It starts with brown butter, then the soup goes in and becomes the sauce, and the pasta cooks right in it. One pan, no boiling water, no draining and definitely no squash-cutting. A pile of sharp cheddar and Gruyère goes in at the end, plus my secret ingredient: a slice of American cheese. It keeps the sauce silky and glossy, and you won’t taste it I promise. Kyle who hates American cheese actually CHOSE this version. So there.

The soup flavor is KEY. Whatever you use is basically how your mac and cheese will taste, so find one you love. I use Pacific Organic, mainly because it’s… the only one available to me. But it’s also PERFECTION.

Depending on your brand, you may need to doctor it up: a squeeze of honey if it’s not sweet enough, a pinch of salt if it’s not salty enough, or a bit more Dijon if it needs more depth. Or heck, get wild and try a DIFFERENT soup. I feel like tomato would be kinda epic. Just please let me know how it goes.

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one pan butternut squash
mac and cheese

Serves: 2
Time: ~20 minutes
Dishes: 1 pan
Style: one-pan dinner

you’re ready if you have.

butternut squash soup, cavatappi, butter, extra-sharp cheddar, Gruyère, American cheese, Dijon, lemon, honey (optional), salt + pepper

tools.

• large non-stick skillet (12-inch)

• box grater

• wooden spoon

• see more tools…

tips.

Things I definitely would NOT do:

• Skip the American cheese: it has emulsifying salts that keep the sauce silky and stop the real cheese from going grainy or greasy. You won’t taste it.

• Rush the brown butter: wait for the golden-brown bits and the nutty smell. That’s where the flavor comes from. But don’t walk away, because it burns fast.

• Add the cheese over the heat: take the pan off the heat first, or the sauce can split.

• Use pre-shredded cheese: the anti-caking agents make the sauce gritty. Grate it yourself.

• Walk away while the pasta cooks: soup thickens and catches on the bottom faster than water. Stir often and scrape the bottom. The stirring also releases the starch that makes the sauce silky.

• Skip tasting at the end: every soup brand is different in sweetness and salt, so the final balance is up to you.

Make it GF: ✅ use GF pasta. It can drink more liquid, so keep extra water nearby.

Make it vegetarian: ✅ check that your soup is made with veggie stock

Add-ins.

• Protein: brown 1 lb Italian sausage first, set it aside and drain fat, then brown the butter in the same pan. Stir the sausage back in at the end. Crispy bacon works too.

• Greens: stir in 2 big handfuls of baby spinach or kale in the last 2 minutes of cooking.

Storing: keep in an airtight container in the fridge for up to 4 days.

Reheating:
Easiest way: microwave in 1-minute bursts with a splash of stock stirred into the beans.
Best way: warm over low heat with a splash of milk or water, stirring until it’s creamy again

print grocery list + recipe

ingredients.

For the mac:

• 2 tbsp butter

• Fresh sage leaves

• 1 (32 oz / 900 ml) carton butternut squash soup

• 12 oz cavatappi

• 1 lemon

• Kosher salt + freshly ground black pepper

For the cheese sauce:

• 3 oz extra-sharp cheddar

• 2 oz Gruyère

• 2 slices American cheese

• ½ tbsp Dijon mustard

steps.

Prep:

• Grate 3 oz extra-sharp cheddar (~1 cup) and 2 oz Gruyère (~1/2 cup)

1. Brown the butter

• Melt 2 tbsp butter in a large, deep skillet over medium heat. Let it foam, swirling the pan, until the milk solids turn golden brown and it smells nutty, 3–4 minutes. Watch closely, because it goes from brown to burnt fast. In the final 30 seconds add sage until it stops sizzling, then remove sage and set it aside.

2. Bring the soup to a simmer

• Carefully pour in the soup and 1½ cups water (it will sputter) and bring to a simmer over medium-high heat.

3. Cook the pasta in the soup

• Stir in the pasta and cook at a rolling simmer, stirring gently but frequently, until al dente and the sauce has thickened, about 14 minutes. You want almost no excess soup - if it gets too thick before the pasta is done, add water a splash at a time. If it’s still soupy at the end, simmer for another minute or two.

4. Make it cheesy

• Turn heat to low and stir in ½ tbsp Dijon, tear in the American cheese, then add the cheddar and Gruyère a handful at a time, stirring until smooth and glossy. Finish with salt and pepper and a squeeze of lemon juice. Top with reserved sage and serve immediately.

• Depending on your soup - taste and adjust. Too sweet? Add hot sauce, a little more Dijon or a squeeze of lemon. Not sweet enough? A small squeeze of honey. Flat? A pinch of salt or a bit more Dijon. It should taste cheesy and bright, not sugary.

⚠️ Important note: if a substitute isn’t listed below, I don’t recommend omitting or replacing that ingredient, as it will significantly change the final dish.

• butternut squash soup → tomato soup (untested, so report back!)

• Gruyère → fontina or more sharp cheddar

• Gruyère → low-moisture mozzarella, for a bigger cheese pull (more stretch, less flavor)

• cavatappi → medium shells or any short pasta with ridges

If you make this, hit reply and tell me how it went (especially if you try a different soup!). I read every single one. And if you know someone who’s still wrestling with a whole butternut squash, forward this to them. 💛

P.S. More one-pan dinners all month!

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But until then and cause you loved them so much last year we are back with my ONE PAN FALL DINNERS series!

This week’s is my first recipe back after our honeymoon! After 2.5 weeks straight of pasta, pizza, geloto and sandwiches, I was craving something a bit cozy, a bit healthy and a bit fresh. This started as a “fall harvest bowl” but quickly evolved into something more my speed. I’m just not a grain bowl girl.

The slaw can be SUPER simplified if you can’t be fussed to slice cabbage or make dressing (see below). But in Kyle’s words, “the pretzels are what ties everything together.” So don’t skip them.

The key here is the process. The sweet potatoes cook down in the pan and they purposely do NOT crisp. Then the browned sausage goes back in and kind of squishes them into something between a mash and chunks. That’s the glue that keeps every bite moist and craveable. Kyle swears the pretzels tie it all together, so don’t skip them. And you might think honey mustard pretzels are the move but I have tried so you don’t have to and regular IS the move.

I’ve ALSO got ALLLLL of my one pan dinners all bundled up for you here (and I’ll keep adding to it) so if you need inspo for dinner for the next like.. 2 months!?

chicken sausage & smashed sweet potato bowls

with honey mustard apple slaw & pretzel crunch

SERVES: 2-4
TOTAL TIME: 40 minutes

tools i use.

• cutting board

• chef’s knife

• large non-stick skillet

• plastic spatula

• mandoline

• safety glove

• mini whisk

• see more tools…

tips.

make it GF: ✅ make sure your sausage is GF and use GF pretzels

make it DF: ✅ omit cheddar

Make it easier

simplify: use bagged slaw or broccoli slaw in place of the cabbage and slice the apple and celery however you want. For the dressing, if you have a honey mustard sauce you love that’s nice and tangy, use it!

riff: do it on a sheet tray. The potatoes will be firmer and crispier, so things may feel a bit drier but still delicious. Toss diced sweet potatoes on a lined tray with 2 tbsp oil and ½ tsp salt. Bake at 400F until almost cooked through and lightly browned, about 20 minutes. Drop the sausage onto the tray in chunks and bake another 12–15 minutes, until golden and cooked through. Toss with the reserved dressing right on the tray.

