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

The Naughty Sandwich make me Ingredients Serving Size: 2 sandwiches For the Chili Crunch Aioli: 1/2 cup mayonnaise 2 tablespoons chili crunch (store-bought or homemade) 1 tsp sriracha 1 tsp garlic, minced 1 tsp rice vinegar 1/2 tbsp honey Salt and pepper to taste For the Sandwich: 2 tbsp butter, for toasting 4 slices sourdough bread (or bread of choice) Chili Crunch Aioli 8 slices spicy salami 8 slices prosciutto (can use any cured meats you like) 1/2 cup shredded gruyere cheese 1/2 cup black truffle stracciatella (can use burrata) 4 slices beefsteak tomato Maldon sea salt to taste Instructions 1. Make the Chili Crisp Aioli: In a small bowl, whisk together the ingredients above until combined. Set aside. 2. Assemble the Sandwich: Spread a thin layer of softened butter on one side of the bread and lay the bread on a skillet on medium heat. Begin layering with a dollop of chili crunch aioli, slices of spicy salami and prosciutto. Then add the shredded gruyere and stracciatella on top. Then add your tomatoes, salt (if desired) and other half of the bread that should also have a thin layer on butter on the outside. Press down and flip until both sides are perfectly crispy and browned. This isn't your average sandwich—The Naughty Sandwich is bold, unapologetically indulgent, and packed with layers of flavor that’ll have your taste buds dancing. Think savory cured meats like prosciutto and salami, perfectly balanced with a spicy, crunchy chili aioli that adds just the right amount of heat. Naughty, Sandwich 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

Cheez-It Crunch Salad make me Ingredients Serving Size: 4-5 people Salad Ingredients: 1 small onion, diced 1 ripe avocado, diced 1 large tomato, diced 1 cup corn kernels (fresh or frozen) 1/2 cup fresh parsley, chopped 1 red bell pepper, diced 1/2 cup Cheez-Its (or a full cup why the hell not) Green Goddess Dressing: ½ cup fresh dill 1/3 cup fresh mint leaves ½ cup parsley leaves 1/3 cup packed fresh basil leaves 2 cloves garlic, thinly sliced 3 scallions (white and light green parts only, about ½ cup) ¼ teaspoon ground coriander Juice of 1 lemon ½ cup goat cheese, room temperature ½ cup mayonnaise ¼ cup sour cream 2 teaspoons agave syrup 1 teaspoon kosher salt Freshly ground black pepper to taste Instructions Make the Green Goddess Dressing: In a food processor, combine the fresh dill, mint, parsley, basil, garlic, scallions, coriander, and lemon juice. Add the goat cheese, mayonnaise, sour cream, agave, kosher salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary (you can add more salt, pepper, or lemon juice to your liking). Set aside while you prepare the salad. Prepare the Salad: In a large bowl, combine the diced onion, avocado, tomato, corn, parsley, and red bell pepper. Gently toss to mix all the ingredients together. Top with Cheez-Its Assemble the Salad: Drizzle the Green Goddess Dressing over the salad and toss gently to coat the vegetables evenly with the dressing. Serve immediately, and enjoy! Get ready for a salad that’s as vibrant as it is delicious! This colorful creation is bursting with fresh veggies like juicy tomatoes, creamy avocado, and crisp red pepper, all tossed together with a zesty Green Goddess dressing that’s packed with herbs and tangy goat cheese. But the real twist? A satisfying crunch from Cheez-Its that takes it to the next level! It’s the perfect balance of fresh, creamy, and crunchy, with a punch of flavor in every bite. salad, salads, cheezits, cheese, dressing, green goddess, healthy, 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

Hi Naughties! I'm Sami :) and I’m the founder of The Naughty Fork, a popular culinary platform that has gained a dedicated following for its blend of gourmet food, food culture, and cooking of fun and innovative dishes. Samantha Schnur Hi Naughties! I'm Sami :) and I’m the founder of The Naughty Fork, a popular culinary platform that has gained a dedicated following for its blend of gourmet food, food culture, and cooking of fun and innovative dishes. My goal? To bring together a community of food lovers who can bond over delicious eats and creative cooking! My journey in the culinary world really took off thanks to my passion for food and a little bit of social media magic. I started my journey in college while pursuing a pre-med track, but I needed a creative outlet to balance the constant studying. Creating The Naughty Fork was a fun outlet to enjoy while not fully immersed in my studies. It started as a fun food blog where I reviewed meals around my college campus as a way to share my love for food and connect with others. As The Naughty Fork gained traction and my Instagram following soared, I recognized the true potential for this to evolve into a successful career. And so, The Naughty Fork became my full-time focus—a leap of faith that I'm not sure many believed was the right choice. But here we are 10 years later. The response from my followers was overwhelmingly positive, and the shift from restaurant coverage to home-cooked content truly elevated The Naughty Fork to the next level. Now I am cooking in my kitchen every day and creating fun and relatable recipes for you all. Whether through viral recipes, food challenges, or collaborations with other influencers, I can’t wait to continue this food journey with you! Publications THE NAUGHTY FORK Naughty ShoP COMING SOON! Sign Up for Exclusive Recipes, Announcements , Merch, & Much More. Email* Subscribe Lets be instagram friends :) Lets be instagram friends :) Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy Publications Meet The NAUGHTY FORK Samantha Schnur Hi Naughties! I'm Sami :) and I’m the founder of The Naughty Fork, a popular culinary platform that has gained a dedicated following for its blend of gourmet food, food culture, and cooking of fun and innovative dishes. My goal? To bring together a community of food lovers who can bond over delicious eats and creative cooking! My journey in the culinary world really took off thanks to my passion for food and a little bit of social media magic. I started my journey in college while pursuing a pre-med track, but I needed a creative outlet to balance the constant studying. Creating The Naughty Fork was a fun outlet to enjoy while not fully immersed in my studies. It started as a fun food blog where I reviewed meals around my college campus as a way to share my love for food and connect with others. As The Naughty Fork gained traction and my Instagram following soared, I recognized the true potential for this to evolve into a successful career. And so, The Naughty Fork became my full-time focus—a leap of faith that I'm not sure many believed was the right choice. But here we are 10 years later. The response from my followers was overwhelmingly positive, and the shift from restaurant coverage to home-cooked content truly elevated The Naughty Fork to the next level. Now I am cooking in my kitchen every day and creating fun and relatable recipes for you all. Whether through viral recipes, food challenges, or collaborations with other influencers, I can’t wait to continue this food journey with you! Join The Naughty List Content Creation Pantry Favorites Cooking Essentials Hosting Shop All Products SHOP My Current Obsessions These are my hand-picked absolute favorite products that I rely on for both content creation and my culinary adventures

Mini Croissant Grinder Sandwiches make me Ingredients Serving Size: 8 sandwiches For the Sandwich Base: 8 mini croissants, sliced in half 16 slices deli ham 16 slices deli turkey 16 slices soppressata 8 small slices provolone (halved) 16 small slices sharp cheddar (halved) 1/3 cup dijon mustard 2 tbsp melted butter + 1 tsp Italian seasoning mixed in ¼ cup finely shredded parmesan (for topping) 1 large tomato, thinly sliced For the Grinder Slaw: 2 cups shredded iceberg lettuce ½ small red onion, diced ⅓ cup diced banana peppers ⅓ cup mayo 1 tbsp red wine vinegar 1 tsp Italian seasoning ½ tsp red pepper flakes ½ tsp kosher salt 1 tsp honey ¼ cup grated parmesan cheese Instructions 1. Make the Grinder Slaw: In a large bowl, whisk together mayo, red wine vinegar, Italian seasoning, red pepper flakes, salt, honey, and grated parmesan. Toss in the shredded lettuce, red onion, and banana peppers until well coated. Set aside to chill and meld. 2. Assemble the Sandwiches: Preheat your oven to 400°F (or broil if your oven has a broil setting). On a baking sheet, lay out the bottom halves of the croissants. Spread with a little Dijon mustard. Layer on two slices each of ham, turkey, and sopressata. If they are big slices, you can do one of each. Top each with half a slice of provolone and 1 slice of cheddar each. Place the top of the croissants on the banking sheet as well. 3. Butter & Parm the Tops: Brush the tops of the croissants with melted butter and sprinkle generously with shredded parmesan. 