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Rivet's basque burnt cheesecake


- butter (for pan)
- 2 lb. cream cheese, room temperature
- 1½ cups sugar
- 6 large eggs
- 2 cups heavy cream
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- ⅓ cup all-purpose flour


Step 1

Place a rack in middle of oven; preheat to 400°. Butter pan, then line with
2 overlapping sheets of parchment, making sure parchment comes
at least above top of pan on all sides. Because the parchment needs to be
pleated and creased in some areas to fit in pan, you won’t end up with a
clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed
baking sheet.

Step 2
Beat cream cheese and sugar in the bowl of a stand mixer fitted with the
paddle attachment on medium-low speed, scraping down sides of bowl,
until very smooth, no lumps remain, and sugar has dissolved, about 2

Step 3
Increase speed to medium and add eggs one at a time, beating each egg 15
seconds before adding the next. Scrape down sides of bowl, then reduce
mixer speed to medium-low. Add cream, salt, and vanilla and beat until
combined, about 30 seconds.

Step 4
Turn off mixer and sift flour evenly over cream cheese mixture using a fine-
mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape
down sides of bowl (yet again) and continue to beat until batter is very
smooth, homogenous, and silky, about 10 seconds.

Step 5
Pour batter into prepared pan. Bake cheesecake until deeply golden brown
on top and still very jiggly in the center, 60–65 minutes.

Step 6

Let cool slightly (it will fall drastically as it cools), then unmold. Let cool
completely. Carefully peel away parchment from sides of cheesecake.

Get Ready to Crumble

For the not so experienced bakers that still want to get creative, Tyler has gotten a lot out of crumbles. You don't really need a recipe for crumble, just a few important ratios to work with and you shoot for the moon from there. 

Rivet's Elote

Want some delicious corn but don't have an outside grill to use? This is an excellent way to make elote at home simply on stove top which Rivet has utilized to great success.


- 4 ears of corn

- ½ cup mayonnaise

- ½ cup sour cream or Mexican crema

- 1 cup finely grated Cotija cheese (about 4 oz.)

- 2 tsp. ancho chile powder

- ½ tsp. kosher salt

- 1 cup cilantro leaves

- 1 garlic clove

- 2 limes


Husk 4 ears of corn, removing any silk. Snap off any ends that are still attached so that the cobs will fit inside a large cast-iron skillet.

Heat cast-iron skillet over medium-high until very hot, about 4 minutes. You want the pan to super hot when you add the cobs so that they start to char right away. Arrange corn cobs in a single layer in skillet and cook, turning with tongs every 3–4 minutes, until charred in lots of places but not totally blackened, 15–20 minutes total.

Meanwhile, whisk ½ cup mayonnaise, ½ cup sour cream, ½ cup grated Cotija, 2 tsp. ancho chile powder, and ½ tsp. salt in a 9x5" loaf pan (or any vessel you can roll your corn cobs in). Finely chop 1 cup cilantro leaves (you should get about 3 Tbsp. when you're finished). Set aside 1 Tbsp. cilantro for serving. Add remaining cilantro to mayonnaise mixture. Grate 1 garlic clove into mayonnaise mixture and whisk to combine. Finely grate zest of 1 lime into mayo, then slice down the center and squeeze in the juice of half. Cut remaining 1½ limes into wedges; set aside for serving.

Using tongs, roll corn in mayonnaise mixture. Transfer corn to a platter, sprinkle generously with more Cotija, and dust with more ancho chile powder. Garnish with reserved 1 Tbsp. chopped cilantro. Serve reserved lime wedges alongside for squeezing over corn.


Tyler's Pasta al Limone

There is a certain style to pasta making/cooking from this channel that has had a very positive influence on Tyler's home cooking. While this is a simple dish, you can use ideas from here for a variety of other pastas.

Sara's Heart Attack Potatoes


- 5lbs russet potatoes (don't cook them all the way through)

- 16oz Sour Cream

- 1 large can Cream of Chicken Soup

- 1 stick of Butter 

- 3 cups of Shredded Cheese (honestly any type of cheese you want is fine)

- 1/2 cup Corn Flake Crumbs


Cube the potatoes, butter a baking dish, melt the cheese/sour cream/butter/soup and pour over the top. Take about 2 tbs of butter and 1/2 cup corn flake crumbs brown lightly in a pan and sprinkle on top of the dish. Bake for at least 45 mins at 350. Adjust corn flake/butter ratio as needed.

This is an old family recipe of Sara Graham's which they lovingly call "heart attack potatoes." 

Jack Harlan & His Favorite Farro


- 1 cup uncooked Farro
- 1/4 tsp Salt
- 1 English Cucumber OR 2 Normal Cucumbers
- 1 pint Cherry Tomatoes
- 1 cup Peas (frozen okay)
- 1 Bell Pepper (yellow or orange best for color)
- 1 cup Sundried Tomatoes
- 1 bunch Fresh Parsley
- 1/2 cup Feta

Vinaigrette Ingredients

- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 tsp Dijon OR 1 tsp Wasabi
- 1 tsp Honey OR 1 tsp Grade Maple Syrup
- 1 tsp Dried Oregano OR Italian Spice Blend
- 1/2 tsp Salt
- 1/4 tsp Black Pepper

Why don’t we all eat farro all the time? Its like...if rice was made of cashews? They are full of protein, fiber, and a bunch of other things that sound healthy.



Farro can be bought at your local crunchy hippy place (usually in bulk) or somewhere in
the flour/oatmeal region. Confusingly, there are 3 major varieties: pearled (15-20
minutes to cook), semi-pearled (25-30), and whole (35-40). These are just refined in
different ways, with ‘whole’ being a little healthier. You will want to rinse any of them a
little bit, and then boil in salted water. I tend to just try a couple grains with a spoon
every once in a while until it gets to a chewiness that I like. It can absorb a lot of water,
so just top the water off if its getting low.

The rest is pretty intuitive. Cut up your cukes, toms, peps, parsley. Then add this dressing you’re about to make:

In any order, add your vinaigrette ingredients into a bowl, stirring/whisking as you go. Sometimes i like to double/triple the amounts and make it in a mason jar so i have extra in the fridge for whatever. Pour this over your veg. cover, shake, add your feta, and toss lightly.

Abracadabra! Mangia bene. Hasta la pasta.


Marsha's Soda Cake

Cake Ingredients/Instruction

- 1 Box White mix (any kind) 

- 1 Box Jello Cheesecake Pudding (small)

- 3 Eggs

- 1 12oz. Strawberry Soda

- 3/4 Cup Canola oil


1) Mix together all the above ingredients

2) Grease and Flour cake pan (or pans for a layer cake)

3) Bake for 40-45 min in oven at 325


Frosting Ingredients/Instruction

- 1 package of Philly Cream Cheese (room temp)

- 1 stick of butter (room temp)

- 1 cup powdered sugar

- 1 small container of cool whip


1) Mix the Cream Cheese with butter until smooth

2) Add powdered sugar, then the cool whip.


This frosting is light and airy and is perfect for this cake. I also use 7up for lemon and orange cakes, grape soda for blueberry, and just get creative from there. I top the cake with fresh fruit and it's soooo good. 

soda cake.jpg

Paula's Beans!

It was nigh disaster at a local potluck where both Paula and her rival, Blehtricia, brought similar bean dishes to the party. Yet, as the evening went on, it was Paula's bean bowl that already had the spoon scraping the bottom for more delicious nuggets of legume and pork. Blehtricia's beans stood no chance. Paula found this recipe from a KC BBQ cookbook and has stood by it ever since the humiliating defeat of lesser bean bakes. 


- 4 slices of Bacon

- 40 oz can of Pork and Beans

- 3/4 cup Brown Sugar

- 2 Tablespoons minced Onion

- 1 1/2 Tablespoons Chili Powder

- 1 Tablespoon prepared Mustard

- 1 1/2 teaspoons Liquid Smoke flavoring

- 1 Cup Barbeque sauce

- 1/4 Cup Sorghum


Cook bacon until done (but not crispy) drain and dice. Mix all ingredients, including cooked bacon. Pour into a 3 quart baking dish. Bake, uncovered, at 325 degrees for 1 hour and 20 minutes, or cook in a slow cooker. Serves 8 to 10. 

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Blehtricia's foolish, unlovable beans


Sara's Super Hippy Granola


- 3 cups Instant Oats

- 1 cup Chopped Nuts Cashew, Almonds, Walnuts

- ½ cup Seeds Pumpkin Seeds, Sunflower Seeds, Flax Seeds

- ½ cup Olive Oil

- ½ cup Honey

- 1 cup Dried Fruits Raisins, Dried Berries

- A Pinch of Salt

- A pinch of Nutmeg powder

- A pinch of Cinnamon powder


- Pre-heat the oven to 180C.

- Combine the oats, chopped nuts, seeds, olive oil and honey in a big mixing bowl. Give everything a good mix so that everything gets coated with oil and honey evenly.

- Line your baking tray with parchment paper and spread the mix evenly. You can bake it in two batches if you think its too much for one go!

- Bake it for 25-30 minutes while giving it a stir midway, say at 15 minutes of baking. It should turn golden-brown once it is ready.

- Once done add the dried fruits to the warm baked oats and nuts and give everything a stir. Allow it to cool down completely before storing it in an airtight container.


Bubba's Sticky Meatballs

This recipe was recently a big hit in Rivet's household. Bubba is Rivet's boyfriend and he makes the best sticky meatballs you've ever had! Try it out!




- ½ cup Panko breadcrumbs

- 1/2 cup thinly sliced green onions (white only, keep greens for serving)

- 1 large egg

- 1 Tablespoon minced garlic

- 1 Tablespoon low sodium soy sauce

- ½ teaspoon salt

- ¼ teaspoon red pepper flakes

- ¼ teaspoon white pepper

- 1 pound ground beef

- 1 pound of ground sausage

Mongolian Sauce:

- ½ cup water

- ⅓ cup brown sugar

- ¼ cup low sodium soy sauce

- 4 cloves garlic grated

- 2 teaspoons sesame oil

- 2 teaspoons grated ginger

- 1 Tablespoon oyster sauce

- 1 Tablespoon hoisin sauce

- ⅛ teaspoon red pepper flakes

- ⅛ teaspoon white pepper

- 2 teaspoons toasted sesame seeds 


This recipe serves 2-3 people. Recommend doubling the recipe for 3+ people.

PREP: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper, set aside.


MEATBALLS: In a large bowl, combine the breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, and white pepper. Mixed together until totally combined. Then, add the ground beef/sausage and mix until just combined you don’t want to overwork the meat or you’ll have tough meatballs. Shape the meatball mixture into meatballs using 1 ½ tablespoon (scant) of mix per meatball. I like to make them small, size will determine cook time. Line the meatballs on the baking sheet and bake the meatballs for 8-10 minutes or until golden brown and cooked through. (Browning balls in sauté pan at medium-high heat before baking will guarantee a brown exterior)


SAUCE: While the meatballs are baking, heat the ingredients for the sauce (except the sesame seeds) in a large skillet over medium-high heat. Use a whisk to dissolve the sugar and allow the sauce to come to a simmer before lowering the heat to low. Allow the sauce to simmer for 5-6 minutes (you want it to just barely bubble on the surface.) Stir frequently so the sauce doesn’t burn.


Tyler's Smoked Sage Cream Sauce

This recipe has been a massive hit every time I've had it, even with people that don't normally like the taste of blue cheese.


 - 4 tablespoons butter, divided

 - 2 tablespoons chopped fresh sage

 - 1 clove garlic, finely minced

 - 1/2 cup dry white wine

 - 1 1/4 cup heavy cream

 - 3/4 cup smoked blue cheese or regular blue cheese if you must 

 - Pinch of freshly grated nutmeg 

 - Salt and pepper to taste


Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sage and garlic. Saute for about 1 minute. Add wine and simmer until reduced by half.

Add heavy cream and heat until a light simmer. Add remaining 3 tablespoons of butter 1 tablespoon at a time in the cream sauce, whisking until the butter has melted.

Add nutmeg. Stir over very low heat until sauce thickens, about 1-2 minutes. Add cheese. Season with salt and pepper.


Serve over roasted squash (acorn squash halves are what I use). Especially great with chorizo sausage sprinkled on top too. 


Sara's White Bean Chicken Chili


- 6 Anaheim chiles

- 1 tablespoon peanut oil

- 3 chicken leg quarters, skinned (about 1 3/4 pounds)

(I grab a rotisserie chicken usually)

- 1 3/4 cups chopped onion

- 4 garlic cloves, minced

- 4 cups fat-free, less-sodium chicken broth

- 2 cups water, divided

- 1 1/2 teaspoons ground cumin

- 1 (15.5-ounce) can cannellini beans (such as Goya)

or other white beans, rinsed and drained

- 3 tablespoons all-purpose flour

- 1 teaspoon salt

- 3 tablespoons reduced-fat sour cream

- 6 lime slices


1) Preheat broiler.

2) Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.

3) Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan.

4) Add onion and garlic, and sauté 6 minutes or until browned, stirring frequently.

5) Return chicken to pan.

6) Add broth, 1 1/2 cups water, and cumin; bring to a simmer.

7) Cook 20 minutes or until chicken is done. Remove chicken; cool slightly. Remove chicken from bones; cut meat into bite-sized pieces. Discard bones. Add chicken to pan; stir in chopped chiles and beans.

8) Combine 1/2 cup water and flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer; cook 15 minutes. Stir in salt.

9) Spoon bowls; top each serving with 1 1/2 teaspoons sour cream. Serve with lime slices.


The Best Pumpkin Pie

We love some Claire Saffitz. Here she details her delicious and relatively easy pumpkin pie recipe perfect for the chilly season. 

Brian's Easy Peasy Cheesy Blueberry Pie


1 can blueberry pie filling

8 oz package cream cheese, softened

3/4 cup milk

3oz package Jell-o cheesecake pudding mix

1 graham cracker pie crust

1 tub cool whip whipped topping


1) Beat cream cheese in a bowl until creamy

2) Gradually add milk and beat into cream cheese

3) Add dry pudding mix

4) Beat for two minutes

5) Fold in half of the container of Cool Whip

6) Spread cream cheese mixture onto pie crust

7) Spread pie filling over cream cheese mixture

8) Spread remaining Cool Whip over pie filling 

9) Refrigerate to set


Tahini Smothered Charred Cabbage

1 medium head of green cabbage (about 2 lb.)

3 Tbsp. plus ¼ cup extra-virgin olive oil; plus more for drizzling (optional)

Kosher salt

1 garlic clove, finely grated

⅓ cup tahini

1 tsp. honey

½ tsp. ground cumin

1 lemon

½ cup very coarsely chopped dill

1 Tbsp. toasted black or white sesame seeds


Step 1

Prepare grill for medium-high heat (or heat a large cast-iron skillet over medium-high). Cut cabbage in half through core; cut each half into 3 wedges, keeping core intact. Drizzle with 3 Tbsp. oil and rub to coat; season all over with salt.

Step 2

Grill cabbage until deeply charred on cut sides and a paring knife slides easily through center, 6–8 minutes per side. Transfer to a cutting board and let cool 5 minutes (this will allow the cabbage to soften further). Cut some wedges in half crosswise; leave the rest whole.

Step 3

Combine garlic, tahini, honey, cumin, and ¼ cup oil in a medium bowl. Finely grate zest from lemon into bowl, then cut lemon in half and squeeze juice into bowl. Add a big pinch of salt and whisk until smooth. Whisking constantly, add 3–4 Tbsp. cold water; tahini sauce should be creamy but pourable.

Step 4

Arrange cabbage wedges on a platter and spoon tahini sauce over. Scatter dill over cabbage, then sprinkle with sesame seeds. Drizzle a little oil over everything to finish.

0621-Tahini-Smothered Charred Cabbage.jpg

Sara's Sweet Tart Dip

A quick and simple recipe that's great for hot summer days from our very own Nerdzilla. 


4 parts cream cheese 

1 part brown sugar 

Fruit - recommend using something tart/tangy (granny smith apples, strawberries, etc...)

Optional: Any additional spices you'd like to add (nutmeg, chipotle, vanilla, etc...)

Optional: lemon juice - to keep fruit from getting discolored


  1. Whip cream cheese 

  2. Add brown sugar to reach your desired sweetness starting with no more than 25% of cream cheese

  3. Add optional spices (start with no more than a teaspoon at a time)

  4. Mix until fully integrated and set aside in fridge until ready to consume

  5. Clean and chop fruit as needed

  6. Sprinkle lemon juice if so inclined

Paula's Fresh Apple Cake

I want to give a huge thanks to Paula Lurf for sending in this recipe she originally got from her great-grandmother. Usually the first cake of Fall, the smell of Apple Cake still brings the memory of her great-grandmother back to Paula. 


4 cups apples - peeled & sliced

1 cup pecans

2 cups sugar

2 teaspoons baking powder

2 cups unsifted flour

2 teaspoons cinnamon

1 teaspoon salt

2 eggs

3/4 cup vegetable oil

Mix all together in a large bowl by hand. Bake in greased 13x9x2 pan for 45-50 minutes at 350 degrees. Serve warm with whipped creme. 


And That's Pad Thai


TikTok Baked Feta Pasta

Bert was pleasantly surprised with this recipe originally made famous on TikTok of all places. It is well-known for how easy it is to execute while still being delicious. Check out the written version she followed here. Better yet, check out one of the top viral videos describing the dish on TikTok below:

Swirled Tahini Sweet Bread

Rivet has made this recipe with fabulous success. It was great to have around for snacks for the next few days, kind of like a classic banana bread. This one brings a great mix of sweet and savory seasame flavors, and almost gives you a sense of peanut butter from the tahini in the recipe. 

Somalian Digaag Qumbe Stew

Every year around Christmas-time, Tyler's family tries to venture out and try a new dish we've never had before. A tradition meant to break tradition. Last year, it was the Somalian dish Digaag Qumbe. This was the last time Tyler's immediate family was able to all get together before the pandemic hit, so its a very nice memory to have!


Digaag Qumbe is essentially a chicken stew with yogurt, coconut milk, and a great combination of many spices. It is best served on rice or spinach, but the best part is pairing it with a freshly peeled banana. The blend of spice and cream, hot and cold, savory and sweet; it's a symphony of contradictions. Check out this handy video which introduced the recipe to Tyler below...

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