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 Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Ultimate After-The-Pool Sandwich make me Ingredients Serving Size: 1 sandwich For the Sandwich 2 slices sourdough bread 2 slices provolone cheese 1 tbsp butter, softened (for grilling) 1–2 tbsp dijonnaise (Dijon + mayo mix) 3–4 slices deli turkey 3–4 slices deli ham 2 slices sharp cheddar cheese 2 slices pepper jack cheese 2 slices ripe tomato Flaky sea salt handful of doritos (or chips of choice) For the Relish: 1/2 cup finely chopped iceberg lettuce 2 tbsp finely chopped red onion 2 tbsp finely chopped roasted red peppers 1 tbsp chopped pickled jalapeños 1 tbsp chopped banana peppers 2 tbsp mayo 1 tsp red wine vinegar 1/2 tsp Italian seasoning Pinch of salt and black pepper Instructions 1. Make the relish: In a small bowl, mix together the lettuce, red onion, roasted red peppers, jalapeños, banana peppers, mayo, red wine vinegar, Italian seasoning, and a pinch of salt and pepper. Chill while the sandwich is being prepped. 2. Grill the provolone sourdough: Spread butter on the outsides of your sourdough slices. Sandwich the provolone cheese between the slices (buttered sides out) and grill in a skillet over medium heat until golden and melty—about 2–3 minutes per side. 3. Cheese pull + open-face prep: Carefully separate the sandwich into two halves—stretchy cheese pull encouraged—and place both halves, cut-side up, on a baking sheet. 4. Stack the bottom half: Spread a generous layer of dijonnaise on the bottom slice. Layer turkey, ham, cheddar, and pepper jack over top. 5. Broil for meltiness: Pop the open-faced sandwich under the broiler (on a baking sheet) for 1–2 minutes or until the cheese is bubbly and melty. Keep a close eye! 6. Finish with freshness: Top the melty side with tomato slices and a sprinkle of flaky sea salt. Then spoon on a hefty amount of your chilled relish. Top with a handful of chips. 7. Cap it off: Gently place the provolone-grilled sourdough top back on, cheese-side down. Give it a light press. Slice in half! It starts all innocent with buttery sourdough and melty provolone, but then—bam—you pull it apart and things get a lil crazy. There’s dijonnaise, layers of turkey and ham, a cheddar-pepper jack situation that gets melty and golden, and then just when you think it's done behaving, in comes a two-spoonful smack of relish: crunchy lettuce, tangy peppers, a kiss of mayo, and just enough vinegar to keep you on your toes. This sandwich is bold, messy, cheesy, and the kind of thing you eat in a swimsuit with no regrets. One bite and you're basically on vacation. sandwiches, summer 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

Garlic Bread Grilled Cheese Hot Dog make me Ingredients Serving Size: 8 hot dogs For the Garlic Butter 1 stick (½ cup) unsalted butter 3 garlic cloves, finely minced 1 Tbsp fresh parsley, finely chopped (or dried italian seasoning) ¼ tsp kosher salt For the Hot Dogs & Buns 8 hot dog buns 8 large hot dogs 2 cups shredded sharp cheddar cheese (about ¼ cup per bun) Instructions 1. Make the Garlic Butter In a small saucepan over medium-low heat, melt the butter. Stir in the minced garlic and a pinch of salt. Cook 1–2 minutes, just until fragrant (don’t brown the garlic). Remove from heat and stir in parsley if using. 