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Lamb borek is stunning to look at, and even more enjoyable to eat, which is all thanks to, believe it or not, intentionally soggy dough. This is something I didn’t grasp the first time I made it, and I just brushed melted butter between the layers, hoping for something really crispy, and flaky, which in Phylloland is standard operating procedure

These easy to make soufflé pancakes use the same basic technique as their extremely trendy Japanese cousins, but are much easier, don’t require a mold, and actually taste like pancakes. Of course, these won’t garner the same love on Instagram, but hey, what we sacrifice in verticality, we more than make up for in less hot air

This amazing Hawaiian comfort food classic is made by topping rice with a fried burger, which is then smothered with a rich, brown gravy, and finished with a fried egg. I like the classic burger best, although as I mentioned in video, I do recommend using a thinner patty, around 4 ounces, which will make this easier to eat, as well as provide a better beef-to-rice-to-gravy ratio. Of course, you’re having a pretty good week when you’re complaining that your burger was too thick for your loco moco. Anyway, I hope you had a great week as well, and that you give this fast, and very satisfying Hawaiian classic a try soon.

I’m running off to a very important meeting, and between getting some notes together, and finding a clean shirt, I don’t have time to write the bacon wrapped Spring chicken post just yet. So, for now you’ll have to settle for the ingredient amounts, and I promise I’ll fill out the rest later