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Jump To Recipe Jump To Video Transforming the delightful flavors of Huli Huli chicken into a sandwich is a culinary adventure that promises not just a meal, but a vibrant escapade into Hawaiian flavors right from your kitchen. This sandwich isn’t just about stacking ingredients between bread; it’s about layering flavors that echo the essence of a luau. With each component, from the charred pineapple to the homemade Huli Huli glaze, this sandwich brings a piece of the islands to your plate in a way that’s both novel and nostalgically delicious. Stacked high with juicy chicken and fresh slaw — this Huli Huli sandwich is a flavor bomb. Starting with the base, the homemade Shokupan offers a soft, slightly sweet canvas that perfectly complements the rich, tangy glaze of the Huli Huli chicken. The charred pineapple introduces a smoky sweetness that contrasts beautifully with the savory depth of the chicken, marinated and cooked with a recipe that pays homage to traditional Hawaiian barbecue. Sweet, smoky, and tangy — Hawaiian flavors between two slices of toasted bread. The Asian slaw—crisp, tangy, and brightly seasoned with mirin, soy sauce, and a hint of sriracha—adds not just crunch but also a burst of freshness that cuts through the richness of the other components. If you’re in the mood for something that’s a total departure from your typical sandwich fare, give this Huli Huli chicken sandwich a try. It’s a culinary project that’s sure to entertain, educate, and delight your taste buds. That perfect bite — tender chicken, sweet pineapple, and crunchy slaw in harmony. Chickenlicious... Perfect for a weekend lunch or as a show-stopping centerpiece at your next gathering, this sandwich is more than food; it’s a conversation starter. So, gather your ingredients, and let’s bring some Hawaiian sunshine to your kitchen with a sandwich that’s as fun to make as it is to eat! Ingredients: (Serve 2) Asian Slaw: Cabbage Thinly Shredded, 1/2 Carrot Shredded, 1 Mirin, 2 TBSP Soy Sauce, 1 TBSP Sriracha, 1/2 TBSP Adjust To Preference Ginger Grated, 1" Garlic Grated, 1 Clove Sesame Seeds White & Black, Pinch Sea Salt, Pinch Black Pepper, Pinch Sandwich: Huli Huli Glaze Homemade , 1/2 Recipe Slurry, 1 TBSP Cornstarch + 2 TBSP Water Sesame Oil, 2 TBSP Shokupan Homemade , 4 Slices Charred Pineapple Slices Cored Homemade , 2 Huli Huli Chicken Homemade , 1/2 Recipe Equipment: Griddle / Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " Huli Huli Chicken " page for the Charred Pineapple, Huli Huli Glaze and Chicken recipe. Please visit my " How To Make Shokupan " page for the pickled onion and carrot recipe. Prepare the Asian slaw. Toss everything in a large mixing bowl until well combined. Taste and adjust for seasonings with salt, pepper or Sriracha. Chill in the fridge until ready to use. Prepare the sandwich. Transfer the huli huli glaze to a sauce pot over medium heat. Once it starts to simmer, add in the slurry. Stir to combine well and until thickened. It should coat the back of a spoon. Grease a griddle with sesame oil over medium heat. Toast the bread until lightly charred on 1 side only. Spread the huli huli sauce onto the toasted bread. Top it with pineapple slices. Followed by the huli huli chicken (thigh or breast) and Asian slaw. Finish the sandwich with another slice of toasted bread. Serve immediately. I have no words to describe how yummilicious this is... Recipe Video:

Jump To Recipe Jump To Video Hawaiian pizza, a controversial creation that divides pizza lovers around the world, was actually invented in Canada by Sam Panopoulos in 1962. The classic Hawaiian pizza pairs ham and pineapple atop a cheese pizza—a combination that Panopoulos introduced to bring a touch of exotic sweetness to the savory landscape of traditional toppings. Smoky grilled pizza layered with succulent chicken, tangy pineapple puree, spicy chilies, and gooey melted cheese. While many purists argue against fruit on pizza, others embrace the bold contrast of flavors. But what if we took the concept of Hawaiian pizza and reimagined it not just with a twist, but with a true homage to Hawaiian flavors? Enter "The Real Hawaiian" grilled pizza. This recipe transcends the usual debates by deeply rooting itself in authentic Hawaiian tastes through the use of Huli Huli chicken—a local Hawaiian favorite