2. Prep the Hot Dogs Lightly score each hot dog with shallow diagonal slashes both ways, about ½ inch apart. Grill or pan-sear the hot dogs over medium heat until heated through and slightly blistered, about 5–6 minutes total. Keep warm. 3. Grill the Buns with Cheese Split the hot dog buns open but keep the hinge intact. Brush the outside of each bun generously with the garlic butter. Sprinkle about ¼ cup shredded cheddar on the inside of each bun and close gently. Place buns on a griddle or large skillet over medium heat. Press lightly and grill until the outsides are golden and crispy and the cheese inside is fully melted—about 2–3 minutes per side. 4. Assemble Carefully reopen each grilled cheese bun (cheese will be gooey!). Nestle a scored hot dog inside. Drizzle with any remaining garlic butter if desired. Everyone loves a good hot dog. And don’t get me wrong, I know they’re supposed to be simple. BUT.. there is nothing simple about this and that’s okay. Because she is soooo delish. You know I love my sandwiches, so this is the perfect combo: a grilled cheese and a hot dog. You’ve got the garlic butter lathered buns, sharp cheddar cheese and scored hot dogs to soak up all the extra garlic butter. It’s the prefect elevated game-day dish and a must-try if you’re feeling a little adventurous this week. Sandwiches, hot dog, grilled cheese, 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

Crispy Quinoa & Pomegranate Salad make me Ingredients Serving Size: 4-5 people For the Crispy Quinoa: ½ cup quinoa 1 ½ tbsp olive oil 1 teaspoon sea salt For the Roasted Brussels Sprouts: 1 ½ cups shredded Brussels sprouts Olive oil (for drizzling) Salt and pepper (to taste) For the Salad: 3 cups kale (massaged with olive oil) Crispy quinoa (from above) Roasted Brussels sprouts (from above) ¼ cup slivered almonds ¼ cup pomegranate seeds For the Lemon Tahini Dressing: ¼ cup tahini ½ cup olive oil 2 tbsp agave 2 tbsp apple cider vinegar 1 tbsp Dijon mustard Juice of 1 lemon 1 tsp salt ½ tsp black pepper ½ tsp garlic powder Instructions Make the Crispy Quinoa: Preheat your oven to 375°F (190°C). On a baking sheet, spread out the quinoa evenly. Drizzle with 1 ½ tablespoons of olive oil and sprinkle with 1 teaspoon of sea salt. Toss the quinoa to coat it in the oil and salt, then bake for 35-40 minutes, stirring every 10 minutes to ensure even crisping. The quinoa should be golden brown and crunchy when done. 2. Roast the Brussels Sprouts: While the quinoa is baking, prepare the Brussels sprouts. Spread the shredded Brussels sprouts on a separate baking sheet, drizzle with olive oil, and season with salt and pepper. Roast at 375°F (190°C) for 10 minutes or until the sprouts are soft and slightly crispy on the edges. 3. Massage the Kale: In a large bowl, add the kale. Drizzle with a little olive oil (about 1-2 teaspoons) and massage the kale with your hands for 2-3 minutes until it softens and turns a darker green. 4. Prepare the Lemon Tahini Dressing: In a small bowl or jar, whisk together the tahini, olive oil, agave, apple cider vinegar, Dijon mustard, lemon juice, salt, pepper, and garlic powder. Mix until smooth and creamy. If the dressing is too thick, you can add a little water to reach your desired consistency. 5. Assemble the Salad: In a large salad bowl, combine the massaged kale, crispy quinoa, roasted Brussels sprouts, slivered almonds, and pomegranate seeds. Drizzle the Lemon Tahini Dressing over the salad and toss gently to combine. 6. Serve: Serve immediately and enjoy the perfect combination of crispy, roasted, and fresh flavors in every bite! This vibrant salad combines crispy quinoa, roasted Brussels sprouts, and fresh kale, all brought together with a luscious, tangy Lemon Tahini Dressing. The crunch of slivered almonds and the sweet pop of pomegranate seeds take each bite to the next level. It’s fresh, satisfying, and full of flavor – perfect for a light lunch or a hearty side dish. salad, kale, healthy, quinoa, vegetables, salads, BarelyDressedSalads, 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

