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Jeff & Aimee in the Morning

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Chef Luke Palladino is dishing up change one recipe at a time!

“I’m SO excited to launch this fun cooking challenge with @coregives to raise money for food and beverage employees with children in need,” said Palladino, on his Instagram post.

Here’s how the “CORE 5-Minute Cooking Challenge” works:

– Chef Luke posts a quick 5-minute recipe on his Instagram and donates the recipe to CORE, Children of Restaurant Employees.

– Chef Luke then donates $5 and challenges 5 other chefs to do the same and post their own recipes. The process is then repeated!

– Everyone is encouraged to join and donate to CORE.

Follow everyone’s recipes using the hashtags #fiveminuteeats #COREchefs #RestaurantsActNow

I'm SO excited to launch this fun cooking challenge with @coregives to raise money for food and beverage employees with children in need.???? The Challenge: Chefs cook a dish in 5 minutes, donate $5, then nominate 5 others. Enjoy my recipe! I nominate: @marcvetri @chef_aaronsanchez @single_serving @jamestrees @guillermopernot To Donate: go to @coregives and click on the link in bio Panzerotti Dough (makes 10 panzerotti) 285 grams room temperature water 250 grams AP flour 250 grams Bread flour 4 grams yeast 2 teaspoons EVOO 1.75 teaspoons salt 1 teaspoon sugar 1. In a bowl, mix the two flours together. 2. In half the water, dissolve the sugar and yeast together. 3. Dissolve the salt in the remaining water. 4. Add the yeast/sugar mixture to flours and incorporate, then slowly add the salt water. 5. Drizzle in the EVOO, turn out onto a table and knead for about 5 minutes until smooth. 6. Divide into 10 pieces, roll each piece briefly until smooth. 7. Place portions into a container and over with a lid or plastic wrap. 8. If you're using right away, let rise until double in size, approx. 2 hours. 9. For later use, or day after, place in refrigerator and pull out 2 hours to rise prior to using. *Fill with whatever your heart desires, and make sure you roll up the edges to fold, then crimp with a fork to seal edges. Fry at 350f in a blend of 75% Vegetable oil/25% EVOO #fiveminuteeats #charitycookingchallenge #COREchefs #chefsforhospitalityworkers #SaveRestaurants #RestaurantsActNow #hospitality #restaurants #hospitalityindustry #charity #jamesbeard #fundraising #foodnetwork #nonprofit #donate #fundraiser #italianfood #italianchef #pizzatime #lasvegaschefs #lasvegas #pastalover #pizzatime #panzerotti #cucinaitaliana ⁣ #foodlover #foodblogger #foodphotography #foodie #instafood @chefsammyd @ecgladstone @bonappetitmag @foodandwine @foodnetwork @beardfoundation

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