Bags of Spices

THE HUGGINS FAMILY

Favorite Recipes

Search

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

  • Carnitas

    Carnitas

    These carnitas take inspiration from traditional Michoacán-style cooking—slow-simmered in rich pork fat, brightened with citrus, and finished until the edges are irresistibly crisp. Whether cooked in a cowboy wok over an open flame or in a Dutch oven on the stovetop, this method delivers deeply savory, tender pork with the classic crispy bits that make great street-taco carnitas unforgettable.

    Ingredients

    • 8 lbs pork shoulder, cut into 4-inch chunks
    • 8 lbs lard (or enough to submerge pork by at least ¾)
    • 4 tbsp table salt, divided (2 tbsp sprinkled directly over the pork, 2 tbsp dissolved in ½ cup hot water)
    • ½ cup hot water
    • 1 can evaporated milk
    • 1 bottle Coca-Cola
    • Juice of 3 oranges (at least ½ cup), plus the halved oranges
    • 2–3 bay leaves
    • 15–20 whole garlic cloves, peeled
    • ½ onion, cut into wedges
    • Yield: Approximately 4.5–5 lbs carnitas (about 20–24 tacos, using 1.5–2 oz meat per street taco or 2.5–3 oz for larger tacos)

    Directions

    Season the Pork

    Sprinkle 2 tbsp salt evenly over the pork and let sit for at least 30 minutes at room temperature. Dissolve the remaining 2 tbsp salt in ½ cup hot water and set aside.

    For deeper seasoning, you can salt the pork 12–24 hours ahead: sprinkle the 2 tbsp salt over the pork, cover or leave uncovered for lightly dried edges, and refrigerate. Remove from the refrigerator 30–45 minutes before cooking.

    Initial Frying (Browning Stage)

    In a large discada (cowboy wok/plow disk) or deep Dutch oven, heat the lard to 350°F over medium heat. Add the pork in a single layer—working in batches if needed to avoid overcrowding—and cook, turning every 15 minutes, until the surfaces are deep golden brown, about 30–45 minutes.

    Prepare to Add Liquids (Safety Step)

    Reduce heat to low, then turn off the heat completely and let the lard cool until the bubbling subsides, 2–3 minutes, to reduce boil-over risk. Once the fat is calm, carefully add the evaporated milk, Coca-Cola, the salted water, freshly squeezed orange juice, the halved oranges, bay leaves, garlic cloves, and onion wedges.

    Slow Simmer (Confit Stage)

    Return heat to medium-low and maintain a gentle simmer (around 225°F), with small, lazy bubbles breaking around the edges. Cook until the pork is fork-tender and most of the liquid has evaporated, allowing the milk and Coke sugars to caramelize, about 1.5–2 hours. Stir every 20–30 minutes during the final reduction to prevent scorching.

    Finish & Crisp

    Once the liquid has fully reduced, remove and discard the bay leaves, citrus halves, and onion wedges. The pork will begin frying again in the rendered fat. Increase the heat slightly and crisp the carnitas to your preferred texture, turning occasionally until browned, crispy on the edges, and easily shreddable. Shred or chop into bite-sized pieces and serve hot.

    Notes

    Preparation

    • Salting the pork 12–24 hours in advance deepens the seasoning and can improve browning; just be sure to bring the pork toward room temperature before cooking.
    • Use enough lard to submerge the pork by at least ¾ for even cooking and browning, especially in a deep Dutch oven.
    • Always allow the lard to stop actively bubbling before adding liquids to reduce the risk of boil-over or splattering.
    • During the confit stage, aim for a gentle simmer with small bubbles around the edges of the pot rather than a vigorous boil.
    • As the liquid reduces and the sugars caramelize, stir periodically to prevent scorching on the bottom of the pan.
    • Handling this much volume can be a challenge. I always use my rimmed Discada (aka Cowboy Wok or Disco). The specific tools I use are listed on my kitchen tools page.

    Serving Suggestions

    For tacos, serve warm carnitas in heated corn tortillas with diced onion, chopped cilantro, crumbled queso fresco, and homemade Salsa Verde or Chile de Árbol Salsa.

    • Serve with lime wedges for brightness.
    • Brush tortillas lightly with pork fat before warming for taquería-style flavor.
    • Add a sprinkle of flaky salt right before serving.
    • For extra-crispy edges, reheat portions on a hot plancha or cast-iron skillet until sizzling.

    Variations

    • Pressure Cooker Shortcut: For a faster version, season the pork as directed and place it in a pressure cooker or Instant Pot with the orange juice, halved oranges, bay leaves, garlic, onion, and about 1 cup water (omit the lard, Coke, and evaporated milk at this stage). Cook on high pressure for 35 minutes, then allow a natural release. Once tender, transfer the drained pork to a large pan with lard, Coke, and evaporated milk, then simmer and fry as directed to caramelize and crisp the edges.

    Make-Ahead & Storage

    • Cool carnitas to room temperature, then refrigerate in an airtight container with some of the cooking fat spooned over the top for up to 4–5 days.
    • For longer storage, freeze cooled carnitas (with a thin layer of fat) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • To reheat, warm carnitas in a skillet over medium to medium-high heat with a spoonful of reserved fat, spreading the meat into an even layer and allowing the edges to crisp before stirring.
    • Reheated carnitas often develop even better texture and flavor after a second round of crisping.
  • Boterkoek

    Boterkoek

    Oma Rasch was a spunky little lady, full of equal parts sugar and spice. I fondly remember the fun we had while I lived in her second-story row house on Krugerstraat in Den Helder, at the northernmost point of North Holland. Even in her 80s, she climbed the steep, treacherous staircase each day and set off on her bicycle to run errands. She was always willing to help as I worked to learn Dutch, once telling me, after I repeated a particularly colorful word, “There are no bad words, just words you shouldn’t use around nette mensen (respectable people).” A common treat in her home was homemade boterkoek—rich, golden, and fragrant. Whenever we walked in and smelled that buttery aroma, we knew we were in for ‘een lekker toetje’, a truly ‘heerlijk’ dessert.

