Browse by Frequency

How often do you make it? Find the right recipe for the rhythm of your kitchen.

108 recipes total

Spaghetti with Italian Sausage

Johnsonville sausage medallions seared hard, deglazed with dry sherry, and finished in marinara. The buttered noodles are non-negotiable.

45 minServes 9

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Biweekly

Beef Stir Fry

London broil sliced thin, wok-seared over high heat with bok choy and onions in a savory brown sugar soy sauce.

35 minServes 9

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Biweekly

Pizza Night

Homemade dough, whatever's in the fridge, and everyone gets a say on toppings.

1 hrServes 4

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Biweekly

Hard Shell Tacos

Seasoned ground beef in warmed hard shells, built the only correct way: meat, onions, cheese, lettuce, tomatoes. Hot sauce and sour cream optional but encouraged.

25 minServes 9

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Biweekly

Soft Tacos

Seasoned ground beef in small flour tortillas, built with two kinds of onion — plain diced and onion with cilantro — plus two cheeses, shredded lettuce, and tomatoes.

25 minServes 9

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Biweekly

Fajitas

Steak, chicken, and shrimp cooked in sequence in a hot skillet with peppers and onions, finished with fajita seasoning, and served with Spanish rice, refried beans, and flour tortillas.

45 minServes 9

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Biweekly

Burritos

Large flour tortillas stuffed with seasoned ground beef, Spanish rice, refried beans, two cheeses, and two kinds of onion. Built to reheat well — skip the lettuce and tomato if you're making extras.

40 minServes 9

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Biweekly

Picadillo

Ground beef browned and simmered with potatoes, bell pepper, onion, diced tomatoes, olives, and raisins in seasoned beef broth. Served over white rice with tortillas.

40 minServes 9

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Biweekly

Carne Asada

Marinated flank steak grilled hot and fast, sliced thin against the grain. The foundation of great street tacos.

45 minServes 9

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Biweekly

Salisbury Steak

Breadcrumb-bound beef patties dredged and seared, finished in a pan sauce of beef broth, ketchup, Worcestershire, and soy sauce thickened with a cornstarch slurry. Served TV dinner style with mashed potatoes, corn, and brownies.

45 minServes 9

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Biweekly

American Chop Suey

Seasoned ground beef with onion and bell pepper, tomato paste, beef broth, and cheddar stirred in, transferred to a casserole dish, topped with Italian breadcrumbs, and baked at 375°F. Served with salad.

55 minServes 9

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Biweekly

Foil Dinners

Seasoned hamburger patties layered over Yukon Gold potatoes and peas and carrots, sealed in double-wrapped foil and cooked in the oven, on the grill, or tossed straight into the campfire.

45 minServes 9

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Biweekly

Sloppy Joes

Ground beef with sloppy joe seasoning, tomato paste, and diced green chiles simmered to the right consistency, piled onto good buns and topped with sliced dill pickles.

25 minServes 9

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Biweekly

Shepherd's Pie

Green beans and seasoned ground beef in a tomato-paste and Catalina dressing sauce, topped with buttery mashed Yukon Golds and baked at 375°F. Served with salad.

1 hrServes 9

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Biweekly

Swedish Meatballs

Milk-soaked breadcrumb meatballs with allspice and Worcestershire, pan-seared in two batches, then finished in a roux-based beef broth and heavy cream gravy. Served over warm buttered noodles.

55 minServes 9

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Biweekly

Chicken Saltimbocca

Pounded chicken fillets layered with sage and prosciutto, seared prosciutto-side down, then finished with a white wine and chicken broth pan sauce mounted with butter.

45 minServes 9

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Biweekly

Chicken Marbella

Boneless chicken thighs marinated in white wine, olives, capers, prunes, and brown sugar, then baked at 375°F and served over penne pasta.

2 hrServes 9

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Biweekly

Chicken Marsala

Pounded chicken cutlets dredged in flour and pan-fried, then finished in a sweet Marsala wine, mushroom, and cream sauce reduced by half.

