Green Goddess Chicken Cobb Salad make me Ingredients Serving Size: 2-3 people For the Chicken: 1 lb chicken tenderloins, diced into 1-inch cubes 1 tbsp olive oil 1 tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika ½ tsp salt ¼ tsp black pepper For the Bowl: 1 head butter lettuce, chopped or torn ½ cup cooked corn (fresh, grilled, or thawed from frozen) ¼ cup chopped fresh dill ¼ red onion, thinly sliced ½ cucumber, sliced into rounds 2 avocados, sliced 3 hard-boiled eggs, sliced 1 cup cherry tomatoes, halved Green Goddess Dressing 1 cup plain Greek yogurt 1 cup fresh parsley ¼ cup fresh dill ¼ cup fresh basil 1 small handful mint leaves Juice of 1 lemon 1 tbsp agave syrup (or honey) 1 tbsp olive oil 2 cloves garlic ¼ tsp salt Fresh black pepper, to taste Instructions Season & bake the chicken: Preheat your oven to 350°F. In a bowl, toss chicken cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread on a parchment-lined baking sheet and bake for 15–18 minutes, until golden and cooked through. Let cool slightly. Make the dressing: Blend all dressing ingredients in a food processor or blender until smooth and creamy. Taste and adjust seasoning. Assemble the salad: Arrange butter lettuce in a large bowl or platter. Top with rows or clusters of baked chicken, corn, dill, onion, cucumber, avocado, egg slices, and tomatoes. Drizzle & devour: Finish with a generous drizzle of the Green Goddess dressing and a crack of black pepper. This fresh take on a classic Cobb is everything you want in a summer salad—light, vibrant, and packed with flavor. Tender chicken, sweet corn, creamy avocado, and a punchy green goddess dressing come together for a dish that’s equal parts refreshing and satisfying. Perfect for warm days when you want something simple but still crave-worthy. NotSoNaughty, BarelyDressedSalads, salad, cobb, chicken Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Birria Grilled Cheese make me Ingredients Serving Size: 4 Sandwiches For the Birria : 1 lb beef chuck or short ribs 2 dried guajillo chiles 2 dried pasilla chiles 1 dried ancho chile 2 cloves garlic 1 small onion, quartered 2 tomatoes, roughly chopped 1 cinnamon stick 1 bay leaf 1 teaspoon cumin 1 teaspoon oregano Salt & pepper to taste 4 cups beef broth (or water) For the Grilled Cheese : 8 slices of thick bread (sourdough, Texas toast, or any sturdy bread) 4 cups shredded Oaxaca cheese (or mozzarella) 4 tablespoons butter Pickled red onions (optional, for a tangy kick) Cilantro (optional, for garnish) Lime wedges (optional, for serving) Instructions Step 1: Make the Birria Toast the Chiles : Start by heating a dry skillet over medium heat. Toast the dried chiles (guajillo, pasilla, and ancho) for about 1-2 minutes, just until they become fragrant. Don’t burn them! Once toasted, remove the stems and seeds from the chiles. Make the Sauce : In a blender, add the toasted chiles, garlic, onion, tomatoes, cinnamon stick, cumin, oregano, salt, and pepper. Pour in a little beef broth (about 1/2 cup) to help blend everything into a smooth sauce. Blend until silky and well combined. Cook the Beef : In a large pot or Dutch oven, heat some oil over medium-high heat. Brown the beef pieces on all sides (about 3-5 minutes). Once browned, pour the blended chile sauce over the beef, add the remaining beef broth, and throw in the bay leaf. Bring it to a boil, then reduce to a simmer. Cover and cook for about 2-3 hours, or until the beef is fork-tender and shreddable. Shred the Meat : Once the beef is cooked, remove it from the pot and shred it using two forks. Set the shredded beef aside and keep the cooking liquid (consomé) for dipping or drizzling on top of the grilled cheese later! Step 2: Make the Grilled Cheese Prepare the Bread : Butter one side of each slice of bread. The butter will give the grilled cheese its crispy, golden exterior. Assemble the Sandwich : On the unbuttered side of two slices of bread, layer a generous amount of shredded Oaxaca cheese. Add a hearty portion of the shredded birria meat on top of the cheese, then sprinkle on more cheese to ensure