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Operation Indulge: New York-Style Cheesecake, Rack of Lamb, and Korean Air Fried Wings

This past week, I used some fun kitchen gadgets. I finally used my food processor (which I bought over a year ago) for the graham cracker crust on my New York-style cheesecake (Martha Stewart's recipe).

Cheesecakes are a labor of love. It's a process that takes hours, but my man wanted cheesecake, so he got one and it turned out delicious. It was rich and creamy, yet light and refreshing with a hint of lemon. We had cheesecake for dessert every night with different toppings: cherries, caramel, Nutella and crumbled Reese's Peanut Butter cups.

I also cooked a rack of lamb for Easter (for the first time!), and it was surprisingly simple and very tasty. The store was out of fresh rosemary and mint jelly (No! Mint jelly is my lamb chop staple.), however, the recipe (by Ina Garten) worked well with dried rosemary and sans jelly. I like my meat pretty rare and these came out perfect --roasted for 25 minutes.

But what I was most excited about this week was using my brand-new GoWISE USA Air Fryer, which has 8 cooking functions: air fry, broil, grill, reheat, bake, keep warm, and dehydrate.

I wanted an air fryer specifically for wings and fried chicken. I've been craving Hawker's Korean Twice Fried Wings and decided to make my own. I found this great recipe for Korean Air Fried Wings (by The wings came out sweet, crispy, and finger-lickin' good. Definitely making these again soon.

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