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Jonathan Melendez

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Pecan Sticky Bun Cookies

December 20, 2018

Pecan Sticky Bun Cookies

Cookies / Desserts / Holiday

4

I’m bringing you the last cookie of the holiday season, and while it’s a sad occasion that it’s come to an end, what a delicious …

Everything Bagel Shortbread Cookie Sandwiches

November 30, 2018

Everything Bagel Shortbread Cookie Sandwiches

Cookies / Holiday

7

No, you did not misread the title of this post. These are indeed Everything Bagel Shortbread Cookie Sandwiches, but before you turn your nose and …

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Jonathan Melendez is an author, cook, baker, blogger, and food photographer. He lives in Los Angeles, California where he spends most of his time cooking and creating delicious recipes.

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Halfway through our trip and we’re having a blas

Halfway through our trip and we’re having a blast! #TheoForBestDressed

5 years ago @thejulianclark and I stumbled upon th

5 years ago @thejulianclark and I stumbled upon this cute wine shop that had tapas and it was the type of place you see in movies that’s local and charming and perfect in every way. We fell in love with it and promised ourselves we’d go back. Now we were able to take my mom and Theo and it was everything we wanted it to be. If you’re ever in Granada, you must stop by @alsurdegranadagram. You won’t regret it. Today we did their wine and cheese tasting and it was incredible.

Had one of the best meals of my life, from start t

Had one of the best meals of my life, from start to finish, at @casacarmelarestaurant in Valencia. It’s seriously life-changing. (Also, I can’t come to Spain without having Larios. I wish I could find some back home.)

🎶 “Oh, but all the wonders I have seen, I wil

🎶 “Oh, but all the wonders I have seen, I will see a second time. From inside of the ages through your eyes” 🎶 -The Mother, Brandi Carlile

Barcelona Noche Dos: gracias @bardelpla por una ce

Barcelona Noche Dos: gracias @bardelpla por una cena fenomenal. Todo genial, la verdad.

It’s our favorite time of year! Our 4th Annual W

It’s our favorite time of year! Our 4th Annual Wine and Cheese Countdown to Christmas (not sponsored by @aldiusa, although by now it should be) begins December 1st! Join us for a live to kick things off! We have our classic wine and cheese and candle advent calendars along with two special surprise calendars. We can’t wait to celebrate with you!! Cheese!

Where are all my fellow yucca lovers at? If you’

Where are all my fellow yucca lovers at? If you’ve never had it, it’s almost like a potato but better. This is my favorite way to eat it!

2 to 3 fresh yucca roots or 1 lb frozen
Kosher salt and coarse ground black pepper
3 scallions, sliced
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled queso fresco
2 tablespoons aji amarillo paste
1 tablespoon ketchup
2 tablespoons lime juice
4 tablespoons oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Carefully peel the yucca and cut into thirds. Place in a pot of cold water and season with plenty of salt. Bring to a simmer and cook until just about fork tender, about 30 to 40 minutes.

For the sauce, in a blender combine scallions, mayo, sour cream, queso fresco, ahi paste, ketchup, lime juice and a large pinch of salt and pepper. Blend until smooth, taste and adjust seasoning accordingly. Transfer to a bowl and refrigerate until ready to serve.

Once yucca is done, drain and allow to cool. Cut the pieces in half length-wise and then into thick fry shapes. I like to remove the long fibrous strands in the center.

Toss in a large bowl with oil, salt, pepper, garlic powder and onion powder.

Place half in a single layer in your air-fryer and spray with cooking spray. Cook at 400°F for 15 to 18 minutes or until crispy and golden, shaking halfway through. Transfer to a plate and continue frying the rest. Serve with the sauce and enjoy!

I originally posted this Ham Al Pastor years ago f

Happy Halloween, friends! This kid’s love of Coo

Happy Halloween, friends! This kid’s love of Cookie Monster is unmatched. #TheoForBestDressed 🍪

Looking for a festive baking project this week? Gi

Looking for a festive baking project this week? Give these air-fryer pumpkin biscuit doughnuts a try! Don’t have an air-fryer? They can easily be baked as well!

3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup (2 sticks) cold unsalted butter, cubed
3/4 cup buttermilk
1/2 cup pumpkin puree
1 teaspoon vanilla extract
Topping:
1 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 cup melted butter

Whisk together the flour, baking powder, sugar, salt, pumpkin pie spice, cinnamon and baking soda. Cut in the butter with your fingers until it resembles coarse crumbs.

Stir together the buttermilk, pumpkin and vanilla. Add to the dry ingredients and mix until a rough dough is formed. Transfer to a lightly floured work surface.

Use your hands to lightly knead into a cohesive dough. Roll out and then fold into thirds. Roll once more and fold again. Roll out into a rectangle about 1/2-inch thick. Cut into 3-inch doughnuts and place on a baking sheet. Chill for at least 30 minutes.

Preheat your air-fryer at 375°F for 10 minutes. Grease the inside basket and place in half of the doughnuts in a single layer. Spray with cooking spray and then bake at 375°F for 10 minutes. Carefully flip and continue to cook for another 6-8 minutes. Transfer to a wire rack and continue air frying the rest.

Brush with melted butter and then roll around in the cinnamon pumpkin spice sugar. Enjoy!

It’s time for another installment of random thin

It’s time for another installment of random things I’ve cooked over the past few weeks or so: Vol. 30. #candidcookingjournal

-Salisbury steak with mashed potatoes and peas with pancetta.
-Roasted chicken over some veggies.
-Pate with cornichons and toasted bread.
-Weekly dinner rotation: salmon in air fryer with a sesame miso salad and broccoli.
-Sun-dried tomato sourdough loaf.
-Breakfast for dinner: mushroom spinach and each omelette with avocado, toast and an arugula salad.
-Castelvetrano olive sourdough loaf.
-Just plain sourdough loaves…really making a lot of bread these days. 😅
-Whatever is in the fridge Cobb salads with said homemade bread.
-My sister’s birthday cake. Chocolate with a chocolate whipped frosting.

Looking for something cozy, comforting and pumpkin

Looking for something cozy, comforting and pumpkin-y this weekend? Give this Pumpkin Bread and Butter Pudding a try! Grab the full recipe on the @flavrs.app which you can download through the App Store and give me a follow there (@jonjon33) for more exclusive recipes! Happy weekend, my friends!

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