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Caramel flan is one of those desserts that proves simple ingredients can create something incredible. Silky, rich custard baked gently in a water bath and finished with a deep amber caramel that melts into the sauce once it’s unmolded. Smooth, lightly spiced with cinnamon, and perfect served cold. 🍮 Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #easyrecipes #torontochef
16.6M
899K
2.91K
6mo ago
chefdwightsmith
Caramel flan is one of those desserts that proves simple ingredients can create something incredible. Silky, rich custard baked gently in a water bath and finished with a deep amber caramel that melts into the sauce once it’s unmolded. Smooth, lightly spiced with cinnamon, and perfect served cold. 🍮 Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #easyrecipes #torontochef
This is comfort food at its finest - an elevated take on that nostalgic boxed classic, all made from scratch in one pot. Made with local dairy, it’s cheesy, creamy, and loaded with flavor. It’s the kind of dish you’ll want on repeat this fall. The best part? It comes together in under 30 minutes with simple ingredients. Recipe⬇️⬇️⬇️ Ingredients ● ½ package macaroni noodles (about 200 g) ● 1 lb medium ground beef ● 1 small onion, diced ● 3 cloves garlic, minced ● 2 tbsp tomato paste ● 1 tsp paprika ● ½ tsp cayenne (optional, for heat) ● 1 tsp dried thyme ● 1 tsp Italian seasoning ● Salt & black pepper, to taste ● 2 cups beef broth ● 2 cups local milk ● ¼ cup local butter, diced ● 1 ½ cups shredded local cheddar cheese ● 1 tbsp oil (for cooking) Method Heat oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, cooking it down for 1–2 minutes. Add paprika, cayenne, thyme, Italian seasoning, salt, and pepper. Stir well. Pour in beef broth and local milk, then stir in macaroni. Cover and cook on medium-low heat for 10–12 minutes, stirring halfway to prevent sticking. Once pasta is tender, stir in diced local butter until melted and creamy. Add shredded local cheddar cheese, mixing until smooth and cheesy. Taste, adjust seasoning if needed, and serve hot. #easyrecipes #inspiredbydairy #ad
5.53M
110K
566
11mo ago
chefdwightsmith
This is comfort food at its finest - an elevated take on that nostalgic boxed classic, all made from scratch in one pot. Made with local dairy, it’s cheesy, creamy, and loaded with flavor. It’s the kind of dish you’ll want on repeat this fall. The best part? It comes together in under 30 minutes with simple ingredients. Recipe⬇️⬇️⬇️ Ingredients ● ½ package macaroni noodles (about 200 g) ● 1 lb medium ground beef ● 1 small onion, diced ● 3 cloves garlic, minced ● 2 tbsp tomato paste ● 1 tsp paprika ● ½ tsp cayenne (optional, for heat) ● 1 tsp dried thyme ● 1 tsp Italian seasoning ● Salt & black pepper, to taste ● 2 cups beef broth ● 2 cups local milk ● ¼ cup local butter, diced ● 1 ½ cups shredded local cheddar cheese ● 1 tbsp oil (for cooking) Method Heat oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, cooking it down for 1–2 minutes. Add paprika, cayenne, thyme, Italian seasoning, salt, and pepper. Stir well. Pour in beef broth and local milk, then stir in macaroni. Cover and cook on medium-low heat for 10–12 minutes, stirring halfway to prevent sticking. Once pasta is tender, stir in diced local butter until melted and creamy. Add shredded local cheddar cheese, mixing until smooth and cheesy. Taste, adjust seasoning if needed, and serve hot. #easyrecipes #inspiredbydairy #ad
Steak & Eggs, cooked entirely in a cast iron pan on my balcony. There’s something about a hot cast iron, a ribeye, crispy potatoes, and eggs that just feels right. Ingredients: * 1 ribeye steak * Salt & black pepper * 3 Yukon Gold potatoes, cut into large chunks * 1 onion, julienned * 3 eggs * 1 tbsp neutral oil Cowboy Butter: * 1 stick (½ cup) butter, melted * 2 cloves garlic, minced * 2 tbsp chopped parsley * ½ tsp chili flakes * ½ tsp Cajun seasoning * ½ tsp cayenne pepper * Salt & black pepper, to taste Method: 1. Preheat a cast iron pan in a 500°F pizza oven (or any very hot oven). Add the neutral oil and sear the ribeye until medium-rare to medium. Remove and let it rest. 2. Add the onion and cook until deeply golden. Stir in the potatoes and roast until they’re tender with crispy edges. 3. Push the potatoes to the outside of the pan, leaving a circle in the center. Crack in the 3 eggs. 4. Slice the rested steak. Pour in the cowboy butter, add the steak back to the pan, and let everything sizzle until the eggs are cooked to your liking. 5. Serve immediately and spoon that cowboy butter over everything. #steakandeggs #easyrecipes #ribeye #torontofood
4.49M
238K
2.09K
2mo ago
chefdwightsmith
Steak & Eggs, cooked entirely in a cast iron pan on my balcony. There’s something about a hot cast iron, a ribeye, crispy potatoes, and eggs that just feels right. Ingredients: * 1 ribeye steak * Salt & black pepper * 3 Yukon Gold potatoes, cut into large chunks * 1 onion, julienned * 3 eggs * 1 tbsp neutral oil Cowboy Butter: * 1 stick (½ cup) butter, melted * 2 cloves garlic, minced * 2 tbsp chopped parsley * ½ tsp chili flakes * ½ tsp Cajun seasoning * ½ tsp cayenne pepper * Salt & black pepper, to taste Method: 1. Preheat a cast iron pan in a 500°F pizza oven (or any very hot oven). Add the neutral oil and sear the ribeye until medium-rare to medium. Remove and let it rest. 2. Add the onion and cook until deeply golden. Stir in the potatoes and roast until they’re tender with crispy edges. 3. Push the potatoes to the outside of the pan, leaving a circle in the center. Crack in the 3 eggs. 4. Slice the rested steak. Pour in the cowboy butter, add the steak back to the pan, and let everything sizzle until the eggs are cooked to your liking. 5. Serve immediately and spoon that cowboy butter over everything. #steakandeggs #easyrecipes #ribeye #torontofood
