• The Ultimate Flourless Chocolate Cake

    December 10, 2024Rob

    Recipe from America’s Test Kitchen which states, “For our ultimate flourless chocolate cake recipe, we wanted a texture somewhere between a substantial marquise au chocolat—that dense, buttery, and just slightly aerated chocolate mousse with a characteristic dry but creamy texture—and a heavy New York-style cheesecake, which requires the mouth to work for just a second before the stuff melts and dissolves with sublime flavor. To achieve this texture in our flourless chocolate cake recipe, we beat whole eggs into a foam and gently folded in bittersweet or semisweet chocolate and strong coffee or liqueur. Then we baked our cake in…

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  • Chili Dijon Pork Tenderloin

    November 12, 2024Rob

    Recipe that Anna found and made for dinner. It was delicious!

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  • Roasted Butternut Squash and Kale Salad

    November 12, 2024Rob

    Recipe shared by Jill for our nutrition reboot. Makes a delicious salad for lunch or dinner.

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  • Cozy White Bean Mushroom Stew

    November 10, 2024Rob

    Recipe shared by Jill for our nutrition reboot.

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  • Mediterranean Black-Eyed Pea Salad with Smoked Salmon

    November 10, 2024Rob

    Recipe that Jill shared with us for our nutrition reboot. Makes a delicious salad for a healthy lunch.

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  • Pumpkin Chia Seed Pudding

    November 8, 2024Rob

    Recipe that Jill shared with us for our nutrition reboot. My first attempt didn’t set but for my second attempt I used newer chia seeds and increased the amount and it set great and was delicious. Also nice with chopped nuts sprinkled on top and some oat or almond milk poured over it.

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  • Cozy Autumn Wild Rice Soup

    November 8, 2024Rob

    Recipe that Jill shared with us for our nutrition reboot. It was delicious!

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  • Peanut Butter Date Cookies

    November 6, 2024Rob

    Recipe that Jill made for us during our nutrition reboot. They are delicious, moist, sweet cookies.

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  • Pumpkin Almond Butter Cookies

    November 5, 2024Rob

    This is a recipe that Jill shared with us during our nutrition reboot. The cookies are tasty and a good, healthy choice at any time.

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  • Dijon Salmon

    November 5, 2024Rob

    This is a recipe that Jill shared with us during our nutrition reboot. It’s quick and delicious.

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  • 3 Ingredient Lemon Cookies

    November 5, 2024Rob

    A recipe shared by Jill who wrote, “Y’alllllll, Just baked these up – seriously some of the BEST cookies I’ve had, regular OR healthy! They got zero business being this good!”

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  • Turkey White Bean Pumpkin Chili

    November 4, 2024Rob

    This is a recipe that Jill shared with us during our nutrition reboot. It’s delicious and pretty easy to make. When we made it, we skipped the slow cooker method and just made it in a pot on the stove and it turned out great!

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  • 10 Minute Chickpea Tuna Salad

    November 4, 2024Rob

    This is a recipe that Jill shared with us during our nutrition reboot. It’s delicious and quick to make. A great lunch option.

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  • Date Sweetened Chocolate Chip Cookies

    October 30, 2024Rob

    This is a recipe that Jill shared with Anna for us to make during our nutrition reboot.

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  • Chocolate Salami

    October 29, 2024Rob

    Recipe that Anna found and we tried during our 14 day nutrition reboot with Jill. It’s sweet and delicious and would eat it outside the reboot.

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  • One-Pot Clam Bake

    October 7, 2024Rob

    Recipe that Anna uses for her annual Clam Bake.

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  • Tuna Noodle Casserole

    May 20, 2024Rob

    From a recipe that Cate shared with Anna that was originally gluten-free and dairy-free that we modified using gluten and dairy and increased some of the ingredient quantities and it was delicious!

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  • Copycat Chipotle Chicken

    May 20, 2024Rob

    This is a recipe that Scott shared with Heather, who made it for a big family dinner when Anna and I were visiting and it was Delicious. Anna and I then made it for her family and it turned out great again.

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  • Easy Homemade Tortillas

    March 4, 2024Rob

    Recipe I found on TikTok. I made them and they’re a quick and easy way to make delicious tortillas.

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  • Healthy Peanut Butter Twix Bars

    February 26, 2024Rob

    Recipe that Anna found and made and they were delicious! They’re vegan and gluten-free.

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  • Katie Parla’s Neapolitan-Style Pizza Dough

    April 10, 2021Rob
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  • King Arthur Flour’s Pizza Crust

    October 25, 2020Rob
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  • Tuscan Steak

    September 21, 2020Rob
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  • Shrimp Jambalaya

    August 18, 2020Rob

    NY Times recipe from Pierre Franey who states, “The chef Paul Prudhomme’s unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.”

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  • Ken Forkish’s Smooth Pizza Sauce

    August 9, 2020Rob

    Ken states, “This is a smooth tomato sauce flavored with dried oregano, along with optional garlic and chile flakes. Use the best-quality dried oregano you can get; if you can find Calabrian oregano, all the better. Although including chile flakes isn’t traditional for Neapolitan pizza, I like the zip. If you can’t find San Marzano tomatoes, use the best-quality canned plum tomatoes available.” Makes enough sauce for five 12-inch round pizzas.

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  • Salmon Cobb Salad

    June 6, 2020Rob

    Recipe from Natasha’s Kitchen which states, “Salmon Cobb Salad is a modern spin on the classic American Cobb salad. We swapped chicken for salmon which pairs so well with the cilantro lime dressing. This cobb salad recipe is fresh, healthy, and gets RAVE REVIEWS!”

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  • Overnight Straight Pizza Dough

    May 23, 2020Rob

    This recipe makes five 340g balls (or six 285g balls) Each of which will yield a pizza-stone pizza about 12 inches in diameter or a thick-crust iron skillet pizza. Sample Schedule: Mix at 7pm, shape into dough balls at 7am the next morning, and make pizza that evening or any time over the next 2 days.

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  • New York Style Pizza Dough (Cold Rise)

    April 15, 2020Rob
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  • Indoor Pulled Chicken

    March 30, 2020Rob

    Recipe from America’s Test Kitchen which states, “Do not trim the fat from the chicken thighs; it contributes to the flavor and texture of the pulled chicken. If you don’t have 3 tablespoons of fat to add back to the pot in step 3, add melted butter to make up the difference. We like mild molasses in this recipe; do not use blackstrap. Serve the pulled chicken on white bread or hamburger buns with pickles and coleslaw.”

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  • Roasted Salmon Glazed With Brown Sugar and Mustard

    March 29, 2020Rob

    NY Times recipe from Sam Sifton who states, “This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you’ll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them…

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  • Hunter’s Easiest Ever Bread

    March 21, 2020Rob

    This is the overnight bread recipe that Hunter used for a fundraiser in San Diego.

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  • Pasta e Ceci

    February 24, 2020Rob

    NY Times recipe from Colu Henry who states, “There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you…

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  • One-Pot Rice and Beans

    December 11, 2019Rob

    NY Times recipe from Ali Slagle who states, “Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the…

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  • Pasta e Fagioli

    November 8, 2019Rob

    Recipe from Natasha’s Kitchen who states, “Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food. I wouldn’t recommend freezing Pasta e Fagioli. Generally, freezing soups with pasta is not a good idea. When the noodles defrost, they tend to turn to mush, ruining the texture of your soup.”

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  • Pumpkin Chocolate Chip Cookies

    October 1, 2019Rob
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  • Chicken Fried Rice

    September 29, 2019Rob

     Recipe from Natasha’s Kitchen who states, “Chicken Fried Rice is one of our go-to EASY 30-minute meals. Fried Rice is perfect for meal prep and a genius way to use leftovers. It’s actually even better with leftover rice.”

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  • Easy Chicken Noodle Soup

    September 12, 2019Rob
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  • Stupid-Simple Grilled Ribs

    September 4, 2019Rob

    Bon Appetit recipe from Lauren Schaefer who states, “Call us crazy, but we think these three-ingredient charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind. They develop a crispy crust as they cook for just 15 minutes on each side, and despite the ridiculously short ingredient list, they’re still plenty flavorful and juicy due to the high fat content in the ribs.”

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  • Crockpot French Dip Sandwiches

    August 14, 2019Rob
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  • Sweet Mustard Chicken

    August 14, 2019Rob
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  • Crockpot Chicken Curry

    August 14, 2019Rob
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  • Grilled Baby Back Ribs

    May 28, 2019Rob

    NY Times recipe from Sam Sifton who states, “We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious. This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.”

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  • Ricciarelli

    May 12, 2019Rob

    “Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron”

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  • Lemon Chicken Thighs

    April 29, 2019Rob

    Recipe by Molly Baz from Bon Appetit who states, “Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin’s. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that’s what you’re going to want to drag each bite of chicken through. And to think it’s only Tuesday.”

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  • White Bread with 80% Biga

    April 13, 2019Rob

    Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza or focaccia. Sample Schedule: Mix the biga at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.

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  • Harvest Bread with Poolish

    April 13, 2019Rob

    Ken states, “[This] bread has aromas that remind me of wheat fields at harvest. If you like, you can coat the proofing baskets with bran before placing the shaped loaves inside. The bran will adhere to the loaves and, when baked, will give the bread an extra degree of crunch. This recipe also works well without any bran in the dough. Either way, the poolish imparts a buttery flavor that marries well with the other ingredients.” Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Mix the poolish at 6pm, mix…

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  • 50% Whole Wheat Bread with Biga

    April 12, 2019Rob

    Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Mix the biga at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.

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  • White Bread with Poolish

    April 10, 2019Rob

    Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza and focaccia. Sample Schedule: Mix the poolish at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.

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  • Saturday 75% Whole Wheat Bread

    April 3, 2019Rob

    Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Begin at 9:30am, finish mixing at 10am, shape into loaves at 3pm, and bake at 4:15pm. The bread will come out of the oven a little after 5pm.

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  • Overnight 40% Whole Wheat Bread

    April 3, 2019Rob

    Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. You can use this recipe schedule and yeast quantity as a starting point for variations using different blends of flours. If you decide to experiment with the ratio of whole wheat to white flour, keep in mind that the more whole grain flour you use, the more water you’ll need to achieve the same dough consistency. Sample Schedule: Mix at 1pm, shape into loaves at 6pm, proof in the refrigerator overnight, and bake at 8am the next morning. The bread will come out of the…

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  • Saturday White Bread

    April 2, 2019Rob

    Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza or focaccia. You can also make this bread with 10% whole wheat flour for the round, earthy flavor it adds. Simply make this recipe with 900g white flour and 100g whole wheat flour. Sample Schedule: Begin at 9:30am, finish mixing at 10am, shape into loaves at 3pm, and bake at 4:15pm. The bread will come out of the oven a little after 5pm.

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  • Overnight White Bread

    March 30, 2019Rob

    Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia or iron-skillet pizza. Sample Schedule: Mix at 7pm, shape into loaves at 8am the next morning, and bake at 9:15am. The bread will come out of the oven a little after 10am.

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  • Corned Beef with Vegetables

    March 19, 2019Rob
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  • Homemade Tortillas

    March 18, 2019Rob
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  • Simple Crusty Bread

    February 23, 2019Rob

    NY Times recipe from Nick Fox who states, “We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise,…

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  • Chef Elisa’s Homemade Pasta

    February 2, 2019Rob
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  • Chef Elisa’s Grandma’s Pizza Crust

    February 2, 2019Rob
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  • Fast Focaccia

    January 18, 2019Rob

    Washington Post recipe from Becky Krystal who states, “If you’ve never baked bread before, you will especially love making this crisp on the outside, chewy on the inside riff on a traditional Italian focaccia — because it is simple and requires no kneading. The recipe makes enough dough for two loaves, because for the same amount of work, why not? Bake them both at once, or chill half of it for a later second loaf. You’ll need one or two 9-inch round cake pans with sides at least 2 inches tall. If you don’t have a baking stone, you can…

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  • Streusel Topping

    January 6, 2019Rob

    Mark states, “This topping is like a delicate, crumbled nut cookie, lovely on any crisp or sprinkled on quick breads, muffins, tarts, or pies before baking. Use whole wheat flour for an earthy flavor; vary nuts and spices to complement a particular flavor in the food its topping; or add 3 tablespoons cocoa powder for a chocolate-crumble topping.”

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  • Better Homes and Gardens Apple Pie

    January 6, 2019Rob
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  • Beef Stew

    November 25, 2018Rob
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  • Basil Pesto

    November 9, 2018Rob

    NY Times recipe from Samin Nosrat who states, “Though pesto means ‘pounded’ in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think…

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  • Skillet Chicken Potpie

    October 19, 2018Rob

    NY Times recipe from Alison Roman who states, “Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it’s for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No…

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  • Donna’s Banana Bread

    September 16, 2018Rob
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  • Curried Coconut Chicken

    September 6, 2018Rob
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  • Slow Cooker Ribs

    August 20, 2018Rob
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  • Tuscan Ribs

    August 3, 2018Rob
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  • Jim Lahey’s No-Knead Pizza Dough

    June 28, 2018Rob
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  • Classic Deviled Eggs

    March 7, 2018Rob

    NY Times recipe from Alex Witchel who states, “This recipe is adapted from ”U.S.A. Cookbook,’ a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here – no lemongrass or curry or pesto – just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you’re feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.”

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  • No-Knead Artisan Bread

    January 16, 2018Rob

    Jim Lahey Video: Sources for Jim Lahey Versions: Book – “How to Cook Everything” by Mark Bittman, p. 833. Video – https://cooking.nytimes.com/recipes/11376-no-knead-bread. Simply So Good Video: Source for Simply So Good Version: http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html

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  • Sheranian Family Snickerdoodles

    December 11, 2017Rob
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  • Sautéed Chicken Breasts With Tarragon

    November 6, 2017Rob

    NY Times recipe from Kim Severson who states, “As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.”

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  • Backyard Flank Steak Teriyaki

    July 17, 2017Rob

    NY Times recipe by Jeff Gordinier who states, “This sweet-and-salty steak comes from the writer Jeff Gordinier’s mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.”

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  • Challah

    July 11, 2017Rob
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  • Crock Pot Honey Garlic Chicken

    May 25, 2017Rob
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  • Cast-Iron Steak

    May 8, 2017Rob

    NY Times recipe from Julia Moskin who writes, “This isn’t steakhouse steak; it’s your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not…

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  • Grilled Pork Skewers With Peanut-Basil Sauce

    May 5, 2017Rob

    NY Times recipe by Mark Bittman who states, “Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it’s ready in minutes, on the grill pan, the grill, or even the broiler.”

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  • Pork Roast

    May 4, 2017Rob
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  • Barbecued Chicken

    April 12, 2017Rob

    NY Times recipe from Sam Sifton who states, “Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.”

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  • Chicken Under a Brick

    April 7, 2017Rob

    NY Times recipe from Mark Bittman who states, “It isn’t easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn’t seem terribly…

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  • Indian Fry Bread

    April 6, 2017Rob
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  • Focaccia Facile e Veloce

    March 25, 2017Rob
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  • Roberta’s Pizza Dough

    March 24, 2017Rob
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  • Classic Risotto

    January 23, 2017Rob
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