With chicken stock, garlic, thyme and parmasean.

Using the spinach from last recipe

first time cooking eggplant! its my favorite, i have no idea why ive never made it myself before, had to transport it to the pan because i didnt have a big enough dish lol

Mixed with creme fraice, onions and chillies

i love making these when i’m craving something easy. also, as a peanut fiend, you can’t go wrong with a lot of peanuts.

One of our family's favorite combinations: fried potatoes, boiled beef tongue, and vegetables.

Guacamole beef and cheese

apparently this is some sort of french comfort food dish idk it was fun to make though

A couple of weeks ago I saw Alton Brown's video on classic American side dishes for Independence Day cookouts and decided I would try the beans. I finally made them today per Brown's recipe and they are absolutely the best baked beans I've ever eaten. Well be having these tonight with pork loin roast, corn on the cob and Mom's potato salad. Can't wait!

My first time making pesto and it turned out really well!

The initial plan was to make homemade gnocchi but that didnt work out lol, the only other pasta I had was macaroni so I used that and it worked great!

Also roasted some cherry tomatoes in the oven with some olive oil, salt, and pepper to put on top, as well as a pan fried chicken breast. I was really proud of all of it! especially the chicken because I think this was the first time i really cooked it PERFECTLY

I've been on a journey of cooking new things every weekend to expand my skills in the kitchen, and this is one of the few times where I can say I nailed every component of this meal on the first try! (well... minus the gnocchi lmaooo)

Thanks for looking.

Tomatoes, garlic, onion, tomato paste, herbs, salt, pepper, and pinch of sugar.

Then put on top of some torttellini.

Added a seseme seaweed topping on the tonkarsu and kwipi mayo

I marinated the chicken overnight in a mix of soy sauce, brown sugar, chili garlic sauce, gochujang, fish sauce, lemon pepper, gochugaru flakes & cornstarch. I smoked the chicken on the middle rack of my “Weber Smoky Mountain” smoker with the water pan removed at 300F using a mix of lump charcoal & mesquite wood. While the chicken was smoking I cooked the used marinade allowing it to boil 3 minutes so it was food safe, then I added some cold butter & stirred it in until it became a homogeneous mixture; now it’s ready to be used as a glaze. I flipped the chicken every 8 minutes basting every time. I finished the chicken right over the fire to really sear in that glaze & get some char. The finished plate is white rice & corn on the cob to go with the chicken. Next time I’m definitely going to reserve some of the marinade to make a flavored butter to add to the corn & rice as well, but I’m definitely making this again.

Simple paneer, capsicum, onions and tomatoes. The magic is the kadai spice mix made by roasting indian spices before grinding them.