Every recipe comes from a real moment — a memory, a craving, a reason to cook for yourself and the people you care about.
🔥
Built For Taste
Flavor first. Always. If it doesn't taste good, it doesn't make the cut. Healthy eating starts with food you actually want to eat.
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Balanced By Design
You don't have to choose between indulgent and responsible. Homemade beats fast food every time — on flavor, on cost, on what goes in your body.
From the Kitchen
Most Loved Recipes
View all recipes →
⭐ 32.7K Views
Mother's Day Surf-N-Turf
Steak and shrimp done right, at home. The most-viewed recipe on the channel — and the one that started it all.
⏱ 45 min
🍽 Serves 2
Trending ↑
🌿 Sunday Prep
Homemade Chick-Fil-A Nuggets
The brine. The breading. The sauce. Everything you love, made in your kitchen for a fraction of the cost.
⏱ 30 min
🍽 Serves 4
19.8K Views
🔥 Wednesday Hold
Philly Cheesesteak + Potato Wedges
Shaved beef, peppers, onions, the perfect cheese melt. Better than any sandwich shop — made in your kitchen Wednesday night.
⏱ 25 min
🍽 Serves 2
3.9K Views
🔥 Wednesday Hold
15-Minute Homemade Pizza
Domino's ETA is 35 minutes. You'll be eating in 15. Better ingredients, your toppings, half the price.
⏱ 15 min
🍽 Serves 2
3.8K Views
The Story
Why I cook. Why I share.
"Cooking isn't a chore. It's the best act of self-respect you can do on a Tuesday night."
I started posting recipes on TikTok because I was tired of the idea that eating well had to be either expensive, complicated, or boring. The food I grew up loving — fried chicken, cheesesteaks, surf-n-turf — that food belongs on a healthy table too. You just have to make it yourself.
The Sunday Table is the home for everything I make. Every recipe. Every newsletter. Every story behind the dish. Eventually, a cookbook.
32.7K
Top Video Views
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Posts Per Week
100%
Homemade
@doubleueatss on TikTok
Watch It Get Made
Every recipe starts as a TikTok. Watch the process, then come back here for the full write-up and newsletter deep-dive.
Every Sunday and Wednesday, I send the full recipe — the story behind it, the technique that makes it work, a tip you won't find on the back of a box, and something worth thinking about.
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Sunday Prep: The full recipe to cook once and eat well all week
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Wednesday Hold: A quick recipe that keeps you out of the drive-through
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One tip that makes you a better cook without a cooking class
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Something real about food, love, and why eating well is an act of identity
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What's inside each issue
This week's recipe — full write-up
One practical cooking tip
A short reflection on food & life
A preview of what's coming next
The Way I Think About Food
Three things I believe about eating well
Not rules. Not a diet plan. Just the ideas behind every recipe I post.
01
Cooking is self-respect.
The decision to cook for yourself instead of ordering out isn't about discipline — it's about deciding that you deserve real food. That mindset shift changes everything that comes after it.
02
Homemade always wins.
Chick-Fil-A nuggets made at home with real ingredients. Fried chicken you control. A Philly cheesesteak you built yourself. Homemade is healthier, cheaper, and tastes better. Every time.
03
Balance is the whole point.
Love, taste, and health aren't competing values — they're the same thing when you cook with intention. The Sunday Table exists at the intersection of all three. That's the only place worth eating.
The Kitchen Archive
All Recipes
Every dish I've made and posted — from the 32.7K surf-n-turf to what's coming next. Full recipes in the newsletter.
⭐ 32.7K Views
Mother's Day Surf-N-Turf
Steak and shrimp done at home — the video that started everything. Elevated comfort food your family deserves any day of the year.
⏱ 45 min🍽 Serves 2Special Occasion
🥩 6 oz ribeye · 6 large shrimp, deveined · 3 tbsp unsalted butter
🧂 Garlic powder, smoked paprika, salt & black pepper · fresh thyme
— Season steak 20 min before cook time. Cast iron screaming hot...
— Sear 3 min per side, baste with butter & thyme last 60 sec...
