The process of cooking is liberating; being able to create something from absolute scratch is incredibly rewarding.
No matter who you are, what connects all humans is that we have to eat. Cooking is no longer just a necessity, but an intense form of self-expression, from home-cooks to Michelin-star-rated chefs. With a long traditional background connecting women and cooking, recipes and techniques passed down through generations have become a creative outlet that honors and embraces culture and identity. For many, preparing a meal is intertwined with emotion and memories from dish to dish. Within  the kitchen, we see the complexities of food and nourishment mirroring the multifaceted nature of womanhood. Being in the kitchen as a woman has two layers as a whole: a space where women are in control and able to showcase their talent, yet also a symbol of enduring gender roles. With these dualities in mind, women have conquered these negative aspects and transformed it into the self-expressive activity we know today. Now, women are able to explore what womanhood means to them, challenge these limiting beliefs, and create delicious dishes unique to themselves. Cooking allows us to connect with and honor where we came from. The act itself bridges gaps and creates memories. Some of my favorite memories involve cooking and food. I like to eat with my family and friends. Nourishment is what keeps us going, whether that be through community or delicious meals. Speaking of delicious meals, what is the best meal? For me, the best meal has some sort of green, something a bit rich, a refreshing drink and then something sweet. Is that possible all of the time? No, of course not. But when it is, it is a meal to remember.



SEASONEDPotato Jojos Enjoy the ultimate comfort food with crispy potato jojos. These thick, seasoned potato wedges are baked to golden perfection, offering a crunch on the outside and a tender, fluffy interior.


Ingredients

For the Jojos
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper



Preparing the Potatoes
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it. 

  2. Wash and peel the potatoes. Cut them 
    into wedges or thick slices, about 
    1/2 to 1 inch wide. 

  3. In a large bowl, toss the potato wedges with olive oil. 

  4. Add paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper. 

  5. Toss until the potatoes are evenly coated with the seasoning.

Baking the Potatoes
  1. Arrange the seasoned potato wedges in 
    a single layer on the prepared baking sheet. Avoid overcrowding to ensure 
    they get crispy.

  2. Bake for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside. 

  3. Once baked, let the jojos cool for a few minutes on the baking sheet before serving. This will help them crisp up even more. Serve with ketchup, aioli or your favorite dipping sauce.


CRISPY & FRESH
Caesar Salad


This crispy and flavorful Caesar salad is perfect for a hot summer day. The cool, crisp romaine lettuce pairs exquisitely with the tangy and creamy Caesar dressing, crunchy croutons, and a sprinkle of grated parmesan cheese. It’s a refreshing and satisfying dish that’s sure to delight your taste buds.
Ingredients
For the Salad
1 large head of romaine lettuce
1 tablespoon olive oil for drizzle

For the Croutons
4 slices of day-old bread
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt to taste

For the Dressing
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons grated Parmesan
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and black pepper to taste




Preparing the Croutons
  1. Preheat your oven to 375°F (190°C).

  2. In a mixing bowl, toss the bread cubes 
    with olive oil, garlic powder, oregano, thyme, and a pinch of salt. 

  3. Spread the bread cubes in a single layer 
    on a baking sheet.

  4. Bake for 10-15 minutes, or until golden brown and crispy, tossing halfway through. Let them cool.

Preparing the Dressing
  1. In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic, parmesan cheese, dijon mustard, and Worcestershire sauce. 

  2. Season with salt and pepper to taste.

  3. Adjust the seasoning or add a little more lemon juice if desired. Bake for 10-15 minutes, or until golden brown and crispy, tossing halfway through. Let them cool. 

Preparing the Salad

  1. In a large bowl, toss the chopped
    romaine lettuce with a drizzle of olive
    oil and black pepper.

  2. Add the croutons and Parmesan cheese. 

  3. Toss gently to combine.



STRAWBERRY & LEMON
Filled Cupcakes

These delightful strawberry iced cupcakes filled with luscious lemon custard reveals a burst of zesty lemon flavor complemented by the sweet and tangy strawberry frosting. These cupcakes are a delicious treat, ideal for any occasion.



Ingredients


For the Cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup sour cream

For the Filling
1 cup whole milk
1/2 cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons lemon juice
Zest of 1 lemon

For the Icing
1 cup whole milk
1/2 cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons lemon juice
Zest of 1 lemon





Preparing the Cupcakes
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin 
    tin with cupcake liners. 

  2. In a medium bowl, whisk together flour, baking powder, 
    and salt. Set aside.

  3. In a large bowl, cream together the butter and sugar until light and fluffy.

  4. Beat in the eggs, one at a time, then add the vanilla extract.

  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Begin and end 
    with the dry ingredients. Mix until just combined.

  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

  7. Bake for 18-20 minutes, or until a toothpick inserted into 
    the center comes out clean.

  8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Preparing the Filling
  1. In a medium saucepan, heat the milk over medium heat until just beginning to steam.

  2. In a separate bowl, whisk together 
    the sugar, egg yolks, and cornstarch 
    until smooth.

  3. Gradually whisk the hot milk into the 
    egg mixture, then return the mixture 
    to the saucepan.

  4. Cook over medium heat, whisking constantly, until the custard thickens 
    and just starts to boil.

  5. Remove from heat and whisk in the 
    butter, lemon juice, and lemon zest.

  6. Transfer to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the custard to prevent a skin from forming), and let it cool completely.

Preparing the Icing
  1. In a large bowl, beat the butter 
    until creamy.

  2. Gradually add the powdered sugar, beating until well combined. 

  3. Add the strawberry puree, heavy cream, and vanilla extract. Beat until smooth 
    and fluffy.


Assembly
  1. Once the cupcakes are completely cooled, use a small knife or cupcake 
    corer to remove a small portion from 
    the center of each cupcake, creating 
    a space for the custard.

  2. Fill the center of each cupcake with 
    the cooled lemon custard.

  3. Frost the cupcakes with the raspberry frosting, using a piping bag.

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