Chef’s Creations & cuisine, New York, NY (2026)

08/22/2026

Ultimatives knuspriges Buttermilch-Hähnchen mit goldenen Pommes & frischem Tomatensalat

Saftige Hähnchenkeulen mit einer rustikalen, würzigen Knusperkruste, dazu dicke goldene Pommes und ein frischer Salat aus Tomaten, roten Zwiebeln und grünen Blattsalaten – passend zur üppigen Platte auf dem Foto.

Vorbereitungszeit: 20 Minuten + 2 Stunden Marinieren

Garzeit: 35 Minuten

Portionen: 4

Kalorien: ca. 900 kcal pro Portion

Zutaten

Für das Hähnchen

1,2 kg Hähnchenteile mit Knochen, z. B. Unter- und Oberkeulen

500 ml Buttermilch

1 EL Hot Sauce, optional

1½ TL Salz

1 TL schwarzer Pfeffer

1 TL Knoblauchpulver

1 TL Zwiebelpulver

1½ TL Paprikapulver

½ TL getrockneter Thymian

¼ TL Cayennepfeffer

Für die Knusperpanade

200 g Weizenmehl

50 g Speisestärke

1 TL Paprikapulver

1 TL Knoblauchpulver

½ TL Zwiebelpulver

1 TL Salz

½ TL schwarzer Pfeffer

Neutrales Pflanzenöl zum Frittieren

Für Pommes & Salat

600 g dicke Pommes frites

3 reife Tomaten, in Scheiben

½ rote Zwiebel, in dünnen Ringen

100 g Blattsalat

1 EL Olivenöl

1 EL Zitronensaft

Salz und schwarzer Pfeffer

Zubereitung

Hähnchen marinieren: Buttermilch mit Hot Sauce, Salz, Pfeffer, Knoblauch- und Zwiebelpulver, Paprika, Thymian und Cayenne verrühren. Hähnchen vollständig damit bedecken und mindestens 2 Stunden, gerne über Nacht, kalt stellen. Das Marinieren in Buttermilch entspricht bewährten Methoden von Food Network und Good Food.

Pommes zubereiten: Pommes nach Packungsanleitung knusprig und kräftig goldgelb garen. Direkt danach salzen.

Panade mischen: Mehl, Speisestärke, Paprika, Knoblauchpulver, Zwiebelpulver, Salz und Pfeffer vermengen. 2–3 EL der Buttermilchmarinade hineinträufeln und mit den Fingern einarbeiten, sodass kleine Klümpchen entstehen.

Hähnchen panieren: Die Stücke einzeln aus der Buttermilch nehmen, kurz abtropfen lassen und kräftig in die Mehlmischung drücken. Anschließend etwa 10 Minuten auf einem Gitter ruhen lassen.

Öl erhitzen: Einen stabilen, tiefen Topf höchstens bis zur Hälfte mit Öl füllen und auf 175°C erhitzen. Food Network arbeitet bei Buttermilch-Fried-Chicken mit 350°F/175°C; Good Food empfiehlt ungefähr 170–180°C.

Knusprig frittieren: Hähnchen portionsweise ins Öl geben und die Temperatur möglichst bei 165–175°C halten. Je nach Größe etwa 10–15 Minuten frittieren und gelegentlich wenden, bis die Kruste kräftig goldbraun und knusprig ist.

Gargrad prüfen: An der dicksten Stelle messen, ohne den Knochen zu berühren; als einfacher konservativer Zielwert eignen sich 74°C Kerntemperatur. Fertige Stücke auf einem Gitter abtropfen lassen.

Salat zubereiten: Tomaten, rote Zwiebeln und Blattsalat mit Olivenöl und Zitronensaft vermengen und leicht mit Salz und Pfeffer würzen.

Anrichten: Knuspriges Hähnchen großzügig auf einer Platte verteilen. Pommes daneben auftürmen und Tomatenscheiben, Zwiebeln und Salat rundherum anrichten.

Tipps & Variationen

Für die unregelmäßige, besonders knusprige Oberfläche auf dem Foto einige kleine Buttermilch-Mehl-Klümpchen in der Panade lassen. Eine vergleichbare Technik wird auch von Good Food für besonders knuspriges Buttermilch-Hähnchen verwendet. Voir moins

08/22/2026

Golden Pan-Seared Chicken with Garlic Mushroom Cream Sauce

Recipe

Ingredients:

2 large boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons butter
12 ounces cremini or white mushrooms, sliced
1/2 teaspoon Italian seasoning
4 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 cup heavy cream
2 tablespoons fresh parsley, chopped

Directions:

Slice each chicken breast in half lengthwise to create four thinner cutlets. Season both sides with salt and black pepper, then lightly coat each piece with flour.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced mushrooms and Italian seasoning.
Cook the mushrooms for 5-7 minutes, stirring occasionally, until their moisture has evaporated and the mushrooms are nicely browned.
Transfer the mushrooms to the plate with the chicken. Add the minced garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir well and simmer for 3-4 minutes, allowing the liquid to reduce slightly.
Pour in the heavy cream and stir until smooth. Return the mushrooms and chicken to the skillet, spooning some of the sauce over the chicken.
Simmer gently for about 5 minutes, or until the chicken is fully cooked and the creamy sauce has thickened. The chicken should reach an internal temperature of 165°F.
Taste and adjust the salt and black pepper as needed. Sprinkle with fresh parsley and serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 482 kcal | Servings: 4 servings

08/22/2026

Best Steak and Sunny-Side Eggs with Golden Pepper Potatoes 🥩✨🍳

Prep time: 15 minutes
Cooking time: 35 minutes
Servings: 2
Calories: ~760 kcal per serving

🛒 Ingredients

Potatoes

🥔 500 g baby or Yukon Gold potatoes, cubed
🫑 1 small red bell pepper, chopped

08/21/2026

Cabbage Roll Soup is a hearty and flavorful dish that brings all the delicious elements of traditional cabbage rolls into a comforting bowl of soup.
Cabbage Roll Soup is a hearty and flavorful dish that brings all the delicious elements of traditional cabbage rolls into a comforting bowl of soup.

Must express something to keep getting my recipes.. Thank you

Cabbage Roll Soup is a hearty and flavorful dish that brings all the delicious elements of traditional cabbage rolls into a comforting bowl of soup.

08/21/2026

Loaded BBQ Meatloaf 🍖🧀
🛒 Ingredients:

900 g ground beef

1 cup breadcrumbs

2 large eggs

1 small onion, finely diced

2 cloves garlic, minced

1/2 cup milk

2 tbsp BBQ sauce

1 tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

1 cup shredded cheddar cheese

6 slices bacon, cooked and crumbled

For the BBQ Glaze:

1/2 cup BBQ sauce

2 tbsp brown sugar

👩‍🍳 Directions:

Preheat the oven to 180°C (350°F).

In a large bowl, combine the ground beef, breadcrumbs, eggs, onion, garlic, milk, BBQ sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Fold in half of the cheddar cheese and half of the crumbled bacon.

Shape the mixture into a loaf and place it in a greased loaf pan or on a lined baking tray.

Mix the BBQ sauce and brown sugar, then spread the glaze over the meatloaf.

Bake for 50–55 minutes.

Sprinkle the remaining cheddar cheese and bacon over the top, then bake for another 10 minutes, until the cheese is melted and bubbly.

Let the meatloaf rest for 10 minutes before slicing and serving.

08/21/2026

Chocolate Sprinkle Cherry Rosette Cake
Ingredients:

For the chocolate cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water

For the chocolate buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt

For the vanilla cream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-3 drops yellow food coloring, optional

For decorating:
- 2 cups chocolate sprinkles
- 12-14 bright red maraschino cherries, well drained
- Extra chocolate buttercream for piping
- Extra vanilla cream for piping

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square cake pan and line the bottom with parchment paper.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until the ingredients are well combined and the batter is smooth.

4. Slowly pour in the hot water while stirring gently. The batter will be thin, creating a moist and tender chocolate cake.

