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Food is fun. Even a classic recipe can have a fun spin that completely changes the way you make it. One of my favorite things to do in the kitchen is to try things. Take risks. Attempt to tinker with little things here and there to improve recipes, change the flavor profile, etc.

However, it doesn’t always turn out the way I want it to. (I’m not talking about this chicken Caesar wrap. It’s incredible.) But there are plenty of times when I’m building a recipe that I try something that just doesn’t work. Guess what? That’s okay.

One of the biggest reasons that people don’t get better in the kitchen is fear. I know, it sounds a little exaggerated, but just hear me out. Everyone is afraid to serve someone a plate of food that doesn’t taste good. Which is a completely valid concern. But that thought process keeps you from exploring things in the kitchen, which in itself keeps you from progressing.

There’s a reason I don’t measure things. I mean yeah, a big part of it is that I don’t want to do extra dishes. But the bigger reason is that I like to cook from feel. Trust my judgement to add the correct measurements because 1 TBSP isn’t always enough. Sometimes you need a tablespoon and a drop, or 2 and 1/13th of a teaspoon. My point is when it comes to cooking, recipes are not set in stone. This isn’t baking. That’s what makes cooking fascinating. That’s what makes it individualized.

How I make a certain pasta dish may be completely different from how another chef makes theirs. It may be the same dish in name, but the process is not. It’s what gives you a new experience based on the chef or the restaurant despite ordering the same thing.

Why is this important to note? Because YOU are capable of the same thing. I challenge you to challenge yourself. Make a recipe you’re comfortable with and do it without measuring. Pick a new recipe to try that has some techniques you’re not confident in.

If you always do what you’ve always done, you’ll always get what you’ve always gotten. Time to change it up.

Estimated Time: 20-30 min

Serves: 2

Tools:

• Pan

• Microplane (or a fine cheese grater) (or just a cheese grater but ideally a smaller one)

Ingredients:

• 1 rotisserie chicken shredded

• Day-old bread cut into croutons or premade croutons

• 2 heads of romaine lettuce chopped

• Large tortillas or wraps

• Fresh shredded parm

• Salt

• Pepper

• 1 medium block of parm or container of pre-shredded parm

• Caesar Dressing

• 1/2 cup mayo

• 1 tsp Dijon

• 2 tbsp fresh lemon juice

• 1 tsp Worcestershire sauce

• 1 clove of garlic grated

• 2 1/2 tbsp grated parm

• 1/2 tsp black pepper

• Pinch of salt

• 1 tsp anchovy paste (optional)

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My favorite time of year is coming up, spring and leading into early summer. The temperature is perfect, the days are longer and it’s time to plant our gardens. Nothing makes me happier than being out in the garden, sharing it with my kids, and just enjoying being outside. Here is a great recipe to utilize all of those extra tomatoes you have in your garden.

I'm gonna get a little deep for a second so just bear with me here.

There is something fascinating about growing your own veggies. The whole process intrigues me. You plant these little seeds or baby plants, water and nurture them until they bear fruits. Then you get to enjoy the freshest and tastiest fruits and veggies money can buy. Except you saved a ton of money by not going to the store to purchase them.

I believe that everyone should have a garden in some capacity. Whether it’s a basil plant in your kitchen or a tomato garden out back, I think it forces you to develop a closer relationship with food. For starters, it shows you just how much goes into growing food. Which gives you far more respect for our farmers and those gathering veggies for the masses.

It also teaches you patience. It takes time to grow a full garden. It doesn't happen overnight and you also can't really take a day off. Granted, it's not like being out in your garden pulling weeds is the same as a hard day's work out in a corn field. But it does require attention and effort.

And while I could talk about all of the amazing things you gain from gardening, all the things it teaches you, shared experiences with your children, the BIGGEST payoff is that you simply save money.

Groceries are not coming down any time soon. That’s just the reality of the world we live in. So it’s our job to adjust. I think one of the biggest takeaways for me since starting this page is that we are capable of WAY more than we give ourselves credit.

When you look at your overall financial situation, correcting it or helping it can seem so daunting and overwhelming. What I advise is this. Start small. Pick one avenue in which to improve your financial standing. And yes, that can simply be planting your own garden and saving some money on vegetables. From there you can start to do a little more here and there until you have made a massive overall adjustment. It takes time, patience and understanding. Just like growing a garden.

Oh yeah, this dip is fuckin delicious, too so… you're welcome.

Estimated Time: 35 minutes (30 of those minutes are just cook time)

Serves: 4-6

Tools:

• Baking dish

• Parchment Paper (you can adjust this recipe to accommodate however many tomatoes you have, so the size of the baking dish just depends).

Ingredients:

• 2-3 cups of tomatoes (cherry, Roma, whatever you have) cherry tomatoes leave whole, larger tomatoes chopped into chunks.

• 1 long hot, jalapeño or pepper of choice sliced thin

• 1 shallot thinly sliced

• 2 tbsp olive oil

• 1 tsp coarse black pepper

• 1 tsp coarse salt

• 3-4 cloves garlic minced

• 1 block of feta cheese

• 4-5 fresh basil leaves whole

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I love Mexican food. I love everything about it. The flavors, the spices of Tex-Mex, the freshness of Cali-Mex and everything in between. It can be healthy, it can be comforting, it can be whatever you want it to be.

