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Jet Tila's Prime Rib Roast with Horseradish Cream Sauce

Low and Slow Prime Rib Roast with Horseradish Cream Sauce

If you’re not sure how much prime rib to prepare, plan on 1 pound (454 g) per person; this will allow for some leftovers and big eaters.

Beef Chow Fun

This post is brought to you by Lee Kum Kee. This recipe is my own. Thanks for supporting the sponsors that allow me to create posts like this.

Slow Cooker Pulled Pork

We love pulled pork but never have the time to babysit and smoke a pork butt (shoulder) for half a day. We created this recipe to replicate that pull-apart, smoky, tender deliciousness.

Pad See Ew with Chicken

This post is brought to you by Lee Kum Kee. This recipe is my own. Thanks for supporting the sponsors that allow me to create posts like this.

Sweet and Salty Brown Butter Chocolate Chip Cookies

You can store the dough as a log. Wrap the finished dough with plastic and roll it into a 5-inch (12.5-cm) log. Chill until ready to use. You can cut slices off the dough and bake.

California Roll and Sushi Rice

Pro Tip: This rice vinegar can be mixed and held for weeks before using.

Super Fluffy and Buttery Mashed Potatoes

Roasted garlic, chives and wasabi are all fun add-ins to give your mashed potatoes some variety.

Remember that crust is not just a vessel for filling but also an opportunity for flavor. Consider creating greater complexity of flavors in your crust by substituting part or all of the liquid in your dough with liquids that are complementary to your filling. For example, use Applejack or bourbon in your apple pie dough. Keep in mind that the egg creates a shiny surface on pastry while the milk creates the browning effect. You can always substitute water for the milk if your pastries tend to brown too much or too quickly.

Crispy Cast-Iron Roasted Brussels Sprouts with Bacon

Cast iron is the best pan for deep browning on the stove and finishing in the oven because of its heavy build and ability to hold heat.

Wild Rice with Almonds and Dried Cranberries

You can use this dish as a simple stuffing or dressing. It’s great paired with duck, turkey, pork or venison. We love to make this recipe for the holidays.

Beef and Broccoli

This post is brought to you by Lee Kum Kee. This recipe is my own. Thanks for supporting the sponsors that allow me to create posts like this.

Holiday Herb-Brined Roasted Whole Turkey with Gravy

If you’re not sure how much turkey to buy per person, buy 1 pound (454 g) per person to be safe. That will make for a great meal plus enough leftovers for a second delicious meal.

Thai Sweet Hot Chicken Wings

It’s no secret that my food vice is fried chicken wings. If I had no self-control I’d eat about 10 pounds a day. Not just any though, these are my famous sweet and hot wings. It’s the perfect balance between sweet, hot, and savory. Using tempura flour will give you a super crunchy exterior that will soak up this great sauce.

Family Dinner Roast Chicken with Shallots and Tarragon

Every cook needs to know how to roast a perfect chicken. There are three critical steps: 1. Season the bird inside and out with a dry or wet brine. I like dry because it means fewer steps and most birds are already pumped with saline and will therefore be moist. 2. Dry the bird overnight in the fridge to get perfect crispy and delicious skin. 3. Learn a simple pan sauce made from pan drippings, herbs and butter. Once you master the chicken, these same steps can be applied to any roast beast.

Burnt Milk Ice Cream

Neither one of us can ever say no to a cool, creamy bowl of ice cream. Ice cream is technically a custard, which is simply the combination of eggs, milk or cream and sugar.

Peanut Butter Cup Tart with Chocolate Cookie Crust

Peanut butter cups are iconic. They’re a childhood favorite for Ali. Okay, who are we kidding—they’re an adult favorite, too! So, I’m taking this classic flavor combination and creating a tart. Sweet peanut butter filling inside a chocolate cookie crust with a chocolate ganache topping makes a grown-up peanut butter cup.

Coca-Cola® Carnitas

Carnitas is a versatile meat that makes a great filling for tacos, nachos, tortas, burritos and sopes. We always have it shredded in the freezer to cook up with scrambled eggs with onions, tomatoes and chiles in the morning. We call it pork-chaca, the piggy version of the beef dish machaca.

Irish Soda Bread

Thai Crepes with Pandan Cream (Khanom Tokyo)

Pecan Bourbon Sticky Buns

Thai Sticky Rice

Most “sticky” rice is short grain, like the kind you eat at sushi. And fragrant rice are usually long grain like jasmine or basmati. Thai sticky is uniquely fragrant, sticky and long grain. It only grown in the region between Thailand and Vietnam. And it’s one of the few rice varieties that you actually steam. It soaks up much of its water during the soaking process. Although we call most rice steamed rice, it’s almost all boiled. A Thai sticky rice steamer is the best tool for cooking sticky rice and they are cheap to buy.

Thai Pork Jerky (Moo Dat Diow)

Pineapple Fried Rice

Pico de Mango

Mango Margarita

You don't need an excuse to have a margarita...ever. But if you're going to have one, try my recipe for a Mango-Rita.

Guacamole (with Mango)

Want to make the most-unforgettable guacamole? Add these two ingredients to the mix: garlic salt and mayo. Trust me on this. It will be the creamiest guac ever.