— Rest 5 min. Cook shrimp same pan, 1–2 min per side...
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Full recipe in the newsletter
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🌿 Sunday Prep
Homemade Chick-Fil-A Nuggets
The brine, the buttermilk dredge, the seasoning blend — plus the sauce. Everything you love, made at home for a fraction of the price.
⏱ 30 min🍽 Serves 4Copycat
🍗 1.5 lbs boneless chicken thigh, cut into nugget pieces
🥛 1 cup buttermilk · 1 tbsp pickle juice · 1 tsp hot sauce
— Brine in buttermilk mix at least 2 hours (overnight = best)...
— Seasoned dredge: flour, powdered sugar, paprika, garlic powder...
— Fry at 350°F in peanut oil, 3–4 min per batch. Drain and salt hot...
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🔥 Wed Hold
Chili Cheese Fries & Bacon Wrapped Hotdogs
Crispy, loaded, made entirely from scratch. Comfort food that makes you feel like a kid and an adult at the same time.
⏱ 35 min🍽 Serves 3Comfort Food
🍟 4 medium russets, cut ¼" · vegetable oil · seasoned salt
🌶 1 lb ground beef · chili powder, cumin, garlic, tomato paste
— Soak fries in cold water 30 min before frying for max crisp...
— Double fry method: 325°F first, then 375°F to finish...
— Layer fries → chili → cheddar → jalapeño → sour cream...
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Full recipe in the newsletter
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🌿 Sunday Prep
Crispy Homemade Fried Chicken
The full technique — brine, dredge, oil temp, and rest. The recipe people save and share. Golden, crispy, yours.
⏱ 50 min🍽 Serves 4Comfort Food
🍗 3 lbs bone-in chicken pieces · 2 cups buttermilk · 1 tbsp hot sauce
🌾 2 cups all-purpose flour · paprika, cayenne, onion powder, celery salt
— Salt brine first, then buttermilk soak 4–8 hours minimum...
— Dredge twice in seasoned flour for that thick, craggly crust...
— Oil at 325°F, thighs and drums 14–16 min, breasts 18–20 min...
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🔥 Wed Hold
Philly Cheesesteak + Potato Wedges
Shaved beef, peppers, onions, the cheese melt you've been dreaming about. Better than any sandwich shop and done in 25 minutes.
⏱ 25 min🍽 Serves 2Copycat
🥩 8 oz shaved ribeye or sirloin · 1 green bell pepper · 1 white onion
🧀 4 slices provolone (or Cheez Whiz) · 2 hoagie rolls · 1 tbsp butter
— Caramelize onions and peppers low and slow, 8–10 min...
— High heat for steak, work fast, chop as it cooks...
— Lay cheese over meat, cover pan 30 sec to melt. Scoop into roll...
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Full recipe in the newsletter
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🔥 Wed Hold
15-Minute Homemade Pizza
Faster than delivery. Better ingredients. Your toppings. This is Wednesday solved in 15 minutes.
⏱ 15 min🍽 Serves 2Quick & Easy
🍞 1 store-bought pre-made pizza crust (Boboli or similar)
🍅 3 tbsp crushed San Marzano tomatoes · shredded low-moisture mozzarella
— Preheat oven to 425°F, rack in middle-upper position...
— Place crust on baking sheet, sauce it thin, add cheese & toppings...
— Bake 8–10 min until cheese is bubbly and edges are golden...
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Full recipe in the newsletter
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🌿 Sunday Prep
Chicken Bacon Ranch Sliders
Make a tray Sunday. Reheat in 2 minutes. The cheese stretch, the ranch pull, the slider that beats every fast food drive-through.
⏱ 40 min🍽 Serves 6Meal Prep
🍗 2 cups shredded rotisserie chicken · 6 strips bacon, cooked crispy
🧀 6 slices provolone · 3 tbsp ranch · 12-pack Hawaiian rolls
— Split rolls in half without separating, keep as one sheet...
— Layer: chicken → ranch → bacon → cheese. Replace top slab...
— Brush with garlic butter, cover foil, bake 15 min. Uncover last 5...
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🔥 Wed Hold
Croissant Breakfast Sandwich
McDonald's breakfast ends at 10:30. Yours doesn't. Egg, cheese, crispy bacon on a buttered croissant — done in 7 minutes.
⏱ 7 min🍽 Serves 1Breakfast
🥐 1 large bakery croissant · 2 strips thick-cut bacon · 2 eggs
🧀 1 slice American cheese · 1 tbsp butter · salt, pepper, red pepper flakes
— Crisp bacon in pan first, set aside. Don't wipe the pan...
— Crack eggs into bacon fat, break yolks. Low heat, cover 90 sec...
— Butter split croissant in same pan. Build: egg → cheese → bacon...
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🌿 Sunday Prep
Garlic Butter Steak Bites + Crispy Potatoes
That Surf-N-Turf energy in a Sunday prep format. Cast iron, butter baste, golden potatoes. No reservation required.
⏱ 30 min🍽 Serves 2Special Occasion
🥩 8 oz sirloin, cut into 1" cubes · 1 lb baby potatoes, halved
🧈 4 tbsp unsalted butter · 4 cloves garlic, minced · fresh rosemary
— Par-boil potatoes 10 min, drain, smash gently on baking sheet...
— Roast at 425°F until golden. Meanwhile, sear steak bites in batches...
— Finish with garlic butter in pan, baste steak 60 sec. Don't crowd the pan...
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Want the full recipes?
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The newsletter goes deeper than the TikTok — full recipe write-up, the story behind it, and a tip that makes it better.
The Person Behind the Pan
About
Why I cook. What I believe. Where this is all going.
The Story
I cook because food is how I love people.
I'm Hakim — the person behind @doubleueatss and The Sunday Table. I started posting recipes on TikTok because I kept seeing the same false choice everywhere: eat healthy or eat well. I refused to believe that was real.
The food I grew up loving — fried chicken, cheesesteaks, chili cheese fries, surf-n-turf for special occasions — that food belongs on a healthy table. You just have to make it yourself. Homemade beats fast food on flavor, on cost, and on what goes into your body. Every single time.
The Sunday Table is what that belief looks like as a practice. Two posts a week — one Sunday to set you up, one Wednesday to keep you out of the drive-through. A newsletter that goes deeper. A blog that archives everything. And eventually, a cookbook that proves eating well is an identity, not a diet.
🍽️
Food is love made visible
Cooking for yourself or someone else is one of the most direct expressions of care there is. That's always the starting point.
🏠
Homemade always wins
Not because it's trendy. Because you know what's in it, you made it with your hands, and it tastes like it.
⚖️
Balance over perfection
This isn't a diet blog. It's a life blog that involves a lot of good food. Health and joy aren't opposites here.
"Eating well isn't about restriction. It's about deciding you deserve real food — and then making it yourself."
Where It's Going
A cookbook is coming.
Every recipe I post is a page in the manuscript. When I have 100 audience-validated dishes, the book writes itself. Get on the waitlist.
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The Sunday Table Newsletter
Every Sunday and Wednesday — a full recipe, a real tip, and something worth thinking about. The email you'll actually look forward to.
The Sunday Table · Issue #01
Chick-Fil-A is closed Sundays. Good. Make these instead.
Every Sunday I used to sit in a Chick-Fil-A parking lot forgetting they were closed. That frustration turned into a recipe. Now I make them better at home, for a third of the price, in 30 minutes.
Here's the thing nobody tells you: the secret isn't the seasoning. It's the brine. A pickle juice brine for 2 hours changes the entire texture of the chicken — tender inside, crispy outside, that unmistakable flavor that makes people close their eyes when they take a bite.
🍽️ This Week's Recipe: Homemade Chick-Fil-A Nuggets
Full recipe continues in the newsletter archive...
💡 This Week's Tip: The Brine Principle
Pickle juice works because of the acidity. It breaks down protein fibers without cooking them — same principle as a marinade, but faster and more flavorful. Use it on any chicken you're going to fry.