As youse all know, I love going to the gym. Which means I like to eat on the healthier side in the kitchen. That doesn’t mean I don’t indulge weekly as well, but everything in moderation.

With that in mind, I wanted a way I could enjoy enchiladas and stay on track. Lo and behold, the Enchilada bowl was born.

This dish is as filling as it is delicious. It’s the perfect meal after a workout, or just to throw together for a weeknight for the fam. We use some cheap, fresh ingredients, throw them together in a bowl, simmer it all in some enchilada sauce and boom… you just found a new favorite.

So get ready to check multiple boxes with this one. Cheap? Yes. Delicious? Yes. Healthy? Yes. Filling? Absolutely. Easy to make? Couldn’t be easier.

Now quit stalling and start cooking, dammit.

Estimated Time: 45 min

Serves: 4-6

Ingredients:

• 1–1.5 lbs chicken (breast or thighs)

• 1 tbsp oil

• 1 packet taco seasoning (or homemade)

• 1 can enchilada sauce (green or red or both)

• 1–2 chipotle peppers in adobo + 1 tbsp adobo sauce (chopped)

• 1 cup uncooked white rice

• 2 cups chicken broth

• 1 can black beans, drained & rinsed

• 1–2 cups of cherry tomatoes cut in half or diced

• 1 jalapeño, diced

• ½ onion, diced

• 2 cloves garlic, minced

• 1–1½ cups shredded cheese (Mexican blend or cheddar)

• Salt & pepper

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Basic bish taco meat is a staple in most households. You know the drill. Brown ground beef, turkey or chicken. Sprinkle packet. Pour water. Simmer. Serve.

And sure, it’s 100% serviceable. I’ve never complained from a taco packet poured over some beef. It does the job and I know what to expect every time. But the fact is taco meat is probably one of the easiest ingredients to improve upon.

The beauty of the weeknight tacos is the simplicity and the speed in which they’re ready. These small, effective extra steps add MAYBE 5 minutes to the total time. And for a better Taco Tuesday I’d say that an extra 5 minutes is totally worth it.

There’s also something to be said about improving on old recipes. I personally do not subscribe to “more ingredients means better flavor.” I believe that taking care of your ingredients and highlighting them is the key to great flavors. So this is more of a practice in how to add a couple little things to drastically improve a dish.

Chefs and cooks all over are forced to pivot and change up recipes on the spot due to issues with ingredients, cookware etc., so think of it as not only are you making Taco night substantially better, you’re learning how to adjust, add and manipulate ingredients to improve recipes as a whole.

So let’s stop making the same basic bish seasoning week in and week out. Put just the tiniest bit of effort in this taco night and wow the rest of your family!

Estimated Time: 20-30 min

Serves: 4-6

Tools:

• Potato masher (helps break up the ground meat)

Ingredients:

• 1 lb ground meat (turkey, beef, chicken)

• 1 packet of low sodium taco seasoning

• 1 shallot finely diced

• 2 potatoes cubed

• 2 limes

• 1 can of chipotle peppers in Adobo (they’re like $1.00 for a whole can that'll last you awhile)

• 1 cup of beef broth

• 4 cloves minced garlic

• 1 tbsp tomato paste

• 1 tbsp olive oil.

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It’s Cheat Day. And cheat days are important. I understand that given the current financial climate, spending extra on a meal can feel irresponsible. But much like treating yourself occasionally while on a diet, it’s important that you allow yourself to enjoy some moments. Obviously if purchasing some expensive items simply isn’t in the budget, I completely understand. You gotta do what you gotta do. My one argument would be, if you’re following along with my recipes, then you are already saving more, so why not take some of that savings and splurge just for one night?

This is the best recipe to do it in my personal opinion. Ahi tuna is pricey, always has been and always will be. But you just get one tuna steak and maybe serve this as a special appetizer for you and your spouse one night this week. The tuna is rich and delicious. The mango avocado salsa complements that rich flavor with a sharp sweetness that cuts through the tuna in a wonderful way.

It also teaches you how to sear fish well. And this method can be used for other fish, steak and plenty of other proteins. So you are also expanding your toolbox in the kitchen.

The world is a little crazy right now and it can be overwhelming. We all deserve a reprieve from the madness every now and then, and a delicious meal is the best way I can think of to take a deep breath.

So treat yo’ self. You deserve it.

Estimated Time: 15 min

Serves: 2-4

Tools:

• Cast Iron Skillet or Thick Bottom Pan

Ingredients:

• Coarse salt

• Coarse black pepper

• Sesame seeds (black, white or a mix of both)

• 8-12 oz Ahi Tuna steak (if it's bigger that's fine. This is a cheat day after all.)

