Jump To Recipe Jump To Video I stumbled upon the idea of "marry me chicken" pasta while scrolling through TikTok, and I couldn’t resist trying it. It’s not authentically Italian—far from it, with cream, Cajun seasoning, and chicken taking center stage. But that’s what makes it fun. It’s a dish that feels indulgent and comforting, perfect for when the weather turns cold, and you’re craving something hearty to warm you up. Perfectly seared and juicy—this seasoned chicken breast is the flavor bomb behind the pasta. The origins of "marry me chicken" are a bit of a mystery, but the name likely comes from the dish’s crowd-pleasing combination of creamy sauce, tender chicken, and bold flavors. This pasta version builds on that concept, with sundried tomatoes and spinach adding bursts of brightness to balance the richness of the cream. The Cajun seasoning gives it a subtle kick, making each bite flavorful without being overwhelming. It’s a modern, fusion take on comfort food—simple yet satisfying. Creamy, dreamy, and packed with bold flavors—everything you want in a one-pan meal. If you’re looking for a cozy dinner to share with family or friends, this recipe is worth trying. It’s easy to make, customizable, and hits all the right notes for a hearty, soul-warming meal. Plus, there’s something special about bringing a viral trend into your own kitchen and making it your own. Give it a go—you just might fall in love with it like I did! This skillet holds the magic—Marry Me Chicken Pasta, cooked to perfection. Ingredients: (Serve 4) Chicken Breast Skinless Boneless, 2 Sea Salt, Pinch Cajun Seasoning Homemade , For Rub Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Chicken Stock Homemade , 200g Oil From Sundried Tomatoes, 2 TBSP Yellow Onion Finely Sliced, 1 Black Pepper, Pinch Garlic Finely Minced, 5 Cloves Tomato Puree, 2 TBSP Sundried Tomatoes Coarsely Sliced, 1/2 Cup Heavy Whipping Cream, 200g Conchigliette, 100g Or Any Shell Pasta Italian Seasoning, 1 TBSP Chili Flakes, 1 TBSP Parmigiano Reggiano, For Grating Parsley Coarsely Chopped, A Handful Spinach Frozen, 50g Or A Handful of Fresh Spinach Equipment: Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " How To Make Cajun Seasoning " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Cook the Chicken. Season chicken breasts generously with salt. Rub with Cajun seasoning until fully coated. Heat oil in a skillet over medium heat until smoking hot. Sear the chicken on both sides until golden and crispy. Remove from heat and set aside to rest. Optional Stock Boost. Optional step to enhance flavor: Simmer vegetable scraps in chicken stock for 5 minutes. Turn off the heat, cover, and steep for another 5 minutes. Strain and discard the solids. Set the stock aside. Build the Sauce. In the same skillet, add a bit of oil from the jar of sundried tomatoes. Add diced onion and season with salt and pepper. Sauté until lightly caramelized. Deglaze the skillet with a splash of chicken stock. Add minced garlic and cook until aromatic. Stir in tomato purée and cook until slightly caramelized. Add chopped sundried tomatoes and cook until fragrant. Pour in cream and the reserved stock. Stir well and bring to a simmer. Add Pasta and Chicken. Stir in dry pasta, Italian seasoning, and chili flakes. Simmer, stirring occasionally, until the pasta is nearly al dente. While pasta cooks, shred the cooked chicken with two forks. Add the shredded chicken to the skillet and mix well. Simmer for another 1–2 minutes, until the sauce thickens and coats the pasta. Finish and Serve. Taste and adjust with more salt and pepper if needed. Stir in spinach and chopped parsley. If using frozen spinach, it will melt in almost instantly. Serve immediately, warm and creamy. Chickenlicious and pastalicious... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video About ten years ago, I made this lasagna soup for my daughter’s birthday. It was a spur-of-the-moment creation, inspired by her love for lasagna but with a twist to make it easier to serve a crowd. At the time, I didn’t even know lasagna soup was a thing! A hearty pot of lasagna soup simmering to perfection—loaded with tender beef, tomatoes, and pasta. Fast forward to today, and it’s gone viral on TikTok, though many of the recipes out there use ground beef for simplicity. My version keeps it classic yet hearty, with slow-cooked beef chuck and short ribs, giving the soup a depth of flavor that’s hard to beat.  