Today, as Executive Chef of BeetleCat, an eclectic seafood haven in Atlanta, Davis blends bold flavors, global influences, and a playful, approachable style. Whether it’s a refined lobster roll, spicy shrimp noodles, or his personal favorite melon and papaya salad, his dishes balance creativity with comfort — a philosophy shaped by his Southern roots, formative mentorships, and a passion for seasonality. In a city that “knows good food,” Chef King is determined to keep every plate fresh, flavorful, and memorable.

Check out this exclusive Chef’s Pencil interview with Chef Davis King below.

Your passion for food began at a young age, even leading you to start a culinary club in the 8th grade. Can you share more about those early experiences and how they influenced your decision to pursue a culinary career?

I grew up in the South, where food is just a huge part of life. I was always in the kitchen with my mom and grandmother doing something to help: stringing beans, picking through black-eyed peas for rocks, shucking corn and cleaning collard greens. If my mom and grandmother had to go out, they would always let me pick lunch or where we would go to eat. My mom cooked dinner every night and was a great cook. I always loved to eat and be in the kitchen with my family.

A pivotal moment in your culinary journey was dining at Commander’s Palace in New Orleans at age 13. What was it about that experience that left such a lasting impression on you?

Commander’s Palace is an institution. It’s like the classic of classics. Going to eat there was a big deal for me, and I remember the service team treated me like I knew what I was talking about. After the meal, they asked if I wanted to see the kitchen. I was so excited! They walked me down the stairs to the kitchen, and as I walked in, the team shouted a resounding “oui chef.” I will never forget that moment.

You began cooking professionally during college. What’s your take on formal culinary education—do you see it as essential, or can experience in the kitchen be just as powerful?

As I continue to grow as a chef learning every day, I see value in both classically trained cooks and cooks that learn on the job. It’s awesome to have a balance in your kitchen; cooks teaching other cooks is such a beautiful thing to see.

Was there a chef, dish, or experience early in your career that had a lasting impact on how you cook today?

I remember walking into Seven Lamps by Drew Van Leuvan as a young cook and being blown away by everything. Because the menu was such a freestyle, seasonal roller coaster, I was constantly learning and innovating every day. Drew taught me how to be a real cook, how to work fast and how to work clean. I remember watching him on the line every night; he was so consistent and organized. 

BeetleCat is known for its fun, seafood-centric menu with global influences. How do you approach menu development in such a playful and eclectic space?

I was always taught that “if it grows together, it goes together.” From there, I am a fan of putting “more” of everything in the dish: more lemon, more garlic, more ginger – but, most of all, keep it simple: a bold, big spice, big flavor that people know they love. Make it fun but also approachable. 

How do you strike the balance between approachability and innovation at BeetleCat—especially when it comes to seafood, which can be polarizing for some diners?

We have the classics, like a lobster roll that absolutely allows the lobster to be the star, and the fish and chips that are so classic with beer batter. Then, we have the spicy shrimp noodles – taking high quality seafood marinated in South Asian flavors – so a little classic and a little fun to create that balance. 

What makes the Atlanta dining public unique, and how has it shaped how you cook at BeetleCat?

Guests in Atlanta know good food, so it really makes you stay on top of your game at all times. Atlanta is also the biggest small town, and people talk, so it’s always important to give every guest the full and best experience possible. 

The post Chef of the Week: Davis King – Executive Chef, BeetleCat, Atlanta, GA appeared first on Chef's Pencil.

Inspired by a traditional Tuscan recipe (fagioli all’uccelletto–style flavors meet bruschetta form), Chef Giorgos Tsoulis adds his own twist in this easy-to-love starter or light lunch. Whether you’re using canned beans or home-cooked, this is a vegan dish you’ll find yourself making again and again. Perfect with a glass of wine—or as a rustic addition to an antipasto spread.

For more delicious Tuscan dishes, check out our round-up of the most delicious Tuscan foods.

Print

White Bean Bruschetta with Garlic and Rosemary

A rustic yet vibrant Tuscan-inspired appetizer featuring garlicky sautéed white beans with rosemary, chili, and lemon—served warm on toasted bread slices for the ultimate comfort bite.

Course Appetizer

Cuisine International

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Giorgos Tsoulis

Ingredients

• 300 g cooked white beans (or canned, drained and rinsed)
• 6 slices of rustic bread
• 3 garlic cloves finely chopped
• 2 tbsp lemon juice
• zest of 1 lemon
• 2 tbsp parsley finely chopped
• 2 tsp fresh rosemary finely chopped + extra for serving
• 2 tsp chili flakes boukovo
• 1 tsp white wine vinegar
• salt
• pepper
• olive oil

US Customary – Metric

Instructions

• Preheat the oven to 200°C (390°F) on convection mode.
• Drizzle olive oil over the bread slices, place them on a baking tray, and bake for about 5 minutes, or until lightly golden. Remove and set aside.
• Next, heat a pan over medium-high heat, add some olive oil, garlic, rosemary, and chili flakes, and sauté for 2-3 minutes until caramelized.
• Then, add the white beans and sauté for another 3 minutes. Afterward, add the lemon juice, vinegar, salt, and pepper. Stir with a wooden spoon and cook for an additional 1-2 minutes to allow the flavors to combine.
• Remove from heat, then mix in the lemon zest and parsley.
• Spoon the warm bean mixture over the toasted bread and garnish with a pinch of fresh rosemary.

