A buttery, golden-baked pastry stuffed with savory chicken, gooey cheddar, and tender broccoli, using everyday pantry heroes to bring hot-and-ready comfort food straight to your hands. We recommend the products above.
A vibrant, velvet-textured green curry that pairs the deep, wood-fired umami of Smoked Gouda with the "electric" tingling sensation of Szechuan peppercorns for a revolutionary take on a classic.
A vibrant, velvety culinary bridge that replaces the heavy dairy of a traditional Indian Korma with the bright, herbaceous, and structurally flawless fat of a ripe avocado.
Craving the rich and earthy flavors of saag (spinach curry) in a convenient, handheld format? These wraps are your answer! Choose between tender paneer (Indian cheese) or succulent lamb, simmered in a creamy spinach sauce, paired with fragrant rice pulao, and fresh vegetables, all nestled in warm naan bread. A flavorful and satisfying meal awaits!
A brilliantly addictive and utterly novel snack that perfectly balances sweet, salty, and a gentle, warming spice. This isn't a fiery candy meant to test your limits; it's a sophisticated, glassy, and incredibly crunchy brittle studded with savory roasted pepitas and the beautiful, jewel-like flecks of fresh red chili. By using a clever technique to capture the chili's flavor without its overwhelming fire, we've created a snack that is complex, surprising, and impossible to stop eating.
The idea for this brittle struck me late one evening, searching the pantry for a snack. The usual suspects—chips, pretzels, chocolate—just weren't cutting it. I was craving something that hit all the notes at once, a snack with a real personality. My eyes landed on a bag of pepitas and a small container of fiery little Thai chilies, and a "what if" moment was born. What if we could tame the fire of a fresh chili and harness its bright, fruity flavor in the crunchy, satisfying format of a brittle?
The secret, I discovered, is all in the preparation. The intense, tongue-scorching heat of a chili pepper resides almost entirely in its seeds and the white membrane inside. By carefully removing them, we're left with the beautiful red flesh, which carries all the wonderful flavor with just a whisper of the original heat. It’s a game-changing technique that opens up a new world of flavor.
The process of making it is pure kitchen magic. You watch as sugar and syrup transform into a bubbling, molten, amber liquid. The nutty aroma of the toasting pepitas fills the air. When you pour the mixture out, it cools into a beautiful, glassy sheet, trapping the green pumpkin seeds and ruby-red chili slices like insects in amber. Breaking it into shards is half the fun. This is the perfect, sophisticated snack to share with friends alongside a crisp, local craft beer or a glass of wine.
Recipe
Yields: About 1 lb of brittle Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
1 cup granulated sugar
½ cup light corn syrup
¼ cup water
1 tablespoon unsalted butter
½ teaspoon salt
½ teaspoon smoked paprika
1 cup raw pepitas (shelled pumpkin seeds)
2-4 small red chilies (like Thai chilies or Chiles de Árbol)
1 teaspoon baking soda
Equipment:
A candy thermometer is highly recommended.
A large, parchment-lined baking sheet.
Heavy-bottomed saucepan.
Process/Steps:
Prep Your Station: Lightly grease a large, rimmed baking sheet or line it with parchment paper or a silicone mat. This process moves fast at the end, so have all your ingredients measured and ready next to the stove.
Prepare the Chilies (The Secret Step): Put on food-safe gloves if you have sensitive skin. Slice the chilies in half lengthwise. Using the tip of a small knife, carefully scrape out and discard ALL the seeds and the white pith. Thinly slice the remaining red chili flesh into slivers. Set aside.
Start the Sugar Mixture: In a 2-quart heavy-bottomed saucepan, combine the sugar, corn syrup, water, and salt. Cook over medium-high heat, stirring until the sugar is dissolved.
Cook to Temperature: Clip a candy thermometer to the side of the pan. Bring the mixture to a boil and continue to cook, without stirring, until the temperature reaches 280°F / 138°C (the "soft-crack" stage).
Add Pepitas and Chilies: Stir in the pepitas, the prepared chili slivers, the butter, and the smoked paprika. Continue to cook, stirring frequently, until the thermometer reaches 300°F / 150°C (the "hard-crack" stage). The mixture will be a deep amber color. This step should only take a few minutes. Watch it carefully to prevent burning.
The Final Reaction: Immediately remove the pan from the heat. Working quickly but carefully, add the baking soda and stir. The mixture will foam up vigorously. This is what creates the brittle's airy texture.
Pour and Cool: Immediately pour the hot brittle mixture onto the prepared baking sheet. Use a greased spatula to spread it into a thin, even layer. Be careful, as the mixture is extremely hot.
Cool and Break: Let the brittle cool completely at room temperature for at least 30 minutes, or until it is hard and glassy. Once fully cooled, break it into irregular-sized pieces. Store in an airtight container at room temperature.
Nutritional Estimate (per 1 oz serving, approx. 1/16th of recipe):
Calories: 135
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 22g
Fiber: 1g
Sugar: 18g
Protein: 2g
Disclaimer: This is an estimate based on the ingredients and serving size and may vary.
This brittle is a snack that’s as fun to make as it is to eat. Enjoy the satisfying crunch and the wonderful layers of sweet, salty, and gently spicy flavor!
This combination made sense. Buldak sauce comes stock with some of that soy sauce umami flavor, and packs some heat but brings a sweetness that's addictive with it as well! That's why adorning a crispy chicken stir fry with this sauce seems like it should be a takeout option already - And chili chicken couldn't have found a better upgrade!
Here in Lexington, we're no strangers to fusion, but this idea felt special. It was born from a simple, delicious thought: What happens when the sweet, tangy, garlic-and-ginger-forward profile of Chilli Chicken meets the deep, savory, nuclear heat of Buldak sauce? Could they coexist? The answer is a resounding, and fiery, YES.
This isn't just about adding heat; it's about creating a whole new flavor profile. The classic Indo-Chinese technique remains: crispy fried chicken bites tossed with sautéed bell peppers and onions. But instead of a standard soy-vinegar sauce, we're building it on a base of that unmistakable Buldak Hot Chicken Flavor Sauce. The sauce's savory, chicken-y depth provides a rich foundation, while its signature slow-burn heat envelops every single piece of chicken and vegetable.
The beauty of this recipe is its elegant simplicity and its built-in "challenge" dial. Are you a true spice demon, ready to conquer the fire? You'll use the classic black bottle of Buldak sauce. Looking for all of that delicious, unique flavor but with less of the inferno? We have a brilliant (and widely available) solution for that, too. This is your chance to see what happens when two titans of taste collide.
Recipe
Yields: 3-4 servings Prep time: 20 minutes Cook time: 20 minutes
Ingredients:
For the Crispy Chicken:
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
¼ cup cornstarch
2 tablespoons all-purpose flour
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| Don't mind our tiny stove... |
½ teaspoon salt
½ teaspoon black pepper
1 egg white, lightly beaten
Vegetable or canola oil, for frying
For the Buldak Sauce & Stir-fry:
2 tablespoons vegetable oil
4 cloves garlic, minced
1-inch piece of ginger, grated
1 medium onion, cut into 1-inch chunks
1 large bell pepper (any color), cut into 1-inch chunks
The Sauce (Choose One):
Daringly Spicy: ⅓ cup Samyang Buldak Hot Chicken Flavor Sauce (the black bottle)
Flavorful & Mild: ⅓ cup Samyang Buldak Carbonara Hot Chicken Flavor Sauce (the pink bottle)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar (to balance the sauce)
2 scallions, sliced, for garnish
Toasted sesame seeds, for garnish
Steamed rice, for serving
Process/Steps:
Prep the Chicken: In a medium bowl, whisk together the cornstarch, flour, salt, and pepper. Add the chicken pieces and toss to coat evenly. Pour in the egg white and mix until a sticky, light batter forms on each piece of chicken.
Fry the Chicken: Pour about 1-2 inches of oil into a heavy-bottomed pot or wok and heat over medium-high heat to 350°F (175°C). Carefully add the chicken pieces in a single layer (work in batches) and fry for 4-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack.
Start the Stir-fry: In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Add the chunks of onion and bell pepper and stir-fry for 2-3 minutes until they are crisp-tender and have some color.
Build the Sauce: Add the minced garlic and grated ginger to the wok and stir-fry for another 30 seconds until fragrant. Reduce the heat to medium. Pour in your chosen Buldak Sauce, the soy sauce, rice vinegar, and sugar. Stir well to combine and let the sauce bubble for about a minute.
Combine and Serve: Add the crispy fried chicken back into the wok with the sauce. Toss everything together quickly to coat the chicken and vegetables in the glossy Buldak sauce.
Garnish and Enjoy: Immediately transfer the Buldak Chilli Chicken to a serving platter. Garnish generously with sliced scallions and toasted sesame seeds. Serve hot with steamed rice.
Nutritional Estimate (per serving, approximate):
Calories: 650
Fat: 35g
Carbohydrates: 45g
Fiber: 4g
Sugar: 12g
Protein: 38g
Disclaimer: This is an estimate and can vary based on specific ingredients used.
Prepare yourself for a curry that defies all expectations. We present the 'Ghost Pepper' Chicken Korma, a dish that lures you in with the promise of a creamy, mild, and luxurious sauce, only to reveal a secret, blooming inferno of heat from one of the world's most formidable chilies. This is the ultimate "bait-and-switch" for the spice-lover in your life, a challenge that marries intense heat with incredible flavor, all topped with the delightful crunch of toasted coconut.
Chicken Korma has always been the gentle giant of the curry world. It's the dish you recommend to friends who are new to Indian cuisine, beloved for its rich, creamy texture and mild, aromatic spices. But what if we took that gentle giant and gave it a secret, fiery soul? That was the daring thought that sparked this recipe. We decided to infuse this famously mild dish with the legendary Bhut Jolokia, the "Ghost Pepper."
I need to reference a video here where, when these were less available, I got a hold of some and ate one as part of a pepper challenge of sorts. It's a silly and old video. But I got addicted to putting these on everything for a while, as my tolerance for pain seemed to just increase with the pain of existing... And HERE WE ARE!!!
The result is a culinary paradox that is thrilling to eat. The first spoonful is all luxurious comfort: a creamy, nutty sauce with tender pieces of chicken. And then, it begins. A slow, creeping warmth builds into an intense, smoky, and profound heat that captures your full attention. The magic of this dish is in the sauce itself. The fats from the cashews, yogurt, and cream act as the perfect vehicle for the ghost pepper, taming the initial shock of the capsaicin just enough for you to appreciate its unique smoky and fruity flavor before the full, exhilarating heat blossoms on your palate.
And for those who love the flavor but fear the fire? We've built in a "safe mode." Simply swap the ghost pepper for smoked paprika to create a Smoky Chicken Korma that is wonderfully aromatic and flavorful, but completely mild. Whether you're a certified spicehead or a curious foodie, this recipe offers a path for you. So, are you ready to take the challenge?
Recipe
Yields: 4 servings Prep time: 20 minutes Cook time: 30 minutes
Ingredients:
For the Korma Sauce:
½ cup raw, unsalted cashews, soaked in hot water for 20 minutes
1 tablespoon vegetable oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground cardamom
The Heat (Choose One):
Daringly Spicy: ¼ teaspoon ghost pepper powder
Flavorful & Mild: 1 teaspoon smoked paprika
1 cup full-fat plain yogurt
½ cup heavy cream
Salt to taste
For the Chicken & Garnish:
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
¼ cup unsweetened coconut flakes, toasted
Fresh cilantro, chopped, for garnish
Cooked basmati rice, for serving
Process/Steps:
Make the Cashew Paste: Drain the soaked cashews and add them to a blender with the plain yogurt. Blend until completely smooth and creamy. Set aside.
Toast the Coconut: In a dry skillet over medium heat, toast the coconut flakes, stirring frequently, until they are fragrant and lightly golden. Remove from the skillet immediately and set aside.
Sauté the Aromatics: In the same large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
Bloom the Spices: Add the ground coriander, turmeric, cumin, and cardamom to the skillet. Then, add your chosen heat source: either the ghost pepper powder for the daring version, or the smoked paprika for the mild version. Stir constantly for 30 seconds until the spices are very fragrant.
Cook the Chicken: Add the cubed chicken to the skillet. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
Build the Creamy Sauce: Pour the smooth cashew-yogurt paste into the skillet. Stir well to coat the chicken. Bring the mixture to a gentle simmer, then reduce the heat to low.
Simmer and Finish: Stir in the heavy cream and season with salt to taste. Cover the skillet and let the curry simmer gently for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Serve: Ladle the 'Ghost Pepper' Korma over a bed of fluffy basmati rice. Garnish generously with the toasted coconut flakes and fresh chopped cilantro.
Nutritional Estimate (per serving, approximate):
Calories: 620
Fat: 40g
Saturated Fat: 18g
Carbohydrates: 25g
Fiber: 4g
Sugar: 8g
Protein: 42g
Disclaimer: This is an estimate and can vary based on specific ingredients used and portion sizes.
A culinary bridge from the heart of Kentucky to the kitchens of Western India. This isn't just cornbread; it's a conversation between two cultures, where the rustic comfort of a Southern skillet bake is infused with the vibrant, aromatic spices of an Indian tadka. Served with a tangy, fresh green tomato chutney, it’s a dish that is simultaneously surprising and deeply familiar.
Here in Lexington, a cast-iron skillet of cornbread is the epitome of comfort. It’s simple, soulful, and speaks of home. Thousands of miles away in Gujarat, India, a similar comfort is found in handvo or dhokla—savory cakes made from lentils or chickpea flour, brought to life with a sizzling oil tempering called a tadka. On the surface, they are worlds apart. But at their core, they are the same: a humble, beloved bake that nourishes and satisfies.
The "what if" moment that sparked this recipe was simple: what if we introduced these two traditions? What if the nutty aroma of browning cornmeal met the pop of mustard seeds and the fragrance of curry leaves?
The experiment was a revelation. As I poured the tadka into the buttermilk batter, the kitchen filled with a scent that was entirely new yet felt right. The resulting cornbread, baked to golden perfection, had the classic Southern crumb but with pockets of warm, complex spice that danced on the palate.
To complete the fusion, it needed the perfect partner. And with it being mid-July, Kentucky green tomatoes are in their prime. Instead of butter or jam, we created a fresh, vibrant green tomato chutney. Its sharp, tangy, and herbaceous notes cut through the richness of the cornbread, making each bite a perfect harmony of flavor and texture. This is more than a recipe; it's a story of how food travels, adapts, and creates new identities. It's Edible Intelligence, baked in a skillet.
For the Green Tomato Chutney:
2 medium green tomatoes (about 300g), roughly chopped
1 cup fresh cilantro, packed
¼ cup fresh mint leaves, packed (optional, but recommended)
1-2 green chilies, to taste
1-inch piece of ginger, peeled and roughly chopped
1 tbsp lime juice
½ tsp roasted cumin powder
½ tsp salt (or to taste)
1 tsp sugar (to balance the acidity)
For the Masala Buttermilk Cornbread:
141 cups fine yellow cornmeal
1 cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
121 cups buttermilk
2 large eggs, lightly beaten
¼ cup unsalted butter, melted (plus more for the skillet)
For the Tadka (Tempering):
2 tbsp neutral oil or ghee
1 tsp black mustard seeds
1 tsp cumin seeds
⅛ tsp asafoetida (hing)
10-12 fresh curry leaves
1 green chili, finely chopped
1 tbsp ginger, finely grated
½ tsp turmeric powder
Step 1: Prepare the Green Tomato Chutney
Combine all the chutney ingredients—green tomatoes, cilantro, mint, green chilies, ginger, lime juice, cumin powder, salt, and sugar—in a blender or food processor.
Blend until you have a relatively smooth, vibrant green chutney. You may need to scrape down the sides a few times.
Taste and adjust seasoning if necessary. You might want more salt, lime, or chili.
Transfer to a bowl and set aside. The flavors will meld while you prepare the cornbread.
Step 2: Prepare the Cornbread Batter
Preheat your oven to 400∘F(200∘C). Place a 9- or 10-inch cast-iron skillet in the oven to heat up.
In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the wet ingredients: buttermilk and the lightly beaten eggs. Pour in the ¼ cup of melted butter and whisk to combine.
Step 3: Make the Tadka (Tempering)
In a small skillet or pan, heat the 2 tbsp of oil or ghee over medium-high heat.
Once the oil is shimmering, add the mustard seeds. When they begin to pop and sputter, add the cumin seeds and asafoetida.
Immediately add the curry leaves (be careful, they will splutter), the finely chopped green chili, and the grated ginger. Sauté for about 30 seconds until fragrant.
Turn off the heat and stir in the turmeric powder.
Step 4: Combine and Bake
Pour the wet buttermilk mixture into the large bowl with the dry ingredients. Mix with a spatula or wooden spoon until just combined. A few lumps are perfectly fine—do not overmix.
Pour the hot tadka directly into the cornbread batter and gently fold it in 2-3 times. You want streaks of the spiced oil throughout, not a uniform color.
Carefully remove the hot skillet from the oven. Add a knob of butter and swirl it to coat the bottom and sides.
Pour the cornbread batter into the hot skillet, spreading it evenly.
Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
Step 5: Serve
Let the cornbread cool in the skillet for about 10 minutes before slicing into wedges.
Serve warm with a generous dollop of the fresh green tomato chutney.
(Per serving, assuming 8 servings per recipe)
Calories: Approx. 320 kcal
Carbohydrates: 45g
Protein: 9g
Fat: 12g
Sodium: 550mg
Disclaimer: These values are estimates and can vary based on specific ingredients used.
I truly hope this piece of Indo-Southern fusion brings a little surprise and a lot of comfort to your table. It’s a testament to the idea that delicious new ideas can be found right where you are. Happy cooking!
The Fourth of July. It’s a holiday steeped in tradition, painted in broad strokes of red, white, and blue, and usually smells like charcoal and sunscreen. It’s about community, celebration, and that slow, sun-drenched feeling of a perfect summer day. But let's be honest—in today's world, who has time for "slow"? We're a nation in a rush, juggling a dozen things even on a day off.
This is where we, Edible Intelligence, come in. We believe you don't have to sacrifice flavor and novelty just because you're short on time. This year, we set out to create the ultimate Fourth of July menu that honors the spirit of the holiday while fitting into the reality of modern life. It’s a celebration of intriguing new flavors, clever shortcuts, and dishes that deliver a "wow" factor without a day's worth of work. This is our Edible Intelligence Fourth of July moment.
Alongside it, we didn't just grill corn; we gave it a promotion. Our Everything Bagel Hot Honey Grilled Corn is a flavor explosion on a cob. Each kernel is charred to perfection, glazed in a sweet and spicy hot honey, sprinkled with the savory crunch of everything bagel seasoning, and finished with a melting pat of butter.
To balance the fire and smoke, you need something cool, fresh, and effortlessly patriotic. Our
Watermelon, Jicama, and Blueberry "Firecracker" Skewers are the answer. We use a star-shaped cookie cutter on slices of crisp, refreshing jicama, creating the perfect canvas for a dusting of Tajin. Threaded onto a skewer with sweet watermelon cubes and fresh blueberries, they become a vibrant, no-cook appetizer or side that’s as fun to look at as it is to eat. It’s a five-minute recipe that looks like a work of art.
And for dessert? We knew it had to be spectacular. But turning on an oven after a day by the hot grill was out of the question. The solution is our no-bake S'mores Firecracker Bark. This isn't just chocolate; it's an experience. We marbled red, white, and blue candy melts into a white chocolate base and loaded it with graham crackers, freeze-dried berries, and mini marshmallows. The secret? Popping candy mixed right in. As a piece of the bark melts in your mouth, a tiny, crackling firework show erupts. It’s a stunning, make-ahead dessert that perfectly captures the joyous, explosive spirit of the holiday.
This is how you celebrate the Fourth of July in 2025. It’s a meal that feels both comfortably classic and thrillingly new. It’s about making smart, delicious choices that give you more time to spend with the people you love, making memories around the fire pit instead of slaving away in the kitchen.
Apologies again for the late Fourth of July content! But I'm making up for this with flash recipes! See our delicious Red, White, and Blue appetizer, excellent skewers for backyard BBQ - also easy and fast (and they look like fireworks!)
Now, I'm going to ask you to do something that sounds a little crazy. Walk over to your coffee maker. Yes, the coffee maker. We're putting coffee on the chicken. Stay with me here—this isn't a prank from a sleep-deprived AI. It's a brilliant kitchen shortcut. The finely ground coffee acts like a flavor supercharger on the grill, helping the chicken build this gorgeous, dark, savory crust that'll make your neighbors think you're some kind of barbecue wizard.
And what does every smoky, mysterious hero need? A cool, tangy sidekick. Enter White BBQ Sauce. If you've never had it, you're in for a treat. It's creamy, zesty, and it's the perfect high-five for that rich, coffee-rubbed chicken. It cuts through the smokiness and makes every bite ridiculously good.
Yields: 4 servings Prep time: 10 minutes Cook time: 15-20 minutes
For the "Flash" Coffee Rub:
2 tbsp finely ground coffee (your standard drip coffee grind is perfect)
2 tbsp smoked paprika
1 tbsp packed dark brown sugar
1 tsp black pepper
1 tsp kosher salt
For the Chicken:
1.5 lbs boneless, skinless chicken thighs (about 6-8 thighs)
1 tbsp olive oil
For the Alabama-Style White BBQ Sauce:
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tbsp prepared horseradish
1 tsp Dijon mustard
1/2 tsp black pepper
Pinch of cayenne pepper
Salt to taste
Make the Sauce, Then Forget It: Let's get the easy part out of the way. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, Dijon, black pepper, and cayenne. Give it a taste and add a pinch of salt if it needs it. Cover it and stick it in the fridge to chill out while you do everything else. The flavors get better as they hang out together.
Get Your Grill Going: Preheat your grill to medium-high heat, aiming for about 400-450°F (200-230°C). Just get it way hot, like you pit-masters know to do!
Rub-a-Dub-Dub: While the grill heats up, make the rub. In a small bowl, just mix up the ground coffee, smoked paprika, brown sugar, pepper, and salt. Pat your chicken thighs dry with a paper towel (this helps get a good crust!), toss them with a bit of olive oil, and then coat them generously with the rub. Don't be shy; press it on there like you mean it.
Grill 'Em Up: Place the seasoned chicken on the hot grill. Cook for about 6-8 minutes on the first side, then flip and cook for another 6-8 minutes on the other. The chicken is done when it's cooked through and an instant-read thermometer hits 165°F (74°C). You'll see that amazing dark crust forming—that's the magic happening.
Let It Rest! (Seriously): This is the most important and most ignored step in cooking meat. Transfer the chicken to a cutting board and let it rest for 5 minutes. This keeps all the juices inside the chicken instead of all over your cutting board. Slice it up or serve the thighs whole.
Serve: Plate that beautiful chicken and serve it with a generous dollop of the cool, tangy White BBQ Sauce.
This estimate is per serving (assuming 4 servings) and is calculated using the USDA FoodData Central database. It includes the sauce.
Calories: 590
Total Fat: 48 g
Saturated Fat: 8 g
Sodium: 850 mg
Total Carbohydrates: 8 g
Dietary Fiber: 1 g
Total Sugars: 5 g
Protein: 32 g
So go ahead, raid your coffee pot and become the last-minute grilling hero you were always meant to be. It might sound a little weird, but trust me, the results are seriously delicious. Enjoy!
