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THE HUGGINS FAMILY

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Home cooking inspired by the world’s kitchens—simple, flavorful recipes made with real ingredients, clear steps, and no extra fluff.

  • Master Bakery-Style Cookies (Endless Variations)

    Master Bakery-Style Cookies (Endless Variations)

    This original Huggins Family recipe—affectionately known in our house as “Fat Daddo’s Cookies”—is our master dough for thick, chewy bakery-style cookies with crisp edges and soft centers. Built to handle everything from classic chocolate chip to brown butter pecan, chocolate orange, and more, it’s designed as a true “one dough, endless variations” system. This version is adjusted for high-altitude baking at about 4,500 ft, so the cookies keep their structure without sacrificing that soft, indulgent texture. For sea-level baking, see the Notes section for adjustments.

    Ingredients

      Base Dough

    • 1 cup (227 g) unsalted butter, softened
    • 1 cup (220 g) packed brown sugar
    • ¼ cup (50 g) granulated sugar
    • 1 large egg (50 g)
    • 1 large egg yolk (18 g)
    • 1½ tsp (7 g) vanilla extract
    • 1–2 tbsp (15–30 g) milk
    • 3 cups + 2 tbsp (375 g) all-purpose flour
    • 2 tbsp (16 g) cornstarch
    • ¾ tsp (4 g) baking soda
    • 1 tsp (6 g) table salt

    Directions

    Make the Dough

    In the bowl of a stand mixer or in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 1–2 minutes.

    Add the egg, egg yolk, vanilla extract, and 1 tbsp milk. Mix until smooth and slightly thickened, about 1 minute. If the dough seems especially stiff once the flour is added, mix in the remaining 1 tbsp milk.

    In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

    Finish the Dough

    Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.

    Fold in the optional mix-ins for your chosen variation just until evenly distributed.

    The dough should be soft and slightly tacky, but not sticky.

    Portion, Shape, and Chill

    Portion the dough into either 8 large cookies or up to 24 regular cookies.

    Gently flatten each dough ball to about ¾–1 inch thick to encourage even spreading while baking.

    Place the dough on a parchment-lined or silicone mat-lined baking sheet and refrigerate for at least 1 hour and up to 48 hours. Chilling helps prevent excess spreading and improves flavor and texture.

    For slightly more spread, let the dough sit at room temperature for 10–15 minutes before baking.

    Bake

    Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.

    Arrange the chilled dough 2–3 inches apart.

    Bake large cookies for 12–15 minutes or regular cookies for 7–9 minutes, until the edges are set and the centers still look slightly underbaked.

    Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

    Freeze for Later

    Portioned dough can be frozen for later baking.

    Freeze on a tray until firm, then transfer to a freezer bag or airtight container.

    Bake from frozen, adding 2–3 minutes to the normal baking time.

    Chocolate Dough Variation

    Replace ½ cup (60 g) of the flour with ½ cup (50 g) unsweetened Dutch-process cocoa powder.

    Increase the milk by 1–2 tbsp (15–30 g), using 2–4 tbsp (30–60 g) total, as needed to achieve a soft, slightly tacky dough.

    Browned Butter Variation

    Replace the butter with browned butter by cooking it over medium-high heat until deeply golden and nutty.

    Let the browned butter cool to room temperature until thickened but still workable.

    For every ½ cup (113 g) butter used, add 1½ tbsp (22 g) water to replace lost moisture.

    Notes

    Preparation

    • For mix-ins that absorb moisture—such as oats, toasted coconut, or freeze-dried fruit—add an extra 1 tbsp (15 g) milk to the dough.
    • Bulky mix-ins like chocolate chunks, nuts, and toffee usually need no additional adjustment.
    • Soft or sticky mix-ins like marshmallows and almond paste work best when frozen first or enclosed inside the dough.
    • For Gevulde Koek-style filled cookies, wrap the filling completely in dough and bake at 375°F (190°C) instead of 400°F (204°C) for more even baking.
    • High Altitude (~4,500 ft / 1370 m): Use the ingredient amounts listed for thicker cookies with better structure and controlled spread.
    • Sea Level: Reduce the flour to 3 cups (360 g), increase the baking soda to 1 tsp, and use only enough milk to bring the dough together if needed.

    Serving Suggestions

    • Serve slightly warm for the softest centers and best melted-chocolate texture.
    • Pair with cold milk, coffee, or vanilla ice cream.
    • Large cookies are perfect for sharing or bakery-style presentation.

    Variations

    Base Dough Optional Mix-Ins:

    • Chocolate Chip: 1½ cups semisweet chocolate chips or 1½ cups mini semisweet chocolate chips; add 1 cup roasted chopped pecans if desired.
    • Dark Chocolate Chunk & Roasted Hazelnuts: 6–8 oz dark chocolate chunks, ¾ cup roasted chopped hazelnuts, and ¾ cup toasted unsweetened coconut flakes if desired.
    • White Chocolate Macadamia: 1 cup white chocolate chips, ¾ cup macadamia nuts, and ¾ cup toasted unsweetened coconut flakes if desired.
    • Oatmeal Raisin: 1¼–1½ cups quick oats and 2 cups raisins; add 1 tbsp (15 g) extra milk.
    • Toffee & Chocolate: 1 cup Heath toffee bits and ¾ cup semisweet chocolate chips.
    • Ginger Chunk: ½ cup crystallized ginger, chopped; use the browned butter variation.
    • S’mores: ½ cup milk chocolate chips, ½ cup semisweet chocolate chips, 1 cup frozen mini marshmallows, and ½ cup slightly crushed Golden Grahams cereal.
    • White Chocolate Cranberry: ¾ cup white chocolate chips, ¾ cup dried cranberries, and ½ cup chopped crystallized ginger if desired.
    • Brown Butter Pecan: 1 cup toasted chopped pecans, ¾ cup toffee bits, replace ½ tsp vanilla extract with ½ tsp maple extract, and press a pecan half into the top before baking; use the browned butter variation.
    • White Chocolate Raspberry: 1 cup white chocolate chunks and ½ cup crushed freeze-dried raspberries; add 1 tbsp (15 g) extra milk.
    • Pretzel Crunch: 1 cup chopped pretzels and ¾ cup peanut butter chips or semisweet chocolate chips.
    • Golden Gevulde Koek: 2 boxes (8 oz each) almond paste, portioned into disks and enclosed in the dough; use the browned butter variation and bake at 375°F (190°C).

