@foodmymuse

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Nadia Aidi

Private chef. The appetizer queen 👸 "Just a Bite Club" on Substack 📧: Kylie.Frink@thedigitalbrandarchitects.com @therealdba

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Nadia Aidi is a verified account on Instagram with 1.4M followers and 2,310 posts.

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Avg. likes per post: 11.9K
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Posts analyzed: 12
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Account type: Professional · Public · Verified
Category: Chef
IGTV videos: 60
Highlight reels: 34

Post details (12)

Likes: 3,115
Comments: 131
Views: 16.6K
Posted: Jul 27, 2026, 4:48 AM
Caption: Fig & pistachio brie cake...one of my favorite ways to enjoy brie ngl. It is easy, customizable and delicious! Comment "RECIPE" and I'll send you the full one! #brie #briecake #fig #appetizers #summerrecipes

Likes: 3,142
Comments: 86
Views: 45.5K
Posted: Aug 1, 2026, 7:07 PM
Caption: Crispy Potato “Nests” with Manchego & Creamy Salsa Macha for another episode of my “Just A Bite” series…they are crispy, cheesy, perfectly seasoned and pretty easy to make! Ingredients: * 2 large russet potatoes. * Grapeseed or avocado oil for frying. * 1/2 tsp kosher salt (adjust to taste). * 2 tsp smoked paprika. * 1/2 tsp chipotle powder. * 1.5 tsp onion powder. * 1 tsp garlic powder. * 1/2 tsp white pepper. * Manchego for topping. Dipping sauce: * 1/4 cup sour cream. * 2 tbsp japanese mayo. * 2 tbsp chives + more for topping. * 1/2 tsp agave syrup. * 1 tbsp salsa macha or chili crisp. * 1/2 tsp rice vinegar. Directions: 1. Peel and spiralize the potatoes. Soak in ice water for 30 min. 2. Take out strands of potatoes and roll them up tightly in your finger as shown in the video. 3. Set each tiny “nest” on a sheet tray lined with paper towels to try up. 4. Preheat your oil to 350F. 5. Fry your little nests in batches until nice and golden. It’s ok if they come apart a little bit. Let them sit on a cooling rack lined with paper towels to drip excess oil. 6. You can fry the remaining strands of potatoes as well, the ones you couldn’t form into a nest. 7. Mix the salt, smoked paprika, white pepper, chipotle, onion & garlic powder. 8. Add the potatoes to a bowl while still warm and add in the spices. Mix. 9. Mix the dipping sauce. 10. Add lots of manchego and chives to the potatoes. Serve with the sauce and that’s it. #appetizers #crispypotato #potatorecipes

Likes: 4,959
Comments: 377
Views: 75.2K
Posted: Aug 1, 2026, 1:29 AM
Caption: Steak Frites Burger (My Way)...this is extra in all the right ways! The sauce is exquisite, yes...exquisite but the true star are the burger patties and my secret weapon is ALWAYS Better Than Bouillon Roasted Beef Base...truly something I use on my daily life. A little tip? During the summer that most of our meats are grilled but we still want a pan sauce, adding a bit of @betterthanbouillon mimics that fond! Comment "RECIPE" and I'll send it your way! #burger #easyrecipes #betterthanbouillonpartner

