Healthy Big Mac Bowl make me Ingredients Serving Size: 3-4 bowls For the Bowl: 1 lb lean ground beef (preferably 90% lean or leaner) 1 cup white rice (cooked) 2 cups shredded lettuce (romaine or iceberg) 1 tomato, diced 1/4 cup diced white onion 1/4 cup diced pickles 1/4 cup shredded cheddar cheese (or reduced-fat cheese) For the Seasoned Ground Beef: 1 tbsp olive oil (for cooking) 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp chili powder (optional, for a little kick) 1/2 tsp dried oregano Salt and pepper to taste 1 tbsp Worcestershire sauce (optional, for added depth of flavor) For the Big Mac Sauce: 1/4 cup plain Greek yogurt (non-fat or low-fat) 1 tbsp mustard 1 tbsp low-sugar ketchup 1 tbsp apple cider vinegar 1 tbsp finely chopped pickles (or pickle relish for sweetness) 1 tsp garlic powder 1 tsp onion powder Salt and pepper to taste Instructions 1. Cook the Seasoned Ground Beef: Heat olive oil in a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked (about 7-10 minutes). Once browned, add the garlic powder, onion powder, smoked paprika, cumin, chili powder (if using), oregano, salt, pepper, and Worcestershire sauce. Stir well to coat the beef in the spices and cook for an additional 2-3 minutes to let the flavors meld together. Taste and adjust seasoning if needed. 2. Prepare the Big Mac Sauce: In a small bowl, mix together the Greek yogurt, mustard, ketchup, apple cider vinegar, chopped pickles, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined. Taste and adjust seasoning if needed. 3. Prepare the Rice and Veggies: Cook the white rice according to package instructions. Dice the tomato, onion, and pickles, and set them aside. 4. Assemble the Big Mac Bowl: In each serving bowl, start by adding a base of cooked white rice. Layer on the cooked ground beef. Add the shredded lettuce, diced tomato, diced onion, and diced pickles. Sprinkle shredded cheddar cheese over the top. 5. Top with Big Mac Sauce: Drizzle the Greek yogurt-based Big Mac sauce generously over the bowl. Serve! Craving the flavors of a Big Mac but want to skip the extra calories and carbs? Welcome to your new favorite bowl. This Healthy Big Mac Bowl packs all the deliciousness of the classic—seasoned ground beef, crispy veggies, and that creamy, tangy Big Mac sauce—without the bun. With perfectly seasoned beef and a healthy twist on the original, this bowl will have you ditching the fast food drive-thru for good. Get ready for a guilt-free Big Mac experience that’s loaded with flavor and freshness! big mac, burger, sandwiches, mains, bowl, healthy, bowls, BanginBowls, 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

Fluffy Brioche Donuts with Creamy Chocolate Filling make me Ingredients Serving Size: 8-10 donuts Ingredients For the Dough: 4 1/2 cups (540g) + 2 tbsp all-purpose flour, spooned and leveled 2 1/4 tsp (7g) instant yeast (can use active dry yeast but you will have to activate it first, see bottom of recipe) 3 Tbsp (36g) granulated sugar 1 tsp salt 2 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup (113g) salted butter, softened 1 cup (8 oz) water For Frying & Coating: 48 oz canola oil 1 cup (200g) granulated sugar 1 tsp cinnamon For the Chocolate Filling: 3 1/4 cups (400g) powdered sugar 1 1/4 cups (125g) unsweetened cocoa powder 3/4 tsp fine sea salt 200g unsalted butter, room temperature (or 1 tbsp shy of 1 cup) 1/2 cup (120g) hot water 1 tsp vanilla extract Instructions 1. Make the Dough In the bowl of a stand mixer fitted with a dough hook, mix flour, yeast, sugar, and salt. Put on a medium-low speed and add in the eggs and yolks, followed by softened butter and water. Knead on medium-low speed for 10–15 minutes until the dough pulls away from the bowl and forms a ball. If the dough is too sticky, add 1–2 Tbsp extra flour. 2. First Rise Grease a bowl, form a ball of the dough and place in the center of the greased bowl, cover with plastic wrap, and let dough rise in a warm spot until doubled in size—about 1 to 2 hours. I put the dough in the oven (turned off) so its a little warm and rises faster but you can leave it out at room temperature. 3. Shape the Donuts Punch the dough and place it on a lightly floured surface. Divide in half, then half again, then half again until you have 8-10 rolls. Roll each into a tight ball. (I found that the small the donuts, the more likely they’ll cook all the way through once frying so try not to make them too big. 10 donuts is perfect). Place each ball on a 4×4” square of parchment and set on a baking sheet. Cover loosely with plastic wrap or towel and place in oven again (turned off) to let proof for another 30 minutes until puffed. 