The Fancy Fork: Recipes


Tomato Bisque Soup

Servings: 3-4


  • 10 Roma tomatoes, halved
  • 1 garlic head
  • 1 white onion, chopped into large pieces
  • 5 sprigs of fresh thyme
  • 1/4 cup fresh oregano leaves
  • 1/4 cup heavy cream
  • 2 tbsp. 100% extra virgin olive oil
  • 2-3 cups vegetable stock
  • 3/4 tsp. black pepper
  • 3/4 tsp. salt
  • Fresh basil, for serving


  1. Preheat oven to 450F.
  2. Chop the very top of the whole garlic head off to expose the garlic cloves.
  3. In a large baking pan, add the halved Roma tomatoes, fresh thyme, chopped onion, garlic head, and fresh oregano. Season with the salt and black pepper, then drizzle with the olive oil.
  4. Roast for 25 minutes.
  5. Carefully transfer the mixture to a high speed blender or food processor, then add the vegetable stock and heavy cream. Blend until smooth, about 1 minute.
  6. Pour back into a pot to heat up until ready to serve. Season with salt and black pepper to taste.
  7. To serve, garnish with a small drizzle of heavy cream and olive oil, along with a fresh basil leaf. Enjoy warm with grilled cheese!


Air Fryer Churros

Servings: 6


  • 1 cup water
  • 1/4 cup olive oil
  • 2 tbsp granulated cane sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 2 large eggs


  1. Bring the water, olive oil, sugar, and salt to a boil in a large saucepan.
  2. Add the flour and stir with a spatula until the flour is absorbed. Remove from heat.
  3. Add the eggs and whisk vigorously for 1-2 minutes, until a smooth dough.
  4. Transfer the dough to a piping bag with 1” star tip. Pipe 4-5” long churros on a pan lined with parchment paper.
  5. Chill the dough in the freezer 10-20 minutes, until firm.
  6. Bake in the air fryer at 375F for 10-12 minutes, until golden brown.
  7. Brush lightly with melted butter and toss in the baking sweetener and ground cinnamon mixture. Enjoy!


Sheet Pan Lemon Garlic Salmon Dinner

Servings: 4


  • 4 salmon fillets (4-6 oz. each)
  • 1 lb. fingerling or baby Yukon potatoes
  • 1 bunch asparagus, trimmed, about 1 lb.
  • 1/2 cup unsalted or salted French butter [higher butterfat], melted
  • 1/3 cup lemon juice, freshly squeezed
  • 4 garlic cloves, minced or grated
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. onion powder
  • 2 tbsp. chopped parsley


  1. Preheat oven to 400F. Line a rimmed baking sheet pan with parchment paper.
  2. In a bowl, whisk the melted French butter, lemon juice, grated garlic, salt, black pepper, onion powder, and chopped parsley.
  3. Slice the potatoes into bite-sized wedges, if needed. Add the potatoes to the prepared pan. Drizzle one tablespoon melted French butter mixture over the potatoes, toss until well-coated.
  4. Bake the potatoes for 15 minutes.
  5. Push the potatoes to the side of the pan. Add the salmon fillets and asparagus in the center. Season the salmon fillets with salt and black pepper.
  6. Pour two-thirds of the butter mixture over the asparagus and salmon.
  7. Bake for an additional 12-18 minutes, or until opaque throughout and potatoes are fork tender. Broil for 2-3 minutes. Enjoy immediately!

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