One-Pot braised beef Rigatoni I’ve never been a fan of doing the dishes after I cook so whenever you can get just as much flavour into a single pot, I’m in. And this was perfect for this cold weather we’ve been having. Recipe; Ingredients: 2lbs Chuck Roast 1 large Carrot diced 2 stalks Celery diced 1 large white Onion diced 3 cloves Garlic 2 tablespoons Tomato paste 4 cups Beef broth 4 cups Crushed tomatoes 1 cup Water 2 sprigs Thyme 2 sprigs Rosemary 3 Bay leaf 500g package Rigatoni pasta 2 tablespoons Salt 1 tablespoon black Pepper 1/2 bunch Basil 2 tablespoons fresh Parsley chopped 1 cup Parmesan cheese Method; Slice beef into large even sized chunks and season throughly with salt and pepper. Get a large Dutch pot on medium high heat and add your vegetable oil. Sear your beef on all sides then remove from pot and set aside. To the same pot add your vegetables and allow to cook for 2-3 minutes while stirring. Add tomato paste and allow that to continue to cook with the vegetables for 2-3 minutes. Add your broth, crushed tomato, water, thyme, rosemary and bay leaves and bring this to a simmer. Add your seared beef back in and allow to simmer on low heat for 2 hours. Once meat is tender remove from heat and allow to cool. While still warm remove beef from pot and shred meat. Add it back to the sauce and add your cooked pasta. Stir until fully combined then add cheese, parsley, and basil to finish. Serve immediately and enjoy!! #onepotpasta #braisedbeefpasta #easyrecipes #nikoncreators #poweredbynikon
4.10M
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9mo ago
chefdwightsmith
One-Pot braised beef Rigatoni I’ve never been a fan of doing the dishes after I cook so whenever you can get just as much flavour into a single pot, I’m in. And this was perfect for this cold weather we’ve been having. Recipe; Ingredients: 2lbs Chuck Roast 1 large Carrot diced 2 stalks Celery diced 1 large white Onion diced 3 cloves Garlic 2 tablespoons Tomato paste 4 cups Beef broth 4 cups Crushed tomatoes 1 cup Water 2 sprigs Thyme 2 sprigs Rosemary 3 Bay leaf 500g package Rigatoni pasta 2 tablespoons Salt 1 tablespoon black Pepper 1/2 bunch Basil 2 tablespoons fresh Parsley chopped 1 cup Parmesan cheese Method; Slice beef into large even sized chunks and season throughly with salt and pepper. Get a large Dutch pot on medium high heat and add your vegetable oil. Sear your beef on all sides then remove from pot and set aside. To the same pot add your vegetables and allow to cook for 2-3 minutes while stirring. Add tomato paste and allow that to continue to cook with the vegetables for 2-3 minutes. Add your broth, crushed tomato, water, thyme, rosemary and bay leaves and bring this to a simmer. Add your seared beef back in and allow to simmer on low heat for 2 hours. Once meat is tender remove from heat and allow to cool. While still warm remove beef from pot and shred meat. Add it back to the sauce and add your cooked pasta. Stir until fully combined then add cheese, parsley, and basil to finish. Serve immediately and enjoy!! #onepotpasta #braisedbeefpasta #easyrecipes #nikoncreators #poweredbynikon
#ad Backyard Jalapeno Smash Burger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer
3.48M
810
48
3mo ago
chefdwightsmith
#ad Backyard Jalapeno Smash Burger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer
#ad Backyard Jalapeno Smash Burger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer @heinz_ca
3.38M
16.8K
0
4mo ago
chefdwightsmith
#ad Backyard Jalapeno Smash Burger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer @heinz_ca
This is how Parmigiano Reggiano is opened in Italy. 🇮🇹 While visiting a caseificio in Reggio Emilia, we watched the Maestro tagliatore crack open a wheel of Parmigiano Reggiano and got a taste straight from the source. One of the most fascinating food experiences I’ve ever had. #ParmigianoReggiano #GreaterTogether #ad #hosted 
3.22M
157K
666
3mo ago
chefdwightsmith
This is how Parmigiano Reggiano is opened in Italy. 🇮🇹 While visiting a caseificio in Reggio Emilia, we watched the Maestro tagliatore crack open a wheel of Parmigiano Reggiano and got a taste straight from the source. One of the most fascinating food experiences I’ve ever had. #ParmigianoReggiano #GreaterTogether #ad #hosted 
Caramel Flan!! Full Recipe ⬇️ A dessert that never goes out of style. 🍮 Silky smooth flan baked low and slow, topped with a rich caramel that turns into the perfect sauce. Simple ingredients, classic flavors, and best served cold. Recipe, Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #easyrecipes #torontochef
3.07M
161K
940
4mo ago
chefdwightsmith
Caramel Flan!! Full Recipe ⬇️ A dessert that never goes out of style. 🍮 Silky smooth flan baked low and slow, topped with a rich caramel that turns into the perfect sauce. Simple ingredients, classic flavors, and best served cold. Recipe, Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #easyrecipes #torontochef