Notes

Chef’s tip: Canned white beans work great in this recipe—just rinse and drain well before using.

Related: Tomato Mozzarella Bruschetta
Related: Beef Carpaccio with Capers, Parsley and Truffle Oil
Related: Mushroom Arancini
Related: Caprese Salad
Related: Salmon in Creamy Tuscan Garlic Sauce

The post White Bean Bruschetta with Garlic & Rosemary appeared first on Chef's Pencil.

In this recipe, fragrant cinnamon, cardamom, and nutmeg blend with creamy coconut milk to envelop tender chicken, soft potatoes, and roasted cashews. The result is a perfectly balanced harmony of sweet, sour, and savory flavors, finished with a gentle tang of tamarind. Served with jasmine rice, this Massaman Chicken Curry is both comforting and exotic — a true taste of Thailand from a chef who lives and teaches its culinary heart.

Enjoy!

Print

Authentic Thai Massaman Chicken Curry

Massaman Curry is a rich, fragrant Thai dish with Persian roots, blending warm spices like cinnamon, cardamom, and nutmeg with creamy coconut milk. In this version, tender chicken simmers slowly with potatoes, onions, and roasted cashews in a homemade curry paste that’s deep, aromatic, and perfectly balanced between sweet, sour, and savory. Served with jasmine rice, it’s comfort food with an exotic twist.

Course Main Course

Cuisine Thai

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Author Chef Lyn

Ingredients

For the Massaman Curry Paste:

• 10 dried long chilies (seeds removed)
• 1 tsp white peppercorns
• 2 tbsp lemongrass sliced, tender part only
• 1 tsp galangal sliced
• 2 coriander roots cleaned and chopped
• ½ piece whole nutmeg grated
• 3 blades mace
• 10 whole cloves (spice)
• 10 cloves garlic
• 1 cinnamon stick (about 5 cm / 2 inches)
• 5-6 shallots peeled
• 10 green cardamom pods
• 3 tsp coriander seeds
• 1 tsp cumin
• 1 piece kaffir lime peel (optional, for aroma)
• 1 piece fresh ginger (about 2 cm / 1 inch)
• 1 tbsp shrimp paste (optional)

For the Chicken Curry:

• 2 chicken drumsticks (or bone-in chicken pieces)
• 200 g Massaman curry paste (from above)
• 475 ml thick coconut milk (coconut cream)
• 700 ml thin coconut milk (or dilute 1 cup thick coconut milk with 2 cups water)
• 2 onions sliced
• 500 g potatoes peeled and cubed
• 200 g cashew nuts plain roasted
• 2 tbsp palm sugar
• 1 pinch salt
• ½ tbsp fish sauce
• 4 tbsp tamarind paste

US Customary – Metric

Instructions

For the Massaman Curry Paste:

• Toast the dry spices: In a dry pan over low heat, toast the nutmeg, mace, cardamom pods, cloves, white peppercorns, cumin seeds, coriander seeds, cinnamon stick, and dried chilies. Stir constantly for 8–10 minutes until fragrant and slightly darkened. Remove from the heat and let cool.
• Grind the spices: Once cool, grind into a fine powder using a spice grinder or mortar and pestle. Set aside.
• Roast the fresh aromatics: In the same pan, dry-roast the galangal, shallots, garlic, ginger, kaffir lime peel, lemongrass, and coriander roots with a pinch of salt. Stir over low heat until deeply aromatic and slightly charred.
• Incorporate the shrimp paste: Add the shrimp paste to the pan, stirring briefly to release its aroma. Remove from heat and let cool.
• Blend the paste: Blend the roasted aromatics until smooth, adding just enough vegetable oil or water to help the blades turn.
• Mix the ground spices into the herb paste and blend again until smooth and fully combined. Store in an airtight container

For the Chicken Curry:

• Fry the paste: Heat the thick coconut milk in a large pot over medium heat until it just comes to a boil. Add the Massaman curry paste and cook, stirring, until the oil begins to separate and the paste smells fragrant (about 5 minutes).
• Add aromatics, chicken, potatoes and cashews: Stir in the sliced onions until slightly softened. Add the chicken drumsticks, coating them well with the paste. Then add the cashew nuts and cubed potatoes.
• Simmer: Pour in the thin coconut milk. Lower the heat and simmer gently for 45–60 minutes, stirring occasionally to prevent sticking, until the chicken is tender and the potatoes are cooked through.
• Add palm sugar, tamarind paste, fish sauce, and a pinch of salt. Stir well, then taste and adjust — balancing sweet, sour, and salty flavors.
  
