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THE HUGGINS FAMILY

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The Huggins Family Recipes

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

  • 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 (240 ml) vegetable oil
    • 1 (8 oz / 227 g) can crushed pineapple, undrained
    • 2 cups (400 g) sugar
    • 3 cups (about 330 g) carrots, shredded
    • 2 cups (240 g) flour
    • 1 tsp table salt
    • 2 tsp baking soda
    • 2 tsp cinnamon
    • ¼ tsp nutmeg (optional)
    • ¼ tsp ground ginger (optional)
    • 1 cup (about 110 g) pecans, chopped and toasted

    Icing

    • 1 cube (½ cup / 113 g) butter, softened
    • 1 pkg (8 oz / 227 g) cream cheese, softened
    • 4 cups (480 g) 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 (177°C) 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 (177°C) 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.

    Yield: 1 bundt cake.

    Notes

    Preparation

    • To toast nuts, spread on a baking sheet and bake at 350°F (177°C) for 6–8 minutes, until fragrant.
    • Shred carrots finely for the best texture and even distribution.

    Variations

    • Walnuts: Walnuts can be used in place of pecans if preferred.
    • Warmer Spice: Add the optional nutmeg and ginger for a slightly deeper, warmer spice profile.

    Serving Suggestions

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

    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.

    High Altitude

    • High Altitude (about 4,750 ft / 1,400 m): Increase the flour by 2 tbsp plus 2 tsp, reduce the baking soda to 1¾ tsp, and increase the baking time slightly as needed.
    • Sea Level: Use 2 cups (240 g) flour and the full 2 tsp baking soda as written.
  • Chickpea Chaat

    Chickpea Chaat

    This Chickpea Chaat layers warm, savory spiced chickpeas with cool salted yogurt, bright mint-cilantro chutney, a sweet-tangy date–tamarind reduction, quick-pickled red onions, and a little crisp sev. It has all the contrasting flavors and textures that make chaat so irresistible—sweet, tart, creamy, savory, fresh, and crunchy—with a family-friendly level of heat that can easily be turned up at the table.

    Ingredients

    Quick-Pickled Red Onions

    • 1 medium red onion, very thinly sliced
    • 3 tbsp (45 ml) rice vinegar (or white vinegar)
    • 2 tbsp (30 ml) warm water
    • 1 tsp sugar
    • ¾ tsp table salt

    Date–Tamarind Reduction

    • ½ cup (120 ml) tamarind paste (store-bought; or use our homemade Tamarind Paste from Whole Pods)
    • ¾ cup (180 ml) water
    • 3 Medjool dates, pitted and finely chopped
    • ⅓–½ cup (65–100 g) sugar (start with ⅓ cup; adjust to taste)
    • ½ tsp table salt
    • ¼ tsp roasted ground cumin

    Yogurt

    • 1½ cups (360 g) plain whole milk yogurt
    • ¼ tsp table salt
    • ½ tsp sugar
    • 1–2 tbsp (15–30 ml) milk, to thin slightly

    Mint-Cilantro Chutney

    • 1½ cups (about 45 g) cilantro leaves and tender stems, packed
    • ¼ cup (about 10 g) mint leaves, lightly packed (leaves only; remove thick stems)
    • ½ small green chili (serrano or jalapeño), seeded (mild)
    • 1 tbsp (15 ml) fresh lime juice
    • ½ tsp sugar
    • ½ tsp table salt, plus more to taste
    • 1–3 tbsp (15–45 ml) water, as needed to blend smooth

    Spiced Chickpeas

    • 2 tbsp (30 ml) neutral oil
    • 1 tsp cumin seeds
    • ½ small yellow onion, very finely minced
    • 1 tsp grated ginger
    • 1 tsp grated garlic
    • 1 tbsp (15 g) tomato paste
    • 1 tsp ground coriander
    • ½ tsp ground cumin
    • ¼ tsp turmeric
    • ½ tsp Kashmiri red chili powder
    • ¼ tsp garam masala
    • ¼ tsp kasoori methi, crushed finely between palms
    • ½ tsp table salt, plus more to taste
    • 2 cans (15.5 oz / 439 g each) chickpeas, drained
    • 2–3 tbsp (30–45 ml) water
    • 1–2 tsp fresh lime juice

    To Finish

    • 2–3 tbsp nylon sev (thin sev is best)
    • 2–3 tbsp chopped cilantro
    • chaat masala, for a light dusting
    • optional: pomegranate arils

    Directions

    Quick-Pickle the Onions

    In a bowl, whisk together vinegar, warm water, sugar, and table salt until dissolved.

    Add sliced red onion and toss. Let sit 30–60 minutes, then drain well before serving.

    Make the Date–Tamarind Reduction

    In a small saucepan, combine tamarind paste, water, chopped dates, ⅓ cup (65 g) sugar, table salt, and roasted ground cumin.

    Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until the dates are very soft and the mixture has darkened slightly and reduced to a loose, glossy syrup. Taste and add additional sugar as needed to balance the tartness of the tamarind.

    Blend until completely smooth. For an especially refined sauce, strain through a fine-mesh sieve. Cool completely before using; the reduction will thicken noticeably as it cools.

    Prepare the Yogurt and Chutney

    For the yogurt: whisk yogurt, table salt, sugar, and milk until smooth and lightly drizzleable. Taste and adjust salt if needed.