Likes: 17.7K
Comments: 257
Views: 223K
Posted: Jul 29, 2026, 1:57 AM
Caption: Turkish Eggs (My Way) I love çilbir, but I wanted to add my touch and in this case it was the Mexican touch 🤣❤️that’s the beauty of food, to take something and transform it in a way that makes you happy. Also, I kept seeing the egg katsu (@okonomikitchen ) and I could’t stop thinking about Turkish eggs. Ingredients: * 3/4 cup labne. * 1 TINY garlic clove or 1/2 of one (grated). * 1 lemon (zest). * 3 tbsp chives (more for topping). * 2 tbsp cilantro (more for topping). * 1 tbsp dill (more for topping). * 1/2 tsp agave syrup. * Kosher salt to taste. * 4 tbsp butter. * 2 tbsp olive oil. * 1 tbsp salsa macha. * 2 tsp smoked paprika. * 1 tsp chipotle powder. * 2 tsp toasted sesame seeds. * 4 eggs. * Panko breadcrumbs. * Plain breadcrumbs. Directions: 1. Mix the labne, garlic, lemon zest, chives, cilantro, dill, agave and salt. Mix. 2. Preheat a pan for 2 min on medium low. Add the butter and oil. Once it melts, add in the paprika, sesame seeds and chipotle powder. Cook on medium heat for 2 min. Turn heat off and add the salsa macha. Add salt to taste. 3. Mix equal parts panko and plain bread crumbs. 4. Strain the egg. 5. Place a piece of parchment paper on a plate or bowl, add in the panko and breadcrumbs and form a well in the center. Add in the egg. Completely coat in the breadcrumb mixture. Let it chill in the fridge for 15-20 min. 6. Preheat some oil in a saucepan. You want it to be 350F. 7. Pull out eggs from the fridge and carefully remove the excess breadcrumbs from the sides. 8. Carefully descend the egg into the oil. Baste. After about 20 sec, remove the parchment and keep basting until lightly golden and puffy. It takes about 1-1.5 min. 9. Divide the labne into 2 plates. Spoon a bit of the spicy butter on the bottom and top each with 2 eggs. Divide the spicy butter and top over all the eggs. Add chives, cilantro and dill. #eggs #crispyeggs #easyrecipes #eggyolk

Likes: 6,832
Comments: 116
Views: 73.8K
Posted: Jul 28, 2026, 1:33 AM
Caption: Caramelized Zucchini Dip for my new series “Recipe Testing” days! I do a lot of recipe testing for client dinner parties but rarely share so here it is... Ingredients: * 3 extra large zucchini. * 4 tbsp butter. * 2 tbsp olive oil. * 3 tbsp white balsamic vinegar. * 2 tbsp sugar. * 2 tsp red miso. * 1 small garlic clove. * 6 oz cream cheese. * 1/4 cup labne. * 2 tbsp japanese mayo. * 3 tbsp chives + more for topping. * 1/4 bunch parsley (chopped). * 1 tbsp agave nectar. * 1/2 tsp onion powder. * 1/2 tsp garlic powder. * 1/2 tsp white pepper. * 1/2 tsp fresh grated ginger. * Zest of 1 lemon. * Kosher salt to taste. Spiced Pinenuts: * 1/4 cup pine nuts. * 2 tsp smoked paprika. * 1 tbsp salsa macha. * 3 tsp olive oil. Directions: 1. Grate 2.5 of the zucchini. Put on a strainer over a bowl. Sprinkle with salt and mix. Squeeze excess liquid. 2. Add liquid to a saucepan and simmer. Strain until you have a clear liquid. Reduce by 1/2. Add in 2 tbsp sugar and 2 tbsp white balsamic. Let it simmer until it coats the back of a spoon. Let cool. 3. Preheat a pan for 2 min on medium heat. Add 1 tbsp butter and 1 tbsp olive oil. Add in zucchini and let it cook until all moisture is evaporated, mixing often. Let it go for 20-25 min. At this point it should be super soft and starting to turn a brownish green. Add in a pinch of salt and another tbsp butter. Keep cooking, the bottom of the pan might start getting dark stuck on bits. This is normal, add 1 tbsp of water at a time and mix well to deglaze. Let it go another 20-25 min mixing often and adding bits of water as needed. 4. It'll be looking caramelized. Add another tbsp of butter and grate the garlic. Mix. Cook for 5 min. Add the miso, 1 tbsp balsamic and remaining butter. Cook for 2-3 minutes. Kill the heat and drizzle a TOUCH of the zucchini eel sauce. Let it cool. 5. Add cream cheese, labne and mayo to a food processor. Process til smooth. Add in chives, parsley, agave, zucchini, ginger, lemon zest, white pepper, garlic and onion powder. Pulse. (Continued in comments)

Likes: 6,735
Comments: 717
Posted: Jul 27, 2026, 2:08 AM
Caption: My favorite tartines of the summer! Comment "RECIPES" and I'll send your way! ❤️ In this post: * Mortadella & Stracciatella Tartine with Pistachio Pesto. * Burrata, Prosciutto & Peach. * Fig & Brie. #summerrecipes #appetizers #baguette #tartines

