I Am... The Best Nugget Ice Maker on Amazon (and elsewhere)
Have you ever dreamed of a nugget ice machine at home but are wary of the lofty promises? We have one, and you can read all about the experience of owning your very own nugget ice maker below. If you know, you know nugget ice. It’s the good ice. The adorable, chewable ice that is practically a snack in itself. I LOVE nugget ice with a passion and last year my dream came true when Mike gifted me a nugget ice machine for Christmas. A nugget ice machine has been on my radar forever. I conveniently forgot about home nugget ice makers and I must say, my Christmas gift was both a surprise and an absolute win! Christmas day was full of nugget ice and everyday after we have enthusiastically used our nugget ice maker.
What is nugget ice?
If you’re not in the know, you might be wondering, what the heck is nugget ice? Yes, it’s just ice, but really, it’s special ice! Nugget ice has air pockets giving it layers and layers. Think of nugget ice as the croissant of the ice world. The layers create pockets of air, making nugget ice fluffy and not at all dense or hard. Nugget ice is fluffy and chewy.Why is nugget ice special?
Nugget ice is not regular ice. It’s shaped, unsurprisingly, given its name, like a small nugget. Because it’s made in a machine that adds pockets of air, the nuggets are softer and chewier. The air pockets let liquid seep in, flavoring the ice so they become little chewable nuggies of whatever beverage you’re drinking. It has the ability to cool drinks fast while melting slow. The special part is the texture: crunchy on the outside and chewy on the inside.How is nugget ice made?
Nugget ice is a special process of flash freezing water while extruding it through tiny holes. Most nugget ice makers work like this:- The water passes through an extruder that has small holes
- As the water pushes through under pressure, little droplets form
- The droplets flash freeze into nuggets with air pockets naturally forming during the freezing process.
- Boom, you have nugget ice!
Homemade nugget ice
It used to be that nugget ice at home was a dream, but now, there are so many counter top nugget ice machines out there. The only way to make nugget ice at home is with a nugget ice machine.Best nugget ice machines
We absolutely love our Easyera nugget ice maker. It makes ice quickly, in about 20 minutes, it’s super easy to clean, and it’s pretty compact. Sure, it’s a little noisy, but the nature of nugget ice means that the extrusion and freezing process is always going to be a little loud. We’ve never had any issues with our nugget ice machine. There’s a self cleaning mode and it makes more than enough ice for the two of us. I love that it’s smaller than so many of the other nugget ice machines out there because it lives permanently on our countertop. The GE Profile Opal 2.0 Ultra nugget ice maker has been floating around a lot lately but it’s HUGE and apparently it’s not very easy to clean. Plus, at $629 it’s double what we paid for our nugget ice maker. We haven’t tried the ice from the Opal, so I can’t comment on the ice quality, but for the countertop size and price, I definitely think the Easyera is the way to go. Plus, call me old, but I’m not really sure why I would need a nugget ice maker with built in wifi and voice control. I spent a little time perusing amazon because let’s be honest, there’s nothing I love more than online shopping, and if I had to choose a different nugget ice machine, I think I would get the Vevor. Apparently it’s super quiet which is perfect for people who can constantly hear humming slash machine noises and it keeps the nugget ice frozen for a pretty long time. It does look a little big, but I like the stainless steel housing and it has several positive verified purchase reviews.Where do they have nugget ice?
Probably the best known place for nugget ice is Sonic Drive-In. People go to Sonic simply for their ice: both in drinks and to buy bags of nugget ice. Lots of other places have nugget ice too, if they have nugget ice machines. I’ve been to gas stations (Buc-ees) with nugget ice as well as independent soda shops. HTeaO in Texas has nugget ice (try a mix of sweet coconut and sweet almond green, it’s heaven!).Other nugget ice machines
I haven't tried these ones but I've taken the hopefully helpful step of collating the 4 bestselling machines on Amazon below, along with their iceage per day, in no particular order:- ecozy Nugget Ice Maker Countertop with Handle (33lbs/days)
- HOMEZAY Pebble Ice Maker with Soft Chewable Pellet Ice (33lbs/day)
- COSTWAY Self Dispensing Nugget Ice Maker (56lbs/day) - honestly this one looks pretty cool
- Silonn Smart Pebble Ice Machine (44lbs/day)
Nugget ice vs crushed ice
There’s no competition, it’s nugget ice every time. Crushed ice is regular ice that is crushed into small irregular chunks. It has the same consistency and hardness as regular ice. Because it’s regular ice, the melt rate of crushed ice tends to melt quickly, watering down drinks. Nugget ice minimizes dilution and has a better crunch/chew experience. Nugget ice forever and ever! xoxo steph Read More →
I Am... The Search for the Best Chocolate Chip Cookie in the World
I love chocolate chip cookies. Mike and I love traveling. One day, we were chatting about how Mike always gets the same dish every time we get udon. He always orders niku udon so he has a very deep knowledge of how it’s supposed to taste and thus knows when and where it tastes good. Inspired by that, I told him that I wanted my own niku udon. But what?! What was something that I loved that they almost always universally make everywhere in the world? I thought about it long and hard but ultimately couldn’t come up with anything. I mean, I love beef chow fun, but do I really want to eat beef chow fun everywhere – even potentially in Egypt?
The Best Chocolate Chip Cookie
It was Mike who came up with chocolate chip cookies. And it was perfect! I deeply, deeply love chocolate chip cookies. And we see them almost everywhere, from humble mom and pop bakeries in the middle of America, to high end patisseries in Paris. And so, my search begins. I’m going to try to eat a chocolate chip cookie from every city we visit. I’m on a search for the best chocolate chip cookie in the world. Let me know where your favorites are and I will definitely search them out. Is it crazy to travel for chocolate chip cookies? Yes. Am I crazy? Yes, for cookies!A note on my perfect chocolate chip cookie
My perfect chocolate chip cookie is thick, with crisp caramelized edges, soft and chewy insides, a slightly gooey center, and pools of melty chocolate. The cookie part needs to have that caramelized hint of toffee and I like larger pools of semi sweet dark chocolate rather than small milk chocolate chips. Warm is always better but a good cookie is a good cookie. A great cookie even tastes good they next day. Each cookie will be rated on a 25 point scale, 5 points each for edges, middles, chocolate, cookie, and taste. Please let me know your favorite chocolate chip cookies. With luck, I hope to try them all! This page will be continuously updated with chocolate chip cookie reviews, so be sure to check back. I’ll also be posting individual, in-depth reviews. Updated whenever I eat a new cookie! [caption id="attachment_30569" align="alignnone" width="1450"] Standard Baking Co's famous Chocolate Chip Cookie[/caption]Standard Bakery Co, Portland, Maine 13/25
I had high hopes for this “fresh from the oven!” cookie, but ultimately, it was a DNF for me. It was slightly warm from the oven, which made the chocolate chunks melty, but really, I think I expecting too much. Read the full Standard Baking Co. chocolate chip cookie review here. [caption id="attachment_30564" align="alignnone" width="1450"] Flour Bakery's famous Chocolate Chip Cookie[/caption]Flour Bakery, Boston, Massachusetts 18/25
This cookie didn’t have an immediate wow factor while I was looking at it in the case, but upon my first bite, I was sold. Softer golden edges with a fudgy chewy middle and large chunks of both semi-sweet and milk chocolate. Read the full Flour Bakery chocolate chip cookie review here. [caption id="attachment_30568" align="alignnone" width="1450"] Maman's famous Chocolate Chip Cookie[/caption]Maman, New York City, New York 13/25
This cookie was meh. I had read so many good things about it that I guess I built it up in my mind. It’s a very nutty chocolate chip cookie, which can be a good thing, but didn’t really work for me. It did come out of a warming case though. It was a DNF for me. Read the full Maman chocolate chip cookie review here. [caption id="attachment_30566" align="alignnone" width="1450"] Jacques Torres's famous Chocolate Chip Cookie[/caption]Jacques Torres, New York City, New York 17/25
I wasn’t particularly excited to try the “famous” Jacques Torres CCC – it’s been around for a while and I admit, I buy into hype (ie Chip and Levain). The cookies were flat and giant and they looked kind of old, but when I bit into one, I fell in love. It was flat and chewy and crispy and I really really ended up loving it. No joke, it was my favorite NYC CCC and I didn’t expect that at all. Read the full Jacques Torres chocolate chip cookie review here. [caption id="attachment_30561" align="alignnone" width="1450"] Chip NYC's famous Chocolate Chip Cookie[/caption]Chip, New York City, New York 12/25
I wanted to love this cookie, I did, but it didn’t even pass my chocolate chip cookie matrix! If you love cookies that taste like scones, maybe this cookie is for you. It was a definite DNF for me and it made me so sad. Read the full Chip NYC chocolate chip cookie review here. [caption id="attachment_30567" align="alignnone" width="1450"] Levain's famous Chocolate Chip Cookie[/caption]Levain, New York City, New York 13.5/25
This was another cookie that I was pretty hyped up to try because I naively believe in Instagram hype. It was definitely better than Chip but it was still not the kind of chocolate chip cookie I’m looking for. A bit too dough-y and underbaked for me. Read the full Levain chocolate chip cookie review here. [caption id="attachment_30570" align="alignnone" width="1450"] Slab's famous Chocolate Chip Cookie[/caption]Slab Sandwiches and Pie, Seattle, Washington 19.5/25
This was an almost perfect chocolate chip cookie experience. The cookie was super fresh and had just the most amazing contrasting textures. Sweet with a good hit of salt. A very very good cookie, both slightly warm from the oven and even later, cold, after being left in the car. Read the full Slab Sandwiches and Pie chocolate chip cookie review here. Read More →
I Am... Basque Cheesecake Recipe
Basque cheesecake is the easiest cheesecake ever: creamy and sweet with a burnished burnt top that contrasts with the insides just right. Basque cheesecake is the best combination of taste and texture. The edges of the cheesecake are slightly firmer with a lingering tongue coating smoothness that gives way to a supple molten cream center that barely holds together. The contrast is what gets me every time – a soft and cake tender shell surrounding a velvety smoothness that barely holds its shape, like the most decadent slice of triple cream brie. Confession: I don’t know if I’m proud to admit this or not, but I ate an entire cheesecake. By myself. Okay, Mike had one tiny slice, but I absolutely ate the rest of it. And the truth is, this isn’t even the first time I’ve eaten a whole cheesecake. Cheesecake is my jam. I love it so much. It can be dense like New York style, or fluffy, like Japanese. To be honest, it doesn’t really matter, there’s just something about cheesecake that is so addictive. I don’t like to make cheesecake much because it’s so dangerous to me. But when I do make it - more often than I’d like to admit, I will always, always make a Basque burnt cheesecake. They’re glorious: a creamy, lightly sweetened cheesecake with a deeply burnished almost burn top that contrasts beautifully with the insides.
What is Basque cheesecake?
Basque cheesecake is somewhat new. It was invented in San Sebastian (a seriously good food city – Mike and I are dying to go back) in the 70s, back when they first got Philadelphia cream cheese. They did a bunch of experiments and the one cheesecake they kept coming back to was a crustless, burnished cake that was light yet dense and full of cream cheese flavor. The restaurant that invented it is called La Vina and while there are plenty of recipes online that claim they have the recipe, I went with an amalgamation of a bunch of different ones because after I went down the Instagram cheesecake hole, I discovered that the Japanese version of Basque cheesecake looks even more amazing because they have the slightest bit of ooze in the middle. You might be skeptical of the burnt top, but when you taste this, all those thoughts will fly out of your heat. The top reminds me of the very slight bitterness of the brûlée on creme brûlée. The actual cake is lightly sweet, with a good amount of cream cheesiness and is just the right amount of dense. Basque cheesecake is incredibly addictive.Are you convinced?
If you aren’t, here are a couple reasons why you should make a Basque burnt cheesecake- because you love cheesecake
- you want to make a cheesecake without a springform pan or a finicky water bath
- it's a cheesecake recipe without a lot of ingredients: this one has only 4!
