Kelly’s Clean Kitchen
10 recipes converted from their YouTube cooking videos.
How to make creme brûlée at home! Full recipe link in bio
A silky vanilla custard topped with a crisp caramelized sugar crust. This French classic is baked in a water bath for a perfectly smooth texture and finished with a torch or broiler for that signature crackle.
Red Wine Braised Short Ribs
A classic, restaurant‑quality red‑wine braised short rib dish that’s tender, flavorful, and surprisingly easy. The ribs are dry‑brined overnight, seared for a deep crust, then slow‑cooked in Pinot Noir and beef stock until they fall off the bone. Finish the sauce by reducing the braising liquid to a glossy, nap‑like glaze.
Bonafide Healing Bone Broth
A simple, nutrient‑dense bone broth using Bonafide store‑bought bone broth. Kelly’s Clean Kitchen shares how this daily drink helped improve her skin, digestion, and overall gut health. Warm, soothing, and packed with collagen, this broth is perfect as a health‑boosting beverage or base for soups.
Classic French Onion Soup
A rich, comforting French Onion Soup made with deeply caramelized onions, brandy and white wine deglaze, homemade beef stock, and topped with toasted croutons and melted Gruyère cheese. Perfect for a cozy dinner and safe for those with celiac disease when using gluten‑free bread.
Veronte Butter Water Sauce
A classic French butter‑water emulsion sauce, known as Veronte, that turns a hot pan of water into a rich, silky sauce in minutes. Perfect for fish, chicken, vegetables, or any protein, this quick pan sauce captures the flavors left in the pan and adds a luxurious buttery finish.
3 tips for making the crispiest chicken thighs
Learn three authentic Russian-inspired tips for achieving ultra‑crispy, golden‑brown chicken thighs using a cold cast‑iron skillet. Salt only the skin side first, render the fat slowly over medium heat, and finish at an internal temperature of 170 °F for perfect texture every time.
How to make a creamy Green Goddess Salad Dressing
A bright, herb‑packed Green Goddess salad featuring a creamy avocado‑based dressing. Shredded green cabbage, peppery arugula, and fresh basil are tossed in the dressing for a refreshing summer meal that’s both healthy and satisfying.
How to make Creamy Parmesan Polenta
A rich, buttery polenta made with flavorful stock, slow‑whisked cornmeal, and finished with Parmesan cheese. This side dish is creamy, cheesy, and can be adapted dairy‑free with olive oil.
How to pan sear salmon
Learn how to achieve restaurant‑quality, perfectly pan‑seared salmon with ultra‑crispy skin and buttery herb‑infused flesh. This step‑by‑step guide from Kelly’s Clean Kitchen walks you through seasoning, drying, high‑heat searing, finishing with butter, thyme, rosemary and garlic, and checking for the ideal internal temperature.
How to make garlic butter shrimp
A quick, flavorful shrimp dish featuring succulent tail‑on shrimp sautéed in a rich garlic‑butter sauce with a hint of heat from red pepper flakes and bright lemon juice. Ready in under 15 minutes, this recipe is perfect for a fast weeknight dinner that feels indulgent.