Likes: 7,893
Comments: 165
Views: 12.8K
Posted: Jul 23, 2026, 1:35 AM
Caption: Sesame & Chive Crusted Salmon Crudo for my "Just A Bite" series! I know you're gonna love it. As always, pretty easy to assemble and easier to eat! Comment "RECIPE" and I'll send your way or scroll below! Ingredients: * 8 oz sushi grade salmon. * 3 tbsp chives. * 3 tbsp black sesame seeds. * 3 tbsp toasted sesame seeds. * Sliced serranos. * 1 large shallot (thinly sliced). * 1/4 cup rice vin. * 3 tbsp cane sugar. * 2.5 tbsp tamari or soy sauce. * Oil for frying the shallot. Directions: 1. Mix the sesame seeds and chives in a plate. 2. Brush your salmon with a mixture of honey and soy sauce. 3. Firmly press the salmon onto the sesame seeds and chives. Place in the freezer for 15 min. 4. Pat dry the shallots and add to a cold pan. Coat with oil. Turn on to medium heat until golden. 5. Add the soy sauce, rice vin and sugar to a sauce pan and simmer until it very lightly coats the back of a spoon. About 3-5 min. Let it cool over an ice bath. 6. Slice the fish kinda thick. 7. Add the sauce on a plate, top with fish, shallots and serranos. #salmoncrudo #salmonrecipes #appetizers

Likes: 6,870
Comments: 99
Views: 6,119
Posted: Jul 18, 2026, 7:15 PM
Caption: Garlic Tahini Layered Butter Cake 🧈 it is stunning, delicious and very easy! the combination of the tahini, maple and garlic is truly unreal. This is also very customizable! Ingredients: * 2-8oz unsalted butter “bricks” (I am using Kerrygold). * 2 tbsp heavy cream. * 8 garlic cloves (thinly sliced). * Flaky salt to taste. * 1 lemon (zest only). * 1/4 cup chives + more for topping. * Chive flowers to taste. * 2 tbsp maple syrup. * 1/4 cup tahini. * Flaky salt to taste. Decorations: * Edible flowers. Directions: 1. Let one of the butter bricks sit in the freezer for 15 min. 2. Add the garlic into a saucepan and cover in olive oil. Turn heat on to medium high for 2 min, lower to medium low heat until lightly golden. 3. Finely chop. Set 1/2 aside for topping. 4. Add 8 oz of butter to a saucepan and let it go until nicely browned whisking often. 5. Add the browned butter to a bowl and set it over a larger bowl of ice water. Whisk until solid and incorporated. 6. Add the heavy cream, tahini and maple syrup to the butter. Whisk until nice and fluffy with a hand mixer, about 3 min. Separate 1/4 of it. 7. To the remaining 3/4 butter, add in half of the chopped garlic, chives, chive flowers and flaky salt. 8. Using a knife, floss or a cheese slicer slice the butter brick that was in the freezer in 3 lengthwise. You want 3 planks. Place over parchment paper and refrigerate. 9. Remove the butter from the fridge and spread a generous amount of the herb butter onto one of the slabs, top it with the second slab and repeat. You might have some herb butter leftover. Top it with the third slab. Press together and clean off the sides with a knife. Cover in plastic wrap tightly and refrigerate to set, about 30 min. 10. Using a flat knife or spatula add the 1/4 of butter you set aside and frost the top. Decorate with crispy garlic, chives, flaky salt and edible flowers. #buttercake #brownbutter #garlicbutter #appetizers

Likes: 8,571
Comments: 168
Views: 65.2K
Posted: Apr 5, 2026, 2:19 AM
Caption: Coquilles St.Jacques 😍 they are SO good! Truly a classic for a reason. Comment "recipe" and I'll send your way or as always you can search on my website. #reels #recipes #scallops

Likes: 2,886
Comments: 109
Views: 2,458
Posted: Jul 18, 2026, 12:57 AM
Caption: I've been LIVING for my private cheffing days 🥹❤️ I obv love to cook at home, but creating bespoke dinner experiences for others is my hearts calling. #privatechef #chef

Likes: 65.3K
Comments: 634
Views: 462.9K
Posted: Jun 22, 2026, 5:37 PM
Caption: Fried Caprice des Dieux ❤️ the perfect little app! You can also do it with brie btw :) COMMENT "RECIPE" and I'll send it your way! #appetizers #brie #friedbrie #recipes