4. Prep for Frying While the donuts proof, prep a bowl with your cinnamon sugar mix, and line cooling racks with paper towels. Heat oil in a deep pot to 360°F (182°C). Use a thermometer to maintain oil temp within ±10°F. 5. Fry the Donuts Fry 2–4 donuts at a time, 1–2 minutes per side, until deep golden. Flip using a slotted spoon. Transfer to the paper towel–lined rack. While still warm, toss in the sugar mixture. Let the donuts cool. 6. Make the Chocolate Filling In a bowl, whisk together powdered sugar, cocoa powder, and salt. In a small saucepan, bring the water to a boil and remove from heat. Add softened butter and hot water to the cocoa mixture, then beat with a hand mixer or stand mixer (whisk attachment) until smooth. Mix in the vanilla extract. The filling will be loose—refrigerate for 10–20 minutes until it thickens into a spreadable, creamy consistency. Transfer to a disposable piping bag and snip off the tip. No nozzle needed but recommended. 7. Fill the Donuts Once donuts are completely cooled, use a small knife or skewer to poke a hole in the side of each. Insert the piping bag and squeeze in chocolate filling until the donut feels slightly heavy in your hand. Dust with extra sugar if desired—and serve! I added a little strawberry on top but its entirely up to you! If you are using Active Dry Yeast , you must activate it first. In a bowl, add 2 and 1/4 tsp active dry yeast, HALF of your sugar mixture listed above (so 1 and 1/2 tbsp sugar) and the 1 cup of water listed above (make sure the water is warm, but not above 120F. Mix and let stand for 10-15 minutes. The mixture should get foamy on the top with bubbles forming. This is how you know it is alive! You can add this mixture to your dry ingredients while the mixture is on medium-low speed* Is there anything sexier than a fluffy, sugar-dusted brioche donut with chocolate oozing from the center? These brioche-style beauties are soft, buttery, and cloud-like on the inside with a golden, delicate crisp on the outside. As if that weren’t enough, they’re filled with a silky chocolate cream that melts in your mouth. Basically the perfect breakfast item for a brunch with friends, family, or indulging by yourself (because why not). Golden on the outside, soft and pillowy inside…These bakery-style brioche donuts are fried to perfection. My mouth is watering while typing this. donuts, desserts, broiche, chocolate 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

Chicken Parm Smash Tacos make me Ingredients Serving Size: 8 tacos 1 lb ground chicken ½ cup Italian-style breadcrumbs 1 tsp Italian seasoning ½ tsp red pepper flakes (more if you like it spicy) 1 tsp kosher salt ½ tsp black pepper 8 small (taco-size) flour tortillas Olive oil, for the skillet and finishing 1 cup marinara or red sauce 16 slices fresh mozzarella (or enough to cover each taco — about 2 slices per taco) Fresh basil leaves, for topping Grated Parmesan cheese, for topping Hot honey, for drizzling Instructions Make the chicken mixture: In a bowl, mix together the ground chicken, breadcrumbs, Italian seasoning, red pepper flakes, salt, and pepper until just combined. Assemble the smash tacos: Lay out your tortillas. Spread a thin, even layer of the chicken mixture over the entire surface of each tortilla — press it down so it sticks. Cook the tacos: Heat a little olive oil in a large nonstick skillet over medium heat. Place the tortillas chicken-side down into the skillet. Cook for about 3–4 minutes, until the chicken is golden brown and cooked through. Flip and toast the other (plain) side for about 1–2 minutes, just until lightly crispy. Sauce + cheese: Spread a spoonful of marinara over the cooked chicken side. Top each with 2 slices of fresh mozzarella. (Optional but recommended: use a kitchen torch to melt and lightly char the mozzarella. If you don't have a torch, cover the skillet for a minute to melt the cheese.) Finish it off: Sprinkle with fresh basil, a generous shower of grated Parmesan, a drizzle of hot honey, and a splash of olive oil. Serve immediately — preferably with napkins, because things are about to get gloriously messy. If a chicken parm and a taco had a scandalous love child, this would be it. We’re talking crispy ground chicken smashed onto a tortilla, smothered in melty mozzarella, sauced up, and finished with a naughty drizzle of hot honey. It's handheld, cheesy chaos in the best way possible — and yes, you will need a second (and maybe a third). tacos, mains, sandwiches, chicken parm 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

Citrus Fennel, Pomegranate & Parmesan Salad make me Ingredients Serving Size: 3-4 people For the Salad 1 large fennel bulb, very thinly shaved (reserve a few fronds for garnish) 2 oranges, peeled and sliced (see video), keep the orange scraps for dressing ½ pomegranate seeds 1/4 cup pine nuts, toasted 2 tbsp fresh mint leaves, torn (optional) 2-3 oz shaved Parmesan Flaky sea salt Freshly cracked black pepper Lemon zest of 1 lemon Citrus Honey Vinaigrette ¼ cup extra virgin olive oil 2 tbsp fresh orange juice 1 tbsp fresh lemon juice 1 tsp Dijon mustard 1 tsp honey 1 small shallot, finely minced ½ tsp kosher salt Freshly cracked black pepper Instructions Toast the pine nuts. Place them in a dry skillet over medium-low heat, stirring often for 3–5 minutes until golden and fragrant. Transfer immediately to a plate to cool. Make the vinaigrette. Whisk together the olive oil, orange juice, lemon juice, Dijon, honey, shallot, salt, and several cracks of black pepper until emulsified. Taste and adjust with more lemon or honey if desired. Prepare the salad. Thinly shave the fennel using a mandolin or sharp knife. Peel the oranges, removing all the white pith, then slice into normal orange slices/segments Assemble. Arrange the fennel and oranges on a large serving platter. Scatter over the pomegranate arils, toasted pine nuts, mint (if using), shaved Parmesan, fronds and lemon zest; Finish. Spoon the vinaigrette over the salad just before serving and mix. Add extra grated parm on top if desired. A bright, refreshing salad that's equal parts crisp, juicy, and elegant. Sweet oranges, crunchy fennel, tart pomegranate seeds, and buttery toasted pine nuts are tossed in a simple citrus vinaigrette that makes it perfect alongside grilled fish, chicken, steak, or as part of a holiday spread. salad, healthy, summer, citrus, BarelyDressedSalads 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

Chili Coconut Rice Bowl with Sweet n Sticky Chicken make me Ingredients Serving Size: 2 bowls For the Broth 1 tbsp neutral oil 1/2 large yellow onion, small slices 5 garlic cloves, finely chopped 1 tbsp fresh grated ginger 1 tbsp chili crisp 1 can full-fat coconut milk 2 cups chicken broth 1 tbsp fish sauce 2 tsp soy sauce 2 tsp brown sugar 1/2 tbsp honey Juice of ½ lime Optional heat: sliced Thai chili 1 head of bok choy Fresh cilantro, to finish Chili oil drizzle, to finish Sesame seeds, to finish Jasmine Rice, to serve For the Sweet and Sticky Chicken Thighs 4 boneless skinless chicken thighs Salt + pepper to taste 1 tbsp and 2 tsp cornstarch, separated For the Sauce ¼ cup soy sauce 3 tbsp honey 1 tbsp rice vinegar 1 tsp sesame oil ½ tsp chili flakes ¼ cup water Instructions To make the Broth Heat oil in a pot over medium heat. Add onion and cook for 2-3 minutes. Then add garlic and ginger and sauté until fragrant (another 2-3 minutes). Add in your chili crunch and toast for 1 minute. Pour in coconut milk and chicken broth. Add fish sauce, soy, sugar. Simmer 10–15 minutes to develop flavor. While this is simmering, make your chicken. In the last 5 minutes add in your lime juice and bok choy. Adjust heat and salt if needed. To make the Chicken Pat thighs dry. Season with salt/pepper and 1 tbsp cornstarch coating. In a bowl, whisk together all sauce ingredients and the 2 tsp cornstarch Sear in a hot pan with oil about 5–6 min per side until caramelized. Remove chicken. In same pan add sauce simmer until syrupy. Return chicken to sauce and coat/reduce until glossy and sticky. Remove chicken and slice. To Build the Bowl Add rice to the bowl, pour broth over rice, add chicken, bok choy, cilantro, sesame seeds and chili oil to garnish. This coconut broth bowl is cozy, vibrant, and just kinda perfect tbqh. A silky, spicy coconut broth is layered on top of jasmine rice while sweet sticky chicken brings richness and depth with every bite. It is the kind of bowl that feels nourishing yet indulgent, layered with warmth, spice, and just enough sweetness to keep you going back for another spoonful. mains, MainSqueeze, chicken, broth, asian 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

In-N-Out Burger make me Ingredients Serving Size: 2 burgers For the Burger: 4 ground beef patties (80/20 beef for juicy flavor) 2 hamburger buns (preferably soft and toasted, like brioche or regular burger buns) 4 slices of American cheese 1 large tomato, sliced Pickles (classic, dill slices) Lettuce (optional for some crunch) Yellow mustard (for drizzling) For the Sugar-Caramelized Grilled Onions 1 large sweet onion (Vidalia or yellow), sliced into ½-inch thick rounds 2 tbsp olive oil 2 tbsp granulated sugar For the In-N-Out Special Sauce: 1/2 cup mayonnaise 2 tablespoons ketchup 1 tablespoon yellow mustard 1 tablespoon sweet pickle relish 1 teaspoon white vinegar 1 teaspoon garlic powder Salt & pepper to taste For the Caramelized Onions: 1 yellow onion, diced 1 tbsp butter 1 tsp Worcestershire 1/2 tsp sugar Salt & pepper to taste Instructions Make the Special Sauce : In a small bowl, combine the mayonnaise, ketchup, mustard, relish, vinegar, garlic powder, salt, and pepper. Mix everything together until it's smooth and well blended. Taste and adjust seasonings if you like it a little more tangy or sweet. Set this sauce aside. Caramelize the Onions : Heat a bit of oil or butter in a pan over medium heat. Add diced onion and cook, stirring occasionally, for about 10-15 minutes, or until the onions are soft, golden brown, and caramelized. Add sugar, Worcestershire salt and pepper. Continue to cook for another 30 minutes. The longer you cook them, the sweeter and more flavorful they’ll get. Set them aside once they’re perfectly golden and tender. Make the Sugar Caramelized Onion Slices: Add 2 tbsp butter to a medium heat skillet. Drizzle sugar on both sides of onion slices and grill both sides on skillet until caramelized to liking. I did roughly 2 minutes each side. Cook the Patties : Preheat a cast-iron skillet or griddle to medium-high heat. Form your ground beef into two evenly sized patties, slightly larger than the buns to account for shrinkage. Season each side with salt and pepper. Once the skillet is hot, add the patties and press down cook for about 3-4 minutes on the first side until crispy and browned. Drizzle some yellow mustard on patty before flipping. Flip the patties, and place a slice of American cheese on each one. Cook for another 2-3 minutes until the cheese is melted and the patties are cooked to your preferred doneness. Toast the Buns : While the patties are cooking, slice your burger buns in half and toast them lightly in a separate pan or on the grill until they’re golden brown and crisp. Assemble the Burger : Spread a generous amount of your homemade special sauce on the bottom half of the toasted bun. Place a patty on top of it, add 2 slices od grilled onions, add a second patty, stacking it right on top for that double-patty goodness. Pile on the caramelized grilled onions and a few dill pickle slices for that perfect tang. Add lettuce and tomato. Spread a little more special sauce on the top bun, then place it gently on top of your burger stack. Press it down slightly to make sure everything stays put. Who says you need to make a trek to the West Coast to enjoy an iconic In-N-Out Burger? Get ready to recreate that juicy, cheesy, grilled perfection with a Double-Patty In-N-Out Burger at home, complete with their special sauce and caramelized, sweet onions. Trust me, it’s as good as the real deal In N Out, Burger, Smash burger, sandwiches 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, Beer Battered Fish Sandwich make me Ingredients Serving Size: 4 sandwiches Old Bay Cream Sauce ½ cup mayonnaise ⅓ cup sour cream 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh parsley 2 garlic cloves, grated 2 tablespoons Old Bay seasoning 1 tablespoon hot sauce Juice of 1 lemon 1½ teaspoons agave Kosher salt, to taste Freshly ground black pepper, to taste Crispy Fish Canola oil, for frying 4 (4 to 6 ounce) thick cod fillets Kosher salt, to taste Freshly ground black pepper, to taste 1¼ cups all-purpose flour ⅓ cup yellow cornmeal 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons sweet paprika 1 large egg 1 (12 ounce) cold pilsner or other light beer Sandwiches 2 tablespoons unsalted butter 4 brioche buns, split 4 slices of cheddar cheese (optional) handful of butter lettuce (or can use shredded iceberg lettuce) 1 large ripe tomato, thinly sliced ⅓ cup bread and butter pickle slices Lemon wedges, for serving Instructions Make the Old Bay Cream Sauce: In a medium bowl, whisk together the mayonnaise, sour cream, dill, parsley, garlic, Old Bay seasoning, hot sauce, lemon juice, and agave until smooth. Season with kosher salt and freshly ground black pepper to taste. Refrigerate while you prepare the fish. Heat the oil: Fill a large heavy-bottomed pot with about 2 inches of canola oil and heat to 375°F . Line a baking sheet with a wire rack and place it next to the stove. Prepare the fish: Pat the cod fillets completely dry with paper towels. Season both sides generously with kosher salt and a few cracks of black pepper. Make the batter: In a large bowl, whisk together the flour, cornmeal, garlic powder, onion powder, paprika, egg, and cold beer until smooth with just a few small lumps remaining. Season the batter with 1½ teaspoons kosher salt and black pepper to taste. Fry the fish: Working with two fillets at a time, dip the fish into the batter, allowing any excess to drip off, then carefully lower into the hot oil. Fry for 4 to 6 minutes , turning occasionally, until deeply golden brown and the fish flakes easily with a fork. Transfer to the prepared wire rack and immediately sprinkle with a little more kosher salt. Allow the oil to return to 375°F before frying the remaining fillets. Add the slices of cheese to each fried fish filet and broil in oven on high until melted. Toast the buns: Melt the butter in a large skillet over medium-low heat. Toast the cut sides of the brioche buns until golden brown, about 2 to 3 minutes . Assemble the sandwiches: Spread a generous layer of Old Bay Cream Sauce on the bottom half of each bun. Top with a crispy cod fillet, lettuce, tomato slices, and bread and butter pickles. Spread more Old Bay Cream Sauce on the top bun and close the sandwich. Serve: Serve immediately with lemon wedges for squeezing over the fish and extra Old Bay Cream Sauce on the side, if desired. Living in Miami, this is exactly what I crave after a day at the beach. Flaky white fish wrapped in an impossibly light, crispy beer batter, piled onto a buttery toasted brioche bun, and finished with a generous slather of creamy Old Bay Sauce. Fresh lettuce, juicy tomato, and sweet bread and butter pickles add the perfect crunch, making this the ultimate seaside sandwich. fish, mains, sandwiches, old bay 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

Ground Turkey Taco Bowl make me Ingredients Serving Size: 2-3 bowls For the Bowl: 1 lb ground turkey 1 tbsp olive oil 2 tsp taco seasoning (or: 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika, salt & pepper) 2 cups cauliflower rice (fresh or frozen) 2 bell peppers, sliced (any color) ½ avocado, sliced ½ cup canned black beans, drained & rinsed ½ cup corn kernels (fresh, canned, or thawed from frozen) ¼ cup diced red onion Fresh cilantro, chopped (for garnish) Lime wedges (for serving) For the Yogurt Drizzle: ¼ cup Greek yogurt (or a dairy-free alternative) Juice of ½ lime 1 tbsp water (to thin) Pinch of salt ¼ tsp cumin 1/2 tsp hot sauce for a kick Instructions Roast the Peppers: Preheat your oven to 425°F (220°C). Toss sliced bell peppers with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15–20 minutes, flipping halfway through, until soft and lightly charred. Cook the Turkey: While the peppers roast, heat 1 tbsp olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it up with a spatula, until mostly browned. Stir in taco seasoning and cook for another 2–3 minutes, until fully cooked and flavorful. Sauté the Cauliflower Rice: In another skillet, heat a little oil over medium heat. Add cauliflower rice, season with salt and pepper, and cook for 4–5 minutes until tender. Set aside. Make the Yogurt Drizzle: In a small bowl, whisk together Greek yogurt, lime juice, water, salt, and any optional spices or hot sauce until smooth and drizzle-able. Assemble the Bowls: Divide cauliflower rice between bowls. Top with taco-seasoned turkey, roasted peppers, black beans, corn, red onion, and sliced avocado. Finish and Serve: Drizzle with the yogurt sauce, sprinkle with fresh cilantro, and serve with lime wedges on the side. This ground turkey taco bowl is one of those meals that checks every box: hearty, fresh, colorful, and packed with flavor. It’s got roasted peppers, creamy avocado, spiced turkey, and all the toppings that make a bowl feel like a full-on meal. The cauliflower rice keeps things light, while the yogurt drizzle pulls it all together (and can even be made dairy free). Perfect for a quick weeknight dinner or a meal prep go-to that doesn’t get boring by day two. NotSoNaughty, Mains, Bowl, Healthy, BanginBowls, turkey 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 Ranch Chicken Wings make me Ingredients Serving Size: 8-10 For the Wings: Canola oil, for frying ½ cup all-purpose flour ¼ cup cornstarch 1 teaspoon baking powder 1 teaspoon paprika Kosher salt and freshly ground black pepper, to taste 2 pounds chicken wings (drumettes and flats separated, tips removed) Thinly sliced scallions, for garnish Sesame seeds, for garnish For the Hot Honey Ranch: 1 cup sour cream 1/3 cup hot honey 2 tbsp chili crunch 4 tbsp ranch seasoning mix 4 tbsp fresh chopped dill 1 tbsp red pepper flakes 1 tsp garlic powder 1 tsp mustard powder 1/2 lemon, juiced 1 tsp salt Instructions Make the Hot Honey Ranch: Combine the Ingredients : In a medium bowl, whisk together all ingredients above and set aside. Fry the Wings: Heat the oil : In a large Dutch oven or heavy-bottomed pot, add about 2 inches of canola oil. Heat the oil over medium-high heat to 350ºF using a fry thermometer. Prepare the flour coating : In a large bowl, combine the flour, cornstarch, baking powder, paprika, salt, and pepper. Whisk to ensure everything is well mixed. Dredge the wings : Working in batches, dredge half of the wings in the flour mixture and place them gently into the hot oil. Fry the wings for 5 to 7 minutes, until they are lightly golden but not fully cooked. Drain the wings : Using tongs or a fry spider, remove the partially fried wings and place them on a wire rack inside a baking sheet to drain any excess oil. Increase the oil temperature : Turn up the heat to bring the oil temperature to 375ºF. If necessary, increase the heat on the stove to medium-high or high. Fry for crispiness : Add half of the wings back into the oil and fry for an additional 4–5 minutes, or until they’re deep golden brown and crispy. Remove to the bowl and repeat with the second batch of wings. Coat and Serve: Coat the wings : Once all the wings are crispy and golden, pour the prepared sauce over the wings in the bowl and toss until they are evenly coated. These Hot Honey Ranch Chicken Wings are an irresistible combination of crispy, golden perfection and bold, zesty flavors. Each wing is coated in a luscious, creamy ranch sauce with a kick of heat from hot honey and a dash of tangy hot sauce, creating a beautiful balance of sweet, spicy, and savory. wings, hot honey, appetizer, entree, mains, chicken wings 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

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

Miso Brown Butter Ramen with Skirt Steak make me Ingredients For the Broth base 2 tbsp unsalted butter 6 cloves garlic, finely chopped 1/2 tbsp honey 2 tbsp white miso paste 1 tbsp soy sauce 1 tsp fish sauce 1 tsp chili crisp 1 and 1/2 cups chicken broth (or veggie broth) For the Skirt Steak 1/2 lb skirt steak Salt + black pepper 1 tbsp neutral oil Mixture of: 2 tsp soy sauce, 1 tsp honey, 1/2 tsp garlic powder For the Noodles + toppings 2 packs ramen noodles (fresh or instant, discard seasoning packet) 2 Soft boiled eggs (these are eggs that are boiled for roughly 7 mins) Sliced scallions Crispy onions (optional for topping) Chili oil, sesame seeds, nori (optional topping) Instructions Make the skirt steak Pat steak dry and season generously with salt and pepper Heat a pan (cast iron if you have it) until very hot. Add oil, then sear steak 2–3 minutes per side until deeply browned In the last 2 minutes, brush with soy sauce mixture so it can caramelize on both sides. Remove and let rest 5–10 minutes. Slice thinly against the grain for tenderness Brown the butter In a pot over medium heat, melt the butter. Let it cook until it turns golden brown and smells nutty, about 3–5 minutes. Swirl the pan so it doesn’t burn. Add the diced garlic and cook for 30–60 seconds until fragrant. Do not let it get dark. 3. Build the miso base Lower the heat. Add miso paste and mash it into the butter and garlic until it melts into a thick, glossy paste. Add chili crisp and mix. 4. Turn it into broth Slowly whisk in the broth so the miso dissolves smoothly. Add soy sauce, fish sauce, and honey. Let it simmer for about 5–7 minutes so everything melds. 5. Cook noodles Cook ramen noodles separately according to package directions. Drain and set aside. 6. Assemble Divide noodles into bowls. Ladle the brown butter miso broth over top. Add your sliced skirt steak and add toppings to your desire (jammy eggs, crispy onions, greens, scallions, chili oil ect) This brown butter miso ramen is rich, savory, and easy to pull together. The butter is cooked until golden and nutty, then combined with miso to create a deeply flavorful broth. It coats the noodles, adds warmth, and gives the whole bowl a smooth, satisfying finish. It’s a simple way to get a ramen that tastes layered and comforting without a long simmer. Add your favorite toppings and it’s ready to go. BanginBowls, ramen, mains, pasta 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 Tomato & Crispy Chicken Croissant make me Ingredients Serving Size: 2 croissants To Build the Sandwich: 2 fresh croissants 2 chicken cutlets , breaded and fried (or baked for a healthier option) 1/2 cup chili crunch aioli 1/2 cup tomato confit (see instructions below) 6 slices of prosciutto 1 ball of burrata cheese , torn into pieces (if you have stracciatella, use that) 1/4 cup sun-dried tomatoes Salt and pepper , to taste Olive oil , for roasting tomatoes To make the chili crisp aioli: 4 tbsp mayo 1 tbsp chili crisp (with some of the crunchy bits) 1/2 tbsp hot honey (or regular honey + a pinch of chili flakes) ½ tsp lemon juice Pinch of salt To make the Chicken Cutlets: 1 boneless skinless chicken breast, sliced in half lengthwise 1/2 cup all purpose flour 2 eggs 1/2 cup Italian bread crumbs Oil for frying To make the Tomato Confit: 1/2 cup cherry tomatoes 5 garlic cloves 1/2 cup olive oil 1 spring of rosemary 1 tsp salt 1 tsp freshly cracked black pepper Instructions 1. Roast the Tomatoes: Preheat your oven to 335°F (200°C) . Add all of your ingredients to an 8x8 baking dish. Bake for about 30-35 minutes or until the tomatoes have softened and started to caramelize. 