Deep, comforting flavors in every spoonful—this bowl brings all the joy of lasagna in soup form. Lasagna itself has deep roots in Italian cuisine, with variations appearing as far back as the Middle Ages. The soup version, however, is a modern innovation—likely born from the desire to capture the essence of lasagna in a more casual, one-pot meal. This dish takes the familiar, comforting flavors of lasagna—rich tomato sauce, tender pasta, and creamy cheese—and transforms them into a bowl of warmth that’s perfect for any occasion. It’s proof that even classic flavors can find new life in unexpected forms. Wide pasta sheets soaking up rich broth, finished with a generous touch of cheese and herbs. If you’re looking for something hearty yet approachable, this lasagna soup is worth a try. It’s rich, savory, and packed with layers of flavor, much like the baked dish it’s inspired by. Whether you’re celebrating a special occasion or just need a comforting meal, this recipe is a wonderful way to bring people together. Give it a go—you might just create a memory as special as the one that started it all for me. Classic lasagna flavors reimagined—this soup is made for cozy nights and generous helpings. Ingredients: (Serve 8) Beef Chuck, 500g Beef Short Ribs, 500g Sea Salt, Pinch Black Pepper, Pinch Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Bay Leaves, 2 Star Anise, 2 Cinnamon Stick, 1 Green Cardamoms, 1 TBSP Cloves, 1 TBSP Coriander Seeds, 1 TBSP Unsalted Butter, 2 TBSP High Quality Olive Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Garlic Finely Minced, 5 Cloves Tomato Puree, 2 TBSP Italian Seasoning, 1 TBSP Chili Flakes, 1 TBSP Hand Crushed Tomatoes Canned, 28oz Parmigiano Reggiano Rind, 1 (Optional) Lasagna Pasta, 200g Parsley Coarsely Chopped, A Handful Ricotta Cheese Homemade , To Serve Mozzarella Freshly Grated, To Serve Parmigiano Reggiano Freshly Grated, To Serve Equipment: Slow Cooker / Pressure Cooker Heavy Pot Cast Iron Skillet Directions: Please visit my " How To Make Ricotta " page for the recipe. Prepare the Beef (Skip if using ground beef). Season beef with salt and pepper. In a skillet over medium heat, heat some oil. Sear the beef on both sides until browned and crispy. Transfer to a slow cooker. Deglaze the skillet with a splash of water and pour it into the slow cooker. Add 1L of water, bay leaves, star anise, cinnamon, green cardamoms, cloves, and coriander seeds. Stir to combine. Cook on high for 8 hours, or until the beef is very tender. Shortcut: Pressure cook for 1 to 1.5 hours. Strain and reserve the stock. Discard the spices and bones. Let the beef cool slightly. Shred the beef coarsely and set aside. Build the Base. In a heavy pot over medium heat, melt butter with olive oil. Add onion and season with salt and pepper. Sauté until lightly caramelized. If using ground beef, add it now and cook until browned. Add garlic and sauté until aromatic. Stir in tomato purée and cook until slightly caramelized. Add Italian seasoning and chili flakes. Sauté until fragrant. Pour in hand-crushed tomatoes and the reserved beef stock. Add a Parmigiano rind if you have one. Stir well and bring to a simmer. Cook the Pasta. Break lasagna sheets into bite-sized pieces and stir into the pot. Cover and cook for 5–6 minutes, stirring occasionally to prevent sticking. Add the shredded beef and stir to combine. Cover and simmer for another 3–5 minutes until the soup thickens slightly and the pasta is al dente. Taste and adjust with salt and pepper. Remove from heat and garnish with parsley. Serve. In each serving bowl, add a dollop of ricotta, and sprinkle in mozzarella and grated Parmigiano. Ladle hot lasagna soup over the cheese. Garnish with more parsley. Serve immediately. Hearty and cozy soup... Good soup... Recipe Video:

Jump To Recipe Jump To Video I’ve always loved the idea of serving soups, stews, and curries in bread, but I didn’t realize it had a name until a South African friend introduced me to Bunny Chow. This dish, which originated in Durban, South Africa, has a fascinating history. It’s said to have been created by Indian laborers who worked in the sugarcane fields. They needed a portable way to enjoy their meals, and hollowing out bread to hold curry was the perfect solution. Over time, Bunny Chow became a beloved street food, celebrated for its bold flavors and practicality. What makes Bunny Chow so special is its ability to merge two comfort foods—bread and curry—into one unforgettable meal. The bread soaks up the