    Ingredients

    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 1 cup sugar
    • 2 cups all-purpose flour
    • ¼ tsp table salt
    • 1 large egg, lightly beaten, divided
    • ½ tbsp milk or buttermilk (for egg wash)

      • Optional Flavor Variations:

      • Citrus: Zest of ½ a lemon, lime, or orange, plus a small splash of juice
      • Almond: ½–1 tsp almond extract, topped with almond halves before baking
      • Speculaas: 1–1½ tsp speculaaskruiden (Dutch speculaas spice blend)
      • Ginger: 1–2 tbsp finely chopped crystallized ginger folded into the dough
      • Vanilla Sugar: 1–2 tbsp vanilla sugar mixed into the dough or sprinkled lightly on top

    Directions

    Prepare the Pan and Oven:

    Preheat the oven to 350°F (175°C). Butter an 8- or 9-inch round cake pan, then line the bottom with a circle of parchment paper. Lightly dust the sides with flour and tap out any excess. A springform or removable-bottom pan makes unmolding and slicing easier, but a standard pan works as well.

    Mix the Dough:

    In a small bowl, lightly beat the egg with a fork. Transfer about 1 tbsp of the beaten egg to a separate small bowl, add the milk or buttermilk, and whisk to combine for the egg wash. Set aside.

    In a medium mixing bowl, combine the butter and sugar. Beat just until smooth, creamy, and well combined (do not whip until light and fluffy—you want a dense boterkoek, not a cake). Add the remaining beaten egg (from the larger portion) and mix only until incorporated. If using any flavorings (citrus zest, almond extract, speculaaskruiden, crystallized ginger, or vanilla sugar), mix them in at this stage.

    Add the flour and salt. Using a spatula or wooden spoon, fold and stir just until no dry flour remains and the dough comes together. The dough will be stiff but cohesive; avoid overmixing.

    Chill the Dough:

    Scrape the dough onto a sheet of plastic wrap and pat it into a thick disk. Wrap tightly and refrigerate for 20–30 minutes, until firm but still pliable. Overchilling will make the dough harder to press evenly into the pan.

    Press, Crosshatch, and Glaze:

    Transfer the chilled dough to the prepared pan. Using your fingertips or the back of a spoon, press it evenly into the pan, smoothing the surface and making sure it reaches all the way to the edges.

    Using the tines of a fork, lightly score a crosshatch pattern across the top of the dough. For the cleanest lines, wipe the fork between strokes as needed.

    Gently brush the surface with a thin, even layer of the egg wash. Avoid pooling, especially around the edges, which can create hard spots as it bakes.

    Bake:

    Bake at 350°F (175°C) for 25–35 minutes, until the edges are deep golden brown and the center is just set and a lighter golden color. The top should not puff dramatically. Begin checking around 25 minutes, rotating the pan if needed for even browning. The boterkoek will continue to firm as it cools.

    Cool, Rest, and Serve:

    Remove the pan from the oven and place it on a wire rack. Let the boterkoek cool completely in the pan. Once cool, run a thin knife around the edge to loosen, then invert or release from the pan and remove the parchment.

    For the best flavor and texture, allow the boterkoek to rest for several hours or overnight before slicing. Cut into small wedges (it is rich) and serve at room temperature.

    Notes

    Preparation

    • Use unsalted butter for the cleanest flavor and better control over salt. The butter should be cool room temperature—soft enough to press a finger into, but not greasy or melting.
    • Be careful not to over-aerate the butter and sugar; mixing just until smooth (rather than light and fluffy) keeps the boterkoek dense and tender, as it should be.
    • For easy release and clean slices, butter the pan and line the bottom with parchment. A springform or removable-bottom pan is especially handy if you plan to unmold it for serving on a platter.
    • Approximately equal amounts of butter, sugar, and flour by weight are used in this recipe, which is traditional for Dutch boterkoek and gives it its rich, close-crumb texture.
    • Altitude adjustments (high altitude ~4,750 ft / 1,450 m): Because this is a dense, non-leavened cake, ingredient changes are usually unnecessary. Begin checking for doneness a few minutes early and remove from the oven once the edges are deep golden and the center is just set. At sea level, follow the base recipe and bake until the center is just set and no longer looks wet.

    Serving Suggestions

    • Cut into small wedges or narrow bars—boterkoek is rich and meant to be enjoyed in modest slices.
    • Serve alongside afternoon coffee, as is common in Dutch homes.
    • For a simple dessert, pair with lightly sweetened whipped cream and fresh berries or stone fruit.
    • Include on a cookie or dessert tray with other Dutch favorites such as speculaas or stroopwafels.