everyone! I’m Dwight Smith, and I’m excited to team up with @cbc for Make the Season Kind!  I’m one of five chefs across Canada kicking off this national effort on December 5th to support local food banks. You can find our five CBC Make the Season Kind food trucks run by local chefs @imisky @danielc0sta @mansands @feistychef across the country this weekend, from December 5th to 7th. I’ll be in Kitchener on December 5th at the Christkindl Market serving my Curried Chickpea and Lentil Stew—a simple, hearty dish made from food bank staples! Come out and grab a bowl! 100% of proceeds go right back into your community. Learn more about Make the Season Kind and all the events at cbc.ca/kind. #CBCKind
1.98M
2.63K
101
10mo ago
chefdwightsmith
everyone! I’m Dwight Smith, and I’m excited to team up with @cbc for Make the Season Kind!  I’m one of five chefs across Canada kicking off this national effort on December 5th to support local food banks. You can find our five CBC Make the Season Kind food trucks run by local chefs @imisky @danielc0sta @mansands @feistychef across the country this weekend, from December 5th to 7th. I’ll be in Kitchener on December 5th at the Christkindl Market serving my Curried Chickpea and Lentil Stew—a simple, hearty dish made from food bank staples! Come out and grab a bowl! 100% of proceeds go right back into your community. Learn more about Make the Season Kind and all the events at cbc.ca/kind. #CBCKind
Mediterranean-Style Tomato-Braised Chicken Thighs This is one of those easy weeknight meals that tastes like you put in way more work than you actually did. Chicken thighs braised in @mutti_canada Polpa with fennel, shallots, garlic, Calabrian chili, olives and capers, then finished with fresh parsley. I love using Mutti Polpa here because the tomatoes are picked at the right stage of ripeness and processed to preserve their fresh, vibrant tomato flavour. Mutti works closely with around 800 selected tomato-growing families in Italy, building long-term, transparent relationships to help produce consistently high-quality tomatoes. Serve this with creamy mashed potatoes, rice, or some crusty bread to soak up all that tomato sauce. RECIPE Ingredients
 • 4 bone-in, skin-on chicken thighs
 • 2 tbsp olive oil
 • 1 shallot, thinly sliced
 • 2 garlic cloves, thinly sliced
 • 1 fennel bulb, trimmed and thinly sliced
 • 1 tbsp Calabrian chili paste
 • 1 can Mutti Polpa
 • 1/4 cup olives
 • 1 tbsp capers
 • 1 tsp paprika
 • Salt, to taste
 • Freshly cracked black pepper, to taste
 • Fresh parsley, chopped Method 1. Season the chicken thighs generously with salt, pepper and paprika. 2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear until deeply golden and crisp. Flip and sear the other side. Remove the chicken and set aside. 3. In the same pan, add the shallot, garlic, Calabrian chili and fennel. Season lightly with salt and cook until the vegetables soften and become fragrant. 4. Add the Mutti Polpa and bring everything to a gentle simmer. Season with salt and freshly cracked black pepper. 5. Stir in the olives and capers, then nestle the chicken thighs back into the sauce, skin-side up. 6. Transfer to a 350°F oven and cook for approximately 30–40 minutes, or until the chicken reaches at least 165°F internally. For a more tender braised texture, I like taking the chicken a little beyond the minimum safe temperature. 7. Finish with plenty of fresh parsley and serve with mashed potatoes, rice, or crusty bread.
1.97M
955
43
2w ago
chefdwightsmith
Mediterranean-Style Tomato-Braised Chicken Thighs This is one of those easy weeknight meals that tastes like you put in way more work than you actually did. Chicken thighs braised in @mutti_canada Polpa with fennel, shallots, garlic, Calabrian chili, olives and capers, then finished with fresh parsley. I love using Mutti Polpa here because the tomatoes are picked at the right stage of ripeness and processed to preserve their fresh, vibrant tomato flavour. Mutti works closely with around 800 selected tomato-growing families in Italy, building long-term, transparent relationships to help produce consistently high-quality tomatoes. Serve this with creamy mashed potatoes, rice, or some crusty bread to soak up all that tomato sauce. RECIPE Ingredients
 • 4 bone-in, skin-on chicken thighs
 • 2 tbsp olive oil
 • 1 shallot, thinly sliced
 • 2 garlic cloves, thinly sliced
 • 1 fennel bulb, trimmed and thinly sliced
 • 1 tbsp Calabrian chili paste
 • 1 can Mutti Polpa
 • 1/4 cup olives
 • 1 tbsp capers
 • 1 tsp paprika
 • Salt, to taste
 • Freshly cracked black pepper, to taste
 • Fresh parsley, chopped Method 1. Season the chicken thighs generously with salt, pepper and paprika. 2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear until deeply golden and crisp. Flip and sear the other side. Remove the chicken and set aside. 3. In the same pan, add the shallot, garlic, Calabrian chili and fennel. Season lightly with salt and cook until the vegetables soften and become fragrant. 4. Add the Mutti Polpa and bring everything to a gentle simmer. Season with salt and freshly cracked black pepper. 5. Stir in the olives and capers, then nestle the chicken thighs back into the sauce, skin-side up. 6. Transfer to a 350°F oven and cook for approximately 30–40 minutes, or until the chicken reaches at least 165°F internally. For a more tender braised texture, I like taking the chicken a little beyond the minimum safe temperature. 7. Finish with plenty of fresh parsley and serve with mashed potatoes, rice, or crusty bread.
