Category: Main Dish

A Comforting, Flavor-Packed Plant-Based Meal I’ve always loved recipes that feel indulgent yet are secretly good for you, and this one ticks all the boxes. Baked eggplant turns silky and tender in the oven, while the miso-coated chickpeas crisp up into little golden bites of umami goodness. Add a...

Black drum is one of those underrated coastal fish that turns out incredible with just a bit of care. The flesh is firm but tender, mild yet flavorful. I’ve cooked it both pan-fried and baked, and honestly, each method brings something different to the table. In this guide, I’ll...

Why This Pasta Changed the Way I Cook Forever Before carbonara ever made its creamy way into kitchens, there was Pasta alla Gricia—a dish so simple, it barely needs a recipe, and yet so balanced, I find myself craving it more than any other Roman pasta. There’s no egg,...

Have you ever considered transforming tofu to mimic the flavor of tropical fruits? Mango Curry Tofu is a delicious mix of the sweet taste of ripe mangoes and the savory taste of curry spices. This dish has been getting a lot of attention among rare tofu recipes. Because of...

At the heart of any authentic gumbo lies a humble yet powerful ingredient: roux. It’s not enough to just follow a recipe to master the roux technique. You need to connect with a rich culinary tradition that combines French, Spanish, African, and Native American influences. I still remember the...

I’m excited to share my passion for Italian cooking with you! Today, we are exploring braciole, a traditional beef dish. I will show you how to cook braciole in the oven without sauce, a way that really highlights the meat’s delicious flavors. This braciole recipe is amazing. Baking the...

Let me tell you something. I did not always be the king of sizzle that you see now. There was a time when cooking a T-bone steak in the oven felt as hard as climbing a big mountain in flip-flops. Then, one night, I was very hungry and had...

There’s nothing like the sound of a steak sizzling on the grill, is there? The first time I cooked steak on a pellet grill, the smell was amazing, wrapping around me as I saw those nice sear marks form. If you enjoy food and want to learn how to...

Imagine creamy chicken fricassee tucked inside a light, savory batter and baked until everything melts together. That’s what makes this recipe such a hit at my dinner table. Fricassee cake is especially popular in certain parts of Europe and Latin America, though you’ll now see it gaining traction globally....

You want big, smoky flavor fast, and the Venison Bacon Recipe I use was built for weeknights when time is tight and taste matters. I’ll walk you through a small 5-pound batch that fits a 9×13 pan, with a simple ground formed mix of 2 lb venison and 3...

A Warm Bowl of Comfort from the Carolinas If you’ve never had Chicken Mull before, you’re missing out on one of the South’s best-kept comfort food secrets. I grew up watching this hearty, creamy soup simmering in big pots at fall gatherings and church suppers across Georgia and the...

You want a simple way to bring Bruges Waffles and Frites into your home, without fancy gear or long prep. This recipe shows easy cues—how the batter should look, how the oil should sound—so you cook with confidence and enjoy real, comforting food from Salt Lake City to any...