven (or place beef in a preheat...

 Let’s make a Spicy Fried Chicken Flavor Guide — comparing Southern-Style, Nashville Hot, and Korean-Style fried chicken so you can see the differences in spice, technique, and serving. 🍗🔥 Spicy Fried Chicken Flavor Guide Style Spice Level Marinade Coating Frying Sauce/Glaze Serving Ideas Southern-Style Mild to Medium Buttermilk + hot sauce Flour seasoned with paprika, garlic, onion Deep-fried 12–15 min per side None Mashed potatoes, coleslaw, cornbread Nashville Hot Medium to High Buttermilk + hot sauce Flour seasoned with paprika, cayenne, garlic, onion Deep-fried 12–15 min per side Hot oil + butter + cayenne glaze White bread, pickles, coleslaw, fries Korean-Style (Yangnyeom / Gochujang) Medium to High Optional light brine or marinade Lightly floured or double-fried Double-fried for extra crunch Sweet & spicy gochujang-based sauce Pickled radish, steamed rice, cabbage slaw Key Differences Marinade Southern and Nashville use buttermilk for tenderness. Korea...

  Nashville Hot Chicken is all about juicy fried chicken coated in a fiery, buttery spice paste . The heat hits your first bite and lingers deliciously. 🍗 Nashville Hot Chicken Ingredients (serves 4–6) For the chicken (same as Southern-style): 8 chicken pieces (legs, thighs, or drumsticks) 2 cups buttermilk 2 tsp hot sauce 1 tsp salt ½ tsp black pepper For the seasoned flour: 2 cups all-purpose flour 1 tbsp paprika 1 tsp cayenne pepper (adjust to taste) 1 tsp garlic powder 1 tsp onion powder 1 tsp salt ½ tsp black pepper For the spicy oil glaze: ½ cup vegetable oil 3 tbsp butter 2–3 tbsp cayenne pepper (adjust for heat) 1 tbsp paprika ½ tsp brown sugar (optional, balances heat) ½ tsp garlic powder Instructions 1. Marinate the chicken Mix buttermilk, hot sauce, salt, and pepper. Submerge chicken and refrigerate for 4–24 hours . 2. Coat and fry Dredge chicken in seasoned flour (double dredge optiona...

Here’s a Southern-style spicy fried chicken recipe with that signature juicy interior, crispy crust, and bold spice kick . 🌶️🍗 🍗 Southern-Style Spicy Fried Chicken Ingredients (serves 4–6) For the marinade: 8 chicken pieces (legs, thighs, or drumsticks) 2 cups buttermilk 2 tsp hot sauce (like Tabasco) 1 tsp salt ½ tsp black pepper For the seasoned flour: 2 cups all-purpose flour 1 tbsp paprika (smoked or sweet) 1 tsp cayenne pepper (adjust to taste) 1 tsp garlic powder 1 tsp onion powder 1 tsp salt ½ tsp black pepper ½ tsp chili powder (optional, for extra heat) For frying: Vegetable oil (enough to fill a skillet 3–4 cm / 1–2 inches) Instructions 1. Marinate the chicken In a large bowl, mix buttermilk, hot sauce, salt, and pepper . Add chicken, cover, and refrigerate for 4–24 hours . This tenderizes the meat and infuses flavor. 2. Prepare the seasoned flour In a shallow dish, mix flour, paprika, cayenne, ga...

 Here’s a crispy, juicy fried chicken recipe — golden on the outside, tender on the inside. 🍗✨ 🍗 Classic Fried Chicken Ingredients (serves 4) For the chicken: 8 pieces of chicken (legs, thighs, or drumsticks) 2 cups buttermilk 1 tsp salt ½ tsp black pepper For the coating: 2 cups all-purpose flour 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp cayenne pepper (optional, for heat) 1 tsp salt ½ tsp black pepper For frying: Vegetable oil (enough to fill a deep skillet 3–4 cm / 1–2 inches) Instructions 1. Marinate the chicken Mix chicken with buttermilk, salt, and pepper in a bowl. Cover and refrigerate for at least 2 hours , ideally overnight . 2. Prepare the coating In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. 3. Coat the chicken Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently so i...

 Here’s a rich, creamy dulce de leche recipe — that golden caramel spread you can drizzle on desserts, toast, or even eat by the spoonful. 🍮✨ 🥛 Dulce de Leche (Caramelized Milk) There are a few methods. I’ll give you the classic stovetop method and a quick condensed milk shortcut . Method 1: Stovetop (from scratch) Ingredients 1 liter (4 cups) whole milk 1 cup sugar ¼ tsp baking soda 1 tsp vanilla extract (optional) Instructions In a heavy-bottomed pot , combine milk, sugar, and baking soda. Heat over medium , stirring until sugar dissolves. Reduce to low heat and simmer uncovered , stirring occasionally. Don’t rush — it takes 1.5–2 hours . Milk will thicken and turn a golden caramel color . Stir in vanilla at the end. Let cool slightly; it will thicken more as it cools . Method 2: Quick Sweetened Condensed Milk Shortcut Ingredients 1 can (14 oz / 400 g) sweetened condensed milk Instructions Remove the label from the...

 Beautiful — you’re going for the true Lebanese makdous (مكدوس)! 🇱🇧 This is a beloved traditional preserve: small eggplants stuffed with walnuts, garlic, chili, and soaked in olive oil . It’s tangy, garlicky, nutty, and deeply aromatic — a staple in many Lebanese homes, especially in the mountains. Here’s how to make it the authentic way 👇 🍆 Lebanese Makdous (Stuffed Eggplants with Walnuts & Garlic in Olive Oil) Ingredients (for about 10 small makdous) 10 small baby eggplants (the small, firm kind — about finger-sized) 1½ tbsp salt (non-iodized) 1 cup walnuts , finely chopped 4–5 garlic cloves , minced 1–2 small red chilies , finely chopped (optional, for heat) 1 tsp crushed red pepper flakes (optional) Enough extra virgin olive oil to fully cover (about 2–3 cups) 🕒 Step-by-Step Method 1. Prepare the eggplants Wash and trim just the stems, keeping the tops mostly intact. Boil eggplants in salted water for 5–7 minutes , until tender...

 Excellent pick 👌 — you’re talking about the Lebanese mixed pickles , sometimes called "kabis" (كبيس), which often include cauliflower, carrots, and sometimes cucumber or celery . They’re crunchy, garlicky, and slightly spicy , often served alongside mezze, grilled dishes, or sandwiches. 🥕🥦 (Note: “Makdous” itself usually refers to stuffed baby eggplants in olive oil — but many people use “makdous-style” to mean that same garlicky, vinegary, homemade Lebanese pickle taste.) 🥕 Lebanese Carrot & Cauliflower Pickles (Kabis) Traditional makdous-style flavor Ingredients (for about 2 medium jars) 1 small cauliflower , cut into small florets 3 medium carrots , peeled and sliced into sticks 1–2 small green chilies (optional, for spice) 4–5 garlic cloves , halved or crushed 3 cups water 1½ cups white vinegar (or apple cider vinegar for milder flavor) 2 tbsp salt (non-iodized) 1 tsp sugar (optional) ½ tsp whole peppercorns (optional) I...