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INGREDIENTS 1/2 pound linguine 4 tablespoons unsalted butter 12 fresh sage leaves Juice of 1/2 lemon 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving Kosher salt and freshly ground black pepper, for serving INSTRUCTIONS Cook the linguine according to package instructions. Drain, reserving ½ cup of pasta water. Return the linguine to the pot. In a medium skillet over medium heat, melt the butter. Add the sage leaves. Cook until the butter browns and the sage becomes almost crispy, about 7 minutes. Stir in the lemon juice. Add the butter to the linguine and toss to coat. Stir in the pasta water. Cook over medium heat until the water is absorbed. Stir in the cheese, salt and pepper, seasoning to taste.

INGREDIENTS 3/4 cup sugar 3 tablespoons cornstarch 3 cups sliced fresh rhubarb or frozen rhubarb, thawed 2 cups sliced peeled apples or sliced strawberries 1 cup quick-cooking or old-fashioned oats 1/2 cup packed brown sugar 1/2 cup butter, melted 1/3 cup all-purpose flour 1 teaspoon ground cinnamon Vanilla ice cream, optional INSTRUCTIONS Preheat oven to 350. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

INGREDIENTS 2/3 cup salted butter 1 1/2 cups sugar 1/4 cup brandy 4 cups semisweet chocolate chips 2 teaspoons vanilla extract 4 eggs 2 tablespoons cinnamon 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon table salt Coarse sea salt, to taste INSTRUCTIONS Preheat oven to 325 degrees In a saucepan, bring the butter, sugar and brandy to a boil, stirring constantly. Remove from the heat. Stir (with a wooden spoon) in 2 cups of chocolate chips until melted. Cool mixture slightly. Stir in vanilla. In a large mixing bowl, beat the eggs. Gradually add the chocolate mixture and mix well. Combine the flour, baking soda, cinnamon and salt, then gradually add the dry ingredients to the chocolate mixture. Stir in any remaining chocolate chips. Spread into a greased baking pan. Bake at 325 degrees for 35-45 minutes or until a fork inserted in the center comes out clean. Careful not to burn your balls! Let cool just enough that it won’t burn your hands. Meanwhile set up a small plate or cutting board with some of the sea salt on it. Scrape up the brownie mix, working around the edges. You don’t want to use the hard edges for the balls. Begin shaping 1″ balls out of the mix, give or take in size. Roll the balls in the salt. Do this very lightly, a little sea salt goes a very long way. If you do happen to oversalt, just brush the excess salt crystals off. Too much salt is bad, mmmkay?

INGREDIENTS 12 eggs 2 Tablespoons milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 12 slices cooked bacon, sausage patties, ham, or canadian bacon 12 English muffins 12 slices cheddar cheese , or your favorite cheese INSTRUCTIONS Preheat the oven to 325 degrees. Generously grease a 9x13 inch pan Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier). Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t over-cook. Remove from oven and allow to cool before cutting into 12 squares. Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts. To Freeze: ...

INGREDIENTS Kosher salt and freshly ground black pepper 1 pound dried spaghetti 1/4 cup olive oil 5 GARLIC cloves, sliced 1 tablespoon crushed red pepper flakes 1/2 cup FRESH FLAT-LEAF PARSLEY leaves, chopped 1/2 cup freshly grated PARMESAN cheese 1 tablespoon UNSALTED BUTTER INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over low heat. Add the olive oil and garlic and cook until the garlic is soft and aromatic, about 3 minutes. Add the red pepper flakes along with the reserved pasta water to the garlic. Increase the heat to medium and bring the mixture to a simmer. Add the cooked pasta to the pan, stirring the noodles into the sauce. Taste and adjust the seasoning, adding salt and black pepper as needed. Remove from the heat and stir in the parsley, Parmesan, and butter. Serve immediately.