• 1 tbsp avocado oil (or another high smoke point oil)

• 2 mangos, cubed

• 1 avocado, cubed

• 1 jalapeno, finely diced

• 1 shallot, finely diced

• 1 tbsp chopped cilantro

• fresh lime juice from 1 lime

• 1/2 tbsp olive oil

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When I was playing professional baseball, I lived with my aunt and uncle in Maryland one season. Twas a lovely year, and I spent a lot of quality time with them, which was great. I also ate some amazing food.

They would cook fantastic fish and chicken. This recipe was inspired by my aunt. This was similar to her go-to marinade, and I just tweaked it ever so slightly.

The sweetness of the balsamic, the tang of the Dijon, the sourness of the vinegar paired with the char from the grill makes an absolute flavor bomb. You hit multiple flavor profiles from one of the fastest and easiest marinades to make.

It also forces you to address another potential insecurity… the grill. Now, when it comes to grilling, you either do it or you don’t. If you are not a griller, the premise of trying it can be daunting. But if you’re a part of the 99% Cooking Club, then you already know you are capable of way more in the kitchen than you thought.

Mastering the grill takes one thing. Persistence. The more you try, the more you learn. Trial and error at its finest.

Now onto ANOTHER potential insecurity… undercooking your chicken. This one is valid. Nobody wants to give a friend or loved one salmonella. The margin for error on a well-cooked chicken breast, a dried-out chicken breast, and a raw chicken breast is very small. That can be intimidating for sure (and always err on the side of caution), but there is only one way that you can get better at it…

KEEP COOKING IT!

Estimated Time: 30 min

Serves: 2-4 (if grilling more than 2, just increase the amounts)

Tools:

• Grill or grillpan

Ingredients:

• 2 chicken breasts

• ¼ cup balsamic vinegar

• 1-2 tbsp of Dijon (if you’re a Dijon fan, use 2)

• ½ cup olive oil

• Pinch of salt

• ½ lemon juice, fresh squeezed

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Ranch dressing. Standing alone at the top of the list of condiments, ranch dressing is the perfect addition to so many different foods. Whether you’re dipping nugs, you’re a pizza dipper, or trying to claim you’re “eating healthy” by dousing a salad in ranch, it hits the spot every time.

What you probably didn’t know is how easy it is to make ranch at home. I bet you have most of the ingredients in your kitchen as we speak. Just a few simple ingredients mixed well and boom. Ranch Dressing.

Don’t worry, there will be plenty of ranch aficionados telling you “ranch has buttermilk in it” or “that’s not how you do it.” After one taste of this ranch? You can promptly tell them to kick rocks.

There are multiple ways to make ranch dressing. The goal of this one? Something you can make in a pinch.

Now you never have to say “man I wish I had some ranch to dip this in.” Now you get to say “oh you want some ranch? Give me 5 minutes.” It really is that quick.

So let’s add ranch dressing to your arsenal.

Estimated Time: 5 minutes

Makes: about 1 cup of Ranch

Ingredients:

• ½ cup of mayo

• ¼ cup whole milk

• 1 tbsp chopped parsley

• 1-2 tsps of dried dill

• Pinch of salt and pepper

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About 5 years ago, I was hired for a private dinner. No big deal. I was used to them at that point. Until they asked for a dessert…

Now, I am confident in my cooking ability. You name it, and I’m confident I can give you a pretty decent plate of food. However, up until that point, I had zero experience making dessert. So to say I had no confidence was an understatement!

I’m sure you can relate. There are just some recipes and foods that, for whatever reason, are intimidating. Bread is another one (and you know damn well we already conquered that one. Nice work, chefs), but the point is, for some reason, we all give ourselves limits in the kitchen before we even try.

I’m not sure why. Maybe others have convinced us that we can’t. Maybe we watched a cooking show and saw them making something and we assumed there's NO WAY I can do THAT!

Well, I’m here to tell ya… that’s bullshit.

In order to keep that cooking job, I had to learn how to make a dessert worthy of a 16-person dinner. And this blueberry crumble was born. The beauty is in its simplicity. A few fresh ingredients baked together, and the result is a sweet, salty, creamy and crunchy party in your mouth.

Not only was it a hit, it showed me that I am more capable in the kitchen than I thought. So are you. Take this first dessert and expand from there. Once you master this, take a step up and try something else. The worst thing that could happen is maybe it doesn’t taste great. That’s ok!

Trial and error is how we learn. It’s how we grow and how we become better in the kitchen. I know what you’re thinking. All that for a blueberry crumble?

You’re damn right. Because that’s what this recipe meant to me. And I still go back to it frequently. Not only because it tastes amazing, but it reminds me to not be afraid to try things.

Estimated Time: 35-45 minutes

Serves/Makes: 4-6

Tools:

• 8x8 baking dish

• Lemon squeeze

Ingredients:

Filling:

• 2 pints of blueberries

• 2 tbsp sugar

• 2 tbsp fresh lemon juice

• Pinch of salt

• 2 tbsp all-purpose flour

Topping:

• 3/4 cup all-purpose flour

• 3/4 cup old-fashioned oats

• 1/4 cup of light brown sugar

• 1/4 cup of regular sugar

• 1 stick of melted butter

• Pinch of sea salt

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Pasta is one of the easiest and most affordable dinners around. There are so many options, sauces, proteins and flavors that can come from this simple yet delicious ingredient.

