This pasta is salty, tangy, creamy, rich, and just a little funky!! Castelvetrano olives bring their signature buttery, briny flavor, while blue cheese and parmesan melt into a silky cream sauce. Lemon keeps everything bright and balanced!

It feels special enough for a girls night in or date-night dinner but comes together in about the time it takes to boil the pasta.

Use whatever pasta shape you like but the mafaldine is really beautiful and holds she sauce nicely!

Serves: 2

Time: 20 minutes

Ingredients

• 2 servings mafaldine pasta

• 1 tablespoon olive oil

• 1 shallot, thinly sliced

• 5 garlic cloves, thinly sliced

• 2-3 tablespoons blue cheese or Gorgonzola

• 1/4 cup freshly grated parmesan, plus more as needed

• 1/4 cup heavy cream

• 1 teaspoon honey

• 1/2 teaspoon fresh lemon zest

• 1 teaspoon fresh lemon juice

• 1 cup Castelvetrano olives

• 3 tablespoons olive brine

• 1 teaspoon freshly cracked black pepper

• Up to 1 cup reserved pasta water, as needed

For serving:

• Freshly grated parmesan

• Finely chopped chives

• Red pepper flakes

• Blue cheese crumbles, optional

• Extra Castelvetrano olives, optional

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the mafaldine until al dente, according to package directions.
   Before draining, reserve at least 1 cup of pasta water. Drain the pasta and set aside.

2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.

3. Add the sliced shallot and garlic. Cook gently, stirring occasionally, until softened and fragrant, about 3–5 minutes. Keep the heat relatively low so the garlic softens without browning or burning.

4. Add about 1/4 cup reserved pasta water to the skillet, followed by the blue cheese or Gorgonzola.
   Stir until the cheese has melted into the liquid and the mixture begins to look creamy.

5. Add another 1/4 cup pasta water, the heavy cream, honey, and 1/4 cup parmesan. Stir each one in as you add it, over low heat until everything is melted and combined into a smooth sauce.

6. Add the cooked mafaldine along with the lemon zest, lemon juice, black pepper, Castelvetrano olives, and olive brine.

7. Toss gently until the pasta is completely coated in the sauce.
   Add more reserved pasta water, a splash at a time, as needed. The finished sauce should be glossy and loose enough to cling to the pasta rather than feeling thick or heavy.

8. Add additional parmesan to taste — this is a good place to measure with your heart. If you really love blue cheese (and so does whoever else is eating, you can try melting in another tablespoon to make the flavor more pronounced!

9. Taste before adding any salt. The olives, brine, blue cheese, and Parmesan all bring plenty of salinity on their own.

10. Divide between bowls and finish with finely chopped chives, red pepper flakes, and plenty of freshly grated parmesan.

For even more blue cheese flavor, add a few crumbles on top along with extra Castelvetrano olives.

Tips

Keep the heat low once the cheese goes in. High heat can cause the cream and cheese sauce to separate. Gentle heat plus starchy pasta water will give you a much silkier sauce.

Don’t skip the pasta water. The starch helps emulsify the cheese, cream, and olive oil into a glossy sauce and lets you adjust the consistency as you toss. It thickens up quickly!

Taste before salting. This pasta gets salt from several different ingredients, especially the olive brine. It may not need any additional salt at all.

Blue cheese versus Gorgonzola: Either works. A milder, creamier Gorgonzola will give you a softer blue-cheese flavor, while a stronger blue cheese will make it more pronounced.

Castelvetrano olives are ideal here because they’re buttery and mild rather than aggressively briny, which keeps the olive flavor from overpowering the creamy sauce.

My favorite part of these? The Chipotle refried beans. I also included crispy potato wedges, soft scrambled eggs, cheddar cheese, and a pinch of cilantro.

And guess what? You can easily alter these to your own preferences! You could add meat (such as sausage, bacon, pulled chicken), lettuce, avocado, rice, or a yummy corn salsa. I like to make myself one that’s simply beans, cheese, and a pinch of cilantro. It feels nostalgic.

The measurements below will give you enough for 4-6 burritos depending on the size of your tortillas and how full you fill them.

Chipotle Refried Beans

*this the same as my refried beans recipe that I use as a side dish but without the extra toppings or sour cream.

Ingredients

• 2 (15 oz) cans pinto beans

• 1/2 Vidalia or yellow onion, thinly sliced or diced

• 3 garlic cloves, chopped

• 3 tablespoons avocado oil

• 1 1/2 cups chicken or beef broth, as needed

• 1 chipotle pepper in adobo sauce (the kind that comes in a can)

• 1 tablespoon adobo sauce

• Salt + black pepper, to taste

• About 1/2 can water

Instructions

1. Heat the avocado oil in a medium saucepan or skillet over medium heat.

2. Add the onion and garlic and cook for 3–5 minutes, stirring occasionally, until softened and fragrant. You don’t need much browning here — you just want the aromatics tender.

3. Drain both cans of pinto beans, but do not rinse them. The little bit of starch left on the beans helps give the finished dish a creamier texture.

4. Fill one of the empty bean cans about halfway with water. Add the drained beans and the water to the pot.

5. Reduce the heat to medium-low and bring everything to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until some of the liquid has evaporated and the beans begin to soften further.

6. Add about 3/4 cup of the broth and continue simmering for another 10 minutes.

7. Add the chipotle pepper and 1 tablespoon adobo sauce, and a splash of broth to help them blend in the following step.

8. Blend until you reach your preferred consistency using an immersion blender directly in the pot, or carefully transfer the mixture to a countertop blender.

   For chunkier beans, reserve about 1/4 cup whole beans before blending and stir them back in afterward.

9. Add more broth, a little at a time, until the beans reach your preferred consistency. They will continue to thicken slightly as they sit, so I like to leave them just a touch looser than I ultimately want them.

10. Taste and season with salt and freshly cracked black pepper as needed.

Tips

If the beans become too thick, simply loosen them with another splash of broth or water. If they’re too loose, simmer them uncovered for a few more minutes.

Start conservatively with salt, especially if your broth and canned beans are already salted.

Roasted Potatoes

1. Cut about 1 pound of baby yellow potatoes into small cubes or wedges. Thinly slice two small shallots. Toss with a few tablespoons of olive oil and about two tablespoons of everyday seasoning blend that has some combination of salt, pepper, onion powder, paprika, and herbs.

2. Preheat your oven to 425°F and line a baking sheet with parchment paper.

3. Transfer the seasoned potatoes to the baking sheet and spread them out in an even layer.

4. Bake for 30-45 minutes, flipping every 10-15 minutes. Keep a close eye on them towards the end to ensure they don’t get burned!

5. Remove from the oven and set aside.

Scrambled eggs

1. Crack 8 eggs into a small bowl and whisk with a fork. Add in a splash of whole milk or heavy cream and a pinch of salt and pepper. Whisk again until you see small bubbles forming on the surface.

2. Heat your skillet and add in a drizzle of oil and a knob of butter. Pour in your eggs and scramble over medium low heat.

3. Turn off the heat once the eggs are about 90% scrambled and let the final 10% cook from residual heat, this will help keep them from overcooking.

Other:

• 4-6 large burrito sized tortillas (Vista Hermosa tortillas are my favorite!!)

• A block of white cheddar, freshly grated

• Cilantro: stems and leaves finely diced

• Sauce ideas: chipotle ranch, sour cream, hot sauce, salsa

Assembling!!

1. Heat your tortilla on the stove (medium heat, about 20 seconds each side) or in the microwave (18 seconds). I recommend doing this one at a time, as you’re making them, so they stay warm.