- you saw Basque cheesecake on the socials and you’ve been interested but haven’t made the leap
- you can make it in the air fryer!
Cheesecake Ingredients
One of the reasons I love this cheesecake so much is that it only has 4 (only four!) ingredients:- Cream cheese. My favorite cream cheese is Philly cream cheese, of course. Make sure you temper it at room temp so it it silky smooth and creamy without any lumps
- Sugar. Not too much sugar, just enough so it’s lightly sweet and delicious. I’ve only ever used granulated sugar, but I think brown sugar would add a hint of depth and caramel flavor.
- Eggs. You’ll need 4 large eggs to stabilize and hold the cake together. Make sure you get some nice, high quality eggs.
- Heavy Cream. Heavy cream is what makes this cake SO smooth and rich. You might also know heavy cream as whipping cream. Either will work as long as it has over 36% milk fat.
How to make Basque cheesecake
- Cream. Cream together the cream cheese and sugar. It’s best if your cream cheese is ultra soft. I like to leave it out at room temp for as long as possible before creaming so it blends up completely lump free. If you have a stand mixer, use the paddle attachment and remember to scrape down the sides.
- Mix. Add the eggs, one at a time, mixing in completely without adding too much air. If you’re using a stand mixer, add the eggs and beat with the paddle on low.
- Stir. Slowly pour in the cream and stir until combined.
- Bake. Pour the batter into a parchment paper lined pan and bake in a super hot oven so the top gets nice and burnt while the inside stays creamy.
The best (and easiest) cheesecake I’ve ever made
Seriously guys, this is my best cheesecake ever. Usually it only takes me a couple of days to finish the entire cake, which is bad news. The good news is that Basque burnt cheesecakes are incredibly easy to make. There are no water baths, you don’t have to use a finicky springform pan, you can just squish your parchment paper in rustic style, and somehow, magically, you don’t have to worry about cheesecake cracks. All you need to do is remember to have everything at room temp so the cream cheese mixes up nice and smooth.Basque cheesecake FAQ
Can I make this in the air fryer?
Yes, you can absolutely make air fryer basque cheesecake, especially since it’s made in a 6 inch pan. To air fry, preheat your air fryer at 400°F then bake the cheesecake for 20-25 minutes, depending on if you want a runny or set center.What kind of pan should I use for Basque cheesecake?
The best pan is one that has tall sides so your cheesecake can be burnished and brown on the top with just the slightest bit of jiggle in the middle. I like to use 6 inch rounds that are at least 3 inches in height. I’ve also baked Basque cheesecake in loaf pans and it comes out really nice when you slice it up. The best part about Basque cheesecake is that you don’t need to use a springform pan and you don’t need a finicky water bath. Take advantage of that and use any pan you have. The deeper and smaller the pan, the more likely you will have a jiggly ooze-y cheesecake. The larger and more shallow your pan, the more likely you’ll have a firm cheesecake.How to line the pan for Basque cheesecake
Measure out a piece of parchment paper larger than you cake pan, scrunch it up into a ball, then flatten it out. That will make it easier to line and push the parchment into the edges of the pan. If you’re worried, you can double line the pan.Which cream cheese for basque cheesecake
They always, always, use Philadelphia cream cheese for Basque cheesecake in San Sebastián. Really, it’s the only cream cheese I use too. Let it sit out on your countertop to come to a soft and squish temperature so your cheesecake batter ends up super smooth.Baking time
This depends on how creamy and jiggly you want the middle of your cheesecake to be. For a runny, creamy, just set center bake for 20 minutes. For just a bit creamy, go for 25 minutes, and for set, 30 minutes. Burnt top: To the the burnished top while still have a runny center, turn on the broiler and keep a close eye on it while it browns. It only takes a couple of seconds.Do I need to chill Basque cheesecake?
It’s best to let it cool completely: The cheesecake will continue to set and bake after you take it out of the oven, so leave it in the pan and let it cool completely before removing and serving. If you like a cold cheesecake you can pop it into the fridge and serve it once it’s completely cold. For a still runny center, after it’s completely cool, remove from the pan and slice without placing in the fridge.What to serve with Basque cheesecake:
NOTHING! It’s truly perfect as is, just sweet enough with so much flavor. Serve this up confidently just on it’s own or with a little nonchalant dollop of softly whipped cream. Some summer ripe berries wouldn’t be remiss, but I like it best on it’s own with nothing to distract from the glorious richness. The perfect accompaniment is a cup of coffee, hot and black, to highlight the sweetness.Basque Cheesecake
The easiest, creamiest, best cheesecake you’ll ever make, period.
- 2 bricks cream cheese (room temp, 8oz bricks)
- 3/4 cup sugar (5.2 oz/150 g)
- 4 large eggs
- 3/4 cup heavy cream (6.3oz/180 g)
Heat the oven to 430°F. (If you have convection mode, set the oven to convection.) Line a 6 inch round 3 inch tall cake pan with parchment paper with an overhang of 2 inches. I like to double line it just to make sure it pops out of the pan easily.
In a stand mixer, or by hand, beat the cream cheese with the sugar until smooth, making sure the sugar is completely incorporated, and the mixture is light, fluffy, and lump free. Be sure to scrape the bowl down.
Add the eggs, one at a time, making sure the batter is smooth and incorporated before adding another egg. Scrape down the sides of the bowl, as needed.
Slowly pour in the cream, mixing until just combined.
Pour the batter into the prepared tin and bake for 25-30 minutes. The top should be a dark amber and the middle should still wobble and jiggle. If you want the top to be more caramelized, leave it a bit longer, but know that the center will not be as gooey.
Remove from the oven and let cool in the pan on a wire rack at room temp until completely cool. Remove the cake from the tin and slice at room temperature for a gooey, lava-like cheesecake. If desired, place in the fridge to cool which will result in a soft and creamy cheesecake without the ooze. Enjoy!
I Am... Easiest Corn Pudding Recipe
This sweet corn pudding is truly the best ever: tender, creamy, corn custard with some bonus corn kernels for contrast and crunch. The first time I ever had corn pudding it was life changing. Mike and I were on a leaf-peeping trip through the Great Smoky Mountains and we stopped at a BBQ joint in North Carolina for dinner one night. The place was Buxton Hall — sadly it’s now closed — and my life was forever changed. I had my first Cheerwine (1000 out of 10 would recommend) and my first corn pudding.
Buxton Hall corn pudding
This is the only corn pudding I’ve ever made so when I say it’s the best, you’ll have to take that with a grain of salt. That being said, it is the Buxton Hall corn pudding recipe, which I scoured the internet to find. Comparing Buxton Hall’s corn pudding to other corn pudding recipes, it looks like BH’s pudding is more of a custard whereas most internet corn puddings are Jiffy Box-based with creamed corn. This corn pudding is a simple combination of standard pantry and fridge ingredients. It’s so simple to whip up and I’ve made three batches and counting with my fresh corn.What is corn pudding?
As a person who has never had corn pudding before, seeing the words “corn” and “pudding” together didn’t exactly conjure up joy. But, I love corn and I especially love side dishes. So of course, I had to have a side of corn pudding with our BBQ. It turned out to be my favorite part of the meal: creamy, sweet, with just a hint of savory, tender, and absolutely delicious. It was so good that I ordered an extra for dessert and a bonus to take home with us so I could have it for breakfast the next day. Corn pudding is essentially a corn casserole, beloved in the South and often found on Thanksgiving tables. In my opinion, it’s a perfect side dish and compliments almost anything. Think of it like a softer, more delicate cousin of cornbread or the sturdier brother of creamed corn. Corn pudding is a tender, spoonable, corn custard, held together by eggs and just a touch of thickener. It holds its shape when you spoon it up, but just barely. It’s soft and smooshy and even people like Mike, who doesn’t like mushy textured foods, likes it. I just love it! I knew I wanted to make it at home, but I just never got around to it, until now.How to make the easiest corn pudding
All you do is blend everything together - not too much, just until barely smooth - pour it into a casserole dish and bake. Let it cool slightly before digging in.Corn pudding ingredients
No Jiffy Mix here, just whole, fresh ingredients:- corn - of course you’ll need corn for your corn pudding. I used fresh corn because, well, fresh corn, but this will work with frozen or canned corn as well.
- eggs - eggs are the base of the corn custard and give the pudding some structure.
- heavy cream - heavy whipping cream adds a dreamy, smooth creaminess to the pudding
- buttermilk - just a bit of buttermilk adds tang and contrast. If you don’t have buttermilk on hand, just substitute with a tiny bit more cream mixed with water and a touch of vinegar or lemon juice.
- sugar - you can leave this out if you don’t have a sweet tooth, or adjust it as needed. I’ve had it both ways, depending on how much extra sugar I’m willing to have. It’s good with and without but I’m going all out, I include it.
- butter - just a bit of butter because what is corn without butter?
- baking powder - a bit of baking powder is going to fluff everything up so it’s not dense or gloopy.
- cornstarch - see below
Cornstarch
The original recipe I found uses flour as the thickener, but I swapped it with cornstarch and found it just so much more silky. Plus, using corn starch for corn pudding just seems more fitting. You can use flour if you don't have cornstarch but I couldn't resist the elegance about using cornstarch in a corn pudding.Corn season
Late summer is corn season. It’s when you start to see bushels of corn at the grocery store and if you’re lucky, the drive-thru corn huts on the side of the highway. I truly love corn in all and any preparations and feel so lucky that there are fields and fields of corn growing just a couple of hours away from home. Fresh corn season is truly the best, mostly because it’s the only time you can hit up the corn-drive-thru, which is exactly what we did on the way home from a camping trip.The best corn is fresh picked
If you’re lucky enough to live near a corn farm, then you know that the best corn is right from the field, into your mouth. Fresh picked corn is just better: it’s sweeter, juicier, and more crisp. You can even eat it right off the cob, no cooking involved. Some farms even let you u-pick corn from the fields! We haven’t done that this year yet, but we have visited the drive-thru corn huts twice. We actually have a corn loyalty punch card, which are words I never thought I’d say in my life. Every year, when we drive into the interior, Mike and I spot the green and yellow corn huts on the highway, just hibernating until it’s their time to go to work. This is the first year we’ve done the corn drive-thru and it was everything I dreamed.Corn drive-thru
It sounds like something out of a movie, but it’s real! You drive up to the corn hut and tell them how many ears of corn you want - either half a dozen or a full dozen. The full dozen comes with 13, so obviously you want to go with that. The corn is super fresh and fragrant and when you put it in your car and drive home, the smell of fresh corn will drive you insane in the best way possible. When the hut sells out, you’re out of luck because they only sell corn they’ve picked that day. I am in love with corn pudding forever and ever. In fact, I’m going to go make some right now. Happy pudding-ing!Corn Pudding
This sweet corn pudding is truly the best ever!
- 2 cups corn kernels (fresh corn preferred, canned if needed)
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup buttermilk
- 2 tbsp sugar
- 2 tbsp butter
- 1 tbsp corn starch (or flour)
- 1 tsp baking powder
- 1/2 tsp salt
Heat the oven to 350ºF. Combine all ingredients and blend until almost smooth.
Pour the batter into the baking dish. Optionally top with more corn as desired.
Bake until the top is golden brown and the center is set, about 45 min. Pudding is done when an inserted toothpick comes out clean.
Cool for 10 minutes, then enjoy!
Inspired by Buxton Hall (RIP in peace)
I Am... Best Brown Butter Chocolate Chip Cookies
I am straight up obsessed with chocolate chip cookies. Chocolate chip cookie day is today, Aug 4. Is another quintessential cookie out there? I think I would even go as far as saying that in a game of MFK of chocolate chip cookies, peanut butter, and oatmeal raisin, I’d definitely M chocolate chip cookies, F oatmeal raisin, and K peanut butter. Chocolate chip cookies just that good. If I could only ever have one cookie for the rest of my life, it would be a brown butter chocolate chip cookie.
