Creamy, salty, and citrusy guacamole. 

2 ripe avocados
1 small/medium sized tomato
1 medium sized red onion
1 medium jalapeno
2 cloves garlic
2 teaspoons lemon juice
salt, pepper, cilantro

Finely chop the tomato, onion, ​jalapeno, and garlic
Mash avocados until desired consistency
Add lemon juice or squeeze 1 lemon
Add the finely chopped veggies
Garnish with roughly chopped cilantro
Salt and cracked pepper to taste. 

A spicy, creamy, garlic mayo perfect for burgers, salads, and fries. 

1 cup mayo
1/2 cup sour cream
2 ​tablespoon Sriracha
1 teaspoon lemon juice
1 teaspoon honey
scallions, salt, pepper

Finely chop the tomato, onion, jalepeno, and garlic
Mash avocados until desired consistency
Add lemon juice or squeeze 1 lemon
Add the finely chopped veggies
Garnish with roughly chopped cilantro
Salt and pepper to taste. 

Here is a great mutli-use pesto sauce that I use for pastas, sandwiches, or even as dip!  

In a food processor or blender:
Blend the nuts with lemon until a pase
Add garlic, salt, pepper, basil and blend
With the food processor running, drizzle the oil and pulse until desired consistency

1/2 cup almonds or cashews 
2 tablespoons fresh lemon juice 
3 cloves of garlic
1/4 teaspoon salt, black pepper 
2 cups basil leaves 
1/4-1/2 cup olive oil 

A universal green salsa for enchiladas, tacos, burritos, or as is with tortilla chips!

In a lined baking sheet, drizzle oil and sprinkle tajin over tomatillos, onion, jalapeno, and garlic
Roast at ​450°F in an oven until lightly charred ~10-15 min
In a food processor or blender:
Blend the roasted medley, along with cilantro and lime until desired consistency. 
For salsa keep chunky, for enchiladas blend until smooth

3 tomatillos, husk removed & washed
1 white or yellow onion
1 large jalapeno
2 cloves of garlic
1 teaspoon of olive oil, lime/lemon Juice
Pinch of Tajin - can sub for sea salt
Cilantro for garnish

A perfect sauce for chicken katsu, yakisoba noodles, keema curry, or even burgers!

In a jar, mix together all the ingredients
Adjust sriracha and honey for taste. 

5 tablespoons ketchup
4 1/2 tablespoon worcestershire sauce
2 tablespoons honey
2 tablespoons oyster sauce
1 teaspoon of sriracha

Browned butter brownies with a papery, glossy top  

1 cups of cocoa powder
1/2 cup butter (browned in a pan)
2 cups sugar
2 eggs
1/4 teaspoon of salt
1 cups flour
2 teaspoons vanilla extract

Brown your butter in a pot, this requires to boil off all the water
In another bowl, mix together all your dry ingredients to form a dry batter
Once the browned butter is cool, add it along with the eggs to your dry batter
Add batter to greased 9x13 pan, bake for 300°F for 30 min

Parin's family and friend famous chocolate chip cookies

1/2 cup sugar
3/4 cup brown sugar (packed)
1 teaspoon salt
1/2 cup butter (soften, room temp)
1 egg
1 teaspoon vanilla extract
1 1/4-1 1/2 cup flour
1/2 teaspoon baking soda
4 oz of semi sweet chocolate chips
4 oz of chopped high quality dark chocolate bar -sub semi sweet chocolate chips
Optional: 8 oz of walnuts roughly chopped

Cream together butter, sugar, and salt
Add egg, vanilla extract, and mix well
Add ​baking soda, flour and mix until a doughy
Lastly, add any add-ons, chocolate chips and walnuts go in at this stage

Roll into ~2-inch diameter rounds, Bake at 350°F for 12-15 mintues or until golden brown

A delicious and easy tiramisu 

6 egg yolks
3/4 cup sugar
3/4 cup milk
4 8-oz ​mascarpone cheese
30-32 lady fingers
1 1/2 cup espresso or instant coffee
1/2 cup brandy or cognac
cocoa powder for garnish

In a double-boiler, constantly whisk egg yolks, sugar, and milk until regisiters 170°F 
Take off the heat and place bowl of custard on ice
Once completely cooled, gentlely fold in the mascarpone cheese
In another bowl, mix together the coffee and brandy
To assemble, add a layer custard to a 9x9 square dish, then dip lady fingers into the coffee-brandy mixture to form a layer. 
Repeat custard, lady finger
With a fine-mesh strainer, sift cocoa powder over the tiramisu in a fine layer

Here is a recipe for dutch apple pie filling and topping, meant to use with a ready made crust.   