Caprese Garlic Bread make me Ingredients Serving Size: 3-4 people For the Bread & Butter Base Bottom half of 1 large loaf of bread (mine was sourdough from Publix) 1 stick unsalted butter, softened ½ cup finely grated parmesan 2 tbsp chopped fresh parsley 1 tbsp chopped basil Salt + black pepper For the Garlic Confit 3/4 cup garlic cloves, peeled Olive oil to fully submerge For the Toppings Before Baking 8 slices prosciutto 1½–2 cups shredded mozzarella For the Fresh Caprese Topping 1 cup diced cherry tomatoes 1 tbsp olive oil Salt + pepper Small handful chopped fresh basil Finish Stracciatella (the inside of 2 balls of burrata) Balsamic glaze Shredded parmesan to taste Instructions 1. Make the Garlic Confit Add garlic + olive oil to a small pot. Cover. Bake at 350F for 45 minutes . Garlic should be soft and golden, not browned or fried 2. Prepare the bread Spread the butter mixture generously over the cut side of the sourdough bottom half . Press roasted garlic cloves all over the surface. 3. Layer it up Add prosciutto slices, then cover with mozzarella. 4. Bake + broil Bake at 400°F for 10–12 minutes until cheese melts. Broil 1–2 minutes until bubbly and golden. 5. Make fresh tomato topping Toss diced tomatoes with olive oil, salt, pepper, and basil. 6. Finish Spoon fresh tomatoes over the hot bread. Add dollops of stracciatella. Drizzle with balsamic glaze. Golden, garlicky, and deeply indulgent, this Caprese garlic bread is what happens when classic Italian flavors meet pure comfort food energy. Buttery herb soaked sourdough becomes the base for a whole bunch of mozzarella, salty pieces of prosciutto, and juicy fresh tomatoes that bring brightness to every rich bite. It feels rustic yet decadent. appetizers, caprese, tomato, garlic, bread 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

Truffle Fig, Prosciutto & Gruyère Grilled Cheese make me Ingredients Serving Size: 2 sandwiches For the Honey Lemon Fig Compote 1 tbsp salted butter 6 fresh figs, stems removed and sliced 1/2 tbsp honey 2–3 sprigs fresh thyme, leaves removed Pinch of kosher salt Freshly cracked black pepper 1/2 lemon juice Lemon zest of 1 lemon For the Grilled Cheese 4 slices thick-cut sourdough 2 tbsp softened salted butter, for the bread 1/2 cup gruyere cheese, shredded 4 slices of brie 8 thin slices prosciutto 2 tsp honey, plus more for drizzling Flaky sea salt (optional) For the Fig Dijionnaise ⅓ cup mayonnaise 2 tbsp fig preserves 1 tbsp Dijon mustard 1 tsp whole grain mustard 1 tsp fresh lemon juice 1 tsp honey Freshly cracked black pepper Pinch of kosher salt Instructions Make the fig compote. Melt 1 tablespoon of butter in a skillet over medium heat. Add the sliced figs and cook for 2–3 minutes until they begin to soften. Drizzle in the honey, thyme, lemon, lemon zest, and salt. Continue cooking for another 3–5 minutes, stirring occasionally, until the figs become soft, jammy, and lightly caramelized. Make the Fig Dijonnaise. In a bowl, mix together all ingredients about and set aisde. Assemble the sandwiches. Heat a skillet on medium heat. Butter one side of each slice of sourdough and place on the pan butter side down. Layer each sandwich with dijionnaise, the prosciutto, Brie, Gruyere and top with the fig compote and a drizzle of honey. Top with the remaining slices of bread (with more dijonnaise), buttered side facing out. Cook. Cook the sandwiches for 4–5 minutes per side, pressing gently with a spatula, until the bread is deeply golden and crisp and the cheese is completely melted. If needed, cover the pan during the last minute to help the Brie melt. Finish. Let the sandwiches rest for 1–2 minutes before slicing. Drizzle with a little more honey and cut and serve. Sweet caramelized figs, salty prosciutto, and a blend of Gruyère and Brie come together in this elevated grilled cheese that's equal parts cozy and sophisticated. Finished with a drizzle of truffle honey, it's the perfect balance of sweet, savory, creamy, and earthy. Sandwiches, fig, 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