5. Pour the batter into the prepared pan and bake for 35-42 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack and allow it to cool completely.

7. Prepare the chocolate buttercream by beating the softened butter for 3-4 minutes until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream.

8. Add the vanilla extract and salt, then beat for another 3-5 minutes until smooth and fluffy.

9. For the vanilla cream, beat the softened butter until light and creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy, then add a small amount of yellow food coloring if desired.

10. Slice the cooled cake horizontally into two even layers. Place the bottom layer on a square serving board and spread a generous layer of chocolate buttercream over the surface.

11. Place the second cake layer on top and cover the entire cake with a thin crumb coat. Refrigerate for 20-30 minutes until firm.

12. Apply a generous final layer of chocolate buttercream over the top and sides of the cake, making sure the frosting is thick enough for the chocolate sprinkles to adhere.

13. Press chocolate sprinkles carefully over the entire sides and top of the cake until completely covered. Gently brush away any loose sprinkles from the cake board.

14. Transfer chocolate buttercream to a piping bag fitted with a large star tip. Pipe decorative rosettes around the outer edge of the cake, leaving a defined open area in the center.

15. Place one well-drained red cherry on top of each chocolate buttercream rosette, pressing gently so the cherries remain secure.

16. Transfer the vanilla cream to another piping bag fitted with a star tip. Pipe small rosettes in the center of the cake, arranging them in a neat diamond or square pattern.

17. Add a final bright red cherry to the center of the vanilla cream arrangement. Keep the central design symmetrical for an elegant classic bakery finish.

18. Pipe a shell border along the bottom edge of the cake using the remaining chocolate buttercream. Carefully cover any visible gap between the cake and serving board.

19. Refrigerate the finished cake for at least 1 hour before serving. Let it stand at room temperature for 15-20 minutes before slicing.

08/20/2026

𝘾𝘼𝙉𝘼𝘿𝙄𝘼𝙉 𝘾𝙃𝙀𝙀𝙎𝙀 𝙎𝙊𝙐𝙋
yield: 6 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups sharp Cheddar cheese
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• Salt & pepper, to taste
• 1 cup cooked ham (or crispy bacon)
• Chopped chives

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Heat butter and olive oil over medium heat in a pot.
Add onion, carrot, and celery, and sauté for 5-7 minutes until
softened.

2. Add garlic and cook for a minute. Sprinkle flour over the
vegetables and stir constantly for 1-2 minutes.

3. Slowly pour in the broth while whisking to avoid lumps.
Add milk and cream, stirring until smooth. Let the soup simmer for 10-15 minutes on low heat.

4. Gradually add the Cheddar stirring until fully melted and smooth. Stir in the ham or crispy bacon. Season with Dijon mustard, paprika, salt, and pepper.

5. Ladle into bowls and top with extra cheese and chopped chives. Serve hot with crusty bread or toasted baguette slices.

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

08/20/2026

Pollo crujiente a las hierbas con papas fritas condimentadas y ensalada fresca 🥗
Una deliciosa comida casera que incluye jugosos filetes de pollo sazonados con hierbas, papas fritas crujientes y condimentadas, y una ensalada fresca con una vinagreta sencilla. ¡Perfecto para el almuerzo o la cena y lleno de sabor!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

Para el pollo

2 pechugas de pollo deshuesadas y sin piel

2 cucharadas de aceite de oliva

1 cucharadita de ajo en polvo

1 cucharadita de cebolla en polvo

1 cucharadita de pimentón (paprika)

1 cucharadita de orégano seco

½ cucharadita de tomillo seco

½ cucharadita de pimienta negra

1 cucharadita de sal

1 cucharada de mantequilla

Para las papas fritas

3 papas grandes (tipo Russet), cortadas en bastones finos

2 cucharadas de aceite vegetal

1 cucharadita de pimentón (paprika)

1 cucharadita de ajo en polvo

½ cucharadita de cebolla en polvo

Sal y pimienta negra al gusto

Para la ensalada

2 tazas de lechuga iceberg, picada

1 tomate, en rodajas

½ pepino, en rodajas

½ cebolla blanca, cortada en láminas finas

Aderezo para la ensalada

2 cucharadas de aceite de oliva

1 cucharada de jugo de limón

½ cucharadita de pimienta negra

½ cucharadita de orégano seco

Una pizca de sal

Salsa opcional para acompañar

Kétchup

Aderezo ranchero

𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐜𝐢ó𝐧

Precalienta el horno o la freidora de aire a 425°F (220°C).

Mezcla las papas con el aceite vegetal, el pimentón, el ajo en polvo, la cebolla en polvo, la sal y la pimienta. Hornea o cocina en la freidora de aire durante 25 a 30 minutos, volteándolas a mitad de la cocción, hasta que estén crujientes y doradas.

Sazona las pechugas de pollo con ajo en polvo, cebolla en polvo, pimentón, orégano, tomillo, sal y pimienta.

Calienta aceite de oliva en una sartén a fuego medio-alto. Cocina el pollo de 5 a 7 minutos por lado, dependiendo del grosor, hasta que esté dorado y alcance una temperatura interna de 165°F (74°C).

Durante el último minuto, añade la mantequilla y báñalo con ella usando una cuchara para darle más sabor.

Combina la lechuga, el tomate, el pepino y la cebolla en un tazón. Mezcla los ingredientes del aderezo y viértelo sobre la ensalada justo antes de servir.

Sirve el pollo, las papas fritas condimentadas y la ensalada fresca en un plato. Acompaña con kétchup y aderezo ranchero si lo deseas. Tiempo de preparación: 15 minutos

Tiempo de cocción: 30 minutos

Tiempo total: 45 minutos

Kcal: ~640 por porción

Porciones: 2

08/20/2026

Pain de viande à l'oignon français avec fromage suisse fondu
Ingrédients
Pour le pain de viande :
2 livres de bœuf haché (mélange 80/20 pour une saveur et une humidité optimales)
1 tasse de chapelure (nature ou assaisonnée)
1/2 tasse de lait entier
1 gros œuf
1 sachet (1 once) de mélange pour soupe à l'oignon français
1/2 cuillère à café de poudre d'ail
1/2 cuillère à café de poivre noir
1 cuillère à soupe de sauce Worcestershire
Pour la garniture :
2 gros oignons jaunes, finement tranchés
3 cuillères à soupe de beurre non salé
1 cuillère à soupe d'huile d'olive
1 cuillère à soupe de cassonade
1/4 cuillère à café de sel
1/4 cuillère à café de poivre noir
1/2 tasse de bouillon de bœuf
6 tranches de fromage suisse
Persil frais (facultatif, pour la garniture)
Temps de préparation
Temps de préparation : 20 minutes
Temps de cuisson : 1 heure 15 minutes
Temps total : 1 heure 35 minutes

08/19/2026

A,D,H I like, which one do you like?
🍝 Penne Arrabbiata
Penne Arrabbiata is a popular Italian-inspired pasta enjoyed in America for its bold combination of tomato sauce, garlic, olive oil, and chili peppers. Its spicy, zesty flavor makes it a favorite at Italian-American restaurants and home dinners.

🍝 Fettuccine Alfredo
Fettuccine Alfredo is especially popular in the United States, featuring wide pasta coated in a rich, creamy sauce. American versions often include Parmesan, butter, cream, and sometimes mushrooms or chicken, creating a luxurious comfort-food favorite.

🌿 Fusilli Pesto
Fusilli pesto combines spiral pasta with fragrant basil pesto, Parmesan, olive oil, and often tomatoes or pine nuts. Its fresh herb flavor and vibrant appearance make it a popular choice at American Italian restaurants and casual family meals.

🍝 Spaghetti Bolognese
Spaghetti Bolognese is widely enjoyed in America as an Italian-inspired comfort dish featuring spaghetti and hearty meat-and-tomato sauce. It is commonly topped with grated Parmesan and appreciated for its rich, satisfying flavor.

Chef’s Creations & cuisine

08/22/2026

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08/21/2026

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08/19/2026

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