For the filling:
Peel and cut apples into appropriate slices and add to a large pot
Add butter, sugar, cinnamon, and lemon and simmer on medium heat until well incorporated and the apples are fork tender
Topping: 
In a bowl, mix together all the ingredients until well combined
For pie:
Follow the directions for the ready made crust
Add the filling to the ready made crust
From the dough, pinch into crumble sized pieces and layer over the filling

Filling:
10 granny smith apples, peeled
20 grams melted butter
100 grams sugar
1 teaspoon of cinnamon
squeeze of lemon

Crumble Topping:
100 grams brown sugar
100 grams flour
1 teaspoon of vanilla extract
90 grams melted butter
Pinch of nutmeg and salt

The most tender, juicy, and crispy air fried chicken. Served perfectly with some veggies, rice, or even fries!

2 skinless, boneless chicken breast
1 tablespoon olive oil
1 tablespoon your favorite no salt seasoning, I use italian
1 teaspoon garlic powder
1/2 teaspoon chili flakes or paprika
salt, pepper

In a bowl, pour the oil onto the chicken until evenly covered
In a smaller bowl, mix together the spices
Rub your spice mix onto the chicken making sure every part of the breast is covered well
Cook in the air fryer at 360°F for 9 minutes. 
Once the 9 minutes are up, flip the chicken and cook for an additional 9 minutes or until the chicken registers 165°F internal. 

Serve with brussel sprouts, brocolli, rice, or fries.

A versitile tomato sauce used for pizzas, pastas, garlic knots, eggplant/chicken parm, and much more!

1 28 oz can of peeled San Marzano tomatoes
5 gloves of garlic
1 small red onion
1/4 cup olive oil
3/4 cup water
2 teaspoons honey
1 teaspoon salt 
1 teaspoon black pepper
2 tablespoon italian seasoning
Sprig of basil

Roughly chop onions and garlic
In a pot, add oil and lightly fry onions and garlic until ​fragrant
Add tomatoes, honey, salt, black pepper
Mix together and blend with a handmixer or pour into a blender
Add back to a pot on low-medium heat, add water, italian seasoning, and basil letting the sauce simmer
Reduce the sauce until desired consistency.

The perfect pizza dough that can be used for garlic knots and focaccia aswell. 

2 1/4 cup water
1 tablespoon sugar
1 tablespoon active dry yeast
2 tablespoons olive oil
1 tablespoon kosher salt
5 cups bread flour
2 tablespoons italian seasoning

Warm water to ~110°F
Add yeast and sugar to water and mix, let rest for ~5 min
In a separate bowl, mix together the flour, italian seasoning, and salt
Slowing pour and knead the yeast mixture and oil into the dry batter
Knead for 5-7 minutes
Place dough into a oiled bowl and let sit in a dry warm area for 12-24 hours. 

A shallow pan fried, cripsy, eggplant cutlet perfect to eat in sandwiches or with cheese and marinara. 

Eggplant:
Italian or American Eggplant, sliced to 1/2 inch thickness
salt, pepper
Batter:
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko or american breadcrumbs
1 tablespoon italian seasoning
1 teaspoon of crused red pepper flakes
Oil for frying

Eggplant:
Cut eggplant into 1/2 inch thick rounds, season with salt and pepper, let cure outside on a wire rack for 5-10 minutes
Batter:
Set up 3 plates, 1 with flour, 1 with egg, 1 with panko
Pat the eggplant dry with a towel
Coat the eggplant in flour, shake off excess
Dredge in egg, shake off excess
Coat in panko, making sure to press down firmly into the eggplant to pack the panko tightly
On medium-high heat, bring 1/2-3/4 inches of oil to a shallow fry
Place the eggplant in the oil, 3-4 minutes a side or until golden brown
Let cool and rest of a wire rack or paper towels
Serve in sandwich or broil with a layer of cheese and marinara.