    Variations

    • Citrus Boterkoek: Add the finely grated zest of ½ a lemon, lime, or orange, plus a small splash of juice, to the dough along with the egg. This adds a bright, fragrant edge that balances the richness.
    • Almond Boterkoek: Add ½–1 tsp almond extract to the dough, then press blanched or sliced almonds gently into the top before baking. Almond is a very traditional flavor; start with the smaller amount of extract and increase to taste.
    • Speculaas Boterkoek: Add 1–1½ tsp speculaaskruiden (Dutch speculaas spice blend) with the flour for a warm, spiced version that’s especially nice around the holidays.
    • Ginger Boterkoek: Fold 1–2 tbsp finely chopped crystallized ginger into the dough before pressing it into the pan for pockets of sweet, spicy heat.
    • Vanilla Sugar Boterkoek: Replace 1–2 tbsp of the sugar with vanilla sugar, or sprinkle a light dusting of vanilla sugar over the top right after baking for extra aroma.

    Make-Ahead & Storage

    • Boterkoek is an excellent make-ahead dessert. The flavor and texture actually improve after resting for several hours or overnight.
    • Once completely cool, wrap tightly or store in an airtight container at room temperature for up to 3–4 days.
    • For longer storage, wrap wedges or the whole boterkoek well and freeze for up to 2 months. Thaw at room temperature in the wrapping to preserve moisture.
    • If the surface softens slightly after storage, a brief rest uncovered at room temperature will help the top regain a gentle firmness.
  • Beef & Asparagus / Beef & Green Beans

    Beef & Asparagus / Beef & Green Beans

    This family-favorite stir-fry pairs velvet-tender slices of beef with crisp-tender asparagus or green beans in a glossy, savory sauce layered with soy, mushroom soy, oyster sauce, and a hint of Shaoxing. Ginger, garlic, and scallions add restaurant-style aroma, while the velveting technique keeps the beef incredibly juicy—perfect over a bowl of hot white rice.

    Ingredients

      Beef:

    • 3 lbs sirloin, flank, or other tender steak, sliced thin against the grain

      • Velveting Marinade:

    • 2 cups water
    • 1 tsp baking soda
    • ⅔ cup soy sauce
    • 1 egg white
    • ½ tsp white pepper
    • 2 tbsp corn or potato starch
    • 2 tsp neutral oil (such as canola or vegetable oil), to coat the beef
    • Neutral oil, for frying the beef (enough for about 1–2 in / 2.5–5 cm depth in the wok or pan)

      • Sauce:

    • ¼ cup water
    • 3 tbsp sugar
    • ½ tsp chicken powder
    • ⅓ cup soy sauce
    • 1 tbsp mushroom soy sauce
    • 1 tbsp oyster sauce
    • 1 tbsp dark soy sauce
    • 3 tbsp michiu or Shaoxing cooking wine
    • 1–2 tsp cornstarch mixed with an equal amount of water (slurry)
    • ¼–½ tsp MSG (optional)

      • Vegetables & Aromatics:

    • 1–2 tbsp neutral oil, for stir-frying the vegetables
    • 1 medium onion, thinly sliced from root to tip

      • Vegetables (Use Either):

      • 1–1½ lbs asparagus, trimmed and cut into 2 in (5 cm) pieces
      • 1–1½ lbs fresh green beans, trimmed (see Directions for blanching)

      Stir-Fry & Finish:

    • 2–3 tbsp neutral oil, for stir-frying the sauce and aromatics
    • 2 tbsp minced garlic
    • 1–2 tsp minced fresh ginger
    • 2 scallions, white parts thinly sliced, green parts thinly sliced for garnish
    • 1–2 tsp toasted sesame oil, to finish
    • Cooked white rice, for serving

    Directions

    Velvet the Beef:

    In a large bowl, whisk together the water, baking soda, and soy sauce. Add the sliced beef, separating the pieces so they are fully coated in the mixture. Cover and refrigerate for at least 1 hour and up to 24 hours (2 hours is ideal for thinly sliced beef).

    Drain the beef well and pat it dry with paper towels. Return the beef to a clean bowl. Add the egg white, white pepper, and starch, and mix thoroughly with your hands until every piece is evenly coated. Add 2 tsp neutral oil and mix again to distribute. Cover and refrigerate for at least 30 minutes, or up to overnight.

    Heat enough neutral oil in a wok or deep, heavy skillet to a depth of about 1–2 in (2.5–5 cm) to 350ºF (175ºC). Fry the beef in batches for 30–60 seconds, just until the color changes and the pieces are opaque but not browned. Remove with a spider or slotted spoon and drain on a rack or paper towels. Repeat with remaining beef. Set aside.

    Make the Sauce:

    In a small saucepan, combine the ¼ cup water, sugar, and chicken powder. Bring just to a simmer over medium heat, stirring to dissolve the sugar and chicken powder.

    Remove from heat and stir in the soy sauce, mushroom soy sauce, oyster sauce, dark soy sauce, and cooking wine until well combined. If using MSG, stir it in now.

    Just before you are ready to add the sauce to the wok, stir the cornstarch slurry to recombine and whisk 1–2 tsp of it into the sauce. Set the sauce near the stove so it’s ready to use.

    Prepare the Vegetables:

    If using green beans, bring a large pot of salted water to a boil. Add the trimmed beans and blanch for 60–90 seconds, just until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain very well and pat dry before stir-frying.

    If using asparagus, trim and cut into 2 in (5 cm) pieces. Very thick stalks can be blanched for 30 seconds if desired, then shocked in ice water and dried well, but this is optional.

    Heat 1–2 tbsp neutral oil in a wok over high heat. Add the sliced onion and stir-fry until slightly softened and just starting to turn translucent, 1–2 minutes. Transfer the onion to a large bowl. Add the asparagus or blanched green beans to the wok and stir-fry until crisp-tender and lightly charred in spots, 2–3 minutes. Transfer to the bowl with the onion and set aside.

