The kind of dinner that tastes like a lot of work and mostly isn't — the yogurt marinade does the heavy lifting while you sleep. Warm baguette to mop the sauce.
Ricotta, mozzarella, marinara, layered in a 9x13. Baked Sunday, even better as leftovers Monday.
Recipe →The white one — beef, wine, and milk, no tomato. Made it a day ahead so it'd go silkier.
Recipe →Gochujang-honey sauce reduced until it clings, over warm rice. Fast, sweet, a little heat.
Recipe →Double smash on cast iron, roasted green chiles, Monterey jack, sweet caramelized onion.
Recipe →Dry-rubbed, 250° over hickory to 175 internal. Bark-forward and hard to mess up.
Recipe →Dry-brined bone-in, low and slow over hickory, buttered in cast iron. A two-day project worth it.
Recipe →Back to the bowls. When something's this fast and this good, you make it twice a week.
Recipe →Ripping-hot cast iron and a hard press. Lacy, crusted edges in fifteen minutes of hands-on.
Homemade hamburger-helper energy — cheesy beef and macaroni in one skillet, off a batch of meat base.
Recipe →Seared skin-on, rested, plated under a glossy apple-cider pan sauce built off the fond.
Recipe →Deep dish, creamy vegetable filling, golden butter crust. Reheats even better the next night.
Recipe →I started cooking to solve my own problem — I wanted good dinners without the mess of clipped screenshots, dead bookmarks, and recipe sites that make you read a memoir before the ingredients. So I built a place to keep my recipes as files I actually own. Then I figured other people had the same problem.
This site is the honest version of that. Some nights it's a real cook I filmed start to finish. Some nights it's Costco lasagna and I say so. I'm not a tech guru and I'm not selling one — the world doesn't need more of those. It needs tools that just work. I use mine to make dinner every night. Here's the dinner. Here's the tool.
— Justin