Recipes

Ready to Get Cheffy?!?….we are continually building our library of recipes, with updates every week, so you’ll never run out of Get Cheffy inspiration.

All recipes below contain GET CHEFFY TIP(s)! providing modifications, substitutions, and other variations of each dish, allowing you to expand your knowledge, and confidence, in the kitchen. You’ll create something new, and you’ll definitely Get Cheffy!

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St.Louis Style Pizza

St. Louis has a unique and thriving food, beer, and wine scene. Voted 5th best city to eat in by Food & Wine magazine, you’ll find an impressive list of restaurants serving updated, and contemporary versions, of the classics. You’ll also find a unique blend of cultures and, therefore, cuisines. Southern BBQ, blended with ItalianContinue reading “St.Louis Style Pizza”

DIY Pumpkin Liqueur

The warmer, cozier, red-headed cousin to the White Claws you enjoyed this summer. Pumpkin Liqueur, or Pumkincello, can easily be made at home with a few simple ingredients. Your friends will roll their eyes when you bring a bottle of your homemade, Pumpkincello to the next bonfire, but their opinions will change when they tasteContinue reading “DIY Pumpkin Liqueur”

Classic Tomato Bisque

Don’t let the word “bisque” fool you. “Bisque” traditionally refers to a cream based seafood soup, but the word “bisque” is now generally accepted for any cream based, or creamy textured, soup. Our Get Cheffy Tomato Bisque is approachable, familiar, and satisfying and is made from pantry staples that you probably have on hand rightContinue reading “Classic Tomato Bisque”

Pretzels & Beer Cheese Dip

Guten Tag! As Summer moves out, and Fall moves in, cultures around the globe celebrate, and welcome the changing of the seasons with the German holiday of Oktoberfest (a lesser known festival, called Maifest, takes place in Spring). Like all good parties, Oktoberfest is celebrated with food. Pretzels are a common food served at OktoberfestContinue reading “Pretzels & Beer Cheese Dip”

Philly Cheesesteak Sliders

Perfect for the Labor Day weekend, delight your friends with these unexpected, but familiar, crowd pleasers. Wind down your summer properly-with a steak, onion, and cheese sandwich in your hand. FOR THE CHEESESTEAKS: 2 Pounds Ribeye or Strip Steak 2 Large, or 3 Medium Yellow Onions 1 Green Pepper 6 Slices of Provolone and AmericanContinue reading “Philly Cheesesteak Sliders”

Summer Vegetable Gratin

Gratin (gra-TAN) is a fancy word for any dish cooked in a shallow pan. Usually topped with breadcrumbs, cheese, and butter, the potato gratin is a common variation that you’re probably most familiar with (and, to be fair, that box-top recipe for “potatoes au gratin” is actually pretty good). With high summer winding down, Eggplant,Continue reading “Summer Vegetable Gratin”

Chicken Gyros & Tzatziki

Iconic and delicious, Gyros are a staple of Greek restaurants. Traditionally made with skewered lamb meat, chicken and pork gyros are now more common in Greece. Learn how to make this delicious and classic street food at home. FOR THE GYROS: 2 lbs. Boneless Skinless Chicken Thighs 1 Cup Full Fat Greek Yogurt Fage isContinue reading “Chicken Gyros & Tzatziki”

DIY Pickles (with Bread & Butter and Sour Dill variations)

Claussen is the pickle brand we reach for in our supermarket. Crisp and refreshing, with a “snap” in their texture, the brand routinely wins “best in show” in pickle taste testings (yes,…that is a thing). What’s the difference between Claussen and other brands? A Claussen pickle is never heated; never heated in the brine, neverContinue reading “DIY Pickles (with Bread & Butter and Sour Dill variations)”

DIY Sun Dried Tomatos

With summer’s tomato bounty continuing, what is one to do with those bushels of ripe tomatoes? Make your own sun dried (oven dried) tomatoes! If you’re like us at Get Cheffy, you sneer at the price tag associated with store bought sun dried tomatoes (12 bucks for a little jar?…it’s not happening). Follow the easyContinue reading “DIY Sun Dried Tomatos”

Pizza on the Grill

Properly executed, grilled pizzas will make you a hero of your next backyard barbecue or grilling party. Follow our steps below to create an exceptional dough that cooperates with you while being grilled. FOR THE DOUGH: 3 cups all purpose flour (plus extra for kneading and rolling) 1 tablespoon honey 1/2 teaspoon instant, or rapidContinue reading “Pizza on the Grill”

Breadcrumb Stuffed Tomatoes with Browned Butter

With summer in full swing, tomatoes are plentiful. An inexpensive, but impressive, method for using summer’s bounty is to stuff tomatoes with bread, cheese, and aromatics. Follow the GET CHEFFY TIP(s) throughout the recipe below to create a beautiful side dish, or an excellent main course, out of the humble, and versatile tomato FOR THEContinue reading “Breadcrumb Stuffed Tomatoes with Browned Butter”

Grilled Bruschetta

Bruschetta is an ultimate summertime dish, but it can go wrong. Follow our techniques below to achieve extraordinary results that would please anyone. Serve it as a first course, or make it your whole meal. FOR THE BREAD: 1 Large baguette ciabatta, sourdough, country loaf(s), focaccia, Italian bread, or flat bread(s) of any kind canContinue reading “Grilled Bruschetta”

Stuffed Cabbage

Poor cabbage. It looks so unappealing in the grocery store sitting among its more beautiful, Artichoke, Red Pepper, and Asparagus pals. Transform this humble, economical, and versatile vegetable, into the belle of the ball. FOR THE CABBAGE: 1 large cabbage The common varieties of cabbage that you’ll fine in your supermarket would be Green, Purple,Continue reading “Stuffed Cabbage”

Pavlova

Despite its show-stopping beauty, a Pavlova is inexpensive, and easy to prepare; you simply need to follow the proper techniques. FOR THE PAVLOVA BASE (MERINGUE): 3/4 cup of egg whites 1 1/2 cup white sugar 1 teaspoon cornstarch 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract FOR THE WHIPPED CREAM & TOPPINGS: 1 cupContinue reading “Pavlova”

House-Made Stock

Because you’re an avid Get Cheffy reader, you know that we’re all about reducing waste in the kitchen. Listen to chefs from previous generations (those from the Jacques Pepin, WWII era), and you’ll learn that kitchens, personal or professional, need to be resourceful, economical, and reduce waste as much as possible. This stock recipe utilizesContinue reading “House-Made Stock”


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