Tim Hortons

Grilled Cheese

Grilled Chicken

Chicken Strips

FlatBread w/ Hummus

Flan

Simple Scoop

JP Beignets

Chocolate Cake

Steak Salad

Fried Chicken & Orzo Mac

Fire & Smoke

Carnivores

Truffle Pizza

Popeye

Margherita

Artichoke Sandwich

Tofu Bibimbap

Perfect Fried Chicken

Lamb Burger

Not Just a BLT

Farro chips

House Salad

Truffle Fries

Measure 0.5 cup medium-dark roast coffee grounds for 4 cups of water (standard drip ratio ~1:16). Place grounds in a drip coffee maker or French press. Add 4 cups water and brew according to your brewer's instructions until a full 4 cups of strong coffee is produced.

Brew coffee

If you prefer extra strength like a Tim Hortons cup, dissolve 1 tsp instant coffee granules into 2 tablespoons of the hot brewed coffee, then stir back into the pot to boost body and aroma.

While coffee brews, gently warm 1 cup 2% milk and 1/2 cup half-and-half in a small saucepan over low heat until just steaming (do not boil). Warming brings the cup temperature closer to Tim Hortons' served temperature and helps the creamer blend smoothly.

Warm and combine dairy

If you prefer a lighter coffee, use 1 1/2 cups milk and omit half-and-half; for richer, use 1 1/2 cups half-and-half instead.

Add 2 tablespoons granulated sugar to the hot brewed coffee pot and stir until completely dissolved. If using vanilla syrup, add 1 tablespoon now and stir to incorporate. Taste and adjust: add up to 1 additional tablespoon sugar or syrup to match your preferred sweetness.

Sweeten the coffee

Pour the sweetened hot coffee into four cups, dividing evenly (about 1 cup each).

For each cup, add 1/4 cup warmed milk/half-and-half mixture (or adjust to taste). Stir gently to combine. The final ratio approximates Tim Hortons' mild, slightly creamy coffee.

If desired, finish with a light 0.25 teaspoon sprinkle of groundnut (peanut) or a dash of cinnamon on top for aroma. Serve immediately.

If making ahead for a carafe, keep brewed coffee hot in a thermal carafe and add milk/cream per cup when serving to maintain flavor and texture.

freshly brewed strong coffee (hot)

water (for brewing)

medium-dark roast coffee grounds

2% milk

half-and-half (or heavy cream for richer)

granulated sugar

liquid vanilla syrup (optional)

instant coffee granules (optional, for extra strength)

groundnut (peanut) or cinnamon (optional sprinkle)

paper or ceramic cups

Spread mayonnaise evenly on the outside face of both bread slices (this helps achieve a golden crust). On the inside face of one slice, spread Dijon mustard (if using) in a thin layer. This inside mustard layer is optional but adds depth.

Prepare bread and spreads

On the inside face of the other bread slice, place one slice of sharp cheddar, then the gruyere slice, then the second cheddar slice stacked so the cheese covers most of the bread but leaves a small margin to avoid overflow. If using tomato, season the tomato slices with a light pinch of salt and pepper and place them on top of the cheese.

Assemble cheese

Place a heavy skillet or nonstick frying pan over medium-low to medium heat. Allow it to warm for 2 minutes; moderate heat ensures cheese melts without burning the bread.

Heat pan

Add half (about 3/4 tbs) of the butter to the pan and swirl to coat. Place the sandwich in the pan mayo-side down (outside face down). Cook for 3 to 4 minutes, pressing gently with a spatula occasionally to promote even contact. Watch for the bread to turn deep golden brown; adjust heat down if it browns too quickly.

Butter and cook first side

While the first side cooks, melt the remaining 3/4 tbs butter in the pan or spread it on the uncovered outside face of the top slice. Carefully flip the sandwich and cook the second side for 2.5 to 4 minutes, pressing gently and covering the pan with a lid for the last 1–2 minutes to help the cheese fully melt. The sandwich is done when the second side is golden and the cheese is melted and gooey.

Butter and cook second side

Transfer the sandwich to a cutting board and let it rest 1 minute (this prevents cheese from spilling excessively). Slice diagonally or down the middle, serve immediately.

Rest and slice

sourdough bread slices

sharp cheddar cheese

gruyere cheese

unsalted butter

mayonnaise

optional: tomato slices

optional: Dijon mustard

salt

freshly ground black pepper

In a medium bowl or container, dissolve 2 tablespoons kosher salt and 1 tablespoon sugar in 4 cups cold water. Stir until dissolved.

Prepare brine

Place the 4 chicken breasts in the brine, fully submerged. Cover and refrigerate for 20–30 minutes (no more than 1 hour for thin breasts). Brining firms the meat and helps it stay juicy during grilling.

After brining, remove chicken from brine and pat dry thoroughly with paper towels. Discard brine.

In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1 teaspoon kosher salt, and 1 teaspoon honey (if using) until combined.

