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Flevo, 123 Elm Street, Apt 4B, Los Angeles, CA (2026)

09/18/2026

The secret to that iconic, craggy fast-food crust without the deep fryer mess! 🍗 To get those massive, crunchy flakes on the outside of your Flevo fried chicken, you must drizzle a few tablespoons of your wet buttermilk marinade directly into your dry flour mixture and rub it with your fingers before dredging. This creates tiny clumps of dough that fry up into maximum crunch!

Save this technique for your next chicken night! 📌

𝗧𝗛𝗘 𝗙𝗟𝗘𝗩𝗢 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘:

🛒 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 2 lbs Bone-in, skin-on Chicken thighs and drumsticks
• 2 cups Buttermilk
• 1 tbsp Hot sauce
• 2 cups All-purpose flour
• 1/2 cup Cornstarch (The secret to extra crunch!)
• 1 tbsp Paprika & 1 tbsp Garlic powder
• 1 tsp Onion powder & 1 tsp Celery salt
• 1/2 tsp Cayenne pepper (optional)
• Kosher salt & freshly cracked black pepper
• Peanut or Canola oil (for frying)

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

In a large bowl, whisk the buttermilk, hot sauce, 1 tsp salt, and 1 tsp pepper. Submerge the chicken, cover, and let it marinate in the fridge for at least 4 hours (overnight is best!).

In a wide baking dish, whisk the flour, cornstarch, paprika, garlic powder, onion powder, celery salt, cayenne, and another heavy pinch of salt and pepper.

𝗧𝗛𝗘 𝗦𝗘𝗖𝗥𝗘𝗧 𝗦𝗧𝗘𝗣: Take 3 tablespoons of the liquid buttermilk marinade and drizzle it directly into your dry flour mixture. Use your fingers to rub the moisture into the flour until coarse, shaggy clumps form.

Remove a piece of chicken from the buttermilk, letting the excess drip off. Drop it into the flour mixture, pressing down aggressively so the flour and shaggy clumps pack onto the skin. Shake off the excess.

Place the breaded chicken on a wire rack and let it rest for 15 minutes. (This helps the crust stick to the meat so it doesn't fall off in the oil!)

Heat 2 inches of oil in a deep, heavy-bottomed pot to 350°F (175°C).

Carefully drop the chicken into the oil. Fry for 12-15 minutes, flipping occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F.

Let the chicken drain on a clean wire rack (not paper towels, which make it soggy!). Serve hot with rich gravy!

09/17/2026

Stop buying the boxed mix. 🍮 The secret to the 𝘀𝗶𝗹𝗸𝗶𝗲𝘀𝘁, 𝗺𝗼𝘀𝘁 𝗷𝗶𝗴𝗴𝗹𝘆 𝗰𝗮𝗿𝗮𝗺𝗲𝗹 𝗽𝘂𝗱𝗱𝗶𝗻𝗴 that melts completely in your mouth is baking it slowly in a hot water bath. This protects the eggs from scrambling and keeps the texture unbelievably smooth!

Save this classic recipe to your collection! 📌

𝗧𝗛𝗘 𝗙𝗟𝗘𝗩𝗢 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘:

🛒 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 1/2 cup Granulated sugar (for the dark caramel)
• 2 tbsp Water
• 4 large Eggs
• 1/2 cup Granulated sugar (for the pudding)
• 2 cups Whole milk (warm)
• 1 tsp Pure Vanilla extract
• A pinch of Kosher salt

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

Preheat your oven to 325°F (160°C). Prepare a round baking dish or individual ceramic cups.

In a saucepan, heat the 1/2 cup sugar and water over medium-high heat. Do not stir it with a spoon! Just swirl the pan gently until it turns a deep, dark amber color.

Immediately pour the hot caramel into the bottom of your dish. Let it cool and harden.

In a large bowl, gently whisk the eggs, the remaining sugar, vanilla, and salt. Whisk gently so you don't create foam or air bubbles!

Slowly stream the warm milk into the egg mixture, stirring constantly.

Pour the liquid pudding mixture through a fine-mesh strainer directly over the hardened caramel. (The strainer catches any lumps!)

Place your dish into a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the side of your pudding dish (this is the water bath).

Bake for 40-45 minutes until the edges are set but the center still has a heavy jiggle.

Let it cool, then chill in the fridge for at least 4 hours.

Run a knife around the edge, flip a plate upside down over the dish, and flip it over quickly to release the pudding and the liquid caramel!

09/16/2026

The ultimate 15-minute comfort food. 🍝 The secret to that iconic, 𝗿𝗶𝗰𝗵 𝗽𝗮𝗹𝗲-𝗼𝗿𝗮𝗻𝗴𝗲 𝗧𝘂𝘀𝗰𝗮𝗻 𝘀𝗮𝘂𝗰𝗲 is using the actual oil from the jar of sun-dried tomatoes to sauté your garlic. It creates a deeply flavored, bright red base that transforms the heavy cream instantly!

Save this technique for your next busy weeknight! 📌

𝗧𝗛𝗘 𝗙𝗟𝗘𝗩𝗢 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘:

🛒 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 1/2 lb Rigatoni or Penne pasta
• 2 tbsp Oil (straight from the sun-dried tomato jar!)
• 1/2 cup Sun-dried tomatoes (chopped)
• 4 cloves Fresh Garlic (minced)
• 1 cup Heavy whipping cream
• 1/2 cup Chicken or Vegetable broth
• 1/2 cup Parmesan cheese (freshly grated)
• 2 cups Fresh baby spinach
• Kosher salt, black pepper, and red pepper flakes (to taste)

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

Boil your pasta in heavily salted water until al dente. Reserve 1/2 cup of the starchy pasta water before draining!

Heat a large skillet over medium heat. Add the oil from the sun-dried tomato jar.

Add the chopped sun-dried tomatoes and minced garlic. Sauté for 1-2 minutes until highly fragrant. (Do not let the garlic burn!)

Pour in the chicken broth to deglaze the pan, scraping up any delicious browned bits from the bottom.

Immediately pour in the heavy cream. Stir continuously as the cream mixes with the red oil and turns a beautiful pale orange.

Bring to a gentle simmer, then stir in the freshly grated parmesan cheese until the sauce thickens.

Toss in the fresh spinach and stir for 1 minute until wilted.

Add your cooked pasta directly into the sauce. Toss vigorously! If the sauce is too thick, splash in a little of your reserved pasta water until it reaches the perfect glossy consistency.

Serve immediately with extra parmesan on top!

09/15/2026

𝗧𝗛𝗘 𝗙𝗟𝗘𝗩𝗢 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘:
🛒 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 1 lb Large Sea Scallops (muscle removed)
• 1 tbsp High-heat neutral oil (Avocado or Canola)
• 2 tbsp Unsalted butter
• 2 cloves Garlic (crushed)
• 2 sprigs Fresh Thyme
• Kosher salt & freshly cracked black pepper
• Fresh lemon juice (to serve)

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
Remove the scallops from the fridge 15 minutes before cooking. Use a paper towel to pat them aggressively dry on all sides.

Preheat your oven to 325°F (160°C). Prepare four ceramic ramekins in a deep baking dish.

In a saucepan, heat the 1/2 cup sugar and water over medium-high heat. Do not stir! Swirl the pan until it turns a deep, dark amber color.

Immediately pour the hot caramel evenly into the bottom of the ramekins. Let it harden.

In a bowl, gently whisk the eggs, egg yolks, and remaining sugar. Do not beat aggressively; you want to avoid creating air bubbles!

In a separate pot, heat the milk and heavy cream until steaming (not boiling).

Slowly stream the hot milk mixture into the eggs while whisking continuously (tempering the eggs). Stir in the vanilla and salt.

Pour the custard mixture through a fine-mesh strainer directly into the ramekins over the hardened caramel.

Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake for 35-40 minutes until the edges are set but the center still jiggles slightly.

Chill in the fridge for at least 4 hours. Run a knife around the edge, flip onto a plate, and lift the ramekin!

08/27/2026

The ultimate taco experience is all about the dip. 🌮 The secret to authentic, 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁-𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝗤𝘂𝗲𝘀𝗮𝗯𝗶𝗿𝗿𝗶𝗮 is skimming the bright red chili fat off the top of your consommé and using it to fry your tortillas. That is how you get that iconic crimson color and incredibly crispy, flavorful crust.

Save this technique to your collection! 📌

𝗧𝗛𝗘 𝗙𝗟𝗘𝗩𝗢 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘:

🛒 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 3 lbs Beef Chuck Roast (cut into large chunks)
• 5 Dried Guajillo chiles & 2 Dried Ancho chiles (stemmed/seeded)
• 1 large White Onion (halved)
• 4 cloves Fresh Garlic
• 4 cups Beef broth
• 1 tbsp Cumin & 1 tbsp Mexican Oregano
• 12 Small Corn Tortillas
• 3 cups Oaxaca or Monterey Jack cheese (freshly grated)
• Fresh Cilantro and diced white onions (to serve)

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

Toast the dried chiles in a dry skillet for 2 minutes until fragrant, then soak them in hot water for 15 minutes to soften.

Blend the softened chiles, half of the white onion, garlic, cumin, oregano, and a splash of beef broth into a smooth red paste.

Heavily salt the beef chunks and sear them in a large pot over high heat until browned on all sides.

Pour the red chile paste and the remaining beef broth over the meat. Bring to a boil, cover, and simmer on low for 3 hours until the beef is incredibly tender and falls apart.

Remove the beef and shred it with two forks.

𝗧𝗛𝗘 𝗦𝗘𝗖𝗥𝗘𝗧: Skim the red fat/oil floating at the top of your broth (consommé). Dip a corn tortilla entirely in this fat.

Place the fat-soaked tortilla on a hot skillet. Top with shredded cheese, shredded beef, cilantro, and onions.

Fold the taco in half and fry until both sides are deeply crispy and the cheese is fully melted.

Serve with a small bowl of the hot consommé broth for dipping!

08/23/2026

The ultimate comfort food requires patience. 🧅 The secret to authentic, 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁-𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝗙𝗿𝗲𝗻𝗰𝗵 𝗢𝗻𝗶𝗼𝗻 𝗦𝗼𝘂𝗽 isn't the broth—it is taking the full 45 minutes to properly caramelize your onions low and slow until they turn into a rich, dark, sweet jam. Do not rush the onions!

Save this technique to your collection! 📌

𝗧𝗛𝗘 𝗙𝗟𝗘𝗩𝗢 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘:

🛒 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 5 large Yellow Onions (thinly sliced)
• 4 tbsp Unsalted butter
• 2 cloves Garlic (minced)
• 1/2 cup Dry white w**e (to deglaze)
• 6 cups High-quality Beef broth
• 2 sprigs Fresh thyme
• 1 Bay leaf
• Kosher salt & freshly cracked black pepper
• 1 French Baguette (sliced and toasted)
• 2 cups Gruyère cheese (freshly grated)

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

Melt butter in a large heavy-bottomed pot over medium heat. Add the sliced onions.

Cook the onions slowly for 40-45 minutes, stirring occasionally, until they reduce down and become a deep, rich, caramelized brown.

Add the minced garlic and cook for 1 minute until fragrant.

Pour in the white w**e to deglaze the pan, scraping up all the delicious browned bits stuck to the bottom.

Pour in the beef broth, then add the fresh thyme, bay leaf, salt, and pepper.

Bring to a boil, then reduce heat and let it simmer gently for 30 minutes to develop the flavor. Remove the thyme sprigs and bay leaf.

Ladle the hot soup into oven-safe ceramic crocks.

Float 1-2 thick slices of toasted baguette on top of the soup in each crock.

Generously pile the grated Gruyère cheese over the bread, letting it hang over the edges of the bowl.

Place the crocks under the oven broiler for 3-5 minutes until the cheese is aggressively bubbling and deeply golden brown. Serve immediately!

08/20/2026

Stop settling for dry, boring dinners. 🍝 The secret to the most 𝗶𝗻𝗰𝗿𝗲𝗱𝗶𝗯𝗹𝗲 𝗰𝗵𝗲𝗲𝘀𝗲 𝗽𝘂𝗹𝗹 is stuffing your meatballs with whole-milk mozzarella blocks, not the pre-shredded stuff in a bag. Simmering them directly in the marinara sauce guarantees they stay incredibly juicy while the cheese melts into pure lava inside.

Save this technique to your collection! 📌

𝗧𝗛𝗘 𝗙𝗟𝗘𝗩𝗢 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘:

🛒 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 1 lb Ground Beef (80/20 blend for moisture)
• 1/2 lb Ground Pork
• 1/2 cup Italian breadcrumbs (soaked in 1/4 cup milk)
• 1/4 cup Parmesan cheese (grated)
• 1 block Whole-milk Mozzarella (cut into 1-inch cubes)
• 2 cloves Garlic (minced)
• 1 jar High-quality Marinara sauce
• Kosher salt & freshly cracked black pepper
• 1 tbsp Olive oil

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

In a large bowl, mix the ground beef, ground pork, milk-soaked breadcrumbs, parmesan, garlic, salt, and pepper. Mix gently with your hands—do not overwork the meat or it will get tough!

Grab a golf-ball-sized handful of the meat mixture and flatten it in the palm of your hand.

Place one solid cube of mozzarella directly in the center.

Fold the meat tightly around the cheese, rolling it into a ball and sealing any cracks so the cheese cannot escape while cooking.

Heat olive oil in a large skillet over medium-high heat.

Sear the meatballs for about 2 minutes per side until a dark, messy crust forms. (They do not need to be cooked all the way through yet).

Pour the marinara sauce directly into the pan around the meatballs.

Lower the heat, cover the pan, and let them simmer in the bubbling sauce for 15 minutes.

Serve immediately while the cheese core is still dangerously molten!

08/18/2026

Stop eating dry, boring sandwiches. 🧀 The secret to the 𝘂𝗹𝘁𝗶𝗺𝗮𝘁𝗲 𝗴𝗿𝗶𝗹𝗹𝗲𝗱 𝗰𝗵𝗲𝗲𝘀𝗲 isn't just the bread—it is combining Gruyère for that incredible stretch and sharp Cheddar for maximum flavor. Oh, and ditching the butter for mayonnaise on the outside of the bread to guarantee an aggressively crispy, golden crust that won't burn in the pan.

Save this technique to your collection! 📌

𝗧𝗛𝗘 𝗙𝗟𝗘𝗩𝗢 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘:

🛒 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 2 Thick slices of artisan Sourdough bread
• 1/2 cup Gruyère cheese (freshly grated)
• 1/2 cup Sharp Yellow Cheddar cheese (freshly grated)
• 2 tbsp Full-fat Mayonnaise
• 1 tbsp Unsalted butter (for the pan)
• A tiny pinch of black pepper

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

Grate your own cheese off the block. Pre-shredded bagged cheese is coated in anti-caking powder and will never melt or stretch perfectly.

Mix the grated Gruyère and Cheddar together in a bowl with a tiny pinch of black pepper.

Take your sourdough slices and generously coat one side of each slice completely edge-to-edge with mayonnaise.

Heat a heavy skillet or cast-iron pan over medium-low heat. Add the butter and let it melt.

Place one slice of sourdough into the pan, mayo-side down.

Immediately pile the shredded cheese mixture onto the bread. It will look like too much cheese—trust the process.

Place the second slice of bread on top, mayo-side up.

Cook low and slow for about 4-5 minutes until the bottom crust is deeply golden brown and the cheese begins to melt.

Carefully flip the sandwich with a wide spatula. Press down firmly for 5 seconds to meld the cheese and bread together.

Cook for another 3-4 minutes until the second side is aggressively crispy and the cheese is oozing out the sides. Serve immediately!

08/17/2026

This isn't burnt; it is 𝗮𝘂𝘁𝗵𝗲𝗻𝘁𝗶𝗰 𝗯𝗹𝗮𝗰𝗸𝗲𝗻𝗶𝗻𝗴. 🔥 The secret to this classic Cajun technique is coating the chicken in melted butter, burying it in spices, and throwing it into a completely 𝗱𝗿𝘆, 𝘀𝗺𝗼𝗸𝗶𝗻𝗴-𝗵𝗼𝘁 cast-iron skillet. The butter instantly chars the spices into an unbelievable, savory crust while locking every drop of juice inside.

Make sure you turn on your exhaust fan for this one! 📌

𝗧𝗛𝗘 𝗙𝗟𝗘𝗩𝗢 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘:

🛒 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 2 Boneless, skinless chicken breasts
• 3 tbsp Unsalted butter (melted)
• 2 tbsp Smoked paprika
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1/2 tsp Cayenne pepper (adjust for heat)
• 1 tsp Kosher salt & freshly cracked black pepper

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

In a small bowl, mix the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper to create your blackening rub.

Place a dry (NO OIL) cast-iron skillet over high heat for at least 5-7 minutes. You want the pan screaming hot until it is literally starting to smoke.

While the pan heats up, pat the chicken breasts completely dry with a paper towel.

Dip each chicken breast into the melted butter, ensuring it is fully coated.

Immediately dredge the butter-coated chicken into the spice rub. Press the spices firmly into the meat so a very thick layer sticks to all sides.

Carefully place the chicken into the dry, smoking skillet. Be prepared for immediate, heavy smoke!

Let it cook completely undisturbed for 3 to 4 minutes until a thick, black crust forms.

Flip the chicken and cook for another 3 to 4 minutes until the internal temperature reaches 165°F.

Remove from the pan and let it rest on a cutting board for 5 minutes before slicing so the juices redistribute.

08/16/2026

Stop eating soggy salmon. 🐟 Getting that intensely 𝗰𝗿𝗶𝘀𝗽𝘆, 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁-𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝘀𝗸𝗶𝗻 at home comes down to two absolute rules: patting the skin bone-dry with a paper towel, and using a fish spatula to press it firmly into the hot pan so it doesn't curl up.

Save this technique to your collection! 📌

𝗧𝗛𝗘 𝗙𝗟𝗘𝗩𝗢 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘:

🛒 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 2 Salmon fillets (skin-on, descaled)
• 1 tbsp High-heat neutral oil (Avocado or Canola)
• 1 tbsp Unsalted butter
• Kosher salt & freshly cracked black pepper
• 1 Fresh lemon (for serving)

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

Use the back of a knife to scrape any excess moisture off the salmon skin, then pat it aggressively dry with paper towels. Leave it on a plate in the fridge uncovered for 15 minutes to dry it out even further.

Season the meat side generously with salt and pepper. Right before cooking, season the skin side heavily with salt (salt draws out the last bit of moisture for maximum crunch).

Heat a skillet over medium-high heat. Add the oil and let it get hot until it shimmers.

Carefully place the salmon fillets skin-side down.

𝗧𝗛𝗘 𝗦𝗘𝗖𝗥𝗘𝗧: Immediately take a fish spatula and press down firmly on the fillets for 15-20 seconds. As the skin cooks, it shrinks and curls. Pressing it down ensures the entire surface area stays flat against the hot pan to create an even crust.

Let it cook undisturbed for 4-5 minutes until the skin naturally releases from the pan.

Flip the salmon. Drop in the butter and let it foam. Baste the hot butter over the crispy skin for 1 minute until the fish is cooked to your liking.

Serve immediately skin-side up so it doesn't get soggy! Squeeze fresh lemon over the top.

Flevo

09/18/2026

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09/16/2026

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