4. Broil It Up: Place open-faced sandwiches (tops and bottoms) on a baking sheet and broil until the cheese is melted and bubbly, and the croissant tops are golden and toasty—about 2–3 minutes. Keep an eye on them so they don’t burn! 5. Finish with Slaw & Tomato: Remove from the oven. Top each bottom half with a tomato slice and a generous scoop of grinder slaw. Add the parm-crusted croissant top and gently press down. Serve! Fireworks? Great. Grilling? Duh. But the real star of your 4th of July will be these Mini Croissant Grinder Sandwiches and don’t you think differently. These babies are really easy to make and will be the perfect appetizer for your celebrations. Buttery, golden croissants are loaded with deli meats and melty cheese, topped with a zesty, crunchy slaw that brings sparkles to your eyes. Just ask my best friends boyfriend who got to be the taste tester for these..he basically shed a tear. They’re toasty, cheesy, tangy, and perfect for a big group—ideal for backyard hangs, summer beach picnics, or inhaling between cornhole turns. Make a tray of these and watch your guests salute you. fourth of july, summer, sandwiches, appetizers, grinder Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Herby Greek Chicken Thighs & Roasted Veggies make me Ingredients Serves: 2-3 people For the Marinade: 1/4 cup olive oil Juice of 1/2 lemon 4 garlic cloves, minced 1 cup 0 fat greek yogurt 2 teaspoons dried oregano 1 teaspoon paprika 1/2 teaspoon chili powder 1 teaspoon dried thyme 2 teaspoon kosher salt ½ teaspoon freshly ground black pepper Spices for the Vegetables: 2 tablespoons olive oil 1 teaspoon dried oregano 1/2 teaspoon paprika ½ teaspoon garlic powder 1 teaspoon kosher salt ¼ teaspoon black pepper For the Chicken and Vegetables: 4 large bone-in, skin-on chicken thighs 1 medium zucchini, halved lengthwise and sliced 1 yellow bell pepper, chopped ½ large red onion, thinly sliced 1 pint cherry or grape tomatoes 1/2 sweet potato, cubed (optional) ½ cup kalamata olives, pitted ¼ cup feta cheese, crumbled 2 tablespoons finely chopped fresh parsley Instructions Preheat the Oven : Set your oven to 425°F (220°C). Marinate your Chicken : In a small bowl, add your chicken thighs and all of your marinade ingredients. Mix with your hands and make sure to get under the skin. Cover and refrigerate at least 30 mins or up to 4 hours. 3. Prepare the Vegetables : On a large baking sheet, spread out the zucchini, bell pepper, sweet potato, red onion, and tomatoes. Drizzle with olive oil and season with the spices listed above. Coat with your hands. 4. Assemble and Bake : Nestle the marinated chicken thighs among the vegetables on the baking sheet. Bake in the preheated oven for 30 minutes. 5. Add Final Touches : Remove the baking sheet from the oven and sprinkle the olives and feta cheese over the chicken and vegetables. Return the sheet to the oven and bake for an additional 15 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F) 6. Garnish and Serve : Sprinkle the chopped fresh parsley over the dish before serving. Serve hot, optionally with a side of quinoa and tzatziki (click for recipe). If your weeknight dinner routine could use a little health, but a whole lot of flavor, heres your new meal hyper-fixation. We’re talking juicy, golden-brown chicken thighs marinated in lemon, garlic, and a generous sprinkle of dried herbs—because Greek food doesn’t whisper, it sings. Nestled alongside a rainbow of roasted veggies (zucchini, bell pepper, red onion, and blistered cherry tomatoes), this dish is bright, briny, and herby in all the best ways. What’s even better? It all happens on a single sheet pan, meaning less mess and more time to hang with the people you’re enjoying this perfect meal with. Wine pairing optional—but highly recommended. mains, chicken, greek, mediterranean, veggies, vegetables, 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