I really, really love chocolate chip cookies
There are over 10 chocolate chip cookie recipes on I am a Food Blog (some of them are slight variations, but all with chocolate chip cookie bases) and I think it’s safe to say that I have tested, made, and eaten a LOT of chocolate chip cookies in my life. I’m even on a never ending quest to find the best store bought chocolate chip cookie in the world. [caption id="attachment_30570" align="alignnone" width="1450"] Slab's famous Chocolate Chip Cookie[/caption] The thing is, every single time I think I’ve found the one cookie to rule them all, I can’t help but wonder if there’s something better out there. Damn, now that I think about it, I have cookie commitment issues. But, I think I’ve found it guys. I think this homemade cookie is absolutely the one. I know I’ve said it before, so don’t think of me as some sort of thirsty cookie lover because this time I’m sure of it. This is the cookie I want to commit to.Why these are the best chocolate chip cookies
The caramelization of the combination of the two sugars, the nuttiness of the browned butter, the immense amount of pools of melted chocolate…swoon. It has slightly crisp buttery edges with a hint of toffee and a soft, dense and chewy center barely held together because of all the chocolate. The tops are craggy with those ever instagramable ripples and it’s just the perfect balance between sweet and salty. This cookie makes my heart beat a little faster. Cue the heavy breathing. SO GOOD. The recipe is an amalgamation of all the cookies that have come before it. It stands of the shoulders of giants. In honor of all the cookies I’ve loved before, this is it: my best salted brown butter chocolate chip cookie recipe.For the best chocolate chip cookies, use brown butter
Browned butter in chocolate chip cookies is definitely a thing and I happen to like the little hint of hazelnut nuttiness it adds, but only if you brown the butter just enough. Plus, there’s the bonus of not having to wait for your butter to come to room temperature when you want cookies. Just make sure you keep an eye on the butter –you can definitely go too far and have blackish bits in your browned butter, which are a big no for me. I like to brown just to the point where there are little flecks of brown. Of course, when you brown butter, you lose moisture, so that moisture is added back in with an extra pat or two of butter after the butter is browned. The extra pat of butter helps cool down the butter too, which is awesome because you don’t want your cookie dough too warm which will cause them to spread.What is brown butter?
Brown butter, also known as beurre noisette (hazelnut butter in French), is an out of the world delicious concoction originally used in savory French foods but is now used everywhere butter is used. It’s deeply golden, flecked with brown bits, nutty, and incredibly aromatic. Brown butter is perfection. Browned butter brings so much flavor to baked goods for just a tiny bit of extra effort. It’ll add a nutty caramel roundness and highlight the brown sugar making these chocolate chip cookies taste caramelized, deep, rich, and intense.How to brown butter
Brown butter is made by melting unsalted butter over very low heat, allowing it to separate into butter fat and milk solids. The milk solids fall to the bottom of the pan where they start to brown until they reach the color of hazelnuts. Here’s a step by step!- Warm: start your butter, cut in in small pieces in a cold pan and warm it slowly so that it melts evenly.
- Sputter: once the butter has melted, it will start to bubble and foam as the water is cooked off and the fat left begins to sputter. The butter will still be yellow. Stir gently and turn down the heat if it starts to splatter too much.
- Foamy: the butter will foam and the foam will change from pale to very yellow as the water is cooked off and you’re left with the milk solids, which you should see floating near the bottom of the pan.
- Brown: the butter will start to look deeply yellow and start to become golden and brown. The milk solids will become even more visible and your place will smell amazingly toasty, nutty, and caramel-y.
- Remove: Once your brown butter is to your liking, take it off the heat and pour it out into a liquid measuring cup as the milk solids will continue to toast in the residual heat.
- Bonus step: for these cookies, we need to add the water content that cooked out of the butter. Check the measurement on the butter and add in small pieces of room-temp butter until you get 1/2 cup of liquid brown butter.
How to make brown butter chocolate chip cookies
- Whisk together the dry ingredients, making sure they are throughly incorporated.
- Brown the butter then add in extra butter to make up for any liquid lost.
- Whisk the browned butter together with the sugars until lump free then whisk in the egg. Stir in the vanilla and fold in the flour and chocolate.
- Shape the cookies using 3 tablespoons of dough, placing one 1.5 tablespoon cookie dough ball on another 1.5 tablespoon cookie dough ball. Chill the dough while you warm the oven.
- Bake the cookies until golden and just firm around the edges, giving the pan a firm bang on the countertop when you take them out of the oven.
- Eat ALL the cookies!
Why these chocolate chip cookies work
Aside from the brown butter, I’d say I have a moderate amount of flour (the amount of flour is what determines if you have a thin or thick cookie) to a very specific amount of brown vs. white sugar. The amount of brown sugar is 3 times the amount of the white. According to the wisdom of the internet, cookies with more brown sugar end up tall and moist, while cookies with more white sugar end up thin and crisp. It’s a science thing. My kind of cookie is on the thicker side but not obscenely thicc like a Levain cookie – that just takes it too far.What kind of chocolate for chocolate chip cookies
Of course you can’t talk about chocolate chip cookies without talking about the chocolate. Chopped chocolate is key to these cookies. No more chocolate chips: just say no! Buy a chunk of semi sweet dark chocolate (we routinely have a Callebaut 811 semisweet dark chocolate slab in the pantry) and chop it yourself. You want that mix of large chunks and thin chocolate shavings to distribute themselves through the cookies so you have barely there streaks of chocolate in the dough to give the cookie a more chocolatey flavor and large chunks to melt into giant gooey pools. Eight ounces seems like the perfect amount of chocolate. You might feel like there’s not enough dough to take all the chocolate, but trust me, there is.How to shape chocolate chip cookie dough so they bake up extra pretty
Lastly, how you shape your cookies before baking is essential to how they come out after baking. If you want a thick and craggy cookie with ripples (like Sarah Keiffer’s famous pan-banging cookies) shape your cookies into little logs/cookie ghosties. These won’t come out quite as ripple-y and ridge-y as the pan banging cookies which are a bit thinner and have you removing and banging the cookies as they bake, but they do have a pleasing ripple or two on the outer edges making them pretty. My favorite way of shaping the balls of dough is using my trusty 1.5 tablespoon cookie scoop. I scoop out one ball of dough (with the dough flush to the scoop, so it’s flat bottomed), making sure to get a giant chocolate chunk in there, and place it on a parchment paper lined baking sheet. Then I scoop out another ball of dough (again with a large chunk of chocolate) and then smoosh it on top of the other ball, flattening the bottom ball just the tiniest bit. They end up looking like ghosties with a slightly larger bottom and a tall top. When you bake the ghosties, the bottoms spread out slowly and it’ll look like they won’t spread out as large as you want them too, but give them time. The tops of the ghosties will melt down during the final few minutes of baking until everything is uniformly level. When you take the cookies out of the oven, they’ll still be a bit soft and puffy. This is when you bang them against the counter to deflate them a little bit and give them the rings. One or two bangs should do it, then you let the cookies cool on the baking sheet.Tips and tricks for the best brown butter chocolate chip cookies
- Take your egg out of the fridge as your very first step so it can come to room temp. If your egg is too cold it will shock the warm butter and harden it and make your cookies extra puffy and mound up. Room temp ingredients are key. If you want to speed it up a bit, place your egg in a bowl of warm-ish tap water.
- Salted vs unsalted butter. go for unsalted butter so you can control the salt content of your cookies with both salt in the batter and sprinkled on top.
- Chill your dough. Chilling your dough helps develop a deep caramel flavor and gives you crispy edges, chewy insides and crackly tops. The butter has a chance to re-solidify in the fridge, which makes your cookies plush and thick.
- Don’t over mix. If your cookies are extra puffy and don’t flatten out it might be that you over mixed them and whipped in too much air when you were whisking the butter, sugar, and egg.
Other recipes with the delicious nuttiness of brown butter
- snickerdoodles
- dark chocolate macadamia cookies
- toffee chocolate chip cookies
- brown butter brownies
- blueberry oat bars
- pumpkin cupcakes with brown butter frosting
Please make this cookie, I beg you
There you have it! My all time new favorite, salted browned butter chocolate chip cookies. Essentially this is a remake of my ultimate chocolate chip cookie: made sexier with some brown butter, extra (and better) chocolate, and a more pleasing modern cookie shape. Cheers to always improving! I implore you to try this recipe and let me know what you think. Am I crazy or is this cookie the one?Brown Butter Chocolate Chip Cookies
These chocolate chip cookies are butter-ly amazing!
- 1.5 cup all purpose flour (200g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter (plus 1-2 tbsp extra, divided)
- 3/4 cup brown sugar (150g)
- 1/4 cup sugar (50g)
- 1 large egg
- 1 tsp vanilla
- 2 cup chopped semi sweet dark chocolate (about 8oz)
- flaky sea salt (to finish)
Whisk together the flour, salt and baking soda in a bowl and set aside.
Brown 1/2 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Transfer butter to a liquid measuring cup and see how much water content you lost. You want to have 1/2 cup of butter, so stir in the remaining 1-2 tablespoons of butter if you need it – the butter you add in should melt slowly and not foam up.
When the butter is melted and slightly cool, whisk in both sugars until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla and use a rubber spatula to fold in the dry ingredients until no dry spots remain. Fold in the chocolate.
Use a 1.5 tablespoon cookie scoop and scoop out two balls of dough, so that each cookie is 3 tablespoons large. Smoosh the two balls on top of each other – they should kind of look like a log and you should get about 14-16 cookies depending on how big your chocolate chunks are. Place the logs on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for 15-30 minutes, or as long as it takes for your oven to heat up.
Arrange the racks in the upper and lower thirds of the oven and heat to 375°F.
Space out the cookie logs (standing tall) on parchment paper lined rimmed baking sheets, leaving plenty of space in between. Bake, rotating and moving trays halfway if browning unevenly. Bake until golden brown and firm around the edges, 10-12 minutes.
Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram). Sprinkle with flaky sea salt, let cool on the baking sheets and enjoy!
I Am... Green Goddess Salad
If you love chopped salads, you’re going to love this green goddess salad. This salad has been all over my Tiktok. Green goddess salad isn’t anything new, but this version does it with a twist and it’s pretty amazing. If you have any resolutions this year to eat healthier or go vegan-lite or full on vegan, this salad should be in your back pocket. I have this thing where I love eating salad with a spoon. Weird, I know, but chopped salads will forever and always be number one in my heart. So when I saw @bakedbymelissa dicing up cabbage and cucumbers and mixing them with sliced green onions, I was sold. She serves it up with a creamy vegan green dressing and scoops it up with tortilla chips, pure magic!
What is green goddess salad?
Any salad that’s tossed with green goddess dressing is a green goddess salad. There are hundreds of takes and variations which is nice because it’s perfectly customizable.Green goddess salad dressing
Its pretty green tint is what inspired the name “green goddess.” Invented in San Francisco, the original recipe calls for anchovies, green onions, parsley, tarragon, mayo, sour cream, and chives all blended into a creamy tangy dressing. The green goddess salad dressing we’re making today doesn’t have much in common with the classic aside from the chives and green onions. There’s no anchovies, mayo, or sour cream, making it completely vegan. The dressing is a riff off vegan pesto and is herby, fresh, bright, and slightly tangy. It also has an addictive cheesiness to it because of the nutritional yeast.Green goddess salad ingredients
The salad itself is simply cabbage, cucumbers, green onions, and chives, all cut into a very fine dice, similar to a finely chopped coleslaw. The dressing is Melissa’s green goddess dressing, which is a take on a vegan pesto with walnuts and nutritional yeast instead of pine nuts and parmesan.How to make green goddess dressing
For the dressing you’ll need:- lemons - the juice of two lemons adds freshness and acidity
- olive oil - extra virgin olive oil for the good fats
- rice vinegar - a bit of extra tang and hint of sweetness
- shallot - a sweeter onion flavor
- garlic - because garlic
- basil - for that herby freshness found in pesto
- spinach - for a bit of extra green
- nutritional yeast - adds cheesy savoriness and B12 vitamins
- walnuts - a hint of a nutty base
- salt - to meld all the flavors and highlight the highs
Storage and make ahead
The salad keeps for 2-3 days in the fridge, either dressed or undressed. If you want to make it ahead of time just to have around, it's better to dress it beforehand. The acid in the dressing keeps it fresh and cabbage is very hearty, it'll taste great!What is nutritional yeast?
