Crispy Thyme

Crispy Thyme

Crispy Thyme | Using herbs in a new way is not only fun, but makes your dishes that much more unique and memorable. Here we use one of our favorites, thyme, and fry it for some crunch and textural contrast. These are phenomenal on meat, soups and even on fries. Step up your game and try…

LANGOUSTINE RÚCULA RISOTTO

Langoustine Rucula Risotto

Langoustine Rucula Risotto | We had a special guest chef over, Blair, who requested we go all out with a lobster risotto (including all the trimmings!). So naturally I couldn’t resist to grab my favorite wooden spoon and get to work. She taught me a thing or two about making the best risotto (mostly patience)…

French Monkey Omelet

French Monkey Omelet

French Monkey Omelet | When we say fusion, we mean it. We don’t just combine different cuisines of humans, we combine cuisines of all animal species – like monkeys! French Monkey Omelet   Print Prep Time 10 mins Cook Time 12 mins Total Time 22 mins   * Treat yourself to this one morning and…

Garbanzo Dusted Split Chicken in Chorizo

Garbanzo Dusted Split Chicken in Chorizo

Garbanzo Dusted Split Chicken in Chorizo | We like to think of our pantry as a society, full of individual ingredients. And there are two types of ingredients in that society: celebs and worker bees.

The celebs bring flavor and flare, while the worker bees have a specific job. So, say we are making waffles. We make a batter with flour, milk and eggs (our worker bees), then flavor it up with a little salt, butter and vanilla (our resident celebs). But sometimes we feel bad for the worker bees and want to give them a chance on the flavor stage. This recipe does just that, specifically in regards to the boss of the worker bee union, Mr. Flour.

Roasted Ginger Cocktail Sauce

Roasted Ginger Cocktail Sauce

Roasted Ginger Cocktail Sauce | Every traditional cocktail sauce gets its kick from horseradish. But not this one. We use roasted ginger instead, which gives it a sweeter spice and a whole new flavor altogether. We compliment it with a little extra honey and a super secret dash of ponzu that will keep everyone guessing…

El Esfregar

El Esfregar

El  Esfregar | El Esfregar means “the rub”. We roll around in rubs all the time…wait, that doesn’t sound right. What we mean is, we have experimented a lot with rub recipes. Like, a lot a lot. So, after many nights in the Chocolate Lab, we have released our final masterpiece: a collaboration of all…

Cucumber Square Salad

Cucumber Square Salad

Cucumber Square Salad | I used to eat cucumbers like snickers when I was kid. I wouldn’t even peel them – I’d walk around holding them like a candy bar for my afternoon snack. They’ll always be one of my favorite fruits because they don’t need any help to taste good…and most people don’t even…

No-Knife Steak Sauce

No-Knife Steak Sauce

No-Knife Steak Sauce | We make a lot of sauces, so we like to think we’ve found our groove. And this bad boy just happens to make our favorite eats (i.e. meat) even better with San Marzanos, sherry vinegar, brown sugar and more umami amigos. It’s a kindergarten simple, no knife needed recipe that makes…

Albufeira Eggs

Albufeira Eggs | My new favorite culinary hot spot is Portugal. They love their onions and definitely know how to cook a quality egg, so this is our nod to them. These eggs look like a lot of work, but they’re actually quite simple. Your oven does all the heavy lifting, all you have to do…