With my cookbook project, I am very much in a please just tell me what to make for dinner phase right now, which is exactly why HelloFresh has been coming in handy.

A lot of people ask me, “What do you actually make for dinner every night?” and the answer is usually leftovers or whatever requires the least amount of work possible. I spend so much of my day cooking that by dinnertime, the last thing I want to do is figure out another meal or make another grocery store run. That’s where these meals have been especially nice. Everything shows up portioned out with the recipe ready to go, so there’s very little thinking involved.

I made their Street Cart-Style Chicken Bowls (get the recipe here) this week, and they were SO good. This is the kind of dinner that would normally involve a pretty long ingredient list and a decent amount of prep, but this came together super quickly: warmly spiced chicken, yellow rice, fresh tomatoes, scallions, pita, and plenty the signature white sauce over the top. They also have tons of recipes to choose from, so you can pick whatever actually sounds good to you rather than getting stuck making the same few things over and over.

And there’s an awesome bonus happening right now: you can get a FREE Caraway Mini Fry Pan ($115 value) with your 3rd box of HelloFresh! It’s available for a limited time only—use code HERESYOURBITE at checkout or click the link below!

GET YOUR FREE PAN!

I don’t know why enchiladas ever fall out of my regular dinner rotation, because every time I make them I wonder why I’m not doing this more often. They’re never quite as difficult as I build them up to be in my head, and growing up in Houston, good Tex-Mex was never hard to come by, so making enchiladas now always feels like a little nod to home.

I wanted to keep things pretty simple, so I went with classic beef and cheese and a shortcut homemade enchilada sauce. And while you absolutely can open a can, making this one yourself really doesn’t add much work. It comes together quickly on the stovetop with a simple roux, tomato sauce, broth, spices, and a squeeze of lime.

I made this Hatch Mexican Red Rice last year, and I think it would be fabulous alongside these enchiladas.

Tips to Take It from Good to Great

• Get some real color on the beef. Don’t stir it constantly. Let it sit against the hot pan for a minute or two so you get those deeply browned bits.

• Don’t forget the acid in the enchilada sauce. A squeeze of lime at the end wakes everything up and keeps the sauce from tasting flat or too heavy. Start with ½ lime, taste, and add more if it needs it. A little hit on the finished enchiladas makes a huge difference too.

• Keep the sauce on the looser side. It will thicken as it bakes, so if it already looks thick in the skillet, add a splash of broth.

• Warm your tortillas. Cold corn tortillas crack. A quick 15 to 20 seconds per side in a dry skillet makes them much easier to roll.

• Don’t overfill them. More filling does not equal a better enchilada. You want enough room for the tortilla, sauce, beef, and cheese to each have their moment.

• Freshly shred your cheese. It melts so much better than the pre-shredded stuff. I like a mix of Monterey Jack and sharp cheddar here.

• Give them a few minutes to rest. Let them sit for 5 to 10 minutes after baking so the sauce can settle in and they’re not lava-hot when you cut into them.

Tex-Mex Beef and Cheese Enchiladas

Serves: 4 (yields 8 small enchiladas)
Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients:

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Greek Out has more than 100 recipes inspired by the Greek food Maria grew up with, but with fresh, modern twists that make the book feel fun and inviting to cook from. Whether you already know and love her recipes or just want more Mediterranean food in your rotation, this is such a good one to have on your shelf.

And these are exactly my kind of meatballs. The grated onion keeps them super juicy, there’s plenty of garlic and fresh mint, and once they get all golden in the skillet, they’re piled over tangy whipped feta with tomatoes, lemon, and warm pita. It’s salty, bright, creamy, herby, a little messy in the best way, and genuinely all I want to eat right now.

You could absolutely make this dinner with a big salad, but I also love the idea of setting the whole platter out with warm pita and letting everyone dig in. Or stuff the meatballs into pita the next day for lunch. The whipped feta can be made ahead too, which makes the whole thing even easier!

Greek Beef Meatballs with Whipped Feta and Tomatoes

Serves: 4 to 6

Ingredients:

Click here for the printable recipe

Whipped Feta

• 1½ cups drained feta cheese in brine, plus 1 tablespoon of the brine

• 2 tablespoons fresh lemon juice

• 1 tablespoon extra-virgin olive oil

• Grated zest of ½ lemon

Meatballs

• 1 pound 90 percent lean ground beef

• 1 large yellow onion, grated on the large holes of a box grater

• ½ cup breadcrumbs

• 6 tablespoons chopped fresh mint leaves

• 1 large egg

• 2 medium garlic cloves, pressed or grated

• 1 teaspoon Diamond Crystal kosher salt

• ¼ teaspoon freshly ground black pepper

• Extra-virgin olive oil, as needed

For Serving

• 1 lemon, cut into wedges

• 1 cup halved cherry tomatoes

• Kosher salt, to taste

• Fresh mint leaves

• Pita

Instructions

Make the Whipped Feta

Combine the feta and brine with the lemon juice, olive oil, and lemon zest in a food processor and pulse until smooth and light. The whipped feta can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.

Make the Meatballs

In a medium bowl, combine the ground beef, onion, breadcrumbs, mint, egg, garlic, salt, and pepper and mix until well incorporated. Form the mixture into heaping tablespoon-sized meatballs; you should have about 24.

Coat the bottom of a large skillet with a thin layer of olive oil and heat over medium heat. When the oil shimmers, add enough meatballs to fit with plenty of room between them. Cook, gently stirring every few minutes, until the meatballs are cooked through, 10 to 12 minutes. Transfer to a plate and repeat with the remaining meatballs.

