black pepper

  • Linguine with White Clam Sauce

    Linguine with White Clam Sauce

    My grandpa Coach got this simple yet amazing recipe years ago from The Willow Inn East in Northfield, IL. Every time I make it it reminds me of him.

  • Beef Stew

    The first time I made this I was happily surprised with the result. I thought I had made a mistake the entire time since it didn’t appear to have enough liquid for a stew, but in the end it was amazing.

  • Chicken Parmesan Nuggets

    I decided to try and make this one night when my wife asked me to make dinner for us, keeping in mind the kids would need to eat it too.

  • Lasagne

    Lasagne

    This version replaces the ricotta with a mix of mozzarella and gruyere so it’s not as rich. The sauce is really what makes the dish, so it’s worth it to take the time and do it right.

  • Umami Eggs

    Umami Eggs

    Scrambled eggs with truffle oil and cheese. Cooked on low heat stirred very gently every couple of minutes with a spatula, eggs will be light and fluffy.