SSTUDIO COOKBOOK
2023 HOLIDAYS



Sides
  1. No Knead Cheese Bread
  2. The GOAT Cheese
  3. The Best Rice Ever (Seriously)
  4. Toasty Figs

Soups
  1. Cream of Cauliflower and Parsnip with Pan-Fried Scallops and Pancetta Garnish
  2. Broccoli Feta Soup
  3. Roasted Red Pepper & Gouda Soup
  4. Sweet Potato Carrot Soup

Vegetables
  1. Dakos
  2. Winter Tabouleh Salad
  3. Nonna's Stuffed Artichoke Alla Cellolese
  4. Miso Butter Onions
  5. Bubbe's Laktacular Latkes
  6. Dauphinois Potatoes

Pasta
  1. Pasta Déjà Vu
  2. Mascarpone Pasta
  3. Adulting alla Carbonara
  4. Lorighittas with Ragù
  5. Spicy Salsiccia Pasta
  6. Linguini Aglio e Olio
  7. Cheese Wiz Mac
  8. SSausage Rapini
  9. Cam’s Bolognese

Fish & Seafood
  1. Anchovy Recipe for Those Who Don't Like Anchovies
  2. Mama V's Tuna Tartare
  3. Insalata di Mare di Simona e Maria
  4. Honey Salmon with Carrots
  5. Cod alla Bordello
  6. Better than Emily Mariko's Salmon Bowl

Meat
  1. Pad Thai
  2. Korean Oven Baked Chicken
  3. Korean Spicy Pork and Vegetables Over Rice (Jeyuk-deopbap)
  4. Kongnamul Bulgogi aka KongBul
  5. Valentine's Day Chicken Wings
  6. Turkey Scaloppine with Lemon-Caper Sauce
  7. Coconut Chicken Curry
  8. Fashion-Forward Chic Diva-Licious Sloppy Joes
  9. 3 Eggs

Desserts
  1. Coffee Fudge Brownies
  2. Best Brownies Ever
  3. Miso Dark Chocolate Oatmeal Cookies
  4. ♡ Baked Vegan Doughnuts ♡
  5. Huey’s Spicy & Chewy Gingerbread Cookies
  6. Pouding Chômeur
  7. The Best (Holiday) Banana Cake
  8. Raw Raspberry Cashew Cake
  9. Greek Yogurt Lemon Blueberry Cake
  10. Key Lime Pie
  11. Lemon Tiramisu

Drinks
  1. Guns N' Roses
  2. Handle With Care cocktail
  3. Zia’s Caffè Corretto

Dog Treats
  1. Jack's Peanut Butter Biscuits
  2. Pupperrific Pumpkin Biscuits



♫ Playlist ︎

A note from Cam —

We are releasing this cookbook as a way to celebrate the holidays together. In the midst of our busy lives, the holidays serve as a reminder to pause, be present and express gratitude for the simple joys that surround us.

Regardless of what the news says, there is so much love in the world and this team is a great testimony of that. Despite the many hurdles that we've had to overcome this year, we've always managed to stay kind and relentlessly support one another, even when we were most tired. The understanding and compassion that we all exude on a daily basis is one of the many things that makes this team so special. I am grateful for the grace and kindness that this team has shown me this year and for the love you all have spread.

Whether it's the warmth shared through daily laughter or the joy of gathering together for a meal, let us cherish these moments and carry them through with us to next year.

I’d like invite us all to cheers to our hard work this year and to the love that we've spread and want to take this opportunity to share with you a reflection that has guided me this year. Whenever I feel unsure about the future, I turn to look at the past to see how far I've come. And when I look at how far this team has come over the 10 years I've known it, I know that we'll be just fine in whatever our next chapter is.

Thank you, and happy holiday to you all.




Mark

THE BEST RICE EVER (SERIOUSLY)


SIDES | 3 servings | 15min | Secret - Madonna
From Daniella Filer


I eat a lot of rice. My family eats a lot of rice. Spencer loves rice. So rice is a staple for me for whatever meal I’m cooking. Most of the time, this is the rice I make. I don't know if it’s the right way to make rice, but it is my favorite way I have tried and I think it’ll be yours, too. I use chicken stock, but I’m sure vegetable stock or any other kind would work too, feel free to play around and let me know the outcome!


INGREDIENTS  
  1. 1 cup rice of choice (I like jasmine rice best)
  2. 1 ¾ cups chicken stock
  3. 2 big cloves of garlic, minced
  4. 1 tbsp oil of choice (sometimes I use olive, sometimes vegetable, whatever is around)
  5. Pinch of salt

PREPARATION
  1. Heat the oil in a small pot. Add the minced garlic and salt and let it cook until fragrant on medium heat (DO NOT BURN!!).
  2. Wash the rice (if you do that) and then add it to the pot. Stir the rice until it’s coated in oil, garlic and salt, about 1 minute.
  3. Add the chicken stock to the pot and stir to ensure there is no garlic stuck to the bottom of the pot. Cover and bring to a boil. Once boiling, turn heat down to low and let it cook until all the chicken stock has been absorbed by the rice.
  4. Turn the heat off and let the rice sit, covered, for about 10 minutes. Fluff before serving and enjoy!





LE MEILLEUR RIZ DE TOUS LES TEMPS (SÉRIEUSEMENT)


ACCOMPAGNEMENTS | 3 portions | 15 min. | Secret - Madonna
Par Daniella Filer


Je mange beaucoup de riz. Ma famille mange beaucoup de riz. Spencer adore le riz. Le riz est donc un aliment de base pour moi, quel que soit le repas que je prépare. La plupart du temps, c’est ce riz que je cuisine. Je ne sais pas si c’est la bonne façon de faire du riz, mais de toutes les méthodes que j’ai essayées, c’est ma préférée, et je pense que ce sera la vôtre aussi. J’utilise du bouillon de poulet, mais je suis sûre que du bouillon de légumes ou n’importe quel autre type de bouillon fonctionnerait aussi. N’hésitez pas à faire des essais et à me faire part du résultat!


INGRÉDIENTS  
  1. 1 tasse de riz au choix (je préfère le riz au jasmin)
  2. 1 ¾ tasse de bouillon de poulet
  3. 2 grosses gousses d’ail, hachées
  4. 1 c. à table d’huile au choix (parfois j’utilise de l’huile d’olive, parfois de l’huile végétale, ce que j’ai sous la main)
  5. Pincée de sel

PRÉPARATION
  1. Faites chauffer l’huile dans une petite casserole. Ajoutez l’ail haché et le sel et laissez cuire à feu moyen jusqu’à ce que des arômes s’en dégagent (NE PAS LAISSER BRÛLER!!).
  2. Rincez le riz (si vous faites ça) et ajoutez-le dans la casserole. Brassez le riz jusqu’à ce qu’il soit enrobé d’huile, d’ail et de sel, pendant environ 1 minute.
  3. Ajoutez le bouillon de poulet à la casserole et remuez pour vous assurer qu’il n’y a pas d’ail collé au fond de la casserole. Couvrez et portez à ébullition. Une fois l’ébullition atteinte, baissez le feu et laissez cuire jusqu’à ce que le riz ait absorbé tout le bouillon de poulet.
  4. Éteignez le feu et laissez le riz reposer, couvert, pendant environ 10 minutes. Défaites-le à la fourchette avant de servir et de savourer!
Mark