Discover all of The Naughty Fork’s indulgent and viral recipes in one place. From over-the-top comfort food to playful gourmet creations, explore easy, mouthwatering dishes that are made to be shared, devoured, and enjoyed without guilt. All Recipes Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Chili Crisp Chicken Cutlet Sandwich This (not so Italian) masterpiece is pure perfection. View Recipe Garlic Parmesan Brazilian Cheese Bread Your favorite little cheese breads lathered in garlic parm butter... View Recipe Volcano Roll Grilled Cheese Where a Volcano Sushi Roll meets a delicious Grilled Cheese. A sweet and spicy masterpiece if you will. View Recipe Chicken Caesar Croissant Sandwich Think flaky, buttery croissant meets crispy fried chicken...and creamy caesar. View Recipe Charcuterie Melt A charcuterie board in a sandwich. View Recipe Roast Pork & Honey Ham Cuban Sandwich The juiciest spin on the classic Cuban Sandwich View Recipe Cuban Sandwich Sliders Juicy, Smoky, Sweet, Tangy Cuban Sliders that will melt in your mouth. View Recipe Mini Croissant Grinder Sandwiches The perfect poolside summer appetizer. View Recipe Broccoli Crunch Salad with Lemon Tahini Dressing The perfect summer salad that is sweet, crunchy, and crisp View Recipe Truffle Honey Berry Grilled Cheese This grilled cheese received millions of views including a ton of celebrity eyes and thats because.… she is an absolute queen. View Recipe Creamy Garlic Bread Grilled Cheese Quite literally the best grilled cheese you'll ever have: a Garlic Bread Cream Cheese Grilled Cheese. View Recipe After The Pool Grinder Sandwich Another delicious, juicy After-the-pool sandwich that will make you swoon. View Recipe After-the-Pool Italian Sandwich A sandwich so messy and flavorful, you might need to eat this with no one watching. View Recipe Juicy Greek Chicken Sandwich (Spit-Roasted Style) Talk about the juiciest, most flavorful sandwich you will ever have. Plus, you can eat the chicken all by itself for days. View Recipe Fluffy Brioche Donuts with Creamy Chocolate Filling Is there anything sexier than a fluffy, sugar-dusted brioche donut with chocolate oozing from the center? View Recipe Banana Date Chocolate Oat Cookies Where banana bread meets a gooey oatmeal, chocolate chip cookie— but with no refined sugar! View Recipe Grandma's Chili (made healthy) A lighter take on a cozy classic— but still packed with enough flavor to make your grandma proud. View Recipe Ground Turkey Taco Bowl This taco bowl has been my hyper fixation meal for years now. It's that good..and healthy! View Recipe Honey Lime Green Goddess Salad A salad that's so good, you'll forget its healthy. View Recipe Ultimate After-The-Pool Sandwich Only thing hotter than the weather right now is this sandwich View Recipe First PREV 1 Page 1 NEXT Last Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Chili Crisp Chicken Cutlet Sandwich make me Ingredients Serving Size: 2 sandwiches For the Chicken Cutlets 2 boneless, skinless chicken breasts 1 cup all-purpose flour 2 large eggs 1 tablespoon water 1 ½ cups panko breadcrumbs ½ cup finely grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon smoked paprika ½ teaspoon salt ½ teaspoon black pepper Neutral oil (canola, vegetable, or peanut) for frying For the Chili Crisp Aioli ½ cup mayonnaise 2 tablespoons chili crisp (adjust to heat level) 1 teaspoon honey Juice of ½ a lemon For Sandwich 4 thick slices of sourdough bread 2 small fresh burrata balls (one per sandwich) 6 slices prosciutto ¼ cup sun-dried tomatoes, thinly sliced (oil-packed preferred) Extra grated Parmesan cheese, for finishing Olive oil or butter, for toasting bread Instructions Step 1: Make the Chicken Cutlets Butterfly and Pound: Slice each chicken breast in half horizontally to create 2 thin cutlets (you’ll end up with 4 total). Place between plastic wrap or parchment and gently pound until even thickness (about ½ inch). Set up breading station: Bowl 1: Flour Bowl 2: Beaten eggs with water Bowl 3: Panko, Parmesan, garlic powder, paprika, salt, pepper Dredge: Coat chicken in flour, dip in egg wash, then coat thoroughly in breadcrumb mixture. Press crumbs in so they stick. Fry: Heat ½ inch of oil in a skillet over medium heat (350°F if using thermometer). Fry cutlets 3–4 minutes per side until golden brown and internal temp is 165°F. Drain on paper towels and season lightly with salt. Step 2: Make Chili Crisp Aioli Stir together mayo, chili crisp, honey, and lemon juice (if using). Taste and adjust for heat or sweetness. Step 3: Toast the Bread Brush sourdough slices lightly with olive oil or butter. Add bottom bread to skillet on medium heat Spread a generous layer of chili crisp aioli. Place a crispy chicken cutlet on the bottom slice. Add prosciutto. Tear burrata open