Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes to an hour before cooking. This allows for more even cooking.

Pat the steaks dry with paper towels to remove any excess moisture. Season generously with salt and pepper on both sides.

Heat a skillet or grill pan over medium-high heat. Add olive oil to the pan and heat until shimmering but not smoking.

Carefully place the seasoned steaks in the hot pan. Cook undisturbed for about 4-5 minutes on the first side for medium-rare doneness. If you prefer your steak more well-done, cook for an additional 1-2 minutes per side.

Flip the steaks using tongs and cook for another 3-4 minutes on the second side, or until desired doneness is reached. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.

In the last minute of cooking, add minced garlic and butter to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and garlic mixture.

Remove the steaks from the pan and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Slice the steaks against the grain and transfer to serving plates. Garnish with fresh herbs, if desired, and serve hot.

Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.

In a shallow bowl, combine flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix the dry ingredients thoroughly.

In another bowl, whisk together eggs and milk until well combined.

Dip each chicken thigh into the flour mixture, ensuring an even coating. Shake off any excess flour.

Submerge the floured chicken thigh into the egg and milk mixture, making sure it’s fully coated.

Return the chicken to the flour mixture for a second coating. Press the flour mixture onto the chicken to create a thick crust.

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C).

Carefully place the coated chicken thighs into the hot oil, skin side down. Fry for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.

Place the fried chicken thighs on a plate lined with paper towels to drain any excess oil.

Serve the crispy fried chicken thighs hot, alongside your favorite dipping sauce or side dishes.

In a blender or food processor, combine chopped tomatoes, cucumber, red and green bell peppers, red onion, and garlic.

Pulse the vegetables until they are finely chopped but not completely pureed.

Transfer the vegetable mixture to a large bowl.

Add tomato juice, red wine vinegar, olive oil, salt, black pepper, sugar (if using), and cayenne pepper (if using).

Stir the mixture well to combine all the ingredients thoroughly.

Cover the bowl and refrigerate for at least 2 hours or until well-chilled.

Before serving, taste and adjust the seasoning if needed.

Serve the gazpacho cold, garnished with fresh basil or cilantro if desired.

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.

Add the ground beef and pork to the pot. Cook until browned and crumbled, ensuring there are no large chunks.

Pour in the red wine and let it simmer until reduced by half.

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper.

Add the milk and broth, then bring the sauce to a simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, stirring occasionally.

Meanwhile, cook the spaghetti according to package instructions. Drain and set aside.

Adjust the seasoning of the Bolognese sauce and serve it over the cooked spaghetti.

Garnish with grated Parmesan cheese and fresh parsley.