everything melts together. Drizzle a spoonful of consommé. Top with the other slice of bread, buttered side up. Grill the Sandwich : Heat a large skillet or griddle over medium heat. Place the sandwiches on the skillet and cook for about 3-4 minutes per side, pressing down slightly, until the bread is golden brown and crispy and the cheese is melted. Step 3: Serve & Enjoy Serve the Sandwiches : Once the birria grilled cheese is crispy and golden, slice it in half. You can serve it with a small cup of the birria consomé for dipping, adding an extra layer of flavor and richness. Garnish with pickled red onions and fresh cilantro for an added pop of flavor. Get ready to dive into a mouthwatering fusion of tender, juicy birria and the crispy, melty goodness of a grilled cheese. The Birria Grilled Cheese brings the rich, spicy flavors of birria stew into the crispy, cheesy world of grilled sandwiches. It’s like a flavor bomb in every bite… taco, sandwiches, birria, mexican, grilled cheese Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Duryea's Lobster Salad Sandwich make me Ingredients Serving Size: 1 large sandwich For the Tarragon Buttermilk Ranch Spread 3 tablespoons mayonnaise 1 tablespoons buttermilk 1 tablespoon sour cream (or plain Greek yogurt) 1½ teaspoons champagne vinegar (or white wine vinegar) ½ teaspoon Dijon mustard ½ teaspoon fresh lemon juice 2 tsp finely chopped fresh tarragon 1 tsp finely chopped fresh chives 1 tsp finely chopped fresh parsley ½ small shallot, finely minced (about 1 tablespoon) 1/2 garlic clove, finely grated Kosher salt and freshly cracked black pepper, to taste For the Sandwich 2 slices thick-cut sourdough 3 slices sharp cheddar cheese ¼ pound cooked lobster meat, chopped into large bite-size pieces (including claw meat) 3 tablespoons unsalted butter, divided 2 slices thick-cut bacon 2 butter lettuce leaves 2 slices tomato (or 1 thick slice heirloom tomato) ½ avocado, sliced 1 hard-boiled egg, sliced Flaky sea salt Freshly cracked black pepper Instructions 1. Make the Tarragon Buttermilk Ranch whisk together the mayonnaise, buttermilk, sour cream, champagne vinegar, Dijon, lemon juice, tarragon, chives, parsley, shallot, garlic, and scallion until smooth. Season generously with salt and pepper. Refrigerate while you prepare the sandwich to let the flavors meld. *I used a food processor which helps but will make it thinner* 2. Cook the Bacon Cook the bacon in a skillet over medium heat until deeply golden and crisp. Transfer to a paper towel-lined plate. Can also cook them in the oven at 450 until crispy. 3. Butter-Poach the Lobster Using the same skillet, wipe out any excess bacon grease and melt 2 tablespoons of butter over low heat. Swirl in the pan until the butter begins to brown and smells nutty. Add the lobster meat and gently warm for 1 minute, tossing frequently until just heated through. Do not overcook, as lobster can become tough. Remove from the heat. 4. Toast the Bread Spread the remaining tablespoon of butter on one side of each slice of sourdough. Place butter-side down in a skillet over medium heat. Top one slice with the cheddar cheese then add the other slice of bread on top and cook until the bread is deeply golden and the cheese is melted. Remove from heat, separate bread, and begin to build your sandwich. 5. Assemble Spread a generous layer of the tarragon buttermilk ranch on both slices of toasted bread. On the bottom layer: Egg slices (pinch of salt and pep on top) Butter lettuce Avocado Tomato Bacon Another slice of lettuce Warm brown butter-poached lobster Finish with the second slice of bread, ranch side down. Inspired by the iconic lobster sandwich from Duryea's in Montauk, this version layers sweet brown butter-poached lobster with crispy bacon, creamy avocado, juicy tomato, sharp cheddar, and slices of hard-boiled egg on toasted sourdough. A thick, herb-packed tarragon buttermilk ranch ties everything together, adding just the right amount of brightness and richness to every bite. It's fresh, indulgent, and tastes like summer by the