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by Samantha Schnur (Author)
Break the rules, turn up the heat, and get naughty in the kitchen with accessible, flavorful, and playful recipes from the creator of the Naughty Fork.
Over-the-top, decadent, and outrageously delicious are just a few words that Samantha Schnur uses to describe the food she creates, but for Samantha, "naughty" is the secret ingredient. It's found in the cheese pull from a five-cheese mac and cheese, the drip of sauce from a creamy carbonara, or the crunch of a buttery sourdough steak sandwich. And if you're in the mood to be a little "nice"? Samantha's got you covered with lighter, feel-good twists that don't skimp on flavor, because being healthy shouldn't mean being boring. Samantha shares recipes for everything from breakfast dishes to snacks and appetizers and from saucy pastas to decadent desserts. We're talking dishes like Chili Crisp Breakfast Tacos, Crab Rangoon Mozzarella Sticks, sandwiches like her famous A Really Good (Smash) Burger, pastas like Truffle Mushroom Ragu, and mains like Artichoke Dip-Stuffed Chicken. Some are brilliant takes on restaurant dishes that range from fast food--think Breakfast Crunch Wraps--to high-end, like the Carbone-inspired Calabrian Spicy Rigatoni with Burrata (Obviously), while others come with a lightened-up version. Because with Samantha, time in the kitchen will always be both naughty and niceAuthor Biography
Samantha Schnur is a content creator, recipe developer, and culinary entrepreneur behind the multimedia brand Naughty Fork. A Forbes 30 Under 30 honoree, Samantha was born and raised in Miami, where her love of food began. Samantha launched the @thenaughtyfork Instagram page while she was still in college, originally as a way to share her favorite local restaurant finds with her community. What began as a passion project quickly took off--evolving into a full-fledged business and inspiring her to start creating restaurant-worthy dishes in her own kitchen.
Number of Pages: 272
Dimensions: 0.94 x 8.69 x 9.21 IN
Publication Date: March 10, 2026