    Chocolate Dough Optional Mix-Ins:

    • White Chocolate Chip: 1¼ cups white chocolate chips.
    • Peanut Butter Chip: 1½–2 cups peanut butter chips.
    • Chocolate S’mores: 1 cup frozen mini marshmallows and ¾ cup slightly crushed Golden Grahams cereal.
    • Chocolate Orange: zest of 1 orange and 1 cup white chocolate chips.
    • Chocolate Raspberry: 1 cup white chocolate chips and ½ cup crushed freeze-dried raspberries; add 1 tbsp (15 g) extra milk.
    • Tuxedo Cookies: 1 cup white chocolate chunks, ¾ cup chopped 70% dark chocolate, and ½ tsp espresso powder.
    • Mochanut: 1 cup toasted unsweetened coconut flakes, ¾ cup semisweet or dark chocolate chips, and 1 tsp instant espresso powder; add 1 tbsp (15 g) extra milk.
    • Cherry Chocolate: ¾ cup dried cherries, plumped with water and drained well, plus ¾ cup chopped 70% dark chocolate.
    • Chocolate Gevulde Koek: 2 boxes (8 oz each) almond paste, portioned into disks and enclosed in the chocolate dough; bake at 375°F (190°C).
    • Burnt Almond Fudge: 1½ cups semisweet chocolate chips, ½ cup roasted chopped slivered almonds, and replace ½ tsp vanilla extract with ½ tsp almond extract.

    Make-Ahead & Storage

    • Dough can be refrigerated for up to 48 hours.
    • Freeze portioned dough for up to 2 months.
    • Baked cookies keep in an airtight container at room temperature for 3–4 days.
    • Warm briefly before serving for best texture.
  • Vanilla Extract

    Vanilla Extract

    Homemade vanilla extract is one of those quiet staples that rewards patience. Made with just two ingredients—vanilla beans and liquor—it develops a deep, rounded flavor over time that far surpasses most store-bought versions. Most vanilla beans fall into two primary varieties—Bourbon (Madagascar) and Tahitian—each offering a distinct profile, from rich and classic to floral and aromatic, with additional nuance depending on the country of origin. Our method follows the FDA’s definition of single-fold extract, resulting in a reliable, repeatable ratio whether you’re making a small bottle or scaling up for gifts or long-term use.

    Ingredients

    • 375 ml (12.7 oz) vodka (or light rum or bourbon)
    • 37.5 g (1.32 oz) vanilla beans

    Directions

    Prepare the Beans

    Beginning just below the curved end of each vanilla bean, split the pod lengthwise, leaving the top intact.

    The split beans can also be cut into 1–2 inch segments to increase surface area and improve extraction.

    Combine

    Place the prepared vanilla beans into the liquor.

    Seal the bottle and shake well.

    Extract

    Store in a cool, dark place.

    Shake daily for the first 2 weeks to help initiate extraction.

    After that, shake every few days for an additional 6 weeks.

    Finish

    The extract is ready in about 8 weeks and will continue to deepen in flavor over time.

    Notes

    Preparation

    • Use liquor that is at least 70 proof (35% alcohol) for proper extraction.
    • Vodka produces a clean, neutral extract; bourbon and rum add subtle background flavor.
    • For best results, use a glass bottle with a tight-fitting lid.
    • The FDA single-fold standard is 0.1 g vanilla beans per ml liquor.

    Serving Suggestions

    • Use in baking, custards, ice cream, and sauces.
    • Add a splash to coffee, whipped cream, or oatmeal for extra depth.

    Variations

    • Double-fold extract: double the vanilla bean weight for a more concentrated extract.
    • Blend different spirits, such as vodka and bourbon, for a layered flavor profile.
    • Use beans from different origins to explore flavor differences, from deeper cocoa-like notes to brighter floral tones.

    Make-Ahead & Storage

    • Store in a cool, dark place indefinitely.
    • Top off with additional liquor as you use the extract to maintain volume.
    • Beans can be reused for a second batch, though the flavor will be lighter.
    • For scaling, use 10 g (0.35 oz) beans per 100 ml liquor, 25 g (0.88 oz) per 250 ml, 50 g (1.76 oz) per 500 ml, 75 g (2.65 oz) per 750 ml, and 100 g (3.53 oz) per 1 liter.
  • Pistachio Gelato

    Pistachio Gelato

    Pistachio gelato has always held a special place in our family—especially for Grandma Honey, who never passes it up when it’s on the menu. It’s one of those flavors that feels both nostalgic and a little refined at the same time, simple on the surface but deeply satisfying when it’s done right. This pistachio gelato is designed to deliver true pistachio flavor first—deeply nutty, smooth, and satisfying, without drifting into a heavy custard or becoming overly sweet. Lightly toasted pistachios are blended directly into the base for full flavor and body, while a restrained amount of cream, a small number of yolks, and added milk solids create a texture that feels dense and luxurious rather than airy or thin. It churns into a gelato that stays clean on the palate and rich enough to keep you coming back for another spoonful.

