Recipes for
real life.

What you'll need

• 1 pound spaghetti
• 1 can (28 ounces) whole peeled tomatoes
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 strip orange peel
• 3 garlic cloves, minced
• 1 teaspoon oregano
• Salt and black pepper
• 1 onion, diced
• 1 carrot, shredded
• 2 celery stalks, diced
• 8 ounces mushrooms, sliced
• 1 zucchini, diced
• 1/2 cup sliced black olives
• Fresh parsley, fresh basil, and plenty of grated Parmesan
• Optional: 1 pound Italian sausage or ground beef

How to make it

1. Build the base. Cook the onion, carrot, and celery in olive oil for 5 minutes. Add the tomato paste and cook for 2 to 3 minutes, until it turns deep red, then add the garlic.
2. Add the wine. Pour in the red wine, scrape up everything on the bottom of the pot, and cook for 2 to 3 minutes.
3. Crush and simmer. Add the whole tomatoes and crush them right in the pot. Add the orange peel, oregano, salt, and pepper, then simmer for 20 to 30 minutes.
4. Add the vegetables late. Stir in the mushrooms and zucchini for the final 7 to 10 minutes, then add the olives for the last 2 to 3 minutes. Remove the orange peel and stir in the butter.
5. Cook the spaghetti just until al dente. Keep the pasta and sauce separate until serving.
6. Build each bowl with spaghetti, sauce, parsley, basil, and plenty of Parmesan. For the glossiest finish, toss one serving of pasta and sauce in a small saucepan with a splash of water until hot.

What you'll need

• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 to 3 garlic cloves, finely minced or grated
• 6 tablespoons olive oil
• Salt and black pepper
• Optional: a pinch of red pepper flakes
• Secret optional ingredient: 1 teaspoon white miso

How to make it

1. Whisk the apple cider vinegar, Dijon, honey, and garlic together in a small bowl.
2. If using the secret ingredient, whisk in the miso until completely smooth.
3. Slowly stream in the olive oil while whisking until the vinaigrette comes together.
4. Season with salt, black pepper, and optional red pepper flakes. Keep refrigerated for up to one week and shake before using.

What you'll need

• 1 pound gnocchi or your favorite pasta
• 2 packed cups fresh basil leaves
• 1/2 cup shelled pistachios
• 4 garlic cloves
• 3/4 cup finely grated Parmesan, plus more for serving
• Juice and zest of 1 lemon
• 1/2 cup good olive oil, plus more as needed
• Salt and black pepper

How to make it

1. Lightly toast the pistachios in a dry skillet until fragrant, then let them cool.
2. Make the pesto. Add the basil, pistachios, garlic, Parmesan, lemon zest and juice, salt, and pepper to a food processor. Pulse until finely chopped.
3. With the food processor running, slowly stream in the olive oil until the pesto is smooth but still has a little texture. Taste and adjust the lemon, salt, and pepper.
4. Cook the gnocchi or pasta in well-salted water. Before draining, save at least 1 cup of the pasta water.
5. Build one serving at a time. Mix a spoonful of pesto with a splash of warm pasta water, then toss with one serving of gnocchi or pasta until creamy and glossy.
6. Finish with more Parmesan and black pepper.

What you'll need

• 4 thin boneless, skinless chicken cutlets
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 to 2 tablespoons olive oil
• 1 small yellow onion, roughly chopped
• 4 to 5 garlic cloves
• 1 cup sun-dried tomatoes
• 2 anchovy fillets
• 1 to 2 tablespoons capers
• 1/2 to 1 teaspoon Calabrian chili paste or red pepper flakes, optional
• 1 teaspoon red wine vinegar
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan
• 1/2 to 1 cup chicken stock, as needed
• 1 large handful fresh basil
• Zest of 1 lemon
• 1 tablespoon butter
• Freshly cracked black pepper
• Pasta or mashed potatoes, for serving

How to make it

1. Season the chicken generously with paprika, garlic powder, salt, and pepper. Sear in olive oil over medium-high heat until deeply golden, then remove from the pan.
2. Blend the onion, garlic, sun-dried tomatoes, anchovies, capers, chili, vinegar, and a splash of chicken stock until mostly smooth.
3. Pour the mixture into the skillet and cook for 2 to 3 minutes. Stir in the heavy cream and Parmesan, adding chicken stock as needed to loosen the sauce.
4. Return the chicken to the pan and gently simmer until cooked through.
5. Remove from the heat and finish with basil, lemon zest, butter, extra Parmesan, and plenty of freshly cracked black pepper.
6. Serve over pasta or mashed potatoes.

What you'll need

• 1 steak, about 1 inch thick
• Kosher salt and black pepper
• 1 tablespoon neutral oil
• 2 tablespoons butter
• 2 garlic cloves
• A few sprigs of thyme or rosemary

How to make it

1. Pat the steak very dry and season generously with salt and pepper.
2. Heat a cast-iron skillet until very hot. Add oil, then sear the steak without moving it for 3 to 4 minutes.
3. Flip, add butter, garlic, and herbs, then spoon the foaming butter over the steak as it finishes.
4. Rest for 8 minutes before slicing across the grain.

What you'll need

• 4 cups chopped seasonal vegetables
• 2 tablespoons olive oil
• Salt, pepper, and smoked paprika
• 3 cups cooked farro, quinoa, or rice
• 1 can chickpeas, drained
• Your favorite vinaigrette
• Feta, herbs, or toasted seeds

How to make it

1. Roast vegetables and chickpeas at 425°F with oil and seasonings until browned, 25 to 30 minutes.
2. Divide grains among four containers and add the roasted vegetables.
3. Keep vinaigrette and toppings separate until serving.
4. Enjoy cold or reheat, then finish with dressing, feta, herbs, or seeds.

What you'll need

• 4 to 6 medium potatoes, peeled and quartered
• 2 garlic cloves
• Splash of milk
• 1 tablespoon butter
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1 to 2 tablespoons mayonnaise
• 1/2 teaspoon garlic powder
• Salt, to taste
• Dried parsley flakes
• Plenty of freshly cracked black pepper

How to make it

1. Cover the potatoes and garlic with water, then add a splash of milk and the butter. Boil until fork-tender and drain, keeping the garlic.
2. Mash the potatoes and garlic together, then stir in the heavy cream, sour cream, mayonnaise, garlic powder, salt, parsley, and plenty of cracked pepper.
3. Add more cream as needed until smooth and creamy.

What you'll need

• 5 ounces mixed greens or little gem lettuce
• 2 oranges or mandarins, peeled and sliced
• 1 grapefruit, peeled and sliced
• 1 Persian cucumber, thinly sliced
• 4 radishes, thinly sliced
• 2 scallions, thinly sliced
• 1 avocado, sliced
• 1 handful fresh mint or basil
• 2 tablespoons toasted sesame seeds
• 1 tablespoon white miso
• 2 tablespoons fresh lemon or lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce or tamari
• 1 teaspoon honey
• 3 tablespoons olive oil
• 1 teaspoon toasted sesame oil
• Freshly cracked black pepper

How to make it

1. Whisk the miso, citrus juice, rice vinegar, soy sauce, and honey until smooth. Slowly whisk in the olive oil and sesame oil, then add black pepper.
2. Arrange the greens, citrus, cucumber, radishes, scallions, avocado, and herbs on a platter.
3. Drizzle with enough dressing to lightly coat, then finish with toasted sesame seeds and more black pepper. Serve immediately.