Coconut Miso Rice Bowl with Honey-Glazed Soy Chicken make me Ingredients Serving Size: 4 bowls For the Broth 1 tbsp olive oil, for sautéing 2 cans (13.5 oz each) coconut milk, unsweetened 2 cups chicken stock 4 tbsp white miso paste 2 tbsp rice vinegar 3 tbsp gochujang 1 medium white onion, sliced 2 shallots, sliced 6 garlic cloves, diced 1-inch piece of ginger, grated 4 tbsp soy sauce 3 tbsp mirin 2 tbsp brown sugar 4–6 baby bok choy, halved lengthwise Chili oil, for drizzling For the Chicken Marinade 4 chicken breasts (if large breasts, slice in half) 5 tbsp honey 6 tbsp soy sauce 4 tsp chili crunch 4 garlic cloves, grated 2 tsp fresh ginger, grated For the Bowl 4 cups cooked jasmine rice (about 1 cup uncooked per person) 6 green onions, thinly sliced 2 tbsp toasted sesame seeds 1/2 cup crispy fried onions Instructions 1. Marinate the Chicken In a bowl, whisk together honey, soy sauce, chili crunch, garlic, and ginger. Add chicken breasts and coat well. Marinate at least 30 minutes, or up to overnight in the fridge. 2. Make the Broth In a large pot, heat the oil over medium. Add onion, shallots, garlic, and ginger. Sauté 5–6 minutes until softened. Stir in miso paste and gochujang, cooking 1 minute. Pour in coconut milk, stock, soy sauce, rice vinegar, brown sugar and mirin. Simmer for 15 minutes. Cook the chicken in the meantime. 3. Cook the Chicken Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–6 minutes per side, until golden and cooked through (165°F internal temp). Let rest 5 minutes, then slice. Add your bok choy to the broth and simmer another 3–4 minutes until tender but bright green. 4. Assemble the Bowls Divide jasmine rice among 4 bowls. Ladle over broth and add bok choy. Top with sliced honey soy chicken. Finish with green onions, fried onions, sesame seeds, and a drizzle of chili oil. A silky, savory coconut miso broth meets sweet-spicy soy-honey chicken, poured over jasmine rice and finished with crisp bok choy, crispy fried onions, scallions, and sesame. Cozy, balanced, and the perfect comfort meal. mains, bowl, BanginBowls, healthy, chicken, miso 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

Roasted Garlic Steak Caesar Wrap make me Ingredients Serving Size: 4 burritos Roasted Garlic Caesar Dressing 1 head roasted garlic (about 8 to 10 cloves) 3/4 cup mayonnaise 2 tbsp freshly grated Parmesan cheese 1 tbsp chopped capers 1 tsp Dijon mustard 2 tsp garlic-infused olive oil (optional) 1 tbsp +1 tsp fresh lemon juice 1 tsp Worcestershire sauce 1/4 tsp kosher salt, plus more to taste Freshly cracked black pepper, to taste 1 to 2 tbsp water, as needed Toasted Garlic Panko 1 cup panko breadcrumbs 2 tbsp butter 1 garlic clove, grated Pinch kosher salt Steak 1½ lbs skirt steak 1 tbsp olive oil 1 tsp kosher salt ½ tsp black pepper Salad & Assembly 2 romaine hearts, finely shredded ½ cup shaved Parmesan, plus more for serving 4 large burrito-size flour tortillas Instructions In a bowl, mash the roasted garlic into a paste and then add your capers. Mash both together and then add in your mayonnaise, parmesan, Dijon mustard, garlic-infused olive oil, lemon juice, Worcestershire sauce, kosher salt, and black pepper. Whisk until smooth. Add 1 to 2 tablespoons of water as needed until the dressing reaches a pourable consistency. Taste and adjust seasoning, then refrigerate until ready to use. *you can reserve a little bit of the dressing for dipping the wrap into* Make the toasted panko by melting the butter in a skillet over medium heat. Add the grated garlic and cook for 30 seconds, until fragrant. Stir in the panko breadcrumbs and cook, stirring frequently, until golden brown and crisp, about 3 to 5 minutes. Season with a pinch of salt and set aside to cool. Pat the skirt steak dry and season both sides with the kosher salt and black pepper. Heat the olive oil in a cast iron skillet over high heat. Cook the steak for 3 to 4 minutes per side for medium-rare, or until your desired doneness is reached. Transfer to a cutting board and let rest for 10 minutes before slicing thinly against the grain. In a large bowl, toss the shredded romaine with enough roasted garlic Caesar dressing to lightly