Pasta e Fagioli, but make it Italian-American. Pancetta for depth, bacon for smoke, and sweet little alubia blancas that even my bean-skeptic wife loves. Creamy, hearty, and just a touch rebellious.
Moist, tender, and packed with flavor — this sweet-heat meatloaf uses a buttermilk panade for incredible texture and a tangy glaze for the perfect finish.
Why settle for bland? This one-pan chicken thigh dinner layers roasted garlic, chickpeas, shiitake mushrooms, and a splash of red wine — all simmered down into something you’ll want to spoon over creamy polenta and eat straight outta the pan.
A hearty, nourishing stew that marries tender pork, creamy cranberry beans, shiitake mushrooms, and a splash of aged balsamic. Perfect for cold nights.
A warming, deeply satisfying ramen that takes the humble Shin Gold packet and turns it into something special with tender grilled chicken, roasted corn, creamy beans, and silky egg noodles.
Golden chicken nestled into brothy beans with lemon, garlic, rosemary, and saffron. Cozy and bright—comfort food without the heaviness.
After a whirlwind family trip to Chicago—complete with Wrigley magic, Italian beef, and Vinny Capra Day™—we came home bloated, tired, and over it. One warm, silky bowl of angel hair pasta with butter, peas, pancetta, and crispy breadcrumbs was all it took to feel human again. A reminder that coming home doesn’t have to be fancy—just real.
A bold, one-pot take on Hoppin’ John with King City Pink Beans, Polska kielbasa, garlic paste, and hot sauce. Served over rice, full of Southern swagger.
This tomato butter pasta is the ultimate post-hike comfort food—simple, rich, and satisfying. Make it with homemade sauce or Rao’s in a pinch. Kid-approved and pantry-friendly.
These crispy quesadillas are filled with melty cheese, tangy purple cabbage slaw, and diced pickled jalapeños for the perfect balance of crunch, heat, and creaminess. A bold vegetarian side or main that pairs perfectly with black bean soup.
A cozy, grown-up take on apple cinnamon oatmeal—steel-cut oats with applesauce, maple syrup, and toasted pine nuts. Comfort in a bowl, ready in 10 minutes with an overnight soak.
A creamy, smoky twist on classic egg salad—made with Hatch green chile sauce, lemon-marinated red onions, and fresh tarragon. Served on toasted Japanese milk bread for the ultimate sandwich upgrade.
Made with Bullet