water. sandwiches, duryeas, ranch, lobster Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Hot Honey Buffalo Chicken Dip Bread make me Ingredients Serving Size: 6-8 1 large round loaf of sourdough bread 2 cups shredded cooked chicken (rotisserie works well) 8 oz (1 cup) cream cheese , softened 1/2 cup Buffalo sauce 1/2 cup ranch dressing (or blue cheese dressing if you prefer) 1 cup shredded cheddar cheese , divided 1 tsp garlic powder 1 tbsp chili crunch Hot honey , for drizzling Optional: extra blue cheese crumbles for topping Instructions Prep the loaf: Preheat the oven to 375°F (190°C) . Slice the sourdough loaf horizontally in half to create a top and bottom. Using your hands or a spoon, carefully pull out most of the soft bread from the bottom half , leaving about a 1-inch-thick shell. (Reserve the bread pieces for snacking or breadcrumbs.) Make the buffalo dip: In a large bowl, mix together the shredded chicken, softened cream cheese, Buffalo sauce, ranch dressing, 1/2 cup cheddar, garlic powder, and chili crunch. Assemble the bread: Place the hollowed bottom half of the loaf on a baking sheet. Fill generously with the buffalo chicken dip . Sprinkle the remaining 1/2 cup cheddar cheese over the top. Bake: Bake at 375°F for 15–20 minutes , until the dip is heated through and the cheese is melted. Switch oven to broil and broil the filled bottom half for about 2 minutes or until the cheddar is bubbling and lightly browned. Drizzle & serve: Drizzle hot honey generously over the warm, cheesy buffalo dip. Sprinkle with extra green onions or blue cheese crumbles if desired. I will be the first to admit that on any given Football Sunday I have absolutely no idea who is playing on the screen. However, I know exactly what will put a smile on your face in case your team loses. And it’s this sourdough loaf of bread stuffed with molten buffalo chicken dip. Think crispy sourdough crust, gooey layers of cheddar and hot buffalo sauce, all topped with a drizzle of sweet-heat hot honey. It’s the perfect shareable snack and so easy to make game day, buffalo dip, chicken Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Hot Honey Buffalo Chicken Melt make me Ingredients Serving Size: 2 sandwiches For the Buffalo Chicken Dip: 2 cups shredded rotisserie chicken 4 oz cream cheese, softened ½ cup ranch dressing (or blue cheese dressing) ½ cup buffalo sauce (Frank’s RedHot recommended) ½ cup shredded cheddar cheese ½ cup shredded mozzarella cheese For the Melt: 4 slices sourdough bread 2 tbsp butter, softened ½ cup extra shredded cheddar cheese 4 slices applewood smoked bacon, cooked and crumbled ¼ cup crispy jalapeños (store-bought or homemade) ¼ cup crumbled blue cheese Hot honey, for drizzling Instructions Make the Buffalo Chicken Dip: In a bowl, mix shredded chicken, cream cheese, ranch dressing, buffalo sauce, cheddar, and mozzarella. Stir until well combined and creamy. 2. Assemble the Melt: Butter one side of each sourdough slice. On the unbuttered side of one slice, scoop a generous layer of buffalo chicken dip. Sprinkle extra shredded cheddar, bacon, crispy jalapeños, and blue cheese crumbles. Drizzle with hot honey to taste. Top with the remaining sourdough slices (buttered side facing out). 3. Cook the Melt: Heat a skillet or griddle over medium-low heat. Cook each sandwich for 3-4 minutes per side, pressing slightly with a spatula, until golden brown and cheese is melted. 4. Serve: Remove from heat, drizzle with more hot honey if desired, and cut in half. Serve immediately and enjoy the spicy, smoky, and sweet flavors! This Hot Honey Buffalo Chicken Dip Melt is what happens when your favorite game-day dip meets a grilled cheese at a bar—things get frisky. We're talking crispy sourdough, gooey buffalo chicken dip, smoky applewood bacon, crunchy jalapeños, and a drizzle of sticky-sweet hot honey to bring it all together. It’s messy, melty, and packed with bold flavors that’ll have you licking your fingers (and maybe fighting for the last bite). buffalo, dip, chicken, sandwiches, melt, grilled cheese, game day Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Chewy