Inspired by a minimalist three-ingredient Bon Appétit recipe, this upgraded version takes pasta, Greek yogurt and chili crisp to the next level. Modified with 2% lactose-free Greek yogurt to keep it stomach-friendly, the dish is enhanced with a deeply savory base of rendered pancetta, fresh garlic, a splash of dry white wine and sharp Pecorino Romano for a rich, velvety weeknight meal that packs a serious punch.
Tag: Garlic
Herbed Pork Loin Center Rib Roast, Charred Rapini, Green Lentils with Ramp Pesto and Pangrattato
A beautiful celebration of spring on a single plate. A tender, bone-in pork loin center rib roast is slathered in a pungent garlic, Dijon and herb crust, then roasted alongside bitter, beautifully charred rapini. The dish is anchored by a bed of earthy green lentils tossed with a vibrant, punchy wild ramp pesto made with nutty pepitas and sharp Pecorino Romano, all finished with a heavy shower of texture-shattering, golden sourdough pangrattato.
South Carolina Red Snapper, Herbed Carolina Gold Rice, Zucchini, Carrot and Tomato Succotash with a Lemon, Caper, Olive Oil Sauce
There’s nothing better than looking into the fridge on a Friday night and turning a random inventory into a restaurant-quality plate. Tonight was a beautifully preserved pair of South Carolina Red Snapper filets, a quick flash-sauté of local zucchini, carrots and tomatoes and a bright, briny lemon-caper-butter sauce built in its own separate pan.
Potato Pizza (copycat from Sidewall Pizza Co)
Inspired by Sidewall Pizza Co.’s seasonal Potato Pizza, this copycat recipe breaks down how to reverse-engineer a restaurant favorite at home. Thin-sliced potatoes, roasted garlic sauce, bacon, caramelized onions, walnuts, mozzarella, blue cheese and chives come together for a rich, savory pizza that hits all the right notes. Perfect for when the real thing isn’t on the menu.
A Summer Twist on Cassoulet
This Weeknight Summer Cassoulet takes inspiration from a date night at Passerelle Bistro in Greenville, SC. By swapping duck confit for pulled pork or rotisserie chicken and adding peak-season vegetables, it’s a lighter, fresher spin on the French classic, easy enough for a weeknight, but special enough to impress.
Bacon Bliss Pizza (copycat from Sidewall Pizza Co)
Greenville locals know the Bacon Bliss is a must-order at Sidewall Pizza Company. While nothing beats grabbing the real thing at the Travelers Rest OG, here’s my at-home version for when you can’t make it there.
Sous Vide Bacon Wrapped Pork Tenderloin, Grits, Broccolini, Habanero Cream with Charred Scallion and Almond Pesto
This recipe features an easier, lighter version of Soby’s Bacon Wrapped Pork Tenderloin, using sous vide cooking for precise doneness. It incorporates charred scallion and almond pesto, substituting grits for mashed potatoes, and replacing butter and cream with olive oil and almond creamer.
Air Fried Korean Chicken Thighs, Steamed Bok Choy and Kimchi Carolina Gold Fried Rice
This recipe for Air Fried Korean Chicken Thighs and Kimchi Carolina Gold Fried Rice, featuring gochujang and veg from the fridge inspired by a closed restaurant, is quick and tasty.
Carolina Red Snapper, Sea Island Red Peas, Charred Lunchbox Peppers, Fennel, Herb Pistou and Pea Shoots
This recipe was inspired by a Mr. Crisp dish. I substituted tilefish with local red snapper and used Sea Island Red Peas instead of White Acres. My version includes herb pistou, fennel, carrot and charred peppers.
Easy Air Fried Salmon with Caesar Salad
This recipe emphasizes shortcuts for a quick yet delicious Caesar salad featuring air-fried salmon. Utilizing store-bought ingredients and simplifying the dressing, it focuses on key elements like crisp greens and quality dressing. The suggested preparation saves time while maintaining flavor.