• veal marsala

    Veal Marsala

    Veal Marsala is a pretty classic Italian meal and makes for an excellent date night dinner. Its reasonably light, but can be very flavorful and filling. It’s also one of Rob’s all time favorite dinners; which is really funny considering how much heat hates mushrooms. I definitely can’t blame him though; the sauce is always super flavorful and its pretty easy to make. The interesting thing about Marsala is that its basically the only wine that you likely wouldn’t drink by itself but still cook with. Almost everyone says, if you wouldn’t drink with it, don’t cook with it. Marsala, on the other hand, has a really great flavor for…

  • pastitsio


    Pastitsio is one of Rob’s all-time favorite recipes. It is essentially a Greek lasagna/baked ziti dish. Pastitsio is a layer of pasta topped with a spiced meat layer followed by a bechamel layer. It is definitely a bit labor intensive but it is so delicious. I definitely see why Rob loves it so much. I love this too as it makes for a good make-ahead or leftovers dinner. We did break from tradition a little bit with this version. For this version, we used a ground beef and veal combo instead of traditional lamb. We made it with lamb once; however, lamb has a very strong flavor and competes a…

  • Cacio e Pepe

    Cacio e Pepe

    Cacio e Pepe (literally, cheese and pepper) is a very simple recipe in theory. To me, these are the best kind as you can do little tweaks to make them take on a whole new, personalized flavor. Cacio e Pepe is something that almost every chef seems to have a version of as you can easily throw it together and eat in when in a rush. I actually frequently make this as a lunch or when I need a personal-size dinner if Rob is on work travel. Since its so simple and the ingredients tend to already be in my pantry, it’s great when I don’t feel like going to…

  • Dinner

    Prosciutto & Brussels Sprout Bucatini

    Salty cured pork and Brussels sprouts are such a natural combination, I am not sure why I hadn’t combined them into a pasta sooner. Thankfully, I finally did in the Prosciutto and Brussels Sprout Bucatini. I went with a lemony wine-cream sauce combining elements of a few of my favorite recipes into one great dish. The end result is what may be one of my favorite pasta dishes yet. I combined elements from 2-3 different pasta recipes that I love for this. From my prosciutto and peas dish, I used the shallot and prosciutto. I mixed that with the wine deglaze from my alfredo and the lemon from creamy rigatoni dish. Throw…

  • carbonara

    Sun-Dried Tomato and Roasted Cauliflower Carbonara

    When Rob and I were making this Sun-Dried Tomato Carbonara, I commented to Rob how much I love our weeknight experimental pasta dishes. For a long time, we had a 3-4 pasta dish rotation that we would go through. While all of those recipes are good (and on the blog here and here!), the blog has really pushed us to create new recipes and look for variations. So, along came this dish! I am not sure that this is a true “carbonara”, but its pretty close. It’s a cream sauce with pancetta, wine, and garlic. For a bit of color and flavor, I added sun-dried tomatoes which really complimented the…

  • Gorgonzola Butternut Alfredo

    Butternut Squash and Gorgonzola Alfredo

    This Butternut Squash and Gorgonzola Alfredo recipe has a bit of an interesting origin story.  Rob has been bugging me for a little while to work on a variation of a pasta dish he grew up eating.  It is basically a super simple cream sauce not all that different than my prosciutto and pea pasta.  I didn’t really want to just do that, so I was looking for some other flavors.  Inspiration came in the form of a salad I got for lunch from SweetGreen that combined blue cheese and butternut squash.  Rob instantly agreed and here we are! We decided to roast the butternut squash to give it some…

  • Lamb Mushroom Ragu

    Lamb-Wild Mushroom Ragu

    The fact that Rob was super excited about this Lamb-Wild Mushroom Ragu is really shocking. He HATES mushrooms more than any other food and he was a big player in creating this recipe and suggested the mushrooms. Ultimately, this recipe was the perfect winter date night in. It’s absolutely packed with flavor and pairs perfectly with a nice glass of red wine! The key to this recipe is the use of dried WILD mushrooms. I used a combination of Morel, Chantarelle, and Porcini mushrooms. These dried mushrooms have a woody, earthy scent and flavor that compliments lamb and tomato flavors. I also added a some red wine to the liquid…

  • Pesto with Bucatini

    Arugula-Spinach Pesto with Bucatini

    Pesto is one of those super simple but massively flavorful and versatile recipes. You can literally throw it on just about anything and it is good. Whether is chicken, pasta, or bread, you really can’t go wrong. Classically, pesto is basil and pine nuts with some other standard ingredients (you know olive oil, garlic, lemon, and parmesan). Throw everything into a food processor and ta-da! What is great about pesto is that it can be varied in so many ways to create unique flavors. I have seen and made many different variants over time including kale, mint, and parsley. For this version, I wanted a unique flavor so I went…

  • Butternut Squash Mac and Cheese

    Butternut Squash Mac & Cheese

    Mac and Cheese is easily one of my favorite meals. It’s warm, creamy, and pretty easy. We have been making a homemade version for several years now and occasionally we like to mix it up. This Butternut Squash Mac & Cheese is one of our most recent variations on the basic recipe! It fits with the winter season so well and was the perfect cozy night in meal. We actually got the idea after making What’s Gaby Cooking’s butternut squash pasta. We had a boat load of the roasted squash puree left over and adding it to the mac and cheese seemed like a no-brainer. To suite our tastes, we…

  • Chicken Piccata

    Creamy Chicken Piccata

    Chicken Piccata is a very special dish for Rob and I. Our first “date” back in college was cooking a dinner at my uncle’s who let us use his kitchen. What did we make on that date? You guessed it: chicken piccata. To be honest neither of were very good with cooking at the time, but it came out pretty well. While our cooking has improved, we continue to make piccata fairly regularly. I personally love the capers in piccata, they add a great brininess that works well with the slightly heavy hand I have with my pepper grinder. One of the changes we have made over time though is…

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