Espresso Chocolate Chip Cookies make me Ingredients Serving Size: 18 cookies 1 cup salted butter , softened ½ cup light brown sugar , packed ½ cup dark brown sugar , packed 1 cup granulated sugar 1 tsp vanilla extract 1½ tsp espresso powder 2 large eggs 3 cups all-purpose flour 1 tsp baking soda ½ tsp baking powder 1 tsp sea salt 1 cup semi-sweet chocolate chips Instructions Preheat & Prep: Preheat your oven to 375°F . Line a baking sheet with parchment paper. Cream Butter & Sugars: In a large bowl, beat the butter, light brown sugar, dark brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes). Add Wet Ingredients: Mix in the vanilla extract and eggs , beating one at a time until fully incorporated. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, espresso powder, baking powder, and sea salt . Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in Chocolate Chips: Gently stir in the chocolate chips until evenly distributed. Scoop & Bake: Scoop dough into 1.5-inch balls (or about 2 tbsp each) and place them 2 inches apart on the prepared baking sheet. Place in refrigerator for 30 minutes for more chewy cookies. Bake: Bake for 10–12 minutes , or until the edges are slightly golden but the centers still look soft. Cool & Enjoy: Let the cookies cool on the baking sheet for 5 minutes , then transfer them to a wire rack to cool completely. These Chewy Espresso Chocolate Chip Cookies are what happens when your morning coffee meets your favorite sweet treat! Packed with rich espresso flavor and melty chocolate chips, these cookies have the perfect balance of chewiness, sweetness, and espresso that enhances the cocoa notes in the cookies. Each bite is better than the last. cookies, dessert, chocolate, espresso, fall Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Banana Date Chocolate Oat Cookies make me Ingredients Serving Size: makes 8-9 cookies 3 large ripe bananas, mashed 3 tbsp sugar-free maple syrup 1 tsp vanilla extract 2 cups rolled oats ¼ tsp salt ¼ cup sugar-free chocolate chips 2 tbsp melted almond butter ¼ cup chopped dates (about 4–5, depending on size) Instructions Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, mash the bananas until smooth. Stir in the maple syrup , vanilla extract , and almond butter until well combined. Add the rolled oats and salt , mixing until a thick dough forms. Fold in the chocolate chips and chopped dates . Scoop tablespoon-sized amounts of dough onto the baking sheet and flatten slightly with the back of a spoon (they won’t spread much). Bake for 12–15 minutes, or until the edges are lightly golden and set. Let cool for a few minutes before devouring—or storing in an airtight container for up to 5 days. Where banana bread meets a gooey oatmeal cookie—with a gooey chocolate twist. These Banana Date Chocolate Chip Cookies are naturally sweetened, ridiculously easy to make, and just the right amount of indulgent. No flour and no refined sugar—just chewy, chocolatey bites of feel-good goodness you can enjoy for breakfast, dessert, or anytime your sweet tooth calls. NotSoNaughty, desserts, dessert, healthy, cookie, banana Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Crispy Chicken Pesto Melt make me Ingredients Serving Size: 1 sandwich 2 slices of sourdough bread 3 provolone cheese slices Homemade pesto (recipe below) 2 crispy chicken cutlets (recipe below) 2-3 slices of prosciutto 4 sun-dried tomatoes , sliced A handful of arugula A pinch of Malden salt Freshly ground black pepper A drizzle of balsamic glaze A small handful of shredded parmesan cheese Homemade Pesto: 1 cup fresh basil leaves 1/4 cup pine nuts (or walnuts) 1/4 cup parmesan cheese , grated 1/4 cup olive oil 1-2 cloves of garlic A squeeze of lemon juice Salt and pepper to taste Instructions Step 1: Make the Homemade Pesto In a food processor, combine basil leaves, pine nuts, parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. Slowly add the olive oil while continuing to blend until smooth and creamy. Set aside. Step 2: Prepare the Chicken Cutlets If you don't already have crispy chicken cutlets, bread