and scoop over the chicken, letting it spill slightly. Add sun-dried tomatoes. Finish with extra Parmesan shavings. Cap with the second slice (lathered with chili crisp aioli) , press gently and flip to toast other side. Hello naughties. It’s been almost 2 weeks since I’ve made a sandwich and I’ve felt severely deprived. So in honor, I put together this masterpiece: We’re talking a crispy golden chicken cutlet, creamy burrata that burst on top, ribbons of prosciutto, and a chili crisp aioli that answers all of your prayers. And all of it stacked between toasted sourdough. Its an American/Italian masterpiece. sandwiches, sandwich, chicken Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy Not So Naughty Recipes Summer recipes that are a little less naughty, a little more nice—just enough to keep things delicious, but also sexy, in the summer heat. Below you can find salads, bowls, mains, and more dishes that are nutritious and hearty but have that naughty flair. Broccoli Crunch Salad with Lemon Tahini Dressing The perfect summer salad that is sweet, crunchy, and crisp See Recipe Juicy Greek Chicken Sandwich (Spit-Roasted Style) Talk about the juiciest, most flavorful sandwich you will ever have. Plus, you can eat the chicken all by itself for days. See Recipe Banana Date Chocolate Oat Cookies Where banana bread meets a gooey oatmeal, chocolate chip cookie— but with no refined sugar! See Recipe Grandma's Chili (made healthy) A lighter take on a cozy classic— but still packed with enough flavor to make your grandma proud. See Recipe Ground Turkey Taco Bowl This taco bowl has been my hyper fixation meal for years now. It's that good..and healthy! See Recipe Honey Lime Green Goddess Salad A salad that's so good, you'll forget its healthy. See Recipe Baked Spicy Tuna Cups These Baked Spicy Tuna Cups are bite-sized bombs of flavor that are easily customizable and perfect for sushi lovers. See Recipe Greek Goddess Nachos These Greek-style nachos are everything you love about a mezze platter, piled high on a bed of crispy pita chips and dressed with all of our favorite toppings. See Recipe Crack Chicken Salad If you’re looking for a chicken salad that’s dangerously good but still healthy, you’ve found it. See Recipe Chipotle Lime Salmon Bowl with Mango Corn Salsa Think smoky salmon bites, juicy mango corn salsa, drizzled in a spicy aioli and fresh herby green sauce See Recipe Green Goddess Chicken Cobb Salad This herby take on a classic Cobb is everything you want in a summer salad—light, vibrant, and packed with flavor See Recipe Bell Pepper Sammie This no-carb bell pepper sandwich is packed with protein, fresh veggies, and healthy fats for that perfect lunch. See Recipe Herby Greek Chicken Thighs & Roasted Veggies A delicious one-pan juicy Mediterranean Chicken Thigh with a medley of roasted veggies See Recipe Rainbow Salmon Poke Bowl Transport yourself to Hawaii with this colorful and flavor-packed poke bowl. With tons of bright veggies and delicious sweet n spicy salmon. See Recipe Honey Soy Salmon Bowl One of my weekly rotation meals: This flavorful salmon bowl brings together sweet, savory, and cures your sushi cravings. See Recipe Crispy Quinoa & Pomegranate Salad This vibrant salad combines crispy quinoa, roasted Brussels sprouts, and fresh kale, all brought together with a luscious, tangy Lemon Tahini Dressing. See Recipe Cheez-It Crunch Salad This colorful salad is bursting with fresh veggies but the real kicker? A delicious crunch from the worlds best snack. See Recipe Salmon Thai Red Curry This Thai Salmon Curry is a vibrant and flavorful dish that's perfect for a cozy weeknight dinner. The combination of flavors makes this the most comforting dish. See Recipe Healthy Big Mac Bowl Craving the flavors of a Big Mac but want to skip the extra calories and carbs? This Healthy Big Mac Bowl packs all the deliciousness of the classic Big Mac. See Recipe Sticky Honey Garlic Chicken Thighs These Sticky Honey Garlic Chicken Thighs feature tender, juicy chicken thighs with a perfectly crispy skin, coated in a deliciously sweet and savory sauce. See Recipe