You might be wondering

can I use precooked chicken sausage? yes, just slice it into coins and brown well. You’ll lose some of that crumbly, craggy texture but it still works.

can I use pork sausage instead of chicken? yes, just drain the excess fat after browning. Use a lightly seasoned brat or something simple so it doesn’t compete with the slaw.

can I use butternut squash? yes, it cooks a bit faster, so start checking at 10 minutes.

can I make it spicy? add a pinch of red pepper flakes to the dressing or finish with a drizzle of hot honey.

can I double it? yes, but use two pans. One pan won’t hold a double batch.

storing: store the sausage and potatoes in one container and the slaw and dressing separately, all for up to 4 days. The slaw is best within a day or two, and it’s best to dress it just before serving.

make ahead/prep: cook the sausage and potatoes, make the dressing and shred your cabbage. To serve, reheat the sausage + potatoes (see below), then slice the apple and toss the slaw.

reheating:
the best way: gently warm the sausage and potatoes in a skillet over medium-low heat just until warmed through. OR pop into the air fryer if you want to crisp things up a bit
the easy way: microwave sausage and potatoes in short bursts until heated through.

ingredients.

For the base:

• 2 tbsp avocado oil, divided

• 2 large sweet potatoes

• ½ tsp kosher salt

• 1 lb raw chicken sausage (I love these ones)

For the honey-mustard slaw:

• ½ green cabbage (about 3 cups)

• 1 large pink lady apple

• 2 celery stalks

For the dressing:

• 3 tbsp apple cider vinegar

• 2 tbsp Dijon mustard

• 1 ½ tbsp honey

• 1 tbsp mayonnaise

• ½ tsp celery seed

• 1 tbsp avocado oil

• ½ tsp kosher salt

• ½ tsp freshly ground black pepper

To finish:

• 1 ½ cups pretzels

• 3 oz aged white cheddar

• chives, for garnish
  

  PRINT RECIPE LIST + GROCERY CARD

steps.

1. Start your base:

• peel (optional) and chop 2 sweet potatoes into ½-inch cubes (you should have about 4 cups).

• heat 1 tbsp avocado oil in a large nonstick skillet over medium-high heat. Squeeze the chicken sausage out of its casings and drop it into the hot pan in large chunks. Cook until deeply golden on a couple sides, about 7 minutes. It won’t be cooked through yet, and that’s ok. Transfer to a plate.

• add the remaining 1 tbsp avocado oil to the same pan. Once hot, add the sweet potatoes and ½ tsp salt and toss to coat. Reduce heat to medium, cover and cook 10 minutes until fork-tender, stirring gently once or twice to prevent sticking. Remove lid and cook an additional 5 minutes to get some more color.

2. Make your slaw (while the potatoes cook):

• make your dressing: in a small bowl whisk together 3 tbsp apple cider vinegar, 2 tbsp Dijon mustard, 1 ½ tbsp honey, 1 tbsp mayonnaise, ½ tsp celery seed, 1 tbsp avocado oil, ½ tsp kosher salt and ½ tsp freshly ground black pepper. Set aside.

• using a mandoline or sharp knife, finely shred the cabbage.

• cut the apple into matchsticks, thinly slice the celery on a bias and finely chop your chives.

• add the cabbage, apple and celery to a large bowl and pour over half the dressing. Toss and taste. Add more if you like, but save at least 2 tbsp for the potatoes.

3. Finish your sausage and potatoes:

• once the potatoes are ready, return the sausage to the pan and cook about 3 minutes roughly stirring to break up some of the sweet potatoes until the sausage is cooked through. The potatoes will partially mash, and that’s exactly what you want. In the final minute, pour in the reserved dressing and stir to coat. Finely grate as much cheddar as you want over top, so it gets a bit melty.

4. Serve:

• divide the sausage and potatoes between bowls and top with slaw, fluffing it up a bit for some height. Finish with more cheddar, lots of pretzels, and chives.

substitutions.

For the base:

• avocado oil → any neutral oil

• chicken sausage → pork sausage will work, just drain excess fat from pan after browning, and use a neutral seasoned one.

For the honey-mustard slaw:

• green cabbage → napa cabbage, broccoli slaw

• pink lady apple → any sweet, crisp apple works

• chives → scallions

For the dressing:

• celery seed → use 1/2 tsp celery salt and omit the salt in the dressing, or skip

• mayo → greek yogurt

• avocado oil → any neutral oil

To finish:

• sharp aged cheddar → any cheddar will work, or really any cheese you like

Okay, it’s good to be home. As much as I’ll miss eating my body weight in gelato every day, this bowl made coming back to real life a whole lot easier. If you make it, let me know. And tell Kyle he was right about the pretzels, because he’ll want to hear it.

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Despite the slightly disastrous ending, we had the most magical two weeks. As two people who work a loooooooooot, it was so nice to have absolutely no responsibilities aside from where to eat next and what train to catch.

We’d planned for three weeks — one each in Florence, Rome and Amalfi Coast — but obviously had to cut things a little short, no Amalfi. So we’ve decided we’ll just have to go back next year and finish what we started. Not a bad compromise.

Our days mostly went: breakfast + cappuccino - fuel for our daily 20K steps, lunch which was pretty much always a giant sandwich, most days we’d do gelato, a lot of shopping and sightseeing, a cheeky aperitivo, back to the hotel to get ready, then tie the whole thing up with a bow and a feast for dinner.

So ya. We did a lot of eating.

We did all the usual suspects like David, the Vatican, you know them, you’ve heard of them, I don’t need to tell you.

But the highlight for me was hands down our truffle hunting day.

We were picked up by our guide Gianluca, dogs in tow, and driven out to his house on a beautiful property with chickens, a produce garden and olive trees. Right behind was the forest, where his dogs Pesca and Chef gleefully got straight to work finding a ridiculous amount of truffles (like 12 I think).

Back to his house, he poured us some VERY strong, VERY delicious, unlabeled Italian wine on the sunny patio while we made pasta from scratch with “as much truffle as you like.” Say less.

Kyle had such a good time he even agreed to make pasta with me when we got home.

Gianluca was hosting a supper club that night, so while we ate lunch in his kitchen, he was buzzing around prepping the dinner around us, grabbing produce from his garden and eggs from his chickens, simmering stock on the stove, truffles everywhere. It felt like we were briefly living my Italian dream. 10/10 recommend.

Beyond the truffle hunting, I have SO many stories and so much good food to rave but I’ll tell you what you’re probably most curious about…

My broken foot.

Everyone warned me before Italy: bring proper shoes. The roads suck, you’re going to walk a million miles. SO I DID, I bought new runners and sandals just for this trip, your girl was PREPARED.

It’s our last night in Florence, we had walked about 40 minutes from our hotel and climbed like 100 cobblestone steps to watch the sunset before dinner. It was incredible, there was a random concert happening, a just married bride and groom crashed it, and the steps were packed with people drinking spritzes and bottles of champagne - absolutely buzzing and dreamy!