and fry or bake them. You can bread the chicken by dipping it in flour, then beaten egg, followed by breadcrumbs (seasoned with salt and pepper). Pan-fry in oil until golden and crispy, or bake at 375°F for 20-25 minutes, flipping halfway through. Step 3: Assemble the Melt Heat a skillet or griddle over medium heat. Once heated, add olive oil to the pan and place on slice of bread on top, then your provolone, then the other slice of bread. Cover and allow to get crispy and melt on both sides. Remove from heat. Separate the slices of bread and spread a generous amount of pesto on one side of each slice of sourdough bread. Layer the crispy chicken cutlet, prosciutto, sun-dried tomatoes, and a handful of arugula, salt, pepper, balsamic glaze, then parmesan. Top with the second slice of bread, pesto side facing inward. Slice the sandwich in half and serve immediately while the cheese is gooey and the bread is crispy! Introducing the sandwich of your dreams: the Crispy Chicken Pesto Melt! This isn’t just your average lunch—this is a flavor-packed adventure in every bite. Picture a perfectly crispy, golden chicken cutlet nestled between two slices of toasted sourdough, with gooey provolone cheese oozing out, melting into a vibrant layer of homemade pesto. But we didn’t stop there—savory prosciutto adds a touch of indulgence, while sun-dried tomatoes bring a rich burst of umami. Fresh, peppery arugula adds a lively kick, and a drizzle of balsamic glaze ties it all together with a perfect balance of sweetness and tang. Topped with a sprinkle of parmesan and a pinch of Malden salt, this sandwich is a delicious symphony of textures and flavors—crunchy, creamy, savory, and just the right amount of sweet. It’s not just a meal; it’s a melt you’ll crave again and again! sandwiches, pesto, chicken, sourdough, proscuitto Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Cowboy Butter make me Ingredients Serving Size: 1 cup (4-6 people) 1 cup unsalted butter (softened) 2 tablespoons mayonnaise 2 tablespoons lemon juice (freshly squeezed) 1 tablespoon Dijon mustard 2 cloves garlic (minced) 1 tablespoon fresh parsley (chopped) 1 tablespoon fresh chives (chopped) 1 tablespoon smoked paprika 1 teaspoon hot sauce (optional, for some heat) 1/2 teaspoon cayenne pepper (optional, for extra spice) Salt and pepper to taste Instructions Prepare the Butter : In a medium-sized bowl, combine softened butter, mayonnaise, lemon juice, Dijon mustard, and minced garlic. Mix until smooth and creamy. Add the Herbs and Seasonings : Stir in the chopped parsley, chives, smoked paprika, hot sauce (if using), cayenne pepper (if using), and salt and pepper to taste. Adjust the seasoning to your liking. Chill (Optional) : You can serve the cowboy butter immediately, but if you prefer a firmer consistency or want the flavors to meld, refrigerate for 30 minutes to an hour. Serve : Spoon the cowboy butter onto grilled meats, seafood, or veggies. It also works great as a dipping sauce or topping. Whether slathered on a juicy steak or used as a dipping sauce, cowboy butter is a must-have for anyone looking to add a little extra flavor to their dishes cowboy butter, butter, sauce, dips Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Bell Pepper Sammie make me Ingredients Serving Size: 2 "sandwiches" 2 large bell peppers (any color but I like red), halved and deseeded ¼ cup hummus ¼ cup cottage cheese 6–8 slices deli turkey ½ cup arugula ½ small cucumber, thinly sliced ½ tomato, sliced ¼ small red onion, thinly sliced 1/2 lemon Everything bagel seasoning, to taste Instructions Prep the peppers: Slice the bell peppers in half lengthwise and remove seeds and membranes. You’ll have 4 pepper “halves” to work with—think of them as your bread slices. Spread the love: On all of the bell pepper halves, spread a layer of hummus and a layer of cottage cheese Layer it up: Add slices of turkey, cucumber, tomato, red onion, and arugula evenly across all halves. You can get creative here and add any toppings you want. Season & squeeze: Add a squeeze of lemon juice and sprinkle everything