Likes: 8,519
Comments: 168
Views: 89.9K
Posted: Jul 6, 2026, 1:26 AM
Caption: The PERFECT Tacos...Thinly sliced New York ribbons, fresh tortillas with a cheese crust...I mean, these are PERFECT bite. Who's watching the Mexico game? 🥵🥵🥵 hopefully these bring us luck. PS I've been dry brining in koji and I'm in love. It gives me kind of like a dry aged feel? But you do have to scrape the excess before grilling or it'll burn! Ingredients: * 2-3 lb Prime New York strip. * 3 tbsp koji powder (optional). * 2 tbsp kosher salt. * 10-14 tortillas. * 8 oz oaxaca cheese. * Salsa macha. * Pickled onions (I thinly slice a red onion, add to a mason jar with 1 lemon juice, 2 tbsp white vinegar, 1 tsp kosher salt and top the rest with boiling water). Salsa Verde Tatemada: * 6 tomatillos. * 8 scallions. * 1 small garlic head. * 1 anaheim pepper. * 2 jalapeños. * 1/2 bunch of cilantro. * 1/2 lemon. * 1 tbsp soy sauce. * 1/2 avocado. * 1/2 tsp sugar. * salt and pepper to taste. Directions: 1. Mix the koji and 2 tbsp salt. Coat the steaks on it. Let it dry brine in the fridge for 24 hrs over a cooling rack. If you don't wanna use koji, use just salt. 2. Remove excess koji, and trim excess fat. Slice thinly. Pound even thinner. 3. Skewer in accordeon form, as shown in the video. You'll get about 12-14. 4. Drizzle some oil on the scallions, garlic, tomatillosc, anaheim and jalapeños. Grill until pretty charred. 5. Remove the skin and seeds from the jalapeños and anaheim. 6. Blend with the rest of the ingredients for the salsa. Adjust for salt. 7. Add a touch of olive oil to your skewers and a pinch of salt. 8. Grill your meat until caramelized on all sides, about 2 min per side. You want to make sure to turn often so they don't burn. 9. Preheat a non stick pan for 3 min. 10. Add in the grated oaxaca and let it slightly melt. Top it with the tortilla and give it a shake so the cheese sticks to the tortilla. Cook until golden, about 3 min and flip. Cook another min. 11. Serve the meat over the cheese crust, serve with lime, salsa tatemada, salsa macha and the onions. #tacos #newyorktacos #cheesecrust #recipes

Likes: 3,115
Comments: 131
Views: 16.6K
Posted: Jul 27, 2026, 4:48 AM
Caption: Fig & pistachio brie cake...one of my favorite ways to enjoy brie ngl. It is easy, customizable and delicious! Comment "RECIPE" and I'll send you the full one! #brie #briecake #fig #appetizers #summerrecipes

Likes: 3,142
Comments: 86
Views: 45.5K
Posted: Aug 1, 2026, 7:07 PM
Caption: Crispy Potato “Nests” with Manchego & Creamy Salsa Macha for another episode of my “Just A Bite” series…they are crispy, cheesy, perfectly seasoned and pretty easy to make! Ingredients: * 2 large russet potatoes. * Grapeseed or avocado oil for frying. * 1/2 tsp kosher salt (adjust to taste). * 2 tsp smoked paprika. * 1/2 tsp chipotle powder. * 1.5 tsp onion powder. * 1 tsp garlic powder. * 1/2 tsp white pepper. * Manchego for topping. Dipping sauce: * 1/4 cup sour cream. * 2 tbsp japanese mayo. * 2 tbsp chives + more for topping. * 1/2 tsp agave syrup. * 1 tbsp salsa macha or chili crisp. * 1/2 tsp rice vinegar. Directions: 1. Peel and spiralize the potatoes. Soak in ice water for 30 min. 2. Take out strands of potatoes and roll them up tightly in your finger as shown in the video. 3. Set each tiny “nest” on a sheet tray lined with paper towels to try up. 4. Preheat your oil to 350F. 5. Fry your little nests in batches until nice and golden. It’s ok if they come apart a little bit. Let them sit on a cooling rack lined with paper towels to drip excess oil. 6. You can fry the remaining strands of potatoes as well, the ones you couldn’t form into a nest. 7. Mix the salt, smoked paprika, white pepper, chipotle, onion & garlic powder. 8. Add the potatoes to a bowl while still warm and add in the spices. Mix. 9. Mix the dipping sauce. 10. Add lots of manchego and chives to the potatoes. Serve with the sauce and that’s it. #appetizers #crispypotato #potatorecipes

