Made Kenji’s basic square pan pizza twice now and it’s a hit. Paired with a simmered down pizza sauce it’s a total crowd pleaser. Bonus points because I can make trays and trays of this a day or two ahead and then just top it and bake it. No fussing with dough that needs to be kneaded and shaped! The pizza comes out almost like a focaccia, pillowy soft and slightly crunchy on the crust.

I never made Risotto before but do enjoy it very much. I stumbled over Chef Jean Pierre’s Recipe and it turned out great. Will make this again ­ maybe next time I can try making a mushroom Risotto.

We got these beautiful heirloom carrots from a farmer that sells the best sweet corn at the side of the road. A side was needed and I recalled watching Thomas Keller’s Masterclass about glazed carrots and decided to go with that. The process is simple: cut your carrots (I went with oblique cut) and bring them to a boil with just enough water to cover them. Cook until most of the water is gone, add butter and some sugar, keep cooking on low heat until they are covered by the syrup and shiny.

I started to see a lot of content by Jacques Pépin recommended by YouTube. Can you tell? I watch a lot of food related things. Anyways, this video about making Crêpes showed up and it might be the way Jacques demonstrates it or the fact that this reminds me very much of the pancakes I ate as a kid, but decided I had to make it. Then one Saturday morning I decided to prepare the crépes.

I was shopping for groceries and there was a sale on cream cheese. Naturally I decided to make cheese cake because why not. I followed the Instant Pot Cheesecake #17 recipe and as usually it turned out incredible. I have to give them credit for putting up a recipe that’s to the point, full of actually good tips and hints and offers you several paths depending on how dedicated you are to your cake’s creaminess.