Patrick Lewis

I'm Patrick Lewis, and my love affair with cooking started in my grandmother Dorothy's cramped kitchen in Buffalo, New York, where she'd let me roll out pierogi dough at age six while Patsy Cline played on her ancient radio. The smell of onions caramelizing in butter still makes me think of her chipped yellow countertops and that tiny window overlooking her tomato plants. Since 2011, I've been developing recipes professionally, though my biggest breakthrough came in 2017 when I finally nailed my grandmother's secret ingredient for her famous lasagna - a pinch of nutmeg in the béchamel sauce, which she'd never written down. These days I live in Portland, Oregon with my wife Sarah and our daughter Maya (age 9), who thinks my obsession with documenting every recipe in a weathered Moleskine notebook is totally weird. When I'm not in the kitchen, I'm usually biking around town with our rescue mutt Cooper or hosting backyard movie nights with neighbors. My kitchen quirk? I absolutely cannot cook without my lucky Red Sox cap - my wife tried to wash it once and I almost called off dinner entirely. It's seen better days, but so have most of my cast iron pans.

2 Ingredient Funnel Cake Recipe: Airy Crispy Delight in Seconds

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2 Ingredient Funnel Cake Recipe: Airy Crispy Delight in Seconds

This 2-ingredient funnel cake recipe delivers the same golden, crispy magic as the fairground classic—without the complicated batter or long prep. The secret lies in a simple flour and sugar combination that creates light, airy pockets while frying up to perfect crispy edges every time. I perfected this version after testing countless shortcuts, and it … Read more

3-Ingredient Pineapple Ice Cream Recipe: Tropical Bliss in Minutes

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3-Ingredient Pineapple Ice Cream Recipe: Tropical Bliss in Minutes

This 3-ingredient pineapple ice cream recipe delivers creamy, dreamy tropical bliss without dairy, eggs, or complicated steps—just fresh pineapple, coconut milk, and a pinch of salt. The secret lies in blending ripe pineapple until silky smooth, then blending it with coconut milk for that signature velvety texture. I perfected this recipe during a hot summer … Read more

13 Bean Soup Recipe Ham Hock: Slow-Simmered Depth in One Pot

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13 Bean Soup Recipe Ham Hock: Slow-Simmered Depth in One Pot

This 13 bean soup recipe with ham hock delivers the rich, hearty comfort of a traditional slow-cooked classic—where tender beans, smoky ham, and aromatic spices create a symphony of flavors in one pot. The ham hock infuses the broth with deep, savory notes while the beans soften into perfect bite-sized pieces, transforming simple ingredients into … Read more

3 Egg Salad Recipe: Creamy, Protein-Packed Bites in 10 Minutes

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3 Egg Salad Recipe: Creamy, Protein-Packed Bites in 10 Minutes

This 3-egg salad recipe delivers creamy, protein-packed bites that transform simple ingredients into a restaurant-worthy dish in just 10 minutes. The secret lies in perfectly cooked eggs—whether hard-boiled or poached—blended with tangy mayo, mustard, and fresh herbs for a texture that’s smooth yet satisfying. I developed this version after testing countless variations, and it consistently … Read more

$100 Chocolate Cake Recipe: Decadent Layers With Vanilla Bean Infusion

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$100 Chocolate Cake Recipe: Decadent Layers With Vanilla Bean Infusion

Transforming a simple dessert into a $100 chocolate cake isn’t about extravagance—it’s about precision, luxury ingredients, and techniques that elevate every bite. This recipe delivers layers of velvety chocolate cake infused with real vanilla bean, separated by a luscious ganache and studded with premium truffles. The result? A showstopper that tastes as indulgent as it … Read more

4 Season Scallion Sauce Recipe: Umami-Packed Dipping Bliss in Minutes

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4 Season Scallion Sauce Recipe: Umami-Packed Dipping Bliss in Minutes

This 4-season scallion sauce recipe transforms simple pantry staples into a bold, umami-rich condiment that elevates everything from dumplings to noodles. The secret lies in balancing fermented black beans, scallions, and toasted spices—creating a sauce that’s both deeply savory and effortlessly versatile. I developed this after craving a sauce that packed layers of flavor without … Read more