Copycat – one foodie

Pad See Ew – Thai Stir Fried Noodles

Craving Thai takeout at home? Pad See Ew is a classic street food favorite from Thailand, made with wide rice noodles, savory soy sauce, and just the right balance of protein and veggies. This recipe was inspired by my go-to lunch spot, Thai Garden and it hits all the same comforting notes ,chewy noodles, smoky caramelized sauce, and quick weeknight ease.

A Summer Twist on Cassoulet

This Weeknight Summer Cassoulet takes inspiration from a date night at Passerelle Bistro in Greenville, SC. By swapping duck confit for pulled pork or rotisserie chicken and adding peak-season vegetables, it’s a lighter, fresher spin on the French classic, easy enough for a weeknight, but special enough to impress.

Fiore e Pepe (Copycat Cocktail from Appalachia Restaurant in Lake Lure, NC)

A bright and cheeky cocktail inspired by Appalachia in Lake Lure, NC. The Fiore e Pepe mixes vodka, elderflower, blueberries, and black pepper syrup for a floral, fruity, and lightly spicy sip that’s as elegant as it is fun.

Slow Cooker Adobo Pernil, Green Banana Mofongo with Chipotle Adobo and Coconut Broth

A Caribbean-inspired twist: slow-cooked lime-garlic pork pernil replaces shrimp in this mofongo bowl, layered with coconut broth and fresh herbs. Comforting, bold, and deeply satisfying.

Bacon Bliss Pizza (copycat from Sidewall Pizza Co)

Greenville locals know the Bacon Bliss is a must-order at Sidewall Pizza Company. While nothing beats grabbing the real thing at the Travelers Rest OG, here’s my at-home version for when you can’t make it there.

Air Fried Artic Char with an Easy Citrus Hollandaise

Years ago on Isle of Palms, SC, we had an special at The Boathouse at Breach Inlet: Arctic Char with veggies + citrus hollandaise. That memory popped up recently, so I had to try a copycat.

My version: Air-Fried Arctic Char 🐟 with sautéed local Swiss chard, roasted carrots, smashed potatoes, and citrus hollandaise. Ingredients came from a couple of favs—Broadwater Shrimp Co. + Swamp Rabbit Café & Grocery.

Sous Vide Bacon Wrapped Pork Tenderloin, Grits, Broccolini, Habanero Cream with Charred Scallion and Almond Pesto

This recipe features an easier, lighter version of Soby’s Bacon Wrapped Pork Tenderloin, using sous vide cooking for precise doneness. It incorporates charred scallion and almond pesto, substituting grits for mashed potatoes, and replacing butter and cream with olive oil and almond creamer.

Air Fried Korean Chicken Thighs, Steamed Bok Choy and Kimchi Carolina Gold Fried Rice

This recipe for Air Fried Korean Chicken Thighs and Kimchi Carolina Gold Fried Rice, featuring gochujang and veg from the fridge inspired by a closed restaurant, is quick and tasty.

Algonquin Cocktail

The Algonquin cocktail, originating from the early 20th century, combines rye whiskey, dry vermouth, and pineapple juice. This drink balances sweet and sour flavors, elevated by shaking for a frothy finish, served chilled with garnishes pineapple and cherry.