Every chef, cook and home cook should have a basic red sauce on hand and ready to go at all times. Whether you need to feed the kids or feed yourselves after a long day, a quick easy red sauce will hit the spot every single time.

And while simple, this particular recipe features a bunch of little tips and tricks to elevate your red sauce.

Grating your vegetable for example is a great move. This allows for them to cook down more and when combined with our tomato paste, it creates a depth of flavor giving the impression that it’s been cooking much longer than it has. That’s why we do that step.

The carrot? That’s to balance acidity. Tomatoes come with a lot of acid and that can lead to too sharp a sauce. We want our sauce to be cozy, smooth and comforting on the way down. Not invoke heartburn by the second bite. That’s where the carrot comes in. The natural sugars in carrots help to balance the acid and leads to a more mild tomato flavor.

The celery stalk adds a savory and aromatic depth to the sauce. If you add up all of our extras together, you see a story. We are BUILDING FLAVORS. That is one of the most crucial tools in your kitchen tool belt. Great dishes BUILD flavors up over the course of the cook. By adding things in order, sauteing them and seasoning along the way, you get a more complex bite. One that hits multiple flavor notes such as sweet, savory, umami etc.

That’s the mark of a great plate of food and that’s one major thing that this simple sauce can begin to teach you.

If made correctly, you will never make red sauce your old way again.

Mangia, Mangia you animals.

Estimated Time: 45 min up to 2 hours

• (If you want to saute the carrots, celery and shallot in the tomato paste for longer, it will give you a lot more flavor. Same goes for simmering. You can simmer this low and slow for awhile which will again, improve the flavor. BUT, going quickly will still result in a very flavorful sauce!)

Serves: 6-8

Tools:

• Grater

Ingredients:

• 2 shallots

• 1 large carrot

• 1 large celery stalk

• 6-8 cloves of garlic

• 1 lb ground beef

• 1-2 tbsp olive oil

• 1 tbsp tomato paste

• 1 (28 oz) can diced or crushed tomatoes

• 1 (28 oz) can fire roasted diced tomatoes

• 14 oz water (fill a tomato sauce can halfway)

• 4 basil leaves cut into ribbons

• a lotta parm

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Much like bread, pizza dough tends to intimidate people. Myself included. Watching pizza makers toss the dough above their head, seeing the science of dough hydration and humidity; the process overall seemed far too technical to tackle.

But then I started messing with some different recipes. If we can figure out how to make our 4-ingredient bread then there HAS to be a way to do the same with pizza dough. It took some serious trial and error but I finally got the measurements right.

The result? Pizza dough that is ready to go after just 30 minutes.

Why was I so adamant about getting this right? Because store-bought pre-made dough is trash. Bake-at-home pizzas are fine but at the point I’d rather just get a full pie from my favorite pizza shop.

Making pizzas at home has become an event. Since learning this simple technique, my family and I roll our own dough when we’re making pizzas and now you can too!

Stop letting dough scare you. You’re better than that.

Let's make some dough.

Estimated Time: 45-60 minutes

Serves: 5-8

Tools:

• Pizza stone if available

• Rolling pin (optional)

• Cheese grater

Ingredients:

• 3.5 cups of AP Flour (Pizza or Bread Flour also work)

• 2 1/4 tsps of Instant Yeast (One Packet)

• 1 tbsp salt

• 1 tbsp sugar

• 1 1/2 tbsp Olive Oil

• 1 1/2-1 3/4 cup warm water

  (The more water you use, the more difficult the dough is to handle.)

If making pizza:

• 2 cups freshly shredded mozzarella

• 1/2 cup of pizza sauce

• Pepperoni

• Parmesan

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Gas prices are soaring. Grocery prices continue to climb. Everything is expensive right now. When that happens, I donno about you, but I resort to my college habits and I stick to ramen. 99 cents a pack or a 10-pack for under $5.00, instant ramen is always there for you when you’re in a pinch.

But did you know that you could take a ramen packet, add some cheap ingredients, and elevate it to restaurant-level status?

This is the kind of thinking that will help you save money without eating the same boring meal day in and day out. Learning how to improve upon a simple recipe or add flavors to a basic dish is a very important tool to add to your arsenal.

By being innovative (yes, I said innovative, we’re doing fancy shit here), you can stretch your dollar further and eat like a 1%er.

This ramen embodies that vibe. The luscious broth, the salty pork, and the simple yet delicious flavor of that ramen seasoning packet combine to make a dinner that’ll knock your socks off.

Not to mention, two packs of ramen and some of those cheap ingredients and you can feed your whole family and probably still have leftovers. The best part is you can think of this ingredient list as more of a guideline. There are lots of substitutes you can use or additions. You can use all kinds of onions, mushrooms, and veggies in general, so I advise you to just go buy the cheapest shit you can find. That’s what I did, and this ramen is one of the best ones I’ve made.

This recipe also features multiple extra steps if you want to elevate it even more.