On our way out, walking down the cobblestone steps in a giant stream of people, IN MY RESPONSIBLE WALKING SANDALS, my left foot hit the ground at the wrong angle and folded underneath my ankle and I nearly ate shit.

We hobbled the rest of the way down, found a bench and I immediately thought I had broken it.

It was swollen, bruised and very painful. Eventually we managed to find a ride home, and an hour later we were in bed eating pizza while I iced my ankle. A very romantic last night in Florence.

But! Over the next couple of days it started feeling significantly better. I could walk on it. The swelling went down. And soon enough we were back on our BS, doing 20K steps a day.

CUT TO: THE FOLLOWING WEEK. AGAIN WITH THE SUNSETS. (Curse Kyle for being a sunset chaser.)

We’d had the dreamiest picnic: meats, cheese, bread, fresh figs and the best tomatoes I have ever eaten all from a local market. All at the top of another hill watching the sun set over Rome.

Again, as we leave we walk down the stairs, VERY carefully this time, the FINAL STEP - BOOM. THE EXACT SAME THING HAPPENS TO THE OTHER FOOT. Except this time it’s baaaaaad. Immediately black and blue, bulging, cannot put any weight on it. I am not going anywhere.

We call an Uber, which in Italy seems to come with precisely zero patience or empathy for actually waiting for its customers. We missed a couple even with a strong limp.

Eventually we make it back to the Airbnb. My foot is enormous, but I figure let’s wait until tomorrow. The other one was better the next day.

But it wasn’t … so off we went to a private clinic. THANK GOD for travel insurance because we’d heard the ER wait was around 12 hours.

3 hours, an X-ray and an ortho later: broken 5th metatarsal. Boot cast, crutches, no weight bearing, foot elevated above my heart as much as possible. And, for a little extra razzle dazzle, injectable blood thinners. There goes my Italian wine (although funny enough the Italian Dr told me “OOO wine?? 3, 4 glasses it’s okaiii” but a quick google search told me otherwise).

Now, if you’ve been here for a while, you may remember that I am unfortunately no stranger to crutches thanks to fracturing my hip TWICE. So I figured it’s fine I can hobble around Rome. However the Dr had given me arm crutches and as someone with apprx. zero upper-body strength, paired with cobblestones and thousands of other people also on vacation who absolutely will not be waiting for you to crutch your ass out of their way… I knew the trip was over.

So I chilled at the Airbnb while Kyle (BLESS) dealt with travel insurance and got our flights home sorted (a story for another day). I forced him out to see a few of the sights I couldn’t make it to, and to run around Rome collecting as many souvenirs as possible. And we did as much as we could in the last 2 days that was within a 3 minute radius of our Airbnb.

After a very long very chaotic trip home, we decided not to immediately snap out of the honeymoon bubble. We kept up our morning cappuccino runs, continued romancing our days, but now with Reggie in tow ❤️ and gave ourselves a few days to deal with the jet lag (and not deal with life).

But I cannot tell you how excited I am to be back.

My brain is currently overflowing with about a million fall and holiday recipe ideas and, frankly, I MISSED Y’ALL.

But don’t be shy - if you have questions about Italy, the broken foot or anything, you know I’m an open book.

Leave a comment

PS. I feel like I’ve only scratched the surface of our trip, so if you want my food or shopping rundown let me know and I’ll keep sharing more!

See you soon for dinner!

Hannah here, taking over this week’s edition of Dinner, Sorted!

I believe hosting is one of the most underrated life skills we can develop. I’m always looking for an excuse to gather people around my table, not because every dinner needs to be perfect, but because hosting gets easier with practice. Every gathering is an opportunity to try a new recipe, dust off the dinnerware, and create space for good conversation and connection.

Through Table Talk, my Substack on hosting culture, I explore how food, gathering, and hospitality help us build stronger relationships and richer lives. Part kitchen experiment and part food-culture deep dive, the newsletter is filled with practical ideas, simple strategies, and fresh inspiration for anyone who wants to feel more confident opening their door and bringing people together.

One of the easiest ways to make a gathering feel memorable is to stop serving the expected thing.

Which is exactly why I think it’s time to retire the charcuterie board.

For years, it’s been the default appetizer. Easy, familiar, reliable. But when something becomes the default, it loses a bit of its magic. What once felt generous now feels predictable, often resulting in too much food, too much waste, and a spread we’ve all seen before.

The appetizer is the first impression of any gathering. It’s a chance to introduce a new flavour, spark a conversation, and set the tone for what’s to come. As I see it, great hosting is about intention, so let’s make the first bite count.

So, here are four simple appetizers I’d serve instead of a charcuterie board this season.

a salad you can eat with your hands

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A bit about me, I’m a professionally trained recipe developer, private chef, and food writer based in New York City. I also have a substack: The Kitchen Table, where I share recipes for people who love to cook. I feature all kinds of recipes, with a heavy focus on seafood and pasta dishes. I also write essays and articles about food in a larger context. I hold a master’s degree in Food Studies from NYU, as well as a culinary degree from the Institute of Culinary Education.

When I’m not cooking or writing, I love to spend time walking my 2 golden retrievers, Frank and George, or exploring local spots in my Brooklyn neighborhood (S/O to Chez Ma Tante and Radio Bakery - two of my faves) with my new husband, Alex.

Drop a comment below if you have any questions about me or my doggos, or just to say hey!

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And you can find me over on: Instagram, TikTok, Substack and my Website.

Today’s recipe has all the best of late summer produce, but it is just cozy enough for those of you craving fall! It is bright and acidic from the lemon and the sungold tomatoes, but also rich and creamy from the creme fraiche and the juicy chicken thighs. It's all done in one pot (okay, plus a sheet pan if you want to get technical) and takes just about 30 minutes from start to finish!

creamy lemon & sungold orzo with crispy chicken thighs

SERVES: 4
TOTAL TIME: 30

tips.

make it GF: ✅ Swap the orzo for a gluten-free orzo or small GF pasta like rice-shaped pasta. Everything else is naturally gluten-free.

make it DF: ✅ Skip the crème fraîche and parmesan. Finish with a squeeze of extra lemon juice and a generous drizzle of good olive oil to keep it rich and saucy. Nutritional yeast can sub for the parmesan if you want that savory depth.

You might be wondering:

why start the chicken in a cold pan: this gives the fat under the skin time to slowly render as the pan heats up, which means crispier, more evenly golden skin. If you have a weighted press, use it to keep the skin in contact with the pan; a heavy lid or smaller pan works too.

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September is a weird little month for dinner. One day it’s 25 degrees and tomatoes are still very much happening, the next there’s a chill in the air and suddenly all I want is something bubbling away in a big pot.

So instead of forcing fall before we’re ready, I pulled together some of my September greatest hits for whatever stage you’re currently in: still clinging to summer, somewhere in between, or fully ready to get cozy.

Pick your current mood and consider dinner, sorted.

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3 ways I’m shifting dinner into fall

Keep the summer produce, change how you cook it. Tomatoes, zucchini and corn are still very much happening!!! Just try roasting, blistering or baking them instead of always serving them fresh.

Add one cozy thing. My fave - browned butter, or crispy breadcrumbs, maybe sausage, creamy beans or duh…. melted cheese. One richer element can make dinner feel fall-ish without going full beef stew.

Keep something fresh. Finish warmer dinners with herbs, lemon, crunchy veg or a cold sauce. You still get the cozy, without everything feeling too heavy.

a few things easing me into fall

THE COZY FLOOR LAMP
I’m in my “absolutely no overhead lighting” era. We’ve had this one for a couple years and I love the woven shade on this one, it’s warm and cozy without feeling overly rustic.

THE TRANSITION JACKET
I got this one for Italy and it honestly just makes every outfit so much more pulled together. And it’s perfect for September weather where it’s cold in the morning and somehow summer again by 2pm.

THE BROWN CHECK NAPKINS
Apparently all it takes to make me excited about setting the table again is a brown check. These feel perfectly fall without putting a single pumpkin or leaf on my table. They’re linen too, so they still feel more relaxed.

THE SLIPPERS
My go to winter slippers because I simply cannot have bare feet in winter. Where are my Raynauds people at… lol.

THE FALL CANDLE
Don’t get me wrong I love pumpkin spice but it’s a bit early for that. I love this vanilla + amber + leather scent, not too girly (for Kyle’s sake) but makes the house smell cozy and a little moody ;)

RECIPE ROUNDUP

still clinging on to summer

somewhere in between

getting cozy

Now if Reggie was a human….

We all know you can’t go wrong with pizza! I myself will NEVER get sick of it… yes quote me on that. Reggie would jump through hoops (figuratively… so let’s just imagine here) for this pizza beans recipe. She is a sucker for cheese, but this one feels extra special! Just like Reggie:)

Hello, dinner, sorted community! I’m Maria Koutsogiannis, aka your Greek Mommy, and I’m so excited to be taking over Rachel’s newsletter today.

I’m so excited to share my debut cookbook, Greek Out, with you! This book is incredibly personal to me, and it brings together more than 120 Mediterranean-inspired recipes along with stories from my Greek upbringing and the food, traditions and people that shaped the way I cook today.

For me, Greek cooking has always been about taking simple, beautiful ingredients and turning them into something that feels nourishing and full of flavor. In Greek Out, I’m taking the classics I grew up with and giving them my own twist from gyros-style roasted chicken, overstuffed pitas to meatballs and of course plenty of sweets including a baklava ice cream cake.

At the heart of the book are the ingredients I’ve always loved cooking with. You don’t need complicated techniques or a million ingredients to make incredible food. I want these recipes to show you how easy it can be to make feel good meals you can come back to again and again.

We shot Greek Out on location in Greece, which made the experience even more meaningful to me. Along with the recipes and beautiful imagery, I’ve included practical meal-prep tips and flexible ways to make the recipes work for your life. More than anything, I hope this book inspires you to cook generously, gather around the table with the people you love and see just how much you can create with what you already have.

To celebrate the launch, I’m also giving away a copy of the book to one of you! To enter just comment on this post below and we will draw when Rachel get’s back.

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Today, we’re doing Beef Bifteki with Green Bean Salad, a pairing that feels especially fitting for these last few weeks of summer.

I could tell you Bifteki are essentially Greek burger patties, but that would be selling them way too short. They’re juicy, packed with fresh herbs and grated tomato, and instantly take me back to summers at my yiayia’s house, coming home from the beach to hot french fries, salted tomatoes, feta, and, of course, bifteki.

Alongside them is my Green Bean Salad with Artichokes, Goat Cheese, and Hazelnut Brittle. It’s not exactly a traditional Greek salad, but it has everything I love about Greek cooking: crisp vegetables, lots of texture, something creamy, and a really good vinaigrette left at the bottom of the bowl that you’re going to want some bread to sop up.

One recipe is rooted in tradition, the other is my own spin on it, and together, they’re a pretty perfect snapshot of what Greek Out is all about.

Kali orexi!

Both recipes are below!

If you love today’s recipes, come hang out with me over on Instagram, find even more recipes on FoodByMaria, and of course, grab a copy of Greek Out.

beef Bifteki

SERVES: 4
TOTAL TIME: 1 hour

tools I use.

• half sheet tray x 2

• box grater

• vegetable peeler

• large pot (for frying)

• mixing bowls

• metal tongs

• see more tools…

tips.

make it GF: ✅ use GF breadcrumbs

make it DF: ✅ find a DF feta, or skip if you must

Make it easier:

simplify:

• use store-bought fries or serve with your favorite roasted potatoes: pop them in the oven before you start your Bifteki and line up cook times to have them done at the same time. Follow the same finish as the fries.

• skip the fries and serve with warmed pita.

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I’m so happy and honored to be crashing Rachel’s Substack today to talk about my very first cookbook, Everything Delish: 100+ Simple Recipes for Making What You Want to Eat—and Nailing It Every Time, which just hit shelves THIS WEEK!! It’s basically the result of three years of recipe testing and an unreasonable amount of dishwashing, packed into one book.

To celebrate I’m also giving away a copy of the book, to enter just comment on this post below! (Rachel will announce winners when she’s back)

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I wanted to bring you one of my favorites from it today. It’s not a favorite because it’s fancier or more complicated than anything else in there (everything in this book is low-lift on purpose), but because it’s the recipe that kind of started it all for me.

I made this salmon on repeat back in university, when it was basically the only thing I knew how to cook well. One day I reached for a honey mustard dressing just to change things up, put it on the salmon before cooking instead of after, and the glaze that happened was so good I never looked back. Adding a pecan crust on top for texture and crunch came a little later, and that’s when this go-to dish was officially born!

It’s one of the easiest, most impressive-feeling dinners you can pull off, and I love pairing it with the Smashed Broccoli, which I’ve included the recipes for below as well!

More about my book: Jamie Milne is the friend you want in your kitchen. She makes cooking feel exciting instead of overwhelming. Her debut cookbook brings 100+ simple, flavor-packed recipes to your table for any occasion, any crowd, any day of the year. Whether you’re cooking for one, feeding a family, or pulling off an impressive date night, Everything Delish has you covered and you’re gonna nail it.

pecan-crusted
honey mustard salmon

SERVES: 2
TOTAL TIME: 40 minutes (10 minutes hands on)

tips.

make it GF: ✅ use gluten-free panko

make it DF: ✅ as is!

If you’re making both:

Get the broccoli started and in the oven first, then start your salmon, aim to have them come out at the same time - you can even pop the salmon right on your broccoli sheet tray if you have space!

Make it easier:

what salmon should I use? Go for the best-quality fillet you can find, and ideally even thickness so it cooks at the same rate.

can I make anything ahead? Yes, the honey mustard sauce and the pecan crust mixture can both be made a day ahead and kept in the fridge separately. Assemble and bake when you’re ready.

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BUT I didn’t want to leave you dinner-less while I’m gone, so I’ve handed over the keys to dinner, sorted to a few incredibly talented women for the month❤️❤️. You can still expect plenty of dinner recipes, just with a little twist: some new faces, new recipes and hopefully a few new people to become obsessed with.

And because many of you have asked: what about Reggie?! Do not worry. She’s headed to her favourite vacation destination: Kyle’s mom’s house, where there is a huge backyard, approximately zero rules and 24/7 spoiling. She may actually be more excited for September than we are.