known for its rich, smoky-sweet flavors—and a homemade pineapple puree that goes beyond mere topping to integrate deeply with the pizza's flavor profile. Every bite bursts with sweet, spicy, and savory flavors atop a perfectly charred crust. The use of Fontina and Gouda cheeses complements the smoky chicken and sweet pineapple with a perfect melt and subtle complexity that far surpasses the standard mozzarella. I invite you to experience a true piece of culinary innovation with "The Real Hawaiian." This isn't just about adding pineapple to pizza; it's about crafting a dish that respects and celebrates the rich flavors of Hawaii. Every bite offers a burst of the islands' spirit, from the savory depth of the Huli Huli chicken to the sweet, charred pineapple that ties it all together. A hand-tossed slice loaded with toppings, ready to enjoy straight off the grill. Pineapple on pizza... So, fire up your griddle, gather your ingredients, and prepare to impress your taste buds and guests alike with a pizza that truly deserves the name "Hawaiian." It’s a culinary adventure that promises to change the way you think about pineapple on pizza forever. A vibrant grilled pizza masterpiece with bold flavors and fresh, colorful ingredients. Ingredients: (Make 2 grilled pizzas) Huli Huli Glaze Homemade , 1/2 Recipe Slurry, 1 TBSP Cornstarch + 2 TBSP Water Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Pineapple Puree Homemade , For Dolloping Fontina Diced, A Few Handful Gouda, For Grating Huli Huli Chicken Coarsely Diced Homemade , 1/2 Recipe Red Chili Deseeded Finely Sliced, 2 Scallions Coarsely Sliced, A Handful Toasted Sesame Oil, For Drizzling Equipment: Griddle Sauce Pot Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " Huli Huli Chicken " page for the pineapple puree, Huli Huli Glaze and Chicken recipe. Make the Huli Huli Glaze. Pour the Huli Huli glaze into a saucepan and bring to a simmer over medium heat. Stir in the cornstarch slurry. Continue stirring until the sauce thickens and coats the back of a spoon. Remove from heat and set aside. Grill the Pizza. Roll out your pizza dough. Lightly brush a griddle with sesame oil. Use a fork to gently poke all over the dough to prevent it from puffing up. Place the dough on the hot griddle over medium heat. Press it gently with your hands to ensure full contact with the surface. Brush the top of the dough with more sesame oil. Grill until the bottom is lightly charred. Flip the dough and immediately reduce the heat to medium-low. Assemble the Pizza. Spread a layer of Huli Huli glaze over the grilled side. Add small dollops of pineapple purée. Sprinkle shredded Fontina cheese and grate some Gouda over the top. Add cooked chicken cubes evenly over the pizza. Finish Cooking. Cover the griddle to trap steam and melt the cheese. Once the cheese has melted and the bottom is lightly charred, remove the cover. Transfer the finished pizza to a serving plate. Garnish and Serve. Drizzle more Huli Huli glaze over the top. Garnish with sliced chili and chopped scallions. Finish with a drizzle of toasted sesame oil. Slice and serve immediately. Repeat for any remaining dough and toppings. Yes, if you do it properly... Recipe Video:

Jump To Recipe Jump To Video Corn dogs, a beloved American classic found everywhere from state fairs to city street corners, have a rich history that dates back to the early 20th century. Originally conceived as a way to eat hot dogs without a plate, corn dogs have evolved into a symbol of comfort food and innovation. Freshly fried corn dogs topped with ketchup, mayo, and herbs for the perfect street food snack. The cornmeal batter gives the humble hot dog a sweet, crispy exterior that is both satisfying to bite into and deliciously convenient for on-the-go snacking. My version of this timeless treat incorporates a unique twist with rye flour and caraway seeds, adding a subtle depth and complexity to the traditional flavor profile. Recently, I had the opportunity to share these delightful treats at a company event, and they were an absolute hit! There’s something special about watching friends and colleagues come together over food, especially when it’s a dish that sparks a sense of nostalgia. Encouraged by the positive feedback, I’ve decided to bring this recipe to you. Crispy on the outside, soft on the inside—this corn dog is loaded with flavor It’s not just