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Chef’s Recipe Spotlight episodes
- Crispy Homes Fries
I've got a secret and I am going to share it with you! But first you must know it is easy and the then that it is SCIENCE. But this small change in how you make your homes fries will make all the (crunchy) difference.
Tools Used (affiliate links):
- Y-Peeler
- Potato Scrubber
- Garlic press
- Large Cast Iron Skillet
- Colander
Make sure to subscribe to Chef's Recipe Spotlight!
Emails are annoying, ours are not. We send out new and interesting recipes 3 times per week and we'd love to send them to you! You'll also get a link to the newest podcast episodes. Subscribe HERE!
From my kitchen to yours,
Chef Jessica Anne
Also follow Savory Experiments on...
- X (Twitter)
9 min - Vanilla Custard Recipe
No box pudding mix will ever compare to a true vanilla custard, thickened and rich-ified (yes I made that word up!) with egg yolks, it is the ultimate in decadence. It can be enjoyed alone, but also used in a myriad of dessert and breakfast pastries, cakes and toppings. The first time making it can be a little tricky, but after you've done it once... it will be second nature. And all of this coming from a lazy baker!
Tools Used (affiliate links):
- Stand Mixer
- Electric Hand Mixer
- Fine Mesh Strainer
- Vanilla Bean Paste
- Whisk
Make sure to subscribe to Chef's Recipe Spotlight!
Emails are annoying, ours are not. We send out new and interesting recipes 3 times per week and we'd love to send them to you! You'll also get a link to the newest podcast episodes. Subscribe HERE!
From my kitchen to yours,
Chef Jessica Anne
Also follow Savory Experiments on...
- X (Twitter)
9 min - Grimace Milkshake
Bring back your childhood with this purple Milkshake called the Grimace Milkshake from McDonald's- only this one doesn't use some powdered berry flavor that I can't pronounce, it uses real frozen berries. So clearly it's healthy.... healthier... than the original. To get the right texture with no big ice chunks, make sure you use a high-powered blender!
Tools Used (aff links):
- Ninja Blender System
Make sure to subscribe to Chef's Recipe Spotlight!
Emails are annoying, ours are not. We send out new and interesting recipes 3 times per week and we'd love to send them to you! You'll also get a link to the newest podcast episodes. Subscribe HERE!
From my kitchen to yours,
Chef Jessica Anne
Also follow Savory Experiments on...
- X (Twitter)
4 min - Mushroom Sauce for Steak
Not all mushrooms are cooked the same! This mushroom sauce for steak can be used for beef, but so many other proteins like chicken, salmon and pork. Or serve it over homemade mashed potatoes, couscous or mushrooms risotto for a vegetarian meal. There are many ways to customize too- types of mushrooms, tweaks to the sauce base and fresh herbs.
Tools Used (affiliate links):
- Deli Cups for Storage
- Whisk
- Large Cast Iron Skillet
- Favorite Chef's Knife
Make sure to subscribe to Chef's Recipe Spotlight!
Emails are annoying, ours are not. We send out new and interesting recipes 3 times per week and we'd love to send them to you! You'll also get a link to the newest podcast episodes. Subscribe HERE!
From my kitchen to yours,
Chef Jessica Anne
Also follow Savory Experiments on...
- X (Twitter)
7 min - Orange Crush Cocktail
One of the most iconic cocktails recipes on the East Coast, there are some questions about exactly where the Orange Crush drink recipe originated, but we (being Marylanders) are sticking with Ocean City, Maryland. This recipe comes from a good friend, Sarah, who makes the most well-balanced crushes, so much so that we request she bring her restaurant size juicer on vacation to make them!
Tools Used (affiliate links):
- Bartending Set
- Tabletop Juicer
Make sure to subscribe to Chef's Recipe Spotlight!
Emails are annoying, ours are not. We send out new and interesting recipes 3 times per week and we'd love to send them to you! You'll also get a link to the newest podcast episodes. Subscribe HERE!
From my kitchen to yours,
Chef Jessica Anne
Also follow Savory Experiments on...
- X (Twitter)
4 min - Garlic Sauce for Pizza
Another controversial recipe, this base for garlic sauce for pizza gets a range of reactions. But don't just use it for pizza, these are other uses:
- Baste on seafood or chicken
- Drizzle on grilled veggies
- Use to make garlic bread with a
sprinkle of parmesan cheese - Baste onto pizza dough before baking
- Garlic knots
- Use on hot dogs
- As a garlic sauce for pasta
- Dipping for wings or boneless wings
- Stir 1 tablespoons with red sauce
or tomato sauce - Use for omelettes or eggs
Emails are annoying, ours are not. We send out new and interesting recipes 3 times per week and we'd love to send them to you! You'll also get a link to the newest podcast episodes. Subscribe HERE!
From my kitchen to yours,
Chef Jessica Anne
Also follow Savory Experiments on...
- X (Twitter)
3 min - Nashville Hot Sauce
Our Nashville Hot Sauce recipe has hit a few nerves, but for reasons you might not expect. It's the BASE- yep instead of oil or margarine, we use.... listen to find out- how about that cliffhanger!
Tools Used (affiliate links):
- Heavy Bottom Saucepan
- Whisks
Make sure to subscribe to Chef's Recipe Spotlight!
Emails are annoying, ours are not. We send out new and interesting recipes 3 times per week and we'd love to send them to you! You'll also get a link to the newest podcast episodes. Subscribe HERE!
From my kitchen to yours,
Chef Jessica Anne
Also follow Savory Experiments on...
- X (Twitter)
6 min - Powdered Sugar Icing
One of the most verstile sweet treats is the Powdered Sugar Icing recipe. With an infinite number of ways to customize this basic recipe, it can used to jazz up sugar cookie cut-outs, cinnamon rolls, lemon blueberry cake, vanilla pound cake or chocolate pound cake , air fryer donuts or even just on cookies.
Tools Used (affiliate links):
- Whisks
- Mixing Bowls
Make sure to subscribe to Chef's Recipe Spotlight!
Emails are annoying, ours are not. We send out new and interesting recipes 3 times per week and we'd love to send them to you! You'll also get a link to the newest podcast episodes. Subscribe HERE!
From my kitchen to yours,
Chef Jessica Anne
Also follow Savory Experiments on...
- X (Twitter)
3 min - Hibachi at Home
The tradition of hibachi at home started with needing something to keep my kids occupied during COVID. Blackstones weren't even a thing yet- so we used an electric griddle inside. I've mastered these recipes to taste even BETTER than spending oodles of money at the restaurant. Simple, easy and DELICIOUS!
Tools (aff links):
- Electric Griddle
- Large Spatula
- Large Serving Fork
- Squeeze Bottles
- Fire Extinguisher
- Garlic press
You've got these items, but also make the sides! Restaurant fried rice, hibachi shrimp, yum yum sauce and ginger dressing round out the meal. If you like heat, try adding Chinese chili oil.
Make sure to subscribe to Chef's Recipe Spotlight!
Emails are annoying, ours are not. We send out new and interesting recipes 3 times per week and we'd love to send them to you! You'll also get a link to the newest podcast episodes. Subscribe HERE!
From my kitchen to yours,
Chef Jessica Anne
Also follow Savory Experiments on...
- X (Twitter)
6 min - Copycat Carrabba's Bread Dipping Oil
Oh this controversial recipe! What I've learned is that different locations must make their dip differently because not even former Carrabba's employees can agree on the "right" recipe. Regardless, this is an amazing bread dipping oil and be used as a rub, marinade, salad dressing or as stated, for bread.
Tools Used (affiliate links):
- Deli Cups for Storage
- Garlic press
Make sure to subscribe to Chef's Recipe Spotlight!Emails are annoying, ours are not. We send out new and interesting recipes 3 times per week and we'd love to send them to you! You'll also get a link to the newest podcast episodes. Subscribe HERE!
From my kitchen to yours,
Chef Jessica Anne
Also follow Savory Experiments on...
- X (Twitter)
5 min
About Chef’s Recipe Spotlight
From the publisher's feed
A short daily podcast featuring easy, approachable recipes for every home cook. Chef Jessica Anne Formicola of the Emmy-nominated Show Plate It!, cookbook author and Le Cordon Bleu Certified recipe developer, shares why the recipe is important to her and tips and tricks for preparing it. She follows her 5 S philosophy of using salt, spices, sauces, substitutions and the sense to create restaurant quality dishes in a home kitchen.
See her work in Parade Magazine, Better Homes & Gardens, Mashed, tasting Table and The Daily Meal Food + Travel and more! Additionally, she is a mom and wife residing in Baltimore, Maryland where she is passionate about supporting the local food community.