Mushroom and Bacon rigatoni This was very tasty!! The roasted mushrooms and bacon are a perfect combination for the cream sauce. This comes together in about 25 minutes but tastes like you spent hours in the kitchen. Recipe, Ingredients 2 pints Mushrooms - portobello and button 2 cups diced Bacon 1 large white Onions 3 cloves Garlic 2 cups Heavy cream 1 cup Chicken broth 1 bunch Chives 2 cups grated Parmesan cheese 1 tablespoon Salt 2 teaspoons black Pepper 1/2 Lemon juiced Method, In your large Dutch pot. Start by cooking your rigatoni pasta to the correct doneness based on the packaging instructions. Once cooked strain and set aside. In the same pot Pat dry with paper towel place on medium heat and add your bacon. Allow this too fully cook and then remove from the pot and set aside. Add your sliced onion and let that cook for 2-3 minutes while stirring constantly. Next Add garlic and your sliced mushrooms. Season with salt and pepper and cook this down for 5 minutes while stirring occasionally. once cooked add your bacon back to the pot. Add your cream and broth and bring to a simmer. Once sauce begins to thicken 3-4 minutes. Turn heat off, add your Parmesan, chives, parsley and lemon juice. Finish by adding your cooked pasta and serve immediately! Enjoy. #onepotpasta #mushroombaconrigatoni #easyrecipes #poweredbynikon #torontochef
1.25M
44.8K
222
7mo ago
chefdwightsmith
Mushroom and Bacon rigatoni This was very tasty!! The roasted mushrooms and bacon are a perfect combination for the cream sauce. This comes together in about 25 minutes but tastes like you spent hours in the kitchen. Recipe, Ingredients 2 pints Mushrooms - portobello and button 2 cups diced Bacon 1 large white Onions 3 cloves Garlic 2 cups Heavy cream 1 cup Chicken broth 1 bunch Chives 2 cups grated Parmesan cheese 1 tablespoon Salt 2 teaspoons black Pepper 1/2 Lemon juiced Method, In your large Dutch pot. Start by cooking your rigatoni pasta to the correct doneness based on the packaging instructions. Once cooked strain and set aside. In the same pot Pat dry with paper towel place on medium heat and add your bacon. Allow this too fully cook and then remove from the pot and set aside. Add your sliced onion and let that cook for 2-3 minutes while stirring constantly. Next Add garlic and your sliced mushrooms. Season with salt and pepper and cook this down for 5 minutes while stirring occasionally. once cooked add your bacon back to the pot. Add your cream and broth and bring to a simmer. Once sauce begins to thicken 3-4 minutes. Turn heat off, add your Parmesan, chives, parsley and lemon juice. Finish by adding your cooked pasta and serve immediately! Enjoy. #onepotpasta #mushroombaconrigatoni #easyrecipes #poweredbynikon #torontochef
Creamy, nourishing and full of flavour 🤩 @chefdwightsmith’s green-plantain porridge blends plantains, coconut milk, oats and warm spices for a comforting twist on a beloved Jamaican breakfast. 🇯🇲✨ Head to the link in our bio for the full recipe. Produced in association with the CBC Creator Network. #JamaicanBreakfast #PlantainPorridge #PorridgeRecipe
1.25M
52.4K
1.39K
11mo ago
chefdwightsmith
Creamy, nourishing and full of flavour 🤩 @chefdwightsmith’s green-plantain porridge blends plantains, coconut milk, oats and warm spices for a comforting twist on a beloved Jamaican breakfast. 🇯🇲✨ Head to the link in our bio for the full recipe. Produced in association with the CBC Creator Network. #JamaicanBreakfast #PlantainPorridge #PorridgeRecipe
Hot Chocolate–Soaked Chocolate Cake This cake borrows the soaking technique of tres leches and applies it to hot chocolate. With the magic ingredients of local milk, cream and butter the result is an extremely moist chocolate cake that absorbs a rich cocoa soak and finishes with a smooth chocolate ganache. Ingredients 3 large eggs 1 cup Ontario 2% milk ¾ cup unsalted Ontario butter, melted and slightly cooled 1 cup granulated sugar 1½ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 tablespoon baking powder 1 teaspoon baking soda Method Preheat oven to 350°F (175°C). Butter and line a baking pan. In a large bowl, whisk eggs, milk, sugar, and melted butter until completely smooth. Place a fine-mesh sieve over the bowl and sift in flour, cocoa powder, baking powder, and baking soda. Whisk gently until the batter is smooth and lump-free. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out with moist crumbs. While the cake is still warm, poke holes evenly across the surface using a skewer or chopstick. Hot Chocolate Soak Ingredients 2 cups Ontario 2% milk 1 cup granulated sugar 1 cup unsweetened cocoa powder 2 tablespoons unsalted butter 1 teaspoon vanilla extract Method Combine milk, sugar, and cocoa powder in a saucepan. Bring to a gentle simmer over medium heat, whisking constantly, until thick and glossy. Remove from heat and whisk in butter and vanilla until fully incorporated. Slowly pour the hot chocolate over the warm cake, allowing it to soak in gradually. Let the cake rest until all liquid has been absorbed. Chocolate Ganache Topping Ingredients 7 oz semi-dark chocolate, chopped (about 1¼ cups) ¾ cup heavy cream Method Add chocolate and cream to a stainless steel bowl. Place the bowl over a pot of gently simmering water. Stir occasionally until fully melted, smooth, and glossy. Pour or spread over the soaked cake and let set slightly before serving. Serve slightly warm or fully chilled. The cake should be intensely moist, rich, and almost pudding-like. #inspiredbydairy #easyrecipes #hotchocolatecake
