I really want to call this a cheesesteak, but it’s not… and I know that all the authentic Philly cheesesteak fans will say THIS IS NOT A CHEESESTEAK. You’re right. It’s not a cheesesteak. But, it’s a really good, really cheesy, delicious chorizo sandwich… that’s sort of like a cheesesteak.
It’s a great way to use up any extra chorizo or sausage you might have leftover because that pasta recipe only called for one or two links, but you had to buy a package of six. Try it. You will not be disappointed.
Knowing I cook almost every night, people always ask me: What’s your favorite thing to cook? My answer is “I don’t know… I rarely ever cook the same thing twice.” This is invariably met with a look of disappointment. I think probably because I’m not telling them what they should be making for dinner.
So, this recipe is for anyone who has ever asked me this question. This is one recipe that I have made over and over again. And I really do love it. It’s inspired by a vegetarian enchilada I once had at Rosa Mexicano. But this one has chicken, or beef, or steak in it (see, have to mix things up somehow!). The sauce is amazing. And, yes, you should make this for dinner. As soon as possible.
If you haven’t had a glass of frosé yet,
what is wrong with you you can dive into one at these NYC locales. But be warned: It’s basically the most expensive cocktail ever and—let’s be honest—you’re really just getting it for the insta opp (it’s ok, me too).
Bar Primi: A charming Italian spot in the East Village that not only offers frosé, but also has great food too. The frosé here, made in a slushy machine, is a mixture of rose, strawberries, and vermouth. Get the Antipasti Salad and the Spaghetti Pomodoro. Skip the burrata this time (can’t believe I’m saying that!!).
325 Bowery, New York, NY 10003
The Drift at Gansevoort Park Avenue: Oh, you so fancy. This rooftop pool bar offers a frosé…of sorts. It’s sparkling rosé topped with rosé sorbet and fresh fruit. You can get it for $15 on Fridays (yes, that’s considered a deal)—or $19 any other day of the week.
420 Park Avenue South, New York, NY 10016
Kickin’ things off with this “breakfast” pizza, because…well, do I really need to explain why?
I’d happily eat this for breakfast, lunch, or dinner. But be warned: It’s incredibly filling. My husband and I regularly eat for four (no judgments!), but we did leave one slice behind when I made this. Just couldn’t possibly have one more bite.
The good news? No special equipment required: A pizza stone is helpful (this one is my favorite), but you could totally use a cookie sheet too. The key is getting the cooking surface hot—and I mean super hot. And adding some flour or cornmeal…don’t forget that or you’ll have a sticky mess on your hands.