All posts in October 2025

One-Pot French Onion Pasta

One-Pot French Onion Pasta

Ingredients:

  • 3 Tbsp. extra-virgin olive oil
  • 4 large yellow onions, thinly sliced
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
  • 1 tsp. freshly ground black pepper, plus more
  • 6 garlic cloves, finely chopped
  • 4 tsp. chopped thyme
  • ¾ cup dry white wine
  • 1 lb. lumache (snail shells) or other medium shell pasta
  • 1 oz. Parmesan, finely grated (about ½ cup)
  • 5 Tbsp. unsalted butter
  • 2 Tbsp. Dijon mustard
  • 2 tsp. sugar
  • 4 tsp. Worcestershire sauce
  • 8 oz. Gruyère, coarsely grated (about 2 cups)
  • Thinly sliced chives (for serving; optional)

Instructions:

Step One: Heat 3 Tbsp. extra-virgin olive oil in a large (3½-qt. capacity or more) high-sided ovenproof skillet, rondeau, or other short-sided pot over medium-high heat. Add 4 large yellow onions, thinly sliced, a pinch of kosher salt, and a pinch of freshly ground black pepper and cook, stirring occasionally and adding 1 Tbsp. water and scraping bottom of the pan if starting to burn, until onions are a deep mahogany color and jammy, 30–35 minutes. Add 6 garlic cloves, finely chopped, and 4 tsp. chopped thyme and cook, stirring often, until fragrant, about 1 minute. Add ¾ cup dry white wine and cook, stirring occasionally, until reduced by about half, about 3 minutes.

Step Two: Add 4 cups water to a pot and bring to a simmer. Add 1 lb. lumache (snail shells) or other medium shell pasta and cook, stirring often to prevent pasta from sticking to bottom of pan. Cook until the pasta is al dente, 8-10 minutes. Save 2 cups of the starchy pasta water when complete

Step Two: Strain pasta (reserve pasta water) and add to the pot with the caramelized onions, then and add 1 oz. Parmesan, finely grated (about ½ cup), 5 Tbsp. unsalted butter, 1 Tbsp. Dijon mustard, 2 tsp. sugar, 2 tsp. Worcestershire sauce, remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and remaining 1 tsp. freshly ground black pepper and stir until cheese is melted

Step Three: Place a rack in upper third of oven; heat broiler. Scatter 8 oz. Gruyère, coarsely grated (about 2 cups), over pasta and broil until melted and golden brown in spots, 2–5 minutes depending on your broiler

Step Four: Top with thinly sliced chives if using just before serving

Story:

Notes: Add seared mushrooms or ground turkey to make this a complete meal. This recipe is a labor of love and will take over 90 minutes to make. If you can, caramelize the onions the night before to shorten the cooking time.

Oct 15, 2025

Calzone

Calzone

Ingredients:

  • 3 to 5 pounds beef roast
  • 16 ounces jar pepperoncini peppers with liquid
  • 1 stick of butter
  • Hoagie buns
  • Sliced cheddar cheese

Instructions:

Step One: Combine beef roast, pepperoncini peppers with liquid, and butter in the slow cooker

Step Two: Cook on low heat 6 to 8 hours or until meat is falling apart

Step Three: Rest 5 or more minutes then serve shredded meat on hoagie buns with sliced cheese on top

Story: Mandi and Sean made this recipe for me last weekend! This is a family recipe that Mandi’s mom makes with King Hawaiian buns for football games.

Oct 07, 2025

Shrimp Creole

Shrimp Creole

Ingredients:

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeds and membrane removed finely chopped
  • 2-3 stalks (ribs) celery, chopped (you want about the same amount as green bell pepper)
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun/Creole seasoning, or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 can (15-ounce) tomato sauce
  • 1 cup water, about half the can to rinse it out
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tail removed
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley plus sprigs for garnish
  • Lemon wedges
  • Cooked rice, for serving

Instructions:

Step One: Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery

Step Two: Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don’t burn

Step Three: Add the garlic, Cajun/Creole seasoning, thyme, cayenne pepper and bay leaf. Stir briefly

Step Four: Add the tomato sauce, water and Worcestershire

Step Five: Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens

Step Six: Stir in the shrimp and cook 1-2 minutes or until just firm, flipping halfway through so they cook evenly

Step Seven: Add hot sauce, salt and black pepper to taste

Step Eight: Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges

Story:

Notes: Instead of cooking the shrimp in the sauce, try grilling the shrimp. Be careful to not over cook. This will give the dish a smokier flavor.

Oct 07, 2025