The Culinary Studio

This is the only ratio we teach for scratch pasta. 500g flour, 5 whole eggs, a generous pinch of salt. That’s 100g of flour per egg, 2 to 1 by weight, every time.

New to pasta dough? Pull 50g of flour out of the mix, it comes together easier while you get a feel for the texture.

Want to change it up? Swap in all egg yolks instead of whole eggs for a richer dough, add a splash of olive oil to the well, or replace some of the all-purpose flour with semolina for more bite and a rougher texture that holds sauce well.

We forgot the mic doesn’t clip to fake lobster claws.

This is Chef Over Your Shoulder, the podcast nobody warned you we were making. Season 1 is out now, link in bio. Season 2 is coming soon.

The way I butter corn now.

One buttered piece of sourdough, roll the cob over it, done. Every kernel coated, no butter dish full of corn kernels.

Send this to the person who can’t get enough during corn season.

This week’s grocery list, chef edition.

Jody’s picking up pesto. Kirstie’s on eggplant for eggplant parm.

What’s on your list this week? Tell us below.

Got too many tomatoes right now? This is for you.

Stop peeling them, grate them instead. The skin stays in your hand, not in your sauce. No blanching, no blender, no heat. Just peak-season tomatoes, garlic, basil, and good olive oil, ready in minutes.

Send this to your friend who has way too many tomatoes.

A kitchen sponge can hold billions of bacteria. Rinsing it under hot water does not do it.

Microwaving helps, but the real fix is replacing it every week.

Send this to the person in your kitchen still using that sponge from last month.

The perfect pairing to last week’s chicken marinade

Punchy, jarred pasta salad, layered dressing first so it keeps for days.

Boil the pasta hot for tonight, or skip it and take it cold to your next potluck or cottage weekend.

Save this a to create a delicious bbq feast.

1 clove garlic, minced
¾ cup olive oil
2 tbsp red wine vinegar
Zest and juice of 1 lemon
1 cup feta cheese, cubed
½ cup diced red onion
¼ cup chopped sun-dried tomatoes
5-6 pepperoncini, seeded and chopped
½ cup quartered artichoke hearts
¼ cup pitted black olives
1 small yellow or red pepper, diced
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped

Our favourite chicken marinade this summer.

Sweet, savoury, saucy, and sticky. This one’s BBQ ready in one bag, zero mess.
Save this before your next BBQ night.

2 lb chicken thighs
1 tbsp kosher salt
1 tsp black pepper
1 tsp Spanish smoked paprika
2 cloves garlic
2 tbsp brown sugar
2 tbsp tomato paste
1 tbsp soy sauce
2 tsp Dijon mustard
2 tbsp oil
2 tbsp water

You asked if this is the trick behind velvety Chinese restaurant beef. It is.

You asked if it works on chicken too. It does, and here’s exactly how we do it.

Send this to whoever dries out their chicken.

Arm & Hammer Baking Soda

Do you leave your burgers marinating at room temperature while the grill heats up?

That’s the danger zone, four to sixty degrees, and bacteria doubles every twenty minutes there.

Fridge, every time. Pull it out fifteen minutes early if you want it closer to room temp before it cooks.

Send this to someone who thinks their countertop is safe.