Nutritional yeast is cheesy, nutty, and full of flavor. Think of it like powdered cheese, but vegan and shelf stable. It’s a flaky, golden powder that’s made from a species of yeast grown specifically for food, then harvested. When harvested, heat deactivates the yeast, then it’s washed, dried, and crumbled. The result is a cheesy, nutty, savory ingredient that is used to make vegan cheese sauces, vegan dips, in soups, scrambles, stews, and more. Like its name implies, it’s super nutritious, full of protein, B vitamins, and antioxidants. This recipe works best with large flake nutritional yeast, which you should be able to find anywhere that carries bob's red mill, or online.Green Goddess FAQ
- Can I make this in advance? Yes! Cabbage is super hearty and you can make this in advance, it will keep in the fridge for 2-3 days, just make sure to give it a good stir before serving.
- I don’t like cabbage what can I use instead? If you don’t want your salad base to be cabbage, use shredded kale or chopped lettuce. Any somewhat hearty leafy green will work.
- How long will the dressing keep in the fridge? The dressing should last up to 3 days in the fridge, covered. Make sure to stir it before using.
- Does this salad taste good the day after? This is the kind of salad that tastes amazing the day after because the cabbage will soak up the dressing. It’s similar to how coleslaw tastes perfectly fine a couple of days after you make it.
- What other nuts can I use instead of walnuts? If you’re allergic to walnuts or just plain don’t like them, you can substitute in any other nut or just leave it out entirely. Some nuts to try: pecans, almonds, hazelnuts, macadamia nuts, cashews, pine nuts, pistachios, or even sunflower seeds.
- Can I use another kind of vinegar? Rice vinegar is super delicious, but if you only have another kind of vinegar at home you can feel free to substitute. Some good substitutes would be: white wine vinegar, or apple cider vinegar.
- How many servings does this make? Really it can be as many or as little servings as you like but for our nutritional info, this salad serves 4.
Variations
This particular salad is vegan but if you don’t have nutritional yeast at home and aren’t vegan you can substitute in parmesan for the nutritional yeast.- Add crispy bacon for protein and crunch
- Add diced chicken breast or crumbled firm tofu for lean protein
- Top it off with toasted sesame seeds for a nutty finish
- Spicy green goddess salad: add 2-3 diced jalapeños and 1 diced green pepper
- Guacamole green goddess salad: add 3 diced avocados and the juice of one lime
- Super green green goddess salad: swap the cabbage for 1 pound shredded brussels sprouts, add 1 pound chopped spinach, and 1 head shredded kale
- Taco goddess salad: swap the cabbage for lettuce and add 1 cup crumbled cojita cheese and 1/2 diced small onion
Tiktok Green Goddess Salad
A super satisfying green goddess salad inspired by tiktok.
- blender
Salad
- 1 small cabbage (finely diced, or iceberg lettuce)
- 3-4 small Persian cucumbers (finely diced)
- 1 bunch green onions (sliced)
- 1/4 cup chives (finely sliced)
Green Goddess Dressing
- juice of 2 lemons
- 1/4 cup olive oil
- 2 tbsp rice vinegar
- 2 cloves garlic
- 1 small shallot
- 1 cup fresh basil
- 1 cup spinach
- 1/3 cup nutritional yeast
- 1/4 cup walnuts
- 1 tsp salt
Finely dice or chop up all of the vegetables and toss in a large bowl.
In a blender or food processor, add the dressing ingredients, liquids first: lemon juice, olive oil, rice vinegar, shallot, basil leaves, spinach, nutritional yeast, walnuts, and salt. Blend until smooth.
Add the dressing to the bowl with the diced vegetables and mix well. Enjoy on its own, on tacos, as a side with protein, or scooped up with tortilla chips!
I Am... Korean Corn Dog
Is there anything more delicious or incredibly fun than a Korean corn dog? The sweet and savory combination of the crispy outer batter and the stretchy cheese pulls, so good. If you’ve watched any K-drama or are remotely interested in Korean culture, you’ve seen Korean corn dogs: beautifully fried, golden battered hot dogs with mozzarella on a stick, dusted with a sparkling sprinkle of sugar. It's normally a yummy street snack you buy when you're out but you can make them at home super easily and with no lineups.
What is a Korean corn dog?
Korean corn dogs are hot dogs, rice cakes, fish cakes, or mozzarella cheese coated in a batter (and sometimes panko, french fry pieces, or ramen) and deep fried. They’re finished with sugar and a signature squirt of your condiment of choice: ketchup, mayo, mustard, or all three. They’re sweet and salty and completely delicious. Some Korean hotdogs are made with a yeasted batter and some are made with a rice flour batter. There are a lot of variations.How to make a Korean corn dog
- Assemble. Start by cutting the hot dogs in half. Cut the block of mozzarella cheese into sticks roughly the size of the halved hot dogs. Use a stick and skewer, hot dog, then cheese. Place in the fridge to keep them cold.
- Make the batter. In a bowl, mix together flour, milk, an egg, baking powder, sugar, and a pinch of salt until thick and smooth. Pour the batter into a tall cup so it’s easier to dip the hot dogs. Like the hot dogs and cheese, it’s best to keep this in the fridge so it stays cold.
- Dip. Hold on to the stick and dip the hot dogs, coating completely, making sure that the batter is clinging to the hot dog and cheese.
- Coat. Immediately take the battered hot dog and coat it in panko, being sure to press on the panko gently, ensuring that it’s completely coated in panko.
- Fry. Heat up the oil over medium high heat. You want the oil temperature to be between 350°F and 375°F. When you add your corn dogs, the oil temp will drop, so aim for 375°F to start with. I use an instant read thermometer to make sure I’m in the right range. Fry the coated corn dogs, without crowding until golden and crispy. Use a pair or tongs or a slotted spoon to carefully scoop them out and let them drain on wire rack.
- Enjoy. Sprinkle or roll the golden corn dog in sugar and finish with a squiggle of ketchup, mustard, or both.
Air fried Korean corn dogs
You can air fry Korean corn dogs that have already been deep fried to reheat them. To air fry, put the frozen corn dogs in the air fryer and fry at 350°F for 8-10 minutes, flipping occasionally, until crisp, golden, and warmed through.How to make Korean french fry corn dogs
Gamja-hot dogs are super popular and because of frozen fries, they’re really easy to make. Buy frozen crinkle cut fries and let them thaw on the counter. When they’re soft enough, cut the fries into small 1/2 inch pieces and place them in a shallow bowl or on a plate. You want enough fry pieces to completely cover the bottom of the plate or bowl. Follow the recipe below, but instead of dipping in panko before frying, dip the battered corn dog in chopped up french fries, gently pressing to make them stick to the batter. Lightly coat with panko (if desired) then fry for 3-5 minutes or until golden and crispy. Enjoy!Korean corn dog ingredients
- hot dogs - grab your favorite brand of hot dog and cut it into two. I go for standard all-beef hot dogs.
- mozzarella cheese - it’s better to get a block of low moisture mozzarella cheese and cut it into sticks for this recipe, the cheese holds up better when deep frying and gives you a better cheese pull. If you only have cheese string snacks, that will work too.
- batter - I went with a thick batter made from flour, eggs, milk, sugar, and a bit of salt. Some Korean corn dogs are made with a yeasted or a rice batter but I found this recipe on youtube and it looked pretty darn good. The batter worked like a charm!
- panko - Most Korean corn dogs are coated in panko, a fluffy Japanese breadcrumb. Panko is larger and more irregularly shaped compared to standard breadcrumbs. It’s the secret to light and crispy breading. It’s worth it to buy a bag of panko, especially if you love crunch. Panko is sold in most grocery stores in the Asian aisle but it’s cheaper to buy it at an Asian grocery store.
- oil - You need about 2-4 cups of oil to deep fry your Korean corn dogs. Go for a high smoke point oil as you want the oil temperature to be between 350°-375°F. The best oils for frying are, in order of highest to lowest smoke point: safflower, rice bran, soybean, corn, sunflower, canola, or grapeseed. You want a neutral oil that has no flavor. We usually buy safflower because I think it’s cute, but go for what’s affordable.
- sugar - a roll in sugar adds a bit of sweetness and crunch.
- ketchup and mustard - this is up to you, a cute squiggle of one or both is iconic.
What makes Korean corn dogs different?
There are a couple of differences between the corn dogs you know and Korean corn dogs. The main difference between corn dogs and Korean corn dogs lies in the batter. American corn dogs are battered in a cornmeal batter and Korean corn dogs are battered in a yeasted dough or a rice flour batter. Korean corn dogs are also finished with a sprinkling of sugar. And last of all, Korean corn dogs don’t actually have to have hot dogs in them. There are plenty of Korean corn dogs that are just mozzarella cheese, fish cake, or rice cakes.Tips
- Skewers. The skewers you use matter. If they’re too skinny they won’t hold up your Korean corn dog. It’s best to use a thick wooden skewer (I used these ones) or a disposable wooden chopstick. I prefer the wooden skewers because they have a pointy tip.
- Cold cheese, hot dogs, and batter. It’s important to keep your mozzarella, hot dogs, and batter cold. If they’re at room temp too long or they warm up, the cheese has the tendency to ooze out when you’re deep frying. It’s best if you keep the dogs and cheese chilled for at least 30 minutes in the fridge.
- The right mozzarella. Speaking of cheese, using low moisture mozzarella blocks is key. String cheese will work but block mozzarella cut into sticks will be far more stretchy and melty.
- Hot oil. The best temp to fry these corn dogs is 350°F. See the section below to find your perfect deep fry temp.
- One or two at a time. If this is your first time, coat and fry the corn dogs one or two at a time. This makes sure that the cheese and batter stays cold in the fridge. The colder the cheese and batter, the less it will leak when you’re frying. Leaky cheese in hot oil is a mess!
- Don’t skip out on the sugar. The sugar coating might seem extra but it’s that sweet and salty combo that makes Korean corn dogs so good!
- Potatoes. Chopped up fries are another popular coating for Korean corn dogs. They’re called gamja hotdogs and they’re a delicious mashup of corn dogs and fries. Instead of coating in panko, roll your battered hot dog in chopped up frozen french fries and panko then fry as usual.
How to check your oil temperature
I really recommend getting an instant read thermometer so you get perfect corn dogs. If you don’t have a thermometer, you can check if your oil is ready with the thick wooden skewer or disposable chopstick. Place the skewer into the oil.- No bubbles: the oil isn’t hot enough.
- Oil starts bubbling around the chopstick lightly but steadily: you’re ready to fry.
- It looks like it’s boiling around your chopstick: your oil is too hot.
Where to buy a Korean corn dog
If you don’t want to make these Korean corn dogs at home, don’t worry, I’ve got you! They sell frozen Korean corn dogs at Korean grocery stores - especially H-Mart. Just pop them in your air fryer for a couple of minutes and you’re good to go. You can also try Korean corn dogs at popular Korean corn dog chains like: Chung Chun Rice Hot Dog or Myungrang Hot Dog.Korean corn dog variations
There are about a thousand different kinds of Korean corn dog coatings that you can get in Korea. Here are some ideas for you if you’ve tried the original and want to expand your corn dog world!
- Gamja-hot dog - Gamja hot dogs are french fry hot dogs. Gamja is potato in Korean and what they do is either chopped up french fries to coat instead of panko. The fries are crispy and salty and are amazing with hot dogs and cheese.