As always, if you have dinner requests, questions, comments or ideas, drop them below. I genuinely love hearing what you want to eat next.

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go get your dinner sorted!

So consider this week my farewell-to-summer-produce tour.

First up: ridiculously cheesy zucchini meatballs with jammy tomato butter. The zucchini keeps the meatballs extra juicy (and puts a dent in things if you have an overly abundant zucchini situation), while the tomatoes cook down into a tangy, buttery, jammy sauce. Basically, if your counter is currently being overtaken by zucchini and tomatoes, I’ve got you covered.

We’ve also got a ridiculously easy hot honey garlic butter shrimp with cold tzatziki. Hot, buttery, spicy shrimp + cold, tangy tzatziki + peak-season cucumbers. And both require bread on the side for dragging through every last bit of sauce which is the exactly the kind of dinner I want to eat right now.

Have the best September. I’ll miss you!!! And I cannot wait for you to meet the women taking over dinner, sorted while I’m gone. Be nice to them, eat everything they tell you to, and I’ll see you on the other side with a truly unreasonable amount of pasta inspiration.

I actually tested a crispier, panko-coated version of these meatballs because obviously crispy = better… except this time it didn’t. They were heavier, fussier and distracted from the best part: super juicy zucchini chicken meatballs with Parmesan and little molten pockets of mozzarella. Pile them into the buttery tomatoes, tear over an irresponsible amount of basil and drag some crusty bread through everything.

cheesy zucchini meatballs with jammy tomato butter sauce

SERVES: 4
TOTAL TIME: 45 minutes

tools i use.

• box grater

• small colander

• glass bowl

• large frying pan

• medium frying pan

• wooden spoon

• nylon head tongs

• microplane

• see more tools…

tips.

make it GF: ✅ use gluten-free panko and serve with gluten-free bread or pasta.

make it DF: ❌

Make it easier

simplify: skip the platter situation and toss the tomato butter and meatballs straight into cooked pasta. Add a splash of pasta water if needed and dinner is DONE.

riff: serve this over pasta for a bit more substantial meal, toss with pasta water to thin out the sauce.

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hot honey garlic butter shrimp with cold tzatziki

SERVES: 2
TOTAL TIME: 20 minutes

tools i use.

• mini slotted spoon

• small steel frying pan

• mandoline (optional)

• safety gloves (optional)

• box grater

• glass bowl

• colander

• large 12 inch pan

• nylon head tongs

• see more tools…

tips.

make it GF: ✅ serve with gluten-free pita, flatbread, or rice.

make it DF: ❌

Make it easier

simplify: skip the crispy garlic and use regular avocado or olive oil throughout. You’ll lose a little crunch and garlic intensity, but dinner gets even faster.

riff: turn this into bowls with rice, chopped cucumber and tomato, or swap the pita for warm naan/flatbread. You could also add a handful of chickpeas to the platter to stretch it.

You might be wondering

can I make this without a mandoline? yes, sharp knife works perfectly, the goal is just thin, relatively even slices so the garlic cooks at the same rate.

make it ahead? tzatziki and crisp garlic can be made up to 2 days ahead, but cook the shrimp right before serving.

storing: store the shrimp and tzatziki separately in airtight containers in the fridge for up to 2 days. Keep the crispy garlic at room temperature in an airtight container so it stays crunchy.

reheating:
the best way: gently warm the shrimp in a skillet over medium-low heat just until warmed through.
the easy way: microwave in short bursts. Do NOT reheat the tzatziki.

ingredients.

For the crispy garlic:

• 2 tbsp avocado oil

• 4 large garlic cloves

For the tzatziki:

• ½ English cucumber

• ½ tsp kosher salt

• 1 cup Greek yogurt

• 1 tbsp lemon juice

• 1 tsp white vinegar

• ¼ cup fresh dill

For the shrimp:

• 1 lbs large shrimp, peeled and deveined

• ¾ tsp kosher salt

• 3 tbsp butter

• 1 tbsp calabrian chili paste

• 2 tbsp honey

• 1 tbsp lemon juice

• Zest of 1 lemon

For serving:

• Warmed pita bread

• More dill

PRINT RECIPE + GROCERY LIST

steps.

1. Make your crispy garlic:

• thinly slice garlic into even pieces.

• add garlic to your smallest skillet and add a thin layer of avocado oil. Place over medium heat and cook until pale golden and crispy, watching carefully, as it turns fast. Use a slotted spoon to transfer the garlic to a paper towel-lined plate. Season with a pinch of salt. Reserve the oil.

• (heat your pitas on the garlic oil pan for extra flavor!)

2. Make your tzatziki:

• grate cucumber on a large box grater into a large colander, and season with salt and set aside. Using your hands, squeeze as much liquid as you can out (don’t sweat it if it’s not fully dry), and add to a large mixing bowl.

• add 1 cup greek yogurt, 1 tbsp lemon juice, 1 tbsp reserved garlic oil, 1 tsp white vinegar, ½ tsp kosher salt and mix well.

• roughly chop ¼ cup dill and mix it in. Set in fridge while you make the shrimp.

3. Cook your shrimp:

• heat 1 tbsp reserved garlic oil in a large nonstick skillet over medium high heat. Pat shrimp very dry. Add in a single layer and season with ¾ teaspoon kosher salt. Cook, undisturbed, until golden underneath, about 1–1½ minutes.

• flip the shrimp and add 3 tbsp butter, 1 tbsp calabrian chili paste and 2 tbsp honey. Cook, tossing, until the butter is melted, the sauce is glossy and bubbling, and the shrimp are just cooked through, about 1 minute.

• remove from the heat and stir in 1 tbsp lemon juice and the zest of 1 lemon.

4. Serve:

• spread tzatziki across your serving platter and spoon the hot shrimp and all that spicy honey-garlic butter over top. Finish with the crispy garlic, more fresh dill, and plenty of warm pita for dragging through everything.

substitutions.

For the crispy garlic:

• avocado oil → any neutral, high smoke point oil

For the tzatziki:

• english cucumber → 2 Persian cucumbers

• Greek yogurt → skyr or another thick, strained yogurt

• white vinegar → white wine vinegar

For the shrimp:

• calabrian chili paste → skip or use 1 tsp dried chili flakes

• lemon juice → 1/2 tbsp white wine vinegar

For serving:

• pita bread → naan or rice

Let me know if you make this, it’s certainly a repeat weeknight dinner around here.

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🔖Make sure to bookmark this page as I’ll be adding all new one pan dinner’s here throughout the month.

THIS MONTH’S SPECIAL INCLUDES:

• 30+ one-pan dinners, with new ones coming all month

• house rules for making one-pan dinners actually good

• the setup the few pans/tools actually worth owning

And because we have an entire month to play with: tell me what you want to see turned into a one-pan dinner. The crazier the better.

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HOUSE RULES

01. DON’T CROWD THE PAN

We want golden and crispy, not pale and steamed. Give everything some breathing room. And if things are looking crowded, grab the bigger pan. I can tell you from plenty of experience: the extra two minutes of washing is worth it.

02. COOK IN STAGES

One pan does not mean everything needs to go into said pan at the same time. Brown the chicken. Take it out. Cook your veg. Throw the chicken back in. Still one pan. Significantly better dinner.

