Moonstruck

Instructions

For the bubbles-- drop a sugar cube into a bubbles flute and add 5 dashes of bitters and lemon juice. Top with prosecco and enjoy! Ti amo.

For Rose's Martini-- 1 hr before serving, place martini glass in the freezer. When ready to serve, add a splash of vermouth to the glass and swirl it around before discarding. Next, fill a cocktail shaker with ice and add vodka + 1/2 shot of vermouth. Shake until well chilled and strain into a martini glass. Garnish with two olives.

For your red wine vibes-- get you some smoooooth jazz and sip slowly whilst pampering yourself before a big night at the opera.

Instructions

Start with your dough! Slightly less yeast than I would typically use, but you're looking for a thin crust. In a large mixing bowl, combine flours and salt. In a small mixing cup, stir together lukewarm tap water and sugar until the sugar dissolves, then add the yeast and the olive oil-- wait a couple of minutes for the yeast to bloom then add to your flour.

Knead with your hands until the dough is just coming together (it's ok if it looks slightly shaggy). If you need to add another tsp of water to the mix to collect all that flour, that’s fine. Let the mixture rest for 15 minutes. Dump dough onto a floured and knead for a minute or so until smooth and elastic and shapes easily into a ball of dough.

Place on a heavily floured surface or in a bowl, cover, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator (if you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza).

When your dough has risen, preheat your oven to its highest temp (mine goes up to 500), and slide in a cookie sheet upside down-- you want the surface to be piping hot when you put your pizza on it.

Using an immersion blender, beat your cream, rosemary and garlic until the cream thickens-- this will be your white sauce!

On a piece of parchment paper, spread your dough into a circle about 10 inches in diameter. Spread your white sauce over your dough, and top with your three cheeses (gorgonzola last).

Open your oven quickly to slide your pizza onto your preheated cookie sheet. Bake for about 15 minutes until the cheese is bubbly and the crust is browned.

Drizzle with a bit of honey, and cut into 8 slices. Bella luna! That's amore.

Instructions

At least an hour before cooking (or a few hours if you have the time), drizzle your steak with some canola oil and top with your garlic slices and rosemary sprigs-- wrap tightly with plastic wrap and refrigerate.

Roughly 20 mins before you're ready to eat (and about 30 mins before you head to the bed), heat a grill or griddle pan on high. Cut your lemon in half and brush with a little more oil before adding to the pan. Season both sides of the steak generously with salt and fresh cracked pepper and add it to the pan as well-- cook for about 3-4 mins per side. If your steaks are more than an inch thick, you might need an extra minute.

Remove steak and let rest on a carving board for 10 minutes while you assemble your arugula and parmesan on a plate. Drizzle with a bit of balsamic and olive oil.

Cut meat on a diagonal, against the grain, and arrange next to your salad. Squeeze a bit of the grilled lemon over the entire plate, and sprinkle with a little extra flaky salt.

SON OF A BITCH! So much tastier than chewing off your own foot, ya wolf.

Instructions

Gather your stage one ingredients-- your veggies, bacon, thyme and garlic (which you'll need to mince, but for the purposes of the below photo I have kept whole cause it just looked purtier).

Heat a glug of olive oil over medium heat in a heavy pot or Dutch oven. Add the bacon and cook for about 5 minutes, stirring occasionally, until lightly crisped. Add the onions, carrots, celery, and potatoes and continue to cook, about 8 minutes, until THOSE ingredients are very lightly browned/softened. Toss in your garlic and thyme last and continue to cook for another 2 minutes.

Now for your stage two ingredients!

Add the 'maters, 3 cups of the chicken stock, the bay leaf, salt, and pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the veggies are tender. Discard the bay leaf and add the beans and cooked pasta, stirring until they are heated through.

Just before serving, reheat the soup and, if it's too thick, add more chicken stock. Stir in the white wine and pesto and season with more salt if needed.

Serve in large shallow bowls and sprinkle with finely grated Parmesan cheese, parsley and chives.

Instructions

Grab your cooking mumu and a frying pan and let's get started.

Heat the olive oil in your pan over medium heat and toss in your bell pepper slices, red pepper flakes, and a pinch of salt. Saute until your peppers soften a bit, and push them to the side of the pan away from the central point of heat-- throw your sliced garlic on top to begin to caramelize, but not burn.

Now, toss in your butter and wait until it's nice a bubbly. While you wait, cut a hole in each of your bread slices with a cookie cutter-- you can discard your bread circles, or toast them up with the other things in your pan.

Add your bread slices to the pan and move them around a bit to make sure the bottoms collect a fair amount of butter. Allow the bottoms to toast for about 4 mins, before flipping and cracking your eggs into the center of each.

Cover the pan and allow the eggs to cook and set to your desired doness (I like my yolks runny).