So, as we descend further and further into inflation, high gas prices, and more, let this ramen hack prove to you that there are ways to navigate this nonsense. We will not be kept down. When life gives you high prices, buy 99-cent ramen and flip it.

Estimated Time: 30-45 min

Serves: 4-6

Tools:

• Pot

• Garlic press

Ingredients:

• 2 packs instant ramen (can use the cup or the packet, I recommend the packet. Use noodles + seasoning).

• 12-16oz pork (thinly sliced — shoulder, loin, or even cheap chops).

• 4 cups beef broth (or water + bouillon)

• 1 white or yellow onion (sliced)

• 2–3 cloves garlic (minced)

• Mushrooms (white mushrooms tend to be the cheapest, but whatever you got).

• ½ green cabbage, thinly sliced

• Eggs (fried or boiled, 2–4)

• Chili crisp (optional)

• Sesame oil (optional)

• Oil (canola or olive)

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Pancakes get all the fanfare. Waffles are respected and French toast is the “fun” breakfast. Somewhere along the way, everyone forgot about my personal favorite… a Dutch baby. These beautiful breakfast griddle cakes are sweet, savory and oh so filling. Not to mention they look AWESOME.

I will never not be impressed when I see a Dutch baby. The way they rise out of the skillet with that golden exterior and the soft buttery middle… I don’t know why we ever stopped making these. Especially if you have kids. Your kids will think you're a damn wizard in the kitchen if you whip out a Dutch baby with some powdered sugar and sliced fruit. Or maybe you’re more of a savory person? Well, throw some ham and cheese in there instead and bang you got lunch.

What the Dutch baby really reminds me of, though, is how many recipes and simple techniques have been overlooked or forgotten over the years. So many simple dishes, easy techniques and other kitchen staples have become non-existent because of the convenience of purchasing store-bought items. I know I harp on this a lot, but it is truly something affecting the overall population.

Stop taking the easy way to do things, please. Because many of the things you're skipping are ALSO easy to do. Get back to a place of taking some pride in everything you do. Whether it be making something as simple as a Dutch baby or finishing a project for work. It feels like we have entered an era in which speed and ease are far more pursued than slowing down and really putting effort into things.

I know we’re talking about a Dutch baby and it's not that serious, but this is how my brain works.

All of that to say this. Let's get back to doing things ourselves. Be present enough to take the time to make it yourself, show your kids how to make it so that they now have some more tools.

And start giving Dutch babies some goddamn respect.

Estimated Time: 45 min

Serves: 4-6

Ingredients:

• 3 eggs, room temperature

• 1 tsp of vanilla extract

• 1 tsp lemon zest

• 1 cup of milk, room temperature

• 2 tbsp sugar

• Pinch of salt

• 3/4 cups of flour

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Times are tough with seemingly no reprieve in sight. Gas prices are climbing 30 cents a day, grocery prices are moving in the wrong direction and it feels like everything is stacked against us.

Well, I’ll be damned if I let the current economic state dictate my life. Sure, concessions must be made, tough choices, but it is my job and my mission to continue to deliver easy and cost-effective recipes to you all so that at least your shit tastes good as we find the cheapest options around.

That’s exactly what this recipe is. It’s easy, it’s quick and it’s so affordable that you may end up adding it to your weekly rotation.

You literally just throw it all in one pot and boil it. That’s it. Give it a few stirs here and there, add some parm, and bang, you have a delicious dinner for the whole family.

The crazy thing is the sauce. Just by boiling all this shit together, the end result is a luscious, creamy and cheesy sauce that coats each noodle, making every bite hit harder than the last. The basil gives it a lighter note to cut through the richness and the tomatoes combine with the cream to make a blush sauce to die for.

The one thing I can promise you in these uncertain times is that I will not stop. I will continue to provide you with these recipes to help you save your hard-earned money. I will continue to provide a community you can come to for a reprieve, a laugh or just some support from other people just like you.

We got this. We are the 99% and we can get through anything. So throw all your shit in a pot and let’s make some damn pasta.

Estimated Time: 45 minutes

Serves: 4-6

Ingredients:

• 12 oz (3/4 of a box) rigatoni or penne

• 12-16 oz cherry tomatoes, halved

• 2 cups chicken broth (or water + bouillon)

• 1/2 cup heavy cream

• 1 small shallot (or 1/2 onion), finely sliced

• 2–3 cloves garlic, minced }

• 1/2 cup grated parmesan

• Olive oil

• Salt, pepper

• Red pepper flakes (optional)

• Fresh basil (or dried)

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Biscuits and gravy is arguably the best breakfast item on the planet. What’s not to like? Even if you’re using premade biscuits, it still hits every. single. time.

It takes me back to when I was growing up. And no, this isn’t going to be one of those recipes you find online that tells an entire life story and all you want is the damn recipe. But indulge me for a second.

Why I brought up the memories that this recipe invokes is because we currently live in a time where it feels like everything is online. Everything is digital. I have had to challenge myself to take a step back and look around every once in a while. Be present. It’s so easy today to get lost in a doomscroll. But I would argue that it's more important now than it ever has been to remind ourselves to stay present.

