Beef Stroganoff

This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta. For those days when you’re craving a cozy and comforting bowl of beef and noodles… …this classic beef […]

This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

Easy Beef Stroganoff with Noodles

For those days when you’re craving a cozy and comforting bowl of beef and noodles…

…this classic beef stroganoff recipe is here for you, friends. ♡

It’s made with a quick sauté of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that I’ve lightened up a bit and made without heavy cream).  And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia.  Because this retro recipe is total comfort food and always so satisfying and delicious.

The other bonus with this particular beef stroganoff recipe is that it’s actually incredibly quick and easy to make in just about 30 minutes.  So the next time you need a quick weeknight meal that’s sure to please a crowd, bring out the beef and mushrooms and let’s sauté up some stroganoff together!

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Pizza Baked Ziti

The best of pizza and pasta come together in this fun “Pizza” Baked Ziti recipe!  It’s 100% customizable with all of your favorite pizza toppings, super easy to make, and total comfort food. I’ve got a fun new dinner idea that needs to go on your next meal plan stat… …this “pizza” baked ziti! ♡ […]

The best of pizza and pasta come together in this fun “Pizza” Baked Ziti recipe!  It’s 100% customizable with all of your favorite pizza toppings, super easy to make, and total comfort food.

Pizza Baked Ziti Recipe in Casserole Pan

I’ve got a fun new dinner idea that needs to go on your next meal plan stat

…this “pizza” baked ziti! ♡

Yep, it’s the best of both worlds when your favorite pizza toppings and a hot and bubbly pan of baked ziti combine forces.  And thanks to a few simple shortcuts, it turns out that this fun fusion recipe is actually incredibly easy to make too!

All you need is a package of pasta, your favorite marinara sauce (homemade or store-bought), shredded cheese, and a collection of your favorite pizza toppings to bring this recipe together.  (Which makes this a perfect recipe to clean out the produce drawer, by the way, while also giving you the option to make this baked ziti gluten-free, dairy-free, vegetarian or vegan if you would like.)  Then after a few simple steps of prep, this gorgeous casserole can be baking away in the oven and on the table ready to serve in no time!

It’s a totally fun and flexible recipe to customize with whatever pizza toppings you love best.  So round up your faves, and let’s make some pizza baked ziti together!

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Brussels Sprouts Parmesan Pasta

This 30-Minute Brussels Sprouts Parmesan Pasta is made with garlicky shredded Brussels sprouts, toasted pine nuts, and a silky cheese and black pepper sauce.  Feel free to add bacon or sausage if you’d like, too! Now that Brussels sprouts are back in season, we’ve been buying them pretty much non-stop lately here in our house […]

This 30-Minute Brussels Sprouts Parmesan Pasta is made with garlicky shredded Brussels sprouts, toasted pine nuts, and a silky cheese and black pepper sauce.  Feel free to add bacon or sausage if you’d like, too!

Brussels Sprouts Parmesan Pasta

Now that Brussels sprouts are back in season, we’ve been buying them pretty much non-stop lately here in our house and roasting, sautéing, and tossing them into salads basically as often as possible.  I can’t get enough of these little green superfoods this time of year!  But one of our favorite new recipes this past month ended up being an impromptu fusion of one of our favorite pastas (cacio e pepe) and one of our favorite side dishes (sautéed garlicky Brussels sprouts with pine nuts).

For lack of a more creative name, I’m calling it our new favorite Brussels Sprouts Parmesan Pasta. ♡

It’s a super-basic recipe that requires just 6 ingredients and comes together in less than 30 minutes.  But I’m telling you, the comfort and flavor factors of this pasta are a full-on 10 outta 10.  The texture of that thick and chewy al dente pasta is balanced with wisps of tender shredded Brussels sprouts and toasted buttery pine nuts.  And when tossed together with a glossy butter, Parmesan, garlic and black pepper sauce, get ready to go back for seconds because I assure you that one bowl of this cozy seasonal pasta is going to have you swooning.

If you feel like adding in extra protein, some sautéed Italian sausage or bacon in there would be a very, very good idea.  Or if you felt like giving the pasta more of a lemon-buttery twist, this recipe would also be delicious made instead with the lemony brown butter sauce that I used in this recipe too.  However you make it, this pasta is a great way to enjoy the season’s sprouts.  So bring home a batch, and let’s make some pasta together!