- Cornflake dogs - Instead of panko, use crushed up cornflakes for a true play on corn dogs. The toasty corn-y flavor of cornflakes pairs exceptionally well.
- Ramen dogs - Crushed up instant ramen packets add immense crunch. You can also sprinkle on the seasoning packet for extra instant ramen vibes.
- Crispy rice - Crispy rice puffs are a nice addition - you can either crush up rice crackers or search out Korean rice puffs and roll your corn dog in rice instead of panko.
- Hot cheetos - Hot cheetos add crunch and spice. Drizzle some lime and mayo on and it’s AMAZING, especially if you do a mozzarella dog.
FAQ
- Can you make Korean corn dogs and freeze them? Deep fry the corn dogs until they are cooked through and then cool completely before freezing individually on a tray then putting them in freezer bags. You can reheat them in the air fryer or oven bake them.
- Can you bake Korean corn dogs? If you want to reheat Korean corn dogs in the oven, you can place already deep fried frozen corn dogs on a parchment paper lined baking sheet and bake in a preheated 350°F oven for 15-20 minutes, flipping occasionally until heated through and crisp.
- Can you pan fry Korean corn dogs in a skillet? You can but it takes a bit more skill and heat management. Your corn dog may end up uneven looking and deep frying is superior. To shallow fry, place at lease 1/2 inch of oil in frying pan and heat it up until the tip of a wooden chopstick bubbles around it. Gently place the corndogs in the hot oil and fry, turning as needed until all the batter cooks through and all the sides turn golden brown.
- Can I omit the sugar in Korean corn dogs? Yes, if you want, you can leave out the sugar in the batter and as a topping, but one of the delicious parts of Korean corn dogs is the mix between sweet and salty.
- Cheese only Korean corn dogs Some people have asked if you can make cheese only corn dogs and the answer is of course! Just slice your cheese into longer hot dog shaped skewers.
- Do I need baking powder for Korean corn dogs? In this recipe the baking powder is essential to help the batter puff up and become light and crispy. If you leave the baking powder out, the outside of the corn dog will be dense and tough.
What to serve with Korean corn dogs
Korean corn dogs are a street food and usually just eaten on their own as a snack or with fries. If you want to make a little Korean feast, here are some suggestions:- Korean fried chicken: sweet and spicy and super crunchy
- Potato balls: potato balls stuffed with cheese for matching cheese pulls
- Spicy soft tofu kimchi stew: the perfect spicy comfort food
Korean Corn Dog
Is there anything more delicious than the sweet and savory combination of the crispy outer batter and the stretchy cheese pulls Korean corn dog?
- 3 hot dogs (cut in half)
- 6 sticks low moisture fresh mozzarella cheese
- 1 1/4 cups all purpose flour
- 2 tbsp sugar (plus extra to finish)
- 1/4 tsp salt
- 2 tsp baking powder
- 1 large egg
- 3/4 cups milk
- 2 cups panko
- High heat oil for deep frying
- mustard (as needed, optional)
- ketchup (as needed, optional)
Skewer the hot dogs and cheese on sticks, hot dogs on the bottom and cheese on top. Place in the fridge to keep cold.
In a bowl, whisk together the flour, salt, sugar, and baking powder. Mix in the egg and milk until thick and smooth. Pour into a tall cup and place into the fridge. Pour the panko onto a shallow plate that you will be able to roll the corn dog in.
In a deep fryer or a deep wide pot, heat up the oil (enough so that the hot dog will float) over medium high to medium heat, until it reaches 350°F. When the oil is almost at temp, take the skewered dogs from the fridge and dip into the batter, making sure it is completely coated.
Roll the coated corn dog in panko, making sure that the panko coats all of the batter, using your hands to gently press it on if needed.
Carefully add the coated corn dog to the oil and fry for 3-4 minutes or until golden and crispy, turning as needed. Remove from the oil and let rest on a wire rack.
Roll or sprinkle the corn dog with sugar and drizzle on mustard and ketchup. Enjoy hot!
I Am... Birria Tacos Recipe
Birria tacos are so good and so easy you’ll be making them every week. They're juicy, cheesy, and incredibly flavorful. The closest thing you can get to making taqueria level tacos at home. Because Steph still has RSI, I’ve been making all our dinners while we chat and watch youtube each night, and in our house that always means taco nights. While my go-to tacos are al pastor, carnitas, carne adovada, barbacoa, and carne asada, Steph asked to mix things up a bit with something a little more modern, and suggested birria tacos. It was so good I think this just jumped to the top of my list for all of our future taco nights.
What are Birria Tacos?
Birria is traditionally a spicy and super savory Mexican beef or goat stew that’s slow cooked until the meat is tender and fall-apart juicy and delicious. Someone had the amazing idea to stuff this meaty goodness into a taco shell, and then dip the whole thing into the stew and fry it up. These birria tacos blew up after that, and the rest is history.Beef birria tacos
While birria is traditionally made with goat, for most of us it's easier to get beef so that's what I've gone with here. Beef is also the safer choice for crowds, but if you're an adventurous eater and want to go with goat, you should totally go(at) for it. The recipe remains the same, just switch out the beef shank and sirloin for goat.The best birria tacos are dipped in the stew and then fried to crispy goodness
It’s dipping the tortilla into the stew and frying it to a crisp that the magic happens, so don’t skip this step. Tacos are good but few people who don’t live in the southwest know that tacos only become truly amazing when you cook the tortilla in fat. Traditionally they do this in butter or lard, but here we use the fat from the top of the stew to give it that extra kick. Once you bite into a crisp fried taco shell, you’ll never go back.Birria Ingredients
Birria tacos don't need many ingredients and the harder to find ones (which aren't that hard) are detailed below:- Beef. For the ultimate birria tacos, use a good beef shank. This is non-negotiable. You can, and should, mix up another cut as well for texture and variety. I prefer meat that’s a little on the lean side for tacos, so I mixed it up with a cheap roast like sirloin, but if Steph had her way, she would use short ribs. But, since she’s not cooking, we ended up with a sirloin.
- Dried Guajillo Peppers. These sun dried peppers add an authentic touch of mexican flavor to any stew and you can usually find them in the Mexican aisle of your local grocery store (if you live in the USA). They are like a mild-medium pepper and don’t add any heat, so you don’t have to worry at all. If you can’t find them, sub any dried mexican/southwestern peppers you can find, such as ancho, new mexico, california, or pasilla. If you really can’t find them, you can skip them, but they’re worth looking for!
- Chipotle peppers in adobo. These come in a little can and they are salty-sweet-spicy delicious. They form the base of many mexican stews and marinades and you can find them pretty much everywhere in the world, they’re that good. We usually keep 3-4 cans around just for tacos al pastor.
- Mexican oregano. This version of oregano is always cheaper and almost always fresher and better than the spice aisle stuff, so if you’re already in the Mexican aisle, be sure to pick up a bag, usually only 99 cents or so.
How to make Birria Stew
Making Birria stew is easy and quick:- Soak the peppers. Bring a pot of water to a boil and then take it off the heat, soak the dried peppers while you do the next steps.
- Season the meat. While you wait for the peppers to soak, cube up the roast and season the meat with salt and pepper
- Make the marinade. Throw together everything left except the cloves, bay leaves, and cinnamon into a blender. Remove the peppers from the now warm water and let them get cool enough to handle. Hold them by the tip over the sink and cut the tops off with scissors. The seeds will just fall right out. Then drop them into the blender too. Blend it all up into a smooth paste.
- Marinate the beef overnight. Two hours is good enough too, but longer is always better when it comes to stews.
- Make the stew. Saute the onions. Onions are the base of all flavor, so make sure they are extra delicious - transparent and golden. Take your time. Then add the meats, cover with chicken stock, and add the last few spices. That’s all there is to it!
How to make Birria Tacos
Once you have the stew, making the tacos is super easy:- Shred your meats. Fry them up too, if you like. I skipped this step and it was ok, but if you like your meat extra crispy and hot, here’s where you would do that.
- Warm up your tortillas. This makes them pliable and soft. We use a tortilla warmer, but you can just wrap them up in damp paper towels and microwave for 30 seconds.
- Dip and fill. Dip your tortillas in the soup, the fat is near the surface so you don’t need to dip too far, but make sure they get coverage. Then top half of the tortilla with beef, onions, cilantro (optional), and cheese (optional).
- Fold and fry. Fry your tacos in a non stick skillet over medium heat until they crisp up, 2-3 minutes per side. Serve with a side of the stew to use as a dip.
Instant pot birria
You can make this stew any way you like, but I prefer it in the instant pot because it’s so much faster, and keeps more of the flavor locked inside the dish. Those yummy smells that fill up your house when you slow cook for hours? Those are flavor particles, and that means that’s flavor that’s not in your soup. But, regardless of how you make this, it’ll come out absolutely delicious, so pick whatever method is best for you.Dutch Oven
To cook this in a dutch oven, you'll need a fairly large dutch oven. Follow the instructions all the way until you close the lid of the Instant Pot. Instead, cover the dutch oven and set it on as low heat as possible on your stove, or alternatively, pop it in a 200ºF oven for 4-6 hours.Slow Cooker
The only hard part of making this in a slow cooker is sauteing the onions. My solution was to just skip that step entirely. It didn't seem to make much of a difference. What I did was pop all the ingredients into the slow cooker and set it to low for 8 hours. This recipe as given didn't fit in our smaller slow cooker, so I halved it, but I think it will fit a standard sized slow cooker just fine. Let me know in the comments if you end up trying this out.The tortillas
These tacos use street sized corn tortillas, but you can use anything you want. I like to use locally made uncooked corn tortillas or flour tortillas and cook them myself. Whole foods often carries really good local tortillas, even uncooked ones in the fridge section. If you are in a place without access to good locally made tortillas, some of the best mass-produced tortillas around are La Tortilla Factory and Santa Fe Tortilla Company. If you go one level up to the national brands, Mission Foods is my fave. With store bought tortillas, you need to warm them to make them pliable and delicious. If your tortillas are breaking when you fold them, warming them will fix that. The best way to warm tortillas is to wrap 6-12 at a time in a damp paper towel and microwave for 10-30 seconds, then let them rest for another 10-30 seconds.Quesabirria Tacos
Everyone loves cheese, and quesabirria tacos might just be more popular than standard birria tacos. To make quesabirria tacos, shred some Oaxaca cheese into the tacos before you fold and fry them. If you can't find Oaxaca, feel free to use mozzarella or cheddar. For me though, I like to crumble some aged Cotija cheese into the tacos instead for extra cheese pull and delicious meltiness. The contrast of the melty cheese, soft birria, and crispy tortilla is one of my perfect bites in this world.What to serve with Birria Tacos
These birria tacos are good enough to eat dozens on their own. If you wanted to do a side though, you can serve them up with homemade tortilla chips, mexican rice, and you even have all the ingredients necessary to make a birria tortilla soup. Or my current personal favorite: Birria ramen (pictured above).Birria Tacos Recipe
Step up your next taco night with our ultimate guide to the best homemade tacos ever.
- instant pot or slow cooker
- 1.5 lb beef shank
- 1 lb sirloin (or other roast/steak)
Marinade
- 3 dried guajillo peppers (see notes)
- 1 can chipotle peppers in adobo
- 1/4 cup vinegar
- 1/2 cup crushed tomatoes
- 5 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp cumin
Stew
- 1 medium onion (chopped)
- 1 cinnamon stick
- 2 bay leaves
- 6 whole cloves
- chicken stock to cover (sodium free, about 1 quart)
Tacos
- 4" corn or flour tortillas (as needed, 12-16)
- 1 medium onion (chopped, optional)
- 1 bunch cilantro (chopped, optional)
- 1 cup mexican cheese blend (grated, optional)
Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your cab sirloin, then season both the steak and the shank with salt and pepper. Set aside.
Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.
Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).
Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours.