    Ingredients

    • 1¼ cups (175 g) raw shelled pistachios
    • 2 tbsp sugar (from the measured sugar below, for blending the pistachios)
    • 2¼ cups (540 g) whole milk, divided
    • ¾ cup (180 g) heavy cream
    • ⅔ cup (135 g) sugar
    • 1½ tbsp light corn syrup
    • 2 tbsp dry milk powder (optional, but recommended)
    • 3 large egg yolks
    • ¼ tsp table salt, plus more to taste
    • ¼ tsp vanilla extract (optional)
    • ⅛ tsp almond extract (optional; use sparingly)

    Directions

    Toast the Pistachios

    Heat the oven to 300°F. Spread the pistachios on a small sheet pan or oven-safe dish in an even layer.

    Toast for 8–10 minutes, just until fragrant. They should smell nutty and aromatic but should not brown. Let cool slightly.

    Blend the Pistachio Base

    Place the warm pistachios in a blender with 2 tbsp of the measured sugar and ¾ cup of the milk.

    Blend until very smooth. The mixture should move well in the blender and become thick, creamy, and fluid rather than forming a stiff paste.

    Leave the pistachio mixture in the blender jar.

    Heat the Dairy Base

    In a medium saucepan, combine the remaining 1½ cups milk, cream, remaining sugar, corn syrup, dry milk powder if using, and ¼ tsp table salt.

    Heat over medium, whisking occasionally, until the mixture is steaming hot and the sugar is dissolved, but do not let it boil.

    Temper the Yolks

    In a separate bowl, whisk the egg yolks until smooth.

    Slowly pour in about 1 cup of the hot milk mixture while whisking constantly.

    Gradually whisk the tempered yolks back into the saucepan.

    Cook the Base

    Cook over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, until the base thickens slightly and reaches 170–175°F.

    It should lightly coat the back of a spoon. Do not let it boil.

    Combine and Blend Again

    Remove the pan from the heat. Carefully pour the hot custard into the blender with the pistachio mixture.

    Blend until fully smooth and uniform. Stir in the vanilla extract and almond extract, if using.

    For the smoothest final texture, keep this blending step even if the pistachios seemed to break down well the first time.

    Strain and Chill

    Strain the base through a fine-mesh sieve into a clean bowl to catch any remaining pistachio fiber and ensure a smooth, non-gritty texture.

    Cool over an ice bath, then cover and refrigerate until very cold, at least 6 hours and preferably overnight.

    Taste once chilled and add a tiny extra pinch of salt if you want the pistachio flavor to pop a bit more.

    Churn

    Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions until thick, smooth, and softly mounded.

    The finished texture should resemble soft gelato.

    Freeze to Set

    Transfer to a chilled container, press a piece of parchment or plastic wrap against the surface, cover, and freeze until firm enough to scoop, about 2–4 hours.

    Let stand at room temperature for a few minutes before serving if needed.

    Notes

    Preparation

    • Raw pistachios are ideal here because they give you fresher flavor and better natural color than pre-roasted nuts. Toast them lightly to wake up their flavor, but do not let them brown.
    • If using roasted pistachios, unsalted nuts can be used as-is (skip the toasting step or warm briefly to refresh their aroma). If using salted pistachios, rinse under cool water to remove surface salt, dry thoroughly, and warm briefly in a low oven before using. Adjust added salt in the recipe to taste.
    • This recipe uses fewer yolks than a classic custard ice cream so the pistachio flavor stays clear while still giving the gelato enough body to feel satisfying and rich.
    • The sugar level is intentionally restrained to keep the finish clean and nut-forward. Corn syrup helps preserve smooth texture and scoopability without making the gelato taste sweeter.
    • Dry milk powder is optional, but it noticeably improves body and density, especially in home machines. If you want the most gelato-like texture, it is worth using.
    • Almond extract can make the pistachio flavor seem stronger, but it should remain in the background. Use only a very small amount or leave it out entirely for a purer pistachio profile.
    • Straining the blended base is recommended even if only a small amount of fine pistachio fiber remains. That extra step helps keep the finished gelato smooth rather than faintly gritty.
    • Chill the base thoroughly before churning. A fully cold base churns faster and freezes more smoothly.

    Serving Suggestions

    • Serve on its own to let the pistachio flavor shine, or top with a small spoonful of finely chopped pistachios for contrast.
    • This is excellent with fresh berries, a crisp butter cookie, or a light drizzle of dark chocolate for a more dessert-forward presentation.
    • For the most authentic gelato-style experience, serve slightly softened so the texture is dense, creamy, and supple rather than hard-frozen.

    Variations

    • For a more intense pistachio version, increase the pistachios to 1½ cups (210 g).
    • For added texture, fold in ¼ cup finely chopped toasted pistachios after churning, just before transferring to the freezer container.
    • For a purer pistachio profile, omit the vanilla and almond extracts completely.

    Make-Ahead & Storage

    • The base can be made and refrigerated up to 24 hours before churning.
    • Store the finished gelato tightly covered in the freezer for up to 2 weeks for best texture and flavor.
    • Homemade gelato freezes firmer than what is served in most shops, so let it sit at room temperature for 5–10 minutes before scooping if needed.
  • Saté Ajam — Indonesian Chicken Satay

    Saté Ajam — Indonesian Chicken Satay

    When I was living in the Netherlands, I had the good fortune of learning a few Indonesian dishes from a kind little Indonesian grandmother in the beautiful city of Delft. Zuster Volder was from Java, and in her small kitchen she showed me how simple ingredients—ketjap manis, shallots, garlic, and warm spices—could transform humble skewers of meat into something unforgettable. This saté ajam, the Indonesian dish most people know as chicken satay or sate ayam, draws inspiration from those lessons: chicken marinated in sweet soy, coconut milk, and fragrant spices, then grilled over hot coals until caramelized and served with rich Dutch-Indonesian peanut sauce (Pindasaus).