1.16M
57.8K
521
8mo ago
chefdwightsmith
Hot Chocolate–Soaked Chocolate Cake This cake borrows the soaking technique of tres leches and applies it to hot chocolate. With the magic ingredients of local milk, cream and butter the result is an extremely moist chocolate cake that absorbs a rich cocoa soak and finishes with a smooth chocolate ganache. Ingredients 3 large eggs 1 cup Ontario 2% milk ¾ cup unsalted Ontario butter, melted and slightly cooled 1 cup granulated sugar 1½ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 tablespoon baking powder 1 teaspoon baking soda Method Preheat oven to 350°F (175°C). Butter and line a baking pan. In a large bowl, whisk eggs, milk, sugar, and melted butter until completely smooth. Place a fine-mesh sieve over the bowl and sift in flour, cocoa powder, baking powder, and baking soda. Whisk gently until the batter is smooth and lump-free. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out with moist crumbs. While the cake is still warm, poke holes evenly across the surface using a skewer or chopstick. Hot Chocolate Soak Ingredients 2 cups Ontario 2% milk 1 cup granulated sugar 1 cup unsweetened cocoa powder 2 tablespoons unsalted butter 1 teaspoon vanilla extract Method Combine milk, sugar, and cocoa powder in a saucepan. Bring to a gentle simmer over medium heat, whisking constantly, until thick and glossy. Remove from heat and whisk in butter and vanilla until fully incorporated. Slowly pour the hot chocolate over the warm cake, allowing it to soak in gradually. Let the cake rest until all liquid has been absorbed. Chocolate Ganache Topping Ingredients 7 oz semi-dark chocolate, chopped (about 1¼ cups) ¾ cup heavy cream Method Add chocolate and cream to a stainless steel bowl. Place the bowl over a pot of gently simmering water. Stir occasionally until fully melted, smooth, and glossy. Pour or spread over the soaked cake and let set slightly before serving. Serve slightly warm or fully chilled. The cake should be intensely moist, rich, and almost pudding-like. #inspiredbydairy #easyrecipes #hotchocolatecake
Super easy beef + cheese lasagna — layers of rich beef ragu, silky béchamel, and way too much mozzarella + parm. Comfort food done right — slow-braised flavor, but weeknight simple. Golden, bubbly, and just ridiculous. Save this one for your next Sunday dinner. Recipe, Ingredients: • 4–6 strips bacon, diced • 1 large onion, diced • 2 stalks celery, diced • 1–2 carrots, diced • 3–4 cloves garlic, minced • 1½ lb ground beef • 3–4 cups marinara or tomato sauce • 1 sprig fresh basil • ½ tsp dried oregano • Salt + black pepper, to taste • 9–12 lasagna sheets (fresh or dry, parboiled if needed) • 2 cups mozzarella, shredded • ½ cup parmesan, grated Béchamel Sauce: • 4 tbsp butter • 4 tbsp flour • 3 cups milk (warm) • Salt + black pepper • Pinch of nutmeg Method: 1. Render bacon in a large pan until crispy. Remove and set aside. 2. In the same pan, sauté onion, celery, carrot in olive oil until soft, 6–8 min. Add garlic, cook 1 min more. 3. Add ground beef, season, and brown well. Add bacon back in, then stir in tomato sauce, basil, and oregano. Simmer gently 45–60 min until rich and thick. 4. Meanwhile, make the béchamel: melt butter, whisk in flour for 1–2 min, slowly add warm milk, and whisk until smooth. Season with salt, pepper, and nutmeg. 5. To assemble, layer in a baking dish: beef ragu → pasta sheets → béchamel → mozzarella + parmesan. Repeat until full, finishing with cheese on top. 6. Cover with foil and bake at 375°F (190°C) for 35–40 min. 7. Uncover and bake another 15–20 min until golden and bubbly. 8. Rest 45–60 min before slicing so it holds its shape. #easyrecipes #lasgana #torontochef
1.03M
70.0K
531
11mo ago
chefdwightsmith
Super easy beef + cheese lasagna — layers of rich beef ragu, silky béchamel, and way too much mozzarella + parm. Comfort food done right — slow-braised flavor, but weeknight simple. Golden, bubbly, and just ridiculous. Save this one for your next Sunday dinner. Recipe, Ingredients: • 4–6 strips bacon, diced • 1 large onion, diced • 2 stalks celery, diced • 1–2 carrots, diced • 3–4 cloves garlic, minced • 1½ lb ground beef • 3–4 cups marinara or tomato sauce • 1 sprig fresh basil • ½ tsp dried oregano • Salt + black pepper, to taste • 9–12 lasagna sheets (fresh or dry, parboiled if needed) • 2 cups mozzarella, shredded • ½ cup parmesan, grated Béchamel Sauce: • 4 tbsp butter • 4 tbsp flour • 3 cups milk (warm) • Salt + black pepper • Pinch of nutmeg Method: 1. Render bacon in a large pan until crispy. Remove and set aside. 2. In the same pan, sauté onion, celery, carrot in olive oil until soft, 6–8 min. Add garlic, cook 1 min more. 3. Add ground beef, season, and brown well. Add bacon back in, then stir in tomato sauce, basil, and oregano. Simmer gently 45–60 min until rich and thick. 4. Meanwhile, make the béchamel: melt butter, whisk in flour for 1–2 min, slowly add warm milk, and whisk until smooth. Season with salt, pepper, and nutmeg. 5. To assemble, layer in a baking dish: beef ragu → pasta sheets → béchamel → mozzarella + parmesan. Repeat until full, finishing with cheese on top. 6. Cover with foil and bake at 375°F (190°C) for 35–40 min. 7. Uncover and bake another 15–20 min until golden and bubbly. 8. Rest 45–60 min before slicing so it holds its shape. #easyrecipes #lasgana #torontochef
