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. Ingredients: 8oz dry fettucine 1 cup heavy cream 2 cups of water 4 tbsp (1/2 stick) o ..read more

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. Ingredients: The Dough 1/2 cup granulated sugar grated rind (zest) of 1 small lemon 4 1/3 cups all purpose flour 2 teaspoons instant yeast 3 large eggs 1/2 cup water 1/4 teaspoon salt 10 2/3 tablespoons unsalted butter, at room temperature, cut into 3/4" cubes ..read more

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. Ingredients: 1 Bone-In Ribeye Steak 3 cloves garlic, crushed (optional) a few sprigs of rosemary or thyme (or both!) s ..read more

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. Ingredients: 1 1/2 lb chicken thighs 3 or 4 celery stalks, sliced moderately thin (1/4”) 4 medium sized carrots, sliced 1/4” 1/3 cup or so corn 1 small onion (optional!) diced 3/4 of a 13.5oz of coconut milk 1 3/4 qt chicken broth (Better than Bullion Roast Chicken has no onions or garlic added) 1/8 cup Tamari 1/2 a ..read more

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… Ingredients: 1lb Irish banger sausages 2 tbsp olive oil 1/2lb potatoes, cubed 1 small onion, sliced thinly crosswise 1 tsp fresh thyme a few generous pinches of salt, and pepper to taste 1/2 cup of water or chicken broth, divided Optional Extras: 2 Eggs Instructions: Give your skillet a few minutes to warm up over medium high heat. Melt ..read more

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. Ingredients: 1 (3-pound, 1 1/2 kg) chicken 3 cloves garlic, peeled and minced 1 1/2 tsp sea salt or Kosher salt 2 tbsp oliv ..read more

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. Ingredients: 1 T-Bone or Porterhouse Steak 1 stick of butter, softened 1 clove of garlic, peeled and mince ..read more

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. Ingredients: 2½ - 3½ cups all purpose flour 2¼ tsp active dry yeast 1½ tsp kosher salt 1 tsp sugar 1¼ cups warm water (Water should be warm to the touch, but not hot. Hot water will kill the yeast!) Instructions: Combine the yeast, sugar and warm water in a large mixing bowl (the stand mixer bowl if you’re using a stand mixer). Let the mixture proof for about 5 ..read more

Original recipe by Tiffany Howard, of Oh Honey Bakes. Gluten free?! Yes. Delicious?... YES. Ingredients: Dough ⅔ cup whole milk 1 tablespoon unsalted butter ¼ cup granulated sugar 1 packet (2¼ teaspoons) instant yeast ½ cup (83 grams) potato starch ½ cup (80 grams) brown rice flour ¼ cup (29 grams) almond flour, finely ground if you can find it ¼ cup (34 grams) tapioca starch, plus more for patting out and rolling the dough 1 teaspoon ginger pinch cloves ½ teaspoon baking soda 1½ teaspoons xanthan gum 2½ teaspoon baking powder ½ teaspoon salt 1 large egg, at room ..read more

Original recipe by Sarah Britton, of My New Roots. This is a go to in our house for breakfast, and sometimes brinner. It’s simple, easy to modify, and fairly low maintenance once it gets going. But the obvious appeal is that it’s very tasty. Ingredients: 1 tbsp coconut oil or ghee 1 tsp fresh ground cumin 1 tsp fresh ground coriander ½ tsp chili flakes, more to garnish a few generous pinches of salt 2 small-medium onions, chopped 1lb sweet potatoes, cubed ½ cup water or broth 4 eggs ½ cup cilantro for garnish Optional Extras: Avocado Lime wedges Fresh greens Torti ..read more