Likes: 4,959
Comments: 377
Views: 75.2K
Posted: Aug 1, 2026, 1:29 AM
Caption: Steak Frites Burger (My Way)...this is extra in all the right ways! The sauce is exquisite, yes...exquisite but the true star are the burger patties and my secret weapon is ALWAYS Better Than Bouillon Roasted Beef Base...truly something I use on my daily life. A little tip? During the summer that most of our meats are grilled but we still want a pan sauce, adding a bit of @betterthanbouillon mimics that fond! Comment "RECIPE" and I'll send it your way! #burger #easyrecipes #betterthanbouillonpartner

Likes: 17.7K
Comments: 257
Views: 223K
Posted: Jul 29, 2026, 1:57 AM
Caption: Turkish Eggs (My Way) I love çilbir, but I wanted to add my touch and in this case it was the Mexican touch 🤣❤️that’s the beauty of food, to take something and transform it in a way that makes you happy. Also, I kept seeing the egg katsu (@okonomikitchen ) and I could’t stop thinking about Turkish eggs. Ingredients: * 3/4 cup labne. * 1 TINY garlic clove or 1/2 of one (grated). * 1 lemon (zest). * 3 tbsp chives (more for topping). * 2 tbsp cilantro (more for topping). * 1 tbsp dill (more for topping). * 1/2 tsp agave syrup. * Kosher salt to taste. * 4 tbsp butter. * 2 tbsp olive oil. * 1 tbsp salsa macha. * 2 tsp smoked paprika. * 1 tsp chipotle powder. * 2 tsp toasted sesame seeds. * 4 eggs. * Panko breadcrumbs. * Plain breadcrumbs. Directions: 1. Mix the labne, garlic, lemon zest, chives, cilantro, dill, agave and salt. Mix. 2. Preheat a pan for 2 min on medium low. Add the butter and oil. Once it melts, add in the paprika, sesame seeds and chipotle powder. Cook on medium heat for 2 min. Turn heat off and add the salsa macha. Add salt to taste. 3. Mix equal parts panko and plain bread crumbs. 4. Strain the egg. 5. Place a piece of parchment paper on a plate or bowl, add in the panko and breadcrumbs and form a well in the center. Add in the egg. Completely coat in the breadcrumb mixture. Let it chill in the fridge for 15-20 min. 6. Preheat some oil in a saucepan. You want it to be 350F. 7. Pull out eggs from the fridge and carefully remove the excess breadcrumbs from the sides. 8. Carefully descend the egg into the oil. Baste. After about 20 sec, remove the parchment and keep basting until lightly golden and puffy. It takes about 1-1.5 min. 9. Divide the labne into 2 plates. Spoon a bit of the spicy butter on the bottom and top each with 2 eggs. Divide the spicy butter and top over all the eggs. Add chives, cilantro and dill. #eggs #crispyeggs #easyrecipes #eggyolk

