Chef-Driven Recipes Made Easy
Rotisserie Chicken Pot Pie with Gruyère Puff Pastry Crust
Transform store-bought rotisserie chicken and puff pastry into a gourmet French-style pot pie with homemade velouté, vegetables, and aromatic herbs.
How to Make Velouté Sauce from Rotisserie Chicken Stock
Learn how to make velouté, a classic French mother sauce, using rotisserie chicken bones and veggie scraps. Perfect for pot pies, soups, and more!
Foolproof Immersion Blender Hollandaise Sauce
Making hollandaise is easier than you think. This sauce is ready in 5 minutes with an immersion blender—perfect for Eggs Benny, asparagus, and more!
Mediterranean Oven Roasted and Marinated Vegetables
These Italian-style vegetables are quickly oven-roasted and marinated in a zesty Mediterranean dressing for a flavor-packed side that steals the show!
Quick Pickled Red Onions with White Vinegar
Learn how to make these easy pickled red onions in just minutes! Perfect for tacos, shawarma, salads, pulled pork, and more.
Dark Chocolate Chunk Cookies with Sea Salt
All you need is a bowl and spoon for these crowd-pleasing chocolate chunk cookies with a gourmet touch of flaky sea salt and dark chocolate!
The Magic of Aged Eggnog
The secret to enhancing your favorite holiday drink is not what you’d expect: age - the older the better.
Easy Baked Butternut Squash with Nutmeg and Sumac
This oven-roasted butternut squash brings festive warmth with nutmeg & sumac—the perfect autumn side dish for Thanksgiving or any holiday meal!
Hi, I’m Reem!
I’m a chef turned full-time traveler, sharing my tried-and-true recipes. With 15+ years of professional experience and plenty of time cooking on the road, you’ll find restaurant-quality recipes adapted for any kitchen setup or skill level!