Make marinade

Place the patted-dry chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over chicken, ensuring each piece is coated. Marinate in the refrigerator for 30 minutes to 2 hours. At least 30 minutes is helpful; up to 2 hours adds more flavor. Remove chicken from refrigerator 15 minutes before grilling to come closer to room temperature.

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or skillet, heat over medium-high heat. Oil the grill grates or pan lightly with 1 teaspoon neutral oil to prevent sticking.

Preheat grill

Cook chicken: Place the marinated chicken breasts on the hot grill. Cook without moving for 4–6 minutes on the first side until well-marked and it releases easily. Flip and cook 4–6 minutes more on the second side. Total cooking time will depend on breast thickness; aim for an internal temperature of 165°F (74°C) measured at the thickest part. If breasts are thick, use indirect heat or move to cooler part of grill and cover, cooking until temperature is reached.

Rest and serve: Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice if desired, garnish with chopped parsley and lemon wedges, and serve.

Storage note: Leftovers can be refrigerated in an airtight container for up to 3–4 days.

boneless skinless chicken breasts

water (for brine)

kosher salt (for brine)

granulated sugar (for brine)

olive oil

fresh lemon juice

garlic cloves, minced

smoked paprika

dried oregano

ground black pepper

kosher salt (for marinade)

honey (optional, for a touch of sweetness)

neutral oil (for grill grates or pan)

lemon wedges (for serving)

fresh parsley, chopped (optional garnish)

Trim chicken breasts of any fat and slice each breast into 3–4 evenly sized strips, about 1–1.25 inches wide and 4 inches long. Pat the strips dry with paper towels.

In a medium bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Add the chicken strips, making sure they are submerged. Cover and refrigerate for at least 30 minutes and up to 8 hours. (Longer marination yields more tender, flavorful strips.)

In a shallow wide bowl or rimmed plate, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, 1 tsp salt, and 1 tsp black pepper. Whisk to evenly distribute spices and remove any lumps.

If using panko for extra crunch, place it in a separate shallow bowl. This recipe uses a three-step breading (flour → egg wash → flour/panko) for a robust crust.

In a third shallow bowl, whisk the 2 eggs with the 1/4 cup milk until smooth to make the egg wash.

Remove chicken from the marinade, letting excess drip off. Dredge each strip first in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the flour mixture again — or for extra crunch: after the egg wash, press into the panko, then lightly press into the flour once more to seal. Place breaded strips on a wire rack and let rest 10 minutes to set the coating.

While the strips rest, pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 3/4 to 1 cup depending on pan size). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.

Fry the chicken strips in batches without overcrowding the pan. Cook for 3–4 minutes per side, turning once, until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent burning.

Transfer cooked strips to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Serve hot with lemon wedges and your choice of dipping sauces (ranch, honey mustard, barbecue).

buttermilk

hot sauce

black pepper

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

cayenne pepper

large eggs

whole milk

panko breadcrumbs (optional for extra crunch)

vegetable oil (for frying)

In a small bowl combine 3 tablespoons warm water (about 105–110°F / 40–43°C), 1 teaspoon sugar and 1 teaspoon active dry yeast. Stir and let sit 5–7 minutes until foamy.

Activate yeast

In a large mixing bowl whisk together 2 cups all-purpose flour and 1 teaspoon fine salt. Add the activated yeast mixture, 1 cup warm water and 1 tablespoon olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.

Make dough

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is very sticky, sprinkle up to 2 tablespoons more flour; if too dry, sprinkle a teaspoon of water at a time.

Knead

Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rest in a warm place for 30–45 minutes until puffed (it may not double completely).

Rest

Punch dough down and divide into 6 equal pieces (about 2 ounces/55 g each). Roll each piece into a ball, cover and let rest 10 minutes to relax the gluten.

Divide and shape

On a lightly floured surface, roll each ball into a round about 6–7 inches (15–18 cm) across and 1/8" thick. Keep rolled rounds covered while you finish the rest to prevent drying.

Roll out

Heat a large heavy skillet or cast-iron pan over medium-high heat. Brush the pan lightly with 1 tablespoon olive oil (or use a paper towel). Place one flatbread in the skillet and cook 1–2 minutes until bubbles form and underside has brown spots. Flip and cook another 1–2 minutes. Adjust heat as needed to avoid burning. Repeat with remaining flatbreads. Keep cooked flatbreads wrapped in a clean towel to stay warm and soft.

Cook

If using canned chickpeas, drain and rinse. Reserve 2 tablespoons of the can liquid (aquafaba) to adjust texture; if you prefer, use cold water instead.

Prepare chickpeas

In a food processor combine 1 cup drained chickpeas, 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 peeled garlic clove, 1 teaspoon ground cumin and 1 teaspoon fine salt. Pulse to combine, then run the processor while slowly drizzling in 2 tablespoons extra virgin olive oil.

Blend

With the processor running, add the reserved 2 tablespoons chickpea liquid (or water) a little at a time until hummus is smooth and spreadable (you may add up to 2–4 tablespoons total if needed). Taste and adjust salt, lemon or tahini to your preference.