about recreating a fair favorite; it’s about making it your own with quality ingredients and a dash of culinary creativity. Whether you’re cooking for a gathering or just looking to treat yourself, these corn dogs promise to bring a smile to anyone’s face. If you’ve never made corn dogs at home, this recipe is a great place to start. The process is simpler than you might think and offers plenty of room for customization. Serve them up with a side of mustard and sriracha for a kick of flavor, or keep it classic with some good old-fashioned ketchup. However you choose to enjoy them, making your own corn dogs is a rewarding endeavor that brings the fun of outdoor festivals right to your kitchen. So grab your skewers, fire up the stove, and get ready to dip, fry, and delight in the homemade goodness of your very own gourmet corn dogs. Golden corn dogs served hot, ready to be enjoyed with every saucy bite. Ingredients: (Make 10) Bread Flour, 80g Rye Flour, 80g Caraway Seeds, 8g Granulated Sugar, 66g Sea Salt, 7g Baking Powder, 8g Cornmeal, 25g Eggs Lightly Beaten, 80g Whole Milk, 145g Good Quality Hot Dogs, 10 Peanut / Rapeseed / Sunflower / Canola Oil, For Deep Frying Equipment: Dutch Oven Skewers Thermometer Directions: In a large mixing bowl, add bread flour, rye flour, caraway seeds, sugar, salt, baking powder and cornmeal. Mix to combine well. In another mixing bowl, add eggs and milk. *To measure eggs, whisk the eggs and measure with a weighing scale.* Stir until well combined. Fold the wet mixture into the dry mixture until fully incorporated. The batter should be thick and not runny. It is okay to have a few small lumps. Transfer the batter into a tall cylinder. Skewer the hot dogs. Add about 4 inches of oil into a dutch oven. Turn the heat up to medium-high, temperature 375 fahrenheit or 190 degree celsius. Once the oil is heated, dunk a skewered hot dog into the batter. Swirl about 1/2 portion of the corn dog in the oil for about 10 seconds, before dropping it entirely into the oil. It will float almost immediately. This is to prevent the dog from sticking at the bottom. Keep flipping for even browning. Once golden brown, remove from heat and drain off excess oil on a wire cooling rack or a plate lined with kitchen paper. Repeat the process with the remaining hot dogs. Do not crowd. Do it one by one or in batches. Serve immediately. I like to serve mine with some mustard and sriracha with a sprinkle of parsley. You can serve it however you desire. Let's devour this... 1 is never enough... Recipe Video:

Jump To Recipe Jump To Video Cucumber salad, a staple in Japanese cuisine known as "sunomono," typically features thin slices of cucumber marinated in a vinegar-based dressing. This refreshing dish often graces the table as a palate cleanser or side dish, celebrated for its crisp texture and light, invigorating flavor. The traditional Japanese version is simple, focusing on the natural freshness of the cucumber enhanced with a subtle tang of rice vinegar. Crisp cucumber slices glistening with a spicy sesame dressing. In my twist on this classic, I've infused the salad with bold flavors that nod to Chinese culinary traditions, adding homemade chili oil and a mix of sesame oils to bring warmth and depth to the dish. A refreshing cucumber salad topped with chili oil and sesame seeds. The addition of both black and white sesame seeds not only contributes a delightful crunch but also a visual contrast that makes the salad as beautiful as it is delicious. Honey and soy sauce round out the dressing, balancing the heat with sweetness and umami, transforming the simple cucumber salad into a complex and harmonious blend of flavors. Zesty cucumber salad ready to be enjoyed. I encourage you to try making this cucumber salad, whether as a vibrant start to your meal, a light accompaniment, or even as a standout dish in a casual dining setting. It’s an excellent way to introduce more vegetables into your diet while enjoying a burst of flavor that bridges two rich culinary worlds. So, slice up some cucumbers, mix up the dressing, and let your taste buds revel in the fresh, crisp textures and bold, intricate flavors of this Asian-inspired creation. Ingredients: (Serve 2) Japanese Seedless Cucumbers, 2 Large Sea Salt, 1 TSP Red Chili Deseeded Thinly Sliced, 2 Rice Vinegar, 6 TBSP Pure Honey, 1 TBSP Soy Sauce, 1 TBSP Black Sesame