2. Make the aioli: In a small bowl, whisk together the mayo, chili crisp, hot honey, lemon juice, and a pinch of salt until smooth and creamy. Adjust heat/sweetness to your taste. 3. Prepare the Chicken Cutlets: Season chicken cutlets with salt and pepper Flour : In a shallow bowl, add the flour . Egg Wash : In another shallow bowl, whisk eggs. Breadcrumb Mixture : In a third shallow bowl add breadcrumbs First, dredge each chicken cutlet in the flour, making sure it’s evenly coated. Shake off any excess flour. Next, dip the floured cutlet into the egg wash, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to make sure the breadcrumbs stick well. Heat about 1/4 inch of olive oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the chicken cutlets. Cook for about 3-4 minutes per side , or until golden brown and crispy. You may need to do this in batches, depending on the size of your skillet. 4. Assemble the Croissants: Slice the croissants in half, creating a top and bottom for your sandwich. Spread chili crunch aioli on the bottom half of each croissant. You can use a generous amount to get that bold flavor. Place the sliced chicken cutlet on top of the croissant. Add your ball of burrata and spread on top of chicken (or stracciatella) Add 3 slices of prosciutto to each Add a generous handful of roasted tomatoes and sun-dried tomatoes and a drizzle of oil. Top with croissant to make the sandwich. Serve! This isn’t your average croissant sandwich. Between the layers of flaky pastry, you’ll find a perfectly crispy chicken cutlet, sweet tomato confit, rich stracciatella, and salty prosciutto—all tied together with a punchy chili crisp aioli. It’s savory, satisfying, and just the right balance of textures and bold flavors. sandwiches, sandwich, 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

Spicy Miso Ground Beef Broth Bowls make me Ingredients Serving Size: 4 For the Beef 1 lb ground beef, preferably 85/15 ¼ tsp black pepper 1 tbsp soy sauce 1 tsp toasted sesame oil 1 tsp grated fresh ginger 2 garlic cloves, finely grated ½ tsp red pepper flakes ½ tsp onion powder For the Broth 1 tbsp olive oil 1 medium white onion, sliced 2 shallots, sliced 6 garlic cloves, diced 1-inch piece ginger, grated 2 cans (13.5 oz each) unsweetened coconut milk 2 cups chicken stock 4 tbsp white miso paste 2 tbsp rice vinegar 3 tbsp gochujang 3 tbsp soy sauce 3 tbsp mirin 2 tbsp brown sugar 4–6 baby bok choy, halved lengthwise For Serving 4 cups cooked white rice 3–4 scallions, thinly sliced Chili oil, for drizzling Instructions Brown the beef. Add your beef to a skillet on medium high heat and once it begins to brown, add the garlic, ginger, red pepper flakes, pepper, and onion powder and cook for about 30 seconds. Then add the soy sauce and sesame oil and cook another 1–2 minutes until the beef is deeply browned and glossy. Cook the aromatics. If the pot looks dry, add the olive oil. Add the onion and shallots and cook for 4–5 minutes until softened. Add the garlic and ginger and cook for another minute until fragrant. Make the broth. Add the coconut milk and chicken stock. Whisk in the miso, rice vinegar, gochujang, soy sauce, mirin, and brown sugar until smooth. Bring to a gentle simmer and cook for about 8–10 minutes to let the flavors come together. Add the bok choy. Add the halved baby bok choy and simmer for 4–6 minutes, until the bok choy is tender but still bright green. Assemble. Divide the warm white rice among four bowls. Ladle the ground beef, bok choy, and plenty of broth over the rice. Finish with sliced scallions and a generous drizzle of chili oil. These Spicy Miso Beef Broth Bowls are cozy, spicy, and packed with flavor. Savory seasoned ground beef, tender bok choy, and fluffy white rice are served in a creamy coconut miso broth made with gochujang, ginger, garlic, and a touch of sweetness. Finished with scallions and chili oil, it’s the kind of comforting bowl that hits every craving at once. mains, falls, bowl, beef 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

Club Sandwich with Tarragon Honey Dijon make me Ingredients Serving Size: 1 large sandwich For the Creamy Tarragon Honey Mustard ⅓ cup plain Greek yogurt ⅓ cup mayonnaise 2 garlic cloves, finely grated ½ tsp onion powder ¼ tsp kosher salt 2 tsp honey 1 tsp extra virgin olive oil 3 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon 1 tsp finely chopped fresh dill Freshly cracked black pepper, to taste 1/2 fresh lemon, juiced For the Club Sandwich 3 slices thick-cut sourdough or country white bread 1 tbsp softened butter 2-3 slices roasted turkey breast 4 slices honey ham 1-2 slices sharp white cheddar cheese 2 slices provolone 3 slices thick-cut bacon, cooked until crispy 2 slices of prosciutto, cooked until crispy 2 ripe tomato slices (one tomato) 4 leaves romaine or iceberg lettuce Flaky sea salt Instructions 1. Make the Tarragon Honey Mustard In a medium bowl, whisk together the Greek yogurt, mayonnaise, garlic, onion powder, salt, sugar, olive oil, Dijon, and lemon juice until smooth. Fold in the chopped tarragon and dill, then season with black pepper. Refrigerate for at least 15 minutes while preparing the sandwich. 2. Cook the Bacon Preheat oven to 400 and line a baking sheet with your bacon. Line another smaller baking sheet with the prosciutto on parchment paper. Place the bacon in the cold oven and allow to cook until deeply golden and crisp (15-20 mins). Once preheated, add your prosciutto and cook for 9sih minutes. Transfer to a paper towel-lined plate. 3. Toast the Bread Add 1 tbsp butter to a skillet on medium/high heat and once melted, add your bread next to eachother. note: I made a grilled cheese in the video but it is easier to grill them separetly rather than as a sandwich and pulling it apart. Add your provolone slices to each slice and cover to allow to grill and melt. Remove from heat when crispy. 4. Build the First Layer Spread a generous layer of the tarragon herb sauce over both slices of toast. Top with: 1 tomato slice (seasoned with flakey salt and pepper) 2 Lettuce leaves Half of the Ham Half of the Turkey Half of the Bacon Place a second slice of toast on top. 5. Build the Second Layer Spread more tarragon herb sauce over the second slice of toast. Layer with: 1 slice of pepper jack cheese 1 slice of tomato 2 lettuce leaves ham turkey Prosciutto finish with the final slice of toast. 6. Slice and Serve Secure the sandwich with four toothpicks and slice diagonally into quarters. Serve immediately with crispy fries, kettle chips, or a dill pickle. A great club sandwich is all about layers, but the sauce is what ties everything together. This version starts with toasted bread piled high with turkey, ham, crispy bacon, cheddar, provolone, fresh tomato, and crisp lettuce, then gets finished with a creamy tarragon honey Dijon sauce that adds just the right balance of bright herbs, tangy mustard, and rich garlic. It's a classic deli favorite with a fresh, elevated twist that's worth making at home! sandwiches, mains, tarragon, sauce 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

Sticky Honey Garlic Chicken Thighs make me Ingredients Serving Size: 4-5 people 4-6 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp chili powder 1 tsp smoked paprika 1 tsp salt 1/2 tsp pepper 1 tsp cumin 1 tsp garlic powder 1 tsp onion powder 1/2 tbsp olive oil For the sauce: 2 tbsp honey 4 garlic cloves, minced 1/4 cup soy sauce 1 tbsp chili crunch 1 tsp sesame oil 1 tsp grated ginger 2 tbsp olive oil Instructions In a small bowl, combine all of the spices and the olive oil. Mix thoroughly. 2. Preheat Oven & Prepare Chicken : Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels, and season both sides with spice mixture (get under the skin) and bake for 30 minutes skin-side up and then another 15 minutes on the other side. Remove from oven. 3. Make the Sauce : Mix together the honey, garlic, soy sauce, chili crunch, sesame oil and ginger in a small bowl. In a saucepan on medium heat, add 2 tbsp olive oil. Add your 4 cloves of minced garland cook until frangrant, about 2 mins. Then add your chicken thighs skin side down so they can get crispy. Roughly 3 mins. Add your sauce to the chicken and allow to reduce, 6-7 minutes until it thickens and you can coat your chicken in the sauce. Serve with rice and veggies! These Sticky Honey Garlic Chicken Thighs feature tender, juicy chicken thighs with a perfectly crispy skin, coated in a deliciously sweet and savory sauce. The honey adds a rich sweetness, while garlic infuses the dish with a bold, aromatic flavor honey garlic, chicken, chicken thighs, mains, healthy, MainSqueeze, 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