Check out my recent top most viral recipes that are guaranteed to tempt your tastebuds. The Naughty Fork recipes are all about breaking the rules and getting a little naughty in the kitchen. let’s make something Naughty The Menu Close Recipes About Me Shop Menu Subscribe Menu Subscribe Menu Subscribe Recipes About Me Shop Menu Close Chili Crisp Chicken Cutlet Sandwich This (not so Italian) masterpiece is pure perfection. Garlic Parmesan Brazilian Cheese Bread Your favorite little cheese breads lathered in garlic parm butter... Volcano Roll Grilled Cheese Where a Volcano Sushi Roll meets a delicious Grilled Cheese. A sweet and spicy masterpiece if you will. Chicken Caesar Croissant Sandwich Think flaky, buttery croissant meets crispy fried chicken...and creamy caesar. VIEW ALL RECIPES Big Mac Smash Tacos The love child of two beloved classics: a big mac and a taco In N Out Burger What if I told you you could eat one of the most famous burgers in the world..in your bed? Hot Honey Ranch Chicken Wings Crispy, juicy chicken wings coated in a sweet and spicy sauce that will have you licking your fingers Charcuterie Nachos Pretty self explanatory. Perfect for parties, Netflix binges, or just because you to treat yourself as the queen you are. VIEW ALL RECIPES Sandwiches SNACKS SALADS MAINS SEARCH MY RECIPES Dishing-Out Naughty Recipes Since 2014 Samantha Schnur Hi Naughties! I'm Sami 😊 and I’m the founder of The Naughty Fork, a popular culinary platform that has gained a dedicated following for its blend of gourmet food, food culture, and cooking of fun and innovative dishes. My goal? To bring together a community of food lovers who can bond over delicious eats and creative cooking! Read More Not so Naughty Recipes Summer recipes that are a little less naughty, a little more nice—just enough to keep things delicious, but also sexy, in the summer heat. Below you can find salads, bowls, mains, and more dishes that are nutritious and hearty but have that naughty flair. Barely Dressed Salads Skinny Dips Bangin Bowls Main Squeeze VIEW ALL Summer RECIPES Samantha Schnur is the founder of The Naughty Fork, a popular culinary platform that has gained a dedicated following for its blend of gourmet food, food culture, and cooking of fun and innovative dishes. Dishing-Out Naughty Recipes Since 2014 Hi Naughties! I'm Sami 😊 and I’m the founder of The Naughty Fork, a popular culinary platform that has gained a dedicated following for its blend of gourmet food, food culture, and cooking of fun and innovative dishes. My goal? To bring together a community of food lovers who can bond over delicious eats and creative cooking! Read More Read More Read More Samantha Schnur is the founder of The Naughty Fork, a popular culinary platform that has gained a dedicated following for its blend of gourmet food, food culture, and cooking of fun and innovative dishes. Naughty ShoP Coming soon. Sign Up for Exclusive Recipes, Announcements , Merch, & Much More Naughty ShoP COMING SOON! Sign Up for Exclusive Recipes, Announcements , Merch, & Much More. Email* Subscribe Join The Naughty List Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy Content Creation Pantry Favorites Cooking Essentials Hosting SHOP My Current Obsessions These are my hand-picked absolute favorite products that I rely on for both content creation and my culinary adventures Shop All Products Latest Recipes Check out my most recent, irresistibly decadent recipes. They're guaranteed to tempt your tastebuds. These recipes are all about breaking the rules and getting a little naughty in the kitchen. Top Recipes And if you're craving those recipes that have taken the internet by storm with millions of views... here’s a collection of my most viral dishes, guaranteed to leave anyone begging for more.

Hi Naughties! I'm Sami :) and I’m the founder of The Naughty Fork, a popular culinary platform that has gained a dedicated following for its blend of gourmet food, food culture, and cooking of fun and innovative dishes. Samantha Schnur Hi Naughties! I'm Sami :) and I’m the founder of The Naughty Fork, a popular culinary platform that has gained a dedicated following for its blend of gourmet food, food culture, and cooking of fun and innovative dishes. My goal? To bring together a community of food lovers who can bond over delicious eats and creative cooking! My journey in the culinary world really took off thanks to my passion for food and a little bit of social media magic. I started my journey in college while pursuing a pre-med track, but I needed a creative outlet to balance the constant studying. Creating The Naughty Fork was a fun outlet to enjoy while not fully immersed in my studies. It started as a fun food blog where I reviewed meals around my college campus as a way to share my love for food and connect with others. As The Naughty Fork gained traction and my Instagram following soared, I recognized the true potential for this to evolve into a successful career. And so, The Naughty Fork became my full-time focus—a leap of faith that I'm not sure many believed was the right choice. But here we are 10 years later. The response from my followers was overwhelmingly positive, and the shift from restaurant coverage to home-cooked content truly elevated The Naughty Fork to the next level. Now I am cooking in my kitchen every day and creating fun and relatable recipes for you all. Whether through viral recipes, food challenges, or collaborations