Likes: 6,832
Comments: 116
Views: 73.8K
Posted: Jul 28, 2026, 1:33 AM
Caption: Caramelized Zucchini Dip for my new series “Recipe Testing” days! I do a lot of recipe testing for client dinner parties but rarely share so here it is... Ingredients: * 3 extra large zucchini. * 4 tbsp butter. * 2 tbsp olive oil. * 3 tbsp white balsamic vinegar. * 2 tbsp sugar. * 2 tsp red miso. * 1 small garlic clove. * 6 oz cream cheese. * 1/4 cup labne. * 2 tbsp japanese mayo. * 3 tbsp chives + more for topping. * 1/4 bunch parsley (chopped). * 1 tbsp agave nectar. * 1/2 tsp onion powder. * 1/2 tsp garlic powder. * 1/2 tsp white pepper. * 1/2 tsp fresh grated ginger. * Zest of 1 lemon. * Kosher salt to taste. Spiced Pinenuts: * 1/4 cup pine nuts. * 2 tsp smoked paprika. * 1 tbsp salsa macha. * 3 tsp olive oil. Directions: 1. Grate 2.5 of the zucchini. Put on a strainer over a bowl. Sprinkle with salt and mix. Squeeze excess liquid. 2. Add liquid to a saucepan and simmer. Strain until you have a clear liquid. Reduce by 1/2. Add in 2 tbsp sugar and 2 tbsp white balsamic. Let it simmer until it coats the back of a spoon. Let cool. 3. Preheat a pan for 2 min on medium heat. Add 1 tbsp butter and 1 tbsp olive oil. Add in zucchini and let it cook until all moisture is evaporated, mixing often. Let it go for 20-25 min. At this point it should be super soft and starting to turn a brownish green. Add in a pinch of salt and another tbsp butter. Keep cooking, the bottom of the pan might start getting dark stuck on bits. This is normal, add 1 tbsp of water at a time and mix well to deglaze. Let it go another 20-25 min mixing often and adding bits of water as needed. 4. It'll be looking caramelized. Add another tbsp of butter and grate the garlic. Mix. Cook for 5 min. Add the miso, 1 tbsp balsamic and remaining butter. Cook for 2-3 minutes. Kill the heat and drizzle a TOUCH of the zucchini eel sauce. Let it cool. 5. Add cream cheese, labne and mayo to a food processor. Process til smooth. Add in chives, parsley, agave, zucchini, ginger, lemon zest, white pepper, garlic and onion powder. Pulse. (Continued in comments)

Likes: 6,735
Comments: 717
Posted: Jul 27, 2026, 2:08 AM
Caption: My favorite tartines of the summer! Comment "RECIPES" and I'll send your way! ❤️ In this post: * Mortadella & Stracciatella Tartine with Pistachio Pesto. * Burrata, Prosciutto & Peach. * Fig & Brie. #summerrecipes #appetizers #baguette #tartines

Likes: 7,893
Comments: 165
Views: 12.8K
Posted: Jul 23, 2026, 1:35 AM
Caption: Sesame & Chive Crusted Salmon Crudo for my "Just A Bite" series! I know you're gonna love it. As always, pretty easy to assemble and easier to eat! Comment "RECIPE" and I'll send your way or scroll below! Ingredients: * 8 oz sushi grade salmon. * 3 tbsp chives. * 3 tbsp black sesame seeds. * 3 tbsp toasted sesame seeds. * Sliced serranos. * 1 large shallot (thinly sliced). * 1/4 cup rice vin. * 3 tbsp cane sugar. * 2.5 tbsp tamari or soy sauce. * Oil for frying the shallot. Directions: 1. Mix the sesame seeds and chives in a plate. 2. Brush your salmon with a mixture of honey and soy sauce. 3. Firmly press the salmon onto the sesame seeds and chives. Place in the freezer for 15 min. 4. Pat dry the shallots and add to a cold pan. Coat with oil. Turn on to medium heat until golden. 5. Add the soy sauce, rice vin and sugar to a sauce pan and simmer until it very lightly coats the back of a spoon. About 3-5 min. Let it cool over an ice bath. 6. Slice the fish kinda thick. 7. Add the sauce on a plate, top with fish, shallots and serranos. #salmoncrudo #salmonrecipes #appetizers

Likes: 6,870
Comments: 99
Views: 6,119
Posted: Jul 18, 2026, 7:15 PM
Caption: Garlic Tahini Layered Butter Cake 🧈 it is stunning, delicious and very easy! the combination of the tahini, maple and garlic is truly unreal. This is also very customizable! Ingredients: * 2-8oz unsalted butter “bricks” (I am using Kerrygold). * 2 tbsp heavy cream. * 8 garlic cloves (thinly sliced). * Flaky salt to taste. * 1 lemon (zest only). * 1/4 cup chives + more for topping. * Chive flowers to taste. * 2 tbsp maple syrup. * 1/4 cup tahini. * Flaky salt to taste. Decorations: * Edible flowers. Directions: 1. Let one of the butter bricks sit in the freezer for 15 min. 2. Add the garlic into a saucepan and cover in olive oil. Turn heat on to medium high for 2 min, lower to medium low heat until lightly golden. 3. Finely chop. Set 1/2 aside for topping. 4. Add 8 oz of butter to a saucepan and let it go until nicely browned whisking often. 5. Add the browned butter to a bowl and set it over a larger bowl of ice water. Whisk until solid and incorporated. 6. Add the heavy cream, tahini and maple syrup to the butter. Whisk until nice and fluffy with a hand mixer, about 3 min. Separate 1/4 of it. 7. To the remaining 3/4 butter, add in half of the chopped garlic, chives, chive flowers and flaky salt. 8. Using a knife, floss or a cheese slicer slice the butter brick that was in the freezer in 3 lengthwise. You want 3 planks. Place over parchment paper and refrigerate. 9. Remove the butter from the fridge and spread a generous amount of the herb butter onto one of the slabs, top it with the second slab and repeat. You might have some herb butter leftover. Top it with the third slab. Press together and clean off the sides with a knife. Cover in plastic wrap tightly and refrigerate to set, about 30 min. 10. Using a flat knife or spatula add the 1/4 of butter you set aside and frost the top. Decorate with crispy garlic, chives, flaky salt and edible flowers. #buttercake #brownbutter #garlicbutter #appetizers