45 minServes 9

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Biweekly

Penne with Sausage

Italian sausage medallions fried and deglazed with dry sherry, simmered in marinara, then tossed with butter-garlic penne and finished with Pecorino Romano.

30 minServes 9

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Biweekly

Lasagna

Layers of browned meat, ricotta, and mozzarella between lasagna noodles, baked at 375°F until the cheese is golden and bubbly.

1 hr 15 minServes 9

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Biweekly

Chicken Alfredo

Chicken breast pieces seared and deglazed, finished in a chicken broth and heavy cream reduction with Parmesan, served over fettuccine.

45 minServes 9

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Biweekly

Arroz con Pollo

Chicken thighs seared, then baked with rice, tomato paste, and sazón in a Dutch oven until everything is tender and fragrant.

1 hrServes 9

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Biweekly

BBQ Chicken

Whole chicken breasts brined overnight in brown sugar and soy, then grilled over medium-high heat and finished with BBQ sauce caramelized over high heat.

12 hr 30 minServes 9

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Biweekly

Honey Teriyaki Chicken

Soy-marinated chicken thighs grilled and sliced, then wok-tossed with bok choy and onions in a honey teriyaki sauce thickened with cornstarch.

3 hrServes 9

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Biweekly

Sesame Chicken

Chicken breast cubes dredged dry-wet-dry and deep fried at 375°F, then wok-tossed with vegetables in a savory brown sugar soy sauce and finished with sesame seeds.

45 minServes 9

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Biweekly

Crunchy Chicken Salad

Fried chicken tenders over iceberg lettuce, tomatoes, grated carrot, cheddar, and bacon, dressed with a honey mustard vinaigrette — served hot chicken on cold salad.

30 minServes 9

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Biweekly

Shoyu Chicken

Boneless chicken thighs marinated and simmered in a sweet soy-ginger broth, then pulled apart and served over shredded cabbage with rice and mac salad.

1 hr 30 minServes 9

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Biweekly

Dining Out / Leftovers Night

Sometimes the best cooking is knowing when not to cook.

0 minServes 4

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Monthly

Classic Meatloaf

Ground beef with Italian breadcrumbs, egg, Worcestershire, beef bouillon, onion, and celery, pressed into two loaf pans, topped with ketchup, and baked at 400°F for one hour.

1 hr 15 minServes 9

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Monthly

Enchilada Casserole

Layered corn tortillas, seasoned ground beef with olives and Monterey Jack, enchilada sauce, and cheese — assembled in a 9x13 and baked at 375°F until golden and bubbly.

55 minServes 9

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Monthly

Montreal Grilled Chicken

Chicken breasts sliced into thirds, marinated in Montreal seasoning for two hours, grilled to 165°F, then finished with a fresh dusting of seasoning and a five-minute rest.

2 hr 20 minServes 9

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Monthly

Homemade Chicken Pot Pie

Seasoned chicken thighs and fork-tender Yukon Gold potatoes in a rich roux-based gravy with peas and carrots, baked in a double pie crust at 375°F until golden.

1 hr 30 minServes 9

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Monthly

Beef Kabobs

London broil cubed and marinated in Italian dressing, skewered with bell peppers and sweet onion, grilled over high heat, and served in pita with tzatziki sauce.

1 hr 30 minServes 9

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Monthly

Pork Steak

Pork steaks seasoned with Lawry's, seared over high heat, then braised in BBQ sauce and beer in disposable tins on the grill — covered for 30 minutes, uncovered for 30 more until the sauce thickens and the steaks are tender.

1 hr 20 minServes 9

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Monthly

Kielbasa

Whole kielbasa roasted on a sheet pan alongside box scalloped potatoes at 425°F — flipped halfway through, served with peas and Dijon mustard on the side.

40 minServes 9

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Monthly

Beef Pot Roast

Chuck roast slow-cooked in a crock pot with onion, celery, and carrot, then finished with a rich pan gravy built from the drippings — Worcestershire, soy sauce, thyme, and black pepper.

6–8 hrsServes 9

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Bimonthly

Chili Verde

Pork shoulder dredged in flour, fried in lard, then slow-simmered for 3–4 hours in a from-scratch green chili sauce built from fire-roasted poblanos, Anaheims, jalapeño, and tomatillos.

6 hrsServes 9

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Bimonthly

Schnitzel with Spaetzle

Pork chops pounded thin, double-coated in cornstarch and egg wash, deep fried golden, and served over homemade spaetzle with a rich onion-beef broth gravy and sauerkraut.

1 hr 30 minServes 8

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Bimonthly

Grilled Tri-Tip

Santa Maria tri-tip seared over direct heat, finished over indirect to 135°F, rested five minutes, and sliced thin against the grain.

40 minServes 6

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Bimonthly

Stuffed Baked Fish

Cod fillets baked over a bed of Stove Top stuffing, diced tomatoes, and lemon slices at 325°F until flaky — finished with a squeeze of lemon and tartar sauce on the side.

40 minServes 4

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Bimonthly

Pork Tenderloin

Marinated pork tenderloin seared over direct heat, finished on indirect to 145°F, rested five minutes, and sliced thin.

55 minServes 6

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Bimonthly

Jambalaya

Chicken thighs and andouille seared in a Dutch oven with onion, bell pepper, garlic, and toasted rice, finished with diced tomatoes, clam juice, and chicken broth — oven at 325°F for 25 minutes, then shrimp stirred in for the final 5.

1 hrServes 9

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Bimonthly

Chimichurri Steak

Grilled flank or skirt steak cut into bite-sized pieces, served in pita bread with blender chimichurri sauce, grilled red onions, tomato, and crumbled blue cheese.

45 minServes 9

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Quarterly

Turkey Dinner

A 12–15 lb turkey brined overnight in brown sugar, kosher salt, soy sauce, and rosemary, stuffed with Stove Top, roasted at 325°F to 165°F breast and 180°F thigh, and served with all the sides.

5 daysServes 9

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Quarterly

Prime Rib

A 4-bone standing rib roast seasoned overnight, blasted at 425°F then finished low and slow at 275°F to 125°F internal. Served with au jus and horseradish.

1 dayServes 9

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Quarterly

Holiday Ham

A precooked butt end city ham scored with crosshatches, studded with whole cloves, and reheated low and slow at 325°F with apple juice in the pan until it hits 135°F internal.

3 hrs 30 minServes 9

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Bonus Recipes

Smoked Meat

Brisket, baby back ribs, and brined whole chicken all going into the smoker together — BBQ rub overnight, 225°F lump charcoal, and the 3-2-1 method for the ribs.

1 dayServes 12

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Bonus Recipes

Steak au Poivre

Six NY strip steaks crusted in freshly ground black pepper, seared hard in cast iron, and finished in a brandy-deglazed cream sauce reduced by half with green peppercorns.

1 hrServes 9

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Bonus Recipes

Braised Spare Ribs

Eight beef spare ribs dredged in flour, seared hard in batches, then braised in red wine, beef broth, tomato paste, and thyme in a Dutch oven at 350°F — lid on for two hours, lid off for the final 30 minutes to reduce the gravy.

3 hrs 30 minServes 8

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Bonus Recipes

Swiss Steak

Eight cube steaks dredged in flour, seared hard in batches, then braised in beef broth, diced tomatoes, Worcestershire, and aromatics in a covered Dutch oven at 325°F until fork-tender — served over mashed potatoes with the gravy.

2 hrs 30 minServes 8

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Bonus Recipes

Zucchini Casserole

Summer squash, cheese, and a crispy top. A great reason to grow too much zucchini.

50 minServes 12

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Bonus Recipes

Chicken and Dumplings

Seasoned chicken thighs seared and cut into pieces, simmered with onion, celery, and carrots in chicken broth, then topped with drop dumplings made from scratch and cooked covered until fluffy.

1 hr 30 minServes 9

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Bonus Recipes

Fish Tacos

Beer-battered white fish deep fried at 350°F, served on warm tortillas with pickled cabbage marinated in apple cider vinegar and a spiced aioli — assembled to order with whatever toppings you like.

