A Restaurant-Quality Italian Meat Sauce Right At Home There are few dishes more comforting than a big bowl of rigatoni bolognese — thick, rich, deeply savory, and perfumed with red wine and herbs. This version is everything I want in a classic Italian meat sauce: tender, melt-in-your-mouth texture, a luxuriously glossy finish, and layers upon layers of slow-built flavor. As the sauce simmers, the veggies soften, the tomatoes sweeten, and the meat becomes unbelievably silky. The aroma alone will stop you in your tracks! While I’m all for fast weeknight…
Continue ReadingRich, Creamy Crab Bisque with Jumbo Lump Crab
When you’re in the mood for a creamy, rich soup, nothing hits the spot quite like crab bisque. With a subtle and delicate seafood flavor from homemade shellfish stock, the fresh jumbo lump crab meat adds a lovely sweetness that rounds out the whole soup. I love topping the soup with spicy arugula micro greens and freshly ground black pepper. For a bit of heat, you could add a pinch of cayenne! Make a big batch today, freeze some for later, then enjoy all fall and winter long! Totally and…
Continue Reading35-Minute Pecan Crusted Chicken (That Crunch!)
Holy shit, this pecan crusted chicken is so much better than we anticipated. Like we already knew that breaded chicken cutlets were delicious (we are such major fans of chicken milanese!), but this chicken recipe is over-the-top good. Here’s what sets it apart: With each bite, we kept looking at each other in disbelief over how amazingly delicious these were. You have got to try them!! Be sure to check out more of my easy homemade poultry recipes, including homemade crispy chicken schnitzel, cheesy French onion chicken, or this delicious…
Continue ReadingCharred Radicchio Salad with Balsamic Vinaigrette
Radicchio gets a bad rep: it’s beautiful, but can be extremely bitter. The best way to tame it? A delicious, creamy balsamic vinaigrette and a good amount of salt! The secret to getting that saltiness? Anchovies! What makes us really swoon over this charred radicchio salad is that, well, it’s charred. Throw quartered radicchio wedges over high heat on a grill until they char and wilt. Don’t worry, there’s still a bit of crunch! But charring the radicchio helps it to absorb the balsamic vinaigrette better, which trust us, is…
Continue ReadingHasselback Butternut Squash With Apple Cider Glaze
First, what does hasselback mean? Essentially you’re creating layers in food (potatoes, butternut squash, eggplant, even fruits like apple!)) where you can build flavors from the inside out and manipulate the texture during the cooking process into something… new. In this recipe, butternut squash is peeled, halved, and then sliced thinly with the knife almost cutting through completely. The bottom ¼ inch of the squash remains intact. What you’re left with is plenty of room for stuffing goodies between the layers (see below). Hasselback butternut squash is sweet, creamy, tangy,…
Continue ReadingUltra Crispy Roasted Duck Fat Potatoes
These crispy duck fat roasted potatoes have golden-brown ridges that crackle the moment your fork dives in. Perfectly crunchy on the outside with an almost mashed potato-like center that I find completely irresistible. Did I mention they pair well with everything?! From weeknight dinners featuring roasted meats or holiday show-stopping sides, they can do no wrong. Why This Recipe Works Ingredient Highlights I have tested this recipe more times than I can count and my biggest takeaway is this: stick to Yukon Gold or Russet potatoes, which are starchy enough…
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