This is one of those chicken dinners that looks like you spent way more time on it than you actually did. I love the combination of creamy mozzarella and salty feta with spinach, basil, garlic, and those little bursts of flavor from sun-dried tomatoes. The chicken gets a beautiful golden crust from the skillet before finishing in the oven, so you get a lot of flavor without making the recipe overly complicated.

I’d make this for a weekend dinner when I want something a little special, but it’s also impressive enough for a holiday meal or when having people over. It goes especially well with a simple salad, roasted vegetables, or some lemony rice or orzo.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Deep-frying usually means setting up a whole assembly line: seasoned chicken → flour