Penne Arrabbiata

Tomato sauce, mozzarella cheese, and fresh basil.

Margarita Pizza

Molten chocolate cake served with vanilla ice cream.

Chocolate Lava Cake

Served with asparagus and hollandaise sauce.

Grilled Salmon

Romaine lettuce, croutons, Parmesan cheese, and Caesar dressing.

Caesar Salad

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, drain and set aside.

Cook the Penne Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for about 1-2 minutes until the garlic is fragrant but not browned.

Prepare the Sauce

Pour in the canned whole tomatoes, crushing them gently with a spoon as you add them to the skillet. Stir in the salt and sugar, then bring the mixture to a simmer.

Add the Tomatoes

Allow the sauce to simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning with more salt if needed.

Simmer the Sauce

Once the sauce has thickened, add the cooked penne pasta to the skillet. Toss well to coat the pasta evenly in the sauce.

Combine Pasta and Sauce

Remove the skillet from heat and stir in the fresh basil leaves. Serve hot, garnished with grated Parmesan cheese on top.

Finish with Basil and Serve

Penne pasta

Olive oil

Garlic cloves, minced

Red chili flakes

Canned whole tomatoes

Salt

Sugar

Fresh basil leaves, torn

Parmesan cheese, grated

In a small bowl, combine warm water (110°F/43°C) with sugar and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Mix well.

Mix Dry Ingredients

Make a well in the center of the flour mixture, then add the activated yeast mixture and olive oil. Stir until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Cook Sauce

Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Simmer for about 15-20 minutes, stirring occasionally.

Add Tomatoes and Spices

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it into a 12-inch round.

Shape the Dough

Spread a thin layer of the prepared tomato sauce over the dough, leaving a small border around the edges.

Add Sauce

Layer the sliced fresh mozzarella cheese on top of the sauce and drizzle with olive oil. Carefully transfer the pizza to the hot pizza stone or baking sheet.

Add Cheese and Bake

Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.

Bake Pizza

Remove the pizza from the oven and top it with fresh basil leaves before slicing and serving.

Add Basil

All-purpose flour

Warm water

Active dry yeast

Canned crushed tomatoes

Garlic, minced

Dried oregano

Black pepper

Fresh mozzarella cheese, sliced

Fresh basil leaves

Preheat your oven to 200°C (400°F). Grease four ramekins with butter and dust with cocoa powder to prevent sticking.

Preheat the Oven

In a medium saucepan over low heat, combine the dark chocolate and unsalted butter. Stir continuously until both are completely melted and smooth. Remove from heat and let it cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the powdered sugar, all-purpose flour, and a pinch of salt until well combined.

In the melted chocolate mixture, add the eggs, egg yolks, and vanilla extract. Whisk until well combined. Gradually fold in the dry ingredients until just combined. Do not overmix.

Combine Mixtures

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft. Remove from the oven and let cool for 1 minute.

Bake

Carefully invert each ramekin onto a plate. Gently tap the bottom to release the cake. Let it sit for a few seconds before lifting the ramekin off.

Unmold the Cakes

Place each molten cake on a dessert plate. Serve immediately.

Plate the Cake

Top each cake with a scoop of vanilla ice cream and drizzle with chocolate sauce as desired.

Add Ice Cream and Sauce

Dark chocolate

Unsalted butter

Powdered sugar

Large eggs

Egg yolks

Vanilla extract

Vanilla ice cream

Chocolate sauce

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and fresh dill (if using).

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat the Grill

Remove the salmon from the marinade and place it on the grill. Grill for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

Trim the tough ends off the asparagus and rinse under cold water.

Prepare the Asparagus

In a bowl, toss the asparagus with olive oil, salt, and black pepper.

Season the Asparagus

Add the asparagus to the grill alongside the salmon. Grill for about 5-7 minutes, turning occasionally until tender and slightly charred.

Grill the Asparagus

In a small saucepan, melt the unsalted butter over low heat until it's completely melted and just starting to bubble.

Melt the Butter

In a heat-proof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.

Whisk the Egg Yolks

Slowly drizzle in the melted butter while continuously whisking the egg yolks until the sauce is thick and creamy.

Combine Egg Yolks and Butter

Add a pinch of salt and cayenne pepper (if using) to the hollandaise sauce, whisk to combine. Keep warm until ready to serve.

Season the Sauce

Salmon fillets

Lemon juice

Garlic

Fresh dill (optional)

Asparagus

Cayenne pepper (optional)

Wash the Romaine lettuce thoroughly under cold water. Dry it using a salad spinner or paper towels. Tear the lettuce into bite-sized pieces and place them in a large salad bowl.

Prepare the Romaine Lettuce

Add the croutons to the bowl with the torn Romaine lettuce. Grate the Parmesan cheese and sprinkle it over the salad.

Add Croutons and Parmesan

In a mixing bowl, combine the mayonnaise, fresh lemon juice, minced garlic cloves, anchovy paste, Worcestershire sauce, Dijon mustard, and olive oil. Whisk the mixture until it is smooth and well combined.

Make the Caesar Dressing

Taste the dressing and add salt and black pepper to your preference. Mix again to incorporate the seasonings.

Season the Dressing

Pour the prepared Caesar dressing over the salad in the bowl. Toss gently but thoroughly to ensure all the ingredients are evenly coated with the dressing.

Combine Salad and Dressing

Serve the Caesar salad immediately, garnished with additional Parmesan cheese if desired.