Discover all of The Naughty Fork’s indulgent and viral recipes in one place. From over-the-top comfort food to playful gourmet creations, explore easy, mouthwatering dishes that are made to be shared, devoured, and enjoyed without guilt. All Recipes Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Crispy Fried Chicken BLT Oh you love a BLT? you should try this one. View Recipe Spicy Miso Ground Beef Broth Bowls Ground beef, A Spicy Miso Coconut Milk Broth, Bok Choy, all over rice :) View Recipe Spicy Honey Miso Chicken Breakfast Sandwich A delicious, asian-inspired breakfast sandwich that will blow your mind. View Recipe Fried Butter Chicken Sandwich One of the best Indian dishes in sandwich form View Recipe Salted Maple Iced Latte with Pumpkin Pie Cold Foam This latte literally blew my mind View Recipe Mini Meatball Vodka Orecchiette The viral pasta that brings you back to your childhood View Recipe Crispy, Beer Battered Fish Sandwich This sandwich screams Miami Beach View Recipe French Dip The sandwich of all sandwiches View Recipe Citrus Fennel, Pomegranate & Parmesan Salad A bright, refreshing salad that's equal parts crisp, juicy, and elegant View Recipe Duryea's Lobster Salad Sandwich The famous $98 salad but in sandwich form! View Recipe Truffle Fig, Prosciutto & Gruyère Grilled Cheese A sweet and salty masterpiece View Recipe Creamy Cajun Orzo with Crispy Salmon A comfort meal that has layers and layers of flavor View Recipe Club Sandwich with Tarragon Honey Dijon The best sandwich on the planet..elevated View Recipe Steak Frites & Herb Lemon Cowboy Butter A summery version of a classic steak dish. With an herby lemony cowboy butter. View Recipe Crispy Chicken Sandwich with Hot Honey Sun-dried Tomato Aioli Its all about the sauce View Recipe Heirloom Tomato & Caramelized Onion Galette A flavor packed appetizer perfect for summer View Recipe Hot Italian Sandwich with Dill Pickle Slaw A sandwich for the pickle lovers View Recipe Muffuletta Sandwich A New Orleans classic for a reason. View Recipe Roasted Garlic Steak Caesar Wrap One bite of this will make your eyes roll to the back of your head View Recipe Pizza Focaccia Chicken Caesar Sandwich The sandwich that combines all of the best things View Recipe First PREV 1 Page 1 NEXT Last Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Check out my recent top most viral recipes that are guaranteed to tempt your tastebuds. The Naughty Fork recipes are all about breaking the rules and getting a little naughty in the kitchen. let’s make something Naughty The Menu Close Recipes About Me Shop Menu Subscribe Menu Subscribe Menu Subscribe Recipes About Me Shop Menu Close Order Here The Naughty cookbook Order Today! Latest Recipes Check out my most recent, irresistibly decadent recipes. They're guaranteed to tempt your tastebuds. These recipes are all about breaking the rules and getting a little naughty in the kitchen. Crispy Fried Chicken BLT Oh you love a BLT? you should try this one. Spicy Miso Ground Beef Broth Bowls Ground beef, A Spicy Miso Coconut Milk Broth, Bok Choy, all over rice :) Spicy Honey Miso Chicken Breakfast Sandwich A delicious, asian-inspired breakfast sandwich that will blow your mind. Fried Butter Chicken Sandwich One of the best Indian dishes in sandwich form VIEW ALL RECIPES Top Recipes And if you're craving those recipes that have taken the internet by storm with millions of views... here’s a collection of my most viral dishes, guaranteed to leave anyone begging for more. Big Mac Smash Tacos The love child of two beloved classics: a big mac and a taco In N Out Burger What if I told you you could eat one of the most famous burgers in the world..in your bed? Hot Honey Ranch Chicken Wings Crispy, juicy chicken wings coated in a sweet and spicy sauce that will have you licking your fingers Charcuterie Nachos Pretty self explanatory. Perfect for parties, Netflix binges, or just because you to treat yourself as the queen you are. VIEW ALL RECIPES ‘Tis the Season to Be Naughty It’s cozy season my loves! And it’s all about deeper flavors and a little extra comfort. Here you’ll find recipes built for cozy nights with family and friends or a date night with that special someone. Think rich roasts, earthy vegetables, and decadent meats. These are the dishes that make the most of the season. VIEW ALL FALL RECIPES ‘Tis the Season to Be Naughty It’s cozy season my loves! And it’s all about deeper flavors and a little extra comfort. Here you’ll find recipes built for cozy nights with family and friends or a date night with that special someone. Think rich roasts, earthy vegetables, and decadent meats. These are the dishes that make the most of the season. VIEW ALL FALL RECIPES Not so Naughty Recipes Recipes that are a little less naughty, a little more nice. Just enough to keep things delicious, but also a little guilt free. Below you can find salads, bowls, mains, and more dishes that are nutritious and hearty but have that naughty flair. Barely Dressed Salads Skinny Dips Bangin Bowls Main Squeeze VIEW ALL Healthy RECIPES Sandwiches SNACKS SALADS MAINS SEARCH MY RECIPES Dishing-Out Naughty Recipes Since 2014 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! Read More Samantha Schnur is 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. Dishing-Out Naughty Recipes Since 2014 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! Read More Read More Read More Samantha Schnur is 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. Naughty ShoP Coming soon. Sign Up for Exclusive Recipes, Announcements , Merch, & Much More Naughty ShoP COMING SOON! Sign Up for Exclusive Recipes, Announcements , Merch, & Much More. Email* Subscribe Join The Naughty List Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy Content Creation Pantry Favorites Cooking Essentials Hosting SHOP My Current Obsessions These are my hand-picked absolute favorite products that I rely on for both content creation and my culinary adventures Shop All Products

Calabrian Chili Spicy Rigatoni make me Ingredients Serving Size: 8 Ingredients: 1 lb rigatoni pasta (or any pasta you prefer) 2 tablespoons olive oil 4 cloves garlic, minced 1 tablespoon chopped Calabrian chili peppers(adjust based on your spice preference) 1/2 cup canned tomato paste 1 can (14 oz) crushed tomatoes 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes (optional, for extra heat) Salt and pepper, to taste 1/2 cup heavy cream 1/2 cup grated Parmesan cheese (plus extra for serving) Fresh basil or parsley, chopped (for garnish) Instructions Cook the Pasta: Cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside. Make the Sauce: In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the Calabrian chili paste and tomato paste, cooking for another 1-2 minutes. This will help deepen the flavors. Add the crushed tomatoes, oregano, and red pepper flakes (if using). Stir everything together and let it simmer on low heat for 10-15 minutes, allowing the sauce to thicken and the flavors to meld. Season with salt and pepper to taste. Finish the Sauce: Once the sauce is done, stir in the heavy cream (if using) for a creamy, rich texture. Let it simmer for another 2-3 minutes to combine the cream and sauce. Combine Pasta and Sauce: Add the cooked rigatoni to the sauce, tossing to coat the pasta. If the sauce is too thick, add some of the reserved pasta water to loosen it up and help the sauce cling to the pasta. Serve: Stir in the grated Parmesan cheese for extra flavor, and garnish with fresh basil or parsley. Serve with extra Parmesan cheese on the side! Ignite your senses with this Calabrian Chili Spicy Rigatoni Pasta—a dish that’s as fiery as it is irresistible. It’s a bold, spicy ride where smoky, tangy tomato sauce meets a punch of heat from the fiery Calabrian chilies. Every bite delivers a perfect balance of savory, creamy goodness and mouthwatering spice pasta, spicy rigatoni, mains, pastas, spicy, entree, fall Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

French Dip make me Ingredients Serving Size: 4-5 people For the Prime Rib 1 (3-pound) bone-in prime rib roast 1 stick unsalted butter, softened 3 large garlic cloves, finely grated 2 tbsp fresh parsley, finely chopped 1 tbsp fresh rosemary, finely chopped 1/2 tbsp fresh thyme leaves, finely chopped 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1 tsp kosher salt 1 tsp freshly cracked black pepper ½ tsp smoked paprika Salt and pepper (to cover the prime rib before adding butter) 2 large yellow onion, cut in half 4 large carrots, cubed 4 large celery stalks, cubed 2 heads garlic, tops cut off 1 cup beef broth For the HorseradishAioli 1 cup good-quality mayonnaise 2 tbsp cream style horseradish 1 tbsp chives, chopped 1 small garlic clove, finely grated 1 tsp Worcestershire sauce ½ tsp kosher salt, or to taste ¼ tsp freshly cracked black pepper For the Caramelized Onions 2 large red onions, thinly sliced (I used a mandolin) 3 tbsp butter 1/4 cup red wine 1 1/2 tsp Worcestershire sauce Pinch of salt For the Sandwiches 1 crusty French baguette, cut into 4–6 portions 8–10 slices provolone cheese Handful of arugula (optional) 2 cups warm beef au jus, for dipping Instructions 1. Roast the Prime Rib Remove the prime rib from the refrigerator 1 hour before cooking. Pat it completely dry with paper towels and let it come to room temperature. Preheat the oven to 450°F . In a food processor, combine the softened butter, garlic, parsley, rosemary, thyme, Dijon, Worcestershire, salt, pepper, smoked paprika, and blend until smooth. Cover the Prime Rib with a general amount of salt and pepper. Then rub the herb butter generously over every inch of the roast, pressing it into the meat so it forms an even coating. Place the roast on a wire rack inside a roasting pan, fat side up. Add your veggies and beef broth to the bottom of the pan. Roast for 20 minutes at 450°F to develop a deep golden crust. Reduce the oven temperature to 325°F and continue roasting until the thickest part reaches: 120–125°F for rare 125–130°F for medium-rare For a 3-pound roast, this typically takes another 45ish minutes , but always cook to temperature rather than time. Transfer the roast to a cutting board, tent loosely with foil, and let rest for 20–30 minutes . Slice the prime rib as thinly as possible against the grain. If you have time, chilling the roast for an hour before slicing makes it even easier to achieve deli-thin slices. Reserve the flavorful pan drippings and add them to a pot on medium heat. Add a pinch of salt and Worcestershire and allow to heat (roughly 5-6 minutes). 2. Caramelize the Onions While the prime rib roasts, heat the butter in a large skillet over medium-low heat. Add the onions. Cook slowly, stirring every few minutes. At around 25 minutes, stir in the red wine and Worcestershire. Continue cooking and stirring for 25-30 more minutes or until deeply jammy. 3. Make the Roasted Garlic Aioli Add all the ingredients listed above to a bowl and mix. Set aside. 5. Assemble the Sandwiches Slice the baguette and lightly toast the cut sides until crisp. Spread a generous layer of roasted aioli on both halves of the bread. Layer with: Warm sliced prime rib Caramelized onions Provolone cheese, torched to melt or broiled Top with arugula, if desired, and close the sandwiches. Serve immediately with the warm beef au jus for dipping. There are few sandwiches more satisfying than a classic French dip. Thinly sliced roast beef is piled high onto a toasted baguette with melted provolone, slathered with creamy horseradish aioli, and served alongside a rich, savory au jus for dipping. It's simple, comforting, and packed with flavor in every bite, making it the kind of sandwich that's just as good for a cozy dinner as it is for feeding a crowd. french, sandwiches, 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

Truffle Honey Berry Grilled Cheese make me Ingredients Serving Size: 1 sandwich 2 slices sourdough bread 2tbsp grated fontina 2tbsp grated gruyère 3 slices of brie ¼ cup blueberries ¼ cup blackberries 1 tsp sugar 1 tsp lemon juice 1–2 tsp store-bought caramelized onion spread (I used jammy yummy) 1 tsp fresh thyme leaves (plus more for garnish) Truffle honey (or regular honey + a few drops of truffle oil) Butter, for grilling Instructions Make the Berry Compote: In a small skillet on medium heat, add blueberries and blackberries with sugar and lemon juice. Let cook until they begin to burst and tenderize. Assemble the sandwich: Butter one side of each slice of sourdough. On the unbuttered side of one slice, layer the grated fontina and gruyère, then brie slices. Spoon on a layer of the macerated berries (drain slightly to avoid sogginess), a dollop of caramelized onion spread, and sprinkle with thyme. Grill it up: Top with the second slice of bread (butter side out). Cook in a skillet over medium heat, pressing gently, for 3–4 minutes per side or until golden brown and the cheese is melted and gooey. Drizzle with truffle honey to finish. Finish & serve: Slice in half, drizzle with a touch more truffle honey, and sprinkle with a pinch of thyme. Serve hot. This grilled cheese received millions of views including a ton of celebrity eyes and thats because.… she is an absolute queen. She’s rich and decadent and dripping in truffle honey melty cheese. It’s crispy, gooey, sweet, savory—and just the right amount of bougie. Perfect for when you want your lunch to feel like it belongs on a cheese board... with wine, obviously. grilled cheese, berry, truffle honey, truffle, 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