When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones.
Warm up some tortillas, then dip the tortillas in the stew. Build your tacos, top with any optional toppings, then fry over medium heat on a nonstick skillet. Enjoy immediately, preferably with a margarita or cold Mexican beer.
If you can’t find dried guajillo peppers, sub any dried mexican/southwestern peppers you can find, such as ancho, new mexico, california, or pasilla.
I Am... Our Best Restaurants: Montreal 2025
Montreal is one of our favorite food cities on the planet. Montreal has one of the highest concentrations of restaurants per capita in the Western hemisphere and definitely one of the highest concentrations of excellent restaurants around. They really take design, vibe, and ambiance to another level in Montreal. We've been coming here for years. We first came for just a few days way back in 2017 and just never stopped. These days we spend a few months here each year just eating our hearts out.
These are some of our best restaurants in Montreal
More than just French food
Of course you can get really amazing French-Canadian food here, but you can also try out some of the best pizza and pastas in Canada, along with an inexplicably great dumpling scene. There are no bagels, poutine, or smoked meats in this list. You probably already know where to get those. We go to St Viateur Bagels, save the poutine for Quebec City, and go to Reuben for smoked meat.Restaurant hours
Most Montreal restaurants are closed at least two days a week, usually Sun/Mon and sometimes Mon/Tues. Sometimes it's just random. In Montreal, checking the hours before we go is the first thing on our list.Do you need to speak French?
Montreal is a famously anglophone city in a francophone province. Everyone is bilingual here, but customarily start conversations in french. You don’t need French (at all) to survive in Montreal, but like Paris, a simple bonjour goes a long way.24 hours in Montreal
Mike and I often play a game where we ask ourselves: "Where would you eat if you were teleported to [insert city here] for 24 hrs?" For me in Montreal, it would be: Breakfast at Patisserie au Kouing Amann, Lunch at Mckiernan, Dinner at Gia, and Late Night at Barbara.Our Favorites
McKiernan
I love McKiernan with my whole heart. It’s located on the “other side” of Montreal, across the Lachine Canal, in Côte-Saint-Paul. If you’ve know any of the heavy-weight hitters in the Montreal food scene (Joe Beef, Liverpool House, Vin Papillon) then you’ll know you’re in good hands at McKiernan as they're part of the same group. Technically McKiernan's supposed to be a luncheonette and rotisserie (very Montreal!) but they're so much more. We love their pastas, their salads, and their freshly baked Parker House rolls. McKiernan is where we go when we ask ourselves, “what should we eat?” and the answer is something delicious that you don’t have to think too much about. The fact that they’re open 7 days a week is a bonus. The room is gorgeously sunlit in the daytime and dappled with warm daisy lights at night, making it the perfect place for brunch or late night. McKiernan Luncheonette 5524 Rue Saint-Patrick #200, Montréal Open everyday, 11 am - 10:30 pmBarBara
BarBara has to be one of our favorite wine bars that serves Italian-inspired dishes. Located in Saint-Henri, BarBara is a cute little space that has a delightful patio, squishy focaccia, plates of pasta, crisp salads, and a very quaffable wine list. It also suffers from extreme popularity and long lines, so keep that in mind. The best time to go is late night, when it’s not as busy (and way more fun). The pasta and focaccia are made fresh in house and if you’re looking for something relaxed but still buzzy, this is it. Don’t sleep on their seasonal specials. They’re open all day with pastries during breakfast, sandwiches at lunch, apertivo in the afternoon, and their full menu at dinner. They had one of the first Pistachio Latte I ever tried (way back in 2021) before the pistachio Dubai chocolate craze. BarBara 4450 Notre-Dame St W, Montreal Open everyday, 8 am - 1 amGia
Gia, like its sister restaurant Nora Gray, is one of our best loved restaurants in Montreal because of its perfect execution. The service, ambiance, and food are all spot on. Truly Montreal is a haven for classic modern Italian cooking. Gia features Abruzzese arrosticini aka meats skewered and cooked over a charcoal grill. They also have excellent seafood, especially crudo. And of course, let’s not forget, like most places in Montreal, their bread is so, so on point. Tucked into a reclaimed renovated garage complete with windowed doors, the space is airy while staying intimate. Gia is the kind of place where, if you stay late enough, or show up enough times, the staff will start greeting you by name and pouring you and them a lil drink when they see you so you can all cheers to the good life. Because of this, we love sitting at the bar best of all. Gia 1025 Rue Lenoir, Montréal Tues-Fri 11:30 am - 3 pm, 5 - 11 pm Sat 5 - 11 pm Closed Sun-MonNora Gray
Nora Gray is that neighborhood joint everyone wants to live near. It has a casual vibe, a menu that changes pretty often, and perfect pasta that always hits the spot. Their sister restaurants, Elena and Gia, are both on our lists as well, because they're super consistent in their execution. Nora Gray in a nutshell is: gorgeous cocktails, locally sourced seasonal vegetables and proteins presented creatively, and perfect handmade pasta. As with their sister restaurants, their bread is unsurprisingly amazing. The room is dark and cozy and on the classic side, with lots of dark wood and booths. Go here for date night or when you want an excellent cocktail and traditional Italian food. Nora Gray 1391 Rue Saint-Jacques, Montréal Tues-Thur 5 - 10 pm Fri - Sat 5 -10:30 pm Sun-Mon ClosedFleurs et Cadeaux
Forget high end Japanese with perfectly lacquered boxes and hinoki countertops, Fleurs et Cadeaux is much closer to a place you’ll find in actual non-tourist Japan with loud music, excellent sake (far better than the usual stuff you find in most sushi restaurants), and impeccably made dishes. Fleurs et Cadeaux is kind of like a bumping club that serves food. The music is loud, the playlist is curated, and it’s always a fun time. Located in Chinatown in a historic pink house, F&C is full of dim lighting, red lamps, and the kitchen right in the center of it all so you can see all your food being made. They do terrific sashimi and small izakaya dishes that burst with flavor. Fleurs et Cadeaux 1002 Rue Saint-Urbain, Montréal Everyday 5 - 10:30 pmLarry’s
Larry’s is a casual all day cafe/wine bar that’s situated perfectly in between downtown and little Italy, in Mile End. The mackerel spaghetti is an inspired take on pasta al tonno, the tartare is excellent (Montreal is a tartare city) and wine list is fantastic. It’s the kind of place you stop into when you’re wandering around and need a little break. I love the pikelet pancakes and their all day breakfast items in general. If you or someone you know loves natural wine, definitely stop in for a glass along with their egg yolk topped beef tartare and a side of crispy fries. Larry’s 5201 St Laurent Blvd, Montreal Tues - Sun 9 am - 10 pm"The best restaurants in Montreal"
Everyone who goes to Montreal hears about these same few restaurants, but these ones actually live up to their hype:Joe Beef
If you look up restaurants in Montreal, you’ll inevitably come across Joe Beef. It’s the kind of place you make a reservation for, the kind of restaurant that people plan trips around. It’s very French, with its abundance of dark wood, chalkboard menus, chaotic seating, and eccentric antique bric-a-brac. Joe Beef has been open for over 20 years now, and if you’re looking for new and modern, this is not it. Joe Beef is classic French opulence of the Lyonnaise variety. That is, hearty with huge in-your-face flavors. If you like French food, Joe Beef is for you! You’ll see almost every table with their famous lobster spaghetti, the foie torchon, or the bone marrow. We’ve been twice and enjoyed it both times but it’s definitely one of those "once you go and satisfy your curiosity you won’t be dying to go back" places. It’s a solid, good restaurant but not something that’s a particular stand out in a city that has so many excellent places to dine. Joe Beef 2491 Notre-Dame St W, Montreal Tues - Sat 5 - 10:30 pmPichai
Montreal loves Thai food and one of the places that consistently gets mentioned is Pichai. Pichai is what places like Thai Express dream about becoming if they ever grow up. Pichai is all about Northern Thai food. If all you know about Thai food is pad thai and you love it, expand your horizons and check out Pichai. Local ingredients and the signature Thai fresh and vibrant combination of sweet, sour, salty, and spicy will blow your mind. If you’re lost, but adventurous, go with the specials. Pichai 5985 Rue St-Hubert, Montréal Wed - Mon 5 - 10:30 pm Closed TuesdaysL’express
With its black and white checkered floors, mirrored walls, and paper-topped tables, L’express will make you feel like you’re in France, minus the jet lag and flight. It’s classic, simple French food done right and it does not disappoint. Plus, it’s open late so it’s perfect for hungry night owls. Currently closed for renovations, but open again in September 2025Le Vin Papillon
Nestled next to Joe Beef and Liverpool House, Le Vin Pap is the 3rd on the block that’s run by the same team. It’s a chaotic, buzzy, rustic wine bar with an excellent wine list and creative small plates. The sage green facade and corner spot makes it a bit more light filled and gentle, both in vibes and food compared to JB and LH. The menu is ever-changing, written on chalkboards that you’ll strain to read. Just go with what’s on special: order a bunch to share, but make sure to get the Vin Papillon Jamon, a dish that’s always on the menu and has spawned a million Montreal copycats. The seasonal market vegetables are always a good idea as well. Le Vin Papillon 2519 Notre-Dame St W, Montreal Tues - Sat 5 - 10:30pmMon Lapin
House made pastas, fresh fish, natural wines, and perfectly prepared proteins are just some of the highs you’ll experience at Mon Lapin. It’s been Canada’s #1 restaurant for two years in a row, according to Canada’s 100 Best Restaurants and continues to remain in the top 5, consistently. It’s French, it’s Italian, it’s a love letter to food. It was started by the Joe Beef restaurant group, but has now been taken over by a husband-wife team (who have moved on from JB to start their own little restaurant group). If you love food and all the vibes that a good meal bring, go to Mon Lapin. It’s a little bit poncy, a little bit casual, and a lot delicious. Mon Lapin 150 Rue Saint-Zotique Est, Montréal Tues - Sat 5 -10:30 pmBest Italian restaurants in Montreal
Montreal has deep Italian roots and is home to some of the best Italian restaurants around. Don’t miss our favorites.Mano Cornuto