spices, creating a soft, flavorful texture, while the curry brings warmth and depth. In my version, I use a rich homemade spice blend and tender chicken thighs, with Shokupan as the bread of choice. The creamy texture of Shokupan makes it an excellent match for this hearty curry, and the addition of potatoes and curry leaves adds layers of flavor. If you’ve never tried Bunny Chow, this is your sign to give it a go. It’s an incredibly fun and delicious way to serve curry, whether for a casual weeknight dinner or when you’re entertaining guests. Crisped edges and flavorful curry—this Bunny Chow is all about texture and taste. The hollowed-out bread acts as both a bowl and a utensil, making it a hands-on meal that’s perfect for sharing. Trust me, once you’ve experienced this blend of spices, textures, and tradition, you’ll want to make it again and again. Bunny Chow that hits all the right notes. Ingredients: (Serve 4) Spice Blend: Kashmiri Chilies, 2 Cinnamon Stick, 1 Coriander Seeds, 1 TBSP Cumin Seeds, 1 TBSP Bunny Chow: Chicken Thigh Skinless Boneless, 4 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Ghee, 2 TBSP + 2 TBSP Curry Leaves, 20 Red Onion Finely Sliced, 1 Chicken Stock Homemade , 500g Garlic, 3 Cloves Ginger, 2" Green Chilies Deseed Finely Sliced, 2 Kashmiri Chili Powder, 1 TBSP Tomatoes Wedged, 2 Tomato Puree, 2 TBSP Potatoes Wedged, 4 Garam Masala Homemade , 1 TSP Coriander Coarsely Chopped, A Handful Shokupan Homemade , 2 Loaves Equipment: Heavy Pot Spice Grinder Cast Iron Skillet / Pan Mortar and Pestle Directions: Please visit my " How To Make Shokupan " page for the recipe. Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Prepare the Spice Blend. Toast whole spices in a dry skillet over medium heat until fragrant. Transfer to a spice grinder and grind into a fine powder. Set aside until needed. Cook the Chicken. Season chicken thighs with salt, pepper, and mushroom powder. Heat 2 tablespoons of ghee in a heavy pot over medium heat. Sear the chicken until browned and crispy on both sides. Remove and set aside on a plate. Build the Curry Base. Add another 2 tablespoons of ghee to the same pot. Add curry leaves and sauté until aromatic. Add sliced onions and season with salt and pepper. Sauté until lightly caramelized. Deglaze with a ladle of chicken stock. Make the Garlic-Ginger Paste. In a mortar and pestle, pound garlic and ginger with a pinch of salt into a paste. Add the paste to the pot along with green chilies. Sauté until aromatic. Add the Tomatoes and Spices. Stir in the spice blend and chili powder. Add chopped tomatoes and tomato purée. Cook until the purée begins to caramelize. Deglaze with more chicken stock. Simmer with Potatoes. Add potatoes (peeled or unpeeled, as preferred). Stir to combine and bring to a simmer. Cook until the potatoes are fork-tender, stirring occasionally to prevent burning. Add Back the Chicken. Coarsely slice the rested chicken. Add the chicken and any juices back into the pot. Simmer until the curry thickens slightly and the chicken is cooked through. Taste and adjust seasoning with salt, pepper, or garam masala. Stir in chopped coriander. Remove from heat, cover, and let steep until serving. Assemble the Bunny Chow. Slice loaves of bread in half (you’ll get 4 halves). Hollow out the centers with a knife or your hands—doesn’t have to be perfect. Place the hollowed-out halves on serving plates and keep the soft bread core on the side. Ladle the curry into the bread cavities. Garnish with fresh coriander. Serve immediately with the soft bread cores for scooping and dipping. Currilicious... Yummilicious... Recipe Video:

Jump To Recipe Jump To Video Panforte is a centuries-old confection hailing from Siena, Italy. Translating to "strong bread," it’s less like a traditional cake and more like a chewy, spiced fruit-and-nut-filled delight that dates back to medieval times. Originally made with honey, spices, and dried fruit, it was a special treat reserved for holidays or gifted to noble families. With its dense, compact texture and warming spices, it’s easy to see why Panforte became such a treasured part of Italian holiday celebrations. Thick, rich, and nut-packed — this traditional Panforte is a chewy chocolate dream. What I love about Panforte is its simplicity and versatility—it’s packed with almonds, hazelnuts, figs, and candied orange peel, all held together by honey and chocolate. The blend of cocoa and cookie spices brings a rich depth, while the nuts and