Roasted Garlic Mashed Potatoes make me Ingredients Serving Size: 6-8 people For the roasted garlic: 3 whole heads of garlic 2 tbsp olive oil Salt + pepper For the potatoes: 3 lbs Yukon Gold potatoes (or Russets), peeled & cubed 6 tbsp unsalted butter (plus more to finish) 2 cup heavy cream 3 cloves grated garlic A few springs of rosemary and thyme 3 tsp kosher salt (plus more to taste) ½ tsp black pepper Fresh chives or parsley, for garnish Instructions 1. Roast the Garlic Preheat oven to 425°F . Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, season with salt + pepper. Wrap in foil and roast 40–50 minutes until soft and caramelized. Let cool 2. Boil the Potatoes Add cubed potatoes to a large pot. Cover with cold salted water. Bring to a boil and cook 15–20 minutes until fork-tender. Drain well. Pro tip: Let them sit in the hot pot 2–3 minutes to steam off excess moisture = fluffier mash. Step 3: Mash Potatoes Mash using a potato masher or ricer Step 4: Boil Your Cream Melt butter in a saucepan on medium heat. Add rosemary and thyme and grated garlic and stir for 1 minute. Add heavy cream, salt and pepper and bring to a simmer. Step 5: Build Mash Strain your cream mixture through a strainer into the mashed potatoes and mix well. Squeeze your roasted garlic into the mash and fold it into the mash. Plate and garnish with chopped chives and a pad of butter These mashed potatoes are for the garlic lovers (who doesn't love garlic?). Roasting the garlic mellows the bite and brings out a softer, slightly sweet flavor that blends seamlessly into the potatoes. Mixed with butter, cream, and plenty of salt, the result is smooth, balanced, and just rich enough without feeling heavy — the kind of mash that works with everything but still holds its own on the plate. sides, mashed potatoes, appetizer, butter, garlic Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Honey Butter Chicken Biscuit make me Ingredients Serving size: 2 sandwiches For the Fried Chicken: 2 boneless, skinless chicken thighs 1 cup all-purpose flour 1 tsp garlic powder 1 tsp paprika 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp cayenne pepper (optional for heat) 1 egg (beaten) 1 cup buttermilk 1 tbsp hot sauce Vegetable oil for frying (enough to fill the pan about 1-2 inches deep) For the Biscuits: 2 buttermilk biscuits (store-bought, or see recipe for homemade here ) For the Honey Butter: 1/4 cup unsalted butter (softened) 2 tbsp honey 1/2 tsp cinnamon A pinch of salt For the Hot Butter: 1/4 cup unsalted butter (melted) 2 tbsp hot sauce A pinch of salt Instructions 1. Make the Honey Butter: In a small bowl, combine the softened butter, honey, cinnamon (if using), and a pinch of salt. Mix well until smooth and creamy. Set aside. 2. Make the Hot Butter: In a small bowl, combine the melted butter, hot sauce, and a pinch of salt. Mix well until smooth. Set aside. 3. Prepare the Chicken: In a shallow bowl, whisk the buttermilk, hot sauce and beaten egg together. In another shallow bowl, combine the flour, garlic powder, paprika, salt, black pepper, and cayenne pepper. Dip each piece of chicken first into the buttermilk mixture, then dredge it in the seasoned flour, making sure it’s fully coated. 3. Fry the Chicken: Heat vegetable oil in a large skillet over medium heat, making sure there’s enough oil to cover about 1-2 inches of the chicken. Fry the chicken pieces in batches, without overcrowding the pan, for about 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken and place it on a plate lined with paper towels to drain excess oil. Brush each piece of chicken with your hot butter if you like extra heat 4. Assemble the Biscuit Sandwich: Split biscuits in half. Spread a generous amount of honey butter on the bottom half of each biscuit. Place a piece of fried chicken on top, some more honey butter, then add the top biscuit. Serve immediately while the biscuits and chicken are warm. Get ready for the ultimate comfort food combination with these irresistible Honey Butter Chicken Biscuits! Tender, crispy fried chicken paired with soft, flaky biscuits and drizzled with a sweet, golden honey butter sauce – it's a bite of pure heaven. Perfect for breakfast, brunch, or a savory-sweet snack, this recipe brings together the warmth of Southern flavors with an extra touch of sweetness that'll have you coming back for more. Ready to indulge? breakfast, sandwiches, biscuit, honey butter, butter, chicken, fried 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

Juicy Caprese Chicken Melt make me Ingredients Serving Size: 2 sandwiches For the Sandwich: 8 slices provolone cheese 4 slices beefsteak tomato ¼ cup sun-dried tomatoes (packed in oil), drained and sliced Fresh basil leaves (a small handful) 4 slices of sourdough bread For the Chicken: 2 boneless, skinless chicken breasts 1 tablespoon olive oil ½ teaspoon garlic powder ½ teaspoon onion powder Salt and black pepper to taste For the Chili Crisp Vodka Aioli: ¼ cup mayonnaise 1 tablespoon vodka sauce (store-bought) 1 teaspoon chili crisp 1 teaspoon hot honey 1 teaspoon lemon juice Instructions Bake the Chicken: Preheat oven to 400°F (200°C). Place the chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil and season both sides with garlic powder, onion powder, salt, and pepper. Bake for 22–25 minutes or until the internal temp hits 165°F. Let rest for 5 minutes, then slice thinly. 2. Make the Aioli : In a small bowl, stir together the mayo, vodka sauce, chili crisp, hot honey, and lemon juice. Taste and adjust spice/sweetness to your liking. Set aside. 3. Assemble the Sandwich : Heat a skillet on medium-high heat. Add 1 tbsp olive oil to skillet and place one piece of bread on top. Spread a generous amount of the aioli then top with 2 pieces of provolone cheese. Layer on sliced baked chicken, two slices of fresh tomato, sun-dried tomatoes, basil, 2 more provolone slices and over with top slice of bread (which should also have a good spoonful of the aioli spread on it). Press down and flip until both sides are crispy and browned. Take off heat, cut, and serve! This isn’t your classic Nonna’s Caprese, I’m sorry! BUT…she’s delicious. I took the classic and gave it a spicy glow-up—meaning I added a Chili Crisp Vodka Sauce Aioli. And with melty provolone, sun-dried tomatoes, juicy beefsteak tomatoes, and juicy sliced chicken breast. Buon appetito, babe. sandwiches, caprese, chicken, melt 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 Croissant Sandwich make me Ingredients Serving Size: 2 sandwiches Croissant 2 large bakery croissants, sliced in half 4 tbsp unsalted butter, softened 3 cloves garlic, finely minced or grated ¼ cup shredded parmesan Pinch salt + cracked black pepper Chicken Parm 2 thin chicken cutlets (or butterfly 1 large breast) Salt + pepper ½ cup flour 2 eggs, beaten 1 cup Italian breadcrumbs ¼ cup grated parmesan Oil for frying Toppings: ½ cup premade vodka sauce 6 slices prosciutto 6 slices fresh mozzarella Extra shredded parmesan basil Pesto Layer ½ cup homemade pesto (recipe is here ) Instructions 1. Make Garlic Butter Croissants Preheat oven to 400°F . Mix together Butter, Garlic, Parmesan, Salt and pepper Lather the inside and lightly the outside tops of each croissant with the garlic butter. Place on a baking sheet . Bake 6–8 minutes until crispy. Set aside. 2. Bread & Fry the Chicken Season chicken with salt + pepper. Set up dredge: Flour in one bowl, Egg in another, then Breadcrumbs + parmesan mixed together in another Coat chicken: Flour → Egg → Breadcrumbs Fry in ~½ inch oil over medium heat 3–4 minutes per side until Deep golden. Transfer to a rack or paper towels. 3. Build the Chicken Parm Preheat broiler. On a sheet pan, top each cutlet with: Dollop vodka sauce, Prosciutto slices, Fresh mozzarella, and Shredded parm Broil 2–4 minutes until melty and bubbly 4. Assemble the Sandwich On the bottom croissant half: 1. Add the broiled chicken parm 2. Spread a generous layer of pesto 3. Sprinkle more grated parmesan 4. Add fresh basil leaves 5. Close with the garlic-butter top Press gently so the croissant hugs the fillings. Chicken parm is usually served on a sub, but this version leans a little more indulgent without being over the top. Instead of a roll, it starts with a flaky croissant that gets brushed in garlic butter, sprinkled with parmesan, and baked just long enough to crisp the edges while keeping the inside soft. And of course it's topped with homemade pesto and a delish chicken cutlet lathered in vodka sauce. Heaven. sandwiches, chicken parm, 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

Carbonara Tteok-bokki make me Ingredients Serving Size: 1 lb tteok (Korean Rice Cakes, we used giant ones) 6 strips of bacon (guanciale or pancetta works too), diced 2 large eggs 1 cup grated Pecorino Romano cheese (or Parmesan) 1tsp ground black pepper (to taste) 1/2 cup heavy cream 1/2 tbsp Buldak Carbonara Sauce (for heat) 1/2 cup shredded mozzarella cheese 1/2 tsp salt Instructions 1. Prepare the Tteokbokki: Bring a pot of water to a boil. Add the tteok and cook for a 5-6 until softened. Remember, they will continue cooking in the pan later. Reserve some pasta water. In a large skillet, cook the diced bacon over medium heat until crispy and the fat has rendered. Remove the crispy bacon from the skillet and set aside, leaving the rendered fat in the pan. 2. Prepare the Carbonara Sauce: In a medium bowl, whisk together the eggs, Pecorino Romano cheese, and a generous amount of freshly ground black pepper. In a separate small bowl, whisk the Buldak Carbonara sauce into the heavy cream until combined. Then, add the cream mixture to the egg and cheese mixture and whisk until fully combined. 3. Combine and Finish: Add the cooked tteok to the skillet with the rendered bacon fat. Cook for a 5-6 minutes, lightly browning/crisping them. Reduce the heat to low. Pour the egg and cheese mixture and the crispy bacon over the tteok, and stir constantly, making sure not to cook sauce. Add pasta water to reach your desired sauce consistency. Top the tteokbokki with the shredded mozzarella cheese. Important: Do not let the sauce boil, as the eggs will scramble. Cook over low heat, stirring continuously, until the sauce thickens and coats the tteok. Serve immediately and enjoy! What happens when you take the chewy, bouncy goodness of Korean tteok-bokki and mix it with the rich, creamy indulgence of Italian carbonara? You get a fusion dish that’s bold, comforting, and absolutely addictive! This Tteok-bokki Carbonara takes the classic gochujang-spiced rice cakes and coats them in a luscious, cheesy carbonara sauce. With crispy guanciale (or bacon!), Parmesan, and a silky egg-based sauce, every bite is a perfect balance of spicy, smoky, and creamy. carbonara, pasta, tteokbokki, budak, korean, mains, entrees 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

Brioche Hamburger Buns make me Ingredients Serving Size: 10 buns For the Dough: 3½ cups (440g) all-purpose flour 4 tbsp granulated sugar (separated) 10 g active dry yeast (~ 1 tbsp) 2 tsp salt 1 cup warm water (up to 120F) 1 large egg (room temperature) 1 egg yolk 1/4 cup unsalted butter, softened For the Egg Wash: 1 egg 1 tbsp milk Sesame seeds (if using) Instructions Step 1: Activate the Yeast In a small bowl, mix warm water and 2 tbsp sugar . Sprinkle the yeast on top, stir lightly, and let it sit for 5–10 minutes until foamy. (If using instant yeast, you can skip this step and add it directly to the flour.) Step 2: Make the Dough In a large mixing bowl, combine flour, 2 tbsp sugar and salt . Add the yeast mixture (or instant yeast), egg, and egg yolk . Mix in stand mixer until a shaggy dough forms. Add the softened, room temp butter , one tablespoon at a time, and continue kneading for 8–10 minutes until the dough is smooth and slightly sticky. (It should pass the "windowpane test"—stretch a small piece between your fingers; it should be thin without tearing.) Step 3: First Rise Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel and let it rise for 1½ to 2 hours (until doubled in size). Step 4: Shape the Buns Punch down the dough and divide it into 10 equal pieces . Shape each piece into a smooth ball. Place them on a parchment-lined baking sheet, spaced apart. Step 5: Second Rise Cover loosely and let them rise for 45 minutes to 1 hour , until puffy. Step 6: Egg Wash & Bake Preheat the oven to 375°F (190°C) . Whisk together 1 egg and 1 tbsp milk for the egg wash. Brush it lightly over the buns. Sprinkle with sesame seeds, if using Bake for 15–18 minutes , until golden brown. Let them cool on a wire rack. There's nothing quite like a homemade brioche bun to take your burgers to the next level! Soft, buttery, and slightly sweet, these buns have a rich flavor and pillowy texture that perfectly complements any filling, from juicy beef patties to crispy chicken or veggie burgers. Making them from scratch might seem intimidating, but with a little patience, you'll be rewarded with bakery-quality buns that are well worth the effort. Whether you're hosting a backyard BBQ or simply craving a gourmet burger experience, these brioche buns are the perfect foundation for an unforgettable meal. sandwich, brioche, buns, cheeseburger, hamburger Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Creamy Cajun Orzo with Crispy Salmon make me Ingredients Serving Size: 4 people For the Cajun Salmon 4 (6 oz) skin-on salmon fillets 1½ tbsp olive oil 2 tsp Cajun seasoning 1 tsp smoked paprika ½ tsp garlic powder ½ tsp kosher salt (adjust depending on Cajun seasoning) Freshly cracked black pepper Lemon wedges, for serving For the Creamy Cajun Orzo 2 tbsp butter 1 tbsp olive oil 1 shallot, finely diced 4 garlic cloves, minced 2 tsp Cajun seasoning ¼ tsp smoked paprika 1 cup dry orzo 2 cups chicken broth ½ cup heavy cream ½ cup freshly grated Parmesan 2 oz cream cheese 2 cups baby spinach Juice of ½ lemon 1 tbsp chopped parsley 1/2 tsp Salt (plus more to taste) pepper, to taste Instructions 1. Season the salmon Pat the salmon completely dry, especially the skin. This is the secret to getting it extra crispy. Season the flesh with the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Leave the skin unseasoned. 2. Sear the salmon Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down and gently press each fillet with a spatula for the first 20 to 30 seconds to prevent curling. Cook for 6 to 8 minutes without moving the fish, until the skin is deeply golden and crisp. Flip and cook another 2 to 3 minutes , depending on thickness, until just cooked through. Optional: Reduce heat to low and add 1 tbsp butter and baste your fish. Transfer to a plate and let rest. 3. Build the orzo Reduce the heat to medium. Add the butter and olive oil to the same pan. Stir in the shallot and cook until softened, about 3 minutes. Add the garlic, Cajun seasoning, and smoked paprika and cook for 30 seconds until fragrant. Stir in the dry orzo and toast for about 1 minute. Pour in the chicken broth and bring to a gentle simmer. Cook, stirring often, for 8 to 10 minutes , until the orzo is tender and most of the liquid has been absorbed. 4. Make it creamy Lower the heat. Stir in the heavy cream, cream cheese, and Parmesan until smooth and silky. Fold in the spinach until wilted. Finish with the lemon juice and parsley. Taste and season with additional salt, pepper, or Cajun seasoning if desired. If the orzo becomes too thick, loosen it with a splash of warm chicken broth or cream. 5. Serve Spoon the creamy Cajun orzo into shallow bowls. Top each serving with a crispy skin salmon fillet. Finish with fresh parsley, lemon zest, extra Parmesan, cracked black pepper, and a squeeze of fresh lemon. Don't you just love a creamy pasta dish? Well this one is 10/10. The orzo gets tossed in a rich Cajun sauce with garlic, shallots, spinach, and a squeeze of fresh lemon, then topped with perfectly seared salmon and its even more perfect crispy skin. It's cozy enough for a weeknight but impressive enough to serve guests. mains, salmon, pasta, orzo, cajun Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Garlic Butter Steak Sandwich make me Ingredients Serving Size: 2 sandwiches For the Sandwich: 1 large baguette, cut into 4 portions and sliced lengthwise 1 lb ribeye steak, about ¾-1 inch thick 1 tbsp olive oil 4 tbsp salted butter 2 sprigs rosemary 5 cloves garlic 1 tsp kosher salt ½ tsp black pepper 1 cup arugula For the Caramelized Onions: 2 large yellow onions, thinly sliced 1 tbsp butter 1 tbsp olive oil ½ tsp kosher salt ½ tsp Worcestershire For the Roasted Garlic Aioli: 4 heads of garlic 1 tbsp olive oil 1 tsp Worcestershire ½ cup mayonnaise 1 tsp lemon juice Salt & pepper to taste Instructions 1. Roast the Garlic for Aioli Preheat oven to 450°F (200°C). Slice the top off the garlic heads to expose cloves. Drizzle with olive oil and salt, wrap in foil, and roast for 40 minutes until soft. Let cool, then squeeze the cloves into a bowl. Mash into a paste. Mix with mayonnaise, Worcestershire, lemon juice, salt, and pepper. Set aside. 2. Caramelize the Onions Heat butter and olive oil in a skillet over medium-low heat. Add onions and salt, stirring occasionally for 30–40 minutes until golden brown. Stir in Worcestershire, if using, for extra depth. Set aside. 3. Cook the Ribeye Pat the ribeye dry, then rub with olive oil, salt, pepper. Heat a cast-iron skillet over medium-high heat until hot. Sear ribeye for about 3–4 minutes per side for medium-rare (adjust time for preferred doneness). Add butter, rosemary, and garlic and baste. Let rest for 5 minutes, then slice thinly against the grain. 4. Assemble the Sandwich Toast the baguette lightly. Spread roasted garlic aioli on both halves. Layer caramelized onions, ribeye, a pat of compound butter (torched), arugula. Close the sandwich and press lightly. Serve warm and enjoy! Whether you’re craving a gourmet steakhouse bite or a café-style lunch with a little extra indulgence, this ribeye baguette sandwich delivers. It’s bold, rich, and ridiculously satisfying—because sometimes, a simple sandwich just won’t cut it Imagine this: a perfectly seared, juicy ribeye, layered with sweet, buttery caramelized onions, peppery arugula, and a luxuriously creamy roasted garlic aioli—all nestled inside a crisp, golden baguette. This isn’t just a sandwich; it’s a full-on flavor experience. ribeye, sandwiches, sauce, garlic, butter, steak 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 Rice, Spicy Tuna Salad and Chili Crisp Dressing make me Ingredients Serving Size: 4-5 people For the Dressing: 1/2 tbsp salt 2 tbsp light soy sauce 2 tbsp rice vinegar 1/2 tbsp agave 2 cloves garlic, grated 1/2 tbsp chili crunch 2 tsp grated ginger 1/2 tbsp sesame oil Sesame seeds (for garnish) For the Salad: 2 medium cucumbers, diced 4 scallions, diced 3/4 cup chopped sugar snap peas 1/4 red onion, diced 1 avocado, cubed 1/2 bunch fresh mint, chopped 1/2 cup diced ahi tuna (mix with sesame seeds, mayo, and sriracha to taste) 1/4 cup chopped nuts (peanuts or cashews) For the Crispy Rice: 2 cups cooked white rice Sriracha (to taste, for spice) Instructions Prepare the Crispy Rice: Preheat your oven to 400°F (200°C). In a bowl, mix the cooked white rice with sriracha, adjusting the amount based on your spice preference. Spread the rice out evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 30 minutes, or until the rice is golden brown and crispy. Stir halfway through for even crisping. Once done, set aside to cool. Make the Dressing: In a small bowl, whisk together the salt, soy sauce, rice vinegar, agave, grated garlic, chili crunch, grated ginger, and sesame oil until well combined. Taste and adjust seasoning if needed (more soy sauce for saltiness, more agave for sweetness). Set aside. Prepare the Salad: In a large mixing bowl, combine the diced cucumbers, scallions, sugar snap peas, red onion, avocado, and chopped mint. Toss gently to combine. Add in the diced ahi tuna and toss lightly with the vegetables. Be careful not to break up the tuna too much. Assemble the Salad: Add the crispy rice to the salad and gently toss to mix everything together. Drizzle the sweet chili crisp dressing over the salad and toss to coat the ingredients evenly. Finish and Serve: Garnish the salad with chopped nuts and a sprinkle of sesame seeds. Serve immediately and enjoy this refreshing, spicy, and crunchy salad with a perfect balance of flavors and textures! This salad is vibrant, flavorful, and packed with fresh ingredients. The crispy rice adds texture, while the spicy tuna and sweet chili crisp dressing bring the heat and umami. A refreshing, satisfying dish perfect for a light lunch or appetizer! salad, crispy rice, tuna, spicy tuna, asian, 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

Chicken Schnitzel with Herby Green Goddess Salad make me Ingredients Serving Size: 3-4 people For the Chicken 2 boneless, skinless chicken breasts, butterflied and pounded thin Salt and pepper to taste 1/2 cup flour (seasoned with 1/2 tsp salt, pepper, paprika, onion powder, and garlic powder) 2 eggs, beaten 1 cup panko breadcrumbs mixed with 1 tbsp white sesame seeds and 1 tbsp black sesame seeds Neutral oil, for frying For the Green Goddess Dressing 1 cup plain Greek yogurt 1 cup fresh parsley ¼ cup fresh dill ¼ cup fresh basil 1 small handful mint leaves Juice of 1 lemon 1 tbsp agave syrup (or honey) 1 tbsp olive oil 1 clove garlic ¼ tsp salt Fresh black pepper, to taste For the Salad 1/2 head iceberg lettuce, chopped 1/4 cup shaved parmesan Squeeze of lemon Freshly cracked black pepper Instructions Make the dressing first In a blender or food processor, combine all ingredients. Blend until smooth, adding a splash of water to loosen until pourable. Season with salt and pepper. Set aside. Prep the chicken Season the pounded chicken breasts well with salt and pepper. Set up dredging station Place flour in one bowl, beaten eggs in another, and panko with in another. Bread the chicken Dredge each piece in flour, shaking off excess, then dip into egg, and press firmly into the panko mixture until fully coated. Cook the schnitzel Heat about 1/2 inch of oil in a large pan over medium-high heat. Fry the chicken for 3 to 4 minutes per side until deeply golden and crispy. Transfer to a paper towel or rack and season lightly with salt. Squeeze fresh lemon over the top if desired. Make the salad In a bowl, toss the shredded iceberg with the green goddess dressing (as much as desired) Assemble Place the hot schnitzel on a plate, pile the dressed iceberg salad directly on top, then drizzle with extra green goddess and finish with more shaved parmesan and cracked pepper. There’s something deeply satisfying about a perfectly crisp chicken schnitzel. Golden, crunchy, and juicy in the center, it’s the kind of dish that is so simple you don't know why you don't eat it more. BUT...this version takes it a step further, layering it with a fresh salad tossed in a creamy, herby green goddess dressing. And it wouldn't be Naughty Fork without a shower of Parmesan on top. It's an easy weeknight dinner that needs to be added to your rotation. salad, BarelyDressedSalads, chicken, mains Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy