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vegan black bean soup recipe

Course Soup
Cuisine American, Mexican
Keyword Soups
Category Soup
Parent Categories From the chef

Spiced Black Bean Soup

coconut flan recipe

Course Dessert
Cuisine French
Keyword Desserts and pastries
Category Baked, Desserts
Parent Categories From the chef

Coconut Flan Tart

Beef fillet, Onion, and Potato

Course Meat
Cuisine American, French
Keyword Meat Foods
Category Meat
Parent Categories We recommend

Beef, Caramelized Onion Puree and Bordelaise

chicken veracruz recipe

Course Meat
Cuisine American, Mediterranean
Keyword clean eating
Category Easy, Meat
Parent Categories Latest

Chicken VeraCruz with Olive and Capers

Apple pie recipe

Course Dessert
Cuisine American
Keyword Desserts and pastries
Category Baked, Desserts
Parent Categories Latest

Apple Pie

turmeric tacos

Course Appetizer
Cuisine American
Keyword vegetarian
Category Appetizers, Vegan
Parent Categories Latest

Turmeric Lentil and Persimmon "Taco"

mafaldine pasta with snapper and lemon butter

Course Pasta
Cuisine Italian
Keyword Pasta
Category Pasta
Parent Categories From the chef

Snapper Mafaldine Pasta with Lemon Butter

Coconut Sorbet with macadamia shortbread

Course Dessert
Cuisine American
Keyword Desserts and pastries
Category Desserts
Parent Categories From the chef

Coconut, Basil And Macadamia Shortbread

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Testimonials

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“Chef Judd will provide you and your guests a superlative dining experience - exquisite food, awesome presentation, and unmatched service - all delivered with originality, flair, and fun.”

Chuck Smith

“I have found our chef Judd to be beyond a question of a doubt... A total complete personality mixed with culinary delight. Continuously coming up with new creations....so we will keep him :)”

John Paul DeJoria

“Chef Judd will provide you and your guests a superlative dining experience - exquisite food, awesome presentation, and unmatched service - all delivered with originality, flair, and fun.”

Chuck Smith

“I have found our chef Judd to be beyond a question of a doubt... A total complete personality mixed with culinary delight. Continuously coming up with new creations....so we will keep him :)”

John Paul DeJoria

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Easy spiced black bean soup! Recipe Now on the website link in bio -
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#blackbeans #blackbeansoup #beansoup #foodie #foodblog #soup #souprecipe #vegetarian #vegan #saltnvanilla #saltandvanilla #fallrecipes #winterrecipes #soupseason #foodblogging #cleaneating #vegetarianrecipes #veganrecipes #soupweather #simplecuisine #healthyfood #souprecipe #bonappetit #mealprep #eatyourveggies
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Parisienne flan one of my favorites coming soon or try the coconut flan recipe now up on the site saltandvanilla.com or link in bio. -
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#flan #parisianflan #vanilla #foodie #foodblog #foodblogger #desserts #patisserie #flanrecipe #saltnvanilla #saltandvanilla #fallrecipes #winterrecipes #blog #foodblogging #cleaneating #baking #bakersofinstagram #pastry #simplecuisine #postres #foodblog #bonappetit #pastries #pastel
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Poached pear with creme anglaise, it doesn’t get much simpler than that. Recipe coming soon to @saltnvanilla or link in bio but for now here it is.

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#poachedpear #pear #desserts #cremeanglaise #easy #pastry #foodblog #cheflife #thanksgiving #postre #f52gram #foodie #recipes #peardesserts #poached #yum #aimplerecipes #organic #fall #winter #comfortfood #simplerecipes #bonappetit #delicious #cleaneating #healthy #saltnvanilla #sweettooth

Poached Pears,
5 bosc or anjou pears peeled
1/2 cup of white wine, Prosecco or mead
6 cups of water
1 cup of sugar
1 lemon zest and juice
1 cinnamon stick
1 bay leaf
1 star anise
1 tsp of salt

Creme Anglaise
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split or a 1 tbsp of vanilla paste
3 large egg yolks
1/2 cup of sugar

For the Anglaise
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.  Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

How to make Poached pears,
Cut peeled pears in half and take out the cores.  Then place them in a pot with water, sugar, mead, lemon peel and zest, all the spices.  Then take a piece of parchment paper and cut a square.  Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle.  Then fold two more times continuing the triangle.  Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper.  This is basically a lid for the pears so they stay submerged.  Slowly bring the pot to barely simmering.  Cook for 20-30 minutes or until the pears are tender all the way through.  Check them with a cake tester or toothpick.  Cool to room temperature.
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One week away from thanksgiving and I’m looking forward to it!! Link to recipes in the bio
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#thanksgiving #thankful #leftovers #pie #easy #thanksgivingdecor #foodblog #cheflife #thanksgiving #veganrecipes #f52gram #foodie #recipes #vegan #applepie #yum #vegetarian #organic #fall #winter #comfortfood #simplerecipes #bonappetit #delicious #cleaneating #healthy #saltnvanilla #turkey #tbt @saltnvanilla
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