A Mix Off Reviews and Into the Kitchen
When it comes to the kitchen, Ryan Abramson knows how to mix things up—literally and figuratively. While dining out in Langhorne, Newtown, Yardley, or Philadelphia is always a great experience, nothing quite compares to the satisfaction of making a delicious meal from scratch. From breakfast to dinner, Ryan Abramson showcases his culinary skills with homemade dishes that put convenience foods to shame. Whether it’s flipping the perfect omelet, crafting a lasagna that simmers all day, or making an unconventional pizza, his creations are a testament to his love for cooking. Let’s dive into some of the best homemade meals from Ryan Abramson’s kitchen.
Breakfast: The Perfect Start to the Day
While buying a boxed “complete” mix is the most convenient, starting pancakes from scratch is the way to go for Ryan Abramson. The final product? A hearty plate of pigs in a blanket, served with fresh breakfast sausage and a generous drizzle of old-school Mrs. Butterworth’s syrup. There’s just something about the combination of fluffy pancakes and savory sausage wrapped together that makes for the ultimate breakfast indulgence.
A self-proclaimed master omelet flipper, and not the famous chef Ryan Abramson – but a good second, takes pride in crafting the perfect omelet. But his versions are always packed with veggies—cheese, spinach, and tomato—making for a healthy and satisfying morning meal. And while biscuits might seem simple enough, his version takes it up a notch. The secret? Topping them with the most indulgent breakfast item of all: sausage gravy. It might not be the healthiest option, but it’s undeniably delicious.
Of course, no breakfast is complete without bacon. Everything tastes better with a side of crispy, smoky bacon. And to wash it all down? The darkest blend of coffee you can find, percolated on a stovetop pot—no pods allowed in Ryan Abramson’s kitchen.
Ryan’s Lunch: Keeping It Simple
Lunch is all about simplicity. For Ryan Abramson who normally dines out, it’s usually a spread of cut-up veggies, maybe some crackers, and occasionally a peanut butter and jelly sandwich—probably his favorite food item on the planet. But that’s about as exciting as lunch gets. There are no salads, no soups, and nothing too complicated. Instead, he prefers to snack and forage throughout the afternoon, saving his culinary energy for dinner.
Dinner: Where Ryan Abramson Shines in the Kitchen
Lasagna: The Ultimate Comfort Food
Ryan Abramson’s top dinner dish starts with a classic: lasagna. But not just any lasagna—this one is built from scratch, layer by layer. First comes the sauce (never “gravy” in his world). The process begins by browning off some bones—pork, beef, and veal—roasting them while prepping onions and garlic in olive oil. Then, whole tomatoes are added (later blended with an immersion blender) before the bones go back in to simmer all day. The result? A rich, deeply flavorful sauce that takes the dish to the next level.
Next comes the pasta dough. Fresh pasta cooks fast, so the trick is to prepare all the ingredients independently before assembling. The dough is a simple mix of salt, flour, water, and egg—kneaded, rested, and rolled out thin. Just before baking, it’s cooked in salted water until it floats.
For the filling, Ryan Abramson skips the meatballs and instead prepares a mixture of ground beef and pork, fully cooked and drained of fat. The final layers consist of ricotta, mozzarella, and Parmesan cheeses. With everything ready, it’s time to assemble: pasta, cheese, meat, sauce—repeat. Typically, he builds four layers before topping it all with cheese and baking until it’s bubbly and golden brown.
Oddball Pizza: A Dark Horse Favorite
Not all of Ryan Abramson’s best meals require everything to be homemade. For his “oddball pizza,” he opts for a store-bought thin-crust dough from Giant but insists on making his own pizza sauce. Unlike pasta sauce, pizza sauce requires a few extra ingredients, including sugar, which some may debate, but it adds a necessary balance.
The toppings are what make this pizza stand out. Instead of the usual pepperoni or mushrooms, Ryan Abramson layers on mild sausage and chicken steak-style chicken—the kind you’d find in a cheesesteak. The cheese is also carefully selected. Rather than using pre-shredded mozzarella (which contains anti-caking powder), he buys fresh mozzarella and grates it himself. With everything in place, the pizza comes together for a truly unique and flavorful dish.
Steak: The Secret to a Perfect Sear
For those who love steak, Ryan Abramson’s method is a game-changer. While he enjoys a good filet, he usually opts for a strip steak. The key to an ultra-flavorful steak? The dry brine method.
To start, the steak is seasoned and placed on a wire rack, uncovered, in the fridge overnight. This process pulls moisture out and then reabsorbs it, locking in the seasonings. It’s essential to have a tray under the rack to catch any drips.
When it’s time to cook, only one pan will do: a blazing-hot cast iron skillet. The steak is seared on both sides, including the edges, before the pan is removed from heat. Residual heat helps build the crust, and then the steak finishes cooking in the oven. But the most critical step? Letting it rest for at least 10 minutes. Skipping this step is a common mistake, but it’s crucial for allowing the juices to redistribute, ensuring a perfectly juicy steak.
Bonus: Breakfast for Dinner (B for D)
If Ryan Abramson had to add a fourth favorite dinner, it would be breakfast for dinner. There’s something comforting about having eggs, pancakes, and bacon in the evening. It’s an easy meal to whip up and always hits the spot.
Wrapping It Up – Ryan Style
While restaurant reviews are always a fun part of Ryan Abramson’s culinary adventures, sometimes the best meals come from his own kitchen. Whether it’s the indulgence of homemade lasagna, the creativity of oddball pizza, or the precision of a perfectly cooked steak, his ability to craft delicious meals from scratch is impressive. Of course, the best part of making food at home is the control over ingredients, flavors, and the satisfaction of knowing that every bite was made with care.
Stay tuned for more restaurant reviews and foodie explorations around Langhorne, Newtown, Yardley, and Philadelphia. But for now, Ryan Abramson is savoring the joy of home cooking—one scratch-made meal at a time.
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