Caramelized Onion & Gruyère Scalloped Potatoes. Rustic, cheesy, rich — no mandolin, no fuss. Thick-cut Yukon Golds, sweet onions, and a creamy Gruyère sauce baked until golden. Ingredients 5 large onions, thinly sliced 1 tbsp olive oil Salt & pepper 1 tbsp red wine vinegar 6 Yukon Gold potatoes, peeled and sliced into thick rounds 3 tbsp butter 3 tbsp all-purpose flour 2 cups whole milk 1 cup heavy cream 2 cups shredded Gruyère cheese 1 cup shredded Monterey Jack or white cheddar 1 tbsp chopped rosemary 1 tbsp chopped thyme Salt & pepper to taste Method Caramelize onions in oil with salt and pepper until deep golden. Add red wine vinegar, reduce, remove from pot. Keep potatoes in water until needed. Melt butter in the same pot, add flour, cook 1 minute. Whisk in milk and cream, reduce until thick. Stir in Gruyère, Monterey Jack, rosemary, thyme, and season. Add a thin layer of sauce to a baking dish. Layer potatoes, season lightly, add sauce, add caramelized onions, repeat, and finish with cheese. Cover and bake at 350°F for 1 hour, uncover and bake 30 minutes until bubbling and golden. #easyrecipes #scalloppotatoes
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10mo ago
chefdwightsmith
Caramelized Onion & Gruyère Scalloped Potatoes. Rustic, cheesy, rich — no mandolin, no fuss. Thick-cut Yukon Golds, sweet onions, and a creamy Gruyère sauce baked until golden. Ingredients 5 large onions, thinly sliced 1 tbsp olive oil Salt & pepper 1 tbsp red wine vinegar 6 Yukon Gold potatoes, peeled and sliced into thick rounds 3 tbsp butter 3 tbsp all-purpose flour 2 cups whole milk 1 cup heavy cream 2 cups shredded Gruyère cheese 1 cup shredded Monterey Jack or white cheddar 1 tbsp chopped rosemary 1 tbsp chopped thyme Salt & pepper to taste Method Caramelize onions in oil with salt and pepper until deep golden. Add red wine vinegar, reduce, remove from pot. Keep potatoes in water until needed. Melt butter in the same pot, add flour, cook 1 minute. Whisk in milk and cream, reduce until thick. Stir in Gruyère, Monterey Jack, rosemary, thyme, and season. Add a thin layer of sauce to a baking dish. Layer potatoes, season lightly, add sauce, add caramelized onions, repeat, and finish with cheese. Cover and bake at 350°F for 1 hour, uncover and bake 30 minutes until bubbling and golden. #easyrecipes #scalloppotatoes
Silky chocolate cream filling, a buttery Oreo crust, fluffy whipped cream, and a drizzle of rich caramel. It’s everything you want in a dessert—smooth, crunchy, creamy, and just sweet enough to keep you coming back for another bite. This one disappears fast, so don’t expect leftovers. Ingredients Oreo Crust: 24 Oreo cookies (with filling)
5 tbsp (70g) unsalted butter, melted Chocolate Filling: 3 large eggs
1/2 cup (100g) granulated sugar
1 cup Ontario whole milk
1 cup Ontario heavy cream
400g bittersweet or semi-sweet chocolate, finely chopped
1 tsp vanilla extract
1/4 tsp salt Topping: 1 cup Ontario heavy cream
2 tbsp sugar
1/2 tsp vanilla extract
Flaky sea salt, to finish
Caramel sauce, for drizzling Instructions 1. Make the Oreo Crust Preheat oven to 350°F (175°C).
Crush Oreos into fine crumbs using a food processor.
Mix with melted butter until evenly combined.
Press firmly into a 9-inch pie dish.
Bake for 8–10 minutes. Let cool completely. 2. Make the Chocolate Filling In a large heatproof bowl, whisk together eggs, sugar, Ontario milk, and Ontario cream until smooth.
Place the bowl over a saucepan of gently simmering water (double boiler).
Whisk constantly and heat the mixture until it reaches 167°F (75°C) — thick enough to coat the back of a spoon.
Immediately pour the hot custard over the 400g chopped chocolate in a separate bowl.
Let sit for 1–2 minutes, then whisk until smooth and glossy.
Stir in vanilla and salt.
Pour into the cooled crust. Cover the surface with plastic wrap and chill until fully set, at least 4 hours or overnight. 3. Make the Whipped Cream Whip Ontario cream, sugar, and vanilla until soft peaks form.
Spread or pipe over the set chocolate filling. 4. Finish Drizzle with caramel and sprinkle with flaky sea salt just before serving. #easyrecipes #torontochef #chocolatecreampie 

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2mo ago
chefdwightsmith
Silky chocolate cream filling, a buttery Oreo crust, fluffy whipped cream, and a drizzle of rich caramel. It’s everything you want in a dessert—smooth, crunchy, creamy, and just sweet enough to keep you coming back for another bite. This one disappears fast, so don’t expect leftovers. Ingredients Oreo Crust: 24 Oreo cookies (with filling)
5 tbsp (70g) unsalted butter, melted Chocolate Filling: 3 large eggs
1/2 cup (100g) granulated sugar
1 cup Ontario whole milk
1 cup Ontario heavy cream
400g bittersweet or semi-sweet chocolate, finely chopped
1 tsp vanilla extract
1/4 tsp salt Topping: 1 cup Ontario heavy cream
2 tbsp sugar
1/2 tsp vanilla extract
Flaky sea salt, to finish
Caramel sauce, for drizzling Instructions 1. Make the Oreo Crust Preheat oven to 350°F (175°C).
Crush Oreos into fine crumbs using a food processor.
Mix with melted butter until evenly combined.
Press firmly into a 9-inch pie dish.
Bake for 8–10 minutes. Let cool completely. 2. Make the Chocolate Filling In a large heatproof bowl, whisk together eggs, sugar, Ontario milk, and Ontario cream until smooth.
Place the bowl over a saucepan of gently simmering water (double boiler).
Whisk constantly and heat the mixture until it reaches 167°F (75°C) — thick enough to coat the back of a spoon.
Immediately pour the hot custard over the 400g chopped chocolate in a separate bowl.
Let sit for 1–2 minutes, then whisk until smooth and glossy.
Stir in vanilla and salt.
Pour into the cooled crust. Cover the surface with plastic wrap and chill until fully set, at least 4 hours or overnight. 3. Make the Whipped Cream Whip Ontario cream, sugar, and vanilla until soft peaks form.
Spread or pipe over the set chocolate filling. 4. Finish Drizzle with caramel and sprinkle with flaky sea salt just before serving. #easyrecipes #torontochef #chocolatecreampie 

Herb & Garlic Lamb Chops with a garlicky herb butter. Simple, packed with flavour and ridiculously easy to make. Full recipe below. Lamb Chops 1 rack of lamb, cut into individual chops 1 tbsp salt 1 tbsp cracked black pepper 3 cloves garlic, crushed 2 tbsp rosemary, finely chopped 1 tbsp thyme, finely chopped Zest of 1 lemon 2–3 tbsp olive oil Neutral oil, for searing Mix everything together until the lamb is well coated. Heat a little neutral oil in a pan over medium-high heat and sear the chops for about 2–4 minutes per side, depending on thickness and your preferred doneness. Remove and let rest. Garlic Herb Butter ½ cup (1 stick) butter 3 tbsp parsley, finely chopped 2 cloves garlic, finely chopped Zest of 1 lemon. 2 tbsp grainy Dijon mustard Pinch of chili flakes Pinch of salt Cracked black pepper Add everything to a small saucepan and gently simmer until the butter is melted and fragrant. Spoon generously over the lamb chops—or serve on the side for dipping. #lambchops #easyrecipes
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3w ago
chefdwightsmith
Herb & Garlic Lamb Chops with a garlicky herb butter. Simple, packed with flavour and ridiculously easy to make. Full recipe below. Lamb Chops 1 rack of lamb, cut into individual chops 1 tbsp salt 1 tbsp cracked black pepper 3 cloves garlic, crushed 2 tbsp rosemary, finely chopped 1 tbsp thyme, finely chopped Zest of 1 lemon 2–3 tbsp olive oil Neutral oil, for searing Mix everything together until the lamb is well coated. Heat a little neutral oil in a pan over medium-high heat and sear the chops for about 2–4 minutes per side, depending on thickness and your preferred doneness. Remove and let rest. Garlic Herb Butter ½ cup (1 stick) butter 3 tbsp parsley, finely chopped 2 cloves garlic, finely chopped Zest of 1 lemon. 2 tbsp grainy Dijon mustard Pinch of chili flakes Pinch of salt Cracked black pepper Add everything to a small saucepan and gently simmer until the butter is melted and fragrant. Spoon generously over the lamb chops—or serve on the side for dipping. #lambchops #easyrecipes
Jerk Cornish hens with buttery mashed potatoes, charred corn salsa & pan gravy. Big flavour, simple ingredients, and one hell of a dinner. Jerk Cornish Hens 3 Cornish hens Jerk marinade Neutral oil Lime + vinegar Charred Corn Salsa 3 ears corn 2 green onions 2 bird’s eye chilies 1 lime Olive oil Salt + pepper Mashed Potatoes 3 Yukon Gold potatoes Butter Heavy cream Salt Pan Gravy ½ cup chicken stock Butter Method Spatchcock and clean the hens with lime, vinegar and water. Rinse, pat dry, coat generously with jerk marinade and refrigerate at least 4 hours, preferably overnight. Heat a large cast iron with neutral oil. Sear hens skin-side down, weigh them down, then roast at 425°F for 30–35 minutes or until cooked through. Boil corn until tender, season with oil, salt and pepper, then grill or char. Cut from the cob and toss with green onion, bird’s eye chili, lime zest, lime juice and olive oil. Boil potatoes in salted water until tender. Rice, then mix with melted butter, warm cream and salt. Remove hens from the pan. Add chicken stock to the fond, scrape well and simmer. Stir in a knob of butter and strain. Plate it all up and don’t forget that gravy. #easyrecipes #asmr #cornishhen #cheapeats
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2w ago
chefdwightsmith
Jerk Cornish hens with buttery mashed potatoes, charred corn salsa & pan gravy. Big flavour, simple ingredients, and one hell of a dinner. Jerk Cornish Hens 3 Cornish hens Jerk marinade Neutral oil Lime + vinegar Charred Corn Salsa 3 ears corn 2 green onions 2 bird’s eye chilies 1 lime Olive oil Salt + pepper Mashed Potatoes 3 Yukon Gold potatoes Butter Heavy cream Salt Pan Gravy ½ cup chicken stock Butter Method Spatchcock and clean the hens with lime, vinegar and water. Rinse, pat dry, coat generously with jerk marinade and refrigerate at least 4 hours, preferably overnight. Heat a large cast iron with neutral oil. Sear hens skin-side down, weigh them down, then roast at 425°F for 30–35 minutes or until cooked through. Boil corn until tender, season with oil, salt and pepper, then grill or char. Cut from the cob and toss with green onion, bird’s eye chili, lime zest, lime juice and olive oil. Boil potatoes in salted water until tender. Rice, then mix with melted butter, warm cream and salt. Remove hens from the pan. Add chicken stock to the fond, scrape well and simmer. Stir in a knob of butter and strain. Plate it all up and don’t forget that gravy. #easyrecipes #asmr #cornishhen #cheapeats
The Beef Patty Pizza from Beast Pizza is one of the more creative things I’ve tried lately. They did a great job capturing the flavours of a classic Jamaican beef patty while still making it feel like an actual pizza instead of a gimmick. They only make six of these a day, so make sure you get there early. I showed up right when they opened, and by the time I left, they were already sold out. It’s a wild idea on paper, but somehow it works.
692K
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4mo ago
chefdwightsmith
The Beef Patty Pizza from Beast Pizza is one of the more creative things I’ve tried lately. They did a great job capturing the flavours of a classic Jamaican beef patty while still making it feel like an actual pizza instead of a gimmick. They only make six of these a day, so make sure you get there early. I showed up right when they opened, and by the time I left, they were already sold out. It’s a wild idea on paper, but somehow it works.
Salmon Tomato Spaghettini You: Salmon tonight? Me: Say less Pan roasted Salmon, Cherry tomato sauce, Spaghettini Ingredients: * 3 salmon fillets * Salt * Black pepper * Cajun seasoning * 2 pints cherry tomatoes * 2 cloves garlic (crushed) * 1 tsp chili flakes * 1 tsp salt * ½ pack spaghettini * Basil * Parmigiano-Reggiano * Olive oil Method: 1. Season salmon with salt, black pepper, and Cajun seasoning. Heat oil in a pan over medium-high heat. Sear on both sides until deeply golden and cooked to your liking. Remove from the pan and let rest. 2. In the same pan, reduce heat to medium. Add cherry tomatoes and sauté until blistered. Add garlic and chili flakes. Use a masher or a fork to lightly crush the tomatoes into a sauce. 3. Add 1 tsp salt and black pepper. Let simmer until slightly thickened. 4. Cook spaghettini until al dente. Add directly into the sauce and toss. 5. Add basil and Parmigiano-Reggiano. Toss until glossy and emulsified. Taste and adjust seasoning. 6. Plate the spaghettini. Top with salmon. Finish with basil and Parmigiano-Reggiano. #easyrecipes #salmonpasta #spaghetti
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5mo ago
chefdwightsmith
Salmon Tomato Spaghettini You: Salmon tonight? Me: Say less Pan roasted Salmon, Cherry tomato sauce, Spaghettini Ingredients: * 3 salmon fillets * Salt * Black pepper * Cajun seasoning * 2 pints cherry tomatoes * 2 cloves garlic (crushed) * 1 tsp chili flakes * 1 tsp salt * ½ pack spaghettini * Basil * Parmigiano-Reggiano * Olive oil Method: 1. Season salmon with salt, black pepper, and Cajun seasoning. Heat oil in a pan over medium-high heat. Sear on both sides until deeply golden and cooked to your liking. Remove from the pan and let rest. 2. In the same pan, reduce heat to medium. Add cherry tomatoes and sauté until blistered. Add garlic and chili flakes. Use a masher or a fork to lightly crush the tomatoes into a sauce. 3. Add 1 tsp salt and black pepper. Let simmer until slightly thickened. 4. Cook spaghettini until al dente. Add directly into the sauce and toss. 5. Add basil and Parmigiano-Reggiano. Toss until glossy and emulsified. Taste and adjust seasoning. 6. Plate the spaghettini. Top with salmon. Finish with basil and Parmigiano-Reggiano. #easyrecipes #salmonpasta #spaghetti

Dwight Smith (@chefdwightsmith) Instagram Stats & Analytics

Dwight Smith (@chefdwightsmith) has 1.12M Instagram followers with a 3.64% engagement rate over the past 12 months. Across 175 posts, Dwight Smith received 2.70M total likes and 75.2M impressions, averaging 15.4K likes per post. This page tracks Dwight Smith's performance metrics, top content, and engagement trends — updated daily. To benchmark @chefdwightsmith against other accounts, use Socialpruf's Instagram competitor analysis tool.

Dwight Smith (@chefdwightsmith) Instagram Analytics FAQ

How many Instagram followers does Dwight Smith have?+
Dwight Smith (@chefdwightsmith) has 1.12M Instagram followers as of October 2026.
What is Dwight Smith's Instagram engagement rate?+
Dwight Smith's Instagram engagement rate is 3.64% over the last 12 months, based on 175 posts.
How many likes does Dwight Smith get on Instagram?+
Dwight Smith received 2.70M total likes across 175 posts in the last 12 months, averaging 15.4K likes per post.
How many Instagram impressions does Dwight Smith get?+
Dwight Smith's Instagram content generated 75.2M total impressions over the last 12 months.
Can I compare Dwight Smith with other Instagram accounts?+
Yes. Add @chefdwightsmith to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.