dried fruit add bursts of texture and flavor. It does remind me of chocolate salami, but in cake form—rustic, indulgent, and incredibly satisfying. The best part? It gets better as it ages, allowing the flavors to develop even further, making it the perfect “make-ahead” treat for special occasions. A single slice, but loaded with textures: chewy figs, crunchy almonds, and tender candied peels. If you’ve never tried Panforte, it’s worth the effort. It’s the kind of cake that feels both timeless and unique—ideal for sharing with friends or enjoying alongside a cup of coffee. Plus, there’s something grounding about baking a recipe that’s been loved for generations. Give it a go, and let this Sienese classic bring a little bit of history (and a lot of flavor) into your kitchen. The rustic crust of Panforte, coated in a snowy dusting of icing sugar. Ingredients: (Make one 8 inch cake) Unsalted Butter, For Greasing Pure Honey, 180g Demerara Sugar, 150g High Quality Dark Chocolate Preferably Valrhona or Callebaut, 115g Amaretto / Cognac, 2 TBSP Unbleached All Purpose Flour, 125g High Quality Dark Cocoa Powder Preferably Valrhona or Callebaut, 25g Cookie Spice Homemade , 1 TBSP Sea Salt, Pinch Blanched Almonds Coarsely Chopped, 150g Hazelnuts / Macadamia Coarsely Chopped, 135g Dried Figs Coarsely Chopped, 180g Candied Orange Peels, 40g Icing Sugar, For Dusting Equipment: Oven Sauce Pot 8" Spring Form Cake Pan Directions: Please visit my " Cookie Spice Blend " page for the recipe. Grease the cake pan with some butter and line it with parchment paper at the bottom and sides. Preheat oven to 160 degrees celsius or 320 fahrenheit. In a sauce pot over medium heat, add honey and sugar. Stir and cook until the sugar has completely dissolved. Add in the dark chocolate. Continue stirring and cooking until the chocolate has completely melted. Remove from heat and add in ameretto. Stir to combine well. Set it aside until ready to use. In a large mixing bowl, combine flour, cocoa, cookie spice and salt. Followed by almonds, nuts, figs and orange peels. Mix until well combined, making sure that the nuts are well coated. Next, add the chocolate mixture. Mix to combine well. It will get to a point when it is difficult and frustrating to mix. Continue mixing until everything is fully incorporated without any streaks of flour mixture. Transfer to the prepared cake pan. Use a cake smoother to even the top and press to compact. Wack into the oven and bake for 30 mins. Your kitchen will be permeated with wonderful chocolaty aroma. Remove from the oven and set aside to cool down completely. Unmold and transfer onto a serving plate. Dust with icing sugar. Slice and serve. This cake will taste better as it ages. Fruity, nutty and chocolaty... Chocolatelicious... Recipe Video:

Jump To Recipe Jump To Video Pfeffernüsse, which translates to "pepper nuts" in German, are small, spiced cookies that have been enjoyed across Europe for centuries. Originating in Germany and the Netherlands, these cookies are a staple during the Christmas season, celebrated for their warm, aromatic blend of spices—star anise, cloves, cinnamon, and even a touch of black pepper. Traditionally, they were often made in large batches to share with family and friends, embodying the spirit of togetherness during the holidays. What makes Pfeffernüsse so unique is their balance of flavors and textures. The molasses and honey lend a deep, rich sweetness, while the toasted spices bring complexity and a hint of heat. Golden brown and bursting with festive aroma—freshly baked Pfeffernüsse cooling before their final sugar dusting. Just outta the oven... Freshly baked, the cookies have crisp edges with a soft, chewy center, and a generous dusting of icing sugar gives them that festive, snowy finish. They’re the kind of cookies that fill your kitchen with nostalgic warmth—a feeling that lingers long after the last crumb is gone. If you’re looking to try something new this holiday season, these cookies are a perfect place to start. They’re simple to make, beautifully spiced, and perfect alongside a cup of tea, coffee, or hot chocolate. Plus, rolling the dough into little balls and dusting them with sugar makes for a hands-on, satisfying baking project. Give this recipe a try and let the Pfeffernüsse tradition bring a little European charm to your table. A snowy finish for these spiced delights—Pfeffernüsse dusted with powdered sugar for that classic festive look. Ingredients: (Make 24 