💬 Something Worth Sitting With
Cooking your own food is one of the most underrated acts of self-care. Not because it's healthy — because it's intentional. You decided what went in, how it was made, and that it was worth your time. That matters more than any nutrition label.
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Every issue includes:
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The Sunday Recipe — full write-up with ingredients, steps, pro tip, and nutrition
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The Wednesday Recipe — quick, anti-fast-food, ready in 20 min or less
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One cooking tip that makes you measurably better in the kitchen
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A short reflection on food, identity, and why eating well is an act of love
Every recipe I post is a page in the manuscript. The audience validates the dishes. The book writes itself.
The Sunday Table
Recipes for People Who Love Food and Themselves
HAKIM · @DOUBLEUEATSS
Waitlist Now Open
The Vision
A cookbook that starts with identity, not ingredients.
Every recipe in this book has been tested in a real kitchen, posted on TikTok, and validated by a real audience. No filler, no fluff — just the dishes that made people stop scrolling and start cooking.
The Sunday Table cookbook will be organized the same way the content is — Sunday Prep and Wednesday Hold — with a chapter on the philosophy behind the whole project: that eating well is an act of identity, not willpower. That homemade always wins. That food is love made visible.
Join the Waitlist
Be first to know when pre-orders open. Waitlist members get early access and an exclusive recipe not in the book.
Be among the first. Waitlist is free.
100+
Audience-tested recipes
2026
Target manuscript year
What's Inside
The book, by chapter
Organized the way the content is — around the rhythm of a week and the identity behind every meal.
INTRODUCTION
Why This Book Exists
The philosophy behind The Sunday Table — love, taste, and health as a single idea, not a tradeoff.
PART ONE
Sunday Prep
The recipes that set your week. Cook once, eat well all week. Special occasions done at home.
PART TWO
Wednesday Hold
Quick weeknight recipes. The ones that kept you out of the drive-through. Under 30 minutes.
PART THREE
Copycat Classics
Homemade versions of fast food favorites. Better ingredients. Your kitchen. Every time.
PART FOUR
Special Occasions
Surf-n-turf, holiday spreads, the meals that become memories. All at home.
CLOSING
Building the Habit
How to make cooking a part of who you are — not something you do. The Atomic Habits of eating well.
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Mother's Day Surf-N-Turf Paste your YouTube video ID to embed the full tutorial here
🎬 Full Length
Mother's Day Surf-N-Turf — Full Tutorial
The complete breakdown of the most-viewed recipe on the channel. How to prep the steak, devein the shrimp, build the compound butter, time both proteins, and plate it like a restaurant. Everything the TikTok couldn't show.
⏱ ~20 min video
🍽 Serves 2
🔥 Advanced
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Homemade Chick-Fil-A Nuggets Paste your YouTube video ID to embed the full tutorial here
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Homemade Chick-Fil-A Nuggets — The Full Process
From brine to bite. The extended cut walks through why pickle juice brine works, how to build the buttermilk dredge, the right oil temp, and how to make the signature sauce from scratch.
⏱ ~15 min video
🍽 Serves 4
⭐ Beginner-friendly
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Philly Cheesesteak — Full Build Paste your YouTube video ID to embed the full tutorial here
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Philly Cheesesteak — How to Shave, Season & Melt
The knife technique for shaving beef thin, the right order of operations for peppers and onions, and the cheese wiz vs. provolone debate — settled. Plus the wedges.
⏱ ~12 min video
🍽 Serves 2
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Homemade Fried Chicken — Full Process Paste your YouTube video ID to embed the full tutorial here
⭐ Beginner
Crispy Fried Chicken — Oil Temp, Dredge & Rest
The three things that ruin fried chicken at home — wrong oil temp, skipping the rest, over-dredging — explained and fixed. Walk away knowing exactly why yours will be better.
⏱ ~18 min video
🍽 Serves 4
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Ingredients
For the steak
2 ribeye steaks (6–8 oz each)
1 tbsp olive oil
Kosher salt & black pepper
1 tsp garlic powder
For the shrimp
8 large shrimp, peeled & deveined
4 tbsp unsalted butter, divided
4 cloves garlic, minced
4–5 sprigs fresh thyme
Steps
Pat steaks completely dry with paper towels. Season all over with salt, pepper, and garlic powder. Rest at room temp 20 min — this step separates good from great.
Heat a cast iron skillet over high heat until it's smoking. Add olive oil and swirl to coat.
Lay steaks in — do not touch them. Sear 3 min until a dark crust forms. Flip.
Add 2 tbsp butter and thyme sprigs. Tilt the pan and baste the steaks continuously with the butter for 2–3 more minutes (this is medium-rare).
Transfer to a plate. Rest 5 min minimum. Do not cut early — you lose all the juice.
Same pan, medium-high heat. Season shrimp with salt and pepper.
Cook shrimp 1–2 min per side until pink and just curled. Add garlic and remaining 2 tbsp butter, toss 30 sec.
Plate the steak, arrange shrimp alongside, spoon all the pan butter over everything. Serve immediately.
Pro tip: Cold steak straight from the fridge = a gray band under the crust. Room temp steak = edge-to-edge perfect color. That 20 minutes at room temp is the move that makes it taste restaurant-quality at home.
Cut chicken thighs into 1.5" nugget pieces. Mix buttermilk, pickle juice, hot sauce, and salt. Add chicken, toss to coat. Cover and refrigerate at least 2 hours — overnight is the move.
Whisk all dredge ingredients together in a wide shallow bowl. Set aside.
Heat peanut oil to 350°F in a Dutch oven or deep heavy pot. Use a thermometer — temperature is everything here.
Remove chicken from brine. Let the excess drip off but don't pat dry — the wet surface helps the flour adhere.
Dredge each piece in seasoned flour, press firmly to coat, shake off excess. Then dredge a second time. The double coat is the crunch.
Fry in batches — don't crowd the pot or the oil temp drops. Cook 3–4 min until deep golden brown. Internal temp 165°F.
Drain on a wire rack (not paper towels — paper traps steam). Season with a pinch of salt immediately while hot.
Sauce: whisk all ingredients together. Tastes even better after 30 min in the fridge.
Pro tip: The powdered sugar in the dredge is the secret — it creates that signature Chick-Fil-A golden color and the barely-there sweetness that makes you wonder what's different. Thighs not breasts, always. Thighs stay juicier, have more flavor, and forgive a minute of over-cooking. Breasts don't.
1 store-bought pre-made pizza crust (Boboli or similar)
3 tbsp crushed San Marzano tomatoes
1½ cups low-moisture mozzarella, shredded
1 tbsp olive oil
Salt, dried oregano, red pepper flakes
Toppings of choice
Fresh basil to finish (optional)
Steps
Preheat oven to 425°F. Move rack to the middle-upper position. Let it fully preheat — the crust is already cooked so you don't need to go as high, you're just heating everything through and getting the cheese golden.
Set the crust on a baking sheet. No parchment, no prep — it's ready to go.
Spoon crushed San Marzano tomatoes in a thin, even layer. Resist going heavy — too much sauce makes it soggy. Season with salt, dried oregano, and red pepper flakes.
Add an even layer of mozzarella over the sauce, then your toppings on top. One layer of each — don't pile everything on or it steams instead of crisps.
Bake 8–10 min at 425°F until cheese is fully melted, starting to bubble and get golden in spots. Crust edges should look toasted.
Drizzle olive oil over the top, add fresh basil if you have it, and let it sit 2 min before slicing — the cheese needs a moment to set or it slides right off.
Pro tip: Your oven lies to you — it beeps and says it's ready but the rack and walls haven't fully caught up. Give it a few extra minutes after the beep. With a pre-made crust, 425°F is your sweet spot: high enough to get the cheese bubbly and golden, anything below 400°F and you get melted cheese on a pale, soft crust that doesn't taste like pizza. Also: San Marzano tomatoes crushed by hand > any jarred pizza sauce. Low-moisture mozzarella > fresh (fresh has too much water and makes the crust soggy).