• italian wedding soup
    Dinner,  Soup

    Italian Wedding Soup

    Italian Wedding Soup is easily one of Rob’s favorites. He isn’t a big soup person and often says that he doesn’t always view soup as a meal by itself. That said, when he wasn’t feeling great the other day, he happily agreed to a big bowl of Italian Wedding. So, Italian Wedding is a generally pretty simple soup. It’s some pasta, meatballs, and a leafy green (traditionally escarole) in broth. Now that said, Rob is very particular about his Italian Wedding Soup. He has a pretty long list of do’s and don’ts. It covers almost every aspect of the soup, from the pasta to the meatballs. First off is the…

  • french onion chicken
    Dinner

    French Onion Chicken

    I love French Onion Soup or just about anything with caramelized onions in it. What is not to love about the sweetness they provide to a recipe? Rob and I were throwing around some dinner ideas when we came up with this recipe. Our brainstorming started with pork chops. I remembered our caramelized onion pork chop from my technique post a while back. Rob then threw out the idea of a variation of a chicken pan sauce (think piccata but French). We both immediately decided that was the meal. The best part of this is that you need to make the onions first, which means that flavor stays in the…

  • lemon ricotta basil pasta
    Dinner

    Lemon-Basil-Ricotta Pasta

    I have been looking for ways to come up with some new warm weather pastas. I wanted to get away from cream sauces; however, I really like the flavors I often use in them. This recipe was my first attempt of this year on this. While I made this one with chicken, it was actually a bit of a test bed for what will eventually become a shrimp-based recipe. I really wanted a light flavor but with a little bit of some richness. I loosely based this recipe on one of my favorite cream sauce pastas using similar flavors. For the base flavors, lemon and basil were the natural choices…

  • adobo roast chicken
    Dinner

    Adobo Roast Chicken

    I have been looking for ways to make my roast chickens a little crispier. Normally, I just pat the chicken dry and use a little oil or butter. This generally leads to a pretty crispy skin, but not to the level that I have been wanting. So to the internet I went. The solution I tried this time around is a dry brine of the chicken. If you aren’t familiar, its basically rub the bird in salt and let it sit in your fridge for a while. By a while, I mean like hours; so this a weekend or prep the night before kind of recipe. Its a little more…

  • ad hoc fired chicken
    Dinner

    Thomas Keller’s Fried Chicken

    Just FYI no recipe here since this is not mine. If you find yourself in Napa go to Ad Hoc/Addendum and get some for yourself or buy the Ad Hoc cookbook. This is easily the BEST fried chicken ever. I will repeat BEST. It even comes recommended by Ina Garten, so it must be good. We tried it when we were in Napa the last time and fell in love. If you go during the off-season, you can order it ahead from Ad Hoc (more on this in a few). In the summer, Addendum opens up behind Ad Hoc and this is their specialty. The Ad Hoc order ahead was…

  • apple mustard chicken thigh
    Dinner

    Apple-Mustard Roast Chicken Thighs

    I love roast chicken thighs. They are one of the first recipes I started cooking when I really got into it. That said, being one of my oldest recipes it can sometimes feel a little stale. Thankfully, Instagram actually helped me get some inspiration. I saw this post from Stephanie at Girl with the Iron Cast and wanted to try something like it. So, thanks so much for the inspo!! I liked the lemon and asparagus idea and combined that with my apple and mustard. For a while I was using mustard all of the time, but recently I had stopped. Rob was bugging me to use it so more…

  • ina garten chicken mash up
    Dinner

    Ina Garten Chicken Mash-up

    Let’s be honest, who doesn’t love Ina Garten’s chicken recipes? She has so many and they are all amazing. They have also served as such an inspiration for me and I have made so many personal variations. There is a reason she is so well know for these recipes. My favorite is easily here skillet roast spatchcock chicken (just search my recipes I have 2-3 on here). I love this cooking method, it is fast and fun to do. You can really have a lot of fun with the ingredients and make so many unique flavors. This time around I wanted something a little crispy. Ina provided the answer with…

  • spinach artichoke pasta
    Dinner

    Spinach & Artichoke Pasta

    The idea for this pasta started at a desire to figure out how to take spinach and artichoke dip, one of my favorite dips, and make a pasta out of it. I will admit that this is clearly not an original idea, just look at Pinterest. I wanted to make the recipe my own though so I didn’t consult any of those other ideas. My challenge was trying to keep the whole thing feeling light. Traditionally, spinach and artichoke dip is a heavy, hot, cheesy dip. While delicious, I didn’t want a super heavy pasta and I wanted a flavor that felt appropriate for spring. So to make sure that…

  • IPA Braised Chicken Thighs
    Dinner

    IPA-Braised Chicken Thighs

    Braising chicken thighs is one of my favorite cooking methods.  It only takes about an hour in the oven, but can provide a real depth of flavor that you just can’t get from other methods. The nice thing about this cooking technique is that it really works with such a wide variety of culinary styles. Traditionally, I tend to use classic flavors like garlic, wine, mustard, etc. While this is great, it can sometimes feel uninteresting. For this recipe, I set out to make something a bit unique. I really wanted a light combination of flavors that felt bright and good for the warm weather. The answer was a few…

  • chicken milanese
    Dinner

    Chicken Milanese

    Milanese is in theory a super simple way to prepare chicken or veal. In practice, Milanese can take many forms or techniques. Unfortunately, not all of those work as well as some others. Thankfully for all of you reading this, I have picked up a few tricks that work pretty well with a little trial and error. So, first the basics: Milanese is basically pan-fried breaded cutlets. Its effectively the Italian form of schnitzel. Typically, you will see Milanese as either chicken or veal and it tends to be served with a lighter side like the salad I paired this with. I dressed the salad with a mustard and champagne…