bagel seasoning generously over the fillings. Close it up: Top each stack with the other bell pepper halves to form two full sandwiches. Slice & serve: Carefully cut each sandwich in half crosswise, giving you 4 colorful quarters. Light, crisp, and loaded with all the good stuff—this bell pepper sandwich is your new go-to for clean, satisfying crunch. Packed with protein, fresh veggies, and healthy fats, it’s the perfect no-bread bite that still feels totally complete. Whether you're powering through a busy day or fueling up post-workout, this colorful stack keeps things simple, nourishing, and oh-so-refreshing. healthy, sandwiches, veggies, NotSoNaughty Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Puff Pastry Cheeseburger Bombs make me Ingredients Serving Size: 4 bombs For the Caramelized Onions 1 large yellow onions, thinly sliced 2 tbsp butter 1 tbsp olive oil Salt Optional splash of Worcestershire For the Burger 4 burger patties (cut in half and rolled into balls). You will have 8 smaller patties Salt and pepper, to taste 16 slices American cheese For Burger Sauce 1/2 cup mayo 2 tbsp ketchup 1 tbsp mustard 2 tbsp finely sweet relish 1 tsp garlic powder 1 tsp paprika 1 tsp white vinegar For the Assembly 2 sheets puff pastry, thawed 1 egg (for egg wash), plus splash of water Sesame seeds Instructions Caramelize the onions Heat butter and olive oil in a pan over medium low heat. Add sliced onions with a pinch of salt and cook slowly, stirring occasionally, for about 25 to 35 minutes until deeply golden and jammy. Add a small splash of Worcestershire if using. Set aside and let cool completely. Make the burger sauce In a bowl, mix mayo, ketchup, mustard, relish, garlic powder, paprika, and white vinegar. Stir until smooth and refrigerate. Reserve half for dipping later. Cook the smashed patties Heat a cast iron skillet over high heat until very hot. Add the beef balls and smash them thin. Season with salt and pepper. Cook for 1 to 2 minutes until crispy, flip and cook another 1-2 minutes. They will cook more in the oven so no need to over cook here. Remove from heat. Prep the pastry Lightly flour a surface and roll the puff pastry slightly larger, about 10 to 12 inches. Place it on a parchment-lined baking sheet. Use a bowl to cut a circle out of the puff pastry. Depending on how big your patties are, you’ll want a big enough circle to wrap around. Mine was around 8inches. Assemble Add burger patty, 2 slices of American cheese (I cut my slices so they were a little smaller), Add some onions, a dollop of sauce, another patty, and another 2 slices of cheese. Wrap Fold the puff pastry up and over the burger, sealing all edges tightly. Flip so the seam is on the bottom. Finish Brush the entire pastry with egg wash and sprinkle generously with sesame seeds. Bake Bake at 425°F for 15 to 20 minutes until the pastry is deeply golden brown and puffed. Rest and serve Let rest for 5 to 7 minutes before slicing. Serve warm with the reserved burger sauce on the side. A double smashed cheeseburger with caramelized onions and burger sauce, wrapped in buttery puff pastry and baked until golden with a sesame crust. Crispy outside, melty and juicy inside. Served with extra sauce for dipping. appetizers, mains, burger, cheese, puff pastry Previous Recipe Next Recipe 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 “Blini” Grilled Cheeses with Caviar make me Ingredients Serving Size: 12 1 package King's Hawaiian rolls (12 rolls) 6 slices prosciutto (cut in half) 8 slices sharp cheddar cheese (cut in half) 4 oz cream cheese (softened) 2 tbsp unsalted butter (melted) 2 tbsp Dijon mustard (optional) 2 small tins of caviar (for topping) Grated parmesan to taste Salt and pepper, to taste Instructions Prepare the Rolls: Preheat a grill pan or skillet over medium heat. Carefully slice each King's Hawaiian mini roll in half horizontally to make mini sandwiches. You’ll use two halves to form each sandwich. If desired, lightly spread a thin layer of Dijon mustard on the inside of the rolls for added flavor. Assemble the Sandwiches: On each bottom