It’s that “elevated” mac-n-cheese that you can get away with as an adult.Great on its own, but also an excellent vehicle for chicken, broccoli, or shrimp.
Fettucine alfredo was one of the first recipes that I remember actually retaining when I was growing up. My dad taught me 1:1:1, cream, butter, cheese - rich, heavy, and designed to kill you... This is a one skillet take on what I learned, incorporating less butter and more cheese for a slightly thicker, but also slightly more protein dense meal.
Not exactly a “quick” recipe… But entirely worth the day it takes to make. Original recipe from King Arthur Flour.
Chocolate Babka has been having a moment - and we want it to last forever. Baking babka in a cast iron pan adds a layer of crisp to the outer crust of this multi-layered, braided loaf of divine goodness.
Legit game changer for family dinner.
We’ve started to make this recipe almost once a week because it’s so simple, so tasty, and provides enough food for multiple meals. This may be the simplest way to roast a bird. Seriously. We’re talking 20 minutes of prep, an hour and a half in the oven, and 20 minutes resting. Game changer.
A ribeye is pretty choice…Tender, marbled, and flavorful on its own. You don’t have to do much to achieve greatness here.
As mentioned in other posts, we really do believe that meat’s flavor is impacted by its quality and treatment, starting at the farm, through the butchering, all the way to how you handle it in your kitchen. If you’re able, support local farmers at a Farmer’s Market or try to get a fresh cut from the Butcher’s Counter at your grocery store.
This recipe was first posted by Rue on our old blog, and it’s awesome.
Savory, spicy, and creamy take on chicken soup with a bit of influence from Asian cuisine. This recipe is also allium free (no garlic or onions), and is great for folks with sensitive stomachs.
Otherwise known as #HangoverHelper
Think greasy spoon diner, but with some homestyle love…This is a simple breakfast hash that’s really low maintenance once it gets going. So you can reflect on the night while you ease into the morning…
Original recipe by David Lebovitz, taken from his book, My Paris Kitchen.
You’ll note that the recipe as David has outlined it calls for a whole chicken, spatchcocked, but the image below shows only half a chicken… Well, choose your own adventure. If you want to serve up to 4 people, do the whole bird, and use a 12in Braising Pan. If it’s just one or two people, half a bird will be sufficient and fit perfectly in the 9in Skillet.
Also known as the Porterhouse... NY Strip on one side of the bone, Filet on the other. It’s the perfect steak. Period.
For what it’s worth, we really do believe that meat’s flavor is impacted by its quality and treatment, starting at the farm, through the butchering, all the way to how you handle it in your kitchen. If you’re able, get this cut from a Farmer’s Market or at least at the Butcher’s Counter at your grocery store - don’t get a piece in cellophane in the cooler.
You’re just 3 hours away from fresh baked bread…
There are a lot of no-knead bread recipes out there, but this is our favorite. French flavor, not too yeasty, crispy crust, and only 3 hours to make, start to finish.