    Ingredients

    Chicken

    • 2 lb boneless skinless chicken thighs
    • Bamboo skewers, soaked in water for at least 30 minutes

    Marinade

    • ¼ cup ketjap manis
    • 1 tbsp vegetable oil
    • 1½ tbsp shallot, finely grated
    • ½ tsp fresh ginger, finely grated
    • ½ tsp fresh galangal, finely grated
    • 1 tbsp brown sugar
    • ¼ tsp ground coriander
    • ¼ tsp ground turmeric
    • ¼ tsp ground cumin
    • 1 clove garlic, minced, or ¼ tsp garlic powder
    • 1 tsp lime juice
    • 2 tbsp coconut milk
    • ⅛ tsp white pepper
    • ¼ tsp baking soda

    Pre-Grill Seasoning

    • 1 tsp ketjap manis
    • 1 tsp vegetable oil
    • Pinch of table salt

    Coconut Milk Baste

    • 2 tbsp coconut milk
    • Pinch of table salt

    For Serving

    • Warm Dutch-Indonesian peanut sauce (Pindasaus)
    • Lime wedges
    • Cucumber slices or Acar Ketimun
    • Fried shallots (optional)
    • Steamed rice or lontong

    Directions

    Prepare the Chicken

    Trim any large excess pieces of fat from the chicken thighs. Cut the meat into long strips about ½–¾ inch thick rather than cubes. This traditional shape lets the chicken fold onto the skewers and gives you more caramelized surface area over the coals.

    Thread the chicken onto the soaked skewers, weaving and folding the strips back and forth so the meat lies fairly flat.

    Make the Marinade

    In a medium bowl, combine the ketjap manis, vegetable oil, grated shallot, ginger, galangal, brown sugar, coriander, turmeric, cumin, garlic, lime juice, coconut milk, white pepper, and baking soda. Stir until the sugar is dissolved and the marinade is well blended.

    Marinate the Chicken

    Add the chicken to the marinade and toss well to coat evenly. Cover and refrigerate for 4–5 hours, or up to 8 hours. This timing gives the flavors time to penetrate while the small amount of baking soda helps the chicken stay especially tender over high charcoal heat.

    Prepare the Grill

    Light a charcoal grill and let the coals burn down until they are very hot and covered with a light layer of ash. You want strong direct heat for fast caramelization, but not roaring flames.

    In a small bowl, stir together the coconut milk and a pinch of salt for the baste. In a second small bowl, combine the ketjap manis, oil, and pinch of salt for the pre-grill seasoning.

    Season and Grill the Satay

    Remove the skewers from the refrigerator. Lightly brush or toss the skewered chicken with the pre-grill seasoning. Leave a light coating of marinade on the meat rather than wiping it clean; that helps create the classic lacquered satay crust.

    Place the skewers over direct heat and grill for about 2–3 minutes per side, turning frequently so the sugars caramelize without scorching. During the last minute or two of cooking, brush lightly with the coconut milk baste.

    Cook until the chicken is lightly charred in spots and reaches 165°F.

    Serve

    Arrange the saté ajam on a platter and serve immediately with warm Pindasaus, lime wedges, cucumber or Acar Ketimun, and steamed rice or lontong. A squeeze of lime over the top just before eating brightens the sweet ketjap glaze and balances the peanut sauce beautifully.

    Notes

    Preparation

    • Chicken thighs are preferred here because they stay juicy and tender over high direct heat and hold up better than breast meat in a sweet ketjap marinade.
    • Cutting the chicken into long folded strips instead of cubes gives more surface area for browning and produces a more traditional satay texture.
    • The small amount of baking soda helps the chicken retain moisture and stay tender during quick charcoal grilling. Do not increase the amount, or the flavor can become slightly alkaline.
    • Fresh galangal adds a more traditionally Indonesian, Javanese-leaning aroma to the marinade. If galangal is not available, using 1 tsp finely grated ginger in place of the ginger and galangal combination is still very good.
    • If using larger bamboo skewers, you can double-skewer the chicken to make turning easier over the grill.

    Serving Suggestions

    • Serve with your family’s Pindasaus, lime wedges, and a crisp cucumber pickle such as Acar Ketimun.
    • This pairs especially well with steamed rice, lontong, or as part of a larger rijsttafel-style meal.
    • Fried shallots scattered over the platter add a wonderful savory finish.

    Variations

    • For a more classic yellow Javanese profile, increase the turmeric slightly to ⅜ tsp.
    • If you prefer a cleaner, more straightforward satay flavor, omit the cumin; with it included, the marinade leans a bit more Javanese.
    • Chicken breast can be used, but watch the cook closely and pull as soon as it reaches 150°F, then hold at that temperature for 2.8 minutes for pasteurization, or cook to 165°F for a more conventional approach.

    Make-Ahead & Storage

    • The chicken can be marinated earlier in the day and held refrigerated for up to 8 hours before grilling.
    • Leftover cooked satay can be refrigerated in an airtight container for up to 3 days.
    • Reheat gently in a covered skillet, low oven, or microwave until just warmed through. Serve with freshly warmed Dutch-Indonesian peanut sauce (Pindasaus) for the best texture.
  • Grandma’s Lasagna

    Grandma’s Lasagna

    In the 1960s and 70s, most of our family parties included the Berg family—Tom, Evie, and their daughter Donna were always there, and they’ve long felt like part of our family. Grandma’s Lasagna recipe actually came from Donna Berg sometime in the 1970s after she served it at a birthday party. It was such a hit that our family has used this lasagna recipe ever since. Over the years, I’ve made a few careful updates: I added besciamella after living in Delft, The Netherlands, in the home of Bep Lupker—her lasagna included a silky, delicious besciamella that I never forgot. I’ve also refined the meat sauce for deeper flavor and better balance, while keeping the heart of the original recipe intact.