That’s the magic of food. Of a good recipe. Just the process alone of making this sausage gravy ignites something in me. The smells are memories. The taste brings back mornings at the ranch with my dad. Cooking with my older brother. And now sharing this same exact recipe with my daughter.

This recipe is so simple, and that’s the beauty of it. Just a few ingredients combined to give you a comforting, delicious breakfast.

Look, I know we’re getting deep, especially considering that we’re talking about a biscuits and gravy recipe. But that’s what food can do. It is so much more than just cook, eat, repeat. It’s connection to others and to our past.

Given the current state of everything, I think it’s more important than ever to do things that bring us to a happy place. That remind us of times where things were simpler.

So quit wasting time and start making your damn gravy.

Estimated Time: 30 min

Serves: 8-10

Tools:

• Cast iron skillet or pan

Ingredients:

• 8-12 biscuits (pre or homemade)

• 1 lb of spicy breakfast sausage

• 1/4 cup of flour (more if needed)

• 3/4 cup whole milk (more if needed)

• 1.5 tsp black pepper

• 1 tsp of salt (more to taste)

• 1 tsp paprika

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Turkey gets a bad rap. Other than the deli meat, most people label turkey as dry, bland or boring. Well, that's just because you don’t know how to make it the right way. Turkey, when taken care of, can be delicious, and there is no better representation of that than these turkey burgers.

As you may or may not know, I’m a big gym rat. I love exercise and I love finding ways to make meals a little healthier without sacrificing the flavor. That’s how I fell in love with turkey burgers.

Through a lot of trial and error, I found a way to make turkey burgers that are packed with flavor; they have the firm bite of a beef patty, and THEY AREN’T DRY! I think one of the biggest reasons that ‘healthier’ options have a bad reputation is because people don’t fully grasp how to substitute for healthier options.

The main goal is to reduce calories. But you don’t have to remove ALL of the good stuff to get the results you want. You are already reducing the calories dramatically by using turkey instead of beef. Now by using a low- or no-fat mayo? More calories down. By making substitutions in those places, now you can have a good slice of cheese. You can add some of your favorite toppings.

As far as the fries go, a couple of adjustments to your technique and BAM. You’ll be pulling fries out of your oven that are so crispy you’ll think you pulled 'em fresh out the McDonald's fryer.

When you are searching for a healthy option, I want you to keep this in mind. We’re looking for healthIER! It doesn't have to be a vegan, no-cheese, no-fat burger to still get the results you’re looking for.

Luckily for you, I have done all the hard work for you. This burger is one of my weekly go-tos, and after you make it yourself, you will understand why!

Estimated Time: 45 min

Serves: 4-6

Ingredients:

Burgers:

• 1 lb of Ground Turkey

• 2 cloves minced garlic

• 1/4 onion, diced

• 0.5 tsp fresh chopped rosemary

• 1 tbsp Worcestershire sauce

• 1 tbsp Dijon

• 1 tsp dry parsley

• 1 egg, beaten

• Burger buns

• Iceberg lettuce, shredded

• Cheddar cheese slices

Crispy Fries

• 1 lb russet potatoes

• 1 tsp olive oil

• 1 tsp pepper

• 1/2 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt to taste

• 1 tsp cornstarch

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I think I speak for most of us when I say that a great French onion soup is hard to beat. That delicious soaked bread, sweet caramelized onions, rich broth and of course that irresistible cheese pull. French onion soup is the perfect combination of comfort and flavor.

Now imagine it as a risotto. That’s what this dish resembles. The rich broth soaks into the orzo, which gets fluffy and luxurious. The chicken slow cooking in that broth makes it juicy and packed with flavor. The slow-cooked onions tie it all together with that sweet, jammy caramelization.

I wanted to take French onion soup from an appetizer or a side to a main attraction. And I’ll be honest, I thought this would be good… but I had no idea just how good it would be. This has quickly become one of my favorite recipes.

It comes together fairly quickly. Under an hour. And buying a good Swiss or some mozzarella is going to save you money on the cheese. Gruyère is great, but Gruyère is expensive. If you find some on sale? Go for it. But if you need a cheaper alternative, see above.

This is a great dish to add some skills to your arsenal in a simple way. So get ready to impress your family. This one brings some serious flavor.

Estimated Time: 45-60 min

Serves: 4-6

Ingredients:

• 2 large chicken breasts (butterflied if you want but not essential)

• Salt and pepper

• 1 tbsp olive oil

• 3 tbsp butter

• 2 large yellow onions, thinly sliced

• 3 cloves garlic, minced

• 1 cup dry orzo

• 2½ cups beef broth

• 1 tsp Worcestershire sauce

• ½ tsp dried thyme

• ¾ cup shredded Swiss or mozzarella (Gruyère is the classic French onion cheese but can be expensive. If you have some or find some on sale? Use Gruyère.)

• 3-4 slices bread, torn into chunks

• 1 tbsp butter (for bread)

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Pesto is a beautiful ingredient. It’s fresh, versatile, and super easy to make at home. Whether you’re putting it in a pasta, on a sandwich, or just dipping some fresh veggies into it, good homemade pesto ALWAYS hits the spot.

It also falls under “things that are so easy to make, we shouldn’t spend money on them at the store.” For starters, homegrown basil is SO MUCH CHEAPER than buying a new basil plant every time you go to the grocer. I’m not saying you have to plant it from a seed (although you’d be spending pennies to grow multiple basil plants), but even if you plant a baby basil plant and take care of it, by mid-summer you will have a plethora of fresh basil.

We live in a time now where we expect everything immediately. Instant satisfaction. Blame social media. But regardless, we are left with attention spans that last all of 5 seconds. As a result, simple kitchen techniques that so many should be capable of have fallen by the wayside. People will literally respond to “make your own” with “I’d rather spend $5 and buy it.” That’s how you lose money. If the goal is saving, then this is the perfect example of how a little bit of savings goes a long way.

Let’s break it down. Buying a small package of fresh basil at the store costs OVER $5 in my area. The baby basil plant I planted in my garden last year was $3.99. The amount of basil that plant produced would have cost me easily over $50 if I purchased it at the store. Good store-bought basil is expensive. So if you add up all the times you purchase that vs. making your own… now the cost is really starting to add up.

Stop letting your brain get in the way of learning a new technique. Learning a new way to save money. “It takes too long” should not be in your vocabulary if you are trying to save money in your kitchen.

Let’s get to work.

Estimated Time: 20 minutes

Makes: 12-16 oz of pesto

Tools:

• Food Processor or Mortar and Pestle

Ingredients:

• 2 cups of fresh basil

• 1/2 cup fresh pine nuts

• 1/4 cup fresh grated parm

• 1 clove of garlic

• Pinch of salt and pepper

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Before we dive in today, I want to say another HUGE THANK YOU for your incredible support in the last few weeks. We have been a #1 rising bestseller for the last 2 weeks and are now the #54 top bestselling Food & Drink newsletter on Substack (up from not even being in the top 100). Thanks to you, we’re just getting started.

Your response has been amazing, and I’ve gotten some questions from you over the last couple weeks that I wanted to answer in one place. Here we go:

Is this you writing these? YES.

Is that your voice for the voice overs? No. Adds a lot of time. Thought it’d be helpful to have with the app to take on the go. But if you don’t like them let me know. If you guys want me to keep it or remove it let me know in the comments, make your voice heard.

I’m a paid subscriber and want to upgrade to Founding Member, how? Here: https://www.99cookingclub.com/account - Click there, then under Subscription click Change. Then, click Founding Member.

Where can I find the videos related to the recipe? First of all, I want to remind everyone I am still making free recipe videos for you. THAT’S NOT CHANGING. After recipe videos go live, I’ll link to them in the letters so they’re easy to access. It might take me a little time since I’m gonna start posting the video after the recipe goes live, so be sure to check the recipe occasionally.

Will we get exclusive videos for being Club Members? I’m ALSO exploring creating new videos that are just for Club Members, so let me know what you want me to cover in them.

How can I help make the 99% Cooking Club better? Finally, if you’re a paid subscriber, you get a survey that I look at weekly to make the 99% Cooking Club better. If this isn’t helping you save money and learn to shop/cook better, I’m not doing my job. I’m serious when I say I want to make the best damn cooking newsletter on the planet for you.

And I won’t know how to make it better without your help. So fill out the paid member survey - you’ll see it at the end of today’s letter and at the end of every newsletter moving forward.

Thanks again. On to the recipe.

Soup rocks. It's affordable, comforting, delicious and easy to make. The issue is never “do I want soup”, it’s always “what soup do I want?”

Thanks to the wonderful variety of soups, narrowing down your selection has to be the hardest part. I advise you to go with the vibe. Check the temp outside. Check the cloud coverage. The humidity level. You need a full analysis of the weather to properly determine what soup fits your day.

When I strolled outside and got bitch slapped by that winter wind, I knew today called for something hearty. Creamy. Something that sticks to your ribs.

Ladies and gents, loaded baked potato soup. This beautiful soup combines all of your favorite things about a baked potato and dumps it into a deliciously creamy broth topped with bacon, cheddar, chives and sour cream.

The best part about this soup is the amount you can make for the cost. Potatoes? Cheap. Chicken broth? Cheap. Onions? Cheap. Cheddar cheese? Cheap. You see what I’m getting at here? SOUP SAVES MONEY!

Learning new soups and different soups will effectively teach you how to make a lot while using a little. It can teach you new methods of looking in your fridge at leftovers and thinking about how they could work in a stew or a soup.

I do that alllllll the time. If I have some leftover broth or stock and some veggies, some sort of protein and some other small ingredients? Throw that shit in a pot and let it simmer into a soup. Everything we learn here can be applied to other methods and techniques in your kitchen. I’m not just trying to teach you to save money; I’m hoping to teach you how to throw down in the kitchen too.