coat. Add the shaved Parmesan and freshly cracked black pepper and toss to combine. Warm the tortillas until soft and pliable. Divide the steak among the tortillas, placing it down the center of each one. Top with the caesar salad, then sprinkle with the remaining toasted garlic panko and extra shaved Parmesan. Fold in the sides of each tortilla and roll tightly into wraps. Place seam-side down in a dry skillet over medium heat and toast for 1 to 2 minutes per side, until golden and crisp. Slice in half and serve immediately with charred lemon wedges and extra Caesar dressing on the side. I'm really into combining delicious dishes into one extraordinary dish lately. This is no exception. Tender skirt steak, crisp romaine, shaved Parmesan, and crunchy garlic panko are tossed in a creamy roasted garlic Caesar dressing, then wrapped up in a warm tortilla and toasted until golden and crisp. It's everything you love about a classic Caesar salad, but heartier, more satisfying, and perfect for lunch, dinner, or meal prep. wrap, sandwiches, mains, summer, steak, salad 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 Braised Beef Rigatoni make me Ingredients Serving Size: 8-10 Beef & Sauce 2 lb (900 g) beef chuck roast or boneless short ribs, cut into 3–4 large chunks 2 tsp kosher salt and 1 tsp black pepper 3 Tbsp olive oil 1 large yellow onion, diced 2 medium carrots, diced 2 celery stalks, diced 4 cloves garlic, minced 2 Tbsp tomato paste 1 cup dry red wine (cabernet, merlot, or similar) 1/2 cup heavy cream 3 cups hot water mixed with 3 tsp Knorr Roasted Beef Base (or to taste) 1 (28 oz) can crushed tomatoes 2 bay leaves 2 sprigs fresh rosemary 3 sprigs fresh thyme Pasta & Finish 1 lb rigatoni pasta 2 tbsp salt 1 cup freshly grated Parmesan cheese, plus more for serving 2 Tbsp butter 1/2 bunch of basil Fresh parsley or basil, chopped, for garnish Instructions 1. Sear the beef Pat beef dry and season all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high. Sear beef until deeply browned on all sides, about 8 minutes. Transfer to a plate. 2. Build the flavor base In the same pot, add onion, carrot, and celery. Sauté until softened and lightly caramelized, 6–8 minutes. Stir in garlic and tomato paste; cook 2 minutes until fragrant. 3. Deglaze & braise Pour in red wine and scrape up browned bits. Let wine reduce by about half. Add the hot water mixed with Knorr beef base and the crushed tomatoes. Stir in bay leaves, rosemary, and thyme. Return beef to the pot, making sure it’s mostly submerged. 4. Slow cook Bring to a gentle simmer. Cover and cook on low heat (or in a 325 °F / 165 °C oven) for 2½–3 hours, until beef is fork-tender. 5. Shred & finish the sauce Remove beef; shred into bite-size pieces with two forks. Discard herb stems and bay leaves. Return shredded beef to the sauce and simmer uncovered 15 minutes to thicken. Stir in butter if you’d like a richer finish. Taste and adjust seasoning. 6. Cook pasta & combine Boil rigatoni in salted water until al dente; reserve 1 cup pasta water and drain. Toss rigatoni with braised beef sauce, adding 1/4 cup pasta water and the heavy cream. Stir in Parmesan. 7. Serve Divide into bowls and garnish with extra Parmesan and chopped parsley or basil. Ooohhh guys I can feel it in the air. And when it drops even a few degrees, nothing hits quite like a slow-braised pasta dinner. This braised beef rigatoni is pure fall comfort in a bowl. Tender, melt-in-your-mouth beef cooked low and slow in a rich tomato-wine sauce, then tossed with hearty rigatoni to soak up every drop. It’s the kind of dish that fills the kitchen with cozy aromas and makes the perfect centerpiece for a chilly evening. pasta, rigatoni, meat, beef, 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

