Category Archives: Other Recipes

Other Recipes by macKenzie SMith

The Cutest Ham and Cheese Biscuits in the World

The cutest ham and cheese biscuit sandwiches everFlaky biscuits, smokey fried ham, buttery muenster cheese and sweet honey butter makes these miniature Southern heart-shaped (OMG CUTE!) sandwiches perfect for picnics, parties, and binge eating when you’re depressed and have no ice cream. Each bite is packed with Southern goodness and the heart shape adds an extra layer of fun and romance… even when it’s lacking in real life. I swear I’m not sad today, but I do recommend serving them with like 1 thousand mimosas and a few of your favorite hot sauces.

Get my recipe from my Sandwich Expert page on [HERE].

Easy Pickled Red Onions

easy pickled red onionsEven though red onions are among the mildest of onions, they sometimes can be too strong, spicy, or overbearing to eat in large doses… And ain’t nobody want dat stinky onion breath! Sure, you’re probably familiar with putting a few thin slices on your sandwiches but these quick pickled red onions are a simple sandwich secret that will forever change your mind about this sometimes breath-wrecking vegetable.

Rather than crying over the pungent scent, the pickling process breaks down the strong odors and helps sweeten up the red onions to showcase their natural sugars. Of course they’re amazing on sandwiches like this grilled summer squash sandwich or on these super flavorful dr. pepper pulled pork sliders, but they’re also a welcomed condiment to any salad or meat dish. Try using them on fried fish tacos, veggie-loaded falafel sandwiches, vinegar-based pasta salad, and/or in creamy dishes like coleslaw. And don’t forget the grilled cheese!

Want the recipe? Go to my Sandwiches Expert Page on right [HERE]!

The Everything-Everything Bagel

open-faced bagel sandwichThis open-faced breakfast sandwich was originally created to cure a nasty hangover while camping in upstate New York… but that really has nothing to do with anything because this recipe is totally doable anywhere in the world – but only if they sell (or you can make) bagels of course! Half of an everything bagel is smeared with cream cheese and topped with tomatoes, cucumbers, red onions, scallions, salt and freshly cracked pepper. It’s a great way to start the day and because it’s open-faced it will help prevent you from starting your day by inhaling a bunch of carbs in the morning. And if you don’t have a campfire, just toss your bagel half in the toaster and let it crisp up in there. It doesn’t matter as long as you get a nice texture on the outside of the bread.

And although this sandwich is perfect as-is, it should also serve as a starting point to create even more tricked-out breakfast sandwiches. For example, try adding on smoked salmon and a few capers for some added spunk. Or get a little more creative and add a few thin slices of prosciutto with some baby arugula and balsamic glaze. The possibilities are endless here people! Oh, and please don’t pay any attention at all to how dirty my fingernails were… I was camping… foraging for food… keeping my dog away from the bears, remember?!

Get the recipe from my Sandwich Expert page on [HERE].

Easy Pickled Radish

pickled radishIf you’ve never had pickled radishes, you should definitely give this recipe a try. They’re sweet, crunchy, a little bit spicy and perfectly salty. They can live in your fridge for a few weeks if you keep them in an airtight jar and they can be spiced up by adding red pepper flakes, mustard seeds, or even dill. What you do with them – well that’s up to you!

To get started and to get the radishes ready to be pickled, you can either slice them very thin with a super sharp pairing knife or you can use a mandoline – which is the preferred method because it creates uniform cuts in about half the time. Whichever way you choose, just be careful because not only are radishes pretty small and hard to handle, but they’re also round which makes them even more risky!

Once you have them pickled put ‘em atop a classic egg salad sandwich or nestle these little flavor bombs between two buttered pieces of white bread. You can even place a bowl of these pickled radishes on any DIY sandwich bar. However you choose to use them, I can assure you that they’re a great addition to any sandwich!

Want the recipe? Visit my Sandwich Expert page on right [HERE]!

A Classic Deli-Style Turkey Sub

The perfect turkey sandwichI talk about being from Florida a lot… and it’s mainly because of the turkey sandwich from Publix. I don’t know what it is about this simple little turkey treat, but for some reason it’s just right. And let’s be honest, there’s nothing like sinking your teeth into a perfectly made turkey sub from the deli. It’s the ultimate go-to sandwich whether you’re stoned at the beach or are tucked behind a desk in some cubicle at work.

But as with everything, there are some obstacles. We all know that feeling of disappointment that rolls over us when our sandwich starts to fall apart mid-bite. So to avoid that, you definitely need to take the proper precautions. Sandwich building is an art, so I’ve laid out the methods and order to insure that the ingredients will stay tucked in place and each bite will be absolutely perfect. Want to see what I’m talking about?

Click [HERE] to get the recipe from my Sandwich Expert page on

Quick Pickled Cucumbers

quick-pickled-cucumbers I grew up with quick pickles on the dinner table. My mother served them doused with rice wine vinegar alongside sliced red onions and big chunks of tomato. I’d always munch on them solely as a side dish, but ever since gobbled them down on a steamed bun at David Chang’s Momofuku milk bar, all I want to do is put them in ALL THE SANDWICHES!

I’ve used this recipe on all types of sandwiches, but my favorite would have to be the banh mi. Although its flavor is light, the freshness that it brings is delightful. Try quick pickled cucumbers on vegetarian sloppy joes, loaded with barley and caramelized onions, or try it on tea sandwiches with a little bit of chive-infused cream cheese.

Want the recipe? Check out my super awesome Sandwich Expert page on right [HERE]!

Limburger Macaroni + Cheese with Bratwurst

Limburger Mac and Cheese

Every single time I hear the word limburger, a certain b52’s song starts playing in my head and doesn’t leave for about a month in a half. And not to say that I’m not a big fan of this German block of funky goodness, but it’s true – Limburger has a bad reputation for being one of the stinkiest cheeses on the block shelf. It’s pungent, almost B-O like stank turns most people off and even I can even attest to that. After using it in a pop-up at Underground Butcher a few weeks ago, my fingers reeked like smelly feet for approximately 2 days. It was pretty gnarly but the sandwich was really good so it was totally worth it.

And don’t get me wrong, this bitch loves herself some stinky cheeses but I get that some people are terrified of ‘em so when I was trying to develop a limburger-based macaroni and cheese  recipe for the my buds at Wisconsin Cheese (see the original post here), I knew I had to make something that everybody could adore.

Once limburger is melted down into a thick and creamy sauce with whole grain mustard seeds, bratwursts, and caramelized onions, the distinct odor mellows out while still maintaining its rich and funky iconic goodness. And best of all, this recipe is topped with toasted rye breadcrumbs and thinly sliced red onions, which sort of mirrors the classic Wisconsin Limburger Sandwich which has been passed down from its German ancestors. So if you haven’t been a fan of limburger in the past but want to give it another go – try this Wisconsin Limburger Macaroni and Cheese recipe! I promise that you’ll dig it.

Wisconsin limburger mac n cheese



  • 1 pound whole wheat campanelle pasta
  • bratwursts, precooked, quartered and sliced
  • 5 tablespoons salted butter
  • small yellow onion, diced
  • 1 pinch red chile flakes
  • 1 tablespoon all-purpose flour
  • 1 pint heavy cream
  • 2 cups (12 ounces)Wisconsin limburger cheese
  • 2 tablespoons whole grain mustard
  • 1 tablespoon honey
  • 1/2 tablespoon apple cider vinegar
  •  salt
  •  black pepper
  • 3 slices caraway rye bread
  • 1/4 red onion, very thinly sliced


In large pot of boiling salted water, add pasta and cook until al dente, about 7 minutes. Strain, rinse with cold water and set aside.
In medium skillet, pan-fry brats over medium-high heat for 3-5 minutes until browned on each side. Set aside.

In saucepan over medium heat, add 4 tablespoons butter, onion, pinch of salt, and red pepper flakes. Cook for a few minutes until onion becomes translucent and slightly caramelized. Whisk in 1 tablespoon flour and cook 2-3 minutes until tan-colored roux has developed. Whisk in heavy cream. Cook, stirring often, until mixture bubbles and begins to thicken; about 3 minutes. Add limburger, with rind still attached, and stir consistently so cheese melts into creamy and smooth sauce. Add whole grain mustard, honey, and apple cider vinegar, salt, and pepper and stir.

In pot, combine cooked pasta, brats, and limburger sauce and then transfer to baking dish. Season with salt and pepper. Place shaved red onions evenly across top and set aside.

Place rye bread in food processor. Pulse until tiny bread crumbs form. In small skillet over medium-high heat, melt remaining 1 tablespoon butter and add bread crumbs, salt and pepper. Stirring frequently, toast breadcrumbs until golden brown and fragrant. Pour rye breadcrumbs over macaroni and cheese and serve immediately.


limburger mac n cheese 2


Oh, oh oh! And don’t forget to enter All Things Mac and Cheese’s latest giveaway! You could win the ultimate mac n cheese prize pack that includes an All-Clad Pasta Pot, All-Clad Saucier, Lodge Enameled Cast Iron Casserole, Wooden Handled Flat Whisk, OXO Good Grips Box Grater, Selection of Wisconsin Cheese and butter. It’s pretty dope!

**This recipe was developed for All Things Mac and Cheese for the Wisconsin Milk Marketing Board. I was paid for recipe development and photography. Opinions are my own.**

French Toast with Caramelized Bananas + Sea Salt

French Toast with Caramelized Bananas and Sea Salt

I’m not normally a French Toast kind of gal, but the other night something super magical happened. My friend and I had just got done catering an event and decided that we needed to go out and shake our booties and take a few tequila shots. But to our dismay, nothing was going on. We trotted around the Bedford stop, only to realize  “Shit, what happened to this area? It sucks now.” We kept walking, spirits still high, eyes set on the prize, desperately trying to find somewhere – anywhere with some good music and hot dudes.

To escape the douchetown that was once formally known as Bedford Avenue, we stumbled past McCarren Park and into Greenpoint – stopping at Manhattan Inn. This dimly lit piano bar is normally a super fun place to dance but it was so dead that we almost became skeletons. After that, we decided to make our way toward Enid’s, a notorious dance spot that also serves a non-wait-list-brunch featuring a good veggie burger with bacon and blue cheese for brunch. Funny, right?  It’s one of those places that make you feel like “Hmm, maybe I shouldn’t eat a huge breakfast right here, I think I saw someone fucking in this same spot last night” type of thing. Anyways, on the way to Enids, we passed Warsaw Bakery, a neighborhood landmark that constantly pumps out starchy sweet fumes in the middle of the night that just make you want to curl up in a little ball and eat bread for the rest of your life.

Every single time I pass by, I try to steal a loaf stick my head in and see if someone will pass me a freshly baked nugget of bread-y goodness… Which of course never works. But this time I got lucky. There was a tall, skinny man in there, all alone, just waiting for my friend and I to flash him hahah jk, we didn’t flash him… but we did beg and plead for him to toss us a hot loaf. To our surprise, he did! This is the second time in history that I’ve been lucky enough to receive the Warsaw Bakery Drunk Girl Award. And as I was holding the steaming carb baby, I started to feel like I had won the ultimate prize and I didn’t even care about trying to find someone to go home with.

No matter where we went for the rest of the night, I never let my bread baby out of sight. I hid it behind chairs, behind tables, and under newspapers – anywhere to keep my little angel safe. I even carried it home on a 20 minute walk, delicately cradling it in its ripped up brown paper bag blanket. The next morning, as I was getting up to get an advil and a glass of water, a smile grew across my face like a proud mother as i saw the disgusting brown paper bag that had been aggressively ripped open by a really hungry man-boy that tried to come home with me and my bread. The torn up bag was still protecting the half eaten remainders or whatever type of bread it was and from that moment on, I knew I had to use the remaining bits for breakfast. And since I was craving sugar and didn’t have another body to feed, I decided to pig-out on a super dank breakfast of French Toast with Salty Caramelized Bananas. I didn’t even care that I never made it home with a boy, I had my bread and my breakfast and that’s all that mattered.


French Toast + Salty Caramel Bananas


  • 2 thick slices of semi-stale bread
  • 1/3 cup of whole milk
  • 1 Farm Egg
  • 1 tsp cinnamon
  • splash of vanilla
  • 1/8 tsp nutmeg
  • splash of bourbon
  • 2 tbsp salty butter
  • 2 tbsp brown sugar
  • banana, chopped
  • sea salt flakes
  • powdered sugar



1. In a shallow bowl, whisk together egg, milk, cinnamon, nutmeg, vanilla, and .5 tbsp brown sugar. Set aside.

2. Place stale bread slices in the wet mixture and let them sit for about a minute until each side has had a chance to soak up a bunch of the custard-y sauce.

3. In a frying pan, turn the heat to medium and melt a pat of butter. As soon as it heats up, gently remove the bread from the wet mixture and place it in the frying pan, Allowing it to cook on each side for a few minutes until it’s all golden brown and beautiful. When it’s done on all sides, remove from heat and put on your serving plate.

4. In a small saucepan over medium-high heat, add the remaining butter, whiskey, and brown sugar and let it cook for a few minutes until it begins to bubble. Add in bananas and  toss to coat with the caramel. After the bananas heat up and begin to take on some of the color from the sauce, pour the banana and caramel mixture over the french toast. Finish with a few sprinkles of maldon sea salt and a dusting of powdered sugar. Serve immediately with no regrets. Yolo.





Green Corn Tamale Mac and Cheese

Today is absolutely disgusting in New York. Cold rain, sloshy grey snow, and a layer of smog that just instantly makes you depressed is looming over us. Every time I close my eyes, I’m basically dreaming about summer and all of its day drinking and eating by the Williamsburg waterfront. But instead of being all depressed, I’ve got a cure for today’s gloom and doom and of course, it’s in the form of a recipe.Every year, I help make a bomb ass dish for Wisconsin Cheese’s 30 Ways 30 Days (which basically gives you 30 different mac’n’cheese recipes for 30 days). This years inspired comfort food might just be my favorite because it has everything to do with summer. And let’s face it, when it’s 40 degrees outside and there’s grimy weather ruining your state of mind, warm days spent in the sun while chowing down on delicous food is really the only thing that matters.You can find my article [here] or just check it out below!

If you’ve spent any time in Brooklyn during the summer, you know that everything revolves around food. And as a person who’s obsessed with all things food, my weekends were spent noshing at Smorgusburg, admiring produce at the green market, and obsessing over vintage kitchenware at the Brooklyn Flea. From artisanal chile and mango popsicles to handcrafted candied bacon cupcakes, it’s about the only thing that really matters in my borough besides who has the hippest shoes. But one day, after meeting another like-minded foodie babe (Tina Trachtenberg from the 90’s cult-favorite band Trachtenberg family slideshow players), things changed. Instead of being a bystander in the Brooklyn food scene, we decided to get in on the action and start an underground tamale business.

Instead of partying on Friday nights, we spent our time roasting poblanos, mixing masa, and blending fresh produce to create the perfect salsa. Come Saturday morning, my tamale fairy godmother and I would be stuffing these husk-wrapped delights into giant silver pots – letting them steam for hours before we hit the road. And because we made this business up on a whim, we didn’t really have a vehicle or storefront to sell them out of so we went the DIY path and made our own. With a rickety old metal laundry basket on wheels, a million neon fake flowers, and hand-stitched banners that read “Good Golly Miss Tamale”, we made our very own portable tamale wagon. And when the tamales were ready to be sold, we’d put everything in our push-cart and hit the road, selling tamales to all the hipsters and tourists that wandered into our neighborhood, and ducking down alleyways to avoid the occasional cop run-in – we didn’t have permits after all.

The varieties of what we sold changed just as often as trends in our beloved neighborhood, but I will always remember my favorite tamale; which was made with masa harina, roasted poblanos, and Mexican cheese. So as a homage to one of the most memorable, exciting, and inspirational summers, this mac n cheese is inspired by my favorite green corn tamales. Made with a creamy sauce featuring Wisconsin queso quesadilla and Wisconsin Monteray jack, and studded with roasted poblano peppers, freshly shucked corn, and pickled jalapenos, this spicy macaroni and cheese will forever remind me of summer. And after the last few days of horribly cold weather, it’s about the only thing that is helping me through the winter.


Green Corn Tamale Mac and Cheese

Serves 6


1 pound pasta shells
4 tablespoons salted butter, divided
1/2 large sweet onion, diced
Salt and pepper to taste
2 cups freshly shucked corn*
1/2 cup roasted poblano peppers, roughly chopped
5 pickled jalapenos, sliced into rings
1 tablespoon flour
2 cups heavy cream
1/3 cup (1 1/3 ounces) Wisconsin Queso Quesadilla Cheese, shredded
1/3 cup (1 1/3 ounces) Wisconsin Monterey Jack Cheese, shredded
1/2 teaspoon garlic salt
Cilantro sprigs for garnish

Cook pasta according to package directions; drain and set aside.

In medium sauté pan, melt 2 tablespoons butter, add onions and pinch salt; cook until onions are translucent; about 5 minutes. Add corn, poblanos and jalapenos; cook 3-5 minutes. Season with salt and pepper; set aside.

In medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour until roux forms; cook 2 minutes until bubbling and reduce heat to low; cook 2-3 minutes more. Whisk in heavy cream and increase heat to medium, allowing cream to thicken.

Slowly whisk in cheese until it’s completely melted. Add garlic salt and salt and pepper to taste.
In large bowl, add cooked pasta, corn and pepper mixture, and cheese sauce; gently toss to coat.

Garnish with cilantro and serve immediately.

*Frozen corn can be substituted.

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Fondue Me – Deconstructed Grilled Cheese with Gruyere, Emmentaler and Apple Cider

Roses are red
Violets are blue
I might just be falling apart 
but this recipe is for you!
Grilled cheese is rad
And so are you!

So I’m sort of sick right now and I really can’t think of any funny jokes to write about how I’m going to spend tomorrow. Maybe all the sudafed and mucinex that I’ve taken has gone straight to my dome and blocked all of my ridiculousness (and grammatical skillz), but just to fill you in, I’m spending another Valentine’s Day single. Now this doesn’t mean that I’ll be binge eating chocolate and taking shots of vodka while blaring Fleetwood Mac all alone again, because this time I’ll be at work and can enjoy all the Mast Brothers chocolate i want, with my other single co-workers, without feeling a lick of pity. I hope. I mean…who knows? All the single ladies of Depanneur are scheduled to work tomorrow night so it might just turn into some weird, ridiculous sob fest where we talk a little too much about Ryan Gosling, gossip about our neighborhood crushes, and gorge ourselves on brillat-savarin. That actually sounds pretty fun now that I think about it. Or maybe I’ll be so doped up on medicine that I’ll start hallucinating and hide in the cheese case to scare oncoming lovers. Or maybe…Ok, enough of the possibilities for tomorrow. I’m sure you can imagine some weird things that I might get myself into but I’ll get to the food. That’s why you came here in the first place, right?

And because I’m metaphorically falling apart, I thought this would be an appropriate time to do a deconstructed grilled cheese. I know, i know, it’s not really a grilled cheese but it’s got all the goodness that makes up GC; toasted bread, delicious fillings, and of course, melted, gooey delicious cheese.

Here’s what you’ll need if you have someone special or you don’t mind having a shit ton of cheese to eat by your lonesome.

-1/2 pound of gruyere, shredded
-1/2 pound of emmentaler, shredded
-1 cup of hard apple cider
-2 tbsp of cornstarch
-1 tsp of mustard
-1 tsp of worcestershire
-sea salt to taste
-olive oil toasted baguette rounds
-bacon wrapped dates
-braised brussels sprouts
-and if you want to get really creative, take a heart shaped cookie cutter to some cranberry and nut bread… oh yes, it’s delicious toasted and then  dipped in cheese

So to begin, make sure to get all your dippers together. To make what I did, just click the little links above or pair with whatever you’d like.

Then pour your cheese in a big ole bowl. The biggest bowl you can find!

FYI, that first paragraph took me two hours to write. I felt super unfunny and exhausted but now I’m starting to feel super loopy and a bit nutty. I THINK I MIGHT BE GOING STIR CRAZY!

Then toss it with some cornstarch…

(I wanted to put something completely inappropriate here: “Then toss ***** *****” but that’s just absurd and probably not a good idea. So asterisks it is!)

…So that each piece is lightly coated. This will help keep the cheese from getting all stringy and clumpy when it’s in your fondue pot later on. Because that texture ain’t sexy! And because no one wants to be hand-fed some gross, gnarled string cheese. This isn’t bagged lunch, ya know.
Meanwhile, bring your hard apple cider to a baby boil. I bought this really delicious one that we sell at the shop called JK Scrumpy’s Hard Cider, and no I’m not joking that’s the actual name, and I’m not gonna lie but I drank the rest of it and got pretty tipsy at 10 o’clock in the morning last Friday when I did this photoshoot. 
Oh! and in case you didn’t know, a baby boil is when there are just teeny tiny bubbles at the bottom of your pan. I guess the correct term would be simmer but I prefer baby boil cause it’s way cooler. 
Let the apple cider baby boil for about five minutes. It won’t really reduce that much but you just should, at least that’s what I read in the recipe that I adapted this from. I should probably give credit to that so here ya go… Thanks bon app.

Then handful by handful, add in your cheese and stir each time until it’s completely melted. Do not, i repeat, do not eat the cheese handful by handful. You will not have a sexy Valentine’s. It’ll just clog you up! GROSS MACKENZIE!

Now it’s time to flavor-it-up! Add the mustard and worshirreelkjlkjf or however you spell it. That is truly one word i cannot say. Along with thousandths. Can’t say that one either.

Anyways! Stir in those things and season with salt… and pepper if you choose. Pepper makes me sneeze uncontrollably.

Then give it one last stir, just to make sure that it’s all silky and smooth. You can totally dip lots of things in it to make sure that it tastes good at this point. Just to make sure, ya know? You don’t want your special someone to be grossed out by one of the things you’ve thought to pair it with. So it just makes sense to try them all before you serve it! And you won’t look like a ravaged scavenger that hasn’t been fed for days when you present your amazing vat of cheesiness.

Now that’s the end! All you have to do is pour it in your fondue pot and light a little candy underneath and put your dippy items around it. Do it pretty or you’ll get the wire hanger!

Then shove it in your lovers face so that they can truely see that you are the most amazing Valentine that they’ve ever had and they’re incredibly fortunate to have you! Whisper in a sexy voice “eat this baby”  and shove a pokey stick in a brussels sprout or mini hot dog (why didn’t I think of that before?!) and force feed them until it’s all gone. Meanwhile, be sure to remove that crazy smirk and demon eyes from your face and stop huffing with excitement. You’ve got them, for now.

Love you all a lot,