Recipes
The recipe box
Fifteen recipes, gathered over the years — from a fifth-grade cooking-competition win to a grandmother's handwritten Easter bread.
Fantastic Portobello
The recipe that won a fifth-grader the regional “Future Chef” title.
Casatelli (Easter Brioche)
Grandma Murray’s Italian Easter bread — her original recipe, and the metric version made from it.
Cuban Chicken and Rice
One-pot arroz con pollo — chicken, rice, olives, and tomato, simmered together.
Cuban Pulled Pork
Slow-cooked pork shoulder in a citrus-garlic marinade, shredded and sauced.
Roy Choi’s Cubanos
A three-day project: brine, mojo marinade, then roast, slice, and press.
French Onion Chili
An intensely reduced onion soup base, browned meat, and a sachet of spices — finished with Gruyère.
Trish’s Coca-Cola Chicken
Braised chicken thighs in a sweet-savory cola-and-ketchup glaze.
Vegan Steaks
Seitan steaks built from vital wheat gluten and lentils, steamed then grilled.
“Three Guys” Sandwich
A mozzarella-and-ham sub baked under a wine-spiked chicken gravy, chasing the taste of the original.
Hummus
From dried chickpeas, simmered with baking soda for the smoothest possible blend.
Banana Bread
A straightforward, sour-cream-enriched loaf for overripe bananas.
Homemade Cinnamon Rolls
Classic yeasted rolls with a brown sugar-cinnamon swirl, finished with glaze.
S’mores Gooey Bars
A graham-cracker cookie base and top, sandwiching chocolate and marshmallow.
Boppers (Peanut Butter Granola Bites)
No-bake peanut butter rounds rolled in crushed granola bars and dipped in chocolate.
Pumpkin Spice Syrup
A pumpkin spice syrup scaled to a full 14 oz can of condensed milk, ratios preserved.