half of the rolls, add two slices of cheddar cheese (these are cut into small squares) Place a slice of prosciutto on top of the cheese, folding it to fit if necessary. Close the sandwiches with the top halves of the rolls. Grill the Sandwiches: Brush the outside of each sandwich with the melted butter. Place the sandwiches in the preheated grill pan or skillet, pressing them down slightly with a spatula. Grill for 2-3 minutes per side, or until the bread is golden and crispy, and the cheese has melted inside. Add the Caviar: Once the mini grilled cheeses are done, remove them from the pan. Carefully top each sandwich with grated parm and with a small spoonful of caviar. The delicate caviar adds a luxurious touch and complements the richness of the prosciutto and cheese. Garnish and Serve: Serve immediately as an elegant appetizer or snack at your next gathering! These mini "blini" grilled cheeses with prosciutto and caviar are a luxurious twist on the classic grilled cheese, with the sweet and soft King's Hawaiian rolls providing the perfect balance to the savory prosciutto and the rich caviar topping. Enjoy these bite-sized indulgences caviar, grilled cheese, snacks, appetizer Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Creamy Garlic Bread Grilled Cheese make me Ingredients Serving Size: 2 sandwiches For the Roasted Garlic Butter Spread: 3 head of garlic 1 tbsp olive oil 1 stick of butter, softened 1 tbsp chopped basil 1 tbsp italian seasoning For the Cream Cheese Spread: 4 oz cream cheese, softened 2 tbsp sour cream ½ tsp red pepper flakes (adjust to taste) 1 tsp Italian seasoning ½ tsp garlic powder ½ tsp onion powder Salt and pepper, to taste For the Sandwich: 4 slices sourdough or italian bread 4 slices provolone cheese 4 slices cheddar cheese ½ cup shredded mozzarella cheese top sprinkle on top: 1/4 cup shredded parm, 1/4 cup shredded cheddar cheese Instructions Roast the Garlic: Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes, until golden and soft. Let cool. Make the Butter: In a bowl, mash roasted garlic with all ingredients listed above and set aside. Make the cream cheese spread: Mix together 4 oz cream cheese, 2 tbsp sour cream, ½ tsp red pepper flakes, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, Salt and pepper, to taste Assemble the Sandwiches: Spread the garlic butter mixture generously on one side of each bread slice. On the unspread side, layer provolone, cheddar, a dollop of cream cheese mixture and a generous sprinkle of shredded mozzarella. I added some hot honey but thats up to you! Close up the sandwiches. Sprinkle with the extra parm and cheddar and flip so the outside of the sandwiches get a nice cheese crust. Grill: Grill in a skillet over medium heat until golden brown and crisp on both sides, and the cheese is gloriously melted. Serve: Slice in half and serve hot. Maybe with tomato soup or a spicy marinara for dipping hehe If garlic bread and grilled cheese had a love child, this would be it. Also, the cream cheese spread in the middle is so good you won’t make a grilled cheese any other way after this. Golden, buttery bread loaded with a creamy, roasted garlic spread and a gooey trio of cheeses—provolone, cheddar, and mozzarella—this sandwich is here to steal your heart. It’s crispy, melty, garlicky comfort food at its finest, with just the right kick from red pepper flakes and a hit of Italian seasoning to keep things interesting. Basically, it’s not just a sandwich. It’s a love story. sandwich, grilled cheese, sandwiches, creamy, garlic Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Herb Lemon Butter Spatchcock Chicken with Roast Veggies make me Ingredients Serving Size: 4-5 people Chicken 1 whole chicken (3½–4½ lb), spatchcocked 3 tbsp olive oil Salt & black pepper Herb Lemon Butter 6 tbsp unsalted butter, softened Zest of 1 lemon Juice of ½ lemon 3 cloves garlic, finely grated 1 tbsp fresh rosemary, finely chopped 1 tbsp fresh thyme leaves 2 tbsp fresh parsley, finely chopped Pinch red pepper flakes Salt & pepper to taste Veggies 1 lb baby honey gold potatoes, halved 4 large carrots, rough chop 1 large yellow onion, cut into wedges 1 Fennel bulb, rough chop Olive oil, salt & pepper Instructions 1. Heat the oven Preheat to 425°F . Line a large sheet pan with parchment or foil. 2. Make the butter In a bowl, mix butter, lemon zest, lemon juice, garlic, herbs, red pepper flakes, salt, and pepper until dreamy and spreadable. 