Alexis's Cookbook

welcome back -

Recipes worth remembering.

A growing collection of dishes I've made and want to make again.

Mains

5 recipes

Protein-forward dishes that anchor a meal.

Main

Lemon-Herb Chicken Thighs

Crispy-skinned roasted chicken thighs with a bright lemon, garlic, and herb rub. Forgiving, flavorful, foundational.

Serves 2 · ~45 min
Main

Crispy-Skin Salmon with Lemony Green Herb Sauce

Skin-on salmon seared until the skin is crisp, served with a bright lemony herb sauce. No capers needed.

Serves 2 · ~30 min
Main

Tagliatelle Bolognese

A slow-simmered beef, pork, and pancetta ragu finished with milk and butter, tossed with tagliatelle and plenty of Parmigiano.

Serves 2 · ~3 hrs
Main

Harissa-Labneh Roasted Chicken Thighs

Smoky, tangy roasted chicken thighs with a harissa-labneh marinade. Deeply browned skin, minimal prep.

Serves 4 · ~1 hr
Main

Nicku Ribeye with Soy Shoyu Butter

Cast-iron ribeye cooked to medium-rare and finished with melted soy shoyu butter. Simple technique, big flavor.

Serves 2 · ~25 min

Sides

4 recipes

Vegetables and grains - beautiful supporting players.

Side

Roasted Carrots with Lemon Labneh and Pistachios

Sweet roasted carrots over tangy lemon labneh, finished with pistachios and herbs. The roasted-veg + creamy base + herbs + crunch formula.

Serves 2 · ~35 min
Side

Miso-Butter Roasted Cabbage Wedges

Cabbage wedges roasted until browned and tender, then brushed with a sweet-savory miso butter.

Serves 2 · ~40 min
Side

Roasted Eggplant with Labneh, Pomegranate, Mint, and Pistachios

Cubed eggplant roasted until browned and soft, piled over lemony labneh and finished with pomegranate, pistachios, and herbs.

Serves 4 · ~45 min
Side

Lemon-Garlic Parmesan Broccolini

Roasted broccolini with garlic, lemon zest, and Parmesan. Crispy tips, tender stems.

Serves 2 · ~20 min

Salads

6 recipes

Acid, fat, salt, crunch, freshness.

Salad

Butter Lettuce, Radish, Avocado, and Herb Salad

A clean, bright salad — acid, fat, salt, sweet, crunch, freshness. Great vinaigrette practice.

Serves 2 · 10 min
Salad

Burrata with Jammy Tomatoes, Pine Nuts, and Basil

Creamy burrata with warm blistered cherry tomatoes, toasted pine nuts, basil, and pan-toasted bread.

Serves 2 · ~20 min
Salad

Autumn Jewels Salad

A layered, mosaic-style fall salad — sweet fruit, crunchy nuts, creamy cheese, peppery greens. A potluck stunner.

Serves ~10 · 25 min
Salad

Cucumber, Radish, Avocado, and Dill Salad

Crisp cucumber and radish with creamy avocado and a bright lemon-honey dressing. Dress right before serving.

Serves 4 · 15 min
Salad

Grapefruit, Avocado, Little Gem, and Pistachio Salad

Bright citrus segments with creamy avocado, crunchy pistachios, and a light grapefruit vinaigrette.

Serves 2 · 15 min
Salad

Little Lettuces with Shallot-Lemon Vinaigrette

Soft lettuces and fresh herbs in a bright shallot, lemon, and Dijon vinaigrette. Dress right before serving.

Serves 2 · 20 min

Desserts

4 recipes

Sweet finishes.

Dessert

Warm Chocolate Pudding Cakes

Soft cake edges, gooey center. Restaurant-y but easier than they look. The skill is watching texture, not the timer.

Serves 2 · ~25 min
Dessert

Grapefruit Yogurt Cake with Glaze and Pistachios

Tender olive oil and yogurt cake scented with grapefruit zest, finished with a grapefruit glaze and chopped pistachios.

Serves 8 · ~1 hr
Dessert

Warm Fudgy Brownies

Simple one-bowl fudgy brownies. Best served warm with vanilla ice cream.

Serves 8-9 · ~35 min
Dessert

Red Velvet Cupcakes with Cream Cheese Frosting

Tender red velvet cupcakes with a hint of cocoa, topped with soft swoops of tangy cream cheese frosting.

Serves 12 · ~1 hr