Serve

Spread the whipped feta over a large serving platter. Place the meatballs on top and sprinkle with a squeeze of lemon juice from a wedge or two. Season the tomatoes with a pinch of salt and scatter them and the fresh mint over the meatballs. Serve with pita.

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If you follow me on Instagram, you know my cookbook shoot is only a week and a half away. I cannot believe I’m even typing that! I’ve been so busy cooking, testing, and pre-filming so many cozy recipes for September that, honestly, the last thing I want to do tonight is spend much time in the kitchen. So I figured a pantry pasta was in order.

And I am a tuna girl through and through, so I decided to turn a few of my favorite pantry staples into a spicy tuna puttanesca. It’s got a quick, briny tomato sauce with garlic, Calabrian chile, olives and capers, with tender pieces of tuna folded in right at the end. And because every good bowl of pasta needs a little texture, I topped the whole thing with crispy lemony breadcrumbs toasted in the olive oil from the tuna.

It’s salty, spicy, bright, a little crunchy, and exactly the kind of dinner I want after a very long day: minimal effort, maximum payoff.

Spicy Tuna Puttanesca with Toasted Lemon Breadcrumbs

Serves: 2 to 3
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

Click here for the printable recipe

Breadcrumbs

• 1 cup panko breadcrumbs

• 1 tablespoon reserved tuna oil

• 1½ teaspoons olive oil

• 1 small garlic clove, finely grated

• 1 teaspoon finely grated lemon zest

• Pinch of kosher salt and freshly cracked black pepper

Pasta

• 8 ounces spaghetti

• Kosher salt, for the pasta water

• 2 cans (4.2oz) Rio Mare Yellowfin Tuna in Olive Oil, tuna separated from the oil and oil reserved

• 1 tablespoon reserved tuna oil

• 1 tablespoon olive oil

• 3 garlic cloves, thinly sliced

• 1 tablespoon tomato paste

• 1 teaspoon Calabrian chile paste, or more to taste (optional)

• 14 ounces whole peeled tomatoes, crushed by hand

• ¼ cup roughly chopped mixed olives, such as Castelvetrano and Kalamata

• 1 tablespoon capers, drained

• ¼ teaspoon dried oregano (optional)

• Freshly cracked black pepper

• 1 cup reserved pasta water, as needed

• 2 tablespoons chopped flat-leaf parsley, plus more for serving

• 1 teaspoon finely grated lemon zest, plus more for serving

Instructions

1. Heat 1 tablespoon of the reserved tuna oil and 1½ teaspoons olive oil in a large skillet over medium heat. Add the panko and cook, stirring frequently, for 5 to 6 minutes, until deeply golden and crisp. Add the grated garlic and cook for about 30 seconds more. Remove from the heat and stir in the lemon zest and a small pinch each of salt and black pepper. Transfer to a bowl and set aside.

2. Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until about 2 minutes shy of al dente. Reserve 1 cup of pasta water before draining.

3. Heat 1 tablespoon of the reserved tuna oil and 1 tablespoon olive oil in the same skillet over medium-low heat. Add the sliced garlic and cook for about 1 minute, until fragrant but not browned.

4. Add the tomato paste and Calabrian chile paste. Cook, stirring, for 1 to 2 minutes, until the tomato paste darkens slightly.

5. Add the crushed tomatoes, olives, capers, oregano, and several cracks of black pepper. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce has reduced slightly and is glossy.

6. Add the spaghetti and about ¼ cup of the reserved pasta water. Toss over medium heat for 1 to 2 minutes, until the pasta is al dente and the sauce clings to the noodles. Add another splash of pasta water as needed.

7. Reduce the heat to low or remove the skillet from the heat. Gently fold in the Rio Mare tuna, keeping some of the pieces nice and large rather than breaking them completely into the sauce.

8. Add the parsley and lemon zest. Taste and season with salt and black pepper as needed.

9. Divide among bowls and finish generously with the crispy lemony breadcrumbs, more parsley and lemon zest, and, if you’d like, a small drizzle of the reserved tuna oil.

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A few weeks ago I shared my Pastina alla Vodka with Crispy Chicken Cutlets, and wow, did that one take off. It even landed me a 10/10 on Chef Reactions, which gave me a mini heart attack at first, but thankfully ended up being a win.

I feel like I’ve been in a bit of a creative slump recently, and these are always the times I turn to pastina. It’s reliable, it’s delicious, and there are about a million ways to make it your own.

So today, we’re going in a not-so-completely different direction with Pastina al Limone with Crispy Chicken Cutlets. It’s bright, lemony, super silky, and topped with the crispiest golden chicken cutlets.

The secret to that silky texture, and that gorgeous golden color, is an egg yolk stirred in off the heat with Parmesan. The residual heat from the pastina gently cooks the yolk as you stir, making everything rich and glossy without needing any cream.

Tips to Take It from Good to Great

• Add the egg yolk off the heat. The residual heat gently cooks it while keeping the pastina silky and glossy instead of scrambling the egg.

• Don’t skimp on the lemon zest. The zest gives you much more lemon flavor without making the pastina overly acidic. Add the juice gradually and taste as you go.

• Use freshly grated Parmesan. It melts much more smoothly than pre-grated cheese and gives you that creamy texture without cream.

• Get the cutlets really golden. Make sure the oil is hot before adding the chicken, then let the breading get deeply golden and crisp before flipping.

• Season the cutlets as soon as they come out of the oil. A little flaky salt while they’re still hot makes a big difference.

• Serve immediately. Pastina waits for no one. It will continue soaking up liquid and thickening as it sits.

Pastina al Limone Crispy Chicken Cutlets

Serves: 2 to 3
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

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Whenever there’s coconut milk and curry paste involved, I’m in. So when I spotted these Thai Turkey Meatballs with Coconut Curry in ’s new cookbook, More, Please!, I knew exactly what I was making for dinner. Rachel is the queen of quick and easy recipes, and her new book is filled with plenty more delicious, approachable meals to add to your rotation. Grab your copy here!

I decided to sear the meatballs instead of baking them, then built the coconut curry right in all those flavorful drippings before letting the meatballs finish cooking in the sauce. I made a batch of basmati rice, fluffed it with a little butter, then spooned that gorgeous curry sauce right over the top with plenty of cilantro and a generous squeeze of lime.

And let me tell you, this one was so, so good. The meatballs stay super tender, the curry sauce is rich and flavorful without feeling too heavy or spicy, and the leftovers were just as delicious the next day.

One-Pan Thai Turkey Meatballs with Coconut Curry

Serves: 4 to 6
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 35 minutes

Ingredients:

Click here for the printable recipe

Meatballs

• 1 pound ground turkey

• 1 cup panko breadcrumbs

• 1 large egg

• 2 garlic cloves, minced or grated

• 1½ tablespoons coconut aminos or soy sauce

• 1 teaspoon ground ginger or 1 tablespoon fresh ginger, grated

• 1 teaspoon red curry paste, plus more to taste

• ½ teaspoon kosher salt

• Freshly ground black pepper

• 1 tablespoon oil, for searing

Coconut Curry

• 1 tablespoon oil, as needed

• 1 medium red bell pepper, sliced

• 1 small yellow onion, diced

• 1 tablespoon red curry paste, plus more to taste

• 1 (13.5-ounce) can full-fat coconut milk

• 1 tablespoon coconut aminos or soy sauce

• Juice of ½ lime, plus more for serving

• Chopped fresh cilantro, for serving

Serving

• Cooked basmati or jasmine rice

• Butter, for fluffing the rice, optional

• Lime wedges

Instructions

1. Combine the ground turkey, breadcrumbs, egg, garlic, coconut aminos or soy sauce, ginger, red curry paste, salt, and several grinds of black pepper in a large bowl. Gently mix until just combined, being careful not to overwork the meat. Chill the mixture for about 30 minutes, or until firm enough to easily shape.

2. Roll the mixture into about 1½-inch meatballs; you should have about 12.

   

3. Heat a large, high-sided skillet over medium-high heat with just enough oil to lightly coat the bottom. I used coconut oil. Working in batches if needed, add the meatballs and sear until deeply golden on several sides, about 5 to 7 minutes total. They do not need to be cooked through at this point. Transfer to a plate.

4. Reduce the heat to medium. Add the bell pepper and onion to the same skillet, adding another drizzle of oil only if the pan is dry. Season with a pinch of salt and cook, stirring occasionally and scraping up the browned bits from the bottom of the skillet, until softened, about 5 to 7 minutes.

5. Add the red curry paste and cook for about 1 minute, stirring, until fragrant. Pour in the coconut milk and soy sauce and stir until smooth.

6. Return the meatballs to the skillet and bring the sauce to a gentle simmer. Cover and cook for 5 to 8 minutes, then uncover, turn the meatballs, and continue simmering until the sauce has slightly thickened and the meatballs reach 165°F in the center, about 5 to 10 minutes more.

7. Remove from the heat and stir in the lime juice. Taste and adjust with additional curry paste, soy sauce, or lime as needed.

8. Serve over rice, spooning plenty of coconut curry over the top. Finish with cilantro and additional lime.

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This is my summery spin on classic Italian wedding soup. Instead of the traditional pork and beef meatballs, I made tender chicken meatballs packed with shredded zucchini, ricotta, Parmesan, and lots of fresh basil. They get browned first, then finish cooking in a light, lemony Parmesan broth with vegetables and spinach. In hindsight, I think some diced zucchini in the soup itself would be delicious too.

I cook the acini di pepe separately and add it to each bowl so it stays perfectly al dente and doesn’t soak up all that delicious broth as it sits. From experience, if you cook the pasta directly in the soup, it will keep absorbing the broth and can turn almost porridge-like after a day in the fridge.

As much as I love summer, the long days, and all the juicy tomatoes, you guys know I’m a cozy season girl at heart. I have lots of cozy recipes coming this fall, and maybe even a little behind-the-scenes look at my cookbook shoot 😉

Tips to Take This from Good to Great:

• Brown the meatballs well. Not just pale with a little color. You want real golden spots because those browned bits flavor the broth.

• Use a Parmesan rind in the broth. This is probably the biggest upgrade for depth without making the soup heavy.

• Finish with grated Parmesan off heat. Around 1/3 cup gives the broth body and savoriness without making it creamy.

• Use enough lemon. Start with 1 tablespoon, then taste. The soup should feel bright, not obviously lemony.

• Don’t overcook the spinach. Add it at the very end so it stays fresh and green.

• Keep the acini separate. Definitely the right call. It keeps the leftovers way better.

• Cook a tiny test meatball first. Before rolling the whole batch, cook off a teaspoon or so of the mixture in a skillet and taste it. Ground chicken is mild, and zucchini and ricotta can dilute the seasoning, so this gives you a chance to adjust the salt, Parmesan, basil, or pepper before committing to the full batch.

Italian Wedding Soup with Chicken Zucchini Meatballs

Serves: 6 to 8
Prep Time: 45 minutes
Cook Time: 30 minutes

Ingredients

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Welcome back to Half Baked, my series for late-night munchies and quick recipes that aren’t necessarily perfect, but absolutely get the job done. These recipes are intentionally a little more casual: minimal prep, simple techniques, and plenty of shortcuts where they make sense. Basically, maximum payoff for minimum effort.

The beef comes together with a super customizable sauce, while the cucumbers quickly pickle on the counter in about the same amount of time it takes to make the rice. Add avocado and an optional creamy sriracha yogurt, and you’ve got an easy, satisfying dinner with minimal effort.

The pickled cucumbers are really important here. They cut through the richness of the beef and avocado and give the whole bowl some crunch and brightness. I also kept the beef sauce intentionally simple, so feel free to use it more as a backbone and add whatever else you have lying around. Chili oil, hoisin, gochujang… all fair game.

Sesame Beef Rice Bowls with Avocado, Pickled Cucumbers and Sriracha Yogurt

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

Click here for the printable recipe

Quick-Pickled Cucumbers

• 1 large English cucumber, thinly sliced or shaved

• 2 tablespoons rice vinegar

• ½ teaspoon granulated sugar

• ½ teaspoon kosher salt

• ½ teaspoon toasted sesame seeds, optional

Sriracha Yogurt

• 4 oz plain Greek yogurt

• 1 to 2 tablespoons sriracha, chili oil, or a combination, to taste

• 1 teaspoon honey

• Juice of 1/2 lime, or splash of rice vinegar

• Pinch of kosher salt

Sesame Beef

• 1 pound ground beef, preferably 85% lean, or ground turkey

• ½ tablespoon oil

• 1 bunch scallions, thinly sliced, white and green parts separated

• 4 garlic cloves, finely minced or grated

• 1 teaspoon fresh ginger, grated, or to taste

• 2½ tablespoons low-sodium soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon hoisin sauce, optional

• 1 tablespoon honey or brown sugar

• 1 to 2 teaspoons sriracha, to taste

• 1 to 2 teaspoons toasted sesame oil, to taste

• 1 teaspoon toasted sesame seeds (optional)

For Serving

• 3 cups cooked Japanese short-grain or jasmine rice

• 1 large avocado, sliced

• Toasted sesame seeds, optional

• Thinly sliced Fresno chile, optional

• Lime wedges, optional

Instructions

1. Rinse the rice under cool water until the water runs mostly clear, then drain well.

2. Cook the rice according to package instructions. Keep warm with the lid on and fluff before serving.

3. Meanwhile, add the cucumber to a medium bowl with the rice vinegar, sugar, and salt. Toss to combine and let sit in the refrigerator for at least 15 minutes, or however long it takes to make the rest of the bowls. Drain before serving, or serve using a slotted spoon.

4. In a small bowl, stir together the Greek yogurt, sriracha (or chili oil), honey, lime juice, and a pinch of salt. Add a splash of water as needed to thin to a drizzling consistency. Give it a taste and adjust with more spice, acid, or salt as needed. Set in the fridge.

5. In another small bowl, stir together the soy sauce, hoisin, honey, rice vinegar, sriracha, and sesame oil. You can also add all of these ingredients directly to the beef while it cooks, but I find it easier to prep the sauce ahead of time. If you don’t want to dirty another bowl, you definitely don’t have to.

6. Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef and press it into an even layer covering as much of the surface of the pan as possible. Cook undisturbed for about 5 minutes to allow it to brown. Season with salt and pepper, then flip, break the beef apart, and continue cooking for 3 to 4 minutes, until mostly browned.

7. Add the white and light green parts of the scallions, grated garlic, and grated ginger. Cook for 30 to 60 seconds, until fragrant.

8. Pour in the sauce and toss to coat the beef. Cook for another 1 to 2 minutes, stirring occasionally, until the sauce has reduced and the beef is sticky and glossy. Give it a taste and adjust with more sesame oil, hoisin, honey, soy sauce, or heat as needed.

9. Turn off the heat and stir in the green onion tops, reserving a few for garnish, along with as many sesame seeds as you like.

10. Divide the rice among bowls. Top with the sesame beef, drained pickled cucumbers, and sliced avocado. Drizzle with the sriracha yogurt and finish with the reserved scallion greens, more sesame seeds, and furikake or Fresno chile, if using. Serve immediately.

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Sungold tomatoes are one of those ingredients I wait for all year. Partly because their arrival means pumpkin pot season is right around the corner, but mostly because I get to make this pomodoro. At their peak, they’re so sweet and flavorful that the best thing you can do is keep everything else simple.

The tomatoes cook down in olive oil with garlic and an optional splash of white wine until they’re soft, jammy, and starting to burst into a sauce. The garlic gets tender enough to mash right in, then butter, Parmesan, and a little pasta water turn everything silky and glossy. Finish with plenty of torn basil and you have a pasta that tastes like the end of summer.

Tips to Take This from Good to Great:

• Use a good-quality olive oil, especially for finishing. Since the ingredient list is so simple, you’ll really taste it.

• Don’t skip the white wine if you can help it. The acidity balances the sweetness of the Sungolds and gives the sauce a little more depth. If you don’t cook with wine, add the juice of ½ lemon instead.

• Let the tomatoes reduce. If the sauce looks a little loose once the tomatoes have broken down, simmer it uncovered for a few extra minutes before adding the pasta.