03. LAYER YOUR FLAVOR

A one-pan dinner has fewer opportunities to build flavor, so make the ones you have count. Salt as you go, brown things properly, deglaze the pan and employ a flavor bomb whenever necessary.

FLAVOR BOMBS: Dijon, miso, Calabrian chile paste, harissa, tomato paste, anchovies, capers, or a splash of vermouth/wine to pick up all those browned bits.

04. ACID BEFORE MORE SALT

If dinner tastes like it’s missing something, try acid before automatically reaching for more salt.

THE ACID DEPARTMENT: lemon, lime, basically any vinegar, pickle brine, pepperoncini brine. Don’t be shy.

05. SOFT FOOD NEEDS CRUNCH

One-pan dinners have an unfortunate tendency to become a sea of soft things. Give them some texture.

CRUNCHERS: toasted panko, crumbled crackers, nuts, crispy onions, potato chips, toasted breadcrumbs.

06. FINISH IT RIGHT

You’ve come this far. Thirty seconds at the end can be the difference between fine and I would happily serve this to people.

FINISHERS: fresh herbs, good olive oil, flaky salt, Parmesan, hot honey, lemon zest, chile crisp.

THE SETUP

01. A BIG CAST-IRON OR STAINLESS-STEEL SKILLET.
Emphasis on BIG. More surface area = more contact with the pan = more of the crispy, deeply browned bits we’re after. Bonus if it can go from stovetop → oven → table.

02. A DUTCH OVEN.
For the saucier side of one-pan dinners: braises, pastas, soups, beans and anything that benefits from a little low-and-slow bubbling. Mine is Staub and she lives on my stove.

03. A HEAVY-DUTY SHEET PAN.
Thin baking sheets warp at high heat and, more importantly, don’t give you nearly as good of a roast. Look for a sturdy half-sheet pan with a rim so all the good juices stay ON the pan. The bigger the better but make sure it fits into your oven.

04. A VERY GOOD OVEN MITT.
Particularly if your skillet goes from stovetop to oven. My personal trick: once the pan comes out, leave the mitt sitting directly over the handle so you don’t forget it is approximately the temperature of the sun and grab it with your bare hand. Learned that one the fun way.

05. A FISH SPATULA.

Not just for fish!! The thin, flexible edge gets underneath crispy chicken thighs, meatballs, halloumi, roasted veg or really anything with a golden crust you worked very hard not to leave stuck to the pan. One of those tools you don’t think you need until you have one.

ON THE MENU

impress without stress

i just need comfort

a hot bowl of love

low-effort, little twist

dinner in 30

That’s it for opening night, but October Special is just getting started. I’ll be adding new one-pan dinners all month, so consider this your running menu.

If you’ve made one of these already, tell me your order below. And if there’s something ridiculous you think I should attempt in one pan next, I want to hear it. See you at dinner.

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Another oddly socially busy week this week, not complaining but your girl is tired.

The week started with an all yellow party for Snackish, I love a theme party.

Kyle surprised me with a very cute date night. We started at Fable Kitchen, which I can’t believe I’ve never been to. Service and food was fabulous and I’m definitely adding it to my go to’s. We followed dinner with TONY, and please, if you like food, go see it. I don’t want to accidentally share any spoilers but it was beautiful to see how Anthony Bourdain got his start, and it made me feel even more connected with food and the care and love that so many chefs have for it.

But most importantly, as promised……. dropping some WEDDING PHOTOS!!!!

I have about a million more but we’ll start here :)

Now let’s get to some FOOD!

go get your dinner sorted!

I’m clinging on to summer produce as much as I can before we leave cause I know it will be long gone when we get back from Italy. Green beans are so freaking perfect right now so I wanted to showcase them in a very tasty, very easy, one pan dinner, sausage and blistered green bean scarp with crispy bread.

And for a perfect easy/fancy weeknight move to use up your ripe as heck tomatoes, try the hot calabrian butter tortellini with cold tomato sauce. This one barely made it to the table (well couch lol).

Have a great week, let me know what you’re making.

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I found these dark little Kumato tomatoes at Costco and immediately became obsessed. They’re sweeter and more complex than your standard supermarket tomato, with this really savoury, almost extra tomato-y flavour that makes them SO good raw. So I grated them into a tangy and UMAMI bomb of a no-cook sauce, then piled hot cheese tortellini coated in Calabrian chile butter and Parmesan right on top.

I tested warming the tomato sauce too, because obviously I had to know, and cold won by a mile. The contrast is really what makes this pop - cold, juicy tomatoes crossed with hot, buttery tortellini on top. Then lots of fresh basil crossed with crispy Parmesan breadcrumbs that get on every bite.

hot calabrian butter tortellini with cold tomato sauce

SERVES: 2
TOTAL TIME: 20 minutes

tools i use.

• box grater

• microplane

• small stainless steel frying pan

• large pan

• baking spatula

• nylon head tongs

• glass mixing bowl

• see more tools…

tips.

make it GF: ✅ use your favorite gf tortellini and panko.

make it DF: ❌

Make it easier

simplify: skip the Parmesan crunch. Finish with store-bought crispy breadcrumbs or just lots of Parmesan and black pepper. That said, if you’ve got the extra three minutes, MAKE THE CRUMBS.

riff: ravioli works beautifully here too. Stick with a simple cheese filling so the tomato and Calabrian butter still get to be the main characters.

tomato shortcut: You can make the raw tomato sauce a few hours ahead and refrigerate it. Just pull it out while the pasta water comes to a boil so it isn't fridge-fridge cold.

You might be wondering

do I have to use Kumato tomatoes? nope. They were the inspiration because they’re sweet, savoury and especially good raw, but the most important thing is using really ripe, flavourful tomatoes. Heirlooms, vine-ripened tomatoes or ripe Roma tomatoes all work. The cream of tartar is a bonus to bring out the tomato flavor and really make the flavor pop.

why are we straining the tomatoes? cause we’re getting two sauces out of one tomato. The thicker grated pulp stays cold and fresh for serving, while the tomato juice gets tossed with butter, Calabrian chile and Parmesan to create the glossy sauce on the tortellini. No wasted tomato juice around here!

make it ahead? make the tomato sauce and Parmesan crunch up to a few hours ahead. Store the tomatoes covered in the fridge and the breadcrumbs at room temperature. Cook and sauce the tortellini right before serving.

storing: store leftover tortellini and tomato sauce separately if possible. Refrigerate for up to 3 days and keep the breadcrumbs airtight at room temperature so they stay crisp.

reheating:
the best way: reheat the tortellini gently in a skillet with a splash of water until glossy again, then serve over the cold tomato sauce with fresh breadcrumbs.
the easy way: microwave the tortellini until warm and spoon it over the cold tomatoes. Add fresh breadcrumbs after reheating.

ingredients.

