#thesixthcrow

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irish soda bread by bdylanhollis

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aquachile by shiadanni

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snickerdoodles by bdyllanhollis

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yuzu pepper focaccia by okonomikitchen

recipe (from here) below cut!

Ingredients 2c bread flour (272gr) 1 tsp yeast 5/2 tsp salt 1 1/2-2c tomato (230-270 g), you may need to add 1-2 tablespoon of water depending on how much liquid your tomato contains. 2 tsp (10 ml) yuzu kosho 50 ml olive oil 1-2 springs of fresh rosemary maldon salt

Instructions Place a whole tomato in a bowl, cover and microwave for 1 minute. Flip the tomato and microwave for another 1-2 minutes, or until soft. Once cooled to room temperature, crush the tomatoes and weigh out 230-270 g. Whisk together the bread flour, yeast and salt. Add tomatoes and use a spatula to mix together until a shaggy dough forms. If the dough feels especially dry, you may need to add 1-2 tablespoon of water depending on the water content of your tomatoes. The dough should be wet and sticky. Once the dough comes together, drizzle with olive oil rub it all over and form a ball with your hands. Cover and refrigerate overnight (12-18 hours). Add 1 tablespoon of olive oil to a 10.5 x 7 inch pan. Remove the dough from the fridge. Rub a little olive oil between your fingers and then pull the sides of the dough toward the middle, debasing the dough. Transfer to the prepared pan and flip it once to ensure the entire piece of dough is coated in olive oil. Let the dough rest for 2-3 hours covered or until the dough has spread close to the edges of the pan and looks double in size with lots of bubbles. In the meantime, whisk together the yuzu kosho, olive oil and rosemary stems. Once the dough looks almost ready (about 20 minutes out), preheat oven to 400 F (200 C) for convection oven or 425 F (210 C) for regular oven. When the dough is ready, rub a little olive oil between your fingers and dimple the dough, pressing them close to the bottom of the pan but not all the way through. Allow bubbles to form and don’t pop them! Drizzle the yuzu olive oil in dimples and then sprinkle generously with maldon salt. Bake for 22-25 minutes, or until top it golden brown and crispy. Remove from the oven and transfer to a wire rack. Allow it to cool for 15 minutes before serving.

[thesixthcrow]

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aglio, olio e peperoncino pasta by chefmaxmariola

recipe below cut!

ingredients: (however much you like)

parsley

spaghetti

garlic

spicy peppers (dried or fresh)

exrta virgin olive oil

peperoncino cheese

instructions:

cut parsley into small pieces. get a few cloves of garlic and slice them thinly.

heat up a pan and throw in some olive oil and the stems from a parsley. add the garlic.

when the garlic is golden, take the parsley and garlic out.

prepare your pasta: salt the boiling water and throw in the pasta.

grate extra garlic and add it to the olive oil. slice some red and green peppers and add to the sauce (if you don't have fresh red pepper, add dried pepper).

add the parsley and a spoonful of cooking water to the sauce.

when the pasta is al dente, add it to the sauce.

add some salt and some pasta water.

if you want (to be really happy), add the pecorino cheese.

serve and enjoy!

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pineapple sweet chili wings and asian style coleslaw by theroamingchef

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one pan steak and veggies with oven-baked potatoes by theroamingchef

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honey garlic chili crisp noodles by stealth_health_life

ingredients under the cut!

Per serving (makes 5)

505 Calories | 40g Protein | 63g Carbs | 11g Fat

Ingredients:

25oz chicken breast (tenderized/flattened) (700 grams) 1 tablespoon garlic 1 tablespoon salt 1 teaspoon paprika 1 teaspoon pepper 1 tablespoon soy sauce 1 tablespoon chili crisp 1 tablespoon honey 1 tablespoon sriracha 5 dried ramen packets (400g of noodles)* *the brand I used (Momofuku, found at Whole Foods) comes with a sauce packet which can be used for the same macros

Sauce: 1 tspn corn starch 75g Soy Sauce 25g Miso 25g Chili Crisp or Chili Oil 10g Sesame Oil 10g Honey Garnish with chili crisp, sesame seeds, and green onions