3. Prep the chicken Pat chicken very dry (crispy skin starts here). Rub olive oil all over and season generously with salt and pepper. Gently loosen the skin over the breasts and thighs. Smear about ⅔ of the herb butter under the skin , then rub the rest all over the top. 4. Veggie moment Toss veggies with olive oil, salt, and pepper. Spread them out on the sheet pan, leaving space in the center for the chicken. 5. Roast Place chicken skin-side up directly on top of the veggies (they’ll catch the drippings—bless). Roast for 45–55 minutes , rotating the pan once, until: Skin is deeply golden and crisp. Can broil last 5-10 minutes to get skin crispy. Thickest part of the breast hits 160–165°F Thighs are closer to 175°F (juicy perfection) Start removing the chicken at the 30 min mark and baste with its juices every 10 mins to crisp it up. 6. Rest + finish Let the chicken rest 10 minutes (don’t skip—this keeps it juicy). Finish with a squeeze of fresh lemon and a sprinkle of flaky salt and parsley. This is one of those looks-like-you-worked-hard, secretly-easy dinners. Spatchcocking lets the chicken cook faster and more evenly, the lemon-herb butter does all the heavy lifting flavor wise, and the veggies soak up those drippings like little flavor sponges. Cozy, bright, foolproof. NotSoNaughty, healthy, chicken, MainSqueeze, mains Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Thai Red Curry Dumpling Bake make me Ingredients Serving Size: 4-5 people 1 package (12-16 dumplings) frozen pork dumplings (gyoza or potstickers work well) 1 tbsp neutral oil (canola, avocado, or vegetable) ½ yellow onion , thinly sliced 1 shallot, sliced 3 cloves garlic , minced 1 and 1/2 tbsp fresh ginger , minced 2 tbsp Thai red curry paste 1 (13.5 oz) can coconut milk (full-fat for richness) 1 tbsp soy sauce 1 tsp rice wine vinegar 1 tsp fish sauce 1 1/2 tsp light brown sugar Juice of ½ lime For the Garnishes/To Serve Sliced green onions Toasted sesame seeds Chili oil (for drizzling) Fresh cilantro (optional) Steamed jasmine rice Instructions Make the Red Curry Base Heat oil in a medium pot over medium heat. Add onion, shallot garlic and cook for 3 minutes or until translucent. Add ginger and sauté for another minute. Stir in the red curry paste and cook for 1 minute to meld the spices. Pour in coconut milk, stirring to combine. Add soy sauce, vinegar, fish sauce (if using), and sugar. Let simmer 5 minutes until slightly thickened. Taste and adjust with lime juice at the end. Add more salt if needed. Assemble the Bake Preheat oven to 375°F (190°C). Arrange frozen dumplings evenly in a small baking dish (about 8x8”). You can use a bigger one if you’re using more dumplings. Pour the hot curry sauce over the dumplings, making sure they’re mostly submerged. Bake Bake uncovered for 15–20 minutes, until dumplings are heated through and edges start to peek up golden. Finish & Serve Remove from oven, sprinkle with green onion, sesame seeds, and a drizzle of chili oil. Spoon curry and dumplings over bowls of steamed jasmine rice. Garnish with cilantro if you like. Sometimes the best dinners are born from shortcuts, and this Thai Red Curry Dumpling Bake is proof that you don’t need an elaborate plan to make a bomb a** dinner. I love making a habit of trying all of the viral dishes that circulate the internet so you don’t have to. But when they’re this good, you gotta order the ingredients. This is my take on the viral Dumpling Bake…a beautiful mix of Thai and Chinese. And the best part is, you can totally just eat the curry by itself. However, dumplings always make a dish better. It’s like a warm, rich hug for your tummy. Appetizers, Mains, curry, dumplings Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy