When I was a teenager, I went to France for the first time. I remember sitting in a little cafe and my mom ordered a Nicoise salad. Apart from the anchovies, it was like heaven. All the veggies were crisp and you could design each bite exactly how you wanted it. 

There are many variations to short ribs. Sometimes they’re braised low and slow. Sometimes they’re cooked all on the stove top. Sometimes they’re made almost like a beef stew or a brisket. I found that this way was my favorite from a flavor and consistency perspective - I’d say it is most similar to a brisket.

When butternut squash is in season, its flavors are so comforting. When you pair the sweet and nutty taste of butternut squash with the creaminess of a risotto you’ve got yourself fall’s newest favorite meal!

Buffalo-anything and I’m in. When you need to grab and go or find quick meals for busy days, this dish will come to the rescue.

Branzino is a mild tasting white fish that is very flakey and delicate when cooked correctly. The herb-y olive oil elevates the dish and makes you want to spoon it into your mouth like soup.

Curries are my go-tos in the Winter, I don’t know why but it’s all I crave. When ordering Thai or Indian dishes, I marvel at the flavors and always wanted to figure out how to recreate that intensity.

Inspired by two pastas I ate this summer at Il Pirate and Il San Pietro… In this dish, you’ll elevate the pasta and the lobster with simple and fresh flavors… as the Italians do.

Charlie Bird has become somewhat of a downtown NYC staple. You can never outdo your restaurant faves, nor should you! But, when I had this salad, I couldn’t wait to go there again to have it. Naturally during lockdown, I had to figure out a way to make it from home!

Why is this called the Bodega Chopped Salad? Well first things first, it’s chopped. Like, really chopped. So, if you’re not from the tristate area, a bodega is a glorified convenience store. But, when I tell you a lot of them put out some of the best food in the city, I’m not lying.

Let’s first talk about the fact that you can use salsa verde on SO MANY THINGS. Tomatillos make this dish so you need to know all the things about them before you dive in.

Sushi as an art has such specific technique, that I thought I’d start with something a little more simple in terms of preparation, which is why I started with Poke.

Not your everyday burger… it’s smashed! What’s the difference between a normal and a smashed burger? Let’s find out.

What if carnitas and al pastor had a baby? This recipe would be it. Untraditional, unique, but flavorful and delicious none the less.

Green Valley canned peas are picked, canned in water, at their freshest. So, give it a try before you comment. Also it makes the dish that much easier (and quicker) to prepare. Don’t forget to rinse the peas before use.

The skirt steak MAKES this dish because the thinness of the meat allows for it to really sear and even creates a nice crisp. The marinade is 4 ingredients but so flavorful and works as a create sauce as well.

This recipe is everything I like in a weeknight meal. Healthy, light, but filling! You got your protein, starch, and greens - what more could you ask for?

Duck should not be intimidating, nor should french cooking! This recipe is as easy as grilling chicken and wayyy more impressive.

This dish is my take on pad thai - comforting, rich, with a side of veggies.

The juiciest and easiest roasted chicken recipe you could ever ask for. With a side of simple and tasty roasted veggies. A perfect, healthy dinner all in one pan!

This is without a doubt the juiciest turkey recipe you can find. And yes, it is still juicier than a deep fried bird… and much safer.