The Martini Pasta We Can’t Stop Making

A dirty martini but make it dinner? Yes please. ♡

I’m fully in my martini era right now, so when this viral pasta started showing up all over my feed, I had to try it immediately. And honestly, it blew me away.

The anchovies melt completely into the butter (don’t skip them, I promise you won’t taste “fish”), the vodka cooks down into something mellow and almost sweet, and the Castelvetrano olives bring this buttery richness that ties everything together. It’s one of those recipes that tastes like way more than the sum of its parts. I made it for friends recently and people are still texting me about it!

Best of all, it comes together in about 30 minutes with minimal cleanup. I tested a few versions using gin, vodka, and vermouth, and the vodka version won by a landslide for me — which I did not expect as someone who usually prefers gin martinis. But feel free to tinker with whichever martini spirit you love most. Let’s make some pasta!

Chipotle Chicken Tacos At Home!

We’ve been on a mission lately to do less last-minute takeout dinners. And turns out — making really great Chipotle-style chicken tacos at home is so much easier than you’d think. (And of course, a fraction of the cost.) ♡

The smoky chipotle marinade comes together in a blender in about 2 minutes, the cook time is under 15 minutes, and the ingredient list is simple and easy to customize to your liking. (For example, my young boys are still warming up to heat, so I’ll dial the chipotle pepper back a bit when making this for them.)

From there, just tuck that juicy, charred chicken into warm corn tortillas with a sprinkle of onion, cilantro, a squeeze of lime, and whatever toppings you love best — and you’ve got street-style tacos that (I’d argue!) are every bit as good as anything you can order out. Let’s make some chicken tacos!

Chipotle Chicken, Made at Home!

If you’ve ever stood in line at Chipotle and thought “I wonder if I could make something like this at home,” good news — you absolutely can. ♡

I’ve been on a mission to make a really great Chipotle-style chicken for a while now. My boys and I are obsessed with that smoky, savory flavor, and I wanted a version I could easily throw together on a weeknight without leaving the house. After a lot of testing, I finally landed on a recipe we all love just as much!

The secret is the marinade, and it comes together in a blender in about two minutes flat. Chipotle peppers in adobo are doing most of the heavy lifting here — they’re smoky, a little spicy, and deeply savory in a way that no spice blend alone can replicate. Pair that with ancho chili powder, cumin, garlic, and a splash of vinegar, and you’ve got something seriously delicious. I highly recommend cooking it on the grill or a grill pan to get that signature charred flavor, but the oven and air fryer both work great too.

The Best Fish and Chips I’ve Ever Had

As someone who rarely deep fries anything, I’m telling you — this fish and chips recipe is 1000% worth the effort. ♡

I’ve loved fish and chips for as long as I can remember, and for most of my life, I was more than happy to leave the deep frying to restaurants. But this year, I decided I wanted to once and for all figure out how to make my ideal fish and chips from scratch with super flavorful (not bland!) batter, perfectly tender and flaky fish, and legit-crispy seasoned fries. And you guys, THIS IS IT.

Old Bay seasoning and cold beer are the secret ingredients here. They give the batter tons of flavor while keeping it light and shatteringly crisp, and the fries get that classic double-fry treatment so they come out golden and actually stay crispy. Add a squeeze of lemon, a generous dunk in tartar sauce, and oh my goodness, it’s truly fish and chips perfection.

I’ve included all of my test kitchen tips below to help this recipe turn out perfectly the first time, especially if deep frying isn’t something you do often (or at all). Trust me, you’re going to be very glad you made this one!!

A Strawberry Sauce For Everything!

Say hello to your new favorite strawberry sauce — fresh, glossy, and ready in minutes! ♡

This will forever be my favorite sauce to drizzle over a slice of cheesecake. But it’s also fabulous for spooning over pancakes, waffles, ice cream, yogurt, oatmeal — you name it. This strawberry sauce makes just about anything better!

Best of all, it comes together quickly and easily with just four ingredients, and it’s super easy to customize if you’d like to adjust the sweetness, use fresh or frozen berries, add in a splash of vanilla or balsamic, etc. It’s always a winner!