Honey Dijon Chicken Thighs with Pearl Couscous make me Ingredients Serving Size: 3-4 people Chicken 4 bone-in, skin-on chicken thighs Salt and black pepper 1 tsp garlic powder ½ tsp paprika 1 tbsp olive oil Honey Dijon Sauce 2 tbsp Dijon mustard 1½ tbsp honey 2 cloves garlic, minced 1 tsp whole grain mustard ½ cup chicken broth 1 tsp lemon juice Couscous ¾ cup pearl couscous 1 small shallot, finely diced 1/2 yellow onion, died 1½ tbsp butter 1 cup chicken broth ¼ cup grated parmesan 1–2 tbsp chopped parsley (Optional) Creamy Herby Sauce ½ cup mayonnaise ¼ cup Greek yogurt or sour cream ¾ cup mixed fresh herbs (parsley, basil, chives, dill, or cilantro) 1 small garlic clove 1 tbsp lemon juice 1 tsp honey (or more if desired) Lemon zest of 1 lemon 1 tsp Dijon mustard ½ tsp salt ¼ tsp black pepper 1–2 tbsp olive oil (to thin if needed) Instructions 1. Crisp the chicken Pat thighs dry and season with salt, pepper, garlic powder, and paprika. Heat a cast iron skillet over medium-high heat with olive oil. Place chicken skin side down and cook 6–8 minutes until the skin is deep golden and crispy. Flip and cook 2–3 minutes , then remove to a plate. 2. Toast the couscous Lower heat to medium. Add butter, shallot, and onion to the skillet and cook 2 minutes . Add pearl couscous and toast 2–3 minutes until lightly golden and nutty. 3. Make the sauce Whisk together: Dijon, honey, whole grain mustard, garlic, ½ cup chicken broth, lemon juice. Pour into the skillet with the couscous. Add the extra 1 cup broth and stir. 4. Finish cooking Nestle the chicken thighs skin side up into the couscous. Transfer the skillet to a 375°F oven and bake 18–20 minutes , until chicken reaches 165°F and couscous is tender. 5. Herby Sauce Add all ingredients to blender and blend until smooth and creamy. Stream in a little olive oil if you want it thinner. 5. Finish Remove from oven and grate parmesan on top and sprinkle with parsley. Serve with optional herby sauce Golden chicken thighs, toasted pearl couscous, and a pan sauce that soaks into every bite..this is the kind of one-pan dinner that feels fancy but couldn’t be easier. The chicken sears until the skin is crispy while the couscous cooks underneath, soaking up all the juices, Dijon, and herbs. It’s cozy, comforting, and the kind of meal you’ll want on repeat. mains, MainSqueeze, healthy, 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

Summer Panzanella Salad make me Ingredients Serving Size: 3-4 people For the Dressing: 1/4 cup extra virgin olive oil 3 tbsp lemon juice Zest of 1 lemon, plus more for garnish 3 cloves grated garlic 1/2 tsp dijon mustard 1 tsp honey 1/2 tsp sea salt Freshly cracked black pepper 1/2 tsp red pepper flakes For the Salad: 1/2lb sourdough, cut into cubes 3 small cucumber, sliced into moons (I did on a diagonal) 1 large shallot, sliced thin 3 medium peaches, cut into pieces 2 large heirloom tomatoes, cut into cubes 1 cup basil, chopped, plus more for garnish 2 balls of burrata, for garnish Flaky Sea salt, for garnish Instructions To make the croutons: Preheat oven to 400F and place sourdough (or bread of choice) on a baking sheet and drizzle with olive oil (can add flaky salt as well if desired). Toss and bake for 10-12 minutes or until browned and crunchy. To make the dressing: Whisk together all dressing ingredients in a large bowl that you will mix the salad in To make the salad: In the large bowl with the dressing, add all of your salad ingredients (without the garnishes) and use your hands to toss and coat everything in the dressing. Allow to sit for 5 minutes and plate on a large, open faced plate and top with torn pieces of burrata, extra basil, lemon zest, and sea salt. This Summer Panzanella Salad is summer in a bowl. Juicy peaches, ripe tomatoes, crisp cucumbers, and toasted sourdough are tossed in a bright lemon dressing, then finished with burrata, prosciutto and fresh basil. It's the kind of effortless salad that feels right at home at backyard dinners, beach weekends, and everything in between. summer, BarelyDressedSalads, panzanella, tomato, salad, healthy 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