    For the mint-cilantro chutney: blend cilantro, mint leaves (no thick stems), seeded green chili, lime juice, sugar, table salt, and a splash of water until smooth and bright. Add water only as needed to blend; taste and adjust salt, lime, and sugar for balance.

    Cook the Spiced Chickpeas

    Heat neutral oil in a skillet over medium heat. Add cumin seeds and cook until they crackle and smell fragrant, about 20–30 seconds.

    Add minced onion and cook until softened but not browned, 3–5 minutes. Add ginger and garlic and cook 30 seconds.

    Stir in tomato paste and cook 1 minute. Add coriander, ground cumin, turmeric, and Kashmiri chili powder and cook 20–30 seconds to bloom the spices.

    Add chickpeas, table salt, and 2–3 tbsp water. Simmer 5–6 minutes, stirring, until the chickpeas are hot, glossy, and lightly coated rather than wet.

    Turn off heat and stir in garam masala, crushed kasoori methi, and lime juice. Taste and adjust salt and lime for a gently warm, savory, slightly tangy finish.

    Assemble the Chaat

    Spread the warm spiced chickpeas across a large shallow platter, keeping the layer loose rather than packing them tightly together.

    Drizzle yogurt generously over the chickpeas, followed by thin ribbons of date–tamarind reduction and small streaks or spoonfuls of mint-cilantro chutney.

    Scatter the drained pickled onions over the top. Finish with nylon sev, chopped cilantro, and a light dusting of chaat masala. Add optional pomegranate arils.

    Serve immediately, with extra yogurt, chutneys, and sev on the side for adding at the table.

    Yield: 6–8 servings.

    Notes

    Preparation

    • For the date–tamarind reduction, start with ⅓ cup sugar and adjust only after the mixture has simmered. Tamarind varies considerably in tartness, so the final amount of sugar may vary from batch to batch.
    • To make roasted ground cumin, toast cumin seeds in a dry skillet until fragrant and a shade darker, then cool and grind finely.
    • Keep the chickpeas lightly coated rather than saucy. The yogurt and chutneys provide plenty of moisture when the chaat is assembled.
    • For the best contrast, assemble the chaat while the chickpeas are still warm but the yogurt and chutneys are cold.

    Variations

    • More Heat: Drizzle chili oil over part of the platter or individual servings; sprinkle servings with cayenne; blend an extra green chili into a separate bowl of green chutney; or scatter thinly sliced fresh green chili over one edge of the platter.
    • Gluten-Free: Use certified gluten-free sev and verify that the chaat masala and other packaged ingredients are gluten-free.
    • Potato Chaat: Add a handful of boiled diced potatoes to the chickpeas before assembling for a more traditional chaat feel.
    • Milder Mint: If the mint is especially strong, reduce it to 2 tbsp lightly packed and rely on the cilantro and lime for the bright green profile.

    Serving Suggestions

    • Serve as a shareable appetizer or light meal. Keep extra yogurt, chutney, and sev on the side so everyone can customize their serving and add fresh crunch.
    • For a heartier variation with crispy roasted potato gnocchi, try our Crispy Gnocchi Chaat with Spiced Chickpeas.

    Make-Ahead & Storage

    Make ahead (best):

    • Quick-pickled onions: 2–3 days refrigerated (drain before serving).
    • Date–tamarind reduction: 5–7 days refrigerated. It will thicken as it chills; loosen with warm water, 1 tsp at a time, until easily drizzleable.
    • Mint-cilantro chutney: 2–3 days refrigerated; press plastic wrap directly onto the surface to slow browning.
    • Chickpeas: 3–4 days refrigerated; reheat gently with a splash of water.
    • Yogurt sauce: 2–3 days refrigerated; whisk before using.
    • For the best texture, store all components separately and assemble immediately before serving. Add the sev only at the end so it stays crisp.
  • Honey Mustard Barbecue Sauce

    Honey Mustard Barbecue Sauce

    A good barbecue spread needs a sauce that brings everything together—and this honey mustard barbecue sauce fills that role perfectly. Creamy, tangy, lightly sweet, and just smoky enough to complement pulled pork, it’s the kind of sauce that works for everyone at the table. Built on a balanced blend of mustard, honey, and barbecue sauce, it’s just as good on sandwiches as it is for dipping fries or chicken. It’s especially popular with kids, but don’t be surprised if the adults keep coming back for it too.

    Ingredients

    • ¾ cup (180 ml) mayonnaise
    • ⅓ cup (80 ml) barbecue sauce
    • ⅓ cup (80 ml) yellow mustard
    • 1½ tbsp Dijon mustard
    • 2 tsp seasoned rice vinegar
    • 1 tbsp lemon juice
    • ⅓ cup (80 ml) honey
    • ¼ tsp turmeric
    • pinch black pepper
    • ¼ tsp garlic powder
    • ¼ tsp paprika
    • ⅛ tsp smoked paprika
    • ½ tsp table salt
    • ¼ tsp MSG (optional)
    • ⅛ tsp xanthan gum

    Directions

    Mix the Sauce

    In a medium bowl, whisk together the mayonnaise, barbecue sauce, yellow mustard, Dijon mustard, rice vinegar, lemon juice, honey, turmeric, black pepper, garlic powder, paprika, smoked paprika, salt, and MSG, if using, until smooth and fully combined.

    Sprinkle the xanthan gum evenly over the surface, then immediately blend with an immersion blender or whisk very vigorously until fully incorporated and slightly thickened.

    Cover and refrigerate for at least 1–2 hours before serving so the flavors can meld and the sauce can thicken slightly.

    Yield: About 1¾ cups (415 ml).

    Notes

    Preparation

    • For the best flavor, use a slightly smoky, not overly sweet barbecue sauce. A homemade version, such as our Dr Pepper Barbecue Sauce, works especially well.
    • Fresh Dijon mustard makes a noticeable difference. Older Dijon can taste flat and reduce the overall mustard presence in the finished sauce.
    • Garlic powder is ideal for make-ahead preparation, as it blends smoothly and develops a mellow, balanced flavor over time.
    • Xanthan gum gives the sauce a thicker, bottle-style consistency and helps it cling better to meat, sandwiches, and fries.
    • The sauce becomes more cohesive after resting. The mustard sharpness softens slightly as it chills, creating a smoother overall flavor.

    Variations

    • Tangy Version: Increase the seasoned rice vinegar to 1 tbsp for a brighter, sharper sauce.
    • Smoky Version: Replace the paprika with ¼–½ tsp smoked paprika and, if desired, add 2–3 drops hickory liquid smoke to taste.
    • Sharper / More Mustard-Forward Version: Increase the Dijon slightly, up to about 2 tbsp total, for a more pronounced mustard flavor.
    • Dipping Sauce Version: Increase the mayonnaise to 1 cup (240 ml) for a thicker, creamier, milder sauce.

    Serving Suggestions

    • Excellent with smoked pulled pork, especially on sandwiches with slaw.
    • Also works well as a mild dipping sauce for chicken, fries, or roasted potatoes.
    • This is a great kid-friendly sauce for a barbecue spread because it is creamy, mild, and slightly sweet without any heat.

    Make-Ahead & Storage

    • Best after at least a few hours of rest; even better the next day.
    • Store refrigerated in an airtight container for up to 5–7 days.
    • Stir before serving if any slight separation develops.
  • Blue Cheese Steak Sauce

    Blue Cheese Steak Sauce

    This steakhouse-style blue cheese sauce is built for ribeyes: deeply savory mushrooms, sweet sautéed onions, and a creamy gorgonzola finish that clings to the meat without overpowering it. A small splash of Shaoxing wine or dry sherry lifts the whole pan, and a touch of sambal adds mild background warmth (not heat). Spoon it over grilled steaks and finish with freshly ground black pepper for that final, restaurant-quality edge.

    Ingredients

    • ¼ cup (57 g) butter
    • 1½ lb (680 g) mushrooms, sliced
    • 1 large yellow onion, sliced pole-to-pole
    • 2 tbsp Shaoxing cooking wine or dry sherry
    • ½ tsp sambal oelek
    • 2 cups (475 ml) Alfredo sauce (homemade or store-bought)
    • 6 oz (170 g) gorgonzola cheese, crumbled
    • Freshly ground black pepper, for finishing
    • table salt, to taste, if needed

    Directions

    Brown the Mushrooms

    Melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid, the liquid evaporates, and the mushrooms begin to brown.

    Add the onion and continue cooking until softened and lightly caramelized.

    Deglaze and Build the Sauce

    Add the Shaoxing wine or sherry, stirring to loosen any browned bits. Cook until the liquid is mostly evaporated, then stir in the sambal oelek.

    Reduce heat to medium. Add the Alfredo sauce and warm gently.

    Stir in the gorgonzola and heat until mostly melted and integrated, leaving some small pieces intact for texture. Taste and add salt only if needed.

    Serve

    Spoon the sauce over grilled or barbecued ribeye steaks and finish with freshly ground black pepper just before serving.

    Yield: Enough for 6–8 steaks (as a generous topping).

    Notes

    Preparation

    • Different Alfredo sauces and blue cheeses vary in saltiness—taste at the end and add salt only if needed.
    • For the best steakhouse flavor, let the mushrooms cook until their liquid evaporates and they actually brown before adding the onions.

    Variations

    • Very Mild: The ½ tsp sambal oelek is meant as mild background warmth. For very mild, reduce to ¼ tsp.
    • With Cayenne: A small pinch of cayenne pepper may be substituted for the sambal oelek.

    Serving Suggestions

    • Finish with freshly ground black pepper on the plated, sauced steak for the brightest aroma and cleanest bite.

    Make-Ahead & Storage

    • Refrigerate in an airtight container for up to 4 days.
    • Reheat gently over low heat, stirring often. If the sauce thickens too much, loosen with a splash of milk or cream.
    • Avoid boiling after the cheese is added to help prevent separation.
  • Chicken Parmesan

    Chicken Parmesan

    A great Chicken Parmesan starts with the sauce—and this version pushes that balance a little further. It keeps the bright, clean tomato character that belongs in Chicken Parm, but builds in more savory depth with extra bloomed tomato paste, a broader basil profile, a slightly larger shallot base, and a restrained touch of heat. Paired with thin, well-seasoned chicken, a crisp Parmesan-forward crust, and just enough cheese to bring it all together, this version leans into both texture and flavor—clean, balanced, and deeply satisfying.

    Ingredients

    Sauce

    • 2 tbsp (30 ml) extra-virgin olive oil
    • 3 tbsp (45 g) finely grated shallot, or about 1½ small shallots, very finely minced
    • 2 cloves garlic (about 6 g), minced
    • 1 tbsp (15 g) tomato paste
    • ¼ tsp dried oregano
    • ¼ tsp dried basil
    • ¼ tsp red pepper flakes
    • 1 (28 oz / 794 g) can crushed tomatoes
    • ¾ tsp (4–5 g) table salt, plus more to taste
    • ¼ tsp MSG (recommended), or 1–2 tsp finely grated Parmesan rind
    • ¼ tsp sugar (optional), only if needed for balance
    • 2 tbsp (8 g) finely chopped fresh basil
    • 1 tbsp (15 ml) good-quality extra-virgin olive oil, for finishing

    Chicken

    • 4 large boneless, skinless chicken breasts (about 3 lb / 1.36 kg total), halved horizontally
    • 1½ tsp (8–9 g) table salt
    • ½ tsp black pepper
    • ½ tsp garlic powder

    Breading

    • 2 large eggs
    • 2 tbsp (16 g) all-purpose flour
    • 1½ cups (150 g) finely grated Parmesan cheese
    • 1 cup (60 g) panko bread crumbs
    • 1 tsp garlic powder
    • ½ tsp dried oregano
    • ½ tsp black pepper

    For Frying & Assembly

    • ⅔ cup (160 ml) olive oil or olive oil + neutral oil blend
    • 8 oz (225 g) whole-milk mozzarella, shredded
    • 4 oz (115 g) provolone, shredded
    • Fresh basil, torn
    • Extra freshly grated Parmesan, for finishing

    Directions

    Prepare the Sauce

    Heat 2 tbsp (30 ml) olive oil in a medium saucepan over medium heat. Add the shallot with a small pinch of salt and cook, stirring occasionally, until fully softened and lightly sweet, about 4–6 minutes.

    Stir in the tomato paste and cook, stirring constantly, until darkened slightly and concentrated, about 2 minutes.

    Add the garlic, oregano, dried basil, and red pepper flakes and cook for about 30 seconds, just until fragrant.

    Add the crushed tomatoes, ¾ tsp (4–5 g) table salt, and MSG or Parmesan rind. Bring to a simmer, then reduce heat to medium-low and cook for 25–30 minutes, stirring occasionally, until slightly thickened. As it simmers, lightly crush the tomatoes with a spoon or potato masher for a more natural texture. If needed, simmer a few minutes longer until the sauce lightly coats a spoon.

    Remove from heat and stir in the fresh basil and 1 tbsp (15 ml) good-quality olive oil. Taste and adjust with additional salt as needed. Add the sugar only if needed to balance acidity. Keep warm.

    Prepare the Chicken

    Place the chicken between sheets of plastic wrap and pound to an even ½-inch (1.25 cm) thickness.

    Season both sides with salt, pepper, and garlic powder. Let rest at room temperature for 15–20 minutes.

    Set Up the Breading Station

    In one shallow dish, whisk together the eggs and flour until smooth.

    In a second dish, combine the Parmesan, panko, garlic powder, oregano, and pepper.

    Bread the Chicken

    Pat the chicken dry. Dip each cutlet into the egg mixture, allowing excess to drip off, then coat thoroughly in the Parmesan-panko mixture, pressing gently so the coating adheres.

    Fry the Chicken

    Heat the oil in a large skillet over medium-high heat until shimmering.

    Working in batches, add the chicken and cook without moving until deep golden brown, about 1½–2 minutes per side.

    Transfer to a wire rack set over a sheet pan, or to a paper towel–lined plate if serving immediately.

    Broil and Assemble

    Preheat the broiler and position the rack about 4 inches (10 cm) from the heat.

    Place the chicken on a baking sheet. Spoon a light layer of sauce over each cutlet, then top with the mozzarella and provolone.

    Broil until the cheese is melted and lightly browned, 2–4 minutes.

    n

    Check every cutlet with an instant-read thermometer inserted from the side into its thickest part; the chicken should reach 165°F (74°C) before serving.

    Finish and Serve

    Transfer to a serving platter. Spoon a small amount of additional sauce around or lightly over the chicken, then finish with fresh basil, a light dusting of freshly grated Parmesan, and a drizzle of olive oil.

    Yield: 4 servings.

    Notes

    Preparation

    • For a slightly fresher texture, you can substitute whole peeled tomatoes and crush them by hand instead of using crushed tomatoes.
    • Blooming the full tablespoon of tomato paste gives the sauce more depth without pushing it into a heavy, long-cooked style.
    • Adding the red pepper flakes with the garlic keeps the heat clean and bright without risking bitterness.
    • Hold back some of the final salt adjustment until after the sauce has reduced and the MSG or Parmesan rind has been added, since both affect perceived savoriness.
    • Do not oversauce—too much sauce will soften the crust.
    • Letting the chicken rest after seasoning improves flavor and texture.

    Variations

    • With Fontina: Substitute fontina for provolone for a softer, more melt-focused variation.
    • Parmesan Rind: Use finely grated Parmesan rind instead of MSG for a more traditional source of added savory depth.
    • Mozzarella Only: Use mozzarella only for a simpler, more classic approach.

    Serving Suggestions

    • Serve with spaghetti, garlic bread, or a simple green salad.
    • Also works well sliced over pasta or tucked into a toasted sandwich roll.

    Make-Ahead & Storage

    • The sauce can be made up to 3 days ahead and refrigerated.
    • The fried chicken can be held briefly on a wire rack in a 200–225°F (95–110°C) oven before broiling.
    • Leftovers reheat best in a 375°F (190°C) oven to help preserve the crust.
  • Fresh Spaghetti Pasta

    Fresh Spaghetti Pasta

    This fresh spaghetti dough builds on the country-style noodles we’ve been using, but with a slightly firmer structure and cleaner bite—perfect for pairing with sauces like Chicken Parmesan. By blending all-purpose flour, bread flour, and semolina, the pasta rolls smoothly, cuts cleanly, and cooks up with that ideal balance of tenderness and elasticity. Mixing the dough in a KitchenAid stand mixer keeps the process simple and consistent, while a short finish by hand lets you dial in the texture before rolling.

    Ingredients

    • 180 g (about 1½ cups) all-purpose flour
    • 60 g (about ½ cup) bread flour
    • 75 g (about ½ cup) semolina flour
    • 3 g (about ½ tsp) table salt
    • 100 g (about 2 large) eggs
    • 36 g (about 2 large) egg yolks
    • 15 ml (1 tbsp) olive oil
    • 15–30 ml (1–2 tbsp) water, as needed

    Directions

    Mix the Dough

    Add the all-purpose flour, bread flour, semolina flour, and salt to the bowl of a KitchenAid stand mixer. Fit the mixer with the paddle attachment and mix briefly on low speed just to combine.

    Add the eggs, egg yolks, and olive oil. Mix on low speed until the mixture becomes evenly crumbly.

    With the mixer still on low, add water 5–15 ml (1 tsp–1 tbsp) at a time, just until the dough begins to come together. It should still look fairly firm and somewhat shaggy at this stage.

    Knead

    Switch to the dough hook and knead on speed 2 for 5–7 minutes, until the dough becomes smooth, firm, and elastic.

    Transfer the dough to a clean work surface and knead by hand for 1–2 minutes to finish bringing it together and check the texture.

    The dough should feel firm and slightly resistant, but still pliable. It should not be sticky.

    Rest the Dough

    Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

    Roll the Dough

    Divide the dough into 3–4 pieces. Flatten one piece into a rectangle and pass it through a pasta roller, starting on the widest setting.

    Fold and re-roll as needed, then gradually reduce the thickness setting until you reach a medium-thin sheet, typically setting #4 or #5.

    Cut the Spaghetti

    Pass the sheet through a spaghetti cutter attachment. Lightly dust the strands with flour and lay them on a floured surface or hang them to dry for 15–30 minutes.

    Cook

    Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes, until tender but still firm (al dente). Drain and serve immediately.

    Yield: 4 servings.

    Notes

    Preparation

    • For the most consistent results, use a kitchen scale for the flour, eggs, egg yolks, and water.
    • This dough is intentionally firmer than country-style noodles to create a cleaner bite and better structure for spaghetti.
    • The addition of bread flour increases elasticity and chew, while semolina adds texture and helps the pasta hold sauce.
    • You may need the full 30 ml (2 tbsp) water due to the higher protein content. Add it gradually, stopping as soon as the dough just comes together.
    • If the mixer strains or struggles, stop and finish kneading by hand.

    Variations

    • All-Purpose Flour: For a more traditional, tender pasta, replace the bread flour with additional all-purpose flour.
    • More Semolina: For firmer, more rustic spaghetti, use 155 g (about 1¼ cups + 1 tbsp) all-purpose flour and increase the semolina to 100 g (about ⅔ cup), leaving the other ingredients unchanged. The dough may require closer to the full 30 ml (2 tbsp) water.
    • No Olive Oil: Skip the olive oil for a more traditional Italian-style dough.

    Serving Suggestions

    • Perfect with Chicken Parmesan, marinara, or light olive oil-based sauces.
    • Also works well with garlic butter, pesto, or simple tomato sauces.

    Make-Ahead & Storage

    • Fresh pasta can be refrigerated for up to 24 hours before cooking.
    • To freeze, portion into loose nests, dust lightly with flour, and freeze on a sheet pan until solid before transferring to a container or freezer bag. Cook directly from frozen.
    • Freshly cut pasta can also be dried thoroughly and stored at room temperature for several days if fully dried.
  • Italian Salad Dressing

    Italian Salad Dressing

    This Italian-American salad dressing has been a Huggins family favorite for years—the kind you want to keep in the fridge for weeknight salads, Sunday dinners, and drizzling over a big antipasto platter. It balances tangy red wine vinegar, a touch of sweetness, and nutty Romano cheese, with just enough warmth from cayenne to keep things interesting. A bit of xanthan gum helps it stay emulsified and pourable, so it feels as smooth and reliable as your favorite pizzeria house dressing.

    Ingredients

    • ½ cup (120 ml) red wine vinegar
    • ⅓ cup (80 ml) water
    • ¼ cup (60 ml) vegetable oil
    • 2 tbsp (30 ml) light olive oil
    • ¼ cup (50 g) granulated sugar
    • ½ tbsp (9 g) table salt
    • ½ tbsp (7.5 ml) lemon juice
    • ½ tsp garlic powder
    • ¼ tsp xanthan gum
    • ¼ tsp dried parsley flakes
    • ⅛ tsp dried oregano
    • ⅛ tsp cayenne pepper
    • ⅛ tsp MSG (optional)
    • 1½ oz (43 g) Romano cheese, finely grated

    Directions

    Blend the Base

    Add the red wine vinegar, water, vegetable oil, light olive oil, sugar, table salt, lemon juice, garlic powder, xanthan gum, dried parsley, dried oregano, cayenne pepper, and MSG (if using) to a blender.