Adjust texture & taste

Spoon hummus into a serving bowl, use the back of the spoon to make a shallow well in the center. Drizzle 1 tablespoon extra virgin olive oil over the top and sprinkle 1/2 teaspoon smoked paprika (optional) and chopped parsley.

Finish

Spread about 2–3 tablespoons of hummus onto each warm flatbread. Garnish with a pinch of coarse salt, extra parsley, and a squeeze of lemon if desired. Serve immediately while flatbread is warm.

warm water

active dry yeast

fine salt

warm water (additional, for dough)

olive oil (for cooking)

canned chickpeas (drained, reserve liquid)

tahini

garlic (peeled)

extra virgin olive oil

ground cumin

reserved chickpea liquid or cold water

smoked paprika (optional, for garnish)

extra virgin olive oil (for drizzle)

fresh parsley (chopped)

lemon wedges

coarse salt (optional)

In a small heavy-bottomed saucepan, combine 3 tablespoons sugar and 1 tablespoon water. Stir gently to moisten sugar, then set over medium heat without stirring. Swirl the pan occasionally to promote even melting. Watch closely as the sugar dissolves and turns amber — this will take about 6–8 minutes. When it reaches a deep golden-brown (not burnt), remove from heat immediately.

Prepare caramel

Quickly tilt the pan and pour the caramel into a 9-inch round flan dish or divide among six 4–6 ounce ramekins, swirling to coat the bottom evenly. If caramel begins to harden, carefully drizzle 1 teaspoon hot water into the pan to loosen it, stir briefly, then pour. Let the caramel set while you make the custard.

Preheat oven to 325°F (160°C). In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. Warm over medium heat until small bubbles appear at the edge and steam rises (do not boil), about 5–6 minutes. Remove from heat.

Heat milk and cream

While the milk warms, in a mixing bowl whisk together 4 whole eggs, 1 egg yolk, and 1/2 cup granulated sugar until just combined and slightly frothy. Do not overbeat — avoid incorporating too much air.

Whisk eggs and sugar

Slowly pour about one-third of the warm milk into the egg-sugar mixture in a thin stream while whisking constantly to temper the eggs. Continue whisking and gradually add the remaining milk until fully incorporated.

Temper eggs

Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. For a smooth custard, strain the mixture through a fine-mesh sieve into a pouring jug to remove any coagulated egg bits or foam.

Add flavor and strain

Pour the strained custard gently over the set caramel in the flan dish or divide among the prepared ramekins, filling nearly to the top (leave a little headspace).

Assemble

Place the filled flan dish or ramekins in a large roasting pan. Carefully pour 4 cups warm water into the roasting pan around the dishes until the water reaches about halfway up the sides of the flan dish/ramekins. The water should be warm but not boiling to avoid shocking the custard.

Prepare water bath

Carefully transfer the roasting pan to the preheated 325°F (160°C) oven. Bake until the center of the flan is just set but still slightly jiggly — a thin knife inserted near the center should come out mostly clean with a few moist custard bits. This typically takes 35–45 minutes for a 9-inch dish or 25–30 minutes for individual ramekins.

Bake

Remove the flan dish/ramekins from the water bath and let cool on a wire rack for 1 hour. After cooling, cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set and chill.

Cool

To serve, run a thin knife around the edge of the custard to loosen. Place a serving plate upside down over the flan dish or ramekin, then quickly invert both together and lift off the dish. The caramel will flow over the custard. If it doesn’t release, briefly dip the bottom of the dish in hot water for 5–10 seconds to loosen the caramel, then try again.

Unmold

Slice the flan or serve individual ramekins whole. Serve chilled or at cool room temperature. Garnish optionally with a few berries or a light dusting of powdered sugar if desired.

Serve

water

hot water (to stop caramel)

heavy cream

large egg yolk

vanilla extract

fine sea salt

warm water (for water bath)

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Add 1 cup granulated sugar and a pinch of fine sea salt. Warm gently over medium-low heat, stirring frequently, until the sugar is fully dissolved and the mixture is warm but not boiling (about 4–6 minutes).

Combine liquids and sugar

Remove the saucepan from heat and stir in 2 teaspoons vanilla extract. Taste and adjust salt or vanilla if desired.

Add vanilla

Pour the mixture into a bowl or measuring cup, cover with plastic wrap (press the wrap directly onto the surface to prevent a skin), and refrigerate until thoroughly chilled, at least 2 hours or up to overnight. Chilling is important for a smooth texture.

Chill base

Once the base is cold, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.

Churn

If using chocolate shavings or chips (1/4 cup) or fresh berries (1/2 cup), add them in the last 2–3 minutes of churning so they distribute evenly without breaking down.

Add optional mix-ins

Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Press a piece of parchment directly onto the surface to minimize ice crystals, close the lid, and freeze for at least 2–4 hours to firm up to scoopable consistency.

Harden

Scoop 1/2 to 3/4 cup portions (serving size below) into bowls or cones. Garnish with fresh berries and mint leaves if desired. Let the ice cream sit at room temperature for 2–3 minutes before scooping if it's very hard.