Likes: 8,571
Comments: 168
Views: 65.2K
Posted: Apr 5, 2026, 2:19 AM
Caption: Coquilles St.Jacques 😍 they are SO good! Truly a classic for a reason. Comment "recipe" and I'll send your way or as always you can search on my website. #reels #recipes #scallops

Likes: 2,886
Comments: 109
Views: 2,458
Posted: Jul 18, 2026, 12:57 AM
Caption: I've been LIVING for my private cheffing days 🥹❤️ I obv love to cook at home, but creating bespoke dinner experiences for others is my hearts calling. #privatechef #chef

Likes: 65.3K
Comments: 634
Views: 462.9K
Posted: Jun 22, 2026, 5:37 PM
Caption: Fried Caprice des Dieux ❤️ the perfect little app! You can also do it with brie btw :) COMMENT "RECIPE" and I'll send it your way! #appetizers #brie #friedbrie #recipes

Likes: 8,519
Comments: 168
Views: 89.9K
Posted: Jul 6, 2026, 1:26 AM
Caption: The PERFECT Tacos...Thinly sliced New York ribbons, fresh tortillas with a cheese crust...I mean, these are PERFECT bite. Who's watching the Mexico game? 🥵🥵🥵 hopefully these bring us luck. PS I've been dry brining in koji and I'm in love. It gives me kind of like a dry aged feel? But you do have to scrape the excess before grilling or it'll burn! Ingredients: * 2-3 lb Prime New York strip. * 3 tbsp koji powder (optional). * 2 tbsp kosher salt. * 10-14 tortillas. * 8 oz oaxaca cheese. * Salsa macha. * Pickled onions (I thinly slice a red onion, add to a mason jar with 1 lemon juice, 2 tbsp white vinegar, 1 tsp kosher salt and top the rest with boiling water). Salsa Verde Tatemada: * 6 tomatillos. * 8 scallions. * 1 small garlic head. * 1 anaheim pepper. * 2 jalapeños. * 1/2 bunch of cilantro. * 1/2 lemon. * 1 tbsp soy sauce. * 1/2 avocado. * 1/2 tsp sugar. * salt and pepper to taste. Directions: 1. Mix the koji and 2 tbsp salt. Coat the steaks on it. Let it dry brine in the fridge for 24 hrs over a cooling rack. If you don't wanna use koji, use just salt. 2. Remove excess koji, and trim excess fat. Slice thinly. Pound even thinner. 3. Skewer in accordeon form, as shown in the video. You'll get about 12-14. 4. Drizzle some oil on the scallions, garlic, tomatillosc, anaheim and jalapeños. Grill until pretty charred. 5. Remove the skin and seeds from the jalapeños and anaheim. 6. Blend with the rest of the ingredients for the salsa. Adjust for salt. 7. Add a touch of olive oil to your skewers and a pinch of salt. 8. Grill your meat until caramelized on all sides, about 2 min per side. You want to make sure to turn often so they don't burn. 9. Preheat a non stick pan for 3 min. 10. Add in the grated oaxaca and let it slightly melt. Top it with the tortilla and give it a shake so the cheese sticks to the tortilla. Cook until golden, about 3 min and flip. Cook another min. 11. Serve the meat over the cheese crust, serve with lime, salsa tatemada, salsa macha and the onions. #tacos #newyorktacos #cheesecrust #recipes

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