    Stir-Fry and Finish:

    Carefully wipe out the wok if needed. Add 2–3 tbsp neutral oil and heat over medium-high until shimmering. Add the minced garlic and ginger and stir-fry for 10–15 seconds, just until fragrant—do not let them brown. Add the scallion whites and stir-fry for about 10 seconds more.

    Give the sauce a quick stir, then pour it into the wok. Bring to a boil and cook for 30–45 seconds, stirring constantly, until slightly thickened and glossy.

    Add the velveted beef to the wok and toss to coat in the sauce. Stir-fry for about 1 minute, just until the beef is heated through. Return the onion and asparagus or green beans to the wok and toss everything together until hot and evenly coated with sauce, 1–2 minutes more.

    Remove the wok from the heat and drizzle in the toasted sesame oil. Toss once more, then garnish with the scallion greens. Serve immediately over hot white rice.

    Notes

    Preparation:

    • For best texture, slice the beef thinly against the grain; partially freezing the meat for 20–30 minutes makes it easier to slice evenly.
    • The velveting steps (marinating, coating, and frying) can be done several hours ahead; keep the fried beef covered in the refrigerator and bring to room temperature before the final stir-fry.
    • Use a neutral, high-smoke-point oil (such as canola, peanut, or vegetable oil) for both frying the beef and stir-frying.
    • Start with 1 tsp of the cornstarch slurry in the sauce and increase up to 2 tsp if you prefer a thicker, more clingy sauce.
    • Dark soy sauce adds color and a light molasses note; a little goes a long way, so keep to the recommended amount.
    • MSG is optional but gives the dish a distinct “restaurant” savoriness; if you prefer not to use it, simply omit it.

    Serving Suggestions:

    • Serve over steamed white rice, jasmine rice, or medium-grain rice to soak up the sauce.
    • Add a simple cucumber salad or lightly pickled vegetables on the side to balance the richness of the beef.
    • Garnish with additional scallion greens or a sprinkle of toasted sesame seeds for texture and color.
    • For a fuller meal, pair with stir-fried bok choy, Chinese broccoli (gai lan), or a quick egg-drop soup.

    Variations:

    • Spicier Version – Add a pinch of crushed red pepper flakes or 1–2 dried chilies to the oil when stir-frying the garlic and ginger.
    • Mushroom Add-In – Stir-fry sliced shiitake or cremini mushrooms after the onions, then combine them with the vegetables before adding back to the wok.
    • Extra Saucy – Increase the water in the sauce to ⅓–½ cup and adjust the cornstarch slurry to maintain a light, glossy consistency.
    • All-Green Bean or All-Asparagus – Use only one vegetable if preferred; keep the total weight around 1–1½ lbs for the best meat-to-vegetable balance.

    Make-Ahead & Storage:

    • The beef can be velveted and fried up to 1 day in advance; cool, cover, and refrigerate until ready to use.
    • The sauce can be mixed (without the cornstarch slurry) up to 2 days ahead and refrigerated; rewarm gently and whisk in the slurry just before cooking.
    • Leftover stir-fry keeps well in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or wok with a splash of water to loosen the sauce.
    • This dish is best fresh, as the vegetables will lose some of their crisp-tender texture upon reheating.
  • Bananas Foster

    Bananas Foster

    Rich, buttery, and unmistakably indulgent, this Bananas Foster brings a taste of New Orleans to your table. Created in 1951 at Brennan’s in the French Quarter—at the height of the city’s banana-import boom and named for civic leader Richard Foster—it’s crafted from ripe bananas, rich caramel, rum, and banana liqueur. The flambéed presentation still thrills diners today, while the warm bananas and syrupy sauce spooned over creamy vanilla ice cream evoke both drama and comfort. In our family, it’s a go-to when we want something classic, bold, and effortlessly shared—every bite layered with caramel sweetness, a hint of cinnamon, and the smooth warmth of rum, all wrapped up in an experience that can make a simple dinner feel like a celebration.

    Ingredients

    • 2 tbsp butter
    • ¼ cup packed brown sugar
    • ⅛ tsp ground cinnamon
    • 1 banana, firm-ripe, sliced lengthwise or into thick rounds
    • ¼ cup crème de banane (banana liqueur)
    • 3 tbsp Grand Marnier (or other orange liqueur)
    • 3 tbsp dark or amber rum
    • vanilla ice cream, for serving

    Directions

    Prepare the Sauce:

    In a large sauté pan over medium heat, melt butter. Stir in brown sugar and cinnamon, cooking until the sugar dissolves and the mixture bubbles into a smooth caramel (1–2 minutes).

    Add the Liqueurs and Bananas:

    Stir in crème de banane and Grand Marnier. Bring just to a gentle boil, then add sliced banana. Cook for about 2–3 minutes, turning occasionally until the bananas are lightly caramelized but still hold their shape.

    Flambé the Rum:

    Remove the pan from the flame before adding rum. Carefully ignite using a long lighter or match, allowing the flames to subside naturally. Return to the stovetop and simmer for 30–60 seconds until the raw alcohol flavor cooks off and the sauce slightly thickens.

    Serve:

    Spoon the warm bananas and caramel sauce over vanilla ice cream. Serve immediately.

    Notes

    Preparation

    • Use firm, ripe bananas so they hold their shape during cooking.
    • For a deeper caramel flavor, cook the sugar mixture an extra minute before adding the liqueurs.
    • If you prefer not to flambé, simmer the rum gently for a few minutes to cook off the alcohol instead.