    Ingredients

    Meat Sauce

    • 2 tbsp (28 g) olive oil
    • 1 cup (140 g) chopped onion
    • 5 cloves (15 g) garlic, minced
    • 1 lb (454 g) ground chuck beef (or ½ lb ground beef and ½ lb Italian sausage / 227 g each)
    • 1 can (28 oz / 794 g) crushed tomatoes
    • 1 can (15 oz / 425 g) tomato sauce
    • 1 can (6 oz / 170 g) tomato paste
    • 1 cup (240 g) chicken broth
    • ½ cup (120 g) dry white wine or dry red wine (optional)
    • 2 tsp (10 g) fish sauce (optional)
    • 2 tsp dried basil
    • 2 tsp dried parsley
    • 1 tsp dried oregano
    • ¾ tsp dried ground fennel
    • ¼ tsp dried thyme leaves
    • 3 whole cloves
    • 2 bay leaves
    • ½ tsp freshly ground black pepper (to taste)
    • 1 tsp table salt

    Cheese & Pasta

    • 2 cups (454 g) ricotta or cottage cheese (or 1 cup of each / 227 g each)
    • ½ cup (50 g) Parmesan cheese, shredded
    • 8 oz (227 g) mozzarella cheese, sliced
    • 8 oz (227 g) lasagna noodles, prepared (or our homemade Fresh Lasagna Pasta Sheets)

    Besciamella

    • ¼ cup (57 g) butter
    • ¼ cup (30 g) flour
    • 2 cups (480 g) milk
    • ¼ tsp onion powder
    • ¼ tsp table salt
    • ¼ tsp freshly ground black pepper
    • small pinch nutmeg

    Directions

    Make the Meat Sauce

    In a Dutch oven over medium heat, heat olive oil until shimmering. Add onion and sauté until translucent and tender. Add garlic and cook for 30–45 seconds, just until fragrant. Add meat and cook until no longer pink, breaking it up as it browns.

    Clear a small space in the pot and add tomato paste directly to the pan. Cook for 1–2 minutes, stirring, until the paste darkens slightly and smells sweeter. Stir the paste into the meat mixture.

    Stir in crushed tomatoes, tomato sauce, chicken broth, wine (optional), and fish sauce (optional). Add dried basil, dried parsley, oregano, fennel, thyme, cloves, bay leaves, pepper, and salt.

    Simmer covered on low heat for 30 minutes and uncovered for 15 minutes. Remove bay leaves and whole cloves before assembling. (Sauce is best when made a day or more in advance and reheated.)

    Prepare the Cheese

    In a bowl, combine ricotta (and/or cottage cheese) with Parmesan. Reserve mozzarella for layering and topping.

    Assemble

    Place enough meat sauce in the bottom of a lasagna pan to thinly coat. Add ⅓ of the cooked lasagna noodles. Spread ⅓ of the ricotta mixture over the noodles, add a layer of mozzarella slices, then cover with ⅓ of the remaining meat sauce.

    Repeat for two additional layers. Top with remaining mozzarella and a light sprinkle of Parmesan.

    Bake

    Bake covered at 325°F for 40 minutes and uncovered for 10 minutes, or until warmed through and cheese is slightly browned. Rest 10–15 minutes before slicing for cleaner layers.

    Make the Besciamella

    Thoroughly heat butter and flour. Whisk in remaining ingredients; cook until thickened.

    Serve

    Slice and serve lasagna topped with besciamella.

    Notes

    Preparation

    • Why cloves? Whole cloves add subtle warmth and sweetness to the sauce and are removed before assembly so their flavor stays in the background.
    • Besciamella tip (optional): For an extra-silky texture, warm the milk separately and whisk it in gradually.
    • Make-ahead sauce: This meat sauce tastes even better after a night in the fridge; rewarm gently before assembling.

    Serving Suggestions

    • Let the lasagna rest 10–15 minutes before cutting for cleaner slices.
    • Serve with a simple green salad and warm bread to round out the meal.

    Variations

    • Wine: Dry white or dry red both work well; omit if preferred.
    • Fish sauce: Optional, but it adds savory depth without tasting “fishy” at this amount. In its place, mash 2 anchovy fillets into the sauce with the tomato paste.
    • Meat: Using half Italian sausage adds a slightly richer, more seasoned profile.

    Make-Ahead & Storage

    • Make-ahead: Assemble the lasagna, cover, and refrigerate up to 24 hours. Bake as directed, adding 10–15 minutes to the covered bake time if it’s going in cold.
    • Refrigerate: Store leftovers covered for up to 4 days.
    • Freeze: Freeze tightly wrapped portions for up to 3 months. Thaw overnight in the fridge before reheating for best texture.

    Original Berg Family Lasagna Recipe (circa 1970s)
    This is the original version of the recipe as it was shared with our family by Donna Berg in the 1970s. It’s simpler than the updated version above, but it’s the foundation everything else grew from.

    Ingredients

    • ⅓ cup (53 g) chopped onion
    • 1 clove (3 g) garlic, minced
    • 2 tbsp (28 g) olive oil
    • 1 lb (454 g) ground chuck beef
    • 1 can (8 oz / 227 g) tomato sauce
    • 1 can (6 oz / 170 g) tomato paste
    • 1 cup (240 g) water
    • ½ tsp oregano
    • freshly ground black pepper (to taste)
    • 1 tsp table salt
    • ½ tsp basil
    • 1 whole clove, crushed
    • 2 cups (454 g) ricotta or cottage cheese (or 1 cup of each / 227 g each)
    • ½ cup (50 g) Parmesan cheese, shredded
    • 8 oz (227 g) mozzarella cheese, sliced
    • 8 oz (227 g) lasagna noodles, prepared

    Directions

    Sauté onion and garlic in oil until tender; add meat and brown. Add tomato sauce, tomato paste, water, and seasonings and simmer covered for 30 minutes.

    Place ½ of the cooked lasagna noodles in the bottom of a buttered 9×13 pan. Spread ½ of the ricotta (and/or cottage cheese), Parmesan, and mozzarella cheese over lasagna. Cover with ½ of the meat sauce. Repeat layers.

    Bake at 350°F for 45 minutes.