with other influencers, I can’t wait to continue this food journey with you! Publications THE NAUGHTY FORK Naughty ShoP COMING SOON! Sign Up for Exclusive Recipes, Announcements , Merch, & Much More. Email* Subscribe Lets be instagram friends :) Lets be instagram friends :) Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy Publications Meet The NAUGHTY FORK Samantha Schnur Hi Naughties! I'm Sami :) and I’m the founder of The Naughty Fork, a popular culinary platform that has gained a dedicated following for its blend of gourmet food, food culture, and cooking of fun and innovative dishes. My goal? To bring together a community of food lovers who can bond over delicious eats and creative cooking! My journey in the culinary world really took off thanks to my passion for food and a little bit of social media magic. I started my journey in college while pursuing a pre-med track, but I needed a creative outlet to balance the constant studying. Creating The Naughty Fork was a fun outlet to enjoy while not fully immersed in my studies. It started as a fun food blog where I reviewed meals around my college campus as a way to share my love for food and connect with others. As The Naughty Fork gained traction and my Instagram following soared, I recognized the true potential for this to evolve into a successful career. And so, The Naughty Fork became my full-time focus—a leap of faith that I'm not sure many believed was the right choice. But here we are 10 years later. The response from my followers was overwhelmingly positive, and the shift from restaurant coverage to home-cooked content truly elevated The Naughty Fork to the next level. Now I am cooking in my kitchen every day and creating fun and relatable recipes for you all. Whether through viral recipes, food challenges, or collaborations with other influencers, I can’t wait to continue this food journey with you! Join The Naughty List Content Creation Pantry Favorites Cooking Essentials Hosting Shop All Products SHOP My Current Obsessions These are my hand-picked absolute favorite products that I rely on for both content creation and my culinary adventures

Garlic Parmesan Brazilian Cheese Bread make me Ingredients Serving Size: 6 large (12 small) For the Brazilian Cheese Bread (Pão de Queijo): 2 cups tapioca flour (also called tapioca starch) 1 cup shredded Parmesan cheese 1/2 cup mozzarella cheese 1 cup whole milk 1/4 cup vegetable oil 1 teaspoon salt 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/4 teaspoon cayenne 2 large eggs For the Parmesan Garlic Butter: 4 tablespoons unsalted butter 6 large garlic cloves, minced 3 tablespoons finely grated Parmesan cheese 1 tablespoon chopped parsley 1/2 tbsp Italian seasoning Pinch of salt Freshly grated pepper Instructions Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a mini muffin tin (or standard muffin tin) with non-stick spray or butter. Silicone molds work great too. I used a 6 cupcake tin but you can use 12. Blend the Batter: Add all Brazilian cheese bread ingredients to a blender. Blend until smooth—you're aiming for a texture like pancake batter. Fill the Muffin Tin: Pour or spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake: Bake for 15–20 minutes, or until puffed, golden brown, and a toothpick inserted into the center comes out clean. Make the Parmesan Garlic Butter: While they bake, melt butter in the microwave. Stir in the garlic, parmesan, parsley, salt, Italian seasoning, and pepper. Lather Them Up: As soon as the cheese breads come out of the oven, brush each one generously with the warm garlic parmesan butter while they’re still hot. Serve: Let cool just slightly (they’re best warm and glistening with butter). Serve immediately! You know that moment when you bite into something and immediately question every life choice that led you to not eat it sooner? Yeah, this is one of those moments. These Brazilian cheese breads are already dangerously addictive—crisp on the outside, chewy in the middle, and packed with melty, salty cheese—but then we went and lathered them in garlic parmesan butter. Because butter makes everything better. Make a batch, but maybe don’t tell anyone because you will want to eat every single one of these. Brazilian Cheese Bread, cheese, bread, appetizers, appetizer Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Volcano Roll Grilled Cheese make me Ingredients Serving Size: 2 sandwiches 4 slices sourdough bread 1 cup blue crab meat (fresh or canned, drained) 2 tbsp diced jalapeños (seeds removed for less heat) 3 tbsp cream cheese, softened 1 tbsp chili crunch 2 tbsp kewpie mayo 2 tbsp scallions, chopped 1 tbsp gochujang 1 tbsp sweet chili sauce ½ cup shredded mozzarella cheese 2 tbsp panko breadcrumbs 1 tsp butter (for toasting) Instructions Make the “Volcano” Filling: In a bowl, mix together blue crab, jalapeños, cream cheese, kewpie, chili crunch, gochujang, scallions and sweet chili sauce until fully combined. Assemble the Melts: Lay out the sourdough slices. On two slices, evenly spread the crab mixture. Top with shredded mozzarella and toasted panko. Top each with the remaining sourdough slices. Lightly butter the outsides of the bread. Crisp It Up: Heat a skillet over medium heat. Grill each sandwich for 2–3 minutes per side, until golden and melty. Add a drizzle of hot honey on each side of the bread if desired. This isn’t your average melt—this is a Volcano Roll Melt, where your favorite sushi roll meets a grilled cheese. Think spicy, creamy, crunchy layers of sweet heat and umami, all piled onto toasty bread and melted giving it a lava filling. The only difference is that this sandwich has pieces of real juicy crab. Mixed together with great flavors like gochujang, sweet chili sauce, and duck fat chili crunch. It’s kinda giving crab rangoon…in the best way. sandwich, sandwiches, melt, grilled cheese, crab, volcano Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Chicken Caesar Croissant Sandwich make me Ingredients Serving Size: 2 sandwiches For the Crispy Fried Chicken: 2 boneless, skinless chicken thighs 1 cup buttermilk 1 tsp hot sauce (optional, but recommended) 1 cup all-purpose flour 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika Salt and pepper to taste Neutral oil, for frying For the Caesar Salad: 1½ cups shredded romaine (or mix with finely shredded kale for crunch) ¼ cup Caesar dressing (store-bought or homemade) 2 tbsp grated Parmesan Fresh cracked black pepper Squeeze of lemon For the Sandwich: 2 large buttery croissants, halved and lightly toasted Shaved Parmesan (for topping croissant) 1 tbsp butter, melted Extra Caesar dressing for drizzling Instructions 1. Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce. Add chicken and marinate for at least 1 hour, ideally overnight. 2. Set Up the Dredge: In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Remove chicken from marinade, letting excess drip off, and coat thoroughly in the flour mixture. Press it in so it gets super craggy. 3. Fry It Up: Heat oil in a heavy skillet to 350°F. Fry chicken until golden brown and crispy, about 4–5 minutes per side depending on thickness. Rest on a wire rack or paper towel. 4. Make Caesar Salad: Toss shredded romaine with Caesar dressing, Parmesan, black pepper, and a little lemon juice for brightness. 5. Assemble the Sandwich: Layer the bottom half of each toasted croissant with: Caesar dressing Fried chicken A handful of Caesar salad Shaved Parmesan Drizzle of Caesar dressing Top with the other half of the croissant, brush with melted butter and add extra parm for good measure. Everything is better on a croissant…and this my friend is no different. Think flaky, buttery croissant, golden crispy chicken, creamy Caesar salad (the best obvs), and enough shaved Parm to make an Italian grandma proud (or really angry I’m not sure). It’s crunchy, rich, messy in the best way—and absolutely not your average lunch. chicken, sandwich, sandwiches, croissant Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Grandma's Chili (made healthy) make me Ingredients Serving Size: 6-8 servings 2 pounds ground turkey (93/7) 1 white onion , diced 1 jalapeño , seeded and finely diced 4 cloves garlic, minced 3 tablespoons chili powder, divided (adjust to taste) 2 teaspoons dried oregano, divided 2 teaspoons smoked paprika 2 teaspoons ground cumin, divided 2 1/2 teaspoons salt, divided (adjust to taste) 1 teaspoon ground cinnamon 1 teaspoon cocoa powder 1 green bell pepper , diced 1 (14.5 oz) can crushed tomatoes 1 (14.5 oz) can diced tomatoes (with juices) 1 (19 oz) can red kidney beans, drained and rinsed 7 oz corn kernels (about half a can) 2½ cups beef broth 1 tablespoon tomato paste 2 1/2 tablespoons light brown sugar Black pepper, to taste Instructions Season the meat: In a large bowl, combine ground turkey with 1½ tablespoons chili powder , 1 teaspoon cumin , 1 teaspoon oregano , and 1 teaspoon salt . Mix well to coat. In a large pot or Dutch oven over medium-high heat, cook the seasoned beef along with the onion , jalapeño , and garlic until the beef is browned and the veggies are softened, about 7-8 minutes. Add everything else: Stir in the remaining chili powder, cumin, oregano, salt , plus smoked paprika , cinnamon , cocoa powder, bell pepper , crushed tomatoes , diced tomatoes , kidney beans , corn , beef broth , tomato paste , and light brown sugar . Bring to a boil, then reduce heat and let it simmer uncovered for an hour to an hour and a half. Keeping it uncovered allows it to thicken to a nice consistency. Final seasoning: Taste and adjust with salt and