Brad’s Sourdough

We all know that I love Brad Leone, my sourdough starter is named after him. I got his new cookbook for Christmas and was excited to see that he shared his sourdough recipe. Brad’s recipe is completely different from Claire Saffitz recipe that I had been using from the New York Times. Brad’s recipe incorporates olive oil which brings out a fatty flavor that I love in the bread. Brad also doesn’t require you to knead the dough for 20 minutes, which my arms appreciate. If you’re making bread at all it’s increcibly important to have a kitchen scale.


You need a total of 1000g of flour, it can be of different types, but Brad notes it also can be 1000g of all the same

  • 700 g Bread Flour
  • 150g Rye Flour [I used whole wheat]
  • 150 Fine Italian Flour/type “00” [ I just used the bread flour again]
  • 750g Filtered, Room Temp Water
  • 15g Fine Salt
  • 30g Extra-Virgin Olive Oil [I had a little fun here and used my herbs de provence oil]
  • 150g Active Starter, fed the night before

Lets Get Cooking

Sift the flours together into a large bowl and mix in the water. You want the flours to autolyze which will help build up the gluten development. Make sure there is no dry flour left in the bowl. Cover and let sit for at least 30 minutes, you can let it sit for longer.

Once you’re done letting the flours autolyze, add salt + oil + starter to the flour mixture. Using your hands, knead the mixture into a smooth uniform ball. You can knead by gently pulling the dough and folding it over itself, or whatever kneading method works for you. Once you get the dough how you like it, place it back in the bowl and cover with plastic wrap. This will begin the fermenting process. Be sure to leave the dough at room temperature.

Here’s the part where you need to watch.

Every 60 minutes during the fermenting process you’re going to have to ‘turn’ the dough. This is done by wetting your hands and pulling up a side of the dough and folding it over itself. Turn 90 degrees and complete these ‘turns’ on all 4 sides. After each turn, cover again and let the dough rest. Depending on how your dough is fermenting you may do 3 turns, you may do 6. Once you’ve noticed that the dough has about doubled in size in the bowl and has a light and airy texture.

Once your fermentation is done it’s time to shape and bake! Flour a surface and let the dough fall out. Cut the dough in half if you are making bread, if you are making pizza dough, cut it into 4 equal pieces. With a bench scraper, slide it under the dough and turn, making it into a ball almost. Have floured bowls ready to place the shaped dough back into it and cover. Flip the dough into the floured bowl so that the bottom of the loaf is facing up. You can refrigerate for a day, which I recommend. Or you can bake that day.

Preheat the oven to 500F and place the dutch oven with the lid on into the oven. Gently flip out the dough onto a floured piece of parchment paper. Cut the top of the dough so it can release steam while baking. Place the dough/parchment into the dutch oven, cover, lower the temp to 460F and bake for about 20-25 minutes. Remove the lid and then let bake for another 45 minutes.

Let sit for about an hour before cutting into it!

If you’re making pizza with the dough, follow along with my sourdough pizza recipe after making the dough!

Made with Love,


Stuffed Dates – Antoni’s ‘Perfect Bite’

Ever since I’ve had Antoni’s cookbook I’ve wanted to make these dates. I never knew the right time. I just moved into my own apartment and I thought, YES, I CAN MAKE THOSE DATES FOR A HOUSE WARMING PARTY. I know, what a necessary thing to think about when you are moving. Though my housewarming party got canceled due to weather, I still made these dates and enjoyed them on the couch. Antoni’s right, it really is the perfect bite. Salty, sweet, savory, and a multitude of textures as well. See if you agree.


  • 24 Medjool Dates, pitted
  • 1/4 lb Thinly Sliced Proscuitto
  • 3 oz Blue Cheese
  • 24 Roasted Salted Almonds, preferably Marcona

Let’s Get Cooking

Preheat the oven to 375F and line a baking sheet with parchment paper. [ I didn’t have a baking sheet yet so I used a muffin tin & that worked too].

Tear the pieces of Proscuitto lengthwise to get about 24 strips

Cut the dates along the side and stuff with about 1/2 tsp blue cheese and one almond. Gently close the date and wrap with Proscuitto. Place on baking sheet cut side up so the cheese does not melt out.

Bake for about 7-10 minutes until the cheese is bubbling. Let sit for a little before eating, it will be difficult to wait but you don’t want to burn your mouth.

Made with Love,


Tuna Poke Bowl

Poke bowls have been my recent food obsession, mostly because I can have a heaping helping of kimchi with it. Poke, which means to cut, is a native Hawaiian dish. You can make it with a variety of different fishes, vegetables, and fats. This has been a favorite lunch/dinner of mine that is easy to throw together. You can get sushi-grade tuna from your local fish monger or you can get frozen tuna and thaw it in a bowl of water in the fridge.


  • 1/2 Cup Sushi Rice/ whatever rice you have
  • 1 piece Frozen/Fresh Tuna, cut into bite sized pieces. I’ve also used canned tuna and salmon
  • 2 TBSP Rice Wine Vinegar
  • Soy Sauce
  • 1/2 TSP Ground Ginger
  • 1/2 Avocado, diced
  • Cucumber, diced
  • 1 TBSP Cream Cheese (I like it for that extra tang)
  • 1/4 Cup Kimchi, I like Cleveland Kitchen’s
  • Nori sheets, to eat with
  • Kewpie Mayo
  • Hot Sauce

Let’s Get Cooking

If you’re making your rice for the first time cook per package instructions and then add in your rice wine vinegar. Mix thoroughly.

Begin prepping all your ingredients until they are in bite sized pieces. You can add any other veggies you want that, like my Asian-inspired zucchini.

Place the tuna in a bowl with soy sauce and some ground ginger, let marinate while you get the bowl ready.

Grab a bowl and fill with your rice, if you want drizzle with some kewpie mayo, hot sauce & soy sauce, mix well.

Top the rice with your veggies, kimchi, avocado, cream cheese, nori, and finally your tuna.

Made with Love,


Brad’s Big Stock

I love Brad Leone, I named my sourdough starter after him. He is what got me into learning about fermentation and the science of food. I love how focused he is on farm to table, and taking what you can from nature while being sustainable. This is Brad’s stock recipe from his new cookbook Field Notes for Food Adventures. You can use this stock in a variety of different recipes. I used it this past week to make use of the rotisserie chicken bones I saved from meal prepping. You can cut down this recipe as needed, since I only had about 2lbs of bones I cut back on a few items. Do what feels right to you.


  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Medium Onions, halved
  • 1 Cup Sliced Mushrooms
  • 2 Medium Carrots, chopped
  • 3 Celery Stalks, chopped
  • 10 lbs Mixed Bones, I used chicken, you can use whatever you have
  • 1 Parsley Bunch
  • Additional Herbs, like thyme, rosemary, whatever you want
  • 2 Garlic Heads
  • 6 Bay Leaves
  • 1 TBSP Whole Peppercorns
  • 1 Cup White Wine
  • 4 Gallons Filtered Water
  • Salt

Let’s Get Cooking

In a large pot heat up the oil and brown off the onions + mushrooms + carrots + celery.

Add in the bones + parsley + additional herbs + garlic + bay leaves + peppercorn and stir.

Add in the wine and let reduce down for a few minutes. Then add in the water and bring to a low simmer.

Turn down the heat to LOW, allowing it to gently simmer.

Let this go for hours until it reduces. I let mine go for about 6 hours. The color will darken and the stock will thicken.

Strain the stock and taste, salt now if the stock needs it.

Store in the fridge or put in the freezer to use later.

Make something decision with this stock!

Made with Love,


Chicken & Bean Burrito w/ Spicy Pineapple Slaw

I just had a huge move, from living with my best friend since pre-school to living alone. I have never lived alone before so it was a transition. I’m beginning to get back into some resemblance of a routine and part of that is making lunches for the workweek. I found this recipe in Antoni’s new cookbook Let’s Do Dinner and it is the perfect lunch that you can pop in the microwave [ if you want ] and you’re good to go.


  • 2 TSBP + 2 TSP Extra Virgin Olive Oil
  • 1/2 Small Onion, Chopped
  • 2 Garlic Cloves, thinly sliced
  • 1/2 TSP Chili Powder
  • Salt
  • 2 15oz Cans Black Beans, rinsed and drained
  • 1 TSP Grated Lime Zest
  • 2 TBSP Fresh Lime Juice (about 1 lime)
  • 6 Cups thinly sliced napa/green cabbage
  • 1 1/2 Cups cubed Pineapple
  • 1 Large Serrano/Jalapeño pepper, thinly sliced
  • 2/3 Cup Chopped Cilantro
  • 2 Scallions, thinly sliced
  • 2 Cups Shredded cooked chicken, (can use rotisserie chicken)
  • 4 Large Flour Tortillas
  • Hot sauce & Sour Cream (For serving)

Let’s Get Cooking

If you’re eating these at home now, preheat the oven to 400F. If making for the weekly lunches you can skip this part

Heat 2 TBSP of olive oil in a saucepan over MED heat. Add in the onion + garlic and cook until soft. Add in the chili powder + 1/4 TSP salt + beans and cook until warmed through. Stir in the lime zest + juice and remove the beans from heat.

In a large bowl, combine the cabbage + chile + cilantro+ scallions + remaining oil + salt + pineapple.

Lay out a piece of foil and place the tortilla on top. Layer the burrito beans + chicken + cabbage and then tightly roll and wrap in the foil.

If you’re eating these at home, place the burritos in the oven for 15 min.

If you’re eating at work, place it right in the fridge. Be sure to pack a plate or something to unwrap and reheat the burrito in.

Serve with hot sauce & sour cream.

Made with Love,


Pink Pepper Sauce

I’ve seen this pasta across a variety of different platforms and called a bunch of different names, like ‘The Gigi Hadid Pasta’. Gigi Hadid did not invent vodka sauce, so no, I’m not calling it that. In my hometown, a local restaurant, Combine Brothers, calls this pink pepper sauce. It’s spicy, creamy, tomatoey, garlicky, and brilliantly delicious. You can add vodka to this, but I didn’t and it is still spot on.


  • 6 oz Tomato Paste
  • 1 TBSP Olive Oil
  • 1 Cup Heavy Cream
  • 1 TBSP Butter
  • 1 Yellow Onion, finely diced
  • 4 Cloves of Garlic, finely chopped
  • 1-2 TBSP of Red Pepper Flakes, depending on taste
  • 1/4 Cup Parmesan Cheese
  • 1/4 Cup Pasta Water
  • Pasta of your choice
  • Salt + Pepper
  • Pinch of Sugar

Let’s Get Cooking

In a large skillet, heat up the olive oil on MED heat. Add in the garlic + onion and saute until the onions become translucent and fragrant. Add in the heavy cream + tomato paste and stir gently to combine.

Once combined add in the red pepper flakes + parmesan+ butter + pinch of sugar + salt + pepper. Stir to combine. Taste test to see if it is spicy enough for you or add more RPF if needed.

While the sauce is cooking, cook your pasta according to package directions. While the pasta is cooking, take 1/4 cup of pasta water and add it to the tomato sauce.

When the pasta has finished cooking, drain, but DON’T RINSE and add to the tomato sauce. Gently stir to cover the pasta well in the sauce.

Transfer to a bowl and top with additional cheese.

Made with Love,


Best Pizza in Cuyahoga Falls/Akron, OH

My best friend, Kate, and I have been working to find the best pizza in the Cuyahoga Falls/Akron area. Listed down below are a few of the favorites that we have found in the process of our hunt. Let me know what our next stop should be!

Luigi’s, Akron, OH

First up on the CFalls/Akron pizza reviews was Luigi’s which I’ve heard so much about. I heard a lot about the side salad that comes with a mountain of cheese on top, but that’s not what we got today. I ordered through the phone and it took 30 minutes to pick up and it was hot and ready to go. Luigi’s is CASH ONLY so come prepared. I do believe they have an ATM inside just in case. Pick up was easy and the staff was incredibly nice. The sauce was great, however, for me, it could have been a little bit tangier. I love the crust, it’s more of a pan crust so it’s crunchy and flavorful. The cheese was warm and the pepperoni was distributed well across all the slices. This pizza is top 3 of my favorites in the Akron/CFalls area. The restaurant was decorated so cute and I can’t wait to visit and have dinner there one evening.


Ordered by phone during the height of COVID. The pickup was easy, walked right up to the window and the pizza was hot and ready to go. This was one of the most visually satisfying pizzas I’ve had in my series of pizza reviews. The sauce was delicious and I am not a person who enjoys red sauce at all. It was not too sweet which I like, it was a bit tangier. The cheese was warm and melty, not tough and cold like take away can be sometimes. I mean seriously, just look at this cheese. You can’t even imagine the cheese pull. Overall this has to be one of my top 3 pizzas in the Akron/Cuyahoga Falls area.

Euro Gyro, Cuyahoga Falls, OH

Located in the smallest plaza next to Chelsea’s on the River, this may just be one of the best places to get pizza in the falls.  The crust isn’t thin or thick, making it just enough to hold all the cheese and toppings. The sauce isn’t overly tomato-ey, which for me is perfect. It’s seasoned well, not too salty or sweet. The cheese is always melty and a little bit greasy, which is exactly what you need in a pizza. My friend and I have been getting the pizza on Wednesday, which is $5.99 for a one-topping pizza, pick up only. If you’re looking for a pizza in the falls, don’t pass up Euro Gyro.


Stopped by this take-out-only pizza spot for our next pizza review. To start off the customer service was great and quick in and out after we called ahead. The pizza looked great in the box and all the toppings were dispersed well. We enjoyed how the toppings were under the cheese, they did not fall off when you bit into it. The pepperoni was slightly spicy which was great to balance out the sweeter sauce. There was not really a cheese pull or much flavor to the cheese. Not much flavor to the crust either, it was chewier rather than crunchy, so mostly depends on your preference. The pricing was reasonable and we will definitely be getting it again!

Luca’s, Stow, OH

In the continued hunt for the best pizza shop in Cuyahoga Falls, we tried out Luca’s! I ordered delivery on the phone and staff was so nice and polite. It was quite a long wait to get the food, but it was dinner time on a Friday night, so we have to be understanding! Luca’s is a thin crust pizza, the dough itself does not have that much flavor, and it was a little chewy. My roommate loved it because she prefers a thin crust, myself, I like a little crunch. The sauce was perfect, not too much and it had an excellent flavor! The topping ratio was just right, there was the perfect amount of pepperonis on each piece! I loved how big the slices were cut, you only need about 2 slices and you are good too!

Ordered and Eaten with Love,


Chic-Fil-A Mac & Cheese

Chil-Fil-A makes some of the best mac and cheese ever. However, you can’t go to chic-fil-a every day just to get this mac & cheese, well you can but that’s not very healthy, no offense. So instead of spending all your money by going to chic-fil-a every day, you can make it at home! Thanks to Hot Rods Recipes, I got an idea of exactly how I can make this at home. I made some slight changes because I feel that more Colby jack should be added into the melty cheese rather than just on top.


  • 16 oz Macaroni, or noodle of your choicee
  • 1 1/4 lb Velveeta cheese, cubed
  • 2 TBSP Parmesan cheese
  • 1 TBSP Romano Cheese
  • 4 oz Colby Jack Cheese, shredded
  • 2 Cups Heavy Cream
  • Salt + Pepper

Let’s Get Cooking

Bring a pot of salted water to boil and cook the macaroni per package instructions. Drain the pasta, but do not rinse.

In a large pot over MED heat, add heavy cream + parmesan cheese + Velveeta + romano + half of the shredded Colby jack. Keep an eye on it to not let it burn. Stir occasionally until melted.

Once melted, pour the cooked noodles into the pot of cheese and stir to combine well. Pour the noodle/cheese mixture into a baking dish. Top the mac & cheese with the remaining shredded Colby cheese.

Turn the broiler on LOW and place in the mac + cheese. This is another time that it is vital that you keep an eye on this so it doesn’t get burnt. Broil until the cheese on top is bubbly and slightly beginning to brown.

Remove from the broiler and serve immeditately.

Made with Love,


Johnny’s Queso

The real title of this recipe could be “Antoni’s recipe for Jonathan Van Ness’s favorite queso“, but that’s really a mouth full. This is the perfect white queso with some green chilis and chorizo mixed in. It is one of my absolute favorite dips, be careful you may just eat the whole thing on your own. Serve it with tortilla chips, but another good way is serving it with some whole wheat crackers, tastes like a freaking hanky-panky. If you don’t know what a hanky-panky is I don’t think you should read these posts anymore.


  • 1 LB White American Cheese, chopped
  • 1 Cup Whole Milk
  • 2 TBSP Unsalted Butter
  • 1/2 TSP Ground Cumin
  • 1/4 TSP Garlic Powder
  • 1 4.5oz can Chopped Green Chiles
  • 6 oz Fresh Chorizo, casing removed [If I can’t find chorizo I go for any spicy sausage in the store, it’s still delicious]
  • Tortilla Chips & Crackers for serving

Let’s Get Cooking

In a large heatproof bowl combine the cheese + milk + butter + cumin + garlic powder. Fill a medium pot with about 2 inches of water. Bring the water to a gentle simmer. Place the heatproof bowl with the cheese mixture on top and stir gently until the mixture is melted and gently bubbling.

Stir in the green chilis and remove from the heat.

While the cheese is melting, cook the chorizo in a medium skillet over MED-HIGH heat. Make sure to be breaking up the sausage into small pieces. Cook until crispy and remove from heat.

Pour cheese into a serving bowl and transfer chorizo into the cheese mixture using a slotted spoon. Stir in the chorizo and enjoy!

Made with Love,


Asian-inspired Zucchini

Rice bowls and stir-fry are some of my favorite weekly meals. They are so easy to make and it also allows you to combine a lot of leftover ingredients in your fridge. This Asian-inspired zucchini is a great addition to any of your weekly rice bowls.


  • 1 Large Zucchini, cut into long quarters
  • 1 TBSP Olive Oil
  • 2 TBSP Soy Sauce
  • 2 TSP Fish Sauce
  • 1 TBSP Rice Wine Vinegar
  • 2 TSP Red Pepper Flakes

Let’s Get Cooking

Bring out a large pan and add in the olive oil, begin sauteing the zucchini.

Allow the zucchini to brown a little, and add in the soy sauce + fish sauce + rice wine vinegar.

Turn the heat up to high and allow the soy sauce to cook down for about 3 minutes. Turn down the heat to low, add in the red pepper flakes and cook for about 10 more minutes.

Place in an airtight container and add in a little extra soy sauce on top. Keep in the fridge for about 3-5 days and enjoy over rice or as a snack!

Made with Love,