• Serve: Serve hot with steamed jasmine rice.

Notes

Related: Crispy Pork Spring Rolls with Plum Sauce
Related: Thai Green Papaya Salad
Related: Thai Green Curry Mussels
Related: Thai Red Curry Beef with Bamboo
Related: Grilled Thai Red Curry Chicken

The post Authentic Massaman Chicken Curry appeared first on Chef's Pencil.

You can add any filling you like—raisins, dried apricots, dried bananas, candied fruit, fresh or frozen berries—it will all turn out delicious. In the morning, paired with a cup of aromatic coffee, it’s pure bliss!

Enjoy!

Print

Ukrainian Cheesecake Casserole (w/ Farmer’s Cheese)

Light, airy, and irresistibly tender, this Ukrainian cheesecake casserole (zapikanka) is a soufflé-style twist on a classic. Made with farmer’s cheese, kefir, and semolina, it bakes up fluffy and golden, perfect with morning coffee or an afternoon tea. Serve it warm or chilled, with sour cream and berries, for a true taste of home.

Course Dessert

Cuisine International

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author Viktoria Urmach

Ingredients

• 200 g kefir
• 90 g semolina
• 4 eggs
• 120 g sugar
• 600 g farmer’s cheese (curd cheese)
• 250 g sour cream 20-30% fat
• 2 tsp vnilla extract
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 15 g cornstarch
• 6 g baking powder
• dried fruits of your choice (e.g., apricots, raisins, plums)
• almond flakes optional, for topping

US Customary – Metric

Instructions

• Preheat the oven to 180°C (356°F).
• In a small bowl, combine kefir and semolina. Let sit at room temperature for 15–20 minutes to soften.
• Separate the egg yolks from whites. In a large bowl, mix farmer’s cheese, sour cream, yolks, lemon zest, vanilla extract, and salt. Blend with an immersion blender until smooth and creamy.
• Add the kefir-soaked semolina and mix well. Sift the cornstarch and baking powder into the cheese mixture and stir until combined.
• Fold in the dried fruits, if using. I used dried apricots and bananas.
• In a separate bowl, beat the egg whites until soft peaks form, gradually adding the sugar. Continue beating until stiff peaks form.
• Gently fold the whipped egg whites into the cheese mixture using a spatula. Grease a baking pan with butter. Pour in the batter and smooth the top. Sprinkle with almond flakes or decorate with berries, if desired.
• Bake for 45–50 minutes, without opening the oven, until lightly golden. The casserole will puff up while baking.
• Allow to cool in the pan before removing. Serve warm or chilled, with sour cream and berries. Enjoy!

Notes

Related: Classic Bird’s Milk Cake
Related: Rustic Apricot & Raspberry Cream Pie
Related: Blueberry Dumplings: Ukrainian Blueberry Varenyky
Related: Strawberry Pierogi (Varenyky)
Related: Classic Ukrainian Easter Bread (Paska)

The post Ukrainian Cheesecake Casserole appeared first on Chef's Pencil.

Enjoy!

Print

Sweet Corn Johnny Cakes with Honey & Peppers

These Johnny Cakes combine the rich, nutty flavor of heirloom Otto File flint cornmeal with fresh seasonal corn, shishito peppers, onions, honey, and brown sugar for a perfect balance of sweet and savory. Whether pan-fried in clarified butter or deep-fried into crisp hush puppies, they’re a versatile, irresistible treat that celebrates the best of corn season.

Course Appetizer

Cuisine American, International

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Author Mark Ordaz

Ingredients

• 1 kg all-purpose flour
• 1 kg cornmeal ground Otto File
• 50 g baking powder
• 50 g baking soda
• 30 g salt
• 20 g ground black pepper
• 1200 g bi-color corn
• 500 g cooked shishito peppers see step 1
• 200 g cooked onion
• 200 g honey
• 200 g brown sugar
• 450 g beaten eggs
• 200 g buttermilk
• 900 g boiling water approximate

US Customary – Metric

Instructions

• Prepare the vegetables: Dice shishito peppers and onions into small pieces, so they’re around the same size or a little bigger than the corn kernels.
• Cook the vegetables: In a pan, heat a little oil over medium heat. Add the peppers, onion, and corn, season with salt and pepper, and cook until softened. Drain excess liquid.
• Mix the dry ingredients: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and black pepper. Add the cooked corn, shishito peppers, and onion.
• Combine the wet ingredients: In a separate bowl, mix the honey, brown sugar, beaten eggs, and buttermilk (do not add the water yet).
• Make the batter: Pour the wet mixture into the dry ingredients and stir until combined. Gradually stream in the boiling water until you achieve a thick pancake-batter consistency.
• Cook: Heat clarified butter in a non-stick pan over medium heat. Pour in batter to form cakes, cooking until golden brown on both sides. Serve hot.

