This is the BEST way to cook Chilean Sea Bass

If there’s a recipe on this website that clearly demonstrates my cooking philosophy the best, it might just be this one.

We’re taking something kind of fancy but still easy to find at the store (sea bass, but you can also use cod, snapper, or grouper) and preparing it confidently, with classic, simple techniques, so that you end up with a restaurant-quality final product.

No panic attacks. No almost burning down your kitchen. No crazy ingredients you’ll have to go to a special grocery store for.

This best Chilean sea bass recipe comes together with perfectly cooked fish, tender fingerling potatoes, creamy Greek yogurt, and a bright, herby green sauce that will make you want to lick your plate.

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Rigatoni bolognese is a hearty and comforting dish I learned to make in culinary school. It’s a classic Italian dish that never fails to satisfy your taste buds.

Patience is key for this long-simmered meat sauce, but your patience will be rewarded with a depth of flavor that is worth the wait.

Today, I’m sharing tips for how to choose the best ingredients and the perfect noodle shape, as well as how to make rigatoni alla bolognese ahead of time, and refrigerate it or freeze it for future meals.

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Try this Homemade Turkey Soup to warm you up this season

If you’re staring down a big Ziploc bag full of leftover turkey and you’ve already had a few sandwiches, it’s time to make Turkey Noodle Soup.

Even if you don’t feel like eating it right now, you can make it and freeze it for a meal next month or something (Future You will thank you)!

This soup works well with leftover turkey meat (either dark or white meat), and leftover chicken, too!

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This is the BEST Stuffing Recipe

You know how you hear about people taking recipes to their grave? My husband’s grandma seriously did that with her Thanksgiving bread stuffing.

It was the best turkey stuffing in the whole wide world, and I consider myself a stuffing aficionado. It had a simple, comforting flavor and was toasted to perfection.

Try as we might, we never got Mary Ellen to give up the recipe for her turkey stuffing. The only detail she ever gave us was “well, I just soak the bread in milk, really.”

So, ever since Mary Ellen passed, it’s been my mission to try to recreate this recipe. Using some flavor memories based on what Jeff and I can recall about Grandma’s stuffing, I first published my best educated guess of how this stuffing was created back in 2014.

Using reader comments and e-mails ever since, I’ve made revisions to the recipe to keep getting it closer and closer to the original.

The recipe card below reflects nine years of work, and at least a dozen tests. At this point, I think I’m a close as I can get to honoring the flavors of Mary Ellen’s stuffing.

The recipe in the card below will yield you a delicious old fashioned bread stuffing to serve alongside your Thanksgiving turkey, I guarantee it.

“I ran across your Grandma Mary Ellen’s stuffing recipe last year and what a hit it was!! Thank you!! I too have been searching for a recipe similar to my Grandmother’s and your recipe is spot on!”

—Mary

What is stuffing?

Stuffing, also known as dressing, is a quintessential part of holiday feasts, specially where turkey is served. It’s a mixture of cubed bread, vegetables, and seasonings, and it produces a very comforting blend of flavors and textures.

Technically, it’s called “stuffing” when it gets stuffed into the bird, and “dressing” when its cooked in a separate baking dish.

But, since you tend to have to overcook the turkey to make sure the stuffing reaches a safe temperature, we just cook ours in a baking dish, but we’ve always still called it stuffing.

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Chicken Alfredo Stuffed Shells

Chances are, if people were polled and asked for words and phrases synomous with “comfort food,” that both stuffed shells and alfredo would be high up on the list of results.

I saw no reason not to combine these ideas to make the ultimate comfort food dish, so here we are.

This recipe for chicken alfredo stuffed shells is the best one out there, in my opinion. The alfredo sauce has a hint of lemon zest to brighten it up, and the shells are baked in a cast iron skillet so they get some yummy crusty edges.

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This Creamy Chicken Tortellini Soup Recipe will become a weeknight favorite!

My daughter has turned into a certified soup kid. She loves any and all soup. Which means that I’m planning on lots of soup for dinners this winter. Because you know what? I’m a soup kid, too.

One of our all-time favorites is this Chicken Tortellini Soup. When I say it’s the most flavorful soup you’ll find on the internet, I mean it.

Ingredient choices like chicken thighs and a hint of nutmeg might be a little unconventional, but you’ll understand after just one spoonful!

“This was brought to a soup bar at school on a parent night to serve teachers. It is still, 3 years later, discussed as the best soup we’ve eaten. We actually hunted down the parent who made the soup and got the recipe to pass around. It is still common in the halls to hear, “I made the chicken tortellini soup last night!” Yup, that good.”

—Melissa

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I’ve only been drinking Bloody Marys for ten years or less, but I already have strong opinions on the best part: the garnishes.

When a lot of trendy brunch food spots have gone all in and garnished their drinks with crazy things like chicken tenders or slices of pizza or whatever in recent years, their only goal has been to go viral on TikTok or Instagram.

I’m not here to go viral. I’m here to make Bloody Mary skewers that taste great while I’m nibbling on my vegetarian quiche and blackberry muffin.

As I’ll explain in the post below, the best Bloody Mary garnish skewers are a simple combination of three flavors that our taste buds love.

You can get all of the ingredients needed for these Bloody Mary toppings at your local grocery store. And nobody here will ask you to stick an entire fried chicken on top of your drink. My only request is that you use everything bagel seasoning as bloody mary rim salt. Deal?

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After Thanksgiving, is it possible that “the big game” (don’t you hate how everybody has to call it that due to copyright issues?) is the second biggest food “holiday” of the year? I know we take menu planning for it pretty seriously around here!

And somehow it’s turned into a whole day event, too. While “dinner” might be crock pot ribs or Sonoran hot dogs, you have to have snacks for the afternoon lead-up to the event, too!

If I’m attending a gathering, I might show up with individual charcuterie cups or Korean meatballs for nibbling before the game. If I’m hanging around home, I might make a little football charcuterie board for my fam, or maybe some shrimp deviled eggs and ham and turkey sliders for snacking.

But my all-time FAVORITE game day dish is this Healthy Buffalo Chicken Dip recipe. Let me tell you why it’s so good, and maybe you’ll want it to be a part of your game day celebration, too!

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Other than Italians, I have a feeling that Midwesterners eat just about the most pasta per capita. Especially in the fall and winter, when it’s cold, damp and seems to start getting dark at about 2pm.

While I definitely try to sprinkle in lighter, non-pasta dinners like almond crusted chicken, Greek chicken meatballs, and shrimp fajitas, I do admit that noodles like salmon pasta make up a significant portion of our cravings during this time of year.

And while a pack of ground beef will always be on standby for meat sauce rigatoni or fettuccine bolognese, sometimes I like to change things up.

Just as ground lamb tacos are a unique twist on taco night and lamb sliders and lamb lollipops are elegant for a holiday appetizer, this lamb bolognese recipe will have you coming back for seconds with its rich, hearty, gourmet flavor.

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Do you have “clean out the fridge” meals once in awhile, or even weekly?

Pizza is frequently on our menu for that type of meal, because pizza (and even a crostini pizza bar) is great as a vehicle to use up extra odds and ends hanging out in the fridge (like rotisserie chicken for chicken pizza or cheeseburger pizza made with leftover ground beef).

Often, these leftover ingredients are from two or three recipes I’ve made for work, resulting in one big Frankenpizza (which is honestly how the crab rangoon pizza came about).

Celery, grape tomatoes and odds and ends of cheese often need to be used up. And we always have shrimp of some kind in the freezer, because it’s one of my daughter’s favorite foods.

While shrimp is great for an appetizer or a seafood pasta salad, you might not generally think of it for pizza. I’m hoping I can change your mind with this buffalo shrimp pizza recipe.

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