Big Mac Smash Tacos make me Ingredients Serving Size: 8 tacos For the Beef: 1 lb ground beef Salt and pepper to taste For the Big Mac Sauce: 1/4 cup mayonnaise 2 tablespoons yellow mustard 2 tablespoons sweet relish 1 tablespoon white vinegar 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon paprika Salt and pepper to taste For the Tacos: 8 small flour tortillas 1 cup shredded lettuce 1/2 cup shredded cheddar cheese 1/2 cup diced onions 1/4 cup diced pickles 1/4 cup diced tomatoes 8 slices shredded American cheese Instructions 1. Prepare the Big Mac Sauce: In a bowl, combine mayonnaise, mustard, sweet relish, white vinegar, garlic powder, onion powder, paprika, salt, and pepper. Mix everything well until smooth, then set aside. 2. Cook the Tacos: Heat a skillet over medium-high heat. Add a thin layer of the ground beef to one side of each tortilla. Make sure the beef reaches all edges of the tortilla Season with salt and pepper. Add tortillas beef side down to the pan and cook until browned, ~4 minutes. Flip and add 1 slice of American cheese to beef and allow to melt for 1-2 minutes, then remove 3. Assemble the Tacos: For each taco, top with shredded lettuce, diced onions, diced pickles, and diced tomatoes. Drizzle a generous amount of Big Mac sauce over the top. 4. Serve : Serve your Big Mac Smash Tacos immediately, and enjoy the fusion of flavors! These tacos are a fun twist on the Big Mac, giving you that satisfying flavor in a crispy, hand-held form. Bigmac, Smash Burger, Cheese, taco, tacos, Mexican 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

I am a title 03 This is a paragraph. It is connected to a CMS collection through a dataset. Click “Edit Text” to update content from the connected collection. This is a paragraph. It is connected to a CMS collection through a dataset. Click “Edit Text” to update content in the connected CMS collection. The CMS can be used to store website content, or to collect data from site visitors when they submit a form. The CMS collection is already set up with some fields and content. To customize it with your own content, import a CSV file or simply edit this placeholder text from the collection. You can also add more fields, which you can then connect to other page elements to display content on your published site. Next Item Previous Item

I am a title 02 This is a paragraph. It is connected to a CMS collection through a dataset. Click “Edit Text” to update content from the connected collection. This is a paragraph. It is connected to a CMS collection through a dataset. Click “Edit Text” to update content in the connected CMS collection. The CMS can be used to store website content, or to collect data from site visitors when they submit a form. The CMS collection is already set up with some fields and content. To customize it with your own content, import a CSV file or simply edit this placeholder text from the collection. You can also add more fields, which you can then connect to other page elements to display content on your published site. Next Item Previous Item

I am a title 01 This is a paragraph. It is connected to a CMS collection through a dataset. Click “Edit Text” to update content from the connected collection. This is a paragraph. It is connected to a CMS collection through a dataset. Click “Edit Text” to update content in the connected CMS collection. The CMS can be used to store website content, or to collect data from site visitors when they submit a form. The CMS collection is already set up with some fields and content. To customize it with your own content, import a CSV file or simply edit this placeholder text from the collection. You can also add more fields, which you can then connect to other page elements to display content on your published site. Next Item Previous Item