Notes

Related: Chef of the Week: Inside Mark Ordaz’s Seasonal Kitchen at Blue Hill
Related: Corn Fritters with Cilantro
Related: Air Fryer Parmesan & Garlic Mayo Corn on the Cob
Related: Pan-Seared Hokkaido Scallops with Corn Cream, Beluga Lentils & Dill Oil
Related: Chicken Chili with Corn

The post Sweet Corn Johnny Cakes w/ Honey & Peppers appeared first on Chef's Pencil.

From his early days at Daniel Boulud’s DB Bistro Moderne to the transformative influence of working alongside Chef Dan Barber at Blue Hill, Mark’s journey has been shaped by a deep respect for ingredients and the people who grow them. In our exclusive conversation, he shares the ingredients he’s loving right now, the practices that keep his kitchen both sustainable and inspired, and why, at the end of a long night, macaroni and cheese is still his ultimate comfort food.

At Family Meal, dishes are often crafted on the day they’re served. How do you and your team approach this spontaneous creation while ensuring consistency and quality?

Most of the changes we make happen before the day starts in the kitchen. We go to every market day so that we can taste everything constantly and talk with the farmers about what they’re most excited about—but also what they are struggling to sell.

We talk with the farmers about what they’re most excited about—but also what they are struggling to sell.

As far as consistency, because of the family-style dishes we do, we’re able to adjust throughout the night. For us, consistency comes with constant tasting. For example, sometimes we bring in the same ingredient from multiple farms, and each farm is unique as far as farming techniques, weather, soil quality, etc. so that means each ingredient comes out differently and needs special attention.

What are your top three favorite ingredients to cook with right now, and why?

That’s a tough question to answer with the season changing so fast this year, but first I think cucumbers. There are so many different varieties, the quality has been great, and you can use most of the plant. The leaves have a very intense bitter cucumber flavor that we have been using to make a sorbet.

And cherries are great so far this year. They usually make it through every part of our menu before the season is over because they’re so versatile. They’re great as the main ingredient but also add a ton of flavor and depth to other savory dishes. And then there’s Sweet Garleek (i.e. a first ever cross between garlic and leek), one of the newer vegetables from Row 7. And if you like leeks then this is what you should be using—the flavor is super well balanced and the name is spot on: it’s so sweet.

Can you share an instance where a particular seasonal ingredient inspired a new dish or altered your culinary approach?

Every season there’s something that really stands out and it’s never the same year to year. I guess the one thing that comes to mind is pepper season. Peppers have a huge variety of flavors and applications. If you use them right you can make something that will last the whole year. They make great ferments, jellies, and powders.

What strategies do you employ to encourage your team to contribute creatively to the ever-evolving menu?

I don’t know if you call this a strategy, but we try not to use recipes for each and every thing. There’s always a time when it’s necessary, mostly for pastry and breads, but for the most part we like to create from a list of ingredients. Then we show the cooks and explain the process but also remind them that it will take constant tasting and adjustment to get it right.

I think by doing this it gives our cooks a sense of ownership and responsibility that teaches them to think a little more creatively. Of course we also ask for their input when we teach them a new dish. It’s meant to be done a certain way but we also like to hear what they think and what they would change or add.

How do you mentor emerging chefs in your kitchen, and what qualities do you look for
when nurturing talent?

I try to give everyone the same opportunities and chances to learn and grow but with some of the cooks that have been here longer or moved into junior positions I try to get them to think about how to create a full menu. I think making one dish is a great start and we do that with some of the newer cooks, but to think about a menu as a whole—and what the end result and feeling is for the guest—is a great way to really start thinking about what kind of chef you want to be.

As far as qualities, the ones I look out for the most are humility, self awareness, and constant curiosity.

As far as qualities, the ones I look out for the most are humility, self awareness, and constant curiosity. I think if you’re naturally just a creative person that’s great and can go a long way but if you don’t ask the right questions, can’t take constructive criticism, and have a hard time reflecting or taking responsibility then it makes it difficult to grow.

Do you ever worry that terms like “sustainable” or “local” have lost their impact? How do you keep those values alive without sounding like a sales pitch?

I don’t think they’ve necessarily lost their impact. It seems like the majority of the top restaurants are working toward making good on those values. Everyone has their own way, but it’s a priority for us to do that through our sourcing.

We also compost what we can, and are constantly looking for ways to cut down on waste and repurpose scraps instead. Most importantly, we try to make sure the work we do is sustainable for the staff by balancing work and life, and making sure they enjoy their work and don’t feel like it’s a burden to show up everyday.

What practices have you implemented in the kitchen to reduce food waste and promote sustainability?

First, we just try to use everything that we can, for stocks, ferments or seasoning salts. We also added a bar menu option to our dinner service that allows us to sell some of the cuts of meat that might not make it on the menu. We also send our compost to a queens based company called Afterlife, which uses all
the compost for mushroom production.