black pepper or other seasonings as needed. Serve hot with toppings like: Shredded cheddar Chopped green onions Fresh cilantro Sour cream or Greek yogurt (I used greek yogurt!) Crushed tortilla chips Ok I know it’s summer, but it’s pouring rain in Miami and that calls for a big bowl of my Grandma's chili. This recipe takes the soul-soothing, belly-warming chili you grew up with and gives it a light refresh—without sacrificing any of that rich, hearty flavor. We’re talking ground turkey, lots of hearty veggies, tons of spices, and all the cozy vibes of a long-simmered pot of love. Whether you're meal-prepping for the week or feeding a hungry group of friends (me), this healthier twist on a classic will hit the spot every single time. NotSoNaughty, healthy, chili, turkey, MainSqueeze Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Charcuterie Melt make me Ingredients Serving Size: 2 sandwiches Ingredients (makes 2 sandwiches): 4 slices sourdough bread 4 slices smoked cheddar cheese 4 slices brie cheese 4 slices ham 4 slices soppressata 4 slices coppa (or capocollo) 1 tbsp whole grain mustard 1 tbsp fig jam 1 tbsp truffle honey (or regular honey + a drop of truffle oil) 2 tbsp shaved Parmesan Olive oil or softened butter, for the outside of the bread Instructions Prep the bread: Lightly brush or spread one side of each slice of sourdough with olive oil or butter. Place 1 slice down on a skillet over medium-high heat and add 2 slices of smoked cheddar cheese and then add the top slices of bread. Grill both sides until toasted and melted. Remove from heat and repeat with the second sandwich. Open sandwich and begin to build. Assemble the melts: Spread about 1 tsp of whole grain mustard on the inside of each bottom slice. Layer on ham, sopressata, coppa, and brie. Place in the oven on broil for 2-3 minutes or until cheese begins to melt. Remove from oven. Final toppings: Once out of the oven, sprinkle shaved Parmesan over the melty meat-and-cheese layer, then drizzle truffle honey and jam before closing it all back up. Serve: Slice in half, serve warm, and enjoy the charcuterie board of your dreams… in sandwich form. I know we all love a charcuterie board, but what do you do with the leftovers? Actually chances are there aren’t any BUT if there happens to be….make a charcuterie melt. It is everything you love about a fancy spread—salty meats, creamy cheese, sweet jam, and a truffle honey—pressed between golden sourdough and broiled to molten perfection. It’s drippy. It’s crispy. It’s perfect, And it is so easily customizable that it’s really fool proof. sandwiches, sandwich, Charcuterie Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Roast Pork & Honey Ham Cuban Sandwich make me Ingredients Serving Size: 2-3 sandwiches For the Roast Pork: 1 tbsp light brown sugar 1½ tbsp chili powder 2 tsp ground cumin 2 tsp ground coriander 1½ tsp garlic powder 1 tsp onion powder 2 tsp kosher salt 1 tsp black pepper 1 (2.5 lb) pork butt roast, bone-in (you can also use boneless pork shoulder) 2 tbsp olive oil 1½ cups beef broth For the Sandwich: 1 loaf Cuban bread (or I used sourdough loaf) 8 slices Swiss cheese Yellow mustard, to taste 10 dill pickle chips Pickled jalapeños, to taste Honey (about 1 tbsp) 8 slices deli ham Butter, softened (for the outside of the bread) 2 tbsp butter, divided Instructions To make the pork: Preheat oven to 300ºF. In a small bowl, mix all spices and brown sugar. Rub mixture all over pork shoulder. Heat olive oil in a Dutch oven over medium-high. Sear pork on all sides until browned (about 7–9 minutes total). Add chicken broth, scraping any browned bits. Bring to a simmer, cover, and transfer to oven. Bake for 3 hours covered , then uncover and bake 1 hour more , until pork is fall-apart tender. Add more broth as needed to keep it moist. Shred pork with two forks. Set aside and keep warm. (This makes more pork than you need, so stash leftovers for tacos, rice bowls, or sandwiches.) To make the honey ham: Heat a cast iron skillet over medium-high. Add ham slices and sear until browned, about 1–2 minutes per side. Drizzle honey over the slices in the last 30 seconds of cooking to caramelize. Remove from heat. Lower heat to medium on the cast iron skillet. To grill the Sandwich: Slice bread into 2 portions and cut each in half lengthwise. On the same cast iron skillet, add 1 tbsp butter and place the bottom slice of 1 bread and start topping with the following: Layer in this order: Yellow mustard Swiss cheese Honey Ham Roasted Pork Pickles Pickled jalapeños Another layer of Swiss cheese Close sandwich and spread butter on the outside of the bread. Press down and flip. Continue to press down to flatten sandwich and grill on both sides. Lower heat if starting to burn. The Cuban Sandwich is my all time