    Serving Suggestions

    • Serve over classic vanilla ice cream, or try butter pecan for extra richness.
    • For a brunch twist, serve over pancakes, waffles, or French toast.
    • Top with toasted pecans or a light sprinkle of sea salt for added texture and contrast.

    Variations

    • For a tropical version, substitute some or all of the rum with coconut rum.
    • Add a splash of pineapple juice for a lighter, fruitier finish.
    • Use plantains instead of bananas for a heartier, more caramel-forward dessert.

    Make-Ahead & Storage

    • This dessert is best prepared and served immediately for optimal texture and presentation.
    • If you need to make ahead, prepare the sauce up to the flambé step, cool, and refrigerate up to 1 day; rewarm gently, add fresh bananas, and finish before serving.
  • Alabama White Barbecue Sauce

    Alabama White Barbecue Sauce

    Alabama white barbecue sauce is one of those condiments that quietly steals the show—sharp, peppery, and creamy enough to cling to smoked chicken and pulled pork without ever feeling heavy. This version leans into that classic tang with apple cider vinegar, stone-ground mustard, horseradish, and plenty of black pepper, plus just enough optional sweetness and umami to round the bite. It’s the kind of sauce people remember after a cookout and ask for by name, whether you’re brushing it on grilled chicken thighs, serving it alongside ribs, or drizzling it over a piled-high pulled pork sandwich.

    Ingredients

    • 1 cup mayonnaise
    • 3 tbsp apple cider vinegar
    • 1½ tbsp prepared stone-ground mustard
    • 2-3 tsp prepared horseradish, to taste
    • 2 tsp coarsely ground black pepper, lightly toasted
    • ¾ tsp table salt
    • ½ tsp garlic powder
    • ¾ tsp onion powder
    • ¾ tsp Worcestershire sauce
    • ½ tsp hot sauce (such as Louisiana-style), or to taste
    • ½–1 tsp honey or sugar, to taste (optional, recommended)
    • ½ tsp fresh lemon juice (optional, for brightness)
    • ⅛ tsp MSG or 1–2 tsp dill pickle brine (optional, for extra depth)

    Directions

    Mix the Sauce

    Place the coarsely ground black pepper in a small dry skillet over medium-low heat and toast for 20–30 seconds, just until fragrant. Remove from heat and let cool slightly.

    In a medium bowl, whisk together the mayonnaise, apple cider vinegar, stone-ground mustard, horseradish, black pepper, salt, garlic powder, onion powder, Worcestershire sauce, hot sauce, honey or sugar (if using), lemon juice (if using), and either MSG or dill pickle brine (if using) until completely smooth and well combined.

    Adjust and Chill

    Taste and adjust seasoning: add a splash more vinegar for extra tang, a bit more honey or sugar to round the acidity, or additional hot sauce and horseradish for more heat. The sauce should taste slightly sharper and more intense than you want it to finish, as the flavors will mellow while chilling.

    Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to blend and the pepper to soften. Stir well before serving. Use within about 1 week.

    Notes

    Preparation

    • Use a good-quality, full-fat mayonnaise for best texture and flavor; reduced-fat mayo will make the sauce thinner and less stable.
    • Prepared horseradish varies in strength—start on the low end and add more to taste once everything is mixed.
    • The optional honey or sugar doesn’t make the sauce noticeably sweet; it simply softens the acidity and heat for a more rounded, restaurant-style finish.
    • Toasting the black pepper is optional but enhances its aroma and adds a slightly deeper, smokier note.

    Serving Suggestions

    • Brush over grilled or smoked chicken during the last 3–5 minutes of cooking, then serve extra on the side for dipping.
    • Drizzle over pulled pork sandwiches or use as a sandwich spread in place of plain mayonnaise.
    • Serve as a dipping sauce for smoked turkey, ribs, or grilled vegetables.
    • Thin slightly with water or buttermilk to create a drizzle for grain bowls, roasted potatoes, or chopped salads.

    Variations

    • Salad Dressing: For a creamy, tangy salad dressing, whisk in 2–3 tbsp buttermilk per 1 cup of sauce until pourable. Adjust salt and pepper to taste.
    • Sandwich Spread: For a slightly looser spread for sandwiches or pulled pork, whisk in about 1 tbsp buttermilk per 1 cup of sauce, or simply use the sauce as-is.
    • Extra-Spicy Version: Increase the hot sauce to 1–1½ tsp, add more horseradish to taste, and consider a pinch of cayenne for a lingering heat.
    • Smoky Version: Add ⅛–¼ tsp smoked paprika or a few drops of liquid smoke for a subtle smoky note.
    • Herb Variation: Stir in 1–2 tbsp finely chopped fresh parsley, chives, or dill just before serving for a fresher, greener profile.

    Make-Ahead & Storage

    • This sauce is best made at least a few hours in advance; overnight chilling gives the most balanced flavor.
    • Store in an airtight container in the refrigerator for up to 1 week, stirring before each use.
    • Because the base is mayonnaise, do not freeze; the emulsion will break once thawed.
    • Always use clean utensils when dipping into the sauce to maximize its shelf life.
  • Southern Sweet Potato Ice Cream

    Southern Sweet Potato Ice Cream

    Hearing the name Southern Sweet Potatoes has always made me smile—especially because it carries the warmth of Great Grandma Lena’s kitchen and the familiar aroma of roasted sweet potatoes, brown sugar, and butter. Turning those same comforting flavors into an ice cream feels a little unexpected, but the result is pure Southern magic: a silky sweet-potato custard ribboned with buttery praline cream and studded with crisp pecan pralines. It’s everything we love about the holiday casserole—just in a frozen, spoon-ready form.

    Ingredients

    Sweet Potato Ice Cream Base

    • 1 cup roasted sweet potato purée (from about 1 large roasted sweet potato)
    • 1 cup heavy cream
    • 1 cup whole milk
    • ¾ cup brown sugar
    • 4 large egg yolks
    • 2 tbsp unsalted butter
    • 2 tbsp buttermilk
    • 1 tsp vanilla extract
    • ½ tsp table salt
    • ⅛ tsp cinnamon (optional; keep subtle)
    • ⅛ tsp xanthan gum (optional, for extra smooth texture)

    Praline-Cream Swirl

    • ¼ cup unsalted butter
    • 6 tbsp brown sugar
    • 2 tbsp heavy cream
    • ½ tsp table salt
    • 1 tsp vanilla extract

    Mix-Ins

    • 1 cup chopped pecan pralines, frozen before use

    Directions

    Prepare the Sweet Potato Purée

    Roast a whole sweet potato at 400ºF (200ºC) until very soft, about 45–60 minutes. Scoop out the flesh and purée until completely smooth. Measure 1 cup and set aside.

    Make the Custard Base

    In a medium saucepan, whisk together brown sugar, egg yolks, and salt until well combined. Add the milk and cream and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170–175ºF / 77–80ºC). Do not boil.

    Remove from heat and whisk in the butter, sweet potato purée, vanilla, buttermilk, and cinnamon (if using). If using xanthan gum, sprinkle it in while blending with an immersion blender to avoid clumping.

    Chill the base for at least 4 hours or overnight.

    Make the Praline-Cream Swirl

    In a small saucepan, melt the butter with the brown sugar and cream. Simmer 1–2 minutes until lightly thickened. Remove from heat, stir in salt and vanilla, and cool completely. Refrigerate until cold.

    Churn & Assemble

    Churn the chilled sweet potato custard in an ice cream maker according to manufacturer instructions. When nearly finished, fold in the chopped frozen praline pecans.

    As you transfer the ice cream to a container, alternate layers of sweet potato ice cream and thin ribbons of praline-cream swirl. Gently marble with a butter knife and freeze until firm.

    Notes

    Preparation

    • Roasting sweet potatoes concentrates their natural sweetness and deepens flavor.
    • Adding buttermilk after cooking the custard keeps its flavor bright and prevents curdling.
    • Pecan pralines should be fully frozen before folding in to maintain crunch.
    • Keep the praline-cream swirl cold but pourable for clean ribbons.

    Serving Suggestions

    • Serve on its own as a holiday-inspired treat.
    • Pair with pecan pie, pumpkin pie, or warm apple crisp.
    • Add extra pralines or a warm caramel drizzle for richer servings.
    • Great with the Praline-Cream Swirl or just sprinkled with chopped pralines or roasted pecans.

    Variations

    • Add a toasted marshmallow swirl for a “sweet potato casserole” twist.
    • Use browned butter instead of regular butter in the custard for deeper caramel notes.
    • Swap praline pecans for toasted pecans if you prefer less sweetness.

    Make-Ahead & Storage

    • Ice cream keeps up to 2 months in an airtight container.
    • Store praline-cream swirl separately up to 1 week refrigerated or 2 months frozen.
    • Let ice cream sit at room temperature 5–10 minutes before scooping for best texture.
  • Crêpes

    Crêpes

    Light, delicate, and endlessly versatile, these classic French crêpes strike the perfect balance between tender centers and gently crisped edges. This refined version builds on traditional technique with small upgrades—like melted butter in the batter, a touch of sugar for browning, and a splash of water for that signature lace-like edge—making them ideal for both sweet and savory fillings.

    Ingredients

    • 4 large eggs
    • 1½ cups milk
    • ¼ cup water
    • 1¼ cups flour
    • ¼ tsp table salt
    • 2 tbsp melted butter
    • 1 tsp sugar (optional, for browning)

    Directions

    Make the Batter

    In a large mixing bowl, whisk together flour, salt, and sugar (if using).

    Make a well in the center. Add eggs and about half of the milk. Whisk from the center outward, slowly drawing in the flour until a smooth, thick paste forms.

    Add remaining milk and the water; whisk until completely smooth.

    Whisk in melted butter until incorporated.

    Rest the Batter

    Strain through a fine-mesh sieve to remove any remaining lumps. Let the batter rest for at least 30 minutes, or refrigerate up to overnight. If resting overnight, thin with a splash of milk before cooking if it has thickened.

    Cook the Crêpes

    Heat a nonstick or crêpe pan over medium heat and brush lightly with melted butter.

    Pour about ¼ cup of batter into the center of the pan and immediately swirl to coat the bottom in a thin, even layer.

    Cook until the top surface looks dry and the edges lift from the pan. Flip and cook briefly on the second side.

    Repeat, brushing the pan with more butter as needed.

    Notes

    Preparation

    • Resting the batter relaxes gluten and improves spreadability and tenderness.
    • The splash of water helps create crisp, lacy edges—a classic French technique.
    • For savory crêpes, omit the sugar; for dessert crêpes, you may increase it to 2 tsp.
    • Altitude (~4,750 ft): Batter may thicken slightly during resting. Add 1–2 tbsp extra milk as needed before cooking.

