If you don't know by now, curry is one of my favorite dishes. Curry is exploding with flavor and I find it very comforting to eat. I can't handle eating anything too spicy, so I went light on the serrano pepper for this recipe, but feel free to adjust if you like the burn. Don't rush this recipe. The longer this simmers, the better.

If you love creamy pasta with mad flavor, this recipe is for you.

I love chili crisp so much! It has become a staple in a lot of my recipes. It is also called chili crunch. I am sure this can be made at home, but you can purchase a version of this by brands such as Trader Joe's, Momofuku, and Fly By Jing. I have even found store brand versions of chili crisp at chain grocery stores like Ralphs and Vons. Paired with the crispy oyster mushrooms, you are in for a flavorful treat! This recipe calls for chili crisp to taste, so you'll have to gauge your preferred spice level. You could also leave the chili crisp out of the wet batter and use it as a sauce after frying the mushrooms.

It is harvesting time and we are back with another dope recipe using mushrooms I grew at home with a North Spore Fruiting Block Kit and Boom Room. This was a nice flush with close to 1.3 pounds of shiitake mushrooms. It takes about 1-2 months to get the shiitake bag ready to start fruiting, but North Spore makes it easier and faster to grow at home. It took about 10-11 days to grow once I took the fruiting block out of its bag. Because it grows outside of the bag, it’s best to grow in a tent or fruiting chamber to prevent contamination. I chose shiitake mushrooms for this recipe because shiitake is very meaty and has a delicious umami flavor. This recipe takes some work, but at the end of the day, it's incredible to go from harvest to table right at home.

Macadamia nuts might replace some of my cashew cheese recipes for a couple of reasons: the color stays white and they are very creamy! I used ground mustard seed in the cheese to add some tanginess, and white miso to add that fermented Swiss cheese flavor and depth. Check out the recipe below!

I woke up to some cold weather today and was inspired to make soup. I am always trying to improve the texture of jackfruit, and I get a little closer each time. This time I smoked the jackfruit with hickory chips, which increased the flavor profile, and the texture is a little closer to meat. I hope you enjoy this hearty, healthy, soul warming soup.