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Cook With Kris, 4040 Central Florida Parkway, Orlando, FL (2026)

10/16/2026

A few small details can completely change how a simple shrimp pasta feels.

For this one, I focus on three things: building the sauce in the same pan as the shrimp, using bronze-cut spaghetti so the rougher surface holds onto the sauce better, and taking an extra minute to plate it intentionally.

For the shrimp
• Shrimp
• Olive oil
• Sea salt + pepper blend from
• Chili Lover pepper blend from

For the pasta
• Bronze-cut spaghetti
• Butter
• Olive oil
• Plenty of sliced garlic
• Calabrian pepper paste
• Pasta water
• Fresh lemon
• Fresh parsley

Season the shrimp before it hits the pan and sear until nicely browned, then remove.

In the same pan, add butter and olive oil, then sauté the sliced garlic and Calabrian pepper paste. Add pasta water to help emulsify everything into a glossy sauce.

Add the spaghetti, lemon and parsley, return the shrimp, and toss until everything is coated.

For plating, I use a pastry ring to give the pasta a little height, spoon the garlicky sauce over the top, and finish with one shrimp.

I cooked this in my pan. My affiliate link is in my bio and in this video, and code INTHEKITCHENWITHKRIS gives 15% off. (I may earn a commission from purchases made through my link.)

Save this one for your next pasta night.

10/15/2026

How to infuse fresh pasta dough with porcini mushrooms.

The easiest way is to grind dried porcini into a very fine powder and mix it directly into the flour before adding the eggs.

I use about 10% mushroom powder based on the flour weight, so for 200 g flour, I use 20 g dried porcini.

PORCINI-INFUSED PASTA DOUGH
• 200 g 00 flour
• 20 g dried porcini mushrooms, finely ground
• 2 large eggs
• Pinch of salt
• 1–2 tsp water, only if needed

How to make it:

1. Grind the dried porcini until they become a very fine powder.
2. Mix the mushroom powder thoroughly with the flour so the flavor is evenly distributed through the dough.
3. Form a well, add the eggs and salt, then gradually bring the flour into the center.
4. Knead for about 8–10 minutes, until the dough is smooth and firm. If it feels too dry to come together, add water just 1 teaspoon at a time.
5. Wrap and rest the dough for 30 minutes.
6. Roll it into thin sheets and cut into tagliatelle, pappardelle, or whatever shape you prefer.
7. Cook in well-salted boiling water for about 2–3 minutes.

Because the porcini flavor is already built into the pasta itself, I like keeping the sauce simple. Butter, shallot, cream, Parmesan, black pepper, and a little pasta water are more than enough.

The bigger idea here is that fresh pasta dough can carry flavor, so you’re not limited to plain egg pasta.

Save this for the next time you make fresh pasta.
Porcini is just one way to flavor the dough. Want me to share more?

10/13/2026

This garlic shrimp spaghetti comes together quickly, but the little details make a difference. I used bronze-cut spaghetti because the surface is slightly rougher than standard pasta, which gives the sauce more to cling to and helps every strand stay nicely coated.

For the shrimp

* Shrimp
* Olive oil
* Sea salt + pepper blend
* Chili Lover pepper blend. Provided rich, spicy heat, I love the pepper blend in this.

For the pasta

* Bronze-cut spaghetti
* Butter
* Olive oil
* Plenty of sliced garlic
* Calabrian peppers paste
* Pasta water
* Fresh lemon
* Fresh parsley

Season the shrimp and sear them in a hot pan until just cooked, then remove.

Add a little butter and olive oil to the same pan, followed by the sliced garlic and pepper paste. Let that cook briefly, then add pasta water to loosen everything into a glossy sauce. Add a touch of fresh lemon juice.

Add the spaghetti, return the shrimp, and toss everything together with fresh parsley.

I cooked this in my pan, linked in my bio & in this video. Code INTHEKITCHENWITHKRIS gives 15% off (I may earn a commission from purchases made through my link.)

Save this recipe for your next pasta dinner or lunch. 😉

10/06/2026

Part 1: How to clean mussels before cooking.

Mussels are one of those ingredients that can feel a little intimidating until you know what to look for.

Before cooking:

• Discard any mussels with cracked or broken shells.
• If a mussel is slightly open, tap or gently squeeze it. If it doesn’t close, discard it.
• Rinse the mussels well under cold running water, scrubbing the shells to remove any grit, debris, or buildup.
• Remove the “beard” by gripping the fibers and pulling firmly toward the hinge.
• Give them one final rinse before cooking. Unlike clams, farmed mussels generally don’t need a saltwater purge.

And after cooking, discard any mussels that remain closed.

In Part 2, I’ll share my favorite way to cook them: Mussels Dijonnaise with fennel, white w**e and Dijon.

Save this for the next time you cook mussels.

10/03/2026

Steak crostini with burrata, creamy mushrooms, and deeply seared steak.

What makes this one so good is the contrast in every bite: crisp toasted baguette, creamy burrata, rich mushrooms with thyme and garlic, and thinly sliced steak on top.

INGREDIENTS
2 tbsp olive oil
1 lb mushrooms, thinly sliced
1 tbsp fresh thyme leaves
2 garlic cloves, minced
¼ cup heavy cream
1 top sirloin filet steak, or hanger steak, flat iron, tenderloin, or New York strip
2 tbsp butter
1 ball burrata
1 baguette, sliced and toasted
Salt + freshly cracked black pepper

GARNISH OPTIONS
Fennel fronds
Cilantro leaves
Chives
Fresh basil
Fresh oregano

Cook the mushrooms with olive oil, butter, and thyme until nicely browned. Add the garlic, season, then stir in the cream and cook until slightly thickened.

Sear the steak to your preferred doneness, let it rest for at least 10 minutes, then slice thinly.

To assemble: toasted baguette → burrata → creamy mushrooms → sliced steak → fresh herbs.

Rich, savory, creamy, and perfect for entertaining.

Save this for your next gathering. 🥂

10/03/2026

Did you know you can flavor fresh pasta dough itself?

For this variation, I ground dried porcini mushrooms into a very fine powder and mixed them directly into the flour.

Dried mushrooms work especially well because they add concentrated flavor without bringing much extra moisture into the dough, so you get that earthy porcini flavor throughout every strand.

I used the mushroom powder at about 10% of the flour weight. For 200 g of flour, that’s 20 g of dried mushrooms.

PORCINI MUSHROOM TAGLIATELLE

200 g 00 flour
20 g dried porcini mushrooms, finely ground
2 large eggs
1 to 2 tsp water, only if needed
Pinch of salt

Grind the dried mushrooms into a fine powder and mix with the flour. Add the eggs and salt, bring the dough together, then knead until smooth. If it feels too dry, add water a little at a time.

Wrap and rest for 30 minutes, then roll into thin sheets and cut into tagliatelle.

Porcini is just one way to do it. Fresh pasta dough can also be flavored with herbs, black pepper, spinach, citrus zest, and so much more.

Once you start playing with what goes into the dough, fresh pasta becomes a lot more interesting.

Save this one if you want to try flavored fresh pasta.

10/01/2026

A day at École Ritz Escoffier, the renowned culinary school inside the Ritz Paris, for a hands-on cooking masterclass.

Named after Auguste Escoffier, one of the most influential figures in modern French cuisine, the school carries a lot of history and prestige, so getting to spend the day cooking there felt very special.

During the masterclass, we prepared a lobster main course and dessert, but what I loved most was everything I learned around the lobster itself: how to handle it properly, break it down, and use every part of it to build flavor, especially when making the bisque.

That is the kind of cooking I am always drawn to learning more about. Not just following a recipe, but understanding the ingredient, the technique, and why each step matters.

I left with new techniques I want to practice again at home and even more appreciation for how much there always is to learn in the kitchen.

And that is probably one of my favorite things about cooking. There is always another technique, another ingredient, another way to get better.

09/25/2026

The easiest way to remove thyme leaves quickly, especially when you’re working with a big bunch.

Rub the thyme over a cooling rack with a little pressure and the leaves fall right through while the stems stay behind. It works with fresh thyme, and it’s even easier with dried thyme.

Such a simple kitchen trick, but a huge time-saver.

Save this for the next time you’re cooking with thyme.

09/22/2026

My husband made a version of this for me when we first met 10 years ago, and I still think about it!

The combination of ingredients may seem strange at first, but somehow every flavor works together: savory sardine omelet, sweet plantain, smoky bacon, creamy avocado and cream cheese, with just enough habanero heat.

It’s sweet, salty, spicy, creamy, and one of the best sandwiches I’ve ever had.

FOR THE SARDINE OMELET
2 eggs
Salt + black pepper
1 can sardines, drained and mashed
Softened butter
Garlic powder
Habanero pepper sauce, to taste

FOR THE SANDWICH
Bread of choice
Cream cheese
Fried or air-fried plantain
Cooked bacon
Avocado

I know the combination sounds unexpected, but this is one of those sandwiches you really have to taste before judging. 😉

Would you try it?

Cook With Kris

10/16/2026

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10/13/2026

10/06/2026

10/03/2026

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