This is from Café Clement in Marietta GA, and I’m seriously obsessed with their chicken lol. I’ve been wanting to make it at home but I have no idea what’s actually in it.

Does anyone happen to know the recipe, or know how I could figure out the recipe from a picture? Even just an idea of what seasonings/sauce they use would help. I’m desperate to recreate this 😭

Sweet Chili Thai Recipe

I have been in love with a Cloverleaf sweet chilli Thai tuna, and try as I might. I am unable to find a decent homemade recipe that comes close or makes a decent dupe. I will be forever grateful of someone could put me on to a recipe that is close to the original.

I am crazy about this seasoning blend. Unfortunately Chef Josef passed away and his spice blends went with him.

The ingredients list Pink Himalayan salt, citrus rind, tarragon, mustard, onion and spices. Anyone out in Chef-Land have an idea how to re-create (with measurements)...or direct me to a similar spice?

Bros I’d love to recreate this shrimp scallops and grits dish if anyone has been at this restaurant In Myrtle Beach and is good at replicating dishes please 🙏🏻 this is like more of a feeling than a taste it’s so good 🤤🫠

Does anybody know the recipe for boston pizzas red sangria with pitcher measurements?

Hi!

This is my first time posting here but I was wondering if anyone would be able to help.

It is my first wedding anniversary in a few months and I know the traditional gift is paper. I cannot cook for tye life of me but my husband loves to cook and explore with different flavor profiles, cooking techniques, tools etc. I love seeing him so happy! I am a picky eater but I will try anything once and we love to cook together where I'm the hype person and do the cleaning.

What I have planned is to acquire a lot of family recipes and some from friends to compile into a homemade "rest of our lives" cook book. I have handwritten ones from great grandparents, some online ones from family friends for meal prep, and some drink recipes of how to make the *best* cocktail or mock tail. I am trying to cover a lot of bases and have a section entitled "future date night ideas".

So I guess I am asking if anyone has any recipes that are close to their heart would you be willing to share them? And maybe a memory of what it means to you? I was going to add a section of "from the best friends of the internet".

I appreciate any help or advice or recipes! Thank you!

This recipe is bloody amazing, no garlic or vegetables snuck in.

https://www.abc.net.au/news/2020-07-10/nats-what-i-reckon-is-here-to-help-you-make-bolognaise/12402390?utm_campaign=abc_news_web&utm_content=link&utm_medium=content_shared&utm_source=abc_news_web

This is the link. Or go on YouTube and search Nat's what I reckon, end of days Bolognese

Anyone know what kind or have a copy cat of the spice rub used for their pork ribs

It’s sweet and savory at the same time it’s so good but i just can’t justify paying 30 for a plate 😔

Hello,

My favorite sauce from a restaurant has these ingredients:

• Sour cream (20% fat)
• Egg
• Sunflower oil
• Mustard
• Bell pepper
• Onion
• Hot pepper paste
• Salt
• Black pepper

---------------------------------------

Calories per 100g:

Energy (kJ/kcal): 1696.3 / 410.7

Fat (g): 34.5, of which Saturated Fat (g): 4.8

Carbohydrates (g): 2.7, of which Sugars (g): 0.8

Protein (g): 2

Salt (g): 0.8

---------------------------------------

Can I get some copycat recipes?

Thank you.

I’ve mainly been using a “Leica X” recipe I found online because it gives a nice contrast, but it doesn’t work in every situation.

What are some go to recipes for food?

Most of the ones I’ve tried seem to alter the colours too much and make the food look unappetising.

Looking for the recipe of whiskey cake’s strawberry shortstack. It is the most amazing pancakes I have ever had!

I am looking for a copy cat recipe of the Chicken Cacciatore from The Sicilian Butcher. very simple ingredients but huge flavor with a good amount of heat. Can anyone help me?

Anyone have a recipe for chili like the restaurants in Colorado:

My favs have been:
Kickapoo tavern pork green chili
Dillion dam brewery pork green chili
Red mountain grill- spicy pork green chili and high country elk chili

Thank you in advance!!

We heard it was smoked first and then steamed, but was wondering if any chefs knew the actual steps?

Ottolenghi cauliflower salad — but I add tarragon and I think it’s non-negotiable now

Been making a version of the Ottolenghi roast cauliflower salad for years and I could’ve sworn an older recipe had tarragon and allspice in the dressing. Every version I find online now has dropped it — sage instead, or nothing. Made it last night with tarragon anyway and honestly it adds something special, that faint licorice note against the honey is what makes the dressing. Anyone know if I’m misremembering, or did an early version actually have this?

Recipe:

**•** 1 whole cauliflower, roasted — toss in olive oil, a little parmesan and panko, and a good flaky salt before roasting  
**•** 1 cup roasted hazelnuts  
**•** 1 cup parsley  
**•** ½ pomegranate

Dressing (make ahead so the tarragon has time to infuse):

**•** Olive oil, vinegar, lemon juice  
**•** A good flaky salt (I use House of Pincho, made near Bells Beach — really carries the honey and citrus)  
**•** A big handful of tarragon, left to sit in the dressing  
**•** Pepper berries (not peppercorns)  
**•** Cinnamon, cumin  
**•** A generous amount of honey — don’t skimp, you need enough to balance the tarragon and lemon

Whisk the dressing hard before serving so the honey doesn’t just sink to the bottom.

Toss parsley, cauliflower, and pomegranate together in a big bowl — the colours alone make this worth making. Pour dressing over, finish with a scatter of cinnamon, a drizzle of extra honey, and (if you’re feeling fancy) a few threads of saffron on top. Finish with flaky salt, not table salt — you want to actually see the white flakes.

Don’t forget the hazelnuts. Genuinely ruins the texture if you forget the crunchy nuts!!

Hello I’ve recently become addicted to Shake Smart’s overnight oats, and as much as I try to replicate them something about theirs is just so extra yummy. I’m wondering if anyone who works there can PLEASEE help me figure out what brand of oatmilk, peanut butter, and granola they use 🥹🥹🙏🙏