Yellow Goat Spaghetti

Yellow Goat Spaghetti | I’m so excited to share this recipe with you. Seriously. I can’t type this fast enough. This one has quickly risen in the pasta charts and is about to rake in 50 grammys for delicious jams. It’s like the Bieber of noodles. The Jay-Z of spaghetti. The Adele of macaroni. Ok, enough joking, just read on and enjoy…

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Lemon Creme Fraiche Orecchiette

Lemon Creme Fraiche Orecchiette | Do you want to put on 300 pounds? Who doesn’t right? Make this and you’ll want bowl after bowl after bowl after bathtub. If I made this in 1989, I would have binged ate it in pure sadness when Kelly Kapowski dumped Zach Morris. Or when Yanni serenaded me with keyboard kisses. Or when Macgyver FINALLY found love with Maria Romburg. It’s absurdly delicious – it’s like eating a bowl of Love Actually. And you will cry in happiness. 

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Braised Beef Cheek Carbonara

Braised Beef Cheek Carbonara | It’s time to get cheeky! We’re not kidding. We should all be cooking with more cheek. Why? Once you braise cheeks low & slow and break down the muscle tissue, you get deep, flavorful, melt-in-your-mouth meat heaven. Don’t be scared of cheeks. Don’t read too much into them, because once you get over the hump and try them, I guarantee your appreciation for food will change forever. It really is something to behold and if you’re going to branch out and try just one of our recipes, we implore you to take the leap with this one. I mean, how could you wrong with pasta? 

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Crispy Short Rib Wontons + Ragu

Let’s face it. Everyone loves fresh pasta. But most days you just don’t have the time to make it. When we feel that way, we call on our ravioli imposter – the wonton wrapper. The beauty of these guys is that they open the door to unique crispy textures that you don’t see in many pasta dishes. You can fry for some crunch, then give them a quick steam to make them soft little flavor bombs. We’ll admit. Wontons can be tricky to master, but once you do master them, they’ll become one of your favorite ingredients.

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Irish Mac & Cheese

I was just told we were a quarter Irish. I knew there was a reason we were terrified of leprechauns! Bruin & I are not fans of little Irish green men, but we are fans of their cheddar cheeses. They are sharp, smooth and unique. They are Ireland’s greatest contribution to the world since Colin Farrell (which isn’t saying much). So when we break the bank and load up on the good stuff, we use it in our favorite cheese application of all – Mac & Cheese. This is the one to make.

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Kobe Cream Rotini

Kobe Cream RotiniWe’ll admit. We love to cook with the nicest ingredients we can get our hands on. But since we’re not Bill Gates, we sometimes need to stretch a dollar, and extend the glory of that one ingredient to all the hungry mouths at the table. And trust us, when people hear that Kobe beef is on the menu, they’ll be knocking down your door.

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Beef Strogan-Off The Hook

Beef Strogan-Off The HookFair warning. If you ever create a recipe and call it a “Stroganoff”, make sure to include mushrooms…or else you’ll be digitally decapitated by the recipe traditionalists out there. You know, those no-fun critics, who only discuss food under candle light after 4 bottles of postmitotically disturbed pterodactyl blood crystals. Well we’re not like that – we are men of the people! So here you are people, a real man’s untraditional stroganoff that has all our favorite ingredients…minus the mushrooms.

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Artemis’ Venison Linguine

Artemis' Venison LinguineWe love venison. We also love pork. We also love beautiful Greek goddesses named Artemis. She is the goddess of wilderness and the hunt – a perfect fit for our refined pasta dish that includes both beasts. Now, we also assume she’s a stunner – she is a god after all – so we spruced up this linguine with a toasted fennel spice mix and fresh dill, then finished her off with browned panko and feta cheese.

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Sriracha Orzo Carbonara

Sriracha Orzo CarbonaraPasta is a gift from the gods. And orzo is one you should start praising. The good stuff is usually made from semolina flour, a tougher form of wheat, which allows these little rice-shaped morsels of greatness to hold their own in soups, salads, casseroles and pilafs. Semolina-based pastas – also like our Perfect Pasta Dough – cling to sauces better, so they are just right for our favorite sauce of all – egg. 

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Blackened Blueback Carbonara

The wild Blueback Salmon (aka Sockeye) is one of my best friends, even though we have nothing in common. We don’t swim together. We don’t even speak to each other. But we do love to hang out…until I eat him. He’s just too good to pass up. The bottom line – I can’t respect these guys enough, and if you’re lucky to get your hands on one, give it the mani pedi it deserves. 

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Greeky Orzo

Greeky OrzoPat, a great friend of mine from Chicago, made an orzo for a party over the holidays. Pat’s an awesome chef and has a ton of offerings in his buffet line, but hidden among the big plates of fancy meats and sides, was a small bowl of orzo that I couldn’t get enough of…in fact I practically sold my dignity begging him for his orzo secret. It turns out, it’s all in the artichoke (and the jarred marinade it comes in). Thanks Patty for this one. 

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Shrimp Fettuccine Alfredo Relleno

Shrimp Fettuccine Alfredo RellenoThis is the chile relleno recipe we’ve been missing. We don’t fry it the traditional way, instead we stuff it with homemade shrimp fettuccine – smothered in a two cheese alfredo sauce – and serve it alongside sweet cipollinis and our famous garlic bread. It’s really too good to be true. 

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