• Add the basil off the heat. Tear it in at the very end so it stays fresh and fragrant rather than wilting into the sauce.

Sungold Pomodoro

Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

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There are few summer desserts better than a warm peach cobbler with vanilla ice cream melting over the top. Juicy, cinnamon-kissed peaches tucked underneath a buttery drop-biscuit topping that gets crisp and golden on top while staying soft and tender underneath… I mean, c’mon.

I’d actually never tried this before, but I brushed the tops of the biscuits with a little heavy cream before baking, and I loved the result. The natural sugars in the cream help the tops caramelize and give you that gorgeous golden crust. Just keep an eye on them as they bake. If the biscuits start taking on more color than you want, loosely cover the cobbler with foil and let it finish baking underneath.

I also like to add a tiny, and I mean tiny, splash of almond extract. It’s especially good with peaches and subtle enough that the cobbler still tastes completely classic. And while it’s very tempting to scoop into this straight from the oven, give it at least 30 minutes to cool. I know that sounds like forever when there’s warm cobbler sitting in front of you, but the peach filling will look quite loose when it first comes out of the oven and thickens into a glossy syrup as it sits.

Serve it warm with vanilla or vanilla bean ice cream. Non-negotiable, if you ask me.

Tips to Take It from Good to Great

• Use ripe but still slightly firm peaches. Super-soft peaches can collapse and release so much juice that the filling gets soupy.

• Slice, don’t cube. About ½-inch wedges give you better texture and prettier scoops. But it really comes down to personal preference here.

• Don’t overwork the biscuit dough. Mix just until it comes together so the topping stays tender instead of tough.

• Keep the butter cold. That helps give you a softer, more tender biscuit with little buttery pockets.

• Brush with heavy cream and finish with coarse sugar. That’s what gives you the really golden, slightly crisp top.

• Let it rest the full 30 minutes. This is probably the biggest one. The filling goes from loose and watery to glossy and syrupy as it cools.

Old-Fashioned Peach Cobbler with Biscuit Topping

Serves: 8
Prep Time: 25 minutes
Cook Time: 60 minutes
Cool Time: 30 minutes

Ingredients:

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This one is basically pesto Alfredo with chicken and broccoli, made extra easy in one pot with farfalle.

I usually make my pesto with toasted pine nuts, but I had a bunch of walnuts lying around, so I used those instead and loved it. They worked perfectly here and gave the pesto a little extra richness and nuttiness.

The farfalle cooks right in the sauce, the broccoli gets tossed in toward the end, and then everything gets finished with Parmesan and plenty of pesto. It’s creamy and cozy, but the pesto keeps it from feeling too heavy.

Tips to Take It from Good to Great

• Toast the walnuts. Just a few minutes in a dry skillet makes a huge difference and gives the pesto a deeper flavor.

• Use freshly grated Parmesan. It melts into the sauce so much better than pre-shredded and gives you that really silky finish.

• Finish with lemon. A squeeze of juice at the end cuts through the creaminess and wakes everything up.

One-Pot Chicken and Broccoli PestoFredo

Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

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I’ve been seeing versions of this dip floating around for the last few months, so I finally decided to give it a try. I’m pretty much always on board with anything involving good olive oil and warm crusty bread, and this is packed with all of my favorite salty, briny, spicy things.

A little freshly grated Parmesan would be so good over the top, but it’s also delicious as-is if you want to keep it dairy-free. And really, use this more as a starting point than a strict recipe. Change up the herbs, add capers or pepperoncini, use whatever olives you have, or leave out anything you don’t love. The whole point is basically to throw a bunch of delicious things into really good olive oil and go to town with some warm bread.

Easy Bread Dipping Oil

Serves: 4 to 6
Prep Time: 10 minutes

Ingredients:

Click here for the printable recipe

• ¾ cup good-quality extra-virgin olive oil

• 2 tablespoons balsamic vinegar, plus more to taste

• ¼ cup Castelvetrano olives, pitted and roughly chopped

• ¼ cup Kalamata olives, pitted and roughly chopped

• ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped

• ½–1 teaspoon finely chopped Calabrian chiles or red pepper flakes, optional

• 2 garlic cloves, finely grated

• 2 tablespoons finely chopped fresh flat-leaf parsley or basil

• ⅓ cup freshly grated Parmesan, optional

• Zest from ½ lemon

• ½ teaspoon Italian seasoning

• Freshly cracked black pepper

• Flaky salt, as needed

• Warm crusty bread, for serving

Instructions

1. Add the olive oil and balsamic vinegar to a wide, shallow serving bowl.

2. Add the Castelvetrano olives, Kalamata olives, sun-dried tomatoes, Calabrian chiles, garlic, parsley or basil, Parmesan if using, Italian seasoning, and plenty of freshly cracked black pepper.

3. Gently stir to combine, then let sit for 10 to 15 minutes so the flavors can mingle, if desired.

4. Taste and season with flaky salt as needed. Serve with warm crusty bread for dipping.

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For today’s Sunday supper, I decided to put the decision in your hands. I posted a poll on my stories and had you vote between pastina alla vodka with crispy chicken cutlets, summer Italian wedding soup with chicken + zucchini meatballs, McGriddles, and homemade Hamburger Helper.

And this one won.

I get why! Creamy vodka sauce is already hard to beat, but swapping the usual pasta for tiny pastina and topping it with golden, crispy chicken cutlets makes it even better.

Although, technically, I guess mine should be called pastina alla no-vodka, because I made it with white wine. Some people even use gin, so really, use what you have.

