Recipes

Weeknight dinners, weekend projects, and seasonal favorites—all tested so you can cook with confidence.

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Sheet pan pizza

45 min

Sheet Pan Pizza

No stone needed—crispy crust and your favorite toppings.

 Beef chili

1 hr

Beef & Bean Chili

Hearty, spiced, and better the next day.

 Roast chicken

1 hr 15 min

Whole Roast Chicken

Classic lemon-herb bird with crispy skin.

 Pasta

25 min

Garlic Butter Pasta

Simple, fast, and endlessly adaptable.

 Soup

40 min

Lentil & Spinach Soup

One pot, plenty of protein, great with bread.

 Brownies

50 min

Fudgy Brownies

Dense, chocolatey, and easy to make.

Sheet Pan Pizza

Prep: 15 min · Cook: 25–30 min · Serves 4–6

No pizza stone or peel required. This dough bakes on a sheet pan for a thick, crispy base. Top with whatever you like—I usually do tomato sauce, mozzarella, pepperoni, and a few olives.

Ingredients

  • 2½ cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 cup warm water
  • 2 tbsp olive oil
  • 1 cup tomato sauce
  • 8 oz mozzarella, shredded
  • Toppings: pepperoni, olives, basil, etc.

Instructions

  1. Mix flour, yeast, and salt. Add water and 1 tbsp oil; stir until a shaggy dough forms. Knead 5 min on a floured surface until smooth. Oil a bowl, add dough, cover, and rise 1 hr.
  2. Preheat oven to 450°F. Oil a 13×18" sheet pan. Stretch dough to fit the pan (it may spring back—let it rest 5 min and stretch again).
  3. Spread sauce, then cheese and toppings. Drizzle with remaining oil. Bake 20–25 min until crust is golden and cheese is bubbly. Slice and serve.

Beef & Bean Chili

Prep: 15 min · Cook: 45 min · Serves 6–8

This is my go-to chili: ground beef, kidney and black beans, tomatoes, and a mix of spices. It's even better the next day. Serve with sour cream, cheese, and cornbread or tortilla chips.

Ingredients

  • 2 lbs ground beef (80/20)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can kidney beans, drained
  • 1 (15 oz) can black beans, drained
  • 1 cup beef broth
  • Salt and black pepper

Instructions

  1. In a large pot over medium-high heat, brown the beef, breaking it up. Drain excess fat. Add onion and garlic; cook 5 min until softened.
  2. Stir in chili powder, cumin, and paprika; cook 1 min. Add tomatoes, beans, and broth. Bring to a boil, then reduce heat and simmer 30–40 min, stirring occasionally.
  3. Season with salt and pepper. Serve with sour cream, shredded cheese, and cilantro if you like.

Whole Roast Chicken with Lemon & Herbs

Prep: 15 min · Cook: 1 hr · Serves 4–6

A classic Sunday (or any day) roast. The key is high heat at the end for crispy skin and a rest before carving. Save the carcass for stock.

Ingredients

  • 1 whole chicken (4–5 lbs)
  • 2 lemons, halved
  • 4–5 sprigs fresh thyme or rosemary
  • 4 cloves garlic, smashed
  • 3 tbsp olive oil or softened butter
  • Salt and black pepper

Instructions

  1. Preheat oven to 425°F. Pat chicken dry. Stuff cavity with lemon halves, herbs, and garlic. Tie legs together if you like.
  2. Rub chicken all over with oil or butter. Season generously with salt and pepper. Place breast-side up in a roasting pan.
  3. Roast 50–60 min until internal temp at thigh is 165°F and juices run clear. Rest 15 min before carving.

Garlic Butter Pasta

Prep: 5 min · Cook: 20 min · Serves 4

When you want something fast and satisfying, this is it. Cook the pasta, toss with garlic butter and Parmesan. Add a handful of arugula or cherry tomatoes if you want something green.

Ingredients

  • 1 lb spaghetti or linguine
  • 6 tbsp butter
  • 6 cloves garlic, thinly sliced
  • ½ cup grated Parmesan
  • Salt, black pepper, red pepper flakes
  • Fresh parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente; reserve 1 cup pasta water, then drain.
  2. In a large skillet over medium heat, melt butter. Add garlic and cook 1–2 min until fragrant (don't burn). Add a pinch of red pepper flakes.
  3. Add pasta to the skillet with ½ cup pasta water. Toss with Parmesan. Add more pasta water if needed for a silky sauce. Season with salt and pepper, top with parsley, and serve.

Lentil & Spinach Soup

Prep: 10 min · Cook: 30 min · Serves 6

One pot, no blending. Brown or green lentils hold their shape; spinach wilts in at the end. Great with crusty bread or a squeeze of lemon.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1½ cups brown or green lentils, rinsed
  • 6 cups vegetable or chicken broth
  • 1 (14 oz) can diced tomatoes
  • 4 cups baby spinach
  • Salt, pepper, cumin (optional)

Instructions

  1. In a large pot over medium heat, warm oil. Add onion and carrots; cook 5–7 min. Add garlic; cook 1 min.
  2. Add lentils, broth, and tomatoes. Bring to a boil, then reduce heat and simmer 25–30 min until lentils are tender.
  3. Stir in spinach and cook until wilted. Season with salt, pepper, and a pinch of cumin if you like. Serve with bread.

Fudgy Brownies

Prep: 15 min · Cook: 35 min · Makes 16

Dense, chocolatey, and not cakey. I use both cocoa and melted chocolate for maximum flavor. Underbake slightly for a gooey center.

Ingredients

  • ½ cup butter
  • 4 oz bittersweet chocolate, chopped
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ⅓ cup cocoa powder
  • ½ cup all-purpose flour
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350°F. Line an 8×8" pan with parchment.
  2. Melt butter and chocolate in a bowl over simmering water or in the microwave. Let cool slightly. Whisk in sugar, then eggs and vanilla. Fold in cocoa, flour, and salt until just combined.
  3. Spread in pan. Bake 30–35 min until set at the edges but still slightly soft in the center. Cool in pan, then slice.

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