    Serving Suggestions

    • Sweet: lemon and sugar, fresh berries, Nutella, jam, honey, or pastry cream.
    • Savory: ham and cheese, sautéed mushrooms, spinach and gruyère, or smoked salmon with crème fraîche.

    Variations

    • Add ½ tsp vanilla or 1 tbsp rum for dessert crêpes.
    • Swap ¼ cup of milk for ¼ cup heavy cream for richer, more custardy crêpes.
    • Use buckwheat flour for a rustic Breton-style crêpe (best for savory fillings).

    Make-Ahead & Storage

    • Refrigerate cooked crêpes for up to 3 days with parchment between each layer.
    • Freeze for up to 2 months; thaw and warm briefly in a pan before serving.
    • Batter can be made up to 24 hours ahead; stir and thin with milk before cooking if needed.
  • Double-Fried Belgian Frites

    Double-Fried Belgian Frites

    Ok, my friends, don’t get me started! Just believe me when I say fries are not French. Whether because of the style of the cut or the native language of many early purveyors, “French” and “fries” have been incorrectly linked to what is truly a Belgian creation: frites. Calling these spears of deliciousness French is, well, just wrong.

    Real frites are soaked and double fried, giving them a soft, fluffy interior and a crisp golden exterior. They are traditionally salted and served with mayonnaise, but if you are feeling a little more adventurous, try one of the Dutch and Belgian-style toppings listed under Serving Suggestions. My personal favorite is Patat Speciaal.

    Ingredients

    • Large potatoes, Russet or Bintje preferred
    • Cold water
    • Neutral oil for frying, such as peanut or canola
    • Salt, to taste
    • Black pepper, optional

    Directions

    Prepare the Potatoes

    Wash and scrub the potatoes well. Peel if desired, then cut into thick fries, about ⅜–½ inch / 1 cm thick. Place in a large bowl of cold water and soak for at least 20 minutes, or up to several hours, to remove excess starch.

    Drain and pat the fries completely dry with paper towels before frying.

    First Fry (Par-Cook)

    Heat the oil in a deep fryer or heavy pot to 275–300°F / 135–150°C. Fry the potatoes in batches for 4–6 minutes, just until tender but not browned. Avoid overcrowding so the oil temperature stays steady.

    Remove the fries and transfer them to a paper towel-lined tray or large paper bag to drain and cool. Let rest for at least 20–30 minutes.

    Second Fry (Crisp and Golden)

    Increase the oil temperature to 375–400°F / 190–205°C. Fry the cooled potatoes again in batches for 3–5 minutes, until golden brown and crisp.

    Transfer to fresh paper towels to drain. Immediately season with salt and black pepper, if desired.

    Serve

    Serve hot in a paper cone, bowl, or basket, Belgian style, with plenty of mayonnaise or one of the regional variations listed below.

    Notes

    Preparation

    • For the most authentic texture, use starchy potatoes such as Russets or Bintjes.
    • Soaking the potatoes helps remove excess starch for crisper results. Don’t skip this step.
    • Dry the potatoes thoroughly before frying. Water on the surface can cause splattering and prevent proper crisping.
    • Always cool the fries completely between the first and second fry for the best texture.
    • Use a thermometer to maintain accurate oil temperature during frying.

    Serving Suggestions

    • Patat Met – Fries with mayonnaise.
    • Patat Speciaal – Fries with mayonnaise, curry ketchup, and chopped onions.
    • Patatje Oorlog – Fries with mayonnaise, peanut sauce, sambal oelek, and chopped onions.
    • Patatje Joppie – Fries with a curry-spiced mayonnaise-style sauce and chopped onions.
    • Frieten Met Stoofvlees – Fries served with Belgian beef stew.

    Variations

    • For extra-crisp frites, chill the par-cooked fries uncovered before the second fry.
    • For a more traditional Belgian approach, use beef tallow or a blend of beef tallow and neutral oil if desired.
    • For thinner fries, reduce both frying times slightly and watch closely during the second fry.

    Make-Ahead & Storage

    • The potatoes can be cut and soaked several hours ahead. Keep them covered in cold water, then drain and dry thoroughly before frying.
    • The first fry can be done ahead of time. Cool the fries completely, then refrigerate uncovered or loosely covered until ready for the second fry.
    • Frites are best served immediately after the second fry.
  • Carne Asada Tacos

    Carne Asada Tacos

    Carne asada tacos are all about bold, bright flavors—citrus, chiles, and fire meeting the smoky heat of the grill. This version brings together a vibrant, well-balanced marinade, a hot charcoal sear, and classic taquería toppings for tacos that taste like they came straight from a late-night stand in Mexico. Served with warm corn tortillas, diced onion, fresh cilantro, and your choice of salsa verde or chile de árbol salsa, these tacos are simple, deeply flavorful, and perfect for any cookout.