cookies) Star Anise, 1 TBSP Cinnamon, 1 Stick Green Cardamoms, 1 TBSP Cloves, 1/2 TBSP Black Peppercorns, 1/2 TBSP Molasses, 81g Pure Honey, 42g Unsalted Butter, 57g Egg, 1 Unbleached All Purpose Flour, 240g Baking Soda, 3/4 TSP Sea Salt, 1/4 TSP Ginger Powder, 1/2 TSP Nutmeg, Pinch Granulated Sugar, 75g Dark Muscovado Sugar, 45g Icing Sugar, For Dusting Equipment: Oven Sauce Pot Spice Grinder Cast Iron Skillet / Pan Directions: Toast star anise, cinnamon, cardamoms, cloves and black peppercorns in a skillet until aromatic. Transfer to a spice grinder. Blitz until powder forms. Set it aside until ready to use. In a sauce pot over medium heat, add molasses, honey and butter. Stir to combine well. Continue cooking until the butter has completely melted. Remove from heat and set it aside to cool down slightly. Once the mixture has cooled down, whisk in the egg. Set it aside until ready to use. In a large mixing bowl, combine flour, baking soda, salt, ginger powder and freshly grated nutmeg. Sieve in the spice blend. *You can use the residue to make an excellent masala chai.* Mix until well combined. Followed by the molasses mixture. Mix until it reaches cookie dough consistency. Cover and chill in the fridge for 4 hrs to overnight. Preheat oven to 165 degrees celsius or 325 fahrenheit. Take about 1/2 TBSP worth of that cookie dough and roll into balls. Transfer onto a baking tray lined with parchment paper. Set the dough balls about 1 inch apart. I managed to get 12 cookies per tray. Wack into the oven and bake for 10 to 15 mins or until the cookies are crispy around the edges but still soft at the center. Cool on the baking tray for about 10 mins before transfer them onto a wire rack. Dust with icing sugar. It is best to serve warm or keep in an airtight container. Enjoy. Let it snow icing sugar... These are dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video Eggnog has been around for centuries, with roots tracing back to medieval Britain. Originally called “posset,” it was a warm, creamy drink made with milk, eggs, and ale or wine—something the wealthy could indulge in because milk and eggs were luxuries back then. Classic homemade eggnog—creamy, spiced, and ready to cozy up your day. When the drink made its way to the American colonies, rum became the spirit of choice, and eggnog became a festive staple, especially around the holidays. It’s the kind of drink that has stood the test of time, for better or worse, depending on who you ask! Now, I’ll be honest—despite its history and charm, I’m still not a fan of eggnog. But there’s something about making it from scratch that’s worth appreciating. You get to control the sweetness, richness, and booziness, and it becomes more about the process than the drink itself. A comforting cup of holiday cheer, made from scratch and topped with love (and nutmeg). The velvety mix of milk, cream, warm spices like cinnamon and nutmeg, and a splash of rum or brandy has a way of bringing cozy, festive vibes to any table. Plus, when chilled overnight, the flavors deepen and mellow out, making it perfect for sharing. So, even if you’re like me and eggnog isn’t your go-to drink, give this recipe a try. Who knows—you might surprise yourself or impress someone who does love it. At the very least, the freshly grated nutmeg and creamy texture are undeniably nostalgic, and it’s a fun way to bring a bit of holiday tradition into your kitchen. If you still don’t love it? Well, at least you gave it a fair shot! Simple, rich, and timeless—this eggnog brings the festive feels in every sip. Ingredients: (Serve 4) Whole Milk, 500g Heavy Cream, 200g Cinnamon Stick, 1 Cloves, 3 Nutmeg, Pinch + More For Serving Sea Salt, Pinch Pure Vanilla Paste, 1 TSP Egg Yolks, 6 Granulated Sugar, 100g Rum / Cognac / Brandy, 60g or More Equipment: Sauce Pot Directions: In a sauce pot over medium heat, add milk, cream, cinnamon, cloves, freshly grated nutmeg, salt and vanilla. Whisk to combine well. At the same time, whisk together egg yolks and sugar in a large mixing bowl. As soon as bubbles start to form along the sides, remove from heat and ladle in the milk mixture to the yolk mixture, while still whisking. Keep adding and whisking until you have used up almost half of the milk mixture. Pour the tempered yolk mixture into the milk mixture. Turn the heat up to medium and continue whisking until well combined. *Do not bring it up to a simmer.* Remove from heat. As for the rum, you can start with 60g. Taste and adjust if desired. Transfer to a pitcher and chill in the fridge overnight or up to 3 days. It will get better as it ages. Serve with some freshly grated nutmeg. Enjoy. I still dislike eggnog... Recipe Video:

Jump To Video If you’re like me, leftover eggnog is inevitable after the holidays. Instead of letting it sit in the fridge, why not turn it into a cozy treat? Adding eggnog to coffee takes your usual morning brew to the next level—rich, creamy, and spiced just right. A festive twist on your daily brew—Eggnog Coffee, rich, spiced, and cozy to the last sip. And if you’re a fan of moka pots (or curious to try one), this recipe is for you. The moka pot, often called a stovetop espresso maker, is a kitchen gem. It brews bold, strong coffee that’s perfect for pairing with something indulgent like eggnog. The eggnog’s sweetness balances out the coffee’s intensity, while the warming spices (hello, nutmeg and cinnamon) make this feel like the holiday season in a cup. Bold coffee meets creamy eggnog—this comforting blend is holiday magic in a mug. It’s a simple, no-fuss way to create something special with ingredients you already have. To make this, you brew coffee as usual in a moka pot while gently warming up your eggnog on the side. Pour the hot coffee into your mug, top it off with the eggnog, and stir. If you’re feeling fancy, a sprinkle of nutmeg, a cinnamon stick, or even a dollop of whipped cream takes this from weekday coffee to something you’d sip by the fire. It's festive, comforting, and—most importantly—delicious. That first warm sip hits differently when it’s Eggnog Coffee season. If you’ve never thought of using leftover eggnog in your coffee, trust me, it’s worth trying. It’s one of those small things that makes mornings feel a bit more special, and the moka pot gives it that café-quality kick without needing fancy equipment. Give it a go and let me know if it earns a spot in your winter coffee rotation! You can get my eggnog recipe here . Seasonal sips done right—Eggnog Coffee, creamy, spiced, and perfect for slow mornings. Recipe Video:

Jump To Video There’s something undeniably soothing about a cup of Earl Grey tea. Its floral notes of bergamot and gentle aroma feel like a warm hug in a mug—perfect for slow mornings or quiet moments of reflection. But when the holiday season comes around, why not take this classic tea up a notch? Enter the Eggnog London Fog—a festive twist that combines the best of Earl Grey and eggnog into one indulgent, creamy drink. Frothy, spiced, and cozy—this Eggnog London Fog is your new winter hug in a cup. The idea came to me when I was thinking about ways to use up leftover eggnog. While eggnog is traditionally paired with coffee or enjoyed on its own, its richness and warm spices make it a fantastic match for the citrusy, floral flavor of Earl Grey tea. The result? A drink that’s smooth, comforting, and indulgent without being overly sweet. Making this drink is as simple as it is satisfying. Start by brewing a strong cup of Earl Grey tea—I like to let the tea steep until it’s bold enough to hold its own against the richness of the eggnog. Then, fill your serving glass about three-quarters full with the tea. Creamy earl grey meets holiday eggnog in this smooth and aromatic fusion. Warm and froth the eggnog separately, either in a saucepan or with a milk frother, and pour it over the tea to fill the glass. The final touch is a sprinkle of freshly grated nutmeg on top. The nutmeg isn’t just for garnish—it adds a fragrant, spicy warmth that ties everything together beautifully. What I love most about the Eggnog London Fog is how balanced it is. The tea’s subtle citrus notes cut through the richness of the eggnog, creating a drink that’s both cozy and refreshing. It’s perfect for those chilly winter days when you want something indulgent but not too heavy. Wrapped in warmth—one sip of this spiced Eggnog London Fog and you’re home for the holidays. And the process of making it—steeping tea, warming the eggnog, and sprinkling nutmeg—is a small ritual that adds to the overall experience. This drink is incredibly versatile, too. Serve it as a morning pick-me-up, an afternoon treat, or even as a cozy dessert alternative after dinner. It’s also a great option for holiday gatherings—imagine serving a tray of these warm, spiced drinks to friends or family while the snow falls outside (or while you pretend it’s snowing, depending on where you live!). Whether you’re a fan of traditional London Fogs or simply looking for a new way to enjoy eggnog, this recipe is a must-try. It’s festive without being fussy, indulgent without being overwhelming, and it’ll quickly become one of your favorite seasonal drinks. Give it a try, and let the Eggnog London Fog bring a little extra warmth and cheer to your holiday season. You can get my eggnog recipe here . Steeped earl grey, rich eggnog, and cozy vibes—this comforting drink is a seasonal favorite. Recipe Video:

