365 Magazine

This is such a classic Italian fall and winter dish. The almost-minty sage brings out the natural sweetness of hearty butternut squash. (Honeynut, kuri, and kabocha squash work in this recipe as well.)

The story of the Reuben starts with pastrami, which arrived with Romanian Jews in the mid-19th century. Today, the hopelessly rich and tender cut of smoked brisket is thick-sliced by hand, then piled decadently high between two slices of rye bread with a kick of mustard and nothing more—a throne for the moist meat, and decidedly New York’s most iconic sandwich known simply as “pastrami on rye”.

Savor the rich, hearty flavors of Pappardelle Mushroom Bolognese – a delicious, plant-based twist on the classic Italian dish. Made with savory mushrooms, aromatic herbs, and a luscious tomato sauce, this comforting meal is perfect for any occasion. Get the full recipe here!

“Fra Diavolo” loosely means “Brother Devil” (or “among the Devil”), referring to an Italian bandit and the pepper flakes and hot sauce that give this dish its signature heat! You can use lobster tails or cut-up whole lobsters (or frankly, simply replace the lobster with shrimp, mussels, or clams). You can also remove the lobster meat from the shells when cooked through and serve the meat and sauce over bowls of angel hair pasta.

A delicious biscuit recipe from Chef Zac Young, pastry chef, TV personality and owner of Sprinkletown Donuts & Ice Cream at Foxwoods Resort Casino.

Crispy chicken in all its forms is always popular at our house, and when it comes to feeding kids, sometimes you gotta play the hits. To combat chicken fatigue, I came up with two different approaches to getting delicious, juicy, crisp results. In this recipe, the trick is using a breadcrumb coating, giving you even more to sink your teeth into.

If there are four pillars of barbecue in the American tradition—Memphis, Kansas City, the Carolinas, and Texas—central California barbecue is the fifth, and Santa Maria–style tri-tip is arguably the representative dish. Typically served with small pinquito beans, the slower-cooked cut has become an art form. We serve this version with juicy cherry tomatoes and red onions to help brighten it.

The inspiration I started with for this dish was pretty much I love mussels. They don’t require much in the way of fuss or time to be delicious, and they never disappoint. The briny, sea-like liquid that they release into whatever you cook them in is more delicious than any ingredient you could buy, and in this case, it infuses a rich tomato base instead of the classic white wine and butter. With some bread to enjoy with all that sauce, and maybe a glass of wine, it’s instant luxury on a Saturday or Tuesday

I think we can all agree that grilled cheese is the universal comfort food, and the thought of having to leave behind an ooey, gooey sandwich that reminds you of your favorite childhood meal when transitioning to a plant-based diet can be difficult. I don’t believe in ever feeling deprived or not having the option … Read more

This simple recipe for focaccia can be made easily in an afternoon and yields a sheet pan of wonderfully plush, tender, open-crumbed bread with a golden, bubbly crust.

Impress your friends and family with this simple and delightful appetizer or dinner! Keep a bag of tail-on, shell-on, deveined wild shrimp in your freezer for a last-minute meal or surprise visitors. Not only does it please a crowd, but it also makes for a fun and interactive gathering.

If I had to choose my all-time favorite breakfast foods, it would be a dead heat between lemon poppy seed muffins and pancakes. So, when I was thinking about fun ways to work new offerings into my breakfast rotation, I thought, Why not create a mash-up between the two and make them healthy? For even more flavor—and a good dose of fiber and phytonutrients—I’ve also added raspberries into the mix.