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Fresh Salmon Cakes

Why yes, this is a giant side of fresh salmon! And yes, I am about to chop half of it up and use it to make my yummy fresh salmon burgers (salmon cakes, really) with Fresno chiles, mint, and red onion and devour it over salad for a filling, healthy, protein-packed, and ultra-delicious mermaid lunch.

I first fell in love with fishcakes when I spent a college summer living in London, and though very little about this recipe is reminiscent of the cozy pub dinners I enjoyed there, I still feel the same comfort tucking into this richly flavorful — and juicy! — fish medallion.

Pops of capers and fresh herbs keep your taste buds guessing, while a bit of heat from the chiles is tempered nicely by the richness of the salmon. I love getting my fish big format like this and then I’ll save the rest to make my Sticky Chili Glazed Airfryer Salmon or simply pan seared filets with extra crispy, salty skin that my kids love! Or just portion out and save in my freezer for a quick dinner down the road.

But for now — fishcakes, baby!

See this recipe come to life on IG.

Grandaddy’s Stuffed Artichokes

Each Christmas, my grandfather cooks up huge batches of these delectable vegetables for the whole family, and they always, ALWAYS steal the show!

These giant green jewels are jam packed with flavor — Italian breadcrumbs! Pecorino cheese! Garlic! Olive oil! And his one special secret addition to keep the whole thing extra flavorful. The breadcrumbs get soaked with broth (stick with veg if you want a meat-free option, or choose chicken for a richer flavor) and olive oil before roasting away to a crisp, golden brown top and melting, cheesy garlicky breadcrumbs coating every tender artichoke leaf.

They make for a gorgeous vegetarian main or starter option to share for your holiday table!

See this recipe come to life on my IG Video.

Maple Butter Turkey with Gravy

Our Thanksgiving menu wouldn’t be complete without an ultra-juicy, crispy-skinned bird! This turkey not only gives you the melt-in-your-mouth delicious meat to pair with all your favorite sides, but spatchcocking means it cooks up in 90 minutes (and I would argue with more evenly cooked results!) so you get your oven back!

Get your butcher to spatchcock for you unless you’re feeling like a star because you really must put your back into it to remove the backbone and break the breast plate, so your turkey lays flat. But take my word for it, it’s so worth it!

The perfect gravy incorporates tons of flavor from roasting turkey drippings, plus a splash of white wine and a quick little roux to thicken it up for an extra gratifying pour. I’ll show you how to use all parts of the bird to give your gravy tons of depth, and then we’re going to use it to lacquer up your turkey, stuffing, and everything else on your plate!

By the end you’ll have your juicy Maple Butter Turkey, savory Chestnut Sourdough Stuffing, and smooth, velvety Roasted Turkey Gravy ready to go!! Basically, we’re hanging all day.

Watch the meal come together (quite easily!) on IG Video:
Prep Our Maple Butter Turkey
Turkey Gravy & Chestnut Sourdough Stuffing
Finishing Up Our Turkey Dinner

Stuffed Acorn Squash Alla Norma

Everybody needs a star side that can play the main if you have vegetarians at your Thanksgiving table and this is yours — presenting the most delicious Stuffed Acorn Squash alla Norma!! Creamy mozzarella cheese, pine nuts, and tender fried eggplant hunks are tossed together in a gorgeous tomato sauce, then tucked into golden roasted acorn squash boats and baked to melting perfection. Top with basil and a drizzle of HONEY!! Savory yet sweet flavors make this versatile veggie bite utterly irresistible and the perfect addition to any Thanksgiving spread.

See this recipe come to life on my IG Video.

Creamed Spinach & Leeks

Hold the phone… are we talking about sweet and savory leeks and plenty of vibrant spinach? Bathed in the most luxuriously creamy sauce scented with cognac, baked to rich casserole perfection, and topped with crisp, salty fried shallots?!!! We are?? WE ARE!! The very best part is everything can be made a day (or even two) ahead, so it’s the perfect, easy addition to your confidence-boosting Thanksgiving feast! And I know I don’t need to tell you about adding this on your leftover sandwich… an absolute must.

See this recipe come to life on my IG Video.

Chicken Marsala

Chicken Marsala — it’s almost as fun to say as it is to eat! I feel so 60s making this dish, taking little nips of wine, blaring my Peggy Lee. A fancy-feeling but crazily-easy 20-minute supper, these tender medallions of chicken breast get simmered together with a bounty of mushrooms and fresh herbs in butter and Marsala wine, a fortified white white which brings a lightly sweet, nutty finish. Serve over your favorite pasta, rice — or even cauliflower rice! 

See this recipe come to life on my IGTV.

Roasted Butternut Squash and Apple Soup

If you’re not already making a weekly pot of soup, please start now and start here. So rich and warm, with all the flavors of fall – roasted butternut squash, sweet apple, those heady, warming spices! – pureed until velvety smooth and made even more luscious with coconut milk.

You’ll find plenty of tender, buttery-soft pops of pecans to give you something to chew on and a few spicy rings of serrano chile to heat you up from the inside out with a welcome little bite of freshness. Mmmm…good soup!

See this recipe come to life on my IGTV.

Spicy Rigatoni Alla Vodka

This is a spicy version of my daughter Philomena’s all-time favorite classic pasta dish: Rigatoni alla Vodka! I’m sad to report I’ve never eaten the most famous version of this dish at Carbone in NYC, so I can’t say for sure how this one compares. All I know is this is quite possibly the most comforting, savory, faintly sweet and perfectly spicy pasta dish you will ever sink your teeth into. But don’t take my word for it. Treat yourself to a plate tonight and report back!! PS just leave out the chilis if you and yours don’t like it spicy – Philo style!

See this recipe come to life on my IGTV.

Blow-Your-Mind Chicken Wings

It’s football season, and that means there’s only one thing on everyone’s mind… chicken wings!! This recipe for baked, saucy, fall-off-the-bone tender chicken wings was a fan favorite from back at The Chew… and I’ve made a couple improvements, if I do say so myself. The glaze is even more irresistibly spicy, sticky, sweet, and tangy. The wings are just as crisp and juicy as always. These are so easy to make and you get the satisfaction of something fried without any hot oil to clean up which, in my book, is most assuredly a touchdown!! Make them ASAP!

See this recipe come to life on my IGTV.