My No-Fail New York Cheesecake Recipe

Last week, we introduced two friends visiting from Barcelona to the magic of a classic New York cheesecake, and it reminded me how much I adore a really good one. ♡

While we absolutely loved sampling dozens of Basque cheesecakes during our time living in Spain, there’s just something about the rich, ultra-creamy filling and buttery graham cracker crust of a classic New York cheesecake that will always have my heart.

Over the years, I’ve baked a lot of cheesecakes and tested all the variables — mixing methods, bake times, water baths, steam bakes, ingredient ratios — you name it. And this is the recipe I’ve landed on as my forever favorite. It’s silky-smooth, perfectly set, and wonderfully rich with just the right hint of tang from the sour cream. And — great news — there’s no finicky water bath necessary!

I’ve also included all of my best tips below to help ensure your cheesecakes turn out perfectly every time. And I highly recommend making a batch of this quick strawberry sauce to spoon over each slice (YUM). Alright, let’s make some cheesecake!

No-Fuss, Always-Perfect Grilled Cheese

This might just be the easiest way to make grilled cheese ever. ♡

I’ve made a lot of grilled cheese over the years (it’s definitely a staple around here with two little boys), and I have to say — the air fryer version totally surprised me. It somehow works its magic to create perfectly golden, crispy bread and melty cheese every time, with almost zero effort and no babysitting the stove. Plus, cleanup is basically nonexistent!

I’m telling you, once you try it this way, it’s hard to go back. It’s the perfect back-pocket recipe for busy days when we need something quick, easy, and guaranteed to be a hit. So consider this your new go-to method for grilled cheese!

The Most Delicious Ultra-Crispy Chicken!

Bookmark this one if you love crispy chicken as much as I do! ♡

Chicken Milanese has been a longtime favorite of mine, and after lots of testing and little tweaks over the years, I finally feel like this recipe is everything I want it to be. We’re talking thin, juicy cutlets with a beautifully golden, shatteringly crisp crust that actually stays crisp, with just the right amount of seasoning to make each bite perfectly flavorful.

I love serving Chicken Milanese the classic way with a bright, lemony arugula and Parmesan salad piled right on top. But it’s also super easy to mix things up depending on what you’re in the mood for — serve it with warm marinara or a quick lemon butter sauce, add a swipe of garlicky aioli, or finish with a drizzle of hot honey for a sweet-spicy twist. I’ve also included all of my best tips that I’ve learned over the years for frying chicken so you can nail that perfectly crispy, flavorful coating every time.

However you serve it, this is one of those crispy chicken recipes that is always such a winner!

My Go-To French Toast Recipe

If you’ve been searching for your “forever” French toast recipe, this is it! ♡

Our boys have been on a major French toast kick lately, which (ok, twist my arm) gave me the perfect excuse to really dial this one in. After plenty of testing, I landed on a simple ratio and method that delivers every time — slices that are rich and custardy in the center, lightly crisp and golden on the outside, and perfectly scented with cinnamon and vanilla. (No soggy middles or dry edges here!)

It comes together with a handful of pantry ingredients in about 20 minutes, and it’s one of those back-pocket breakfasts we turn to again and again. Serve it simply with maple syrup or load it up with all of your favorite toppings. However you serve it, this French toast is sure to disappear quickly!

Quick and Easy One-Pot Broccoli Pasta

Say hello to the creamy, one-pot, only-slightly-cheesy broccoli pasta our entire family loves. ♡

I suppose it’s technically a mac and cheese, but it’s made with just a single cup of shredded cheddar and a few tablespoons of Parmesan. The pasta cooks right in the broth (one pot for the win!), soaking up all that garlicky flavor, and then finishes with a splash of milk for a silky, almost brothy sauce. Our boys eat it with a spoon and always polish off their bowls, and my husband and I enjoy it just as much too. A full family win!

I highly recommend chopping the broccoli into tiny chunks so that it almost melts right into the pasta. And while I’m partial to ditalini with this one, you could totally use orzo, mini shells, macaroni, or any other small pasta shape that you enjoy. Let’s make some pasta!