Seeds, 1/2 TSP White Sesame Seeds, 1/2 TSP Chili Oil Homemade , 1 TBSP Toasted Sesame Oil, 1 TBSP Directions: Please visit my " How To Make Chili Oil " page for the recipe. You can use a mandoline to thinly slice the cucumbers or you can simply use your kitchen knife. Transfer to a bowl and toss in the salt. Set it aside for 15 mins. In the meantime, add the rest of the ingredients to a large mixing bowl. Mix until well combined. Squeeze out as much liquid as humanly can from the cucumbers. Transfer to the vinegarette and toss until well combined. Massage the cucumbers with the vinegarette. Cover and set it aside in the fridge for at least 4 hours to overnight. Serve and enjoy. An umami bomb... Simplicity is the ultimate sophistication... Recipe Video:

Jump To Recipe Jump To Video Wakame salad might just be the perfect introduction to the world of seaweed for anyone new to it. This type of seaweed, a staple in Japanese kitchens, makes frequent appearances in everything from hearty soups to delicate salads. I've always been fascinated by how something as simple as seaweed can be so rich in flavor and nutrients. Wakame is particularly great because it's packed with vitamins and minerals, supports thyroid health due to its iodine content, and adds a wonderful crunch to any dish. Freshly tossed wakame salad, full of color and crunch. My latest kitchen experiment, this wakame salad, blends traditional elements with a bit of a twist. Alongside the wakame, I’ve added agar agar strips and black fungus for extra texture, plus a kick of chili and the sweetness of carrots for color and contrast. The result is a dish that’s as beautiful as it is nutritious. The dressing—a simple mix of honey, rice vinegar, and sesame oil—ties it all together with a hint of sweetness and a lot of depth. Wakame salad plated and ready to enjoy, with a perfect balance of sweet, sour, and umami. If you're curious about trying seaweed or looking for a new way to enjoy it, this salad is a great start. It’s not just healthy; it’s also surprisingly filling and refreshingly crisp. Perfect for a light lunch or as a side dish that's sure to spark conversation at your next gathering. Why not dive into something new and give this recipe a whirl? You might just find a new favorite. A top-down view of this refreshing Japanese-inspired salad. Ingredients: (Serve 2) Agar Agar Strips, 5g Wakame, 20g Pure Honey, 1.5 TBSP Rice Vinegar, 1 TBSP Toasted Sesame Oil, 1 TSP Soy Sauce, 1.5 TBSP Black Sesame Seeds, 1/2 TBSP White Sesame Seeds, 1/2 TBSP Chili Flakes, Pinch Black Fungus Coarsely Sliced, 4 Carrots Shredded, A Small Handful Chili Deseeded Thinly Sliced, 2 Adjust To Preference Directions: Soak agar agar strips in lukewarm water and set them aside for 30 mins. Soak wakame in cold water for 5 mins. In the meantime, add the rest of the ingredients to a large mixing bowl. *If you are using dried black fungus, soak them in water for 30 mins or until they are hydrated.* Drain and rinse the agar agar strips and wakame under running water. Light squeeze them dry and transfer to the mixing bowl. Toss and mix until well combined. Cover and chill in the fridge for 4 hrs to overnight. Serve and enjoy. Crunchy, chewy and umamilicious... Recipe Video:

Jump To Recipe Jump To Video Every fall, as the air gets crisp and the plums ripen, I’m reminded of a classic recipe that captures the essence of the season: Marian Burros' Plum Torte, a beloved staple since it appeared in The New York Times over three decades ago. Fresh whole plums ready for baking. This torte has a way of making everyone feel like a seasoned baker, thanks to its straightforward, fuss-free approach. But it’s not just about following a recipe; it’s about making it your own, which is exactly what I set out to do. Halved plums prepared for the torte. This year, I decided to shake things up a bit by adding a dash of cognac and a sprinkle of homemade pumpkin spice to the mix. These aren’t just whimsical additions; they bring a depth and warmth to the torte that feels like fall in every bite. A beautifully baked plum torte with a golden crust. The cognac elevates the natural tartness of the plums, while the pumpkin spice melds beautifully with the fruit’s sweetness, creating layers of flavor that are both comforting and subtly sophisticated. If you’re up for a little kitchen adventure, why not give this twist on Marian