2. Add a 1/4 cup scoop of beans and spread them out into the middle of the tortilla.

3. Top with eggs, potatoes, cheese, and cilantro (or whatever your preferred combo is!!).

4. To roll, fold in the sides then roll the bottom side (closest to you) up and over the center. Be sure to keep the sides folded in so it stays sealed! Roll the top over until you have a nicely wrapped little burrito.

5. Optional: crisp one or two sides of each burrito in a skillet. To do this, just heat a nonstick skillet over medium. Place the burrito seam-side-down in the pan and leave it for 2 minutes. Carefully check to see if it’s golden brown and if it is, either flip and repeat on the other side or just remove from the skillet!

6. You’re done!! Enjoy right away or wrap up to store in the fridge (2-3 days) or freezer.

This recipe makes about a cup of fresh basil pesto!

Ingredients

• 3 cups fresh basil leaves, loosely packed

• 3 garlic cloves

• 1/3 cup extra virgin olive oil, plus more as needed

• 2 tablespoons fresh lemon juice

• 2–3 tablespoons Parmesan (I add a few chunks straight from the block but you can add it already grated)

• Pinch of kosher salt

Instructions

1. Add the garlic, lemon juice, salt, and a few tablespoons of olive oil to a food processor. Blend until the garlic is finely puréed, stopping to scrape down the sides as needed.

2. Add half of the basil and half of the Parmesan. Pulse until roughly chopped.

3. Add the remaining basil and Parmesan and pulse again until everything is evenly broken down.

4. Pour in another 2 tablespoons olive oil and blend.

5. With the food processor running, slowly drizzle in additional olive oil as needed until the pesto reaches your preferred consistency. I like mine thick and spoonable, with little flecks of basil, garlic, and Parmesan still visible. If you prefer a smoother pesto, simply continue blending and add a little more olive oil.

6. Taste and adjust with more salt, lemon juice, Parmesan, or olive oil as needed.

Storage

Store the pesto in an airtight container in the refrigerator for up to 5–7 days.

For the best color, smooth a thin layer of olive oil over the surface before covering. This helps limit exposure to air and slows browning.

Tip

Try not to over-process the basil for too long, especially if your food processor runs warm. Excess heat can dull the pesto’s bright green color and fresh flavor.

Because parmesan is salty, I’d start but only adding a pinch of actual salt. Taste before adding more to make sure it’s not overly salted.

My favorite part of any soup recipe is adding toppings - this one you can get creative with! I kept it pretty classic this time - sour cream, cheddar, jalapeño, green onion - but blue cheese and chives would be really fun.

Time: 45 minutes
Serves: 4

Ingredients

• 1 carton chicken stock

• 1 lb sausage like mild italian or classic everyday

• 2-3 tablespoons avocado or olive oil

• 1/2 medium yellow onion, diced

• 2 leeks, cleaned and thinly sliced

• 1/2 lb Yukon gold or yellow baby potatoes (about 2 cups diced)

• Corn:

  • 1 standard bag frozen sweet yellow corn, or

  • 5 ears fresh corn, kernels cut from the cob

• 1 canned chipotle pepper in adobo, plus a little adobo sauce

• 1 tablespoon dijon mustard

• 1/2 cup heavy cream

• Salt + pepper to taste

For serving:

• Sliced green onion

• Freshly grated white cheddar (blue cheese would be fun too!)

• Fresh cilantro

• Sour cream

• Jalapeño

Instructions

1. Heat a tablespoon of olive oil in a Dutch oven or other heavy-bottomed pot over medium heat. Once shimmering, add the sausage.

   Break the sausage into bite-sized pieces as it cooks, but don’t stir constantly. Letting it sit for a minute or so between stirs will help it develop crispy, browned edges.

   If the sausage begins sticking, add a small splash of broth to loosen it. Once browned and cooked through, transfer the sausage to a bowl and keep covered. Don’t clean out the pot — those browned bits add flavor.

2. Reduce the heat to medium-low. Add the onion and leek and cook for 2–3 minutes until softened.

   Once the onion is translucent and softened, add a splash of broth and scrape up any browned bits from the bottom of the pot. Add a pinch of salt and pepper.

3. Add the corn and diced potatoes and another small splash of broth. Stir, cover, and cook for about 3 minutes. For even more corn flavor, scrape the cobs with the back of your knife after removing the kernels and add any milky pulp to the pot.

   If anything starts sticking or browning too quickly, lower the heat.

4. Add the rest of the chicken stock into the pot. Place 3 of the corn cobs into the pot, this adds more flavor to the broth. Bring to a simmer and cover for about 10 minutes to let everything get really soft.

5. Remove the corn cobs. Transfer about 2 cups of the corn and potato mixture to a food processor or blender. Add in the chipotle pepper and a spoon of adobo sauce. Blend for 60 seconds, until its smooth. Stir it back into the pot along with a tablespoon of dijon mustard and bring to a low simmer.

6. Add the cooked sausage back to the pot along with the heavy cream.

   Simmer on low for a couple of minutes. Taste and add salt or pepper as needed. Turn the heat off.

7. Divide into bowls and finish with your preferred toppings.

Enjoy! Let me know what you think or if you have any questions in the comments below.

all my best, Anna

This dish comes together in 40 minutes or less making it a great way to pack some veggies in on a weeknight. Did I mention there’s a whole head of cabbage in here?? I used a pointed cabbage but green or white cabbage would also work well!

Momofuku’s other new sauces, including Momoyaki and Sweet & Sour would also work well in this dish! You can see the full line up here and find them at Whole Foods, Albertsons, Target, and Sprouts.

Savory, gingery, and packed with vegetables, these steak noodles are an easy one-pan dinner with lots of texture and flavor. The cabbage melts down until its silky and glossy just like the egg noodles.

Serves: 4
Time: About 35–40 minutes

Ingredients

• 1 lb skirt steak

• 3 servings dry egg noodles

• 3–4 tablespoons Momofuku Miso Ginger Sauce

• 1-inch piece fresh ginger, grated or cut into thin matchsticks

• 4–6 cloves garlic, roughly chopped

• 5 oz oyster, beech, or shiitake mushrooms, cut into bite-size pieces

• 1 small head green, white, or pointed cabbage

• 4–6 green onions

• 2 tablespoons avocado oil

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 1–2 tablespoons chili crunch, plus more to taste

• Freshly cracked black pepper

• Salt, as needed

• 1 cup reserved pasta water, as needed

Instructions

1. Cook the noodles. Bring a pot of salted water to a boil and cook the egg noodles until just al dente.

   Before draining, reserve 1 cup of pasta water. Drain the noodles, cover, and set aside.

2. Prep the steak. Thinly slice the skirt steak against the grain and toss with 1–2 tablespoons miso ginger sauce.

   If you have time, let it marinate for 15–30 minutes, but you can also cook it right away.

3. Prep the vegetables. Quarter the cabbage, remove the core, and thinly slice. Cut the mushrooms into bite-size pieces if needed. Cut most of the green onions into roughly 1-inch pieces, reserving a couple tablespoons of thinly sliced green onion for serving.

4. Cook the aromatics and steak. Heat 2 tablespoons avocado oil in a large skillet over medium heat.

   Add the ginger and garlic and cook for about 30–60 seconds, just until fragrant.

5. Increase the heat to medium-high and add the steak in as even a layer as possible.

   Cook for about 1–2 minutes per side, or until browned but still tender. Transfer the steak, ginger, and garlic to a bowl and set aside.

6. Cook the mushrooms. Reduce the heat to medium and add the mushrooms to the skillet. Season lightly with salt.

   Cook for about 5 minutes, stirring occasionally, until softened and beginning to brown. Add a small splash of reserved pasta water if the pan gets too dry or starts to stick.

7. Wilt the cabbage. Add the sliced cabbage and reduce the heat to medium-low.

   Cover and cook for about 10–15 minutes, stirring every few minutes, until the cabbage is tender and has reduced to roughly half its original volume.

8. Return the steak mixture to the skillet along with the green onion pieces, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Stir to combine.

9. Add the cooked egg noodles, a splash of reserved pasta water, and another 2 tablespoons miso ginger sauce.

   Toss gently until the noodles are evenly coated and everything is heated through.

10. Stir in 1–2 tablespoons chili crunch and plenty of freshly cracked black pepper.

Add another splash of pasta water if needed to loosen the sauce.

11. Divide between bowls and finish with thinly sliced green onion and extra chili crunch, if you like.

Tips

Slice the skirt steak against the grain for the most tender texture.

Don’t overcook the steak at the beginning — it will warm through again when you add it back to the pan.

If your cabbage is especially large, you may not need the entire head. Add it in batches and stop when the skillet feels full enough for the amount of noodles and steak.

The miso ginger sauce, soy sauce, and chili crunch can all be fairly salty, so taste before adding extra salt.

Shepherds pie traditionally uses ground lamb while a cottage pie traditionally uses ground beef. I decided to use ground bison and call this one a Prairie Pie as a special nod to my midwestern roots. Bison is leaner than beef or lamb and has cleaner and mildly earthy taste but is not gamey like venison would be.

For the Filling

• 1 lb ground bison

  • Ground lamb or beef also work

• 1 1/2 cups diced yellow or sweet onion (about half of a large onion)

• 1 1/2 cups diced fennel (one small bulb)

• 2 tablespoons olive oil

• 4 Roma tomatoes, halved lengthwise

• 2 tablespoons tomato paste

• 1–2 cups beef or chicken broth, as needed

• 1 1/2 cups frozen peas

• 1 teaspoon Italian seasoning

• 1 teaspoon Worcestershire sauce

• 2 tablespoons heavy cream

• Salt + freshly cracked black pepper, to taste

For the Ricotta-Leek Mash

• 2 medium yellow potatoes, peeled and cut into 1-inch chunks

• 1/2 cup chopped leek, thoroughly rinsed

• 2 tablespoons butter

• 1/2 cup ricotta

• 2 tablespoons sour cream

• Salt + freshly cracked black pepper, to taste

For Serving

• Freshly grated Parmesan

• Chopped chives

Instructions

1. Make the potato topping. Add the peeled and chopped potatoes and leek to a saucepan. Season generously with salt and cover with cold water.

   Bring to a boil, then reduce to a gentle boil and cook for about 20–25 minutes, or until the potatoes are very tender and can easily be crushed with the back of a fork.

2. Drain well, then return the potatoes and leeks to the warm pan. Add the 2 tablespoons butter and mash until mostly smooth.

   Add the ricotta and sour cream and continue mashing or whisking gently until creamy and fluffy. Season with salt and pepper to taste, then set aside.

3. Make the filling. Preheat the oven to 400°F.

   Heat a large skillet over medium heat. Add the olive oil, onion, and fennel with a pinch of salt and pepper.

   Cook for about 5 minutes, until the vegetables have started to soften.

4. Add the ground bison and break it into an even layer. Season lightly with salt and pepper, cover, and cook for about 3 minutes.

5. Stir the bison mixture, then nestle the halved Roma tomatoes cut-side down over the meat.

   Cover again and cook over medium-low heat for about 5 minutes, allowing the tomatoes to steam and soften.

6. Remove the lid. Using tongs, gently peel away the tomato skins; they should come off easily.

   Use a potato masher or meat chopper to break down the tomatoes and bison into a chunky, saucy mixture.

7. Stir in the tomato paste and cook for 1–2 minutes, allowing it to darken slightly.

8. Add 1 cup broth, Italian seasoning, Worcestershire sauce, and frozen peas.

   Cover and cook for about 3 minutes, then stir everything together.

9. Stir in the heavy cream. Add additional broth, a little at a time, as needed.

   You’re looking for the consistency of a thick gravy — saucy and spoonable, but not soupy.

10. Remove the filling from the heat and let it cool for about 5–10 minutes. This makes it easier to add the potato topping without the two layers blending together.

11. Transfer the filling to a 9x9-inch baking dish or divide between individual gratin dishes.

12. Spoon the potato mixture into a gallon-size zip-top bag and snip about 1 cm off one bottom corner.

    Pipe the potatoes evenly over the filling. A loose zigzag or wavy pattern gives you lots of little ridges that will brown nicely in the oven.

    You can also simply spoon the potatoes over the filling and rough up the surface with a fork.

13. Bake at 400°F for about 30 minutes, until the filling is bubbling around the edges and the potato topping is beginning to turn golden.

    For extra browning, broil for 1–2 minutes at the end, watching closely.

14. Let rest for 10 minutes before serving.

15. Finish with freshly grated Parmesan and chopped chives.

Tips

Bison is quite lean, so avoid cooking it aggressively for too long before the casserole goes into the oven. The broth, tomatoes, and cream help keep the filling juicy.

Letting the filling cool slightly before piping on the potatoes helps keep the layers distinct.

If your filling still looks loose before assembling, let it simmer uncovered for a few minutes rather than relying on the oven to thicken it.

For the crispiest potato topping, create plenty of ridges with your piping bag or a fork — those raised edges will brown first.

Baking soda helps the beef brown more deeply, while apricot jam adds just enough sweetness to balance the curry, lime, and fish sauce. The result is a savory, lightly spicy ground beef bowl with a silky yellow coconut curry sauce.

Serves: 2
Time: About 35 minutes

Ingredients

• 1 cup jasmine rice, or other long-grain rice

• 1 lb ground beef

• 1/4 teaspoon baking soda

• 1 tablespoon water

• Salt + black pepper, to taste

• 1 teaspoon Korean chili flakes, optional

• 1 shallot, finely diced

• 1-inch piece fresh ginger, minced or finely grated

• 1 tablespoon ghee or avocado oil

• 2 heaping teaspoons yellow curry paste

• 1/2 teaspoon ground turmeric

• 1 (13.5 oz) can coconut milk

• 1/2 teaspoon fish sauce or oyster sauce, plus more to taste

• 1 tablespoon apricot jam

• Chicken broth or water, as needed

For serving:

• 2 green onions, thinly sliced

• 1 tablespoon roasted peanuts, roughly crushed

• 2–4 small lime wedges

Instructions

1. Season the beef. Stir the baking soda into 1 tablespoon water until dissolved. Add the ground beef to a bowl and pour the mixture over it. Season with a pinch of salt, black pepper, and Korean chili flakes, if using.

   Gently mix until evenly combined, then let the beef rest for 10–15 minutes.

2. Cook the rice and prep the toppings. While the beef rests, cook the rice according to package directions.

   Finely dice the shallot and mince or grate the ginger. Thinly slice the green onions and roughly crush the peanuts.

3. Brown the beef. Heat the ghee or avocado oil in a large skillet over medium to medium-high heat.

   Add the shallot and ginger and cook for about 1–2 minutes, until fragrant and beginning to soften.

   Add the ground beef and spread it into a thin, even layer. Let it cook undisturbed for about 3 minutes so it can develop a good crust.

   Flip and break the beef into bite-size pieces, then continue cooking for another 4–5 minutes, stirring only occasionally, until browned and crisp in spots.

4. Transfer the cooked beef to a plate. Drain off excess fat, leaving about 1 tablespoon in the skillet.

5. Make the curry sauce. Reduce the heat to medium-low. Add the yellow curry paste and turmeric to the skillet with a small splash of water or broth.

   Cook for about 1 minute, stirring, to loosen the curry paste and bloom the spices.

6. Pour in the coconut milk and whisk until smooth. Add the fish sauce or oyster sauce and apricot jam and whisk again.

   Bring the sauce to a gentle simmer and cook for about 3–5 minutes, until slightly thickened but still loose and spoonable.

   If it gets thicker than you’d like, add a splash of broth or water. Taste and adjust with additional fish sauce, salt, or lime as needed.

7. For an extra-smooth sauce, you can carefully blend it for a few seconds using an immersion blender or countertop blender, though this is completely optional.

8. Assemble the bowls. Divide the rice between bowls, add the crispy ground beef, and spoon the coconut curry sauce around and over the top.

   Finish with green onion, crushed peanuts, and a generous squeeze of fresh lime.

Tips

For the crispiest beef, use a wide skillet and avoid stirring constantly. The beef needs contact with the hot pan to actually brown rather than steam.

The baking soda is helping with browning and tenderness, but a little goes a long way. For 1 lb of beef, 1/4 teaspoon is enough; using too much can create an alkaline taste.

Yellow curry pastes vary a lot in heat and saltiness. Start with the amount listed, then add more after tasting if you want a stronger curry flavor. I use the yellow curry paste from Mekhala. Red curry paste would also be very yummy!!

If using fish sauce, you’ll get a deeper, more savory flavor; oyster sauce will make the sauce slightly sweeter and rounder.

For curled green onions like the ones in my photo, cut the dark green tops into 1–2 inch lengths, slice them lengthwise into very thin strips, and soak them in ice-cold water for a few minutes. They’ll naturally curl as they sit.

The result? Creamy, buttery mashed potatoes that are made even better by adding a whole block of Boursin cheese. This recipe keeps it simple and delicious without being overly indulgent.

Time: About 40 minutes
Serves: 6

Ingredients

• 3 lbs Yukon gold or other yellow potatoes

• 1 tablespoon kosher salt, plus more to taste

• 1/4 cup whole milk

• 4 tablespoons salted butter

• 1 (5.2 oz) block Boursin cheese

• Freshly cracked black pepper, to taste

• Fresh chives, for serving

Instructions

1. Prep the potatoes. Peel the potatoes and cut them into roughly 2-inch chunks. Transfer to a large saucepan or Dutch oven and cover with cold water by about an inch.

2. Add 1 tablespoon kosher salt and bring the water to a rolling boil. Reduce the heat slightly, cover, and cook for about 20–30 minutes, or until the potatoes are very fork-tender. You should be able to easily mash a piece with the back of a fork.

3. Drain the potatoes well, then return them to the warm pot. Let them sit for a minute or two so any excess moisture can evaporate.

4. Meanwhile, add the 1/4 cup whole milk, 4 tablespoons salted butter, and Boursin cheese to a small saucepan. Warm over medium-low heat, stirring occasionally, until the butter and cheese are melted and the mixture is smooth. Avoid letting it boil.

5. Use a potato masher to begin breaking down the potatoes. Pour in the warm Boursin mixture and continue mashing until the potatoes are smooth and creamy.

6. For an extra-smooth, restaurant-style texture, press the finished potatoes through a fine-mesh sieve or potato ricer.

7. Taste and season with additional salt and freshly cracked black pepper as needed.

8. Transfer to a serving bowl and finish with fresh chives. Serve warm.

A Few Tips

Yukon gold potatoes are especially good here because they naturally have a buttery flavor and creamy texture. Warming the milk, butter, and Boursin before adding them also helps keep the potatoes smooth instead of cooling them down.

For the best texture, avoid using a blender or food processor — overworking potatoes can make them gummy.

I’ve served them with a salad, sautéed veggies, roasted potatoes, mashed potatoes, sweet potatoes… you can take it an several directions! Risotto is next on my list.

Ingredients

• 4 boneless, skin-on chicken thighs

• 1 tablespoon olive oil

• 1 tablespoon fresh lemon juice

• 1–2 teaspoons Cajun seasoning

• 1 teaspoon herbes de Provence

• 1 teaspoon Dijon mustard

• 1 teaspoon hot honey

• 1 teaspoon soy sauce

• 1/2 teaspoon baking powder

Pan Sauce (optional)

• 1 shallot, finely diced

• 1 cup mushrooms (beech, shitaake, oyster, or chanterelle)

• a splash of chicken broth

• chicken drippings from the pan

• 1-2 tablespoons heavy cream

• 1 tablespoon butter

• chives (optional)

Instructions

1. Preheat the oven to 400°F. Set a wire rack over a parchment or foil covered sheet pan (for easier clean up).

2. Pat the chicken thighs very dry with paper towels, especially the skin.

3. Add the chicken to a bowl with the olive oil, lemon juice, Cajun seasoning, herbes de Provence, Dijon, hot honey, and soy sauce. Toss until evenly coated.

4. Sprinkle in the baking powder and toss again until evenly distributed.

5. Let the chicken rest for 10 minutes before baking. This gives the seasoning time to settle in and gives the baking powder a head start on drying the surface for crispier skin.

6. Arrange the chicken on the wire rack skin-side up, leaving a little space between each piece.

7. Bake for 30–35 minutes, or until the skin is deeply golden and crisp and the chicken is cooked through. Chicken thighs are safe at 165°F, but they’re often even more tender around 175–185°F.

8. Let rest for 5 minutes before serving.

If Using Bone-In Thighs

Use the same method, but plan on a slightly longer cook time — usually around 40–45 minutes at 400°F, depending on size. Check the thickest part of the thigh with an instant-read thermometer, avoiding the bone.

To take it a step further… lets make a pan sauce!

There will be some juicy drippings in the pan underneath the chicken. Pour that into a small bowl on the side.

Finely dice a small shallot and cut the mushrooms into small pieces (depending on your preference). Add a tablespoon of butter to a small sauce pan or skillet then sauté the shallot and mushroom over medium low heat. Once the onion is translucent and the mushrooms have softened, stir in the chicken drippings and a heavy splash of chicken broth or white wine. Add more broth/ wine as needed. Turn the heat to low, stir in the heavy cream. Turn the heat off and stir in the cold butter.

Pour over the chicken and enjoy!

Time: about 45 minutes
Serves: 4-6

Ingredients

• 5 servings pasta

• 1/2 medium yellow onion, diced

• 1/2 large fennel bulb, diced

• 1 tablespoon olive oil or butter

• 3–4 spicy Italian sausage links, casings removed

• 3 tablespoons tomato paste

• 1 cup butternut squash purée, canned

• 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio

• 1 cup chicken stock

• 1/3 cup heavy cream

• 1 teaspoon Italian seasoning

• 1 teaspoon red chile flakes

• 1 teaspoon black pepper

• Salt to taste

• 1 cup reserved pasta water, as needed

• 1/2 cup freshly grated parmesan

For serving, optional:

• Freshly grated Parmesan

• Red pepper flakes

• Freshly cracked black pepper

• Something herbal like chives or thyme

  

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente.

   Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.

2. While the pasta cooks, heat the olive oil or butter in a large Dutch oven or deep skillet over medium heat.

3. Add the diced onion and fennel with a pinch of salt and black pepper. Cook for about 5–7 minutes, stirring occasionally, until softened and the onion is translucent.

4. Add the Italian seasoning, red pepper flakes, and pepper and cook for about 30 seconds, until fragrant.

5. Add the sausage and increase the heat to medium-high. Break it into bite-sized pieces as it cooks.

   Once the sausage is cooked through, let it sit undisturbed for short stretches so it can develop browned, crispy edges.

6. Add in wine and scrape up any crispy cooked bits from the pan. Continue breaking apart the sausage into small pieces. Once the wine has reduced by half, turn the heat to medium-low.

7. Add the tomato paste and cook for 1–2 minutes, stirring frequently, until it darkens slightly and begins to caramelize.

8. Stir in the butternut squash purée and broth. Mix until smooth and let the sauce gently simmer for 3–5 minutes.

9. Add in the pasta and about 1/2 cup reserved pasta water and stir until the sauce is smooth and glossy. Stir in the heavy cream.

10. Add more pasta water, a splash at a time, as needed to reach your preferred consistency. Gently toss until every piece is well coated.

11. Let the pasta and sauce cook together over low heat for another 2–3 minutes, allowing the pasta to absorb some of the sauce. Stir in the parmesan until melted.

12. Taste and adjust with salt and black pepper as needed.

Serve with freshly grated Parmesan, red pepper flakes, black pepper, and fresh thyme or rosemary.

We’ve been back home for over a week now but Maine lives on in my head. I keep finding myself drifting back to picking up scones, apples, and tomatoes from a farm stand. Asking if anyone else wants eggs before scrambling a large pot for breakfast. Watching the waves beat on tirelessly. Pink skies, oysters for the table, baby turkeys running, and yes I’ll have the lobster roll, chilled please.

It’s an idyllic place, especially late summer, and in the rear view mirror. I genuinely think I could live there from April through October every year but I know my limits and I’m not made for a Maine winter.

We ate a lot of lobster but we didn’t end up cooking it ourselves so that’s still on my list of things to try. I made a Calabrian chile caesar this week that I think would go beautifully with a lobster tail on top. Speaking of caesar salads with lobster - I had one in Maine. It was described as a “little gem caesar” but what came out was half a head of romaine that had not been cut at all. This concept plagues me. A caesar is not a wedge, do not send it out to me uncut with a measly butter knife. It’s a cringe attempt at trendy presentation at best and a humiliation ritual at its worst.

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One thing I did try cooking for the first time, which was the most successful group project I’ve ever been a part of: grilling an entire fish that had been caught just the day before. One of the guys knew roughly how to cut it, I managed the seasoning, and another wrapped it in foil and threw it on the grill. Kris took the opportunity to cut off a few pieces of raw striper for a crudo. The fish turned out incredibly which is mostly a testament to really fresh ingredients and the power of a grill. It was also the highlight of the trip for me.

What did I bring home from Maine? A few antiques and a renewed excitement for scones. From the ages of 24-28 I developed an odd hangover habit. I would wake up with a denial-fueled burst of energy and start baking a batch of scones. By the time they were done, my adrenaline would be replaced with a headache and a need to be horizontal. I’d chug water and sleep for another hour or two then wake up ready for a scone and there they were!

I made all sorts of flavors - lemon blueberry, maple bacon, garlic scape, and dark chocolate cherry. My favorite is still Cheddar + Chive which is what I returned to this week.

And to continue the trend of simple savory baking, I used a sheet of puff pastry to make some boursin + zucchini tartlets. Of all the summer produce this year, I’m finding myself, for the first time, being most sad to say goodbye to zucchini. They’re still in season through the end of September but the ones I’m seeing at Whole Foods are looking less glorious each week. It feels like something that should be in it’s prime from August - November.

I used this same method to make both mushroom and fig tartlets with a drizzle of honey on the figs and extra red pepper flakes on the mushrooms. I finished them with a touch of truffle oil and oh my.

It’s starting to feel like fall in DC. It was 60° on my walk a few days ago, leaves are falling in our yard and I am SO looking forward to all of the fall produce, cozy recipes, open windows, and candlelit nights at home.

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A few things I’m looking forward to

In 5-8 days I get to pick up the bowl I painted at a pottery painting studio this week. I was in the mood for a crafty little project that didn’t require buying a bunch of art supplies that will eventually sit in a closet with all of my other art supplies. I found a studio nearby and some inspo on Pinterest and got started painting! I was hoping to paint a platter but they didn’t have any large ones so this bowl was the closest thing what I had envisioned. Would I go back to this particular studio? Probably not. Most of their ceramics were shaped like animals and other very-specific-and-clearly-meant-for-children items rather than a generic bowl or platter. But I did enjoy the two hours I spent painting three layers of florals so if you’re in the mood for a field trip!

Next week I’m heading back up to NYC for just a few hours to get measurements done for my wedding dress!! I’m so excited to see it in person again now that I know she’s the one. Side tangent because this is my newsletter - I didn’t have a big aha moment when deciding on my dress. I mostly enjoyed dress shopping but I started to feel fatigued - dresses run together, or often have 92% of what you want and you have to decide if it’s worth pursuing something that has 96%. Opportunity cost is real!!!

And oh my gosh there’s a lot of pressure to pick the perfect dress for the perfect day!! “When you know you know” did not apply. I love dresses so much and really struggled to differentiate between different idealized versions of what a dress might say about me as a bride. I also felt a lot of pressure to know how I felt about dresses in the moment.

It was through chatting with friends and reviewing photos that I made my decision. I won’t say what exactly because I did subscribe Kris to this newsletter and wedding dresses are meant to be a surprise, but part of the design has a sweet and special meaning to it that I’m really giddy about.

Tonight - sleepover!!! I am lucky in life because my best friend MC lives only three miles away. There’s something so sweet and silly about a sleepover with your best friend. I don’t think we’ll ever be too old for it. What’s on the docket? Downton Abbey, Thai food, and probably a bottle of bubbles. Our snack spread from dinner on Wednesday serves as a perfect teaser:

I truly never thought I’d be promoting caviar but once again: Imperia Caviar is that girl. It’s briny and buttery - I could lick it off the spoon (and I have). Caviar feels indulgent. It’s certainly not something I grew up eating - in fact the first time I tried caviar I was around 20 years old and disliked it so much I was convinced there was a mass conspiracy theory at play. Thankfully, my taste buds have evolved.

Like lighting your favorite candle or popping the nice bottle of champagne you’ve been saving. Sometimes, you want life to feel special and celebrated on a random Wednesday. Sometimes! that random Wednesday means more than big night out.

And a shameless promotion: my code HONEY15 will get you 15% more caviar in your order!

Coming soon: mini twice baked potatoes, coconut curry bowls, ricotta gnocchi, and a fall pasta dish. Stay tuned!

Until next time,

Anna

This is a punchy, spicy take on a classic Caesar with Calabrian chiles, Parmesan that we’ll measure with our hearts, and crispy seasoned panko in place of traditional croutons. Baby gem lettuce keeps it extra crisp, while the toasted breadcrumbs add just enough crunch without weighing the salad down.

The recipe below makes enough for 2 meal sized salads or 4 side salads.

Dressing Ingredients

• 3 tablespoons extra virgin olive oil

• 1/4 cup freshly grated Parmesan

• 2 tablespoons mayonnaise

• 1 1/2 tablespoons fresh lemon juice

• 1 tablespoon jarred Calabrian chiles

• 1/2 tablespoon Dijon mustard

• 1/2 tablespoon Worcestershire sauce

• 1 teaspoon honey

• 1/2 teaspoon anchovy paste or 1-2 anchovy filets, very finely minced

• Salt and black pepper, to taste

Salad Ingredients

• 3 heads baby gem lettuce

• 1/4 cup panko breadcrumbs

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic powder

• Olive oil, for toasting the breadcrumbs

• Freshly grated Parmesan, for tossing and topping

Instructions

1. Add the olive oil, Parmesan, mayonnaise, lemon juice, Calabrian chiles, Dijon, Worcestershire, anchovy, honey, and a pinch of black pepper to a large mixing or salad bowl. Whisk until smooth and well combined. Taste before adding salt since the Parmesan, anchovy, and Worcestershire all bring some salinity. Set the dressing aside while you prepare the rest of the salad.

2. Remove any damaged outer leaves from the baby gem. Trim off the ends, separate the leaves, and rinse thoroughly. Dry the lettuce very well using a salad spinner or clean kitchen towels. Dry leaves will hold onto the dressing much better.

3. Add a couple teaspoons of olive oil to a small skillet over medium-low heat. Once the oil is hot, add the panko, Italian seasoning, and garlic powder. Cook, stirring frequently, until the breadcrumbs are lightly golden and crisp. Remove from the heat and set aside.

4. Add the lettuce directly to the bowl with the dressing and toss until all of the leaves are evenly coated.

5. Add a couple tablespoons of freshly grated Parmesan and toss again.

6. Transfer the salad to a serving platter or individual plates. Finish with the toasted panko and plenty of extra Parmesan.

Hot Tip

Use a Microplane for the Parmesan. It creates very fine, fluffy shreds that melt easily into the dressing and give you that pillowy layer of cheese over the finished salad.

Serving Suggestions

Crispy skin chicken thighs and a roasted sweet potato

A buttery lobster tail

A petite filet mignon or skirt steak

Cajun spiced shrimps and half a baked potato

I’m not opposed to making a separate grocery trip for just one item (I did this week for beech mushrooms from TJs) - but it does mean I’m less likely to use a particular ingredient. After buying this on Thursday, I spent most of Friday baking a variety of tartlets, including this one!

Flaky puff pastry, creamy Boursin, and thinly sliced zucchini make these tartlets feel a little fancy without requiring much effort. Finish them with whatever combination of balsamic glaze, fresh basil, red pepper flakes, and Parmesan sounds good to you.

You’ll need

• 1 sheet puff pastry, thawed according to package instructions

• 1 small zucchini

• 1 block Boursin cheese

  • Herbed goat cheese or whipped feta also work well

• 1 egg

• Splash of milk

• Olive oil

• Salt

• Black pepper

For topping: Balsamic glaze, fresh basil, red pepper flakes, grated parmesan

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and place it in the oven while it preheats. Starting with a hot sheet pan helps the bottoms of the tartlets get extra crisp.

2. Cut the puff pastry into 8 roughly equal rectangles. A pizza cutter makes this especially easy. I use one with a crimped edge because I already have it, and it gives the tartlets a cute decorative border.

3. Thinly slice the zucchini into even rounds, about 1/8-inch thick, or roughly the thickness of a nickel. A mandoline works especially well here if you have one.

4. Divide the Boursin into 8 equal portions. Place one portion in the center of each piece of puff pastry and gently spread it out with a butter knife, leaving about a 1/2-inch border around the edges.

5. Arrange 6–10 zucchini slices over the Boursin on each tartlet, overlapping them slightly as needed. Season the zucchini with a little salt and pepper, then drizzle each tartlet with roughly 1 teaspoon of olive oil.

6. Whisk together the egg and a splash of milk to make an egg wash. Brush it over the exposed edges of the puff pastry.

7. Carefully remove the hot baking sheet from the oven. Transfer 4 tartlets at a time onto the parchment-lined sheet, leaving a little space between each one.

8. Bake for 10–12 minutes, or until the puff pastry is deeply golden and puffed around the edges and the zucchini is tender.

9. Transfer the baked tartlets to a cooling rack, then repeat with the remaining 4 tartlets.

10. Finish while warm with any combination of balsamic glaze, fresh basil, red pepper flakes, and grated Parmesan.

Serve warm or at room temperature. If this is your breakfast, I recommend topping one with a fried egg!

I tried all sorts of flavors - blueberry lemon, earl grey, dark chocolate cherry, garlic scapes, maple bacon… the savory ones are my favorites!

A small farm stand in Maine reminded me how much I love fresh scones. As far as baking goes, they’re very easy to make and customize. This recipe uses chives and green onion - I only had a tablespoon of each so I ended up adding 2 tablespoons of finely diced arugula and it was a great peppery addition.

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon sugar

• 2 1/2 teaspoons baking powder

• 1 tablespoon everyday seasoning blend, such as garlic salt + pepper, Trader Joe’s Onion Salt, or Penzey’s Shallot Pepper seasoning

• 8 tablespoons (1 stick) unsalted butter, frozen for at least 10 minutes

• 2/3 cup heavy cream

• 1 tablespoon heavy cream, for brushing

• 1 large egg, yolk and white separated

• 1 cup freshly grated sharp white cheddar

• 2 tablespoons finely chopped chives

• 2 tablespoons finely chopped green onion

• Optional: 1 small jalapeño, finely diced, about 2 tablespoons

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

   If your butter isn’t already very cold, place it in the freezer for at least 10 minutes. While it chills, measure and prep the rest of your ingredients.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and seasoning blend.

3. Using the largest holes of a box grater, grate the frozen butter directly into the flour mixture. Toss the butter through the flour, then use your fingertips to gently press some of the pieces into the dry ingredients. The mixture should look crumbly, with plenty of visible pieces of butter remaining. Don’t try to completely work the butter into the flour - those cold pieces are what help create a tender, flaky scone.

4. In a small bowl, whisk together the egg yolk and 2/3 cup heavy cream until combined. Set the egg white aside for the topping.

5. Add the cream mixture, cheddar, chives, green onion, and jalapeño to the flour mixture. Stir gently with a fork until the cream has mostly been absorbed, then use your hands to lightly press the dough together. The dough should be shaggy and fairly dry, but it should hold together when pressed. If it feels very wet or sticky, add another tablespoon of flour. Avoid kneading or overworking the dough.

6. Shape the scones using either method:

   For round scones: Divide the dough into roughly equal portions and gently press each into a rustic mound. Let them stay a little shaggy rather than trying to create perfectly smooth balls.

   For triangular scones: Turn the dough onto a clean surface and gently press it into a disk about 1 1/2 inches thick. Cut the disk into 6 wedges.

7. Arrange the scones on the prepared baking sheet, leaving at least a couple inches of space between them.

8. Whisk the reserved egg white with 1 tablespoon heavy cream. Lightly brush the mixture over the tops of the scones. This helps them develop a glossy, golden crust as they bake.

9. Bake for 18–25 minutes, depending on their size.

   Smaller scones (around 8 or more per batch) will likely be done closer to 18 minutes. Larger scones (around 5 or 6 per batch) may need closer to 25 minutes.

   They’re ready when the tops are golden brown, the edges look dry and fully baked, and the centers feel set.

10. Let the scones cool for a few minutes, then serve warm with salted butter.

They’re especially good alongside cheesy soft scrambled eggs, breakfast sausage, and a bowl of fruit.

The first time I made this, I took my eyes off of the zucchini for a few minutes too long, got distracted by the pasta, and it was disastrous. Both the zucchini and the garlic were blackened and icky. I ended up removing half of it and adding in another zucchini. Sometimes things flop!! But that’s why I urge you to keep the temps lower, be patient, and add pasta water.

If you’re here from instagram, then you likely saw my longer form ‘practicing for my cooking show’ video - if you watched the whole thing or even more than 5 seconds, THANK YOU! longer form videos are intimidating to film and edit and yet I had so much fun making this one.

Here’s the full recipe, enjoy <3

Ingredients

• 2 zucchinis

• 1/4 sweet onion

• 4 garlic cloves

• 2 servings of pasta

• 1 cup pasta water

• 2 tablespoons basil pesto

• 3 tablespoons heavy cream

• 1 lemon wedge

• parmesan cheese, lots

• seasoning: salt, pepper, red pepper flakes

Instructions

1. Cook your pasta until al dente, reserve a cup of pasta water and drain the rest. I love mafaldine because it looks like pretty ribbons and the crimped edges hold sauce really well!

2. To prep your veggies: Cut the ends off the zucchini, then slice it in half long ways. Cut each half into little half moons, about 1/4 inch in thickness. Don’t worry if they’re not all uniform! Peel and thinly slice or chop the garlic cloves. Slice the 1/4 of an onion into slices about the same thickness as the zucchini.

3. Add a tablespoon or two of olive oil to a skillet over medium low heat. Add in onion and sauté until it starts to soften and appears more translucent. Then add in the garlic and zucchini. Sauté and stir every couple of minutes, add a splash of pasta water to help it cook down. Be careful not to let it burn or brown! If it’s sticking, add another splash of pasta water and turn the heat down a bit. Season with salt, pepper, red pepper flakes.

4. 10-15 minutes later, the zucchini should be mushy! Stir in the basil pesto, heavy cream, and a splash of pasta water. Add in your pasta and toss to coat. Add pasta water if needed to help the sauce spread.

5. Turn the heat to low and top with lots of parmesan and a squeeze of lemon juice. Taste for seasoning and add more salt/pepper as needed. I always add extra red pepper flakes!

6. ENJOY!!

Writing this one quickly because I’m in an uber to one of my favorite restaurants in DC - Ox + Olive - for their restaurant week dinner.

They have an appetizer that I order every single time - mini hot dogs served with caviar on top.

This recipe can be elevated in the same way as you’ll see in the photo.

Ingredients

• ¾ box of pasta - shells or pipe rigate would be my shape of choice

• ½ block of velveeta (or 3 of the individually wrapped fresh packs)

• 2 tbsp butter

• ½ cup milk

• 2 30g tins of Imperial Caviar - I love Ossetra and Kaluga

• salt + pepper to taste

• Optional: bread crumbs, sharp white cheddar

Instructions

1. Bring a large pot of heavily salted water to a boil. Cook your pasta until al dente, read the package instructions and subtract 1-2 minutes. Reserve 1 cup of pasta water and drain the rest

2. Cut the velveeta into small blocks. Put the cooked pasta back in your pot and turn the heat to low. Add in velveeta, milk, and butter. Stir then cover for a few minutes to let it melt. Stir again and add a splash of pasta water.

3. Once cheese is fully melted turn the heat off and season with salt and pepper to taste. Split into plates and serve unless you want to bake it!

4. Optional baking instructions: Mix 1 cup of panko bread crumbs with garlic salt and a tablespoon of olive oil. Preheat oven to 400° F.

5. Transfer to an oven safe baking dish and shred cheddar cheese over the top of the mac and cheese. Measure with your heart. Then sprinkle seasoned bread crumbs over that.

6. Bake for 5-8 minutes, until the cheddar is melted and the bread crumbs are golden brown.

7. Remove from the oven and serve!

To take things up a notch: serve with a couple tins of Imperial Caviar! This is a fun way to make my favorite comfort food a little more couture because life is too short to not be a little silly when we can. The creamy melty cheese pairs so well with the salty briny caviar.

Perfect for comfort food, dinner with friends, date night at home, a little celebration, or just because!

You can use the code HONEY15 for 15% more Imperia Caviar in your order.

My favorite hack for taco night is making a quick sauce using mayo, sour cream, milk, and a ranch seasoning packet. Don’t mess with a good thing!! Hidden Valley even sells their ranch seasoning in bulk… Kris and I learned that from the chef at one of our favorite restaurants who uses is it for his mashed potatoes. Mind blown.

This ranch dressing has canned green chiles, hot sauce, and cilantro. It adds flavor without being overpowering.

Ingredients

• 1/2 cup mayo

• 1/2 cup sour cream

• 1/4 cup milk

• 1 packet of ranch seasoning

• 2 oz (1/2 can) of green chiles (use the other half in your tacos + side dishes!)

• 1 tablespoon lemon juice

• 1 tablespoon of your favorite Cholula hot sauce (I use original for this)

• 1/3 cup cilantro

Instructions:

1. Add everything except the cilantro into your blender, blend until smooth and fully combined. Add the cilantro in and pulse a few times.

2. Serve immediately OR refrigerate for 30 minutes to let the flavors mingle, then serve.

3. Pour into a jar and store in the fridge for up to 4 days.

Two of my friends visited this past weekend and I knew to save space for dinner at home in our itinerary. While I’ve known Corey and Baylee for 18 and 11 years respectively, it’s been over 5 years since I last cooked something for them. So dinner at home was our whole plan for Friday night!

When it comes to menu planning, I’ve learned to stick with the things I know really well. Cooking for a group introduces complexities with timing, plating, serving sizes etc so I usually try to test out new recipes or methods when it’s just me who has to suffer the consequences of a flop.

Have you ever tried something new when you have friends coming over and even though you researched and planned and followed the recipe, something still goes awry? It’s a very stressful. It feels awful. Everyone is nice about it but you reach for your phone to order a pity pizza.

Still I always get an itch to try something new and impressive. This time, I scratched. Corey and Baylee were around when I first started @honeyibaked (aka the steepest part of my learning curve) so I’m sure they tasted a few questionable things back in the day. And luckily everything worked out beautifully!

This beef barbacoa was so good that I immediately made it again (three days later). It’s all I’ve been eating for several days now and I’m not sick of it.

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The reactions I’ve gotten have been the best part:

“Holy smokes!! This looks AMAZING”

“DID YOU TRY THIS??? Oh my god!!”

“It could be a controlled substance”

“This is so good. I’m mad. Should have had a baby so long ago”

Center Stage: Beef Barbacoa

Braising meat in the oven is so simple and yet I’ve always had a weird mental block stopping me from trying. I love braised short ribs and I’ve watched so many videos, I just assumed because it’s such a special dish that there must be something difficult about it. But the beauty of cooking is that it’s an art not a science and sometimes that doesn’t translate well in videos and written recipes. This barbacoa is forgiving, you can cook it a little longer or use extra onion and it’s still beautiful.

So far we’ve used it for tacos, rice bowls, breakfast tacos, and grilled cheese. Maybe enchiladas next? Or a topping for a bowl of queso, OMG.

Side Characters

These are my favorite side dishes for taco night. Also great for burritos, fajitas, rice bowls, a plate of nachos, etc. I worked on these while the barbacoa was in the oven. There’s a lot that can be done ahead of time - from prepping ingredients to making all of it a day in advance.

They also make fantastic leftovers.

Toppings

I’ve gotten in a habit of using ranch dressing seasoning packets to make a quick sauce with mayo, sour cream, milk, and a few other easy ingredients. Here are two tried and true and yummy versions I’ve made in the past! This time I made one with hot sauce, green chiles, and cilantro - should I post that one too?

A few more for good measure

• Pickled Red Onion: I am working on updating my recipe because I’m about to make a new batch!

• Onion + Cilantro Stems: finely dice 1/2 of a white onion and about 15-20 cilantro stems. Add in a squeeze of lime juice. You can also add finely diced jalapeno.

• More cotija… sprinkled on everything!

Last week I wrote about the art of trying and learning new things and challenged myself to try/ learn/ do a few new things. Other than the barbacoa we just yapped about, here are a few things that were new to me!

• I went to Mount Vernon for the first time and love learning more about our first (my favorite) President, George Washington. If you’re in DC I highly recommend taking the time to visit and sign up for one of their tours!

• I dropped off chicken noodle soup last week as part of a meal train for our friends who just had their first baby. This is something I’ve always wanted to do but my friends with babies live in other cities. I loved knowing that whatever I was dropping off was easing some sort of burden, even just a little bit. I loved it so much I dropped off this whole taco night menu on Monday.

• Dirty martini… hear me out! I’ve tried sips of my friends’ martinis before but this time I actually really enjoyed it and ordered my own. Baylee even let me eat her olives which was a selling point.

I still need to try the Fishwife basil mussels in my pantry… maybe for lunch tomorrow? We’ve had so many leftovers in our fridge I haven’t needed to pull them out! My dear friend Mackenzie said they’re great and I should eat them out of the tin with crackers but I’m still thinking a quick pasta.

And here are a couple of things I want to learn or try over the next week:

• Something on the grill: I’m thinking either pizza or scallops. I ordered scallop shells last week and am looking for a good pizza stone online right now.

• More about Salt: I’m ‘reading’ the Salt book that went viral on social media but I haven’t picked it up in a couple of weeks. It’s time to put down my phone and pick up the pages (something I say to myself every week). Kris is probably laughing reading this, he knows that as much as I love talking about Salt, the book is on my nightstand waiting for attention.

• VIKINGS. They come up in the Salt book and my lack of knowledge made me want to go down a rabbit hole. I’ve found a couple documentaries to watch and I’ll report back if they’re worth watching.

As always, thank you for reading. I hope you got something out of it.

xoxo,

Anna

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We’re using 2 cheeses: manchego for a melty creaminess and cotija for a crumbly saltiness.

Serving: you can use this as a side dish, a topping for tacos + bowls, or even a dip (see notes).

Logistics:

• Serves 2-4

• Time: 20 minutes

You’ll need

• 4 ears of corn, shucked

• 1/3 cup chopped cilantro leaves

• 1 teaspoon chipotle or chile powder

• 1 teaspoon garlic/ onion salt

• 1/4 cup shredded manchego (pecorino also works)

• 2 tablespoons diced jalapeno, seeds

• 1/4 cup sour cream

• Optional: a few teaspoons of your favorite hot sauce (green pepper cholula)

Instructions

1. Slice all of the corn off of the cobs. I like to lay them down flat like a hot dog and slice (with a really sharp knife) from on end of the cob to the other. Then you turn it so that the flat edge is on the cutting board and repeat until all the corn has been cut off.

2. Add a tablespoon or two to a skillet and heat over medium. Add in the corn with chile poweder, onion or garlic salt, and a pinch of black pepper. Let it sit for 3-4 minutes then stir. Wait for another 3-4 minutes. You should start seeing some charred bits! Do this until about 1/2 of the corn has a nice char on it. Add in the cilantro, give it a final stir and then pour into a mixing bowl or serving dish.

3. Add in the manchego and sour cream while it’s still hot! Stir until the manchego melts. Taste for salt + pepper, add more if needed. Now is also a good time to add hot sauce!

4. Pour into the dish you’re serving it in and then top with cotija and diced jalapeno.

Notes

• If you want this to be more of a dip, double the sour cream + manchego in step 3. Then, instead of step 4: Pour it all into a baking dish and bake at 350 for about 15 minutes. Then top with cotija and jalapeno and serve!

Refried beans are still my favorite treat at Mexican restaurants. I’ve dabbled with making them at home every once in a while and figured it was time to get a recipe on paper. While lard is traditional, this recipe uses avocado oil because that’s what I have on hand and for weeknight purposes, it’s a healthier option. Lard is of course more flavorful! You could easily swap the avocado oil out and use beef tallow instead.

Ingredients

• 2 (15 oz) cans pinto beans

• 1/2 Vidalia or yellow onion, sliced or diced

• 3 garlic cloves, chopped

• 3 tablespoons avocado oil

• 1 1/2 cups chicken or beef stock

• 1 chipotle pepper in adobo

• 1 tablespoon adobo sauce

• 1/3 cup sour cream, optional

• Salt + black pepper, to taste

• About 1/2 can water

For Topping

• 2 tablespoons finely diced raw white or red onion

• 2 tablespoons finely diced jalapeño

• 1 tablespoon finely chopped cilantro or cilantro stems

• 1/4 cup crumbled or shredded cheese, such as:

  • Cotija

  • White cheddar

  • Monterey Jack

Instructions

1. Heat the avocado oil in a medium pot or saucepan over medium heat.

2. Add the onion and garlic and cook for 3–5 minutes, stirring occasionally, until softened and fragrant.

3. Drain the pinto beans, but do not rinse them. The extra starch will help with the creamy texture. Fill one of the empty bean cans about halfway with water.

4. Add the drained beans and the water to the pot. Bring everything to a gentle simmer and cook for about 10 minutes, stirring occasionally.

5. Add the chicken or beef stock and continue simmering for another 10 minutes, until the beans are very soft and the liquid has reduced slightly.

6. While the beans simmer, prep the toppings. Finely dice the raw onion and jalapeño, chop the cilantro or cilantro stems, and crumble or shred the cheese.

7. Add the chipotle pepper and adobo sauce to the beans along with a splash of broth to help with blending in the next step.

8. Use an immersion blender to blend the beans directly in the pot until smooth, or carefully transfer everything to a countertop blender.

   If you prefer more texture, reserve about 1/4 cup of the beans before blending and stir them back in afterward.

9. Return the beans to low heat. If using, stir in the sour cream until fully incorporated and warmed through. This will add a creamy richness.

10. Taste and season with salt and black pepper as needed. Add hot sauce if you want a little more heat.

11. Transfer the beans to a serving dish and top with the diced jalapeño, raw onion, cilantro, and your choice of cheese.

Serve warm.

Tips + Notes

For this version, I’d keep the beans a little looser than traditional refried beans. Since they’re being served as a side dish, a soft, spoonable consistency feels more generous and less dense.

If the beans get too thick while sitting, stir in a splash of stock or water before serving.

Cilantro stems work especially well here because they have a lot of flavor and hold their texture better than the leaves. Finely dice them so they blend into the toppings rather than feeling fibrous.

Cheese: I like cotija for the salty crumbliness but it’s not great if you want a melty cheese. If you’re going for more melty, use shredded white cheddar or monterey jack!If you’re using cotija, go lighter on added salt at the end since the cheese brings plenty of salinity.

Hot Sauce vs Peppers: If you don’t have a can of chipotle peppers or prefer a less spicy version, just add a chipotle style hot sauce (Cholula + Tabasco both have their own versions that are widely available). You can also add a couple spoonfuls of the adobo sauce for a more mild heat. Different grocery stores have different brands but it’s always in the Mexican food specialty section.

This recipe goes really well with my beef barbacoa! If you’re making both, add a little bit of the fat/ sauce from the barbacoa into the beans at the end with the sour cream.