Estimated Time: 1 hour, up to 1 hour 15 minutes

Serves: 4-6

Ingredients:

• 2-3 russet potatoes

• 1 onion diced

• 4 strips of bacon

• 1/2 tbsp butter

• 4 cloves minced garlic

• 3 tbsp of flour

• 4 cups chicken broth

• 2 cups whole milk

• 1 tsp of black pepper (or more for taste)

• 1 cup shredded cheddar

• 1/2 cup sour cream

• 1 tsp chopped chives

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What’s up, you animals? There are few things on earth as delicious and satisfying as cacio e pepe. It literally just means cheese and pepper, and those are the stars of this dish. You know damn well that when you make a delicious Italian pasta dish, that you feel extra chef-y. Don’t deny it. Because I know I do. There’s just something about the process. The aromas. The visuals. And yeah, the taste too, relax. I was getting there.

My only qualm with homemade Italian is that too many people are scared to try new recipes. As soon as Tom and Jane learned their favorite red sauce or vodka sauce recipe, you can bet your ass that every time you go to Tom and Jane's? You’re eating their famous “sauce” again. That's no knock on repeating something you love, but by branching out and trying new methods, recipes, techniques, you’re only adding to your arsenal.

When it comes to Cacio e Pepe in particular (and yes, I am capitalizing it for a reason because we put some god damn respect on its name around here), a lot of people think the technique is difficult. To make 100% authentic, restaurant-style Cacio e Pepe? The technique is slightly more difficult. However, there’s more than one way to skin a Pepe. That sounded worse than I meant it to… This method you’re going to learn in the video is not technically “authentic,” but I know from experience that your taste buds don't give a shit about “authenticity.” They care about taste. And that applies across the board in cooking. Look, I take passion in my craft as much as anyone, but if there are shortcuts, tips, and tricks for beginners to be able to achieve more difficult recipes? Then why the hell not? I don’t believe in gatekeepers, and this recipe is an ode to that.

Full of robust and warm flavors, this Cacio e Pepe hits all the right notes. You can add sharpness to it by increasing the Pecorino Romano; you can make it more mild by leaning heavy on the parm, or by excluding the pecorino altogether. When made well, I’d be hard-pressed to find a more comforting and complete dish than this simple pasta.

This recipe represents breaking away from thinking you can’t do something in the kitchen. So grab your parm, salt your pasta water, and let's get to work, dammit.

Estimated Time: 30 Minutes

Serves: 4-6

Ingredients:

• 1 Pack of Bucatini

• Block or Grated Fresh Parmesan

• Block or Grated Pecorino Romano

• Fresh Black Pepper

• Salt

• Butter

• Olive Oil

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Convenience is a beautiful thing in many ways. The quick access we have to pretty much anything is something that our ancestors would probably be very jealous of. You don’t even have to go shopping yourself anymore. You can tap a few buttons and bam, someone drops your food off at your door.

But with convenience comes both complacency and lack of motivation. There are SO MANY simple ingredients that you can make at home that take little to no skill, a minimal amount of work time, and the results are 100 times better than store-bought.

Stock and broth is the perfect example of that. This is such a simple process that it’s hard to justify purchasing it at the store. I get it, paying $2.00 on a box of broth vs. spending the time making it yourself seems like a no-brainer, but if you know me you know what I’m gonna say. That extra $2 here and there adds up. Real budgeters and savers know that every dollar you spend adds up. Not to mention, this recipe literally just calls for simmering a bunch of shit together for a long time.

On top of that, you can make this with scraps. Next time you have a rotisserie chicken, just freeze the bones and carcass. When you make something with onion, celery, potatoes and other veggies, save the stems, the roots, the pieces you don't use and FREEZE THEM.

Once you have a large stockpile of veggie scraps and a chicken carcass? Just throw all that shit in a pot and you’ll get up to 128 oz of fresh-made chicken broth. You can freeze it for months, use it immediately, but the best thing about it isn’t just the savings… Homemade broth tastes SO MUCH BETTER than store-bought.

And for all you bouillon people out there that are in my comments, “bouillon cubes are cheaper and work”… you’ve missed the point. They don’t taste as good and if you give me an option to save a bunch of scraps over a period of time and I just have to simmer them all together to make the best broth or stock available? Yeah, you lose that argument every time, pal.

So leave your excuses at the grocery store with your bouillon cubes.

We’re making broth.

Estimated Time: Minimum 3 hours, up to 12 hours (longer you simmer, the better the broth).

Makes: Up to 128 oz of Broth.

Ingredients:

* This varies a bit depending on what veggie scraps you have. The ones to save are celery, carrots, onions, garlic, thyme, rosemary and other herbs. Written below is a blueprint to make basic chicken broth but remember, you can add all sorts of veggies and herbs to yours to make it stand out more.

• 1 whole chicken carcass or collection of chicken bones, scrap meat and cartilage.

• Handful of fresh parsley

• 1 tbsp of whole peppercorns

• 3-5 whole carrots cut into big chunks

• 2-4 celery stalks roughly chopped

• 1 whole onion cut into quarters (you don’t even have to take the skin off)

• 4 sprigs of thyme

• 4 sprigs of rosemary

• 2 bay leaves

• 5-6 cloves of garlic smashed

• 1 tbsp of white vinegar (this helps pull the collagen out of the chicken bones)

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