Burros' classic a try? It’s a lovely way to welcome the season and an even better treat to share with friends and family. A tender slice of plum torte revealing juicy baked fruit. Plus, it’s an opportunity to add your own spin to a piece of culinary history. Whether it becomes a new favorite or a fun experiment, it’s all about the joy of baking and the memories you create along the way. Ingredients: Inspired by Marian Burros ( Make 8" cake ) Plums Washed Halved, About 10 Cognac, 2 TBSP Unsalted Butter, 115g + More For Greasing Demerara Sugar, 75g + 1 TBSP Granulated Sugar, 75g Eggs, 2 Unbleached All Purpose Flour, 120g Baking Powder, 1 TSP Sea Salt, Pinch Vanilla Paste, 1 TSP Pumpkin Spice Blend Homemade , 1 TSP Equipment: Oven 8" Spring Form Round Cake Pan Hand / Stand Mixer Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. In a large bowl, toss together the plums and cognac. Set them aside until ready to use. Preheat oven to 180 degree celsius or 350 fahrenheit. Lightly grease the cake pan with some butter. Line the bottom and sides of the pan with parchment paper. Cream butter with a stand or hand mixer until it reaches mayo consistency. Whip in the 2 types of sugar, 1/2 portion at a time, until light and fluffy. Followed by the eggs. In a large bowl, combine flour, baking powder and salt. Continue to whip in the flour mixture, 1/2 portion at a time, until well combined. Lastly, mix in the vanilla paste. Scrape down the sides as you go along. Transfer the batter to the prepared cake pan. Lay the soaked plums, skin side up, in a circular pattern. In a small bowl combine 1 TBSP of demerara sugar and pumpkin spice blend. Sprinkle that pumpkin spice sugar mixture over the top. Wack into the oven and bake for about 40 to 50 mins. The top should be golden brown and pass the skewer test. Remove from oven and set aside for 10 mins. Release the spring and allow the cake to cool down completely. Slice and serve. Crispy on the outside, soft, moist and dense on the inside... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Experimentation in the kitchen is the spice of life, and it’s how we stumble upon some of our most cherished recipes—but not every experiment leads directly to a new favorite. That was certainly the case when I ventured into the world of chocolate pasta. Decadent Chocolate Dessert Pasta — a sweet twist on traditional pasta, ready to cook. My brother gave me this chocolate pasta from Australia... Known for its rich and somewhat unconventional flavor, chocolate pasta can be a bold choice, and it certainly isn't for everyone. My latest culinary adventure involved pairing this intriguing pasta with roasted plums and vanilla ice cream, a combination aimed at balancing the unique pasta's taste with familiar, comforting flavors. Fresh golden plums halved and prepared for roasting. Roasted plums... My daughters and I were equally curious to see how this unusual dish would turn out. While the roasted plums, with their syrupy sweetness enhanced by cinnamon and honey, brought a delightful contrast to the plate, the chocolate pasta itself left us a bit puzzled. The consensus was clear: it was an interesting experience, but perhaps too out-of-the-box for our tastes. My youngest even suggested that a drizzle of chocolate syrup might tie the flavors together better, suggesting that a bolder chocolate presence could be the key to enjoying this dish. Chocolate pasta plated with caramelized plums and a generous scoop of vanilla ice cream. If you’re feeling adventurous or simply love the idea of exploring new and unusual food pairings, this chocolate pasta dish might just be up your alley. While it wasn’t a hit in our home, the world of culinary experiments is all about personal taste. Who knows? You might find a way to tweak this dish into something wonderful for your own family. Whether it’s a hit or a miss, it’s all part of the fun and creativity that cooking brings to our lives. Ingredients: (Serve 4) Plum Washed Pitted Halved, 350g Cinnamon Powder, Pinch Sea Salt, Pinch Pure Honey, 1 TBSP Hot Water, 1L Chocolate Pasta Preferably The Professors' , 250g Granulated Sugar, 1 TBSP Fresh Orange Zest, 1 Orange Good Quality Vanilla Bean Ice Cream, For Serving Equipment: Skillet / Pan Oven Directions: Preheat the oven to 190 degree celsius or 375 fahrenheit. Transfer the plums to a baking tray. Sprinkle cinnamon powder, salt