There are some places that are good cafes and some places that are good restaurants. Mano happens to be both. During the day, it’s a laid back casual vibe with the fluffiest focaccia sandwiches, cold cocktails, and strong espressos. At night, it’s filled with in house made pasta, towering salads, and flavorful fresh crudo. To say we love Mano is to understate it. It’s not that it’s exceptionally mind-blowing or innovative, it’s that it’s consistent, easy-to-love food. The staff are friendly and easy going, the room is beautiful, and it’s fun, the way going out should be. Mano Cornuto 988 Ottawa St, Montreal Everyday 11 am - 11 pmIl Miglio
No frills, no fuss, good pasta is what you’ll find at Il Miglio. They have several locations, but don’t come here for the ambiance, come here for the food. They serve plates of pasta that will have you dreaming about Italy. It’s mostly a lunch place and accordingly packed with daytime patrons. Check it out if you love pasta but don’t want to leave in a food coma. Il Miglio Mile End (the original location) 5235 St Laurent Blvd, Montreal Tues - Sat 11:30 am - 6 pm Il Miglio Time Out Market 705 Saint-Catherine St W, Montreal Mon - Thur 12 - 8 pm Fri - Sat 12 - 9 pm Sun 12 - 6 pm Il Miglio Old Montreal 111 Boulevard Robert-Bourassa Mon - Fri 11:30 am - 6 pmVesta
The pizza landscape in Montreal is vast and Vesta is a standout. Think New York-style pizzas with a decidedly sourdough, slightly thicker, Montreal-style crust. Vesta is focused on local, Canadian ingredients, fresh pasta, and comfort food. The room is modern and gorgeous, with a green ceiling, white paneled walls, and burgundy banquettes. We go back to Vesta repeatedly even though it’s kind of far from where we live. Vesta is in Villeray, a neighborhood that’s about 30 minutes by car outside of the Montreal core. The trip is worth it, every single time. Vesta 206 Rue Jarry E, Montréal Everyday 5 - 10:30 pmElena
Speaking of Pizza, Elena is also one of our favorites. The crusts are charred and chewy, the centers are not floppy, and the toppings are local and fresh. We love the bar (not so much the main dining room) and the backyard terrace. Just like Nora Grey (they’re owned by the same people), the pasta is perfect and the salads are exceptional. Open 7 days a week, Elena is the kind of place that we wish was right next to home but are a little glad it isn’t because we’d overdose on good pizza, pasta, and wine. Elena 5090 Notre-Dame St W, Montreal Sun - Thur 5 - 10 pm Fri - Sat 5 - 11 pmMoccione
Why go to Italy, we have Italy in Montreal! Moccione is one of those neighborhood Italian restaurants that you would die to have in your neighborhood. Humble, unpretentious, delicious food. It can feel a little bit fancy depending on who is in the dining room with you; you’ll get the gamut, from frat boys in ball caps to first dates dressed to the nines. All the dishes are amazing, but especially the pasta, which is made on site, like any good Italian place. Their bread is no cap the bread I dream about on the regular. They also have a pizza place that we haven’t visited yet, but is on our list! Moccione 7495 Saint Denis St, Montreal Tues - Sat 5 - 10 pmBest Asian restaurants in Montreal
[caption id="attachment_45024" align="alignnone" width="1450"] Junior Bee at Junior[/caption]Junior
Filipino food is pure comfort and if you’ve never had it, you’re in for a treat. Junior does it right, with great food and amazing ambiance. There’s Filipino pride everywhere, from Manny Pacquiao’s boxing gloves to Pinoy themed t-shirts for sale (and worn by the staff). The Junior Bee, which comes with spaghetti and fried chicken is not to be missed, as well as the lechon. Finish with the squishy, not too sweet cassava cake! Update: Junior is closing but they are relocating to an as of yet undisclosed location.Sammi & Soupe
Some say their soup dumplings rival Din Tai Fung. I say: it depends on which DTF. Unlike Din Tai Fung, which is a little dressed up, the Sammi & Soupe locations (of which there are many) are a little more low key. Nevertheless, these are good soup dumplings, and easily one of our go to restaurants in Montreal. Grab the window seat in the chinatown location and watch the world go by as you eat delicious dumplings for the price of a glass of wine elsewhere. If you’re looking for a no-frills, really good dumpling place, this is it. Sammi & Soupe 1909 Saint-Catherine St W, Montreal Sun - Thur 11 am - 10 pm Fri - Sat 11 am - 12 amQing Hua Dumplings
Classic, juicy homestyle Chinese dumplings are the name of the game. Xiao long bao always get all the hype, but there’s something about a good dumpling that can’t be beat. You can get them steamed or fried, but if you’re in the know, you get both. They have enough filling choices to give you choice paralysis and it's always a good time. Fun fact: Qing Hua and Sammi & Soupe are both owned by Sammi Liu. Qing Hua Dumplings 1019 St Laurent Blvd, Montreal Sun - Thur 11 am - 9:30 pm Fri - Sat 11 am - 10 pmSatay Bros
Satay Brothers is consistently busy whenever we wander by and for good reason. A cozy, colorful room, a good playlist, and easy to appreciate food. Satay Brothers’ food isn’t insanely good, per se, unless you’ve never had laksa or kolo mee before. If you don’t want to wait, check out their outpost at Marche Atwater - the vibe is excellent and eating Singaporean Street food in the middle of a bustling market just feels authentic in a weird way, even though you’re in Montreal. Satay Bros St Henri 3721 Notre-Dame St W, Montreal Everyday 5 pm - 11 pm Satay Bros Atwater Market 3026 Sainte Émilie St, Montreal Everyday 10:30 am - 5 pmBest bakeries in Montreal
Patisserie au Kouing Amann
This is the place! The one place I would visit in Montreal if I could only have one bite. Their focus is kouign amann (they misspell it on purpose) in the traditional Breton manner: whole, gloriously giant cakes of yeasted dough, butter, and sugar. You can find individual kouign amann anywhere, but you’ll be hard pressed to find a classic Breton edition outside of France. One bite of this delicious (and deadly) butter and sugar creation and you will be in heart-attack heaven. Grab a slice (hopefully still warm from the oven) and pair it with black coffee for the contrast. Patisserie au Kouing Amann 316 Avenue du Mont-Royal E, Montreal Wed - Fri 7 am - 3 pm Sat 7 am - 4:30 pmRhubarbe
Come for the amazing cakes, stay for the incredible croissants. Rhubarbe is an excellent bakery in a city full of excellent bakeries. With a focus on viennoiseries, you’ll find a curated selection of flaky layered pastries studded with local, seasonal fruit. Rhubarbe is tucked away, aka nowhere near the center of Montreal, but it’s a cute destination to aim for when going on a meandering walk. There’s a park near by where you can take your box of sweets. Go early if you don’t want to be disappointed! Rhubarbe 1479 Laurier Ave E, Montreal Thur - Fri 10 am - 6 pm Sat - Sun 9 am - 5 pm That's it for now, hopefully you enjoy and don't gain too much weight during your stay in Montreal! xoxo steph Read More →
I Am... Easy Baked Chinese Orange Chicken Recipe
Pretty much everyone knows and loves orange chicken, the dish upon which a panda empire was started. While the Panda Express orange chicken isn't all that authentic these days, a lot of people don't know that it's based on an actual Chinese dish. Orange chicken seems like it shouldn't be terrible for you, but it's pretty terrible: deep fried chicken and a high sugar sauce. This easy healthy version tastes every bit as good as the deep fried version and it's not only way better for you, it's more authentic too.
What is Chinese orange chicken?
This is a healthy, not-quite-copycat, more authentic version that you can feel good about eating every night if you want. It's not deep fried, oily, or difficult, and it's utterly, utterly delicious. A tangy, bright, and slightly sweet sauce comes together with lightly crispy chicken and forms something that's far more than the sum of its 6 ingredients worth of parts.Cooking notes
You may need to adjust the sugar content to suit you because it's not possible to predict the sweetness of the orange you end up with.What do you need to make orange chicken?
A non stick skillet and a baking sheet with a rack that fits. Cooking spray is highly recommended. It puts less oil on the rack than brushing (and you need the oil or you'll tear your chicken).How do you make baked orange chicken?
- Coat the chicken. Season it with salt and pepper, then toss it in corn starch. I like to use a plastic bag as I find the corn starch is finer and fluffier than using a bowl, but it's not important.
- Bake your chicken. Place your chicken on an oiled rack (optional) and bake your chicken at 450ºF for 30 minutes. Flip the chicken halfway through for even browning.
- Make your sauce. While your chicken is cooking, now is the time to make your sauce. Add cornstarch to a little bit of water and mix well, then combine along with the other sauce ingredients in a nonstick saucepan until a glossy sauce forms. Taste and adjust as needed.
- Toss to coat. Once your chicken is done, remove from the rack and toss it in the sauce until it's well coated.
- Serve. Serve with rice and little pieces of orange if you would like. I think they add a lot to the final dish.
What do you serve orange chicken with?
Serve with fluffy white rice, fried noodles, and maybe a healthy side salad. Check out our better than takeout section for even more ideas.Easy & Healthy Oven Baked Orange Chicken Recipe
This healthy oven baked orange chicken comes together faster than delivery or running to the nearest strip mall, and is way better for you.
- 1 lb boneless skinless chicken thighs (1" cubed)
- 3 tbsp cornstarch
- 1/4 cup orange juice (about half an orange)
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 cup rice vinegar
Preheat your oven to 450ºF and season your chicken with salt and pepper.
Transfer your chicken to a ziplock/plastic bag along with 2 tablespoons of corn starch and shake well. Arrange the chicken onto an oiled tray on a foil lined baking sheet.
Bake your chicken for 30 minutes at 450ºF, flipping once after 20 minutes.
While the chicken is baking, add the remaining 1 tablespoon of cornstarch to 1 tablespoon of water in a cup and stir into a smooth slurry.
Make your sauce by combining orange juice, soy sauce, rice vinegar, and sugar. Add the corn starch slurry to it and bring to a boil, then take off the heat and stir until a smooth and glossy sauce forms. Set aside and relax with a glass of wine until the chicken is done.
When your chicken is crispy and brown, toss it in the sauce until everything is evenly coated. Top with sesame seeds and chopped green onions with a side of rice, and enjoy!
I Am... Our Search for the Best Green Chile Cheeseburger in New Mexico
Mike and I went on a little road trip this summer and while seeing the National Parks was inspiring and all, the real reason we hit the road was: the green chile cheeseburger. Have you heard of them?! Maybe not because they’re a New Mexico thing, through and through. Think: regular cheeseburgers but with smoky, slightly spicy, roasted green chile on top. Green chile is the ultimate burger topping that you never knew you were missing out on. They’re a Southwest invention and in New Mexico, they’re a source of state pride. Green chile cheeseburgers are practically a state symbol and now, when I see the New Mexico flag, a red sun symbol in a field of yellow, I imagine the yellow as cheese and picture the red sun as a green chile. I’m officially obsessed.