It’s comforting, saucy, and comes together in less than an hour, all in one skillet. Basically, everything I want from Sunday supper and, selfishly, the recipe I was hoping would win.

Tips to Take It from Good to Great

• Cook the tomato paste until it darkens. That’s where a lot of the richness comes from.

• Don’t overcrowd the chicken. Fry in batches so the coating actually gets crisp instead of steaming.

• Grate the Parmesan finely so it melts smoothly into the pastina instead of clumping.

• Add the cream and Parmesan over low heat so the sauce stays glossy.

• Slice the chicken right before serving so it stays juicy and crisp.

Creamy Vodka Pastina with Crispy Chicken Cutlets

Serves: 2 to 3
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

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Every year, I look forward to tomato season for one very specific reason: pan con tomate.

If you’re not familiar, pan con tomate literally translates to “bread with tomato,” and it’s one of those dishes that proves you really don’t need much when the ingredients are good. A juicy, ripe tomato, preferably heirloom, gets grated and seasoned with salt and good olive oil, then spooned over deeply toasted bread rubbed with garlic. Finish it with another generous drizzle of olive oil and a little flaky salt.

The bread should be crisp enough to hold its texture under all that juicy tomato, the tomatoes should be peak-season and intensely flavorful, and the olive oil generous. It’s rustic, messy, and always hits the spot. Eat it exactly as is, or get a little fancy with jamón ibérico, burrata, tinned fish, or whatever else sounds good.

Pan con Tomate (Spanish Tomato Bread)

Serves: 2
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:

Click here for the printable recipe

2 thick slices crusty bread, such as sourdough or ciabatta
1 large ripe tomato, preferably heirloom
1 garlic clove
Extra-virgin olive oil
Kosher salt, to taste
Flaky salt, for finishing

Optional toppings: jamón ibérico, burrata, tinned fish, anchovies, or fresh herbs

Instructions

1. Grate the whole tomato on the large holes of a box grater directly over a bowl, stopping when you’re left with just the skin. Season with a pinch of salt and a generous drizzle of olive oil. If the tomato is especially watery, strain off some of the excess liquid with a mesh sieve. Set aside.

2. Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the bread and cook until deeply golden and crisp on both sides, about 2 to 3 minutes per side.

3. While the bread is still warm, rub one side generously with the garlic clove.

4. Spoon the tomato mixture over the toasted bread. Finish with another drizzle of olive oil and flaky salt. Serve immediately.

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Zucchini season is in full swing, and similar to cabbage, I think zucchini is one of the most underrated vegetables. It completely transforms when it’s cooked, and this is the time of year when I can’t stop adding it to pasta.

This version starts by browning Italian sausage until deeply golden, then layers in sliced and grated zucchini, shallots, garlic, a touch of Dijon, and plenty of Parmesan for a gorgeous sauce that clings to every bite. I decided to grate half of the zucchini and slice the other half, so some melts into the sauce, creating a velvety backbone, while the slices add texture and little pockets of caramelized zucchini throughout.

Now, if you watched my video, you probably noticed I started by making buttery lemon-Parmesan breadcrumbs…and then completely forgot to add them to the finished pasta. I sprinkled them over my last few bites, though, and they absolutely took it over the top. So don’t skip them, they add the perfect buttery crunch and tie everything together.

Tips to Take It from Good to Great

• Don’t rush the zucchini. Let the sliced zucchini cook undisturbed until deeply golden before stirring. The caramelization adds a ton of flavor.

• Grate and slice. Grating half of the zucchini creates a silky, velvety sauce, while the sliced zucchini adds texture and caramelized bites throughout.

• Keep extra broth nearby. Depending on your pasta shape, pan size and heat level, you may need an extra splash or two of chicken broth or water as it cooks to keep the sauce loose and glossy.

One-Pot Sausage and Zucchini Pasta

Serves: 6
Prep Time: 30 minutes
Cook Time: 60 minutes

Ingredients:

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It’s not quite fall soup season yet, but I’m already reallllly feeling the pull. So, to satisfy the craving without bringing out my pumpkin pot just yet, I turned one of my most popular fall soups into a cozy one-pot pasta.

This pasta e fagioli-inspired version has all the flavors I love from the original: Italian sausage, cannellini beans, rosemary, Parmesan and a finely chopped mirepoix, all cooked together with shellbows until the broth becomes rich, glossy, and saucy.

The pasta releases enough starch as it cooks to thicken everything naturally, so there’s no cream needed. Just keep a little extra broth or water nearby and add it as needed, since the shells will continue soaking up the sauce even after the pot comes off the heat.

Now, would this be even cozier with a little butter or a splash of cream stirred in at the end? Absolutely. Add either one if that’s what you’re craving. I chose to leave them out this time and let the sausage, Parmesan, beans, and starchy cooking liquid create the richness on their own.

Tips to Take It from Good to Great

• Brown the sausage deeply. Let it develop plenty of color before removing it from the pot. Those browned bits become the foundation of the sauce.

• Cook the mirepoix longer than you think. Because the vegetables are finely processed, they release quite a bit of moisture. Cook them until that moisture evaporates and the mixture looks soft, concentrated, and lightly golden.

• Caramelize the tomato paste. Give it a full 2 to 3 minutes in the pot before adding any liquid. It should darken to a deep brick red for the fullest flavor.

• Try adding marinara. Sometimes the best ideas come to me a little later. Next time, I would replace 1 cup of the chicken broth with 1 cup of marinara for a deeper tomato flavor and an even saucier finish.