For the cold tomato sauce:

• ¾ lb very ripe tomatoes (kumato if you can find them)

• ½ tsp cream of tartar

• ½ tsp salt, plus more for pasta water

• ½ tbsp red wine vinegar

• 1 tbsp extra-virgin olive oil

• 1 small garlic clove

For the parmesan crunch:

• ½ cup panko

• 1 tbsp butter

• ½ oz Parmesan

• small pinch of salt and pepper

For the tortellini:

• 12 oz cheese tortellini

• 3 tbsp cold butter

• 1 tsp Calabrian chile paste

• 1 oz parmesan

For serving:

• ¼ cup fresh basil leaves

• black pepper

• good quality olive oil

• parmesan

PRINT RECIPE + GROCERY LIST

steps.

1. Make your cold tomato sauce:

• grate ¾ lb tomatoes on the large holes of a box grater directly into a bowl, discarding the skins.

• stir in ½ tsp kosher salt, ½ tbsp red wine vinegar, 1 tbsp olive oil and 1 finely grated garlic clove.

• pour the mixture through a fine-mesh strainer set over another bowl. Reserve both the tomato pulp and the tomato juice, we’re using the juice to make the butter sauce.

• let the sauce hang out while you make the tortellini.

• grate 1 ½ oz parmesan now: ½ oz for the breadcrumbs and 1 oz for the tortellini.

2. Make your parmesan crunch topping:

• heat a small frying pan over medium heat and melt 1 tbsp butter. Add in ½ cup panko, along with a small pinch of salt and pepper, and cook until golden, stirring frequently (about 2 minutes). Remove from heat and mix in ½ ounce parmesan. Place into a bowl to prevent continued cooking.

3. Make your tortellini:

• bring a wide pot or deep skillet of well-salted water to a boil. Add 12 oz tortellini and cook according to package directions. Before draininng, reserve ½ cup pasta water.

• return the drained tortellini to the pan over medium-heat. Add reserved tomato juice, 1 tsp of calabrian chile and 3 tbsp cold butter, 1 tbsp at a time, tossing until each addition melts into the sauce before adding the next). Add a splash of pasta water if things are looking dry, the sauce should look glossy not greasy.

• remove from heat and add 1 ounce of parmesan, a bit at a time, stirring to melt between each addition. Toss vigorously until the butter and parm melt into a glossy sauce that hugs the tortellini.

4. Serve:

• spoon the cold raw tomato sauce into the bottom of bowls.

• pile the hot calabrian butter tortellini directly over top. Don’t mix them together, we want the hot/cold contrast to stick around. Finish with breadcrumbs, fresh basil and a glug of olive oil. Eat warm.

substitutions.

For the cold tomato sauce:

• Kumato tomatoes → any very ripe, flavourful tomato; heirloom or vine-ripened would be my first choices

• red wine vinegar → sherry or white wine vinegar

• garlic clove → skip it

For the parmesan crunch:

• butter → olive oil

• parmesan → can skip

For the tortellini:

• cheese tortellini → chicken or veg would work, or a simple flavored ravioli would be great too

• calabrian chile paste → can skip if spice averse, or use 1/4 tsp red chili flakes, added at the same time

• parmesan → pecorino but be very careful you don’t add it when your pasta is too hot or it will glob up.

Let me know if you make this, it’s certainly a repeat weeknight dinner around here.

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This is very loosely inspired by chicken Scarpariello, aka one of my favourite combinations of spicy sausage, peppers, vinegar and a glossy pan sauce. Except we’re making it weeknight-friendly with Italian sausage and blistered green beans, then going heavy on the pepperoncini because I firmly believe dinner should make your mouth pucker at least a little.

I originally planned to pile the whole thing over ricotta toast, but somewhere along the way had the much better idea to put the toast IN the skillet. The crispy edges stay crispy, while the craggly bits soak up all that buttery, vinegary sauce. Add cold dollops of ricotta on top and suddenly sausage and green beans feel like a VERY exciting 30-minute dinner.

sausage and blistered green bean scarp with crispy bread

SERVES: 4
TOTAL TIME: 30 minutes

tools i use.

• stainless steel frying pan

• metal tongs

• mandoline

• safety gloves

• mini scooper (optional)

• see more tools…

tips.

make it GF: ✅ use your favorite sturdy GF bread and double check your sausage label.

make it DF: ✅ use DF butter and skip the ricotta (or if you can find a DF option!)

riff: pork or chicken Italian sausage both work here. Pork will render more fat and give you a slightly richer sauce. If using chicken sausage, you may need an extra drizzle of oil when cooking the green beans. Mild Italian sausage also works if you don't want the heat.

You might be wondering

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I also got to meet Chef David Hawksworth, hear a bit about his backstory, taste some of the food he created for the event AND get his instructions for making lacto-fermented pickles. Um, a dream night tbh.

We also started actually booking things for Italy, thank you for your suggestions!! ANNNNNND we got our wedding photos AHHH!! We have about a million to go through but I will absolutely be sharing them next week so prepare to be sick of me.

As always if you have dinner requests, questions, comments, ideas, please share them in the comments, I love hearing from you!

Leave a comment

go get your dinner sorted!

It may be early for some (me) but realistically summer is dwindling away. I’m still clinging to corn season for dear life (I PROMISE this will be my last corn recipe for a moment), I am ready for weeknight dinner vibes again. This week’s the one to make: korean beef and creamy charred corn lettuce cups, cozy but fresh, and yes, still corn.

Also on this weeks menu: sticky jerk chicken bowls with pineapple and coconut lime rice. Jamaica-inspired, with a trick to make the pineapple really pop, plus an old favorite from the archives that I don’t think got the love it deserved the first time: crispy boursin chicken with shreddy italian salad, with a tangy surprise baked right in.

This chicken is SO DANG GOOD. Boursin + giardiniera get rolled up inside chicken thighs, the whole thing gets coated in seasoned cornflake crumbs, then into the air fryer until ridiculously crispy outside and cheesy, tangy and juicy inside. Is the rolling process a little messy? Yes, BUT the cornflake coating conveniently hides absolutely everything. I love a forgiving recipe.

I’ll take any excuse to eat Boursin, and you already know how I feel about anything pickled, so this combination just makes sense. The giardiniera cuts through all that creamy cheese with a little tang and heat, but pepperoncini totally works if that’s what you have. You can even leave the pickled stuff out entirely, although I really love what it does here.

The cold, shreddy Italian salad keeps the whole thing fresh and crunchy, but TBH, the chicken is the star. Serve it with whatever side you’re feeling.

crispy boursin chicken with shreddy Italian salad

SERVES: 4
TOTAL TIME: 45 minutes
HANDS ON TIME: 20 minutes

tools i use.

• air fryer

• rolling pin

• plastic cutting board

• toothpicks

• large mixing bowl

• small mixing bowl

• see more tools…

tips.

make it GF: ✅ se gluten-free cornflakes. Everything else should be naturally gluten-free, but double-check your Boursin and giardiniera labels.

make it DF: ✅ swap the Boursin for your favourite dairy-free garlic-and-herb spreadable cheese. You want something thick rather than super soft so it stays inside the chicken.

