Crispy Long Fries make me Ingredients Seving Size: makes ~15 fries Potatoes 5 gold potatoes, peeled and cut into cubes 1 tbsp kosher salt (for boiling) Mash mixture 4 tbsp cornstarch 2 tbsp grated Parmesan 11/2 tsp garlic powder 1 1/2 tsp onion powder 1 tsp smoked paprika 1/2 tsp chili powder ½ tsp black pepper 1 1/2 tsp kosher salt (adjust to taste) 1 tbsp olive oil For frying Neutral oil (canola, vegetable) Instructions Boil the potatoes Add cubed potatoes to cold salted water. Bring to a boil and cook 15-18 minutes until fork-tender. Drain well. Important: Let them steam dry 5–10 minutes so excess moisture evaporates. Mash + season Mash potatoes until completely smooth (no lumps). I used a potato ricer. Mix in: Cornstarch Spices Parmesan You want a thick dough , not loose mashed potatoes. If sticky, add 1 more tbsp cornstarch. Shape the fries I put the potato-dough in a large ziplock. Use a roller to evenly spread out the potato. You can also roll the potato dough into balls if you want! Chill Freeze for 45 mins- 1 hour. This firms the starch so they don’t fall apart when frying. Do not skip this step!! Once theyre done, you can use sissors to cut both sides of the ziplock and pull back the top plastic. Then use a knife to cut your fries however you like. See video for help! Fry Heat oil to 350°F / 175°C . Fry in batches 3–4 minutes until golden. Remove and drain on rack or paper towels. Serve Serve with desired sauces! This is a hybrid of a French fry and a mashed potato — crispy on the outside, fluffy on the inside. You know how we all fight about if we prefer the really crunchy fries or the soft and mushy ones? Well this settles the debate. These fries start a little differently than your classic cut-and-fry situation. We’re boiling the potatoes first, mashing them with spices, folding in cornstarch for structure, then shaping them into long, fry-like logs before they hit the hot oil. The result? A fry that’s almost cloud-like in the center with a golden, crackly shell. And you'll need some delicious sauce to dip them in so might I recommend Naughty Sauce from my cookbook? ;) Appetizers, fries 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 Charcuterie Bites make me Ingredients Serving Size: 5 bites 2 sheets puff pastry, thawed 5 mini brie rounds (or 5 small 1–1.5” brie cubes) 2–3 tbsp honey 1–2 tsp fresh rosemary, finely chopped 1–2 tsp fresh thyme leaves 2–3 tsp jelly or jam of choice (I used mango habanero) 5 slices spicy salami 5 slices prosciutto 1 egg, beaten + 1 tbsp water (for egg wash) 2–3 tbsp grated Parmesan Flour, for dusting Instructions Prep the pastry: Preheat oven to 400°F . Line a baking sheet with parchment. Lightly dust your counter with flour and cut the puff pastry into five 3–4” circles (large enough to cover your stack and crimp the edges). Build the upside-down bases: On the parchment, create 5 spaced-apart circles . For each one: Squeeze about 1/2 tablespoon honey onto the parchment. Sprinkle a pinch of fresh rosemary and thyme directly onto the honey. Add 1 mini brie on top Add 1/2 teaspoon jelly on top of the brie Add 1 slice spicy salami Add 1 slice prosciutto Cap with pastry: Place a puff pastry circle over each stack. Use a fork to crimp the edges all the way around, sealing each bite like a mini hand pie. Finish: Brush each pastry with egg wash and sprinkle with grated Parmesan . Bake: Bake at 400°F for 18–22 minutes , or until puffed and deeply golden. Serve: Let them cool for 3–5 minutes, then flip them over to reveal that glossy honey-herb, melty-brie top. These puff pastry charcuterie bites are everything I want in an appetizer..sweet, salty, spicy, cheesy, and wrapped in flaky puff pastry that turns golden in the oven. It’s the perfect holiday appetizer and can be fully customizable depending on what you have in the fridge! appetziers, fall, charcuterie, cheese, bites 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

Chick-Fil-A Chicken Sandwich make me Ingredients Serving Size: 4 For the chicken: 4 boneless, skinless chicken breasts (or 4 chicken thighs for a juicier option) 1 cup buttermilk (for marinating) 1 tablespoon pickle juice (optional, for extra flavor) Salt and pepper to taste For the breading: 1 cup all-purpose flour 1 tablespoon powdered sugar (optional, for sweetness) 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper (optional, for heat) 1 teaspoon salt 1/2 teaspoon black pepper For frying: Vegetable oil (for deep frying) For the sandwich: 4 soft hamburger buns (buttery brioche or regular toasted buns work well) Dill pickle slices (about 2–3 per sandwich) Butter (for toasting the buns) Instructions Marinate the chicken : In a bowl, combine the buttermilk and pickle juice. Add salt and pepper to taste. Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin (this helps it cook evenly). Submerge the chicken breasts in the buttermilk mixture, cover, and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor. Prepare the breading : In a shallow bowl or large plate, combine the flour, powdered sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well. Remove the marinated chicken from the buttermilk mixture, allowing excess liquid to drip off. Dredge the chicken in the seasoned flour mixture, pressing down gently to ensure an even coating. For an extra crispy coating, you can dip the chicken back into the buttermilk and then re-coat it with flour. Fry the chicken : Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully lower the chicken into the hot oil. Fry the chicken for 4–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the oil and drain on a paper towel-lined plate. Toast the buns : While the chicken is frying, melt a little butter in a separate pan over medium heat. Toast the hamburger buns in the butter until golden brown and crispy, about 1-2 minutes per side. Assemble the sandwich : Place a few dill pickle slices on the bottom half of each toasted bun. Add the crispy fried chicken on top. Close the sandwich with the top half of the bun. Serve immediately while the chicken is still hot and crispy. Enjoy with your favorite side, like fries or a milkshake, to complete the meal I know you always crave Chick-Fil-A on a Sunday, so why not have it whenever you want? Get ready to sink your teeth into the ultimate crispy, juicy masterpiece..that I dare say might be better than the original? chickfila, chick-fil-a, chicken sandwich, sandwiches, 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

Volcano Roll Grilled Cheese make me Ingredients Serving Size: 2 sandwiches 4 slices sourdough bread 1 cup blue crab meat (fresh or canned, drained) 2 tbsp diced jalapeños (seeds removed for less heat) 3 tbsp cream cheese, softened 1 tbsp chili crunch 2 tbsp kewpie mayo 2 tbsp scallions, chopped 1 tbsp gochujang 1 tbsp sweet chili sauce ½ cup shredded mozzarella cheese 2 tbsp panko breadcrumbs 1 tsp butter (for toasting) Instructions Make the “Volcano” Filling: In a bowl, mix together blue crab, jalapeños, cream cheese, kewpie, chili crunch, gochujang, scallions and sweet chili sauce until fully combined. Assemble the Melts: Lay out the sourdough slices. On two slices, evenly spread the crab mixture. Top with shredded mozzarella and toasted panko. Top each with the remaining sourdough slices. Lightly butter the outsides of the bread. Crisp It Up: Heat a skillet over medium heat. Grill each sandwich for 2–3 minutes per side, until golden and melty. Add a drizzle of hot honey on each side of the bread if desired. This isn’t your average melt—this is a Volcano Roll Melt, where your favorite sushi roll meets a grilled cheese. Think spicy, creamy, crunchy layers of sweet heat and umami, all piled onto toasty bread and melted giving it a lava filling. The only difference is that this sandwich has pieces of real juicy crab. Mixed together with great flavors like gochujang, sweet chili sauce, and duck fat chili crunch. It’s kinda giving crab rangoon…in the best way. sandwich, sandwiches, melt, grilled cheese, crab, volcano Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Heirloom Tomato & Caramelized Onion Galette make me Ingredients Serving Size: 4-6 people For the galette 1 sheet pie dough (homemade or store-bought), thawed 1 (5.2 oz) package garlic & herb Boursin cheese (can use spreadable cheese of your choice) 2 tsp maldon salt (for tomatoes) 1/2 tsp black pepper 2 medium heirloom tomatoes, sliced 1/4-inch thick 1 egg, beaten + 1 tsp water (for egg wash) For the Caramelized Onions and Shallots 2 large sweet onions, thinly sliced 2 shallots, thinly sliced 3 tbsp unsalted butter 1/2 tsp salt 1/2 tsp black pepper 4–5 sprigs fresh thyme (or 1 tsp chopped leaves) 1–2 tsp Worcestershire sauce For finishing 1–2 tbsp good olive oil Zest of 1 lemon Sprinkle of freshly grated Parmesan (as much as you’d like) Torn fresh basil Freshly cracked black pepper Instructions 1. Caramelize the onions and shallots Heat butter in medium skillet on medium heat Add onions, shallots, thyme, pepper, and 1/2 tsp salt Cook, stirring occasionally, for 30–40 minutes until deeply golden, soft, and jammy. In the last 10 minutes, add in the Worcestershire. Stir. Let cool. 2. Prep the tomatoes Arrange tomato slices on paper towels or on a wire rack. Sprinkle lightly with maldon salt (or any sea salt) on both sides. Let sit for 15–20 minutes to draw out excess moisture, then gently pat dry. 3. Assemble the galette Heat oven to 425°F . Roll dough into a 12–13 inch rustic circle on parchment paper on a baking sheet. Spread the Boursin evenly over the center, leaving a 2-inch border. Top with the caramelized onions and shallots. Arrange the heirloom tomato slices in overlapping layers, starting from the outer layer first. Fold the edges of the dough over the filling. Brush the crust with beaten egg wash. Optional: sprinkle the crust with parmesan and dried thyme for extra flavor. 4. Bake Bake for 35-40 minutes , until the crust is deeply golden and crisp. If the tomatoes release excess liquid, carefully blot the top with a paper towel when it comes out of the oven. 5. Finish Let cool for 10–15 minutes. Drizzle with olive oil. Sprinkle with lemon zest, Parmesan, basil, and black pepper. There’s nothing better than peak summer tomatoes, and this galette is one of my favorite ways to showcase them. Creamy Boursin creates the perfect base (and so so easy) for sweet caramelized onions and shallots infused with butter, and thyme. While layers of juicy heirloom tomatoes bake into a flaky, golden crust. Finished with fresh basil, lemon zest, Parmesan, and a drizzle of olive oil, it’s simple, beautiful, and packed with summer flavor. summer, MainSqueeze, Appetizers 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

Lobster Croissant Grilled Cheese make me Ingredients Serving Size: 2 sandwiches For the Old Bay Aioli: ½ cup mayonnaise 1 tsp Old Bay seasoning 1 tsp lemon juice 1 small garlic clove, minced ½ tsp Dijon mustard For the Sandwiches: 2 large croissants, sliced in half 6 oz cooked lobster meat, chopped 3/4 cup shredded cheddar cheese 2 tbsp unsalted butter, melted Instructions Step 1: Make the Old Bay Aioli In a small bowl, mix together mayonnaise, Old Bay seasoning, lemon juice, minced garlic, and Dijon mustard. Set aside to let the flavors meld. Step 2: Assemble the Sandwiches Spread a generous layer of Old Bay aioli on the inside of each croissant half. Add the chopped lobster meat on top of the cheese. Add handful off cheddar cheese on top Top with the other half of the croissant. Step 3: Grill the Sandwich Preheat a skillet over medium-low heat. Spread butter on the outside of each croissant. Place the sandwiches on the skillet and press down with a spatula or another heavy pan. Cook for about 3-4 minutes per side, until the croissant is golden brown and crispy, and the cheese is melted. Serve and enjoy! If you’re looking for the ultimate comfort food upgrade, this Lobster Grilled Cheese Croissant Panini is it! Buttery, flaky croissants meet gooey melted cheddar, tender lobster meat, and a zesty Old Bay aioli—all pressed to crispy, golden perfection. It's like a decadent lobster roll and a grilled cheese had a love child, and trust us, you need this in your life. Perfect for a fancy brunch, an indulgent lunch, or anytime you’re craving a little luxury between two crispy layers. lobster, grilled cheese, sandwiches, entrees, aioli, seafood 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

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