INGREDIENTS 1 pound fifteen-bean soup mix 1 large onion, diced One 28-ounce can crushed tomatoes 3 celery stalks, chopped 1 ham hock 1 pound pork shoulder, diced into 1-inch cubes 2 garlic cloves, minced 1 tablespoon chopped fresh parsley 1 bay leaf 1 teaspoon dried rosemary 2 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 cups chicken stock INSTRUCTIONS Place all of the ingredients into the Instant Pot; secure the lid. Press the Manual button and enter 30 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Remove and discard the ham hock and bay leaf.

INGREDIENTS 1 pound shaved RIB EYE Kosher salt and freshly ground black pepper 4 tablespoons olive oil 2 cups thinly sliced onions (from 1 large yellow) 2 cups thinly sliced button mushrooms (from 8 ounces) 4 slices provolone cheese 4 hoagie rolls, split and toasted INSTRUCTIONS Put a large skillet over high heat. Season the rib eye slices on both sides with salt and pepper. Add 3 tablespoons of the olive oil to the preheated pan and then add the beef. Cook until the meat browns and the edges begin to curl, about 30 seconds. Flip the beef and cook until the meat is fully cooked, another 30 seconds. Remove the beef to a plate. Reduce the heat to medium-high underneath the same skillet and add the remaining 1 tablespoon olive oil and then the onions, mushrooms, and a pinch of salt. Cook until the vegetables soften and begin to caramelize, about 3 minutes. Arrange the vegetables in the skillet into 4 equal piles. Divide the rib eye into 4 equal portions and place one onto each pile of vegetables. Top each pile with a slice of provolone cheese. Reduce the heat to low, add 2 tablespoons water to the pan, cover the pan, and cook until the cheese is fully melted, about 30 seconds. Pack one pile of veggies, meat, and cheese onto each hoagie roll and serve.

INGREDIENTS 2 cup cooked chicken 3 cup spaghetti, uncooked and broken into two-inch pieces 2 cans cream of mushroom soup 2 cup grated sharp cheddar cheese 1/4 cup finely diced green pepper 1/4 cup finely diced onion 1 jar (4-ounce) diced pimentos, drained 2 cup reserved chicken broth from pot 1 tsp. Lawry’s Seasoned Salt 1/8 tsp. (to 1/4 teaspoon) cayenne pepper Salt and pepper, to taste 1 cup additional grated sharp cheddar cheese INSTRUCTIONS Cook 1 cut up fryer chicken and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

INGREDIENTS 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 cup 2% or whole milk 1 cup low-sodium chicken or vegetable stock 1 tablespoon Dijon mustard 2 1/2 cups extra-sharp yellow cheddar, shredded INSTRUCTIONS In a large saucepan, melt butter over medium-high heat. Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds. Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved. Bring to sauce to a bubble and thicken, about 3-4 minutes. Once sauce is thick, remove from heat and mix in mustard and cheddar cheese. Stir until cheese is completely melted.

INGREDIENTS 1 pound dried black beans 1 tablespoon olive oil 1 cup chopped yellow onion (about 1 medium) 1 cup chopped red bell pepper, (about 1 medium, 7 oz.) 1 medium jalapeno pepper, seeded and finely chopped, (about 2 Tbsp.) 3 medium garlic cloves, finely chopped (about 1 Tbsp.) 1 1/4 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 bay leaves 3 cups unsalted chicken stock 1 1/2 cups halved cherry tomatoes 1/2 cup chopped cilantro leaves INSTRUCTIONS Rinse, drain, and sort black beans, picking out any stones or broken beans. Set aside. Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow to heat for 3 minutes. Add olive oil, onion, peppers, garlic, salt, cumin, coriander, and oregano. Cook stirring often, until vegetables are slightly tender, about 5 minutes. Add bay leaves, stock, and beans. Stir to blend. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 37 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) When the cook time has ended, allow Instant Pot to naturally release pressure for 20 minutes. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot. To serve, spoon beans and cooking liquid into bowls and top evenly with tomatoes and cilantro.