Jump To Recipe Jump To Video Smoked salmon is a dish that feels luxurious yet approachable, making it a perfect choice for holiday gatherings like Christmas dinner. This recipe takes it a step further by incorporating a homemade brine, an aromatic rub, and a creamy, zesty sauce to elevate the flavors. The first step to flavor-packed smoked salmon: a fragrant brine of spices, herbs, and aromatics. Brined... Smoking the salmon yourself allows you to control the depth of smokiness, ensuring a rich, melt-in-your-mouth result. And the final touch—crispy salmon skin as a garnish—adds a delightful crunch that takes this dish to the next level. After brining, the salmon gets a bold spice rub and air-dried to form that essential pellicle. Rubbed... The origins of smoked salmon trace back to ancient preservation techniques, where curing and smoking were used to extend the shelf life of fish. Over time, it became a beloved delicacy, with variations found in cuisines across the world, from Scandinavian gravlax to Japanese smoked sake. Beautifully smoked and glistening—these salmon fillets are ready to flake or serve whole. Smoked... This recipe brings together those global influences, adding a modern touch with hints of spice and umami, thanks to ingredients like Shichimi Togarashi and nori flakes in the sauce. This appetizer is not only a showstopper but also versatile—perfect as a light bite during dinner or repurposed into a breakfast spread for the next morning. Smoked salmon, shredded and ready to be used in sandwiches, dips, or appetizers. Flaked... If you have leftovers, mix the flaked salmon with any extra sauce, and spread it on toast or bagels for an indulgent treat. Whether you’re impressing guests or treating yourself, this smoked salmon recipe is worth the effort. Smoked salmon meets creamy filling and hearty rye in this smoky, savory sandwich. Maked a sandwich with any leftovers... Give it a try, and savor the balance of smoky, creamy, and tangy flavors! Bite-sized brilliance—smoked salmon and cream cheese atop crispy crackers with a sprinkle of dill. Ingredients: (Serve 12) Brine:    Water, 1kg Sea Salt, 35g Granulated Sugar, 75g Mustard Seeds, 1 TBSP Black Peppercorn, 1 TBSP Fennel Seeds, 1 TBSP Cloves, 3 Coriander Seeds, 1 TBSP Pink Peppercorns, 1 TBSP Chili Flakes, Pinch Cinnamon Stick, 1 Bay Leaves, 2 Salmon Fillets, 1kg Preferably Wild Caught Rub: Pink Peppercorns, 1 TBSP Black Peppercorns, 1/2 TBSP Sea Salt, 1 TBSP Demerara Sugar, 1 TBSP Coriander Powder, 1 TBSP Chili Flakes, Pinch Mushroom Powder, Pinch Sauce: Sour Cream / Yogurt, 1 TBSP Cream Cheese Softened, 1/4 Cup Dried Dill, Pinch Shichimi Togarashi, Pinch Nori Flakes, Pinch Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Equipment: Grill Smoker / Nordic Ware's Personal Size Stovetop Kettle Smoker Pestle and Mortar Directions: Prepare the brine. In a large container, combine all the ingredients (except the salmon) together. Stir until the salt and sugar have dissolved. Add in the salmon fillets, making sure they are fully submerged. Cover and chill in the fridge for 24 to 48 hrs. Prepare the rub. Coarsely grind the peppercorns with a pestle and mortar. Add in the rest of the ingredients and mix to combine well. Prepare the sauce. Mix all the ingredients in a bowl until well combined. Taste and adjust for seasonings. Set aside in the fridge until ready to use. Smoking the salmon. After in the brine for 24 or 48 hrs, Remove the salmon fillets from the brine. Place them on a wire cooling rack. Pat dry with a kitchen towel or paper on both sides. Sprinkle the rub onto the salmon fillets. Prepare your smoker as per the instructions manual. I am using Nordic Ware's Personal Size Stovetop Kettle Smoker . If you have an outdoor grill and smoker, it will be awesome too. Assembling. Coarsely flake the smoked salmon fillets into pieces. You can also shallow fry the skins until crispy, chop them into pieces and use them as garnishes. Spread the sauce onto some crackers. I am using Nabisco's Chicken Biscuits. Place them over the sauce. Top it off with more dried dill. Serve immediately. Simple yet yummilicious... Party in the mouth... Recipe Video:

Jump To Recipe Jump To Video There’s something incredibly comforting about a pot of Beef Bourguignon slowly simmering away, filling the kitchen with rich, savory aromas. Traditionally, this iconic French dish from the Burgundy region was a way to tenderize tougher cuts of beef by braising them in red wine, creating a deeply flavorful and rustic stew. A rich, slow-cooked classic—beef bourguignon, deeply savory and melt-in-your-mouth tender. Over time, it evolved into a beloved classic, often served during special gatherings. For this version, I leaned on my slow cooker—a seriously underrated kitchen tool—to make the process more approachable without sacrificing any of that rich, luxurious flavor. The beauty of this dish lies in its simplicity: tender chunks of beef, crispy bacon, earthy mushrooms, sweet carrots, and the bold depth of red wine all come together in perfect harmony. Cooking it low and slow allows the meat to soak up all those layers of flavor, resulting in melt-in-your-mouth bites. I like to serve mine over a bed of creamy mashed potatoes, letting the silky sauce seep into every bite. It’s the kind of meal that feels indulgent yet rustic—hearty enough for a cold winter night but elegant enough for a holiday dinner. Nestled over a bed of creamy mash, this beef bourguignon is everything a rainy day craves. If you’ve been intimidated by the thought of making Beef Bourguignon, this recipe is your sign to give it a try. The slow cooker takes the hard work out of it, making it easier than ever to create a restaurant-quality dish at home. It’s rich, comforting, and the perfect centerpiece for any festive meal. Trust me, once you’ve tasted this, it might just become your new holiday tradition! Caramelized depth, silky sauce, and hearty veg—this is French comfort food done right. Ingredients: (Serve 8) Chuck Beef, 1kg Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Bacon Coarsely Sliced, 125g Yellow Onion Finely Sliced, 1 Red Wine, 750ml Garlic Finely Chopped, 5 Cloves Carrots Obliqued, 2 Bay Leaves, 2 High Quality Olive Oil, 2 TBSP Swiss Brown Mushrooms Finely Sliced, 250g Unsalted Butter, 1 TBSP Soy Sauce, 1 TBSP Leeks Coarsely Sliced, 2 Mashed Potatoes Homemade , For Serving Parsley Coarsely Chopped,  A Handful Equipment: Slow Cooker / Pressure Cooker Heavy Pot Cast Iron Skillet / Pan Directions: Please visit my " Oven Baked Mashed Potatoes " page for the recipe. Prepare the Beef. Season the beef chuck with salt, pepper, and mushroom powder. Set aside while you prepare the other ingredients. Sear the Bacon and Chuck. Heat oil in a skillet over medium heat. Add bacon and sauté until lightly crispy and browned. Transfer bacon to a slow cooker. In the same skillet, sear the beef chuck on all sides until browned. Transfer seared beef to the slow cooker. Sauté the Aromatics. In the same skillet, add onions and season with salt and pepper. Sauté until lightly caramelized. Deglaze the skillet with a splash of red wine. Add garlic and carrots. Sauté until aromatic. Transfer the mixture to the slow cooker. Deglaze the skillet once more with red wine and pour that into the slow cooker as well. Build the Base. Add the remaining red wine and bay leaves to the slow cooker. Mix to combine. Add a bit of water if needed to fully submerge everything. Cook on high for 8 hours, or until the beef is tender. Shortcut: Use a pressure cooker for 1 to 1.5 hours instead. Shred and Reserve. Once cooked, discard the bay leaves. Let the mixture cool slightly. Coarsely shred the beef and reserve the cooking liquid (stock). Set both aside. Make the Mushroom Base. In a heavy pot over medium heat, add olive oil. Sauté mushrooms with salt and pepper until they start to release moisture. Add butter and soy sauce. Sauté until caramelized. Deglaze with a splash of the reserved stock. Finish the Stew. Add leeks and sauté until aromatic. Add the remaining reserved stock. Stir well. Stir in the shredded beef and remaining ingredients. Simmer over medium-low heat, stirring occasionally. Continue cooking until the mixture is reduced and thickened to your liking. Optional: Use a couple tablespoons of flour during the sautéing stage to thicken faster. Serve. Spoon the stew over a bed of mashed potatoes. Garnish with fresh parsley. Enjoy warm. Hearty and yummilicious... Mama Mia... Recipe Video: