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Rissy roo, New York, NY (2026)

04/28/2026

I grew up going to Baltimore every summer and eating crab cakes on the waterfront and I have spent my entire adult life trying to recreate that exact experience in my kitchen 😭 The secret to a real Baltimore crab cake is using ALL lump crab, barely any filler, and handling it as gently as you possibly can so those big pieces stay together. And Old Bay. Always Old Bay. This is Maryland on a plate 🦀🇺🇸
The Lineup:

1 lb lump crab meat, carefully picked through
¼ cup Duke's mayonnaise
1 egg, beaten
½ cup crushed Ritz crackers (about 12 crackers)
1½ tsp Old Bay seasoning
1 tsp Worcestershire sauce
1 tsp hot sauce
2 tbsp fresh parsley, chopped
2 tbsp butter plus 1 tbsp olive oil for cooking
Lemon wedges and remoulade for serving

The Move:
Gently pick through crab meat removing any shell pieces — handle very carefully to keep the large lumps intact. In a large bowl combine mayo, beaten egg, crushed Ritz crackers, Old Bay, Worcestershire sauce, hot sauce, and fresh parsley. Stir the binder mixture together first. Then add crab meat and fold — very gently — just until everything barely holds together. You want large visible pieces of crab throughout, not a paste. Form into 4-6 thick round patties by hand and place on parchment-lined pan. Refrigerate 30 minutes minimum — this helps them hold their shape while cooking. Heat butter and olive oil in a cast iron skillet over medium-high heat. Add crab cakes and cook without moving 4-5 minutes until deeply golden on the bottom. Flip once gently using a wide spatula. Cook another 4 minutes. Serve with lemon wedges and remoulade 😋

04/28/2026

I had Shrimp Étouffée for the first time at a little Creole restaurant in Lafayette Louisiana and I sat at that table for twenty minutes after finishing just processing what I had experienced 😭 Étouffée means "smothered" in French and that is exactly what happens — shrimp smothered in the most incredible dark buttery Cajun sauce over white rice. This is what Louisiana Creole cooking does better than anywhere else on earth 🦐🇺🇸
The Lineup:

1.5 lbs large shrimp, peeled and deveined
4 tbsp Challenge butter
3 tbsp all-purpose flour
1 green bell pepper, finely diced
1 yellow onion, finely diced
3 stalks celery, finely diced
4 cloves garlic, minced
1½ cups chicken broth
1 can diced tomatoes, drained
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1½ tsp Cajun seasoning
Salt and pepper
White rice and sliced green onions for serving

The Move:
Melt butter in a large heavy skillet over medium heat. Add flour and stir constantly cooking the roux until it turns a deep peanut butter color — about 8-10 minutes. Do not rush this step. Add the holy trinity — diced onion, green pepper, and celery — directly to the dark roux and cook 6-7 minutes stirring often until softened. Add garlic and cook 60 seconds. Pour in chicken broth slowly while stirring constantly — the sauce will thicken immediately. Add drained diced tomatoes, Worcestershire sauce, hot sauce, and Cajun seasoning. Stir to combine and simmer 10 minutes until the sauce is thick and rich. Season generously with salt and pepper. Add shrimp to the sauce and cook 3-4 minutes until pink and just cooked through — do not overcook. Serve immediately over fluffy white rice and scatter green onions over the top 😋

04/27/2026

I tried Detroit style pizza for the first time last year and I genuinely could not understand how a pizza could have a CRISPY CARAMELIZED CHEESE CRUST around all four edges from where the cheese melts against the pan 😩 That is the frico crust and it is the greatest pizza innovation in American history. Deep airy bread base, crispy cheesy edges, sauce on TOP — Detroit figured out something that the rest of the world is only now catching up to 🍕🇺🇸
The Lineup:

2½ cups all-purpose flour
1 packet rapid rise yeast
1 cup warm water
1 tsp sugar, 1 tsp salt
2 tbsp olive oil (plus generous amount for the pan)
2 cups shredded brick cheese or white cheddar
1 cup shredded mozzarella
¾ cup Rao's Marinara sauce
Hormel pepperoni slices

The Move:
Mix warm water, yeast, and sugar — wait 5 minutes until foamy. Add olive oil, salt, and flour and mix until combined — knead 5 minutes into a soft dough. Cover and rise 1 hour. Pour very generous olive oil into a 9x13 dark metal baking pan — coat the entire bottom and sides. Press dough into the oiled pan all the way to the corners. Cover and proof 30-45 minutes until puffed. Preheat oven to 500°F. Mix both cheeses together and scatter over the ENTIRE surface of the dough pressing cheese all the way against the pan walls on all four sides — this is what creates the frico crust. Place pepperoni over the cheese layer. Spoon marinara in two parallel stripes lengthwise across the top — sauce goes on top in Detroit style. Bake 15-18 minutes until the edge cheese is deeply caramelized and the top is golden. Let rest 5 minutes before cutting into squares 😋🔥

04/27/2026

I went to Oahu three summers ago and ate Huli Huli chicken from a roadside stand and spent the entire rest of the trip trying to figure out what was in that glaze 😭 Sweet pineapple, salty soy, fresh ginger, sticky honey — it caramelizes on the chicken into the most incredible tropical crust. I finally nailed it at home and every time I make it my whole family says it tastes like vacation 🌺🇺🇸
The Lineup:

2 lbs bone-in chicken thighs
½ cup Dole pineapple juice
⅓ cup Kikkoman soy sauce
¼ cup Sue Bee honey
3 tbsp Heinz ketchup
1 tbsp apple cider vinegar
1 tsp ground ginger
3 cloves garlic, minced
Sliced green onions and rice for serving
Fresh pineapple rings for grilling

The Move:
Whisk together pineapple juice, soy sauce, honey, ketchup, apple cider vinegar, ginger, and garlic until combined. Reserve half the marinade in a small saucepan for the glaze. Place chicken in a zip lock bag and pour remaining marinade over — seal and marinate in the fridge 4 hours minimum, overnight is better. For the glaze bring reserved marinade to a simmer in the small saucepan over medium heat and cook 8-10 minutes until thickened and glossy. Heat a cast iron grill pan over medium-high heat and brush with oil. Grill marinated chicken skin-side-down 6-7 minutes without moving. Flip and brush the cooked side generously with the reduced glaze. Cook another 6-7 minutes. Brush with glaze one more time per side. Grill pineapple rings alongside 2-3 minutes per side until caramelized. Serve over rice with extra glaze drizzled over and green onions scattered on top 😋

04/27/2026

Texas de Brazil charges $60 a person and every single time I leave I think about that picanha for weeks 😭 Picanha is the Brazilian queen of all steaks — a sirloin cap with a thick fat layer that renders into the most incredible golden crust while the inside stays perfectly pink and juicy. I cracked the home version last month and my husband said we never need to go to a steakhouse again. HIGH praise from a man who loves steakhouses 🥩🔥The Lineup:

2-3 lb beef sirloin cap (picanha) or top sirloin roast
3 tbsp kosher coarse salt — that is the entire seasoning, nothing else
1 tbsp olive oil
For Chimichurri:
1 cup fresh parsley, finely chopped
4 cloves garlic, minced
3 tbsp olive oil
2 tbsp red wine vinegar
½ tsp red pepper flakes
Salt to taste
The Move:
Score the fat cap in a crosshatch diamond pattern cutting about halfway through — this allows the fat to render evenly. Rub the entire roast with coarse kosher salt only on every surface — this is the authentic Brazilian preparation and nothing else is needed. Let the meat rest at room temperature 30 minutes. Fold the roast into a C-shape with the fat cap on the outside and thread onto a long metal skewer. Heat a cast iron skillet screaming hot over high heat with olive oil. Sear fat-side-down 5-6 minutes until the fat cap is deeply golden and rendered. Sear the other sides 2 minutes each. Transfer skewer to an oven-safe rack and broil 8-12 minutes until internal temperature reaches 130°F for medium-rare. Rest 10 minutes. Slice against the grain into thick pieces. Make chimichurri while resting — mix all ingredients together and serve alongside 😋

04/27/2026

I need to tell you about a sandwich that has french fries AND coleslaw INSIDE it and it is from Pittsburgh and it is one of the greatest ideas any human has ever had 😂 Primanti Brothers has been making this sandwich since 1933 and the concept is that steelworkers needed everything in one hand — meat, egg, fries, slaw, all inside the bread. I made it at home last weekend and my family stared at it for thirty seconds before attacking it 🥪🇺🇸
The Lineup:

4 thick slices Italian bread
6 oz capicola or deli ham, piled high
2 slices American cheese
2 eggs
1 cup shoestring fries, cooked crispy
1 cup shredded coleslaw mix
2 tbsp white vinegar + 1 tbsp sugar + pinch of salt (coleslaw dressing)
2 Roma tomatoes, thickly sliced
2 tbsp butter

The Move:
Make the coleslaw first — toss shredded coleslaw mix with white vinegar, sugar, and salt. Let sit 15 minutes — it should be tangy and simple, not creamy. Cook shoestring fries in the air fryer until extra crispy. Butter one side of each bread slice and toast buttered-side-down in a skillet until golden. Fry eggs sunny-side-up in butter until whites are fully set. Now build in this exact order: bottom bread slice, pile the capicola, lay American cheese over the meat, place fried egg on the cheese, pile the hot crispy fries directly on the egg, pile the tangy coleslaw on the fries, lay thick tomato slices on the coleslaw, top bread slice pressed firmly down. You will need both hands and possibly a second person to hold it together while you eat it 😋

04/27/2026

I spent a week in Seattle and ate clam chowder in a sourdough bread bowl every single day without a single regret 😭 The Pacific Northwest does something to clam chowder that makes it thicker, smokier, and richer than anything else and I have been trying to replicate it ever since I got home. The secret is cooking the clam juice directly into the base and using the bacon drippings for the roux — this chowder will ruin all other clam chowder for you forever 🦪🇺🇸
The Lineup:

3 cans (6.5 oz each) Snow's chopped clams — reserve all the juice
6 strips thick-cut bacon, chopped
1 small yellow onion, diced
3 stalks celery, diced
1 lb baby Yukon gold potatoes, diced small
4 tbsp butter
¼ cup all-purpose flour
2 cups chicken broth
1½ cups heavy cream
1 tsp Old Bay seasoning
Fresh thyme
Sourdough bread bowl and oyster crackers for serving

The Move:
Cook chopped bacon in a large Dutch oven over medium heat until deeply crispy. Remove bacon but leave all the drippings in the pot. Add diced onion and celery to the drippings and cook 5 minutes until softened. Add butter, let it melt, then sprinkle flour over everything and stir for 2 minutes creating a roux. Pour in reserved clam juice from all three cans plus chicken broth — whisk constantly until smooth. Bring to a simmer and cook 5 minutes until slightly thickened. Add diced potatoes and cook 12-15 minutes until completely fork tender. Pour in heavy cream and stir. Add chopped clams — do not cook long after adding the clams or they get tough, just 2-3 minutes to warm through. Season with Old Bay, salt, and pepper. Serve in sourdough bread bowls with crispy bacon crumbled over the top and oyster crackers alongside 😋

04/27/2026

My first night in Barcelona I sat at a tiny tapas bar and ordered patatas bravas before I even looked at the rest of the menu and they were so good I ordered a second plate before the first one was finished 😂 Crispy roasted potatoes with a smoky spicy bravas sauce AND a creamy garlic aioli — you need both and the moment you dip a potato chunk into each sauce you will understand why Spain has the greatest food culture in Europe and I will not be taking questions 🇪🇸🥔
The Lineup:

2 lbs Russet potatoes, cut into chunky irregular pieces
3 tbsp olive oil
1 tsp smoked paprika
Salt and pepper
For Bravas Sauce:
½ cup Hunt's crushed tomatoes
1 tsp smoked paprika
½ tsp hot paprika or cayenne
1 clove garlic, minced
1 tbsp olive oil
1 tsp apple cider vinegar
Salt to taste
For Garlic Aioli:
½ cup Duke's mayo
2 cloves garlic, minced very fine or grated
1 tbsp fresh lemon juice
Salt to taste

The Move:
Preheat oven to 425°F. Toss potato chunks with olive oil, smoked paprika, salt, and pepper until thoroughly coated. Spread in a single layer on a large sheet pan — do not crowd or they steam instead of roast. Roast 35-40 minutes flipping once halfway until deeply golden and crispy on all sides. While potatoes roast make bravas sauce — cook garlic in olive oil 30 seconds, add crushed tomatoes, both paprikas, and apple cider vinegar. Simmer 8-10 minutes until thick and concentrated. Season with salt. Make aioli — simply mix mayo with grated garlic, lemon juice, and salt. Taste and adjust. Pile roasted potatoes high on a plate. Drizzle bravas sauce generously over one side. Drizzle aioli generously over the other side. Let them meet in the middle. Dust with smoked paprika and serve immediately with toothpicks 😋🔥

04/26/2026

I had Iskender Kebab in Istanbul at a tiny restaurant near the Grand Bazaar and I thought the waiter had made a mistake when he poured hot buttered tomato sauce over yogurt 😂 I was very wrong. The combination of charred meat, cold yogurt, and hot tomato butter soaking into the pita beneath it is one of the most sophisticated flavor combinations Turkey has ever produced. I made it at home last month and my family said it was unlike anything they had ever tasted 🇹🇷✨
The Lineup:

1 lb ground lamb (or 80/20 beef)
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp cumin
½ tsp coriander
Salt and generous black pepper
1 tbsp Worcestershire sauce
For the tomato butter sauce:
1 can (14 oz) Hunt's crushed tomatoes
4 tbsp butter
Salt and ½ tsp paprika
For serving:
Thick pita bread, torn into pieces
1 cup Chobani full-fat Greek yogurt
Fresh parsley and sumac for garnish

The Move:
Mix ground meat with minced garlic, smoked paprika, cumin, coriander, salt, pepper, and Worcestershire sauce until completely combined. Shape into long flat oval kebabs about 4 inches long and 1 inch thick. Heat a cast iron skillet over high heat. Cook kebabs 3-4 minutes per side until deeply charred and cooked through. Make tomato butter sauce — simmer crushed tomatoes in a small saucepan 5 minutes then swirl in butter until melted and glossy. Season with salt and paprika. To serve: arrange torn pita pieces across the bottom of a wide plate. Slice kebabs and lay over the pita. Spoon cold Greek yogurt generously alongside the kebabs. Pour the hot tomato butter sauce dramatically over the kebabs and pita — the hot sauce and cold yogurt contrast is the entire magic of this dish. Scatter fresh parsley and sumac over everything 😋

04/26/2026

Belgium is world famous for chocolate, waffles, and beer — and this dish uses all of that Belgian beer obsession to make the most incredible braised beef I have ever eaten in my life 😭 Carbonnade Flamande is Belgian beef stew cooked in beer with caramelized onions and a little mustard and it tastes like something that has been simmering for a thousand years. My whole family sat at the table in complete quiet which in my house means it was absolutely extraordinary 🇧🇪🍺
The Lineup:

2.5 lbs beef chuck, cut into 2-inch chunks
2 cans Belgian-style lager or any lager beer
2 large yellow onions, very thinly sliced
1 cup beef broth
2 tbsp whole grain mustard
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
2 tbsp butter
Fresh thyme sprigs and 2 bay leaves
Salt and generous black pepper
Crusty bread or fries for serving

The Move:
Pat beef dry and season generously with salt and pepper. Melt butter in a large Dutch oven over high heat and sear beef in batches — do not crowd — until deeply mahogany-brown on all sides. Remove and set aside. Reduce heat to medium and add all the sliced onions to the same pot. Cook stirring occasionally for 18-20 minutes until deeply golden and fully caramelized — this step is non-negotiable. Pour in beer and beef broth scraping up every browned bit from the bottom. Stir in whole grain mustard, brown sugar, apple cider vinegar, and Worcestershire sauce. Return beef to the pot and tuck in thyme sprigs and bay leaves. Cover and braise on lowest heat 2-2.5 hours until beef is completely fall-apart tender. Remove bay leaves and thyme. Taste and adjust seasoning. Serve with crusty bread or thick fries for dipping in that magnificent dark beer sauce 😋

04/26/2026

I grew up in Maine and a lobster roll in summer is not optional — it is a requirement for mental health 😂 I've been living in the Midwest for six years and recreating this at home is the thing that keeps me going through landlocked winters. Cold creamy lobster salad inside a buttery toasted split-top bun is one of the most perfect food combinations ever created and anyone who puts warm butter on a lobster roll instead of mayo is legally wrong 🦞🇺🇸
The Lineup:

1 lb cooked lobster meat, cut into generous chunks
4 split-top New England hot dog buns
3 tbsp Duke's mayonnaise
1 stalk celery, very finely diced
1 tbsp fresh lemon juice
1 tsp Old Bay seasoning
2 tbsp fresh chives, snipped
3 tbsp butter (for toasting buns)
Salt and pepper
Extra Old Bay and lemon for serving

The Move:
Gently mix lobster chunks with mayonnaise, finely diced celery, lemon juice, Old Bay, and chives. Season lightly with salt and pepper — taste carefully since the lobster has its own sweetness. Do not overmix — you want visible generous chunks of lobster throughout, not a paste. Refrigerate the lobster salad for at least 20 minutes — cold lobster salad in a warm toasted bun is the contrast that makes this perfect. Butter the flat sides of each split-top bun generously. Toast buttered-side-down in a skillet over medium heat 2-3 minutes until deeply golden and crispy. Open the bun and immediately pile the cold lobster salad as high as it will go — be generous, do not hold back. Top with a pinch of Old Bay and fresh chives. Serve with Cape Cod chips and a lemon wedge 😋

04/26/2026

The first time I saw a Basque burnt cheesecake I thought someone had made a mistake and burned their dessert 😂 Then I learned this is intentional and FROM THE BASQUE REGION OF SPAIN and I went and made one immediately. No crust. Six ingredients. Oven cranked as high as it goes. And you end up with this dark dramatic caramelized exterior hiding the most impossibly creamy barely-set interior you have ever tasted. This cheesecake broke my brain in the best way 🇪🇸🖤
The Lineup:

16 oz Philadelphia cream cheese, room temperature
1 cup granulated sugar
4 eggs, room temperature
2 cups heavy cream, room temperature
2 tbsp all-purpose flour
1 tsp vanilla extract
Pinch of salt

The Move:
Preheat oven to 425°F — yes that high, do not question it. Line a 9-inch springform pan with two sheets of overlapping parchment paper pressing it against the sides and letting it rise several inches above the rim — the crinkled parchment is part of the look. Beat cream cheese until completely smooth with no lumps — this is critical. Add sugar and beat until combined. Add eggs one at a time beating after each. Add vanilla and salt. Pour in heavy cream and beat until smooth. Sift flour over the batter and fold in gently. Pour the silky batter into the lined pan. Bake at 425°F for 50-60 minutes — the top should be dramatically dark, almost burnt-looking, deeply caramelized. The center will still jiggle significantly — this is correct and exactly what you want. Cool completely to room temperature then refrigerate at least 4 hours. The interior will set into the most extraordinary creamy texture 😋✨

Rissy roo

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