• Keep extra liquid nearby. One-pot pasta absorbs liquid quickly, so add hot broth or water in small splashes whenever it begins to tighten up. It should look slightly looser than you want when you turn off the heat.

• Finish it your way. A tablespoon or two of butter will make the sauce silkier, while a small splash of cream will make it richer and cozier. Neither is required, but both would be delicious.

• Don’t skip the final acidity. A teaspoon of sherry vinegar (or lemon juice) wakes up the sausage, beans, tomato, and Parmesan without making the pasta taste vinegary.

• Swap the parsley for kale. For a more classic pasta e fagioli feel, stir in 1 to 2 cups finely chopped kale during the last few minutes of cooking instead of finishing with parsley.

One-Pot Sausage Pasta e Fagioli (One-Pot Italian Sausage and White Bean Pasta)

Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients:

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Pickle lovers, this one’s for you. 🥒

I first made this pickle salsa last summer after seeing Freddsters share a version, and it was so delicious that I’ve been making it ever since.

It starts like a classic salsa verde with charred tomatillos, jalapeños, onion, and garlic, but then you take it a step further by blending in an entire jar of pickles and a generous splash of pickle juice. If you’re not a fan of pickles, or simply don’t feel like adding them, just be sure to add extra lime juice and salt to taste.

The result is a bright, tangy, wildly addictive salsa that’s perfect to enjoy as-is with chips or use to dress up your favorite tacos, burgers, or bowls.

Grillo’s Pickle Salsa Verde

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

Click here for the printable recipe

1 tablespoon olive oil
8–10 tomatillos, husks removed and rinsed
2 to 3 jalapeños, depending on your spice preference
1 serrano pepper, optional, for extra heat
1 medium white onion, quartered
3 garlic cloves, unpeeled
1 bunch cilantro (leaves + tender stems)
Juice of ½ lime, plus more to taste
32-ounce container Grillo’s Pickles, juice reserved, or your preferred pickle brand
½ cup reserved pickle juice
Tortilla chips, for serving

Note: To dry-char the vegetables, heat a large skillet over medium-high heat, then cook them without oil, turning occasionally, until softened and deeply blistered on all sides. This adds a slightly smokier flavor, but both methods will yield a delicious salsa.

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.

2. Once hot, add the tomatillos, jalapeños, serrano, if using, onion, and unpeeled garlic cloves. Cook for 10–15 minutes, turning occasionally, until everything is softened, blistered, and deeply charred on all sides. The more color you get, the deeper the flavor will be. Alternatively, arrange the vegetables on a baking sheet, toss with the olive oil, and roast at 450°F for 15–20 minutes, flipping halfway through, until softened and deeply charred.

3. Let the vegetables cool slightly, then peel the garlic and transfer everything to a blender.

4. Add the cilantro, lime juice, drained pickles, and ¼ cup of the reserved pickle juice. Blend until the salsa reaches your desired consistency, adding more pickle juice as needed. Leave it chunky or blend until smooth.

5. Taste and adjust with more pickle juice or lime juice as needed.

6. Serve immediately with tortilla chips, or refrigerate before serving to let the flavors deepen even more. Store in an airtight container in the refrigerator for up to 5 days.

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This recipe almost didn’t make it into this week’s newsletter.

I originally made this as a true one-pot pasta, letting the orecchiette cook directly in the sauce. I loved the idea, but after filming it and tasting it, the pasta released so much starch that the sauce lost that glossy, buttery al limone quality I was after. So, lesson learned: orecchiette isn’t my favorite pasta for a true one-pot recipe.

The second version was exactly what I’d been hoping for, though. Cooking the pasta separately while saving plenty of the starchy pasta water gave me so much more control over the sauce (who would’ve thought?). It’s still made in the same pot, still comes together with just a handful of ingredients and the cleanup is barely any different, but the end result is brighter, silkier, and so much closer to the spirit of al limone.

Lately I’ve been getting in my own head about the kinds of recipes I should be sharing, and this felt like a good reminder that simple doesn’t have to mean boring. Sometimes butter, lemon, Parmesan, and a good bowl of pasta really are enough. And while peas aren’t traditional in spaghetti al limone, if you’ve been here for a while, you already knew I was going to add them.

P.S. I’ve had a few people ask for the link to my big pasta pot, so here it is!

Orecchiette al Limone with Peas

Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

Click here for the printable recipe

1 pound orecchiette
3 lemons
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, divided
1 small shallot, finely diced
2 garlic cloves, grated or minced
1½ cups frozen peas (optional)
1 to 1½ cups finely grated Parmesan, plus more for serving (or Pecorino Romano)
2 tablespoons finely chopped chives, for serving

Instructions

1. Using a vegetable peeler, remove several wide strips of peel from 1 lemon, avoiding as much of the white pith as possible. Finely zest the remaining 2 lemons and set aside.

2. Bring a large pot of water to a boil. Add the strips of lemon peel as the water heats to lightly infuse it. Once boiling, remove and discard the peel, then season the water generously with salt.

3. Add the orecchiette and cook until 1 minute shy of al dente according to the package directions. Reserve 2 cups of the pasta water, then drain the pasta and set aside in the colander.

4. Return the same pot to medium-low heat. Melt 1 tablespoon of the butter. Add the shallot and a pinch of salt and cook until very soft, 2 to 3 minutes. You don’t want the shallot to pick up color; you want it to slowly melt into the butter.

5. Reduce the heat to low. Add the garlic and cook until fragrant, about 30 seconds.

6. Add about ¾ cup of the reserved pasta water, followed by the drained orecchiette and 1 tablespoon of the butter. Toss to combine.

7. Add the remaining 3 tablespoons butter, 1 tablespoon at a time, alternating with handfuls of Parmesan and small splashes of pasta water. Toss continuously until the cheese has melted and a smooth, glossy sauce forms. This may take a few minutes, so be patient and keep the heat low or turn it off completely. Only return the pot to low heat if necessary.

8. Add the frozen peas and toss until warmed through. Continue adding pasta water as needed, a splash at a time, until the sauce is glossy and slightly looser than you think it should be.

9. Once the sauce is silky and clings to the pasta, stir in the lemon zest, reserving a small pinch for garnish, 2 tablespoons lemon juice, and plenty of black pepper. Taste and add more lemon juice, salt, or black pepper as needed.

10. Divide among bowls and finish with chopped chives, additional Parmesan, the reserved lemon zest, and more black pepper. Serve immediately.

    Recipe note: Don’t be shy with the pasta water. The sauce should look slightly looser than you’d like in the pot, it will continue to thicken as it sits.

Shop the Kitchen Tools Used in This Recipe:

• Microplane

• Cutting Board

• 8” Chef’s Knife

• Stainless Saucier

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I know there are some angel hair haters out there, but I loooove it. Especially with shrimp, I feel like it’s the perfect noodle for it.

I’ve been trying to spend as little time over the stove as possible this summer, and since shrimp cook in literally two minutes, I wanted to throw together a quick and easy pasta for two that comes together in less than 30 minutes.

This version starts with seared shrimp, then builds a simple pan sauce with shallots, garlic, sun-dried tomatoes, and a splash of white wine before melting in creamy Boursin. I know Parmesan and seafood can be controversial, but when am I ever one to resist? Finish it with fresh lemon zest, torn basil, and an extra sprinkle of Parmesan, and you’ve got a simple summer dinner that’s just as perfect for a weeknight as it is for date night.

Tips to Take It from Good to Great

• Use the sun-dried tomato oil everywhere. Sear the shrimp in it and use it as part of the sauce. That flavor carries through the whole dish.

• Let the tomato paste caramelize. Give it a full 1–2 minutes until it turns brick red. It adds a subtle depth that makes the sauce tastes slightly more complex.

• Undercook the angel hair by about a minute. Finish it in the sauce with pasta water. Angel hair goes from perfect to mushy quickly.

• Add a tiny splash of pasta water at the very end. Right before plating, one last splash while tossing creates that glossy, restaurant-style finish.

• Reserve the prettiest shrimp. Instead of mixing every shrimp into the pasta, place a few on top of each nest of angel hair.

Boursin Shrimp Angel Hair with Sun-Dried Tomatoes

Serves: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

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There are very few sandwiches I crave more than a really good steak sandwich. It has to have tender slices of perfectly cooked steak, plenty of melty cheese, something crunchy, something creamy, and bread that’s crisp on the outside but still soft enough to bite into without everything sliding out.

This version checks every box. Juicy skirt steak is piled onto toasted ciabatta with melted provolone, peppery arugula, and a generous layer of creamy garlic avocado aioli. The finishing touch is a handful of crispy shallots, which add the perfect salty crunch to every bite. If you’re feeling ambitious, though, caramelized onions would be equally delicious. Just be sure to serve it with extra aioli on the side and plenty of napkins.

Steak Sandwiches with Avocado Garlic Aioli and Crispy Shallots

Serves: 4
Prep Time: 20 minutes
Freeze Time: 40 minutes

Ingredients:

Click here for the printable recipe

For the Crispy Shallots:

• 3 large shallots, thinly sliced

• Neutral oil, for frying (enough to cover 1 inch)

• Kosher salt

For the California Avocado Garlic Aioli:

• 1 ripe, Fresh California Avocado, seeded, peeled and quartered

• 1/2 cup mayonnaise

• 1 garlic clove

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt

• Black pepper, to taste

For the Steak:

• 1 1/2 pounds skirt steak

• Kosher salt and freshly cracked black pepper, to taste

For Assembly:

• 4 ciabatta rolls or pieces, halved

• 4 slices provolone cheese

• 1 ripe Fresh California Avocado, halved, seeded and sliced

• 2 cups arugula

Instructions

1. Fill a small saucepan with about 1 inch of oil and heat over medium heat. Add the shallots and cook, stirring often, until golden brown and crisp, 8–10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with a pinch of salt. Set aside.

2. Add the avocado, mayonnaise, garlic, lemon juice, Dijon, salt, and pepper to a food processor or blender. Blend until smooth and creamy. Refrigerate until ready to use.

3. Pat the steak dry and season all over with salt and black pepper. Heat a drizzle of oil in a cast-iron skillet over medium-high heat. Once the skillet is very hot, add the steak and cook until deeply browned and cooked to your desired doneness, about 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes before slicing thinly against the grain. Alternatively, grill the steak over high heat for about 2 to 3 minutes per side for medium-rare.

4. While the steak rests, toast the ciabatta until golden. During the last 1 to 2 minutes, top the bottom halves with the provolone and continue toasting until the cheese is melted.

5. Spread the avocado garlic aioli over both cut sides of the toasted bread. Layer the arugula over the bottom halves, followed by the sliced steak, crispy shallots, and sliced avocado. Top with the remaining pieces of bread.

6. Slice in half and serve immediately with extra avocado garlic aioli on the side, if desired.

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