Creamy Pasta and Zucchini There are certain pasta dishes that remind you how little you actually need to make something really good. Pasta, zucchini, onion, basil, Parmigiano, olive oil. That’s basically it. This is my version of pasta with zucchini, one of those simple Italian dishes where the vegetables aren’t something you toss into the pasta at the end—they actually become the sauce. The trick here is blending about half of the zucchini after it has simmered. You still ge

Beef Stroganoff is one of those dishes that I don't make often enough. Tender beef, mushrooms, onions, and a creamy sauce over buttered egg noodles—there isn't much not to like here. I came across this version from Sip and Feast on YouTube, and what caught my attention was the way he seasons and marinates the beef before it ever hits the pan. Most Stroganoff recipes I've made go straight from slicing the beef to cooking it. This one gives the meat a couple of hours with Worc

Gumbo is one of those dishes that I love, but I don't always love how long it takes to make. So when I came across this Instant Pot I had to give it a try. What really caught my attention was that he doesn't try to make the roux in the Instant Pot. Instead, the roux goes into the oven and gets nice and dark while you work on everything else. You still get that deep gumbo flavor, but without standing over the stove stirring flour and butter forever. And don't let the fish sauc

This recipe initially seemed unlikely to work, but I was pleasantly surprised—it tastes exactly like a Big Mac! Drew from @Official_drew_cooks on Instagram really knocked it out of the park with this one. I think it's a fun way to elevate the flavor of your next meatloaf. **Annotated Cooking Notes:** If you're worried about contaminated lettuce, feel free to skip it; the lettuce is just there for presentation when serving the meatloaf. Also, Drew and I used crumbled hamburg

This quick, easy pasta is perfect for a summer afternoon. It's very little cooking and utilizes a blender instead of a burner. The red peppers really bring a surprise to the people who expect this to be a traditional red sauce pasta. Annotated Cooking Notes: No need to clean the blender between steps; just let it all blend together. 300g dried penne 1 bunch of flat-leaf parsley (30g) extra virgin olive oil 1 clove of garlic 1 x 460g jar of roasted red peppers 100g blanche

Paella, this dish came about because Costco had a paella pan for under $30. Well, challenge accepted! However, the idea of cooking paella was daunting. Although this recipe isn't directly from a chef or content creator, I learned the basics of making paella from the YouTube channel Spain on a Fork. Annotated Cooking Notes: The type of rice is important; avoid Rice-a-Roni Spanish rice. Use Bomba or Calasparra rice, which can be found at World Markets or online. If those aren't

This recipe is a mash-up of two separate recipes. Italian Style Sashimi from Swann's Oyster Depot in San Francisco and the Tuna Carpaccio recipe going around on social media. I just combined two great ideas. Annotated Cooking Notes: If the Tuna comes out of the tortilla press unevenly or not round, just move the excess around and re-smash it. Ingredients 6 oz Sushi-grade tuna 4 oz sushi-grade salmon 4 oz sushi-grade yellowtail ( hamachi) 1 avocado diced 1/2 shallot, finely

This is a rich, delicious stew, and the Guinness truly enhances it with a touch of malted goodness. With some cold nights still in store, this would be perfect, though it's also great any time of year. Annotated Cooking Notes: The secret to a great stew lies in the broth, so don't make substitutions here. A lager or IPA won't do; it must be a dark stout, and in my opinion, it has to be Guinness. Ingredients: 2 tbsp olive oil (more if needed) 2½ lb beef chuck (cut into 1½ - 2

This simple stew is bursting with flavor. I discovered this recipe on Spainonafork.com. It was straightforward to prepare, and even those in my home who aren't fans of garbanzos finished their bowls. The key to this recipe is the thickener, which consists of garlic, a few slices of baguette, and a fried egg. All three ingredients are fried in olive oil and then mashed into a paste. Ensure the egg is fully cooked, including the yolk, when frying. Annotated Cooking Notes : Can

This simple dish can be prepared in a single pan in just a few minutes. If you have a large sauté pan, doubling the recipe is straightforward. However, if you choose to double it, I recommend adjusting the liquid quantities by eye. Cooking Tips: The secret is to place the salmon on top of the vegetables, which will enhance the flavor of the veggies and prevent the fish from overcooking. Ingredients: 3 green onions sliced thin from whites to green half of a Leek, cleaned and c

This recipe was given to me by a chef friend, John. I have since seen a similar version on several Instagram posts, but I think this one is superior because of the spice the canjun seasoning brings to the table Annotated Cooking Notes : Look for a cabbage with a sizable core, as it's crucial for maintaining the structure of the wedges. Opt for larger wedges to ensure they're securely attached to the core, since without it, the cabbage will fall apart. 1 medium head of green

Anyone who has served in the military knows this recipe, often referred to as Shit on a Shingle. There are numerous variations depending on the choice of protein. Using pork breakfast sausage results in biscuits and gravy, the Army used chipped beef, while in the Marines, we used hamburger. This recipe is an excellent way to make ingredients go further and offers a warm, satisfying meal. Annotated Cooking Notes: Traditionally served on toast, I enhanced the dish by baking bis

These garlic fries, accompanied by garlic steak, boast an ideal cheese sauce and a pepper-onion relish. If you're a fan of any type of cheese fries, cheese steak, garlic fries, or garlic steak, you're definitely going to adore this. Annotated Cooking Notes: This recipe is delicious; the only drawback right now is the current price of beef. Even cheaper cuts like skirt or flank steak are expensive. 1 1/4 pound skirt steak 6 cloves garlic, crushed or finely minced 1 teaspoon

Although this recipe is straightforward, it exudes opulent luxury. The dish's origins are a tribute to coastal France. My family quickly finished the entire pot. Annotated Cook's Notes : This recipe becomes even quicker if you purchase shrimp that are already shelled and deveined. The original recipe specified fresh shrimp, but I opted for frozen ones and simply soaked them in cool water for 5 minutes to defrost. Ingredients hrimp (peeled and deveined): 300 g (about 10 oz) Co

Coq au Vin is an iconic French dish, a simple farm pot of rooster and red wine. Coq Au Riesling is a variation on a recipe from the eastern parts of France, a region defined just as much by German influences on ingredients as by French techniques. This dish is bright, creamy, and acidic in a good way. Annotated Cook Notes : After cooking, you can enjoy the dish right away, but it's also an excellent option to prepare in advance. Allowing it to cool and rest in the fridge ov

This Chicken Piccata is a simple yet elegant dish that comes together fast for a satisfying weeknight meal. Annotated Cooking Notes: Don't have time to pound the chicken, use chicken cutlets. Ingredients For the Chicken Boneless, Skinless Chicken Breasts (2 Large) All-Purpose Flour (1/2 Cup) Salt(1/2 tsp) Black Pepper(1/2 tsp) Olive Oil(3 Tbsp) For the Piccata Sauce Unsalted Butter, divided (4 Tbsp) Garlic, minced (2 Cloves) Dry White Wine (like Chardonnay) (1/2 Cup) Brined C

This is Julia Child's traditional take on the simple yet aromatic Provencal vegetable soup. What distinguishes this soup from similar ones is the freshness of its vegetables and the incorporation of pistou, a sauce made with garlic, basil, tomato, and cheese. Each time I prepare this, I'm amazed by the flavor of the broth that this recipe produces. Annotated Cooknotes: This is a quick and straightforward soup. It's also perfect for using up leftovers from the fridge. If you

This rich and comforting chicken stew is quick enough for a weeknight dinner but hearty enough for a leisurely Sunday meal. Boneless chicken thighs are preferred over breasts because they retain their juiciness longer. Cooking them in the stew with sweet paprika, chicken stock, and a hint of apple cider vinegar enhances the flavor remarkably, while dried herbs and a variety of vegetables add depth and texture. It comes from the New York Times Cooking App. Annotated Cooking No

This recipe is from Chef Steve at Vivaldi restaurant in Toronto, Canada, but it's a simple, straightforward falafel recipe. I adore falafel, and making it at home can be both delicious and enjoyable. Annotated Cooking Notes : Two things about making homemade falafel. You really want to keep the oil temperature low; it will keep your falafel tender. Secondly, it's worth getting a falafel press. Since you need to soak the chickpeas overnight, you can easily order one from Amaz

This recipe is from Eva over at Pastagrammer.com . It takes a while to cook, but it can be made well in advance. You can cook this dish hours ahead of time, let the ingredients sit, and quickly toss them together for dinner. Secra e Suriaca literally translates to Swiss chard and beans. I find bean dishes really satisfying in the fall, and they perfectly highlight why meat isn't necessary for every meal. Annotated Cooking Notes: Yes, Canned beans can work, but dry beans tast