Chloe Gebacz

Chloe Gebacz Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Chloe Gebacz, Food & Drink, Miami, FL.

11/10/2025

The secret to a perfectly baked Apple Pie? A simple brown paper bag. This 100-year-old recipe from Joan Nalley Buchanan (senior prop stylist ’s grandmother) is timeless and oh so delicious 🥧. Make it yourself at the link in bio. 🎥: .gebacz

11/10/2025

Easy enough for weeknights but elegant enough for holiday meals, this dish is sure to win over everyone at the table. To get the recipe, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients ⁃ 2 medium delicata squash (1½ pounds each) trimmed, halved lengthwise and seeded ⁃ 1½ tablespoons extra-virgin olive oil ⁃ 3 medium cloves garlic, grated (about 1 teaspoon), divided ⁃ ¼ teaspoon ground pepper ⁃ 2 tablespoons unsalted butter, softened ⁃ 1 tablespoon chopped fresh soft herbs, such as flat-leaf parsley and chives ⁃ ½ teaspoon salt ⁃ 2 tablespoons grated Parmesan cheese Directions 1. Preheat oven to 425°F. Score cut sides of squash halves in a crosshatch pattern, cutting about ¼ inch deep. Place cut-side up on a large rimmed baking sheet. 2. Combine 1½ tablespoons oil, ½ teaspoon garlic and ¼ teaspoon pepper in a small bowl. Brush the squash all over with the oil mixture, then place cut-side down on the baking sheet. Roast until tender, about 30 minutes. Flip the squash cut-side up. Increase oven temperature to broil and broil until browned, 5 to 7 minutes. 3. Meanwhile, stir together the softened butter, 1 tablespoon herbs, ½ teaspoon salt and the remaining ½ teaspoon garlic in a small bowl. 4. Brush the hot squash with the garlic-butter mixture; sprinkle with 2 tablespoons Parmesan.

11/05/2025

Trust us these Melting Sweet Potatoes with Maple Butter will be a hit on the Thanksgiving table. To get the recipe, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients ⁃ 2 pounds sweet potatoes, peeled and cut into 1-inch slices ⁃ 2 tablespoons melted butter ⁃ 1 tablespoon extra-virgin olive oil ⁃ ¾ teaspoon salt ⁃ ½ teaspoon ground pepper ⁃ ½ cup low-sodium vegetable broth or chicken broth ⁃ ¼ cup pure maple syrup ⁃ 1 tablespoon lemon juice Directions 1. Position rack in upper third of oven; preheat to 500 degrees F. 2. Toss sweet potatoes, butter, oil, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast, flipping once, until browned, 25 to 30 minutes. 3. Whisk broth, maple syrup and lemon juice together in a measuring cup. Carefully add the mixture to the pan. Continue roasting until most of the liquid is absorbed and the sweet potatoes are very tender, 5 to 8 more minutes. Serve hot.

11/05/2025

These crispy smashed loaded potatoes have all the features of your favorite baked potatoes but with an extra-crispy texture. To get the recipe, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients ⁃ 8 cups water ⁃ 1 teaspoon salt ⁃ 2 pounds new red potatoes, unpeeled ⁃ 3 tablespoons extra-virgin olive oil ⁃ ¾ teaspoon garlic salt ⁃ ¼ teaspoon ground pepper ⁃ ½ cup shredded Cheddar cheese ⁃ 2 slices cooked bacon, chopped ⁃ ⅓ cup sour cream ⁃ 2 tablespoons chopped fresh chives Directions 1. Position racks in upper and lower thirds of oven; preheat to 450°F. 2. Combine water and salt in a large pot; bring to a boil over high heat. Add potatoes; return to a boil. Reduce heat to medium-high and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well and pat the potatoes dry using a clean kitchen towel or paper towels; transfer to a large rimmed baking sheet. 3. Drizzle oil over the potatoes; sprinkle with garlic salt and pepper and toss to coat. Spread the potatoes evenly on the pan. Using a sturdy glass jar or mug, gently push down on each potato to smash it to 1/2-inch thickness, keeping the potato intact. 4. Roast the potatoes on the lower rack until golden and crispy, about 25 minutes. Remove from oven. Turn broiler to high. 5. Top the potatoes evenly with cheese and bacon; broil on the upper rack (about 6 inches from heat) until the cheese is melted, about 2 minutes. Transfer to a platter; dollop with sour cream and sprinkle with chives. Serve immediately.

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