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Pizza & Flatbreads
White Pizza with Ricotta and Garlic
A sauce-free pizza layered with garlic-infused olive oil, melty mozzarella, creamy lemon-zested ricotta, parmesan and a pinch of chili flakes.
106 recipes
All Recipes
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Chicken & Poultry
Butter Chicken
Tender seared chicken in a velvety, mildly spiced tomato sauce enriched with butter, cream and cashews. Gentle heat, big comfort.
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Vegetarian Mains
Cheese and Potato Pierogi
Tender sour cream dough dumplings filled with fluffy potato, tangy farmer cheese, sharp cheddar and caramelized onion, boiled then pan-fried in butter.
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Appetizers & Dips
Homemade Mozzarella Sticks
Crispy double-breaded mozzarella sticks with an Italian herb and parmesan crust, fried golden and served with a quick marinara.
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Salads
Watermelon Feta Mint Salad
Juicy chilled watermelon with salty feta, crisp cucumber, lime-pickled red onion and plenty of fresh mint. Summer in a bowl.
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Chicken & Poultry
Spinach and Feta Stuffed Chicken Breasts
Juicy chicken breasts filled with a creamy spinach, feta and sun-dried tomato stuffing, seared golden and finished in the oven.
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Beef
Polish Stuffed Cabbage Rolls (Golabki)
Tender cabbage leaves wrapped around a savory beef, pork and rice filling, baked low and slow in a sweet-tangy tomato sauce.
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Soups & Stews
Broccoli Cheddar Soup
A velvety, partly blended broccoli soup loaded with sharp cheddar, ready in under an hour and far better than any bread-bowl version you have had.
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Pork
Smothered Pork Chops
Seasoned bone-in pork chops seared golden, then simmered in a rich, silky onion gravy until tender. Southern comfort in one skillet.
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Desserts & Cheesecakes
Creme Brulee
Silky vanilla bean custard baked gently in a water bath and finished with a thin, glassy shell of caramelized sugar.
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Sandwiches & Grilled Cheese
Ultimate Three-Cheese Grilled Cheese
Sharp cheddar, nutty Gruyere and melty fontina on buttery sourdough with a crisp parmesan-crusted exterior. Grilled cheese, fully grown up.
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Pasta & Mac and Cheese
Butternut Squash Ravioli with Brown Butter and Sage
Homemade egg pasta filled with roasted butternut squash, ricotta, and parmesan, tossed in nutty brown butter with crisp sage and hazelnuts.
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Soups & Stews
White Chicken Chili
A creamy green chile chicken chili with white beans, poblanos and corn, enriched with cream cheese and Monterey Jack and finished with lime.
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Breakfast & Brunch
Classic French Toast
Thick slices of day-old brioche soaked in a cinnamon-vanilla custard and griddled in butter until golden and custardy inside.
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Pizza & Flatbreads
Chicago Deep-Dish Pizza
A tall, buttery cornmeal crust packed with sliced mozzarella and Italian sausage, topped with chunky tomato sauce and parmesan, baked in cast iron.
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Chicken & Poultry
Chicken Parmesan
Crisp parmesan-crusted chicken cutlets baked under bright marinara and melted fresh mozzarella. The red-sauce classic, done right at home.
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Vegetarian Mains
Ratatouille
Provencal summer vegetables, eggplant, zucchini, peppers and tomatoes, each browned separately in olive oil then slowly simmered together with garlic and herbs.
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Appetizers & Dips
Queso Fundido with Chorizo
Molten Oaxaca and Monterey Jack cheese baked over spicy crumbled chorizo and roasted poblano, served hot with warm tortillas.
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Salads
Roasted Beet and Goat Cheese Salad
Sweet roasted red and golden beets over peppery arugula with creamy goat cheese, toasted pistachios and an orange-sherry vinaigrette.
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Chicken & Poultry
Jamaican Jerk Chicken
Chicken marinated overnight in a fiery paste of Scotch bonnets, scallions, allspice and thyme, then grilled low and slow until smoky and charred.
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Beef
Beef Rendang
Indonesian beef slowly simmered in coconut milk and a fragrant chile, lemongrass and galangal paste until dark, tender and nearly dry.
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Appetizers & Dips
Gruyere Gougeres
Light, airy French cheese puffs made from choux pastry and nutty Gruyere, crisp outside and tender and hollow within.
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Pork
Pork Schnitzel
Thin pork cutlets in a light, puffed golden breadcrumb crust, pan-fried in butter and oil and served with plenty of lemon.
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Desserts & Cheesecakes
Lemon Bars
A buttery shortbread crust topped with a bright, silky fresh lemon curd filling and a snowy dusting of powdered sugar.