and drizzle honey over the top. Toss to combine well. Arrange the plums cut side up. Wack into the oven and bake for 15 mins. Remove from the oven and give it a quick toss. Return to the oven and continue baking for another 5 to 15 mins or until the plums are soft. Remove from the oven and set it aside. In a skillet over medium heat, add hot water. Add in the chocolate pasta. Season with sugar and cook until the pasta is al dente. Remove from heat, season with salt and orange zest. Give it a final mix. Drain and transfer onto serving plates. Top with a scoop of vanilla bean ice cream and that roasted plum. Serve immediately. Will you give this a try? It's bizarre for me and my kids... Recipe Video:

Jump To Recipe Jump To Video Funny story—after posting about my Japanese cucumber salad, a TikTok commenter mentioned Gurkensalat, the German version. I was intrigued! Unlike the light, crisp dressing of the Japanese salad, Gurkensalat dresses the cucumbers in a creamy mix of sour cream and dill, giving it a rich texture and robust flavor. It's a whole different vibe but equally refreshing in its own right. Freshly mixed German cucumber salad with dill and red onions in a tangy cream dressing. So, I took to the kitchen, adding a dash of smoked paprika and a spoonful of honey to the traditional German recipe. The result? A delightful twist that bridges the simplicity of the cucumbers with a deeper, aromatic profile. It’s definitely richer than the Japanese salad, but I love how each brings out a different side of the same vegetable. Creamy Gurkensalat ready to serve as a refreshing side dish. If you’re ever curious about mixing up your salad routine, why not give this German take a try? It's a cozy yet refreshing side that’s as fun to make as it is to eat. And hey, if you’re anything like me, you’ll enjoy the playful contrast it brings next to its Japanese cousin on the dinner table. A simple yet classic German cucumber salad plated and ready to enjoy. Ingredients: (Serve 2) Any Seedless Cucumbers, 2 Large Sea Salt, 1 TSP + 1 TSP Red Onion Thinly Sliced, 1 Sour Cream, 1/2 Cup Pure Honey, 2 TBSP Apple Cider Vinegar, 2 TBSP Dried Dill, 1 TSP Dried Parsley, 1 TSP Smoked Paprika, 1/2 TSP Black Pepper, Pinch Directions: You can use a mandoline to thinly slice the cucumbers or you can simply use your kitchen knife. Transfer to a bowl and toss in 1 TSP of salt. Set it aside for 15 mins. Transfer the onion to a bowl of hot water along with 1 TSP of salt. Mix to combine well and set it aside for 15 mins. In the meantime, add the rest of the ingredients to a large mixing bowl. Mix until well combined. Squeeze out as much liquid as humanly can from the cucumbers and drain the onion. Transfer the cucumbers and onion to the sour cream mixture. Toss until well combined. Taste and adjust for seasonings with salt and pepper. You can also add more sour cream to your preference. Cover and set it aside in the fridge for at least 4 hours to overnight. Serve and enjoy. Creamy, crunchy and nourishing… I still prefer the Japanese version... Recipe Video:

Jump To Recipe Jump To Video There's something deeply comforting about the simple sandwiches my partner used to whip up with just cucumber, tomato slices, and an over-easy egg. They were nourishing, no doubt, but they tended to get soggy a little too quickly for my taste. So, I set out to recreate this classic with a few tweaks to keep everything fresh and crisp longer. Soft white bread sandwich with fresh cucumber, tomato, and fried egg layers. My partner's version... In my version, I address the sogginess by deseeding and grating the cucumber, then squeezing out the excess moisture before mixing it with finely diced tomatoes, creamy yogurt, and a blend of garlic, dill, and lemon for some zest. Creamy vegetable salad made with diced carrots, cucumbers, herbs, and yogurt dressing. This mixture sits atop toasted sourdough bread, which I only toast on one side to maintain some softness, topped off with a perfectly boiled egg. The result? Each bite is crisp, creamy, and bursting with flavors that complement rather than overwhelm each other. Let's call this CET sandwich; c for cucumber, e for egg and t for tomato. Toasted rustic bread sandwich with soft-boiled egg and creamy vegetable salad. If you're looking for a quick meal that feels both light and satisfying, give this upgraded sandwich a try. It's a fantastic way to enjoy a familiar taste with a new twist that keeps everything you love about the original but adds a little extra to make it even better. Whether it's for a lazy weekend brunch or a quick weeknight dinner, this sandwich promises to be a hit! Double-stacked sandwich halves showing vibrant layers of egg and vegetables. Ingredients: (Serve 2) Cucumber Grated, 1 Large Tomatoes Deseeded Finely Diced, 2 Yogurt, 1/2 Cup Garlic Grated, 1 Clove Dried Dill, 1 TSP Extra Virgin Olive Oil, 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Unsalted Butter, For Toasting Sourdough Bread, 4 Slices Olive Oil, For Toasting Eggs Soft Boiled, 2 Equipment: Cast Iron Skillet / Pan Directions: Transfer to a kitchen towel once the cucumber has been deseeded and grated. Wrap and squeeze out as much juice as humanly can. Transfer to a large mixing bowl with tomatoes, yogurt, garlic, dill, olive oil, salt, pepper, lemon juice and zest. Toss and mix until well combined. Taste and adjust for seasonings. Set it aside chilled in the fridge until ready to use. Toast the bread in some olive oil on a skillet over medium heat, 1 side only. Spread the cucumber tomato mixture onto 2 slices of bread. Top with soft boiled eggs and finish the sandwiches with the remaining 2 slices of bread. Serve immediately. I shouldn't brag, but this is way better... The perfect bite... Recipe Video:

Jump To Recipe Jump To Video This creamed mushroom toast is a recipe close to my heart, inspired by @beerswithdave ’s childhood memories of his mother’s kitchen. With rich, creamy mushrooms, caramelized onions, and a hint of thyme, this dish is simple but packed with flavor.  Rich, creamy, and packed with flavor—this mushroom mixture is ready for its toast topping moment. Creamy & mushroomy... It’s the perfect combination of earthy and comforting, served over a crispy slice of sourdough. Every bite brings warmth and nostalgia, making this toast a cozy go-to for breakfast, lunch, or even a light dinner. I think we all love the idea of food bringing back memories, and this one really does just that. Golden sourdough meets earthy creamed mushrooms for the ultimate comfort snack. What makes this recipe truly special is its balance of flavors and textures. The mushrooms are perfectly caramelized, while the creamy sauce, brightened by a splash of white wine and a sprinkle of chili flakes, brings a lovely richness without being too heavy. The fresh crunch from the toasted sourdough adds that final layer of perfection. Topped with a generous grating of Parmigiano Reggiano, this dish feels indulgent yet incredibly easy to make. Crispy on the outside, creamy on the top—every bite is a savory delight. I’d encourage you to give this one a try because I’ll be incorporating this creamed mushroom mixture into my next recipe. It’s a versatile dish that’s sure to become a favorite, and you’ll want to experience it in its simplest, most delicious form before we take it to the next level. So, grab some mushrooms and toast up some bread—you’re in for a treat! A simple plate, a perfect toast—sometimes less is more Ingredients: Inspired by @beerswithdave (Serve 2) High Quality Olive Oil, 2 TBSP + More For Toasting Yellow Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Mushrooms Thinly Sliced, 200g I'm using Swiss Brown Unsalted Butter 1 TBSP Soy Sauce, 1 TBSP Garlic Finely Minced, 3 Cloves Dried Thyme, 1 TSP Chili Flakes, 1 TSP Adjust To Preference Unbleached All Purpose Flour, 1 TBSP White Wine, 1/2 Cup Heavy Whipping Cream, 1/4 Cup Stale Sourdough Bread, 2 Slices Parmigiano Reggiano, For Grating Parsley Finely Chopped, A Handful Equipment: Cast Iron Skillet / Pan Directions: In a skillet over medium heat, add olive oil. Once the oil is heated up, add in onion. Season with salt and pepper. Saute until translucent. Add in mushrooms and saute until lightly caramelized with butter and soy sauce. Add in garlic, thyme and chili flakes. Saute until aromatic. Followed by flour. Deglaze with white wine. Next, add cream and cook until thickened. Taste and adjust for seasonings. Transfer to a bowl. In the same skillet, toast bread with some olive oil, 1 side only. Transfer onto serving plates and spoon the creamed mushroom over the toast. Grate some parmigiano and sprinkle some parsley over the top. Serve immediately. Mushroomlicious... Simple yet yummilicious... Recipe Video: