Mayonnaise…. Mayonnaise?? MAYONNAISE!! That is the secret ingredient in this scratch chocolate cake. Every cake needs fat and mayo is as good as any. Literally scratch that - it's better!

Trust me. You need to make more than two portions of these!!

Luscious, lacy potatoes! Cheesy, lemony and delicious. Use my Distilled Limoncello Pepper or a spice blend of your choosing.

Riced broccoli, cucumber, red onion and red cabbage - visually stunning and PERFECT with creamy Asian dressing!

Northern Italy in a bowl! All you need is cream, lemon zest, lemon juice, some grated Parmesan, fresh basil and tagliolini (tajarin in Piedmontese) - a long, thin egg pasta, very traditional for the Piedmont region.

Why use stale bread to make bread pudding when you can use bear claws??! If you’re looking for a yummy dessert to make with your Distilled Chai, this is it!!

You put pistachios in my banana bread. No, you put bananas in my pistachio bread! Easy, kids… No need to fight. This loaf’s got it all!

Cake for two? Orange ya glad! A mini loaf pan is your ticket to this deliciously moist orange cake.

There's more than one way to eat eggs and mayo? Oui, bien sûr!

Rice Krispies Treats are all grown up in this exquisite white choculate and pistachio cream.

Turns out if you Google Stroopwafel and Pumpkin, you get THIS! And reminder, when it comes to dessert, it's OK to make more than 2 portions. Because, duh.

Why should eggplant have all the fun? This is potatoes au gratin with caprese vibes, without the messy breading prep.

Not your funky feta, baby - this is luscious, creamy and PERFECT for summer!

Oatmeal just got a serious upgrade with Chef Alicia's Distilled Chai!

Fregola is a deliciously chewy and hearty Sardinian pasta, sold pre-toasted. And we think it deserves a cacciatore presentation of its very own. Ciao, chicken!