    Ingredients

      Marinade

    • ½ cup cilantro, roughly chopped
    • ⅓ cup avocado oil
    • ¼ cup soy sauce
    • ¼ cup orange juice
    • 2 tbsp lime juice (see note for overnight marinade)
    • 1 jalapeño, minced
    • 3–4 garlic cloves, crushed
    • 2–3 tbsp grated white onion
    • 1 tsp cumin
    • 1 tsp chipotle chili powder
    • 1 tsp ancho chili powder
    • ½ tsp mexican oregano
    • ¼ tsp cinnamon
    • 1–2 tbsp Mexican Coke (optional, enhances caramelization)
    • 1 tsp Worcestershire sauce

      • Optional Dry Substitutions (If Fresh Aromatics Are Unavailable)

    • ½ tsp garlic powder (instead of fresh garlic)
    • ½ tsp onion powder (instead of fresh onion)

      • Meat

    • 1–2 lbs flank or skirt steak
    • ½–1 tsp kosher salt, for seasoning before grilling

      • Finishings

    • Corn tortillas
    • 1 white onion, diced
    • 1 bunch cilantro, stemmed and chopped
    • Salsa Verde or Chile de Árbol Salsa
    • Limes, cut into wedges

    Directions

    Prepare the Marinade

    In a bowl, combine cilantro, avocado oil, soy sauce, orange juice, lime juice, jalapeño, garlic, grated onion, cumin, chipotle chili powder, ancho chili powder, oregano, cinnamon, Mexican Coke (if using), and Worcestershire sauce.

    Mix well to blend.

    Marinate the Steak

    Place steak in a resealable plastic bag or shallow dish and pour the marinade over the top. Seal or cover tightly, pressing out excess air.

    Marinate for 2–4 hours.

    For overnight marinating, reduce lime juice to 1 tbsp to avoid surface mushiness.

    Preheat the Grill

    Heat a charcoal grill to very high heat (550–650°F) for proper searing.

    Grill the Steak

    Remove the steak from the marinade and pat completely dry with paper towels for better browning. Season both sides with ½–1 tsp kosher salt.

    Place the steak on the grill and flip every minute for even charring and tenderness, grilling 3–4 minutes per side or until medium-rare (130–135°F).

    Optional:

    • Boil ¼ cup reserved marinade for 1 minute and lightly baste the steak during the final minute of cooking for deeper color and flavor.

    Rest and Slice

    Let the steak rest for 5–10 minutes to allow juices to redistribute.

    Slice thinly on the bias, making sure to cut against the grain for maximum tenderness.

    Assemble the Tacos

    Warm corn tortillas until soft and pliable.

    Fill with sliced steak and top with diced onion, chopped cilantro, your choice of salsa verde or chile de árbol salsa, and a squeeze of lime.

    Notes

    Preparation

    • Skirt steak is more traditional for carne asada and tends to grill quickly with excellent flavor, though flank steak also works beautifully. Cutting on the bias gives each slice more surface area, enhancing tenderness and making the meat easier to layer into tacos.
    • If using the optional Mexican Coke, it adds caramelization and depth without making the marinade taste sweet.

    Serving Suggestions

    • Great with Mexican Rice, Refried Beans, or Lime-Pickled Red Onions.
    • Offer both salsas—verde for brightness, chile de árbol for heat.

    Variations

    • Add a pinch of smoked paprika for a subtle smoky note without overpowering the grill flavor.
    • Swap jalapeño for serrano for more heat.

    Make-Ahead & Storage

    • Marinade can be made 2–3 days in advance.
    • Leftover carne asada keeps 3 days refrigerated.
    • Reheat sliced steak briefly in a hot skillet to avoid drying out.
  • Pumpkin Spice Steamer

    Pumpkin Spice Steamer

    This cozy pumpkin-spice drink, adapted from Aunt Laurie’s holiday favorite, fills the kitchen with warmth and nostalgia. Creamy, fragrant, and gently spiced, it’s perfect for Thanksgiving, Sinterklaas, and Christmas gatherings—or any chilly evening.

    Ingredients

    • 5 cups whole milk (or 4 cups milk + 1 cup half-and-half)
    • ⅓ cup sugar (adjust to taste)
    • ¾ cup pumpkin purée (not pie filling)
    • ½ tsp pumpkin pie spice
    • ½ tsp vanilla extract
    • Pinch of salt
    • Optional: 2 tbsp nonfat dry milk powder (adds creaminess)
    • Optional: ⅛ tsp xanthan gum (improves texture and body)
    • Whipped cream, for serving
    • Optional: ground cinnamon or nutmeg, for garnish

    Directions

    Heat the Base

    In a medium saucepan, whisk together the milk, sugar, pumpkin purée, pumpkin pie spice, and salt. If using nonfat dry milk powder or xanthan gum, whisk them in thoroughly at this stage. Warm gently over medium heat, stirring frequently, until the mixture is hot and steaming but not boiling.

    Finish and Serve

    Remove from heat and stir in the vanilla extract. Whisk or blend briefly with an immersion blender until lightly frothy. Pour into mugs, top with whipped cream, and sprinkle with a touch of cinnamon or nutmeg, if desired.

    Optional Variation

    For a richer drink, replace 1 cup of milk with half-and-half or add 1 tbsp butter before serving. For an extra aromatic touch, garnish with a cinnamon stick or star anise.

    Notes

    Preparation

    • Do not allow the mixture to boil—this helps maintain a smooth texture and prevents scorching.
    • Whisk dry milk powder and xanthan gum well before heating to avoid clumping.
    • A small pinch of salt enhances the pumpkin and spice notes while balancing sweetness.

    Serving Suggestions

    • Serve as a warm holiday drink for Thanksgiving, Sinterklaas, or Christmas gatherings.
    • Top with Maple Whipped Cream, or traditional whipped cream and a dusting of cinnamon or nutmeg for presentation.
    • Pairs well with pumpkin pie, spice cake, or gingerbread cookies.

    Make-Ahead & Storage

    • The spiced milk mixture can be prepared a few hours in advance and reheated gently before serving.
    • Store leftovers in the refrigerator for up to 2 days; reheat slowly over low heat, whisking to restore texture.