This is not the first time (and I can guarantee it won’t be the last time) I’ve proclaimed my love for all things spicy. I’ll order based on what’s spiciest… and if there isn’t anything spicy for me, well, I’ll order whatever will be the best vehicle for hot sauce. Seriously, I go through the stuff like water.
Lately, I’ve also been trying really hard not to order too much takeout, so I was so psyched when my hot-sauce-loving BFF suggested this recipe for buffalo wings. Crispy buffalo wings you don’t have to fry. Sign. Me. Up.
I’ll admit, I was skeptical at first. When do recipes that promise baking yields the same result as frying really ever turn out the way you want them to? Basically never. But this one? Well, I’m here to tell you that I tried it for you. And this one works really well. And, best of all, it’s easy. (What isn’t easy is waiting the hour-plus for it to be ready. But, hey, you can’t have it all.)
Try it. (You can thank me later.)
Some of the best classics take hours to simmer, relegating them to Sunday afternoons. But here’s a secret: You don’t need hours to make a delicious bolognese. You just need a handful of quality ingredients and the right pot.
You could just use ground beef, but I think the key to extra flavor is a trifecta of ground meat: pork, veal, and beef. And a nice, big pot to hold it all. I like cast iron, because they retain heat and look pretty (read: you don’t have to stuff it into some cabinet when you’re not using it!).
So, today I’m going to give you the recipe for my version of bolognese and a chance to win the cast iron pot I cook it in.
Who doesn’t love pizza? Cheese, carbs, sauce… did I mention cheeeese?! Sure, you could pick up the phone and dial your favorite local pizza place (just please… no Dominos or Papa Johns if you live in NYC), but it’s really not hard to make your own. You definitely don’t need a pizza oven. And you don’t even need to make your own dough. Just stock your kitchen with my favorite items below, pick up some dough at your local bakery or pizza place on your way home, and then get cooking (don’t forget the wine!).
Thanksgiving might be over, but it’s still eating season (yes, that’s a thing)… and this is the perfect dish to add to your list. Make it Sunday, then eat it all week. Last night, we had this over baked potatoes with cheese and sour cream. Tonight, I’ll be eating it over a toasted baguette while going crazy with the Cyber Monday sales. Then, tomorrow we’ll be having a big dollop of it stirred into mac and cheese. (You can see I’m really taking the time between holidays to diet a little bit!) You could also totally make this for a crowd and keep it warm in a crockpot at the tailgate. You know, if you’re not into eating the same thing all week long.
I honestly had no idea what to call this, except delicious. It was adapted from this recipe, but she called it Chili. The way mine turned out… not exactly chili. Much more like soup. But if you Google Mac and Cheese Soup, it looks nothing like this. Neither does Cheeseburger Soup. But whatever. It’s delicious… there’s cheese, there’s elbow noodles, so I’m calling it Mac and Cheese Soup. All you need to know is that this is a super quick comforting meal that’s perfect for a Monday night.
I hate the cold weather. Like really, really hate the cold weather. In my opinion, the only thing that makes it tolerable is that stuffing your face with delicious carbo-loaded foods becomes somehow more acceptable when the temperature drops. This weekend, I #netflixandchili’d hardcore with the first season of American Horror Story (so behind the times, I know) and a version of white chicken chili recommended by another spice-loving friend. It’s part soup, part chili, all delicious. Try it. You will love it.
I love all the spices. Really, all of them. Give me a crazy-hot hot sauce. I will drown my meal in it. But I also really love those warm, slightly spicy, and super delicious Asian spices. Red curry? Check. Green curry? Yup, love that too. So it’s probably not much of a surprise that I do like to cook a lot of the spicier or tangier Southeast Asian dishes at home. And I think you should too.
If you’re like, nope, not happening… you have to buy too many unnecessary ingredients, I’m here to tell you that you’re wrong—kinda. You do have to buy a few things: I recommend fish sauce, red curry paste, sesame oil, and chili garlic sauce. There are so many more favorites that come to mind (ponzu, miso paste), but those few will give you a good start. And they really aren’t that expensive or hard to find—you’ll find everything in the International aisle at your grocery store, but can order them online too. And there’s so much you can make—noodle bowls, pad thai, tom yum soup, sweet and sour beef skewers. I promise, you’ll use (and love the ingredients). Why don’t you start with this delicious Thai noodle bowl?
So many people consider Labor Day the end of summer. I get it: the kids go back to school, the summer vacations end… but summer is not really over after Labor Day. The first day of fall isn’t actually until September 22—and I am going to soak up every last second of it I can get. I mean, it is 90 degrees and humid today. See…not pumpkin season.
But since I’m not heading to the beach this weekend, I’ll just have to bring the beach to me with this incredibly easy shrimp boil. In fact, you don’t even need to go outdoors to make it (but you should…eat this outdoors with a beer and pretend you’re at the beach).
Sometimes you come home from work and you’re like I just cannot possibly do anything right now. But you’re being responsible and not spending all of your money on seamless, so you make some pasta. But stop right there. Don’t you dare dump a jar of pasta sauce on that spaghetti.
This sauce is way too easy to skip over. And it has a nice little helping of red wine in it. And you know what that means… wine with a side of pasta for dinner!
Actual tomatoes add freshness, a tiny bit of canned sauce adds depth without the time commitment. And wine… did I mention there’s wine? Good compromise.
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.