What is a Green Chile Cheeseburger
Green chile cheeseburgers are such a big deal that the New Mexico tourism board created a green chile cheeseburger trail. That’s right, you can road trip up and down the state and eat your fill of green chile cheeseburgers. Mike was the one who came up with the idea of traveling the green chile cheeseburger trail and I have to admit, at first, I was like, okay but not especially enthused. Mike has been talking about green chile cheeseburgers for years now but they never really hooked me. Until this trip, that is. Now, we’ve eaten 15 plus GCCs (what I’m calling green chile cheeseburgers from now on) and we can’t stop, won’t stop. Actually, we have stopped to eat chile rellenos, carne adovada, breakfast burritos, and sopapillas, but my heart keeps returning to GCCs. In the world of GCCs, it seems like there are two camps: the green chili cheeseburger with veggies or without veggies. Generally they also do veggies on the side, so you can add them or not, but the main difference I feel is a smothered style, a la an enchilada or burrito and a regular cheeseburger style. Really though, Mike and I agree, the smothered style GCC isn’t really a GCC at all. After all, of you can’t pick it up with your hands, is it really a cheeseburger?The Best Green Chile Cheeseburger in New Mexico
Note: the vintage 2019 drawings on this post won't work in dark mode, sorry! To see the charts, you may need change your device to light mode and refresh the page. Now that we’ve eaten our way through New Mexico, I think we can both definitively say that we’re somewhat versed in what makes a great GCC. We rated all the burgers we ate on a five point scale: green chile, patty, cheese, bun, and vegetables. And because I will forever love food graphs and things a little bit nerdy, Mike and I came up with these spider charts of the results. Read on to find out which green chile cheeseburger reigns supreme. Let us know if we missed anything essential. We’re definitely heading back to NM, I’m so addicted to green chile, it’s not even funny. Side note: green chile cheeseburgers are not the prettiest burgers on the block. To be honest, we had trouble photographing them, that’s why we don’t have clear photos of each burger >__< This was the order we ate the burgers in:The Burger Stand at Taos Ale House
This was the first GCC we tried and it did not disappoint. The fire roasted green chile was spicy and good, although I thought there wasn’t enough of it. The patty was a proper medium rare with a good crust and the cheese was a melty pepper jack cheese. I didn’t care too much for the bun but Mike thought it was one of the best buns we had: a buttered toasted brioche. The veggies were also really fresh – a thick slice of white onion, a juicy generous tomato and spicy arugula. All in all a very good burger.Orlando’s New Mexican Cafe, Taos
This was recommended to us by a local and true to what he said, there was a line out the door even when we arrived right when they opened at 5pm. It’s a classic New Mexican place. While there was a standard green chile cheeseburger on the menu, I went with the Sloppy Bro: an open faced burger with red and green chile. It’s not really fair to compare this to the other green chile cheeseburgers we had on the trail but it was really good! There was an excellent patty to cheese to chili ratio. The patty cooked a juicy medium rare and the chile was plentiful. The cheese was a regular shredded Mexican mix. There were no vegetables and the bun was obviously soggy, but the chile and cheese and burger patty were excellent.El Parasol, Española
This was by far one of the best green chile cheeseburgers on the trail. The original location is a tiny little takeaway shack in Española, but they’ve expanded to multiple locations, including Los Alamos and Santa Fe. The burgers come wrapped in foil and white wax paper held together with a wooden toothpick. Unwrapping the burger is a little bit like unwrapping a delicious present. Their hand formed patties are big and juicy, cooked smash and scrape style and the green chile was verdant and piquant. Sometimes I felt the like green chile in other burgers weren’t spicy enough, but the green chile in El Parasol’s burger was just right. The bun was buttered and crispy and the American cheese was just the right amount of melty. The vegetables were nothing to write home about, but all together this was a burger that made you want to eat more than one. We actually did eat more than one, basically stopping at every El Parasol in the State. They’re good at all the locations guys. And bonus: their crispy chicken and guacamole tacos are AMAZING, don’t skip out on them if you go.Atrisco Cafe & Bar, Santa Fe
This was a big burger cooked medium rare, with a little bit of browning, but not super charred. The green chile was good but somehow got muddled in the burger. On it’s own the green chile was amazing but maybe the ratio of bun to vegetables masked it. The bun was a standard toasted and buttered sesame seed guy and the vegetables were pretty standard too with red onions instead of the white we’d been seeing a lot of. The cheese was a melty cheddar which I think works on some burgers, but kind of got slightly congealed here. All in all a solid GCC but not one of our favorites. That being said, I’d eat this in a heartbeat if it was right here in front of me right now.The Pantry, Santa Fe
The Panty is a beloved Santa Fe classic with a retro neon sign and a cute diner counter serving up New Mexican comfort food. We went with the Pantry Burger, smothered in chile, cheese, and grilled onions served open face. In retrospect we probably should have gone the make your own burger route and added green chile on top, but hindsight is always 20/20. We got this guy Christmas style (red and green chile) and it was absolutely smothered in chile. The chile was amazing but the burger itself was just standard and the bun was nothing to write home about. The curly fries were awesome though. But, El Parasol is across the street, so...Rustic on the Green, Albuquerque
2025 update: Rustic on the Green is closed. There’s a cute little container park type thing in Albuquerque that has a bunch of restaurants, stores, and places to get drinks called Green Jeans. We grabbed a burger at Rustic on the Green, the brick and mortar shop of a very popular ABQ food truck, Rustic 505. Rustic makes a beloved city favorite and this was one of Mike’s favorite GCCs. The veggies were super fresh and crisp and there was plenty of green chile which added a nice layer of heat. The bun was not my favorite and I felt like there was a touch too much mustard but the patty was cooked well and the cheese was nice and melty.Blake’s Lotaburger, Multiple Locations
Blake’s has been around since the 50s and is beloved in New Mexico, kind of like their version of In-N-Out. Mike and I both were excited to try Blake’s and it didn’t disappoint. We got a double and it was just loaded with certified green and red fire roasted hatch chiles that actually had a bit of spice. The patties were thin and charred, the cheese was American and melty and the whole thing tasted like what you would think a really well thought out delicious GCC would taste like. The inside was pure 50s all red chairs and white formica tabletops and it was nostalgic and retro and cute. Lotaburger was one of our only repeats, possibly because they’re readily available all across the state.Duran’s, Albuquerque
Duran’s is an old fashioned drug store with a cute little New Mexican restaurant in the back. They’re known for their adobada and not their green chile cheeseburgers, but we soldiered on - we were on a GCC crawl after all. The good thing about Duran’s: unbelievably fluffy and flaky house made tortillas. The not so good thing about Duran’s: the green chile cheeseburger. It wasn’t anything special – the bun was kind of stale and the patty was slightly over cooked. There was a moderate amount of green and red chile but other than that, it should have been skipped. The tortillas were totally to die for though, so go and get the adobada plate and extra tortillas, you won’t regret it.Garcia’s Cafe, Albuquerque
If it seems like there are a bunch of Albuquerque staples for New Mexican food, it’s because there are, and with good reason. Garcia’s (featured on Breaking Bad) is one of the places most mentioned with people are looking for classic New Mexican food. Mike got a combination plate but I got a GCC of course. The bun was nicely buttered and toasty, the patty was extra charred which highlighted the smokiness of the chile, which was plentiful. The cheese could have been a bit more melted but it was a solid burger.MÁS Tapas y Vino, Albuquerque
2025 update: MÁS is closed. There’s a green chile cheeseburger smackdown in Santa Fe every year. Last year, the Greene Chile Honey Bun from MÁS won. The bun was a house made milk bun and there was a thick slab of honey bacon on top too. The green chile was smoky and on the spicy side. This one one of the rare burgers that didn’t have any vegetables. The patty was thick and super flavorful with a lot of char, but despite asking us how we wanted it cooked (medium-rare, always), it came out on the well done side and was kind of a bit dry, to be honest. The cheese, which was a local cheddar, wasn’t quite as melty as I would have liked.La Plazuela at La Fonda, Santa Fe
This was another really well regarded New Mexican restaurant. The green chile was good, but kind of on the skimpy side. The patty was excellent though, thick, juicy and a nice rosy medium rare capped off with a melty cheese. Nothing makes me sadder than a cheeseburger with unmelted cheese and so this one definitely passed the test.Frontier, Albuquerque
Frontier is an all day line up and order at the counter diner that spans a whole city block. It’s right next to UNM. There are a ton of students, families, and tourists that head there to eat at all times of the day. Even if the lines are long, they move quickly; there’s a board that flashes with your order number when your food is ready. The burger was standard college fare, that is, cheap and somewhat tasty. But with so many other excellent GCCs in town, I'm not sure this is something that I’d recommend. The only redeeming quality was the amount of green (and red) chile.The Owl Bar and Cafe
The Owl is a listing on the official New Mexico Tourism board approved Green Chile Cheeseburger Trail. To be honest, we weren’t planning on eating there. Our intention was to hit up the Buckhorn, a super well known GCC. The Buckhorn was closed (it’s supposed to reopen with new owners) so we headed right across the street to The Owl. It’s a super old bar that’s been slinging burgers since the 50s. We got a double meat double chili as a consolation burger for The Buckhorn being closed. We were so blown away that we ordered a second burger after demolishing the first. The patties were thin in the classic smash and scrape style, the bun was toasty, the veggies fresh, the American cheese melty, and the chile was just the right amount of smoke and spice.Rockin' BZ Burgers, Alamogordo
2025 update: Apparently Rockin' BZ Burgers is closed and/or relocating to the BBQ place across the street. If you know the scoop please let us know in the comments! We stopped in White Sands National Park for a night of camping. Before we set up our tent, we headed to Alamogordo for a GCC at Rockin' BZ Burgers, winner of the Green Chile Cheeseburger Champion at the New ME. We tried the winning burger. “The Champ” has a half pound patty, grilled onions, American cheese, green chile, lettuce and tomato. The patty was cooked to a juicy medium rare, the chile was plentiful, and the white American cheese was beautifully melted.The Burger Nook, Las Cruces
The Burger Nook was another entry on the official GGC highway so of course we had to stop in. It was empty when we got there but it filled up quickly with locals having not one, but two burgers each. They have two sizes, so if you’re feeling particularly hungry, the large will more than satisfy. This was one of the last GCCs that we had and already, Mike and I were waxing nostalgic about how the green chile and cheese went so perfectly with the smash and scrape patty. The bun left something to be desired, but really, it’s all about the chile.Whew, that was A LOT of green chile cheeseburgers. And the thing is, we definitely missed some that we wanted to eat too. Do you guys have a favorite green chile cheeseburger? Have you every had one? Also, can you answer the eternal question: green chile on top of the cheese or under the cheese? I can’t wait until we go back to New Mexico. Truly the land of enchantment and chile :) Read More →
I Am... Easy Oven Baked Pork Tonkatsu
An easy oven baked pork tonkatsu: extra thick, super juicy pork chop done up tonkatsu style, with light and crispy panko, only baked instead of deep-fried.
Tonkatsu
If you’ve been to Japan, I’m sure you’ve seen those absolutely awesome restaurants dedicated to tonkatsu: that crispy panko breadcrumb crusted deep fried juicy porky deliciousness. I am straight up obsessed with it. I love tonkatsu with rice, in sandwiches, with curry, in salad rolls; give me tonkatsu anyway any day and I’m happy. My addiction is extreme but sometimes you want tonkatsu when you don’t want to deep fry. This easy oven baked tonkatsu is for those times. I never imagined a oven-baked tonkatsu would be good, but it is just as (or maybe even better because it’s easier) good as deep-fried.Baked Tonkatsu
Figuring out this tonkatsu was a journey. I’m not the greatest at making pork chops (unless they’re deep fried). Mike on the other hand is a pork chop master. He’s been making these reverse sear pork chops that are so juicy and meaty and tender. He suggested doing a reverse sear tonkatsu and it was brilliant: juicy on the inside with a crispy breadcrumb coat. Serve it up with fluffy white rice, shredded cabbage, and tonkatsu sauce and it’s almost like you magicked your way to Japan, no flight needed.Why You Should Make Oven Baked Pork Tonkatsu
- You love pork chops and deep-fried foods without the deep frying
- You want to feel like you’re in Japan
- You’re all about hands off cooking
- You want to eat but don’t want to hang out near the stove
Pro Tips
- Panko breadcrumbs are vastly different from regular breadcrumbs - they’re fluffier and larger which makes them crunchier. Take the time to get a package of panko, it won’t disappoint.
- Toast your panko in a dry pan before coating your pork chop. The deeply golden signature Tonkatsu color is part of what is so appetizing about this dish. The panko won’t get enough color baking in the oven so take the time to toast them in a pan beforehand.
- Cooking the pork chop at a low temp ensures that it’s perfectly cooked though, juicy and not at all dry. The idea is cooking it low and slow.
- The key to perfectly cooked pork chops is a meat thermometer – it takes the guessing out of cooking. Science can and will make you a better cook.
- Don’t forget to serve your tonkatsu up with all of the regulars: shredded cabbage, white rice, and of course, tonkatsu sauce!
Tonkatsu Sauce
In Japan every serious restaurant makes their own sauce but everyone at home uses Otafuku and that's what we do and love too. You can buy Otafuku tonkatsu sauce at some larger supermarkets, and almost always at any Asian grocery store (especially Japanese ones) and of course, online. Happy tonkatsu-ing!Easy Oven Baked Pork Tonkatsu
An extra thick, super juicy pork chop done up tonkatsu style, with light and crispy panko, only baked instead of deep-fried.
- 1 cup panko
- 1 tbsp neutral oil
- 1 thick cut pork loin pork chop
- 2 tbsp flour
- 1 egg (lightly beaten)
To Serve
- rice, shredded cabbage, tonkatsu sauce
Heat the oven to 275°F. While the oven is heating, toast the panko. Add the panko to a dry pan and toast over medium heat, stirring. Drizzle on the oil and stir until golden and toasty. Remove from the heat and place the panko in a shallow bowl to cool.
Season both sides of the chop, then dust with flour, shaking of the excess.
Dip into the lightly beaten egg, then into the panko, pressing to make sure that it is completely coated. Place on a lightly oiled wire rack on a foil lined baking sheet.
Bake until the internal temperature reaches 120°F, about 30-45 minutes depending on the thickness of your pork chop. The pork chop pictured was 1.5 inches thick and took 40 minutes. Turn the heat up to 450°F and continue to cook until the internal temperature reaches 135, about 5 minutes.
Slice and serve with fluffy white rice, shredded cabbage, tonkatsu sauce, and Japanese mustard.