    Blend on low speed for about 10–15 seconds, just until the sugar is dissolved and the mixture looks slightly thickened and evenly emulsified. Avoid over-blending so the dressing does not become too thick.

    Add the Cheese & Chill

    Transfer the dressing to a bottle or jar. Add the finely grated Romano cheese, secure the lid, and shake until the cheese is evenly dispersed.

    Refrigerate at least 1 hour, preferably overnight, to allow the flavors to meld and the herbs to hydrate. Shake well before serving.

    Yield: About 1½ cups (355 ml).

    Notes

    Preparation

    • Blend only until the dressing looks slightly thickened and emulsified; over-blending can make the xanthan gum thicken the dressing more than desired.
    • Adding the Romano cheese after blending keeps the texture pleasantly speckled and helps prevent the dressing from becoming gritty.
    • For best flavor, let the dressing rest in the refrigerator overnight so the herbs fully hydrate and the acidity rounds out.
    • If the dressing thickens in the refrigerator, let it sit at room temperature for a few minutes and shake well before serving.
    • MSG is optional but enhances the savory notes from the Romano cheese and makes the dressing taste a bit more “restaurant-style.”

    Variations

    • Herb-Forward Italian Dressing: Increase dried parsley to ½ tsp and dried oregano to ½ tsp. Add ½ tsp dried basil for a more pronounced Italian herb profile. Allow to sit overnight so the herbs fully hydrate.
    • Optional Add-Ins: Stir in 1–2 tsp very finely minced red bell pepper for a classic Italian-American pizzeria vibe, ½–1 tsp Dijon mustard for a touch of tang and extra emulsification, or a small pinch of celery seed for an old-school “house dressing” flavor.
    • Fresh Garlic Option (Same-Day Use): If you plan to use the dressing the same day, you may substitute the garlic powder with ½ tsp very finely minced fresh garlic. For food safety and flavor, use within 24 hours and keep refrigerated.
    • Roasted Garlic Variation: For a sweeter, mellow garlic note, replace the garlic powder with 1 tsp mashed roasted garlic. This variation keeps well for several days in the refrigerator and adds a deeper, rounder garlic flavor.

    Serving Suggestions

    • Use on classic green salads with romaine or iceberg, tomatoes, cucumbers, olives, and red onion.
    • Drizzle over chopped salads, Italian-style subs, or an antipasto platter with cured meats, cheeses, and marinated vegetables.
    • For a simple marinade for chicken or vegetables, reduce the sugar to 2–3 tbsp per batch of dressing, then marinate for 30–60 minutes before cooking. The reduced sugar helps minimize burning on the grill or in a hot pan.

    Make-Ahead & Storage

    • Store the dressing in an airtight bottle or jar in the refrigerator for up to 1 week when made with garlic powder.
    • If using fresh garlic, use within 24 hours for best flavor and food safety.
    • The cheese and xanthan gum will cause the dressing to thicken slightly over time; let it warm at room temperature for a few minutes and shake well before serving.
    • Always use a clean spoon or pour directly from the bottle to help maximize shelf life.
  • Bahmi Noodles

    Bahmi Noodles

    These bahmi-style noodles are built for a firmer, springier bite than standard fresh pasta—substantial enough to stand up to stir-frying, sauce, and high heat without turning soft. A blend of bread flour and semolina gives the noodles strength and chew, while a small amount of baking soda shifts the texture toward the distinctive resilience found in many Asian noodle styles. Rolled to a moderate thickness and cut with a fettuccine cutter, this version is designed as a test batch for bahmi goreng and other noodle dishes where you want the noodles to stay pleasantly firm after cooking.

    Ingredients

    • 275 g (about 2¼ cups) bread flour
    • 175 g (about 1 cup + 1 tbsp) semolina flour
    • ½ tsp table salt
    • ¾ tsp baking soda
    • 1 large egg
    • 155–175 g (about ⅔–¾ cup) water

    Directions

    Mix the Dry Ingredients

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

    Combine the Liquid Ingredients

    In a measuring cup, whisk the baking soda into the water until dissolved, then whisk in the egg.

    Make the Dough

    With the mixer running on speed 2, slowly add the liquid mixture to the flour. Mix until the dough forms coarse crumbs and just begins to come together.

    Add only as much liquid as needed to form a firm, slightly dry dough. It should hold together when pressed, but should not feel soft or sticky.

    Knead

    Switch to the dough hook and knead on speed 2 for 3–4 minutes, until the dough becomes smooth and cohesive. Wrap tightly in plastic wrap.

    Rest

    Let the dough rest at room temperature for 45 minutes to allow the flour to fully hydrate and the gluten to relax.

    Roll the Dough

    Divide the dough into 4 portions. Working with one piece at a time, flatten slightly and pass it through the pasta roller on the widest setting. Fold and repeat several times until the sheet is smooth and even.

    Gradually reduce the thickness until reaching setting #4.

    Cut the Noodles

    Run the sheets through a fettuccine cutter. Lightly dust the noodles with flour and arrange in loose nests or straight lengths to prevent sticking.

    Dry

    Let the noodles air dry for 30–60 minutes before cooking. This helps the noodles develop a firmer exterior and improves their texture in stir-fried dishes.

    Cook

    Bring a large pot of well-salted water to a boil. Cook the noodles for 2–4 minutes, depending on how long they were dried and how firm you want them.

    Drain well and use immediately in bahmi goreng or another stir-fried noodle dish.

    Yield: 4 servings.

    Notes

    Preparation

    • For the most consistent results, use a kitchen scale for the bread flour, semolina flour, and water.
    • This dough should feel firmer than standard fresh pasta dough. Resist the urge to add too much water.
    • Dissolving the baking soda in the water first helps distribute it evenly throughout the dough.
    • If the dough seems too dry to come together, add water 1 tsp at a time until it just holds.
    • Because this dough contains baking soda, it will have a slightly different aroma and feel than traditional Italian-style pasta dough.

    Variations

    • Less Alkaline: For a slightly firmer, more wheat-forward noodle, reduce the baking soda to ½ tsp.
    • More Spring: For a stronger alkaline character and more spring, increase the drying time slightly and keep the noodles on the shorter end of the cooking range.
    • Softer Noodles: For a somewhat softer, more pliable noodle, use 300 g (about 2½ cups) bread flour and 150 g (about ⅞ cup) semolina flour. Begin with 155 g (about ⅔ cup) water and add more only as needed to form a firm, slightly dry dough.

    Serving Suggestions

    • Use for bahmi goreng, mie goreng, or other stir-fried noodle dishes where a firmer noodle is desirable.
    • These noodles are especially good with savory sauces that include ketjap manis, soy sauce, garlic, and aromatics.
    • For a ramen-style application, roll the dough one setting thinner and cut using a spaghetti cutter for narrower strands. Let the cut noodles rest 30–60 minutes before cooking, then boil for about 1½–2 minutes until just firm. These noodles work especially well in broth-based dishes where a springy texture is desired.

    Make-Ahead & Storage

    • The dough can be wrapped and refrigerated for up to 24 hours before rolling. Let it come closer to room temperature before using.
    • Cut noodles can be refrigerated for up to 1 day if lightly floured and loosely covered.
    • For longer storage, freeze the noodles in loose nests and cook directly from frozen, adding a little extra time as needed.
  • Fresh Country-Style Pasta

    Fresh Country-Style Pasta

    This country-style pasta is designed for a firm, satisfying bite—closer to traditional semolina pasta than soft egg noodles. Built on a semolina-forward dough and lightly dried before cooking, it holds its shape beautifully and maintains its texture in sauces and stir-fries. Cut slightly narrower than classic country noodles, this version is perfect when you want that same hearty chew in a longer, more versatile format.

    Ingredients

    • 350 g (about 2⅛ cups) semolina flour
    • 100 g (about ¾ cup + 1 tbsp) bread flour
    • ½ tsp table salt
    • 200–220 g (about ¾ cup + 1½–3 tbsp) water

    Directions

    Mix the Dough

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

    With the mixer running, slowly add the water until the mixture forms a coarse, crumbly dough that just begins to come together. The dough should feel firm and slightly dry—avoid adding excess water.

    Knead

    Switch to the dough hook and knead on speed 2 for 3–4 minutes, until the dough becomes smooth and cohesive. It should be firm but pliable, not sticky.

    Rest

    Wrap the dough tightly in plastic wrap and let rest at room temperature for 30–45 minutes to allow the flour to fully hydrate.

    Roll the Dough

    Divide the dough into 4 portions. Working with one piece at a time, flatten slightly and pass through a pasta roller on the widest setting. Fold and repeat several times until smooth.

    Gradually reduce the thickness setting until reaching setting #4.

    Cut the Pasta

    Run the sheets through a fettuccine cutter. Lightly dust with flour and arrange in loose nests or straight lengths to prevent sticking.

    Dry

    Let the pasta air dry for 60–120 minutes. In a dry environment, this step helps develop a firmer texture and improves how it holds up during cooking.

    Cook

    Cook in well-salted boiling water for 3–5 minutes, or until tender but still firm to the bite. Drain and use immediately.

    Yield: 4 servings.

    Notes

    Preparation

    • Use a kitchen scale for the flour and water; the household equivalents are approximate.
    • This dough is intentionally firmer than egg-based pasta dough—resist the urge to add extra water.
    • If the dough feels too dry to come together, add water 1 tsp at a time until it just holds.
    • Resting the dough is essential for proper hydration and smooth rolling.

    Variations

    • Richer Pasta: For slightly richer pasta, replace 25–40 g (about 1¾–2¾ tbsp) of water with 1 large egg.
    • Softer Texture: Use 300 g (about 1⅞ cups) semolina flour and 150 g (about 1¼ cups) bread flour. Keep the remaining ingredients unchanged, beginning with 200 g (about ¾ cup + 1½ tbsp) water and adding more only as needed. Dry the cut pasta for 30–45 minutes before cooking.
    • Shorter Drying: For a more traditional pasta texture, shorten the drying time to 30–45 minutes.

    Serving Suggestions

    • Works well for stir-fried noodle dishes.
    • Works well with hearty sauces where a firmer pasta is preferred.

    Make-Ahead & Storage

    • Pasta can be dried longer (up to overnight) for a firmer, more shelf-stable texture.
    • For short-term storage, refrigerate for up to 1 day.
    • For longer storage, freeze in loose nests and cook directly from frozen.
  • Dr Pepper Baked Beans

    Dr Pepper Baked Beans

    Inspired by the sweet, smoky profile of our Dr Pepper Barbecue Sauce, these baked beans are built for deep flavor and balanced texture from the start. Navy beans are cooked until just tender, then simmered in a rich sauce of reduced Dr Pepper, bacon, onion, molasses, tomato paste, and chipotle. Finished with layered acidity, the result is bold, glossy, and barbecue-ready—perfect alongside pulled pork, smoked meats, and a full backyard spread.

    Ingredients

    Beans

    • 2 cups, 1 lb (454 g), navy beans
    • Water, for cooking

    Dr Pepper Base

    • 1 bottle, 20 fl oz (591 ml), Dr Pepper, divided

    Sauce And Seasoning

    • ½ cup (120 g) ketchup
    • ¼ cup (80 g) molasses
    • 1 tbsp (21 g) honey
    • 2 tbsp (33 g) tomato paste
    • 1 tbsp hickory liquid smoke
    • 1 tbsp liquid aminos
    • 1½ tsp fish sauce
    • 1 tsp dry mustard
    • 1 tsp prepared yellow mustard
    • 1¼ tsp chipotle chili powder
    • ½ tsp garlic powder
    • ½ tsp ginger powder
    • ½ tsp galangal powder, or substitute an additional ½ tsp ginger powder
    • ½ tsp table salt, plus more to taste if needed
    • ½ tsp black pepper

    Aromatics And Bacon

    • 1 lb (454 g) thick-cut bacon, diced
    • 1 medium yellow onion, finely diced
    • 1 bell pepper, diced

    Acid And Finishing

    • 2–3 tbsp (30–45 ml) apple cider vinegar, divided
    • 1 tsp tamarind paste (optional but recommended)

    Directions

    Cook The Beans

    Rinse the beans and place them in the Instant Pot. Cover with water by 1–2 inches (2.5–5 cm).

    Cook on High Pressure for 25–28 minutes, then allow a 10-minute natural release before manually releasing the remaining pressure. Drain and set aside. Beans should be tender but still hold their shape.

    Reduce The Dr Pepper

    Pour 1 cup (240 ml) of the Dr Pepper into a small saucepan and simmer over medium heat until reduced to a thick syrup, about 10–15 minutes. Set aside. Reserve the remaining Dr Pepper for the sauce.

    Build The Flavor Base

    Using the Instant Pot on Sauté mode or a large heavy pot on the stove, cook the bacon until rendered and lightly crisp. Transfer the bacon to a plate and reserve, leaving about 2–3 tbsp (30–45 ml) bacon fat in the pot.

    Add the onion with a small pinch of salt and cook for 8–12 minutes, stirring occasionally, until softened and lightly golden.

    Add the bell pepper and cook for 2–3 minutes, until slightly softened.

    Add the tomato paste and cook for 1–2 minutes, stirring constantly, until slightly darkened and fragrant.

    Build The Sauce

    Add the reduced Dr Pepper syrup, the remaining Dr Pepper, ketchup, molasses, honey, liquid smoke, liquid aminos, fish sauce, dry mustard, prepared mustard, chipotle chili powder, garlic powder, ginger powder, galangal powder, table salt, and black pepper.

    Stir well and bring to a simmer.

    Simmer The Beans

    Add the cooked beans and half of the bacon to the sauce.

    Simmer uncovered for 20–30 minutes, stirring occasionally, until the beans are well coated and the sauce is rich and glossy.

    Add 1 tbsp (15 ml) of the apple cider vinegar during this simmering stage, along with the tamarind paste if using.

    Finish And Balance

    Stir in the remaining bacon.

    Add the remaining 1–2 tbsp (15–30 ml) vinegar to taste, depending on how bright and tangy you want the finished beans.

    Taste and adjust with additional salt if needed. Simmer briefly to integrate, then serve.

    Yield: 10 servings.

    Notes

    Preparation

    • Cooking the beans just to tender (not soft) prevents them from breaking down during the final simmer.
    • Reducing part of the Dr Pepper separately concentrates its flavor and gives the finished sauce a deeper, more distinctive character.
    • Blooming the tomato paste in bacon fat adds richness and helps avoid a flat ketchup-heavy flavor.

    Variations

    • Using canned beans: Substitute 3½–4 cans (15–15.5 oz / 425–439 g each) navy or Great Northern beans, drained and rinsed. Skip the pressure cooking step. After building the sauce, simmer it for 10–15 minutes to thicken, then add the beans and simmer gently for just 10–15 minutes to heat through and coat without overcooking.
    • Less Sweet: If you prefer a slightly less sweet result, reduce the honey to 2 tsp.
    • Classic Acidity: For a slightly more classic profile, omit the tamarind paste and rely entirely on apple cider vinegar for the acidity.
    • Extra Barbecue Flavor: For a more pronounced barbecue character, stir in 2–3 tbsp (30–45 ml) of Dr Pepper Barbecue Sauce near the end of cooking.
    • Root Beer or Cola: Root beer or cola may be substituted for Dr Pepper, though the flavor profile will shift slightly.

    Serving Suggestions

    • Serve with smoked pulled pork, ribs, smoked chicken, or burgers.
    • This is especially good as part of a barbecue plate with cole slaw and Jalapeño-Bacon Smoked Mac & Cheese.
    • Top with extra crisp bacon, sliced green onions, chopped cilantro, pickled jalapeños, or fried shallots if desired.

    Make-Ahead & Storage

    • The flavor improves after resting overnight.
    • Refrigerate up to 4 days.
    • Reheat gently over low heat with a splash of water or Dr Pepper if needed to loosen the sauce.
    • Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.