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Exclusive deals, San Francisco, CA (2026)

07/14/2025

OREO Lasagna – The Ultimate No-Bake Dessert

Ingredients

-
crushed OREO cookies

-
cream cheese

-
chocolate pudding

-
whipped topping

Instructions

Step 1
Mix the cream cheese until smooth.

Step 2
Layer the crushed OREO cookies at the bottom of a dish.

Step 3
Spread the cream cheese mixture over the OREO layer.

Step 4
Prepare the chocolate pudding according to package instructions and layer it on top of the cream cheese.

Step 5
Add a layer of whipped topping over the pudding.

Step 6
Repeat the layers as desired.

Step 7
Chill in the refrigerator until set.

Step 8
Slice and serve.

07/14/2025

No-Bake Chocolate Eclair Cake
PREP
10
mins

TOTAL
10
mins

Ingredients

2 box
instant vanilla pudding

3 cup
cold milk

8 ounce
whipped topping (thawed)

1 box
graham crackers

½ cup
unsalted butter

½ cup
milk

¼ cup
cocoa powder

¼ cup
granulated sugar

1 teaspoon
vanilla extract

2 cup
powdered sugar

1 -
whipped cream (optional garnish)

1 -
chocolate shavings (optional garnish)

Instructions

Step 1
Whisk the pudding mix and cold milk for 2 minutes until thickened.

Step 2
Fold in the whipped topping.

Step 3
In a 9x13-inch dish, layer graham crackers (single layer, breaking to fit).

Step 4
Add half of the custard mixture.

Step 5
Repeat layers, ending with graham crackers on top.

Step 6
In a saucepan, melt the butter with milk, cocoa powder, and granulated sugar.

Step 7
Remove from heat and whisk in vanilla and powdered sugar until smooth.

Step 8
Pour over the top graham cracker layer, spreading evenly.

Step 9
Refrigerate for at least 4 hours (or overnight).

Step 10
Slice and garnish with whipped cream if desired.

07/13/2025

Creamed Potatoes and Peas
COOK
30
mins

TOTAL
30
mins

Ingredients

-
potatoes

-
sweet green peas

-
cream

-
butter

-
additional seasonings

Instructions

Step 1
Prepare the potatoes by peeling and cutting them into even-sized pieces.

Step 2
Boil the potatoes in salted water until tender.

Step 3
Drain the potatoes and return them to the pot.

Step 4
Add butter and cream to the potatoes, mashing until smooth and creamy.

Step 5
Stir in the sweet green peas and heat through.

Step 6
Season to taste with salt and pepper, if desired.

Step 7
Serve warm as a comforting side dish.

07/13/2025

Fajita Chicken Casserole

Ingredients

-
tender chicken

-
bell peppers

-
onions

-
Mexican spices

-
rice (or cauliflower rice)

-
melted cheese

Instructions

Step 1
Preheat your oven to the desired temperature (not specified).

Step 2
In a large mixing bowl, combine the tender chicken, bell peppers, onions, and Mexican spices.

Step 3
Layer the mixture with rice (or cauliflower rice) in a baking dish.

Step 4
Top with melted cheese.

Step 5
Bake until heated through and the cheese is bubbly (exact time not specified).

Step 6
Serve warm and enjoy your one-dish wonder!

07/13/2025

Texas Roadhouse Butter Chicken Skillet
COOK
30
mins

TOTAL
30
mins

Ingredients

-
juicy, golden chicken

-
rich, garlicky butter sauce

-
warm rolls

Instructions

Step 1
Cook the chicken in a skillet until golden and juicy.

Step 2
Prepare the rich, garlicky butter sauce and smother the chicken in it.

Step 3
Serve with warm rolls for the full Texas Roadhouse experience.

07/10/2025

Crunchy Chicken Taco Fingers
PREP
20
mins

COOK
12
mins

TOTAL
32
mins

Ingredients

0.5 kilogram
chicken tenderloins (cut in half lengthways into strips)

2¼ cup
panko breadcrumbs

1 to_taste
olive oil spray

2 teaspoon
cumin powder

2 teaspoon
paprika (regular or sweet)

1 teaspoon
garlic powder

1 teaspoon
onion powder

1 teaspoon
dried oregano

¼ teaspoon
cayenne pepper (optional)

1 teaspoon
cooking salt / kosher salt

2 -
large eggs

3 tablespoon
plain / all-purpose flour

2 tablespoon
mayonnaise or extra virgin olive oil

1 -
pinch of salt

12 -
taco-size soft tortillas

1 -
Taco Slaw

1 -
large avocado (sliced)

1 to_taste
sriracha

2 tablespoon
roughly chopped coriander/cilantro leaves

Instructions

Step 1
Preheat the oven to 200°C (400°F).

Step 2
Mix the panko breadcrumbs with taco seasoning in a bowl.

Step 3
Spread on a tray, spray with olive oil, and bake for 7 minutes, stirring once, until golden brown.

Step 4
Transfer to a pan for crumbing.

Step 5
In a bowl, whisk together the eggs, flour, mayonnaise (or oil), and a pinch of salt until lump-free.

Step 6
It should have a maple syrup consistency.

Step 7
Cut the chicken into strips.

Step 8
Dredge each piece in the batter, allowing excess to drip off, then coat in the toasted panko breadcrumbs.

Step 9
Place on a rack set over a tray.

Step 10
Spray the crumbed chicken fingers generously with olive oil.

Step 11
Bake for 10-12 minutes until cooked through (internal temperature should reach at least 67°C / 152.6°F).

Step 12
Wrap tortillas in foil and place in the oven to warm while the chicken bakes.

Step 13
Stuff warm tortillas with Taco Slaw, avocado slices, and the crunchy chicken fingers.

Step 14
Drizzle with sriracha and sprinkle with coriander before serving.

07/10/2025

Thai Red Duck Curry
PREP
15
mins

COOK
30
mins

TOTAL
45
mins

Ingredients

1 pound
duck breasts, boneless, skin on

¼ teaspoon
cooking salt / kosher salt

¼ teaspoon
white pepper (or finely ground black pepper)

½ cup
Thai red curry paste

2 -
large garlic cloves, finely grated

2 teaspoon
fresh ginger, finely grated

1 cup
chicken stock/broth, low sodium

400 millilitre
coconut milk, full fat

8 -
makrut lime leaves, crushed in hand

2 teaspoon
white sugar

2 teaspoon
fish sauce

120 gram
green beans, trimmed and cut in half

1 cup
Thai basil leaves (or regular basil)

2 cup
Jasmine rice (cook 2 cups of raw rice)

1 to_taste
extra Thai basil leaves

1 to_taste
coriander/cilantro leaves/small sprigs (optional)

1 to_taste
large red chili, finely sliced (optional)

1 to_taste
lime wedges (recommended)

Instructions

Step 1
Preheat the oven to 180°C (350°F). Score the skin of the duck breast with 5-6 diagonal slashes, being careful not to pierce the flesh. Pat the skin dry and season with salt and pepper.

Step 2
Place the duck skin-side down in a cold, ungreased oven-proof pan. Weigh it down with another pan to keep the skin flat. Turn the heat to medium-low and cook for 10 minutes until the skin is golden and crispy. Reserve 2-3 tablespoons of duck fat for the curry.

Step 3
Turn the duck breast over and cook the flesh side for 1 minute. Transfer the pan to the oven and roast for 8 minutes, or until the internal temperature reaches 60°C (140°F) for medium doneness. Rest the duck for 5 minutes before slicing.

Step 4
In a deep skillet, heat the reserved duck fat over medium heat. Sauté the red curry paste, garlic, and ginger for 4-5 minutes until the paste darkens and becomes fragrant.

Step 5
Stir in the chicken stock and simmer until reduced by half (about 2-3 minutes). Add the coconut milk, crushed lime leaves, sugar, and fish sauce. Simmer gently for 2 minutes.

Step 6
Add the green beans and simmer for 3 minutes until just tender. Stir in the lychees or pineapple and simmer for 1 minute to warm through.

Step 7
Slice the duck breast just shy of 5mm (0.2 inches) thick. Spoon some curry sauce into a serving bowl, place the duck slices on top, and garnish with Thai basil, coriander, and chili. Serve with jasmine rice.

07/09/2025

The Chocolate Chip Cookies of My Dreams
PREP
20
mins

COOK
20
mins

TOTAL
40
mins

Ingredients

225 gram
unsalted butter (cut into 1 cm cubes)

300 gram
plain flour / all-purpose flour (spooned and leveled)

3 teaspoon
cornflour / cornstarch

¼ teaspoon
baking powder

½ teaspoon
baking soda / bi-carb

½ teaspoon
cooking salt / kosher salt

200 gram
brown sugar (light brown sugar, tightly packed)

100 gram
caster sugar / superfine sugar

1 -
large egg (at room temperature)

1 -
yolk from a large egg (at room temperature)

1 teaspoon
vanilla extract

250 gram
dark chocolate chips / semi-sweet chocolate chips (plus extra for decorating)

150 gram
milk chocolate chips

Instructions

Step 1
In a silver saucepan, melt the butter over medium-high heat. Let it simmer for 4 to 5 minutes until it turns golden brown and smells nutty. Pour it into a heatproof bowl and let it cool to room temperature (about 45 minutes).

Step 2
In a separate bowl, whisk together the dry ingredients: flour, cornflour, baking powder, baking soda, and salt.

Step 3
To the cooled brown butter, add both sugars and mix with a wooden spoon until combined. Then add the egg, yolk, and vanilla extract, mixing until smooth.

Step 4
Gradually add the dry ingredients to the wet mixture, mixing until mostly incorporated. Add the chocolate chips and stir until fully combined.

Step 5
Divide the dough into 8 equal portions (about 155g each). Roll each portion into a ball and then flatten into a disc about 3.75 cm / 1.5" thick. Place the discs in an airtight container.

Step 6
Refrigerate the dough discs for at least 12 hours (up to 48 hours for best results).

Step 7
When ready to bake, preheat the oven to 180°C / 350°F (170°C for fan-forced).

Step 8
Place 4 chilled cookie discs on a lined baking tray, spaced 7.5 cm / 3" apart. Bake for 17 minutes, checking at 16 minutes. The edges should be golden, and the surface should be pale golden with a thin baked skin.

Step 9
Quickly press extra chocolate chips into the surface of the cookies while they are still hot. Let them cool on the tray for 20 minutes before transferring to a wire rack.

Step 10
The cookies are best enjoyed warm, with a crispy exterior and a soft, gooey center.

07/09/2025

Lebanese Lemon Garlic Chicken – Al Aseel Copycat
PREP
12
hrs

COOK
10
mins

TOTAL
12
hrs
10
mins

Ingredients

1 pound
chicken tenderloin (or breast), cut into 4cm (1.5") squares

4 tablespoon
Greek or plain yogurt

3 tablespoon
lemon juice

1 tablespoon
garlic, finely grated or crushed (approximately 4 large cloves)

1 tablespoon
olive oil

1 teaspoon
cooking salt / kosher salt

1 cup
Greek or plain yogurt (full fat)

¾ teaspoon
garlic, finely grated or crushed (approximately 1 clove)

2 tablespoon
extra virgin olive oil

1 tablespoon
lemon juice

1 tablespoon
tahini (hulled) or an extra tablespoon of olive oil

1 tablespoon
water

1 teaspoon
cooking salt / kosher salt

2 tablespoon
olive oil (for cooking)

1 teaspoon
parsley, roughly chopped (or equal amounts mint and parsley)

1 -
lemon wedges and extra virgin olive oil (for garnish)

1 -
Lebanese bread (for sauce mopping, recommended)

Instructions

Step 1
In a bowl, mix the marinade ingredients. Add the chicken pieces and toss to coat. Refrigerate to marinate for 12 to 24 hours.

Step 2
In a microwaveable bowl, whisk together the sauce ingredients. Set aside for at least 1 hour to let the garlic flavor meld.

Step 3
Drain excess marinade from the chicken. Heat 1 tablespoon of oil in a large non-stick pan over high heat. Cook half the chicken for 1.5 to 2 minutes on each side until golden. Remove onto a plate and repeat with the remaining chicken.

Step 4
Allow the cooked chicken to rest for 2 minutes to let the juices settle.

Step 5
Microwave the sauce for about 40 seconds to warm it (but not hot). Whisk again and adjust with more lemon for tanginess or more water to loosen if needed.

Step 6
Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over the remaining sauce, drizzle with olive oil, and sprinkle with parsley. Serve with Lebanese bread for dipping.

07/09/2025

Pikelets
PREP
5
mins

COOK
12
mins

TOTAL
17
mins

Ingredients

1¼ cup
plain flour / all-purpose flour

2½ teaspoon
baking powder

2 tablespoon
white sugar

pinch
salt

1 -
large egg

¾ cup
milk

½ teaspoon
vanilla extract (optional)

2 teaspoon
butter (for cooking)

1 -
strawberry jam

1 -
whipped cream

Instructions

Step 1
In a bowl, whisk together the flour, baking powder, salt, and sugar.

Step 2
Make a well in the center of the dry ingredients. Add the egg, milk, and vanilla extract, then whisk until the mixture is almost lump-free. The batter should be thick but pourable, similar to thick honey.

Step 3
Melt 1 teaspoon of butter in a non-stick pan over medium-high heat. Wipe most of the butter off with a paper towel to avoid excess butter in the pan.

Step 4
Pour about 2 tablespoons of batter into the pan, coaxing it into a round shape (approximately 3 inches in diameter).

Step 5
Cook for about 1 1/2 minutes until bubbles appear on the surface and at least 4 bubbles pop. If they are browning too quickly, lower the heat.

Step 6
Flip the pikelet with confidence and cook the other side for about 1 minute or until golden brown.

Step 7
Remove from the pan and repeat with the remaining batter, adding more butter to the pan only if necessary.

Step 8
Serve warm with copious amounts of strawberry jam and whipped cream. Enjoy!

07/09/2025

Slow-Roast Easter Stuffed Lamb
PREP
40
mins

COOK
3
hrs

TOTAL
3
hrs
40
mins

Ingredients

1.43 kilogram
deboned lamb shoulder

1½ teaspoon
cooking salt / kosher salt

1 teaspoon
black pepper

2 teaspoon
extra virgin olive oil

1 tablespoon
unsalted butter

2 -
eschalots (or small onion)

3 -
garlic cloves

300 gram
mushrooms (button/white)

100 gram
baby spinach

3 tablespoon
skinless hazelnuts

3 tablespoon
pistachios

1½ tablespoon
parsley (optional)

1½ teaspoon
rosemary (or thyme)

1 tablespoon
lemon zest

½ teaspoon
cooking salt / kosher salt

¼ teaspoon
black pepper

1 kilogram
baby potatoes

½ teaspoon
cooking salt / kosher salt

¼ teaspoon
black pepper

1 tablespoon
extra virgin olive oil

2 tablespoon
flour (plain / all-purpose)

1¼ cup
beef stock/broth (low sodium)

¼ teaspoon
dark soy sauce (optional)

1 to_taste
salt (to taste)

1 to_taste
black pepper (to taste)

1 tablespoon
pistachios (optional garnish)

1 -
rosemary sprigs (optional garnish)

1 -
sautéed green beans (optional side)

Instructions

Step 1
Preheat the oven to 180°C (350°F). Roast the hazelnuts for 8 minutes, then cool and roughly chop.

Step 2
Blitz the mushrooms in a food processor until chopped into small pieces.

Step 3
Melt the butter in a non-stick pan over high heat. Add eschalots, garlic, and mushrooms. Cook for 5 minutes until the liquid evaporates. Add spinach and cook until wilted.

Step 4
Transfer the filling to a bowl, cool for 20 minutes, then stir in remaining ingredients.

Step 5
Shape the stuffing into a 35cm (13.5") long log on cling wrap, roll tightly, and freeze for 3 hours.

Step 6
Place the lamb shoulder fat-side down on a cutting board, cover with plastic wrap, and pound into a 40 x 22cm (15.5 x 8.5") rectangle.

Step 7
Sprinkle the surface with half the salt and pepper. Unwrap the frozen stuffing log and roll it tightly in the lamb, seam side down.

Step 8
Secure with kitchen twine tied every 2cm (0.8").

Step 9
Preheat the oven to 220°C (425°F). Rub the lamb with olive oil and sprinkle with remaining salt and pepper.

Step 10
Toss the potatoes with salt, pepper, and olive oil in a large roasting pan. Place the lamb on top of the potatoes.

Step 11
Roast for 30 minutes, then reduce the temperature to 160°C (320°F) and cook for 2 1/2 hours until the internal temperature reaches 98°C (208°F).

Step 12
Remove the lamb and potatoes to a tray and cover loosely with foil. Discard excess fat from the roasting pan, leaving about 3 tablespoons.

Step 13
Heat the pan over medium heat, sprinkle in the flour, and stir for 1 minute. Gradually pour in the stock and add soy sauce, stirring until thickened.

Step 14
Cut the string off the lamb and slice into 2cm (0.8") thick slices. Plate on a platter surrounded by potatoes, serve with gravy, and garnish with pistachios and rosemary if desired.

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