We added a bar menu option to our dinner service that allows us to sell some of the cuts of meat that might not make it on the menu.

Who have been your most significant culinary influences, and how have they shaped your approach to cooking?

This is a long list. I think from the start there were a lot of cooks and sous chefs that I looked up to when I first moved to New York. My first restaurant was DB Bistro Moderne— of course Daniel Boulud was a huge influence, a chef I have so much respect for, but it was a lot of the cooks there that really taught me teamwork and how to push myself without sacrificing quality. Sean Gray was also another huge influence. I truly believe any creativity I have was brought out by him. To this day I think about doing R&D with him back at Ko.

Currently it’s Chef Dan [Barber]. Before coming to Blue Hill I had thought I knew what it meant to source properly and cook locally but since starting here I have really started to see if from his lens. I don’t know that I’ll ever have the full, bigger picture understanding the way he does but what I’ve learned so far has really pushed me to be better all around. I’ve learned something or been influenced by almost everyone I have ever worked with.

Reflecting on your career, how has your culinary style evolved over the years, and what experiences have been pivotal in that transformation?

I don’t know how I would define my “style” and for a long time I tried to force it, to the point that I didn’t want to cook anymore. I think when I started here at Family Meal, that was the biggest transformation. It became less about me and more about the produce we were cooking, or the breed of certain proteins and once that was the focus it was like a huge weight off my shoulders. I knew I had to do right by those ingredients and details, and once that was clear the creativity happened and it didn’t feel forced
anymore.

How do you define success in your role, and what achievements are you most proud of at Family Meal?

The Michelin Star and Green Star have definitely been something we are very proud of—the Green Star especially because it recognizes the work that we do to be as sustainable as possible. But the day-to-day achievement that I’m most proud of is the team. We’ve had a steady team for quite some time and I think the work they do is what’s helped us maintain our stars.

Without a set menu, how do you gather and interpret guest feedback to refine the dining experience?

We rely heavily on the front-of-house team to help gather guest feedback. We check reviews but that isn’t always the most reliable source — people tend to let out every feeling they have when it’s online for everyone to see, which makes it less constructive. The staff do a great job engaging with guests and finding out what their preferences are or why they didn’t like a dish. We know we won’t win with everyone.

After a long service, what’s your go-to comfort food at home?

I think for me it’s macaroni and cheese. It’s the perfect snack no matter how the service went—could have been the best or worst service of your life, it’s still gonna hit the same.

Featured photo credit: Jordan Sapally

Mark Ordaz
Instagram | LinkedIn
Family Meal at Blue Hill

The post Chef of the Week: Inside Mark Ordaz’s Seasonal Kitchen at Blue Hill appeared first on Chef's Pencil.

Paired with a colorful medley of caramelized root vegetables, this one-pan wonder is more than a Sunday staple — it’s a celebration of bold flavors and home-cooked warmth. Whether for a weekend gathering or a special family dinner, this dish never fails to impress.

Enjoy!

Print

Chilli Roasted Chicken with Caramelized Vegetables

This is Sohani’s signature dish — a beautifully roasted chicken with crispy skin and tender, juicy meat. Served with caramelized vegetables, it’s a vibrant, flavor-packed twist on the classic Sunday roast.

Course Main Course

Cuisine International

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author David Bitton

Ingredients

• 1 organic free range chicken (approx. size 16 or ~1.6–1.8 kg)
• 3 tbsp high quality chilli oil (Bitton brand preferred)
• 2 medium carrots peeled and quartered
• 1 large Spanish onion skin on, quartered
• 3 medium Desiree potatoes quartered
• 1 large cob of corn quartered
• 1 small sweet potato quartered
• 1 whole garlic bulb cloves separated but unpeeled
• 1 sprig each of thyme, rosemary, parsley, sage leaves only
• sea salt to taste

Instructions

• Preheat the oven to 200°C (390°F).
• Cut all vegetables into similar-sized chunks for even cooking.
• Place the garlic cloves inside the cavity of the chicken. Rub 2 tablespoons of chilli oil all over the skin and season generously with sea salt.
• Heat a large deep non-stick baking tray over medium-high heat on your stovetop or barbecue. Add 1 tablespoon of chilli oil and heat until just smoking.
• Sear the chicken on all sides for about 20 minutes total, until well browned.
• Remove the chicken from the tray and add the prepared vegetables and herb leaves.
• Place the chicken breast-side up on top of the vegetables and transfer the tray to the oven.
• Roast for 35–40 minutes, or until the skin is golden and crispy and the chicken is fully cooked (internal temperature of 75°C/165°F in the thickest part, or juices run clear).
• Rest for 5–10 minutes, carve, and serve with the roasted vegetables.

Notes

Related: Roasted Mexican Chicken
Related: Pan-Roasted Mediterranean Chicken
Related: Chicken Cacciatore
Related: Mediterranean-Style Whole Stuffed Chicken
Related: Roasted Quails with Moroccan Couscous Stuffing & Apricot Sauce

The post Chilli Roasted Chicken with Caramelized Vegetables appeared first on Chef's Pencil.

A beloved staple in Ukrainian cuisine, pampushki are traditionally served alongside borscht, but they’re so flavorful and satisfying that you’ll want to enjoy them with just about any meal. The combination of pillowy bread and a bold garlic-herb dressing makes them truly unforgettable.

I highly recommend making them right away, especially since they’re so easy to prepare! With a handful of pantry staples and a little rising time, you’ll have a batch of warm, aromatic rolls ready to impress. Whether you’re serving them for a holiday dinner or a cozy weeknight meal, you’ll love how delicious they turn out. Pampushki are the kind of comfort food that brings people together—and once you try them, you’ll understand why they’re such a treasured dish.

Print

Ukrainian Garlic Rolls (Pampushki)

Soft, fluffy, and brushed with a fragrant garlic-herb dressing, these Ukrainian garlic rolls, called locally Pampushki are the perfect companion to a warm bowl of borscht or pretty much any soup or stew.

Course Side Dish

Cuisine Ukrainian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Waiting Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 11 pieces

Author Viktoria Urmach

Ingredients

For the dough:

• 450 g all-purpose flour
• 100 ml warm milk
• 200 ml warm water
• 1 tbsp sugar
• 6 g dry yeast
• 3 tbsp vegetable oil
• 1 egg yolk

For the garlic dressing:

• 2 tbsp sunflower oil (or any vegetable oil; unrefined sunflower oil is traditional)
• 1 tsp salt
• 2 tbsp water
• 2-3 cloves garlic minced
• a small bunch dill or parsley chopped

US Customary – Metric

Instructions

Activate the Yeast:

• In a small bowl, combine the warm water, sugar, and dry yeast. Let sit for 5–10 minutes until a frothy layer forms on top.

Make the Dough:

• In a deep bowl, sift the flour with a pinch of salt, add the warm milk, activated yeast, and vegetable oil, and knead the dough.
• Place the dough in the bowl, and brush the surface with vegetable oil.
• Cover with a towel and leave in a warm place for 30-60 minutes until it rises.

Shape the Rolls & Bake

• Divide the dough into 12-14 balls. Grease the baking dish with vegetable oil and place the dough balls in it. Cover and leave for 15-20 minutes.
• Preheat the oven to 190ºC (380°F). Whisk the egg yolk with 2 tbsp of water to make an egg wash. Brush the rolls with the egg wash.
• Bake the buns for 30-35 minutes in the preheated oven at 190ºC (380°F).

Make the Garlic Dressing:

• While the rolls are baking, prepare the dressing. In a small bowl, mix the oil, salt, water, and minced garlic. Stir in the chopped dill or parsley and mix well.

Dress and Serve:

• Remove the pampushki from the oven and drizzle with the garlic dressing. Let them cool slightly and serve with a delicious bowl of red borscht.

Notes

Related: Green Borscht with Sorrel
Related: Potato Varenyky: Ukrainian Potato Dumplings
Related: Blueberry Dumplings: Ukrainian Blueberry Varenyky
Related: Classic Ukrainian Easter Bread (Paska)
Related: Pepper & Parmesan Rolls

The post Garlic Rolls (Ukrainian Pampushki) appeared first on Chef's Pencil.

While the idea of a chicken-based dessert may sound unusual, the flavor is anything but. The meat provides a delicate texture and subtle richness that blends beautifully with milk, sugar, and starches to create a luxurious custard. Finished with a golden-browned top and served cold, it’s elegant, unexpected, and unforgettable.

Try the authentic Tavuk Göğsü recipe by Chef Giorgos Tsoulis and experience this historic delicacy the way it was meant to be enjoyed.

Print

Tavuk Göğsü: Turkish Chicken Breast Pudding

This is a classic (and very unique!) Turkish milk pudding made with shredded chicken breast. Smooth, creamy, and subtly sweet, it’s a truly one-of-a-kind dessert.

Course Dessert

Cuisine Turkish

Prep Time 5 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Waiting Time 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 5 servings

Author Giorgos Tsoulis

Ingredients

• 1200 ml milk
• 400 g chicken breast
• 200 g granulated sugar
• 100 g rice flour
• 20 g cornstarch

US Customary – Metric

Instructions

Cook the chicken:

• Place the chicken breast in a pot, cover it with water, and let it simmer for 20 to 25 minutes. Since the chicken needs to be cooked thoroughly, boil it longer if necessary.

Shred the Chicken:

• Once cooked, drain and allow the chicken to cool completely. Shred the chicken breast into thin pieces using your fingers or two forks, then set aside.

Prepare the Thickening Mixture:

• In a bowl, combine the rice flour, cornstarch, and a small amount of milk, then whisk until the mixture becomes smooth and homogeneous.

Cook the Milk Base:

• In a pot, pour the remaining milk and sugar, place it over medium heat, and bring it to a boil.
• Gradually pour in the rice flour mixture, stirring constantly with a whisk. Cook over medium-low heat, stirring continuously, until the mixture thickens into a smooth custard.

Add the Chicken & Bake

• Once thickened, remove from the heat, add the shredded chicken, stir again, and pour the mixture into a rectangular baking dish (27×20 cm/ 10×8 in).
• Place under the broiler (grill) for 5–10 minutes, or until the top turns golden brown.

Refrigerate and Serve:

• Let the pudding cool at room temperature, then refrigerate for at least 2 hours. Once chilled and set, cut into squares and serve.

Notes

Chef’s tip: Cook the pudding on low heat once the starch is added to avoid a raw flour taste and ensure a smooth, fully cooked texture.

Related: Şekerpare (Turkish Cookies)
Related: Sütlaç (Turkish Rice Pudding)
Related: Turkish Kazandibi Recipe
Related: Turkish Baklava Recipe
Related: Turkish Almond Cookies: Acıbadem Kurabiyesi

The post Tavuk Göğsü: Turkish Chicken Breast Pudding appeared first on Chef's Pencil.

What really sets this carrot cake apart is its frosting: a silky, luxurious blend of mascarpone and cream cheese that adds richness without being overly sweet. The toasted walnuts provide a subtle crunch, while the creamy layers offer a luscious contrast.

It’s an elevated take on a timeless favorite—perfect for celebrations, afternoon tea, or anytime you’re craving something both wholesome and indulgent.

Print

Gourmet Carrot Cake with Mascarpone Cream & Orange Zest

This is a refined take on the classic carrot cake, featuring mascarpone frosting, toasted walnuts, and a hint of citrus – this cake is full of flavor and perfect for any occasion.

Course Cake, Dessert

Cuisine International

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Chilling Time 2 hours hours

Total Time 3 hours hours 35 minutes minutes

Servings 8 servings

Author Viktoria Urmach

Ingredients

• 400 g carrots (finely grated)
• 4 eggs
• 250 g sugar
• 240 ml vegetable oil
• 300 g all-purpose flour
• 150 g walnuts
• zest and juice of 1 orange
• 1 tsp baking soda
• 1 tsp baking powder
• 10 g butter
• 1 tsp salt

For the cream:

• 220 g mascarpone cheese
• 220 g cream cheese (I used Philadelphia)
• 250 g powdered sugar
• 100 g butter

US Customary – Metric

Instructions

Prepare the nuts and carrots:

• Finely grate the carrots. Chop the walnuts and toast them in a dry skillet until fragrant. Transfer to a bowl, immediately add the butter and salt, stir well, and let cool.

Make the batter:

• In a large bowl, beat the eggs and sugar together until a thick, pale foam forms. Slowly pour in the oil in a thin stream while continuing to beat.
• In a separate bowl, sift together the flour, baking soda, and baking powder to prevent lumps. Gradually add the dry ingredients to the egg mixture. Add the orange zest, and if the batter feels too thick, stir in a bit of orange juice.
• Fold in the grated carrots and toasted walnuts, mixing until evenly combined.

Bake the cake layers:

• Divide the batter into three equal portions (approximately 530 g or 1.1 lbs each). Baking in separate layers ensures even cooking, as this is a dense batter.
• If you're the lucky owner of three identical cake pans, bake all at once. Otherwise, bake the layers one at a time in a greased and lined 8- or 9-inch round pan at 180°C (350°F) for about 25 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool completely.

Prepare the frosting:

• Beat the softened butter with the powdered sugar until fully combined and smooth. Add the mascarpone and cream cheese, then beat until light and fluffy.

Assemble the cake:

• Spread a generous layer of cream on each cake layer and decorate the cake as desired.
• Let the cake sit in the fridge for 2 hours to absorb the flavors. Enjoy!

Notes

Related: Orange and Mascarpone Brownies
Related: Berry Jam & Mascarpone Crêpe Cake
Related: Golden Pistachio Mascarpone Cream Cake
Related: Strawberry Tiramisu
Related: Italian Almond Pistachio Cake w/ Cream Cheese Frosting

The post Carrot Cake with Mascarpone & Orange Zest appeared first on Chef's Pencil.

Juicy prawns and fluffy jasmine rice soak up the fragrant herbs and seasonings, making this a deeply flavorful yet simple dish that’s perfect for a weekday meal or a crowd-pleasing dinner.

This recipe comes from Chef Lyn, a chef instructor at the prestigious Siam Culinary Academy in Bangkok, known for her expertise in traditional Thai cuisine and modern street food adaptations. Her version of Tom Yum Fried Rice reflects both authenticity and approachability, combining professional technique with ingredients that are easy to find. It’s a dish that captures the essence of Thai cooking—fresh, bold, and always full of life.

Enjoy!

Print

Tom Yum Fried Rice

This Tom Yum Fried Rice is a bold and flavorful Thai dish that combines the aromatic herbs of classic Tom Yum soup—like lemongrass, galangal, and kaffir lime leaves—with spicy chili paste, juicy prawns, and fragrant jasmine rice. It’s a quick and satisfying stir-fry that delivers a perfect balance of sour, salty, and spicy in every bite.

Course Side Dish

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 servings

Author Chef Lyn

Ingredients

• 1 cup Jasmine rice (cooked)
• 5 prawns (peeled, deveined, and butterflied)
• 1 stalk lemongrass
• 2 pieces Kaffir lime leaves
• 1-2 bulbs shallots
• 2 pieces young galangal
• 1 tbsp Thai chili paste (Nam Prik Pao)
• 1-2 tsp fish sauce
• 2 tsp lime juice
• ½ tsp sugar
• 1 tbsp cooking oil

Instructions

Prepare the herbs:

• Thinly slice the kaffir lime leaves. Cut the lemongrass into thin rings. Slice the galangal thinly, then finely chop. Slice the shallots. Set all the herbs aside.

Stir-fry the herbs:

• Heat the oil in a wok or large frying pan over medium heat. Once hot, add the prepared herbs and stir-fry until fragrant.
• Add the Thai chili paste (Nam Prik Pao) and stir to combine well with the herbs.

Cook the prawns:

• Add the prawns that have been peeled, deveined, and butterflied. Stir-fry until just cooked through.

Add the rice & season:

• Add the cooked jasmine rice. Use a spatula to break up any clumps and stir-fry to mix thoroughly with the other ingredients.
  
• Season with fish sauce, sugar, and lime juice. Taste and adjust the flavor to be a balance of sour, salty, and spicy. For extra heat, add sliced bird’s eye chilies if desired.

Finish and serve:

• Stir-fry a little longer until everything is well combined, then turn off the heat. Plate and garnish as desired before serving.

Notes

Related: Thai Beef Panang Curry
Related: Thai Green Papaya Salad (Som Tam)
Related: Authentic Shrimp Pad Thai
Related: Crispy Pork Spring Rolls with Plum Sauce
Related: Thai-Style Pineapple Fried Rice

The post Tom Yum Fried Rice appeared first on Chef's Pencil.

Msemen is a beloved staple in Moroccan households, often enjoyed for breakfast or as an afternoon snack alongside mint tea. Its origins trace back to North Africa, where it remains a popular street food and a cherished homemade dish during gatherings and special occasions. Chef Giorgos Tsoulis brings this culinary classic to life with his simple yet authentic recipe, capturing the essence of Moroccan hospitality in every bite.

Print

Msemen: Moroccan Pancakes

Discover the taste of Morocco with these wonderfully fluffy Moroccan pancakes! Light, spongy, and perfect for soaking up honey, butter, or your favorite jam, they make for a delightful breakfast treat with authentic North African flavor—crafted by Chef Giorgos Tsoulis.

Course Dessert

Cuisine Moroccan

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Waiting Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 pieces

Author Giorgos Tsoulis

Ingredients

• 400 g fine semolina
• 380 g all-purpose flour
• 380 ml water
• 115 g melted butter
• 100 ml sunflower oil + extra for greasing
• a pinch of salt

For Serving:

• butter
• jam of your choice

US Customary – Metric

Instructions

• In a stand mixer fitted with the dough hook, combine semolina, flour, water, melted butter, sunflower oil, and salt. Mix on medium speed until a smooth, elastic dough forms.
• Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
• Turn the dough out onto a greased surface and divide it into 8 equal portions.
• Working with one portion at a time, grease your hands and the work surface with sunflower oil. Flatten the dough into a thin circle (about 20 cm / 8 inches in diameter).
• Fold the dough like an envelope and transfer it to a baking tray lined with parchment paper. Repeat this process for the remaining dough pieces.
• Cover the tray with plastic wrap and let the squares rest for another 15 minutes.
• Lightly grease the surface again. Take one square and gently stretch it into a thin rectangle (about 20×15 cm / 8×6 inches). Repeat with all the dough pieces.
• Heat a nonstick pan over medium heat. Lightly grease with sunflower oil if needed. Cook each pancake for 1–2 minutes per side, or until golden brown with darker spots.
• Serve the Moroccan pancakes with butter and jam, or with any other topping you prefer.

Notes

Chef’s tip: These versatile pancakes, also known as Msemen, can be filled with cheese for a savory version or enjoyed sweet with honey or jam. Make extra—they reheat beautifully!

Related: Homemade Moroccan Spice Blend
Related: 15 Famous Moroccan Desserts
Related: Easy Red Lentil Pancakes (Flatbread)
Related: Pancakes with Brie Cream, Honey and Walnuts
Related: Harira: Moroccan Chickpea & Tomato Soup

The post Msemen: Moroccan Pancakes appeared first on Chef's Pencil.