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Thai Drunken Noodles (Pad Kee Mao)

My favorite recipe for Thai drunken noodles (pad kee mao), made with your choice of protein and veggies and the most irresistible Thai basil sauce. It’s no secret that I’m obsessed with pretty much all kinds of stir-fried noodles.  But I have to say, I think that Thailand’s famous drunken noodles — pad kee mao […]

My favorite recipe for Thai drunken noodles (pad kee mao), made with your choice of protein and veggies and the most irresistible Thai basil sauce.

Drunken Noodles (Pad Kee Mao)

It’s no secret that I’m obsessed with pretty much all kinds of stir-fried noodles.  But I have to say, I think that Thailand’s famous drunken noodles — pad kee mao (ผัดขี้เมา) — will forever be my favorites.

I absolutely adore these noodles. ♡

By contrast to what their name may imply, drunken noodles aren’t typically made with any alcohol at all.  Rather, they are traditionally made with rice noodles, fresh veggies, and your choice of protein (I used chicken here).  But the magic of this recipe lies fully in that “drunken” sauce.  It’s made with a blend of savory, slightly-sweet, and however-spicy-you-prefer base sauce that’s already delicious on its own.  But once it’s tossed with lots and lots of anise-flavored Thai holy basil, get ready, because this sauce transforms into something extra-special and tastes downright irresistible.

If you want to give this recipe a try, I’m really going to insist here that you make the trip to your local southeast Asian grocery to pick up some fresh Thai basil, which is slightly different than Italian basil and provides the je ne sais quoi flavor that I consider key to this dish.  And while I can’t guarantee here that this recipe is 100% authentic, it is the closest I’ve come to recreating the Thai-American restaurant version that I fell in love with years ago and tastes ridiculously good.

The good news for all of us is that this dish is quite easy to make and also makes for fantastic leftovers too.  So go round up some Thai basil and let’s make homemade pad kee mao together!

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Brown Butter Lemon Pasta

This Brown Butter Lemon Pasta recipe is easy to make with 5 ingredients in less than 30 minutes and tastes absolutely divine.  Feel free to add in any proteins or veggies that you would like too! Every time that I post about my husband making this brown butter lemon pasta for us on Instagram, my […]

This Brown Butter Lemon Pasta recipe is easy to make with 5 ingredients in less than 30 minutes and tastes absolutely divine.  Feel free to add in any proteins or veggies that you would like too!

Brown Butter Lemon Pasta Recipe

Every time that I post about my husband making this brown butter lemon pasta for us on Instagram, my inbox instantly fills up with a hundred requests for the recipe.  I must admit, though, that one of my favorite things about this recipe up until this point is that I haven’t known how to make it.  Barclay always takes charge of the kitchen on our lemon pasta date nights and shoos me away to go relax before dinner’s ready anytime that I try and help.  (Yes, dream husband.)  But…this pasta is so delicious and so many of you have asked about it that I insisted on hovering behind him in the kitchen recently so that I could jot down the ingredients that he used (he never measures) to make a batch.

And I’m telling you, you guys are going to love this one. ♡

The recipe itself calls for just 5 simple ingredients — pasta, butter, lemon, Parmesan and black pepper — but the magic of this recipe is in how each of these ingredients are cooked to bring out the best of their flavors and create the most luxuriously rich and glossy brown butter lemon pepper sauce.  It’s a quick and easy recipe to follow and comes together quickly in just 25 minutes, making it perfect for busy weeknights or any special occasion when you don’t want to spend much time in the kitchen!  Barclay usually serves with our favorite green side salad and some sort of veggie that he roasts up in the oven while the pasta cooks too.  But of course, you’re also welcome to pair this lemon pasta with a protein that sounds good (I would recommend salmon, shrimp or chicken) or add in any other extra ingredients that sound good.

Bottom line, I look forward to this pasta every time that he makes it, and am certain it’s going to become a new favorite in your home too.  So grab some lemon and butter and let’s make some pasta!

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Quick Peanut Soba Noodles

These chilled peanut soba noodles are tossed with veggies, fresh herbs and an irresistible peanut sauce…and ready to go in just 20 minutes! Baby, it is hot outside this August here in Barcelona!  We’ve basically been eating salads, salads and more salads lately, to try and beat the summer heat.  But this impromptu (cold!) noodle salad […]

These chilled peanut soba noodles are tossed with veggies, fresh herbs and an irresistible peanut sauce…and ready to go in just 20 minutes!

Quick Peanut Soba Noodles

Baby, it is hot outside this August here in Barcelona!  We’ve basically been eating salads, salads and more salads lately, to try and beat the summer heat.  But this impromptu (cold!) noodle salad also ended up being a surprise fave in our house this month, so I wanted to pop on and share the recipe with you today…

…because I’m pretty sure these peanut soba noodles are exactly what we all need right now. ♡

I mean, it’s pretty much a given that I will be an instant fan of any dish that involves a good peanut sauce.  (And this one is amazing!)  But I’m especially partial to these peanut soba noodles because they are tossed with a quick veggies and herb mix that tastes super light and summery.  These noodles also work great either as a main course or a simple side dish, and could pair well with any cooked proteins that you might like to add (some grilled salmon, shrimp or chicken would be delish).  The entire recipe happens to be naturally gluten-free and vegan, making it perfect if you’d like to bring it along for a picnic or grill night with a diverse group of eaters.  And best of all, it’s easy breezy to whip up in just 20 minutes, which is the name of the game in my kitchen right now!

If soba noodles aren’t your thing, feel free to use whatever kind of noodles you prefer.  But if you’re new to soba, they’re delicious and made from (gf) buckwheat and are a great source of protein, so I highly recommend giving them a try.

Let’s make some peanut noodles!

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Pasta Carbonara

My favorite recipe for authentic Italian pasta carbonara that’s easy to make, full of the richest flavors, and made with four basic ingredients. A few months ago while I was in Valencia doing a two-week Spanish language intensive, I became good buddies with my fellow classmate, Alessio, who proudly hailed from Rome.  He and I […]

My favorite recipe for authentic Italian pasta carbonara that’s easy to make, full of the richest flavors, and made with four basic ingredients.

Pasta Carbonara

A few months ago while I was in Valencia doing a two-week Spanish language intensive, I became good buddies with my fellow classmate, Alessio, who proudly hailed from Rome.  He and I instantly connected over a shared obsession with his hometown’s famous cuisine (he was so delighted that I was a fan!) and had a blast chatting each day about our favorite dishes, and tips for how to authentically make them, and where in Rome to find the best so-and-so.  But the joke amongst our classmates was that not a single day could pass without one of us somehow bringing the group conversation back around to one Roman dish in particular…

pasta alla carbonara. ♡

Now, lol, I may have gravely disappointed Alessio when he asked my opinion about pineapple on pizza.  (“Have to admit — I love it.” / “Noooooo, Ali — no pineapple on pizza ever!”)  But I did earn a bit of Roman cuisine street cred when he asked how I make my carbonara.  (“Eggs, pasta, guanciale and Pecorino Romano — no cream.” / “Yesss, that is correct!”)

According to Alessio, the greatest tragedy of this Roman dish being exported around the world has been the addition of cream.  It’s often used as shortcut to make the sauce extra creamy, but it is actually completely unnecessary.  When made properly, the eggs in carbonara should melt with the starchy water and cheese to create a creamy, silky, luxurious sauce all on their own.  Then when combined with chewy al dente pasta, lots of guanciale (or bacon), and a generous crack of black pepper — I mean, does Italian comfort food get any better than this?!

I think not.  We’d better make some.

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Pasta with Burst Cherry Tomatoes, Burrata and Basil

This garlicky pasta with burst cherry tomatoes, burrata and basil is easy to make in less than 30 minutes with just a few simple ingredients, and tastes absolutely divine! New favorite summer pasta, right here! ♡♡♡ Like seriously, it is taking all of our willpower not to cook up a big batch of this pasta […]

This garlicky pasta with burst cherry tomatoes, burrata and basil is easy to make in less than 30 minutes with just a few simple ingredients, and tastes absolutely divine!

Pasta with Burst Cherry Tomatoes, Burrata and Basil

New favorite summer pasta, right here! ♡♡♡

Like seriously, it is taking all of our willpower not to cook up a big batch of this pasta every single night of the week right now.  It is ultra-quick and easy to make with a simple list of ingredients.  But oh my goodness, it is outrageously good.

We’re talkin’ lots of the summer’s best cherry tomatoes, briefly simmered with garlic and butter until they burst into a rich tomato sauce.  Then in with the sauce, we will toss a generous helping of chewy pasta (we’re on a major bucatini kick this year), a few handfuls of fresh basil, and some toasty pine nuts for a bit of crunch.  But the ingredient that turns this simple pasta into a total showstopper is — of course — that burrata.  It magically melts into the most luxurious cream sauce that perfectly coats the pasta, yet still leaves a few bonus melty cheese puddles in there for you to enjoy too.

I already know you guys are going to love this one.  So add some fresh burrata to your shopping cart at the market this week and let’s make a batch together!

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Salmon Asparagus Orzo Salad

This lemony salmon asparagus pasta salad recipe is full of the best fresh springtime flavors, it’s quick and easy to make, and can be served warm or as a cold pasta salad. Yes, salmon! ♡ I thought it would be fun to mix things up with the usual pasta salads that I tend to make […]

This lemony salmon asparagus pasta salad recipe is full of the best fresh springtime flavors, it’s quick and easy to make, and can be served warm or as a cold pasta salad.

Salmon Asparagus Orzo Salad Recipe

Yes, salmon! ♡

I thought it would be fun to mix things up with the usual pasta salads that I tend to make this time of year.  So for something different, I flaked up a filet of smoked salmon and tossed it with some chopped asparagus, herbs, pine nuts, Parmesan and a quick lemony dressing.  And you guys — this simple orzo salad was such a winner!

The smokiness of the salmon was downright irresistible paired with the rest of those bright, herby, and citrusy flavors.  And with a bit of light multitasking, I was doubly pleased to find that the whole dish came together in just 30 minutes or so.  It’s the perfect make-ahead dish for easy weekday lunches or weekend dinners on the patio this time of year.  And after testing this recipe a few times here at our house, we can vouch that it tastes even better the next day too. ♡

Feel free to use whatever type of salmon here that you prefer — hot-smoked, cold-smoked, baked or sautéed.  And if you’re not a big fan of dill, this recipe is incredibly flexible and would work well with fresh basil, parsley, or chives too.  Alright, let’s make some pasta salad!

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Spaghetti Aglio e Olio

Classic Spaghetti Aglio e Olio is easy to make with just 4 simple ingredients (spaghetti, olive oil, garlic and crushed red pepper flakes), it comes together in 20 minutes, and it is always such a winner. Guys, have you made spaghetti aglio e olio before? Barclay and I saw this classic pasta dish on menus […]

Classic Spaghetti Aglio e Olio is easy to make with just 4 simple ingredients (spaghetti, olive oil, garlic and crushed red pepper flakes), it comes together in 20 minutes, and it is always such a winner.

Spaghetti Aglio e Olio Recipe

Guys, have you made spaghetti aglio e olio before?

Barclay and I saw this classic pasta dish on menus everywhere during our trip to Rome and Naples a few years ago, and have enjoyed perfecting our version of it at home ever since.  It’s ultra-easy to make with just four ingredients — garlic (aglio), olive oil (olio), spaghetti, and a hint of red chile peppers.  But while Italians typically use chopped fresh red chiles (peperoncini) in this dish, fresh red chile peppers can be a bit harder to find here in Spain and elsewhere around the world.  So we typically just use a generous pinch of crushed red pepper flakes from our pantry.

That said, I learned on our trip to Italy that I had actually been making this dish wrong in years past, when I used to just toss spaghetti in the garlicky oil once it had finished cooking.  The key to creating a gorgeous, glossy, non-greasy sauce is to create an emulsion with the garlicky oil and that magical starchy pasta water (the key to most good pasta sauces!).  All you have to do transfer the pasta and a half-ish cup of that hot starchy pasta water directly into the pan of garlicky oil one minute before the pasta is done cooking.  Then while you toss the pasta, all of that heat and starch will help the garlic oil emulsify into a beautiful glossy sauce, while the pasta soaks up some extra garlicky flavors as it finishes cooking.

It’s a simple tweak that’s guaranteed to kick your aglio e olio up a delicious notch, and it could not be easier.  So grab some garlic and olive oil, and let’s make this classic pasta dish together!

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