2 hrs 30 minServes 8

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Bonus Recipes

Red Beans 'n' Rice

Dried red beans soaked overnight, simmered two hours with bacon, chicken broth, and Creole seasoning, then blended to a thick, creamy consistency and served in a bowl with rice on top.

2 hrs 30 minServes 8

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Bonus Recipes

German (Dutch Baby) Pancakes

Granny Smith apples sugared overnight and sautéed in butter, layered into a screaming-hot cast iron skillet with a blender batter of eggs, flour, milk, and vanilla, then baked at 425°F until puffed and golden — dusted with powdered sugar and served with maple syrup.

1 hrServes 8

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Bonus Recipes

Crepes

Blender batter of eggs, milk, flour, butter, and vanilla cooked one at a time in a dedicated crepe skillet — filled with strawberry mascarpone or chocolate mascarpone, rolled tight, and finished with powdered sugar.

1 hr 15 minServes 8

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Bonus Recipes

Prune Whip

G-ma Menold's classic dessert — cooked prunes mashed and folded into strawberry-banana Jello at soft-set stage with whipped cream and chopped walnuts, poured into a casserole dish and refrigerated until firm.

1 hr 20 minServes 12

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Side Dish Ideas

Mashed Potatoes

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Roasted Vegetables

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Baked Mac & Cheese

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Creamy Coleslaw

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Rice Pilaf

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Garlic Bread

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Mac Salad

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Mac & Cheese

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Rice

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Red Beans and Rice

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Rice-A-Roni

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Fried Potatoes

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Diced Potatoes

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Mashed Potatoes

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French Fries

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Tater Tots

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Pierogis

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Broc-n-Cheese Rice

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Rice Pilaf

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Spanish Rice

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Refried Beans

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Baked Potato

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Toasted Ravioli

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Carpaccio

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French Onion Soup

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Onion Rings

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Caprese Salad

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Green Beans

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Salad

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Caesar Salad

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Peas

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Mixed Vegetables

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Broccoli

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Asparagus

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Corn on the Cob

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Tomato/Cucumber Salad

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Grands Biscuits

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Crescent Rolls

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Dinner Rolls

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Garlic Bread

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Stuffing

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Pitas

Side Dish Ideas

Tortillas

California Burger Spread

The secret sauce that makes everything better — creamy, tangy, and just a little sweet. Mayonnaise, ketchup, sweet pickle relish, white vinegar, and a pinch of sugar.

5 minServes 8

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Shrimp Po Boy Cajun Remoulade

A bold Cajun remoulade built on mayo, ground mustard, horseradish, and Tony Cachere's. Dill relish and lemon juice keep it bright; hot sauce gives it the kick.

10 minServes 8

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Memphis Dry Rub

A big-batch BBQ rub built for ribs and brisket. Kosher salt, brown sugar, sweet paprika, chili powder, and a full spice cabinet — make it once and keep it in the pantry.

10 minServes 24

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NY Pastrami Rub

Whole black peppercorns, coriander seeds, brown sugar, and paprika — the classic pastrami crust. Coarse, bold, and built to form a bark.

10 minServes 8

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Lexington NC BBQ Dip

A vinegar-forward Carolina-style BBQ dip — apple cider vinegar, ketchup, brown sugar, Texas Pete's, and crushed red pepper. Tangy, thin, and made for pulled pork.

10 minServes 12

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Lexington NC BBQ Slaw

The slaw that goes on the sandwich, not beside it. Shredded cabbage dressed in ketchup, white vinegar, sugar, and crushed red pepper — tangy and crisp.

15 minServes 8

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Tzatziki

Cool, creamy Greek yogurt sauce with shredded cucumber, garlic, lemon juice, and fresh dill. The essential dip for kabobs, burgers, and grilled chicken.

15 minServes 9

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French Onion Dip

The classic party dip — just two ingredients, five minutes of work, and a little patience while it chills. Lipton French Onion Soup mix stirred into sour cream, ready for Triscuits, chips, celery, and carrots.

23 minServes 9

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