Make it easier

simplify: skip the stuffing altogether. Pound the thighs, spread Boursin and giardiniera over top, coat with the cornflake crumbs and air fry flat. Less impressive swirl but the same general flavour situation and with no toothpicks.

riff: no giardiniera? Chopped pepperoncini are perfect here. You could also swap the Boursin for any of the savoury flavors

You might be wondering

can I make this without an air fryer? yes, arrange the coated chicken seam-side down on a parchment-lined sheet pan, spray generously with oil and bake at 425°F for about 20–25 minutes, or until deeply golden and the thickest part of the chicken reaches 165°F. I’d check around 20 minutes since thigh size will make a difference.

my Boursin is escaping. Did I mess it up? a little cheese leakage is basically inevitable and, frankly delicious - don’t lose those crispy bits. That’s why when we roll - eep most of the filling toward the centre/narrow end, roll tightly and secure the ends well with toothpicks.

do I have to chill the chicken? chilling helps the rolls firm up so the cheese is less eager to escape in the air fryer, but if you’re in a rush, you can definitely skip it.

what is giardiniera? heaven… but actually it’s mix of pickled vegetables, usually things like peppers, cauliflower, carrots and celery with plenty of tang and sometimes heat. Look for it near the pickles/olives or Italian ingredients.

make it ahead? stuff and roll the chicken up to 1 day ahead and keep covered in the fridge. Coat with the cornflake crumbs just before cooking. The salad can also be prepped a few hours ahead; keep the dressing separate until serving.

storing: store leftover chicken and undressed salad separately in airtight containers in the fridge for up to 3 days. Once dressed, the salad is best eaten the same day.

reheating:
the best way: air fry the chicken at 350°F for 4–6 minutes, until hot and crispy again.
the easy way: I can’t in good conscience tell you to microwave chicken so just pop it in the air fryer please.

ingredients.

For the chicken:

• 8 boneless, skinless chicken thighs

• 1 package Boursin

• ½ cup giardiniera

For the coating:

• 1 cup cornflake crumbs

• 1 tsp dried oregano

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp kosher salt

• ½ tsp black pepper

• oil spray

For the shreddy Italian salad:

• 1 small head iceberg lettuce

• 3 celery stalks

• ½ cup loosely packed Italian parsley leaves

• ¼ small red onion

For the dressing:

• 3 tbsp giardiniera brine (or red wine vinegar)

• 1 ½ tbsp fresh lemon juice

• 3 tbsp olive oil

• ½ teaspoon kosher salt

• ¼ tsp pepper

PRINT RECIPE + GROCERY LIST

steps.

1. Stuff your chicken:

• place chicken thighs on a plastic cutting board, cover with cling wrap and pound into a thin, even layer.

• on a small sheet tray or plate, toss together 1 cup cornflake crumbs, 1 tsp dried oregano, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp kosher salt and ½ tsp black pepper.

• concentrating the filling toward the narrower end of the thigh, spread each thigh with about 1 ½ tbsp Boursin, then 1 tbsp giardiniera over top. Starting from the filling end, roll tightly and secure with toothpicks. Chill for 20 minutes.

• press the stuffed thighs into the cornflake mixture until coated. Spray with a bit of oil if crumbs aren’t sticking.

2. Prep your shreddy Italian salad:

• thinly slice ¼ of a red onion and add to a small bowl of cold water for a few minutes to reduce harshness. Finely shred your iceberg, thinly slice 3 stalks celery, and finely chop ½ cup loosely packed Italian parsley. Drain onions and toss together everything in a large bowl.

• in a small bowl, whisk together 3 tbsp giardiniera brine, 1 ½ tbsp fresh lemon juice, ½ teaspoon kosher salt, ¼ tsp black pepper. Slowly whisk in 3 tbsp olive oil. Taste and add a splash of brine or red wine vinegar if you want it punchier.

• refrigerate both until ready to serve.

3. Cook your chicken:

• spray the air fryer basket with oil and arrange thighs seam-side up, leaving a little space between each piece. Spray the tops lightly with oil.

• air-fry at 400°F until deeply golden and the chicken registers 165°F at the thickest part, about 15 minutes.

• let rest for 5 minutes before removing the toothpicks and slicing into thick rounds.

4. Put it all together:

• dress the salad and pile onto a platter or plates. Arrange the sliced chicken over top, showing off those Boursin-giardiniera swirls.

substitutions.

For the chicken:

• boneless, skinless chicken thighs → boneless, skinless chicken breasts, pounded thin (cooking time may vary so use your thermometer)

• Boursin → another savoury Boursin flavour or thick garlic-and-herb cream cheese

• giardiniera → chopped pepperoncini or another punchy pickled pepper

For the coating:

• dried oregano → Italian seasoning

For the shreddy Italian salad :

• iceberg lettuce → romaine

• celery → fennel for a slightly fancier/anise-y situation

• Italian parsley → basil, or a mix of basil and parsley

• red onion → shallot

For the dressing :

• giardiniera brine → red wine vinegar or pepperoncini brine

• lemon juice → red wine vinegar

• olive oil → avocado oil

Let me know if you make this, it’s certainly a repeat weeknight dinner around here.

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From there, I took those flavours and ran with them in my own direction: sticky jerk chicken piled into a bowl with coconut-lime rice, rum-charred pineapple, crunchy cucumbers and plenty of toppings. Definitely not traditional jerk chicken, but very much inspired by it—and very much the kind of dinner I want to eat.

sticky jerk chicken bowls with pineapple and coconut lime rice

TOTAL TIME: 45 minutes
SERVES: 4

tools i use.

• large pot

• glass mixing bowl

• mandoline

• safety gloves

• chef’s knife

• cutting board

• titanium pan

• kitchen tweezers

• hand juicer

• see more tools…

tips.

make it GF: ✅ Grace’s Jerk Sauce is unfortunately not GF but you can find GF varieties out there!

make it DF: ✅ swap the butter for another tablespoon of avocado oil or a plant-based butter. Everything else is already dairy-free.

Make it easier:

simplify: buy pre-cut pineapple and use a mandoline for the cucumbers. You can also skip the peanuts or crispy shallots if you don’t need two crunchy toppings, but you know how I feel about texture. And if you are in a pinch - no shame in packet rice.

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But this one earned it’s place: sticky, gingery gochujang beef piled into cold, crunchy lettuce cups with creamy charred corn and a shower of crushed ramen noodles on top. It’s hot and cold, creamy and crunchy, sweet, spicy and tangy. All the things I want in dinner.

Everything comes together in one skillet in about 30 minutes, then I like to throw it all on the table and let everyone build their own. Minimal effort, maximum stuff-in-every-bite energy.

korean beef and creamy charred corn lettuce cups

TOTAL TIME: 30 minutes
SERVES: 4

tools i use.

• glass mixing bowl

• 12 inch pan

• wooden spatula

• microplane

• hand juicer

• silver plate (serving)

• see more tools…

tips.

make it GF: ✅ use tamari or GF soy sauce, GF gochujang and a gluten-free mayo (check your Kewpie as some versions contain gluten). Swap the ramen crunch for crushed rice crackers or peanuts.

make it DF: ✅ swap the butter for a neutral oil and leave out the parm. I’d add an extra pinch of salt and squeeze of lime to the corn to make up for it.

Make it easier

simplify: use frozen corn (no shucking!) and pre-washed lettuce leaves for the wraps.

riff: serve these as bowls over rice, and throw in some cucumber if you’re looking for extra veg. Add on some kimchi if you’re really feeling it.

In case you’re wondering

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