  • Habanero Hot Honey

    Habanero Hot Honey

    This habanero hot honey is simple, versatile, and built for flexibility. A gentle sous vide infusion brings a clean, balanced heat while preserving the natural character of the honey, making it just as useful for drizzling over fried chicken, biscuits, or pizza as it is for building into barbecue sauces and finishing glazes. Because the base stays intentionally clean—just honey, habanero, and an optional pinch of salt—it can be adjusted to fit whatever you’re cooking.

    Ingredients

    • 1 cup unfiltered honey
    • 1 fresh habanero, halved
    • Pinch of table salt (optional)

    Directions

    Prepare the Jar

    Add the honey, habanero, and optional salt to a small mason jar. Seal the jar finger-tight so pressure can equalize during the infusion.

    Infuse Sous Vide

    Set a sous vide bath to 130°F (54°C). Submerge the jar and infuse for 2 hours.

    Strain and Store

    Remove the jar from the water bath and let it cool just enough to handle comfortably. Strain out the habanero through a fine-mesh strainer.

    For a cleaner finish and better consistency, strain again through cheesecloth or a coffee filter before transferring to a clean jar for storage.

    Notes

    Preparation

    • Leave the seeds in for a hotter infusion, or remove some or all of them for a milder result.
    • If your honey is very thick or lightly crystallized, it may loosen naturally during the infusion.
    • Wear gloves when handling habaneros, and avoid touching your face or eyes afterward.
    • This recipe is designed as a base ingredient, so the flavor stays clean and flexible for later adjustments.

    Serving Suggestions

    • Drizzle over fried chicken, pizza, roasted vegetables, cornbread, or biscuits.
    • Use as a finishing touch for pulled pork, brisket, grilled chicken, or ribs.
    • Stir a small amount into barbecue sauce, vinaigrettes, or marinades for balanced sweetness and heat.

    Variations

    • For a milder version, use only ½ habanero or shorten the infusion time slightly.
    • For a hotter version, use a longer infusion or a second habanero.
    • This base can later be turned into a citrus-forward barbecue variation without changing the core method.

    Make-Ahead & Storage

    • Store in a clean jar in the refrigerator for the best shelf life.
    • If the honey crystallizes in storage, warm the jar gently in hot water until fluid again.
    • Because this recipe uses fresh pepper, thorough straining is important for stability and consistency.
  • Fresh Lasagna Pasta Sheets

    Fresh Lasagna Pasta Sheets

    These fresh lasagna sheets are designed for structure, not just tenderness—giving you distinct, satisfying layers that hold their shape through baking. A blend of all-purpose flour and semolina adds just enough bite, while a slightly firmer dough ensures the pasta doesn’t disappear into the sauce. Rolled a bit thicker than traditional recommendations, this version creates a hearty, rustic lasagna with beautifully defined layers in every slice—perfect for dishes like our favorite recipe for Grandma’s Lasagna.

    Ingredients

    • 365 g all-purpose flour
    • 90 g semolina flour
    • ½ tsp table salt
    • 4–5 large eggs (target 240–250 g without shells)
    • 1 tbsp water, if needed

    Directions

    Mix the Dough:

    Add the all-purpose flour, semolina flour, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on speed 2 just to combine.

    Add 4 eggs, one at a time, mixing briefly between additions. The mixture should resemble coarse crumbs. If the dough does not begin to come together, add part or all of the remaining egg as needed. Add up to 1 tbsp water only if necessary to bring the dough together into a firm, slightly dry mass.

    Knead:

    Switch to the dough hook and knead on speed 2 for 2–3 minutes, until the dough becomes smooth and cohesive. It should feel firm but pliable, not sticky.

    Rest:

    Wrap the dough tightly in plastic wrap and let rest at room temperature for at least 30 minutes. For best results, refrigerate up to overnight, then allow to come to room temperature before rolling.

    Roll the Sheets:

    Divide the dough into 4 portions. Working with one piece at a time, flatten slightly and run through a pasta roller, folding and passing through the widest setting several times until smooth.

    Gradually reduce the thickness setting until reaching setting #3 or #4 . Cut sheets to fit your baking dish as needed.

    Prepare for Use:

    Lay sheets on a lightly floured surface and allow to rest for 10–20 minutes before using. This slight drying improves texture and handling.

    Cook (Optional):

    These sheets can be used directly in lasagna without boiling, especially when using a well-hydrated sauce.

    If parboiling is preferred, cook in well-salted boiling water for 2–3 minutes, then transfer to cold water and drain before layering.

    Notes

    Preparation

    • For best consistency, weigh the eggs. Aim for 240–250 g total egg weight.
    • The dough should feel slightly firmer than typical pasta dough—this helps it hold structure during baking.
    • Lightly flour sheets as needed to prevent sticking, but avoid excess flour which can dry out the layers.

    Serving Suggestions

    • Use with a rich meat sauce and béchamel for classic lasagna.
    • Pairs well with vegetable-forward lasagnas, including spinach and mushroom or roasted vegetable variations.

    Variations

    • For a more traditional, delicate lasagna, roll sheets to setting #4 or #5.
    • For a richer dough, replace 1 whole egg with 2 egg yolks.
    • For a softer texture, reduce semolina slightly and increase all-purpose flour.

    Make-Ahead & Storage

    • Dough can be refrigerated for up to 24 hours before rolling.
    • Rolled sheets can be lightly floured, layered between parchment, and refrigerated for up to 1 day.
    • For longer storage, freeze sheets flat and transfer to a sealed bag once solid. Cook from frozen or thaw before use.
  • Chicken Gyro

    Chicken Gyro

    On a family trip to Corfu, we stopped at a small waterside restaurant and ordered one of the best gyros we had ever tasted. The chicken was deeply seasoned, moist, and tender, with bright lemon, garlic, and oregano and none of the heavy, meatloaf-like texture so common in the United States. This version is our home tribute to that meal—grilled whole for juiciness, sliced and crisped in a hot skillet for authentic gyro-style edges, then wrapped in warm pita with fresh salad and cool tzatziki.

    Ingredients

    Chicken

    • 4 lb boneless, skinless chicken thighs

    Marinade

    • 2 tbsp garlic, minced
    • ⅓ cup lemon juice
    • ⅓ cup plain Greek yogurt
    • 2 tbsp white wine vinegar
    • 2 tbsp extra virgin olive oil
    • 3 tbsp dried oregano, rubbed between your palms before adding
    • 1 tsp paprika
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • 1 tbsp table salt
    • 1 tsp freshly ground black pepper

    Tzatziki

    • 1 English cucumber, diced or grated
    • 1½ cups plain Greek yogurt
    • 2 tbsp lemon juice
    • 2 tbsp extra virgin olive oil
    • 1 tsp garlic, minced
    • ½ tsp table salt
    • Freshly ground black pepper, to taste

    Salad

    • 2 English cucumbers, diced
    • 4 to 5 tomatoes, seeded and diced
    • ½ large red onion, thinly sliced
    • ¼ cup fresh parsley, chopped
    • 1 to 2 tbsp lemon juice, or to taste
    • 1 to 2 tbsp extra virgin olive oil, or to taste
    • ½ tsp dried oregano, crushed
    • Salt and freshly ground black pepper, to taste

    For Serving

    • Flatbread or pita
    • Olive oil, for warming the pita
    • Lemon wedges, for finishing
    • A small pinch of dried oregano for each gyro, optional but recommended

    Directions

    Marinate the Chicken

    In a large bowl or resealable container, combine the garlic, lemon juice, Greek yogurt, white wine vinegar, olive oil, oregano, paprika, cumin, coriander, salt, and black pepper. Rub the oregano between your palms before adding to help release its aroma.

    Add the chicken thighs and turn well to coat. Cover and refrigerate for 3 to 24 hours. Overnight is ideal.

    Make the Tzatziki

    In a medium bowl, stir together the cucumber, Greek yogurt, lemon juice, olive oil, garlic, salt, and black pepper.

    Refrigerate for at least 30 minutes before serving to let the flavors meld.

    Prepare the Salad

    In a separate bowl, combine the cucumbers, tomatoes, red onion, and parsley.

    Toss with the lemon juice, olive oil, crushed oregano, salt, and black pepper to taste. Refrigerate until ready to serve.

    Grill the Chicken

    Preheat a grill to medium-high heat. Remove the chicken from the marinade and grill the thighs whole until cooked through and nicely marked, about 5 to 7 minutes per side depending on thickness.

    Cook until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).

    Transfer to a cutting board and let rest for 5 to 10 minutes.

    Slice and Crisp

    Slice the rested chicken into thin strips. Heat a large skillet over high heat and add a small amount of oil.

    Add the sliced chicken and cook briefly, tossing for 60 to 90 seconds, until the edges crisp and brown in spots.

    Finish with a small squeeze of lemon juice.

    Warm the Pita and Assemble

    Lightly brush the pita or flatbread with olive oil and warm on a hot skillet, grill, or griddle for 20 to 30 seconds per side, just until soft, hot, and lightly toasted.

    To serve, place chicken on the warm pita, spoon over tzatziki, add the salad, and finish with a small pinch of dried oregano if desired.

    Notes

    Preparation

    • For the best flavor, marinate the chicken overnight.
    • Chicken breast can be substituted for thighs. Grill to an internal temperature of 150°F (65.6°C) and hold at or above that temperature for about 3 minutes to achieve pasteurization. Use an instant-read thermometer to verify the temperature in the thickest part of the meat.
    • If using regular cucumbers for the tzatziki, dice or grate them, salt lightly, let rest 10 to 15 minutes, then squeeze dry in a kitchen towel before mixing into the yogurt.
    • English cucumbers usually contain less moisture, so that draining step is often unnecessary, though a light squeeze is still helpful if they seem especially juicy.
    • You may use diced cucumber, grated cucumber, or a combination in the tzatziki. A 50/50 mix of diced and grated cucumber gives an especially nice texture—creamy, but still fresh and crisp.

    Serving Suggestions

    • Serve with Greek Lemon Rice, fries, roasted potatoes, or a simple Greek-style salad for a full meal.
    • For a traditional Greek gyro-shop feel, wrap the finished gyro loosely in parchment or foil before serving.
    • Extra lemon wedges on the side are excellent for brightening each bite.

    Variations

    • For a traditional herb note in the tzatziki, add 1 to 2 tsp finely chopped fresh dill or mint.
    • Flatbread works well here, but warm pita gives the most classic gyro-style presentation.
    • A few fries tucked into the gyro are a very Greek addition and make it even closer to the style commonly served in Greece.

    Make-Ahead & Storage

    • The chicken can be marinated up to 24 hours ahead.
    • The tzatziki can be made 1 day ahead and kept refrigerated.
    • The salad is best made the day of serving, though the vegetables can be chopped ahead and dressed shortly before assembling.
    • Leftover cooked chicken keeps well in the refrigerator for up to 3 days. Reheat in a hot skillet to restore some of the crisp edges before serving.
  • Greek Lemon Rice

    Greek Lemon Rice

    Bright, savory, and finished with plenty of lemon, this Greek-style rice is an easy way to round out a chicken gyro dinner. Onion, garlic, broth, dill, and parsley build a simple but flavorful base, while a touch of butter adds richness and a tiny pinch of turmeric gives the rice a warm golden color without changing the flavor.

    Ingredients

    • 1 cup long-grain white rice, rinsed
    • 1 tbsp orzo pasta (optional)
    • 1¼ cups chicken broth
    • 2 tbsp olive oil
    • ¼ cup finely diced onion
    • 2 cloves garlic, minced
    • 1½ tsp fresh dill, chopped (or ½ tsp dried)
    • 1½ tsp fresh parsley, finely chopped (or ½ tsp dried)
    • ¼ tsp black pepper
    • ⅛ tsp turmeric
    • ¼ tsp onion powder
    • 1 small bay leaf
    • 1 tsp chicken bouillon (optional but recommended, preferably Better Than Bouillon)
    • 2 tbsp fresh lemon juice
    • 1 tsp lemon zest (optional)
    • 1 tbsp butter
    • table salt, to taste

    Directions

    Sauté the Aromatics

    Heat a medium skillet over medium heat. Add the olive oil and cook the onion for about 5–7 minutes, stirring occasionally, until softened and lightly golden.

    Add the garlic and cook for 30 seconds, just until fragrant.

    Toast the Rice

    Add the rinsed rice and optional orzo to the skillet. Cook for 1 to 2 minutes, stirring frequently, until lightly toasted and coated in the oil.

    Transfer the mixture to the Instant Pot insert.

    Add the Liquid and Seasonings

    Stir in the chicken broth, dill, parsley, black pepper, turmeric, onion powder, bay leaf, and chicken bouillon, if using. Do not add the lemon juice yet.

    Pressure Cook

    Lock the lid and cook on High Pressure for 4 minutes.

    Let the pressure release naturally for 10 minutes, then carefully vent any remaining pressure.

    Finish the Rice

    Remove the bay leaf. Fluff the rice gently with a fork. Stir in the lemon juice, lemon zest if using, and butter.

    Taste and season with table salt as needed. Serve warm, with an extra squeeze of lemon if desired.

    Notes

    Preparation

    • Rinsing the rice helps the finished texture stay fluffy and prevents excess stickiness.
    • The turmeric is used only for color and should remain subtle so the rice keeps its classic Greek flavor profile.
    • Cooking the onion until lightly golden adds depth and sweetness that helps balance the bright lemon flavor.
    • The sauté step can also be done directly in the Instant Pot using the Sauté function if preferred.

    Serving Suggestions

    • Serve alongside chicken gyros, souvlaki, grilled chicken, or lamb.
    • Finish with extra lemon wedges and a spoonful of tzatziki for a full taverna-style plate.

    Variations

    • The optional orzo adds texture and gives the rice a more traditional Greek pilaf character.
    • Fresh herbs provide the brightest flavor, but dried dill and parsley work very well for a convenient pantry version.
    • A small pinch of dried oregano can be added if you want the rice to echo the flavors in gyro-seasoned meat.

    Make-Ahead & Storage

    This rice reheats well and can be made ahead for meal prep or larger dinners.

    • Refrigerate leftovers in an airtight container for up to 4 days.
    • Reheat gently with a small splash of broth or water to loosen the rice.
    • Add a fresh squeeze of lemon after reheating to brighten the flavor.
  • Jane’s Top Secret Carrot Cake

    Jane’s Top Secret Carrot Cake

    This carrot cake has been a longtime family favorite—simple, reliable, and always a hit. Built on a classic combination of carrots, pineapple, and warm spice, it bakes up incredibly moist with a tender crumb and just the right amount of richness. Finished with a smooth, sweet cream cheese frosting, it’s the kind of cake that shows up at gatherings and quietly becomes everyone’s favorite slice.

    Ingredients

      Cake

    • 4 eggs, beaten
    • 1 cup vegetable oil
    • 1 (8 oz) can crushed pineapple, undrained
    • 2 cups sugar
    • 3 cups carrots, shredded
    • 2 cups flour
    • 1 tsp table salt
    • 2 tsp baking soda
    • 2 tsp cinnamon
    • ¼ tsp nutmeg (optional)
    • ¼ tsp ground ginger (optional)
    • 1 cup pecans, chopped and toasted

      • Icing

    • 1 cube (½ cup) butter, softened
    • 1 pkg cream cheese, softened
    • 4 cups confectioners’ sugar
    • 1 tsp vanilla
    • ¼ tsp table salt

    Directions

    Prepare the Pan

    Grease and flour a bundt pan.

    Mix the Batter

    In a large bowl, whisk together the eggs, sugar, and vegetable oil until smooth and well combined.

    Stir in the crushed pineapple (with juice) and shredded carrots.

    In a separate bowl, combine the flour, salt, baking soda, cinnamon, and optional nutmeg and ground ginger (if using).

    Fold the dry ingredients into the wet mixture until just combined.

    Fold in the toasted pecans.

    Bake

    Pour the batter into the prepared bundt pan and bake at 350°F for about 1 hour, or until a toothpick inserted into the center comes out clean.

    Let the cake cool in the pan for 15–20 minutes, then turn out onto a rack to cool completely.

    Alternative Pan Option

    Pour the batter into a greased stoneware bar pan, then bake at 350°F for 25–30 minutes, or until a toothpick comes out clean.

    Make the Icing

    In a mixing bowl, beat the butter and cream cheese together until smooth and creamy.

    Gradually add the confectioners’ sugar, mixing until fully incorporated and smooth.

    Add the vanilla and salt, and mix until well combined.

    Finish

    Spread the icing over the completely cooled cake.

    Notes

    Preparation

    • To toast nuts, spread on a baking sheet and bake at 350°F for 6–8 minutes, until fragrant.
    • Shred carrots finely for the best texture and even distribution.
    • Walnuts can be used in place of pecans if preferred.
    • High Altitude (~4,750 ft / 1400 m) – Increase the flour to 2 tbsp plus 2 tsp extra, reduce the baking soda to 1¾ tsp, and increase the baking time slightly as needed. Sea Level – Use 2 cups flour and the full 2 tsp baking soda as written.

    Serving Suggestions

    • Serve at room temperature for the best flavor and texture.
    • Great for gatherings, holidays, and family-style desserts.

    Variations

    • Add optional nutmeg and ginger for a slightly deeper, warmer spice profile.

    Make-Ahead & Storage

    • Store covered in the refrigerator for up to 4 days.
    • Bring to room temperature before serving for best texture.
    • Unfrosted cake can be wrapped and frozen for up to 2 months.