favorite sandwich, or at least definitely top 3. However when you take the time to make the pork from scratch, it truly sends your eyes rolling to the back of your head. We’re talking juicy, spice-rubbed pork roasted to perfection, sweet and sticky honey-seared ham (because you know I love a good sweetness), melty Swiss cheese, yellow mustard, pickles, and my added spice factor: pickled jalapeños. It is the Miami classic for a reason…and a must-try this summer. sandwiches, cuban, cuban sandwich, roast pork, pork Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Cuban Sandwich Sliders make me Ingredients Serving Size: 12 sliders For the Roast Pork: 1 tbsp light brown sugar 1½ tbsp chili powder 2 tsp ground cumin 2 tsp ground coriander 1½ tsp garlic powder 1 tsp onion powder 2 tsp kosher salt 1 tsp black pepper 1 (2.5 lb) pork butt roast, bone-in (you can also use boneless pork shoulder) 2 tbsp olive oil 1½ cups beef broth For the Sliders: 1 pack (12 rolls) King’s Hawaiian Original Sweet Rolls About 2½–3 cups roast pork (from above) 12 slices deli ham 9 slices Swiss cheese 24 dill pickle chips Yellow mustard , for spreading 2 tbsp unsalted butter , melted Optional: poppy seeds or everything seasoning Instructions For the Pork: Preheat oven to 300ºF. In a small bowl, mix all spices and brown sugar. Rub mixture all over pork shoulder. Heat olive oil in a Dutch oven over medium-high. Sear pork on all sides until browned (about 7–9 minutes total). Add chicken broth, scraping any browned bits. Bring to a simmer, cover, and transfer to oven. Bake for 3 hours covered , then uncover and bake 1 hour more , until pork is fall-apart tender. Add more broth as needed to keep it moist. Shred pork with two forks. Set aside and keep warm. (This makes more pork than you need, so stash leftovers for tacos, rice bowls, or sandwiches.) Slider Assembly & Bake: Preheat oven to 350ºF. Line a baking sheet with parchment or foil. Slice rolls horizontally, keeping them connected. Place bottom half on baking sheet. Spread yellow mustard on the bottom half of the rolls. Layer the fillings : Lay down ham slices (1 per slider) Evenly distribute roast pork (about ¼ cup per slider) Top with Swiss cheese halves . Add 2 pickle chips per slider . Replace the top half of the rolls . Brush melted butter over tops of rolls. Sprinkle with poppy seeds if using. Press down to flatten the sliders a little. Bake for 8-10 minutes until melted and toasted. Slice, serve, and watch them vanish. These Cuban Sandwich Sliders are for my fellow Miamians!! I love a Cuban Sandwich and a Media Noche, and these are a little mix of both. With roasted pork bringing that smoky, juiciness and Kings Hawaiian rolls bringing the sweetness, they are everything you love about the classic sandwich, just bite-sized and party-ready. They’re layered with melty Swiss cheese, tangy pickles, mustard, ham, and of course, juicy, slow-roasted pork that’s been seared, braised, and pulled to perfection. Toasted until golden and gooey, they’re the kind of Fourth of July snack that disappears faster than a sparkler burns out. Hope you enjoy them!!! sandwiches, sliders, appetizers, cuban Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Mini Croissant Grinder Sandwiches make me Ingredients Serving Size: 8 sandwiches For the Sandwich Base: 8 mini croissants, sliced in half 16 slices deli ham 16 slices deli turkey 16 slices soppressata 8 small slices provolone (halved) 16 small slices sharp cheddar (halved) 1/3 cup dijon mustard 2 tbsp melted butter + 1 tsp Italian seasoning mixed in ¼ cup finely shredded parmesan (for topping) 1 large tomato, thinly sliced For the Grinder Slaw: 2 cups shredded iceberg lettuce ½ small red onion, diced ⅓ cup diced banana peppers ⅓ cup mayo 1 tbsp red wine vinegar 1 tsp Italian seasoning ½ tsp red pepper flakes ½ tsp kosher salt 1 tsp honey ¼ cup grated parmesan cheese Instructions 1. Make the Grinder Slaw: In a large bowl, whisk together mayo, red wine vinegar, Italian seasoning, red pepper flakes, salt, honey, and grated parmesan. Toss in the shredded lettuce, red onion, and banana peppers until well coated. Set aside to chill and meld. 2. Assemble the Sandwiches: Preheat your oven to 400°F (or broil if your oven has a broil setting). On a baking sheet, lay out the bottom halves of the croissants. Spread with a little Dijon mustard. Layer on two slices each of ham, turkey, and sopressata. If they are big slices, you can do one of each. Top each with half a slice of provolone and 1 slice of cheddar each. Place the top of the croissants on the banking sheet as well. 3. Butter & Parm the Tops: Brush the tops of the croissants with melted butter and sprinkle generously with shredded parmesan. 4. Broil It Up: Place open-faced sandwiches (tops and bottoms) on a baking sheet and broil until the cheese is melted and bubbly, and the croissant tops are golden and toasty—about 2–3 minutes. Keep an eye on them so they don’t burn! 5. Finish with Slaw & Tomato: Remove from the oven. Top each bottom half with a tomato slice and a generous scoop of grinder slaw. Add the parm-crusted croissant top and gently press down. Serve! Fireworks? Great. Grilling? Duh. But the real star of your 4th of July will be these Mini Croissant Grinder Sandwiches and don’t you think differently. These babies are really easy to make and will be the perfect appetizer for your celebrations. Buttery, golden croissants are loaded with deli meats and melty cheese, topped with a zesty, crunchy slaw that brings sparkles to your eyes. Just ask my best friends boyfriend who got to be the taste tester for these..he basically shed a tear. They’re toasty, cheesy, tangy, and perfect for a big group—ideal for backyard hangs, summer beach picnics, or inhaling between cornhole turns. Make a tray of these and watch your guests salute you. fourth of july, summer, sandwiches, appetizers, grinder Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Broccoli Crunch Salad with Lemon Tahini Dressing make me Ingredients Serving: 3-4 people For the Salad: 2 cups raw broccoli florets, finely chopped ½ cup red grapes, halved ½ cup snap peas, sliced on the bias 1 small cucumber, diced ¼ red onion, thinly sliced 1 shallot, finely diced 1/4 cup sunflower seeds 2 tbsp fresh dill, chopped 2 tbsp fresh parsley, chopped Optional: add avocado, feta, or shredded cheddar cheese For the Dressing: Ingredients: ½ cup tahini (well-stirred) ¼ cup fresh lemon juice (about 1 large lemon) 1–2 tablespoons olive oil 2–3 tablespoons cold water (to thin) 2 garlic cloves, finely grated 2 tbsp honey 1 tbsp white wine vinegar Salt and freshly ground black pepper, to taste Instructions Make the dressing: In a bowl, whisk together tahini, lemon juice, garlic, honey, olive oil, salt and pepper. Add water 1 tablespoon at a time, whisking until smooth and pourable. It may seize up before it smooths out—just keep whisking! Assemble the salad: In a large bowl, combine broccoli, grapes, snap peas, cucumber, red onion, and shallot. Add herbs & crunch: Toss in dill, parsley, and sunflower seeds. Dress it up: Pour the dressing over the salad and toss to coat. Let it sit for 10–15 minutes before serving to let the flavors meld. Serve chilled or room temp —perfect for a picnic, potluck, or meal prep. This salad is my new favorite obsession. It’s crisp, juicy, tangy, and a little bit sweet— basically all of the best things. The raw broccoli brings the crunch, crispy grapes bring the sweetness, and the lemon tahini dressing is light, tart, and creamy. It’s the kind of salad that belongs on a picnic blanket, next to a cold drink, under a palm tree—or perfect for the Fourth of July! NotSoNaughty, BarelyDressedSalads, salad, tahini, healthy, dressing Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Truffle Honey Berry Grilled Cheese make me Ingredients Serving Size: 1 sandwich 2 slices sourdough bread 2tbsp grated fontina 2tbsp grated gruyère 3 slices of brie ¼ cup blueberries ¼ cup blackberries 1 tsp sugar 1 tsp lemon juice 1–2 tsp store-bought caramelized onion spread (I used jammy yummy) 1 tsp fresh thyme leaves (plus more for garnish) Truffle honey (or regular honey + a few drops of truffle oil) Butter, for grilling Instructions Make the Berry Compote: In a small skillet on medium heat, add blueberries and blackberries with sugar and lemon juice. Let cook until they begin to burst and tenderize. Assemble the sandwich: Butter one side of each slice of sourdough. On the unbuttered side of one slice, layer the grated fontina and gruyère, then brie slices. Spoon on a layer of the macerated berries (drain slightly to avoid sogginess), a dollop of caramelized onion spread, and sprinkle with thyme. Grill it up: Top with the second slice of bread (butter side out). Cook in a skillet over medium heat, pressing gently, for 3–4 minutes per side or until golden brown and the cheese is melted and gooey. Drizzle with truffle honey to finish. Finish & serve: Slice in half, drizzle with a touch more truffle honey, and sprinkle with a pinch of thyme. Serve hot. This grilled cheese received millions of views including a ton of celebrity eyes and thats because.… she is an absolute queen. She’s rich and decadent and dripping in truffle honey melty cheese. It’s crispy, gooey, sweet, savory—and just the right amount of bougie. Perfect for when you want your lunch to feel like it belongs on a cheese board... with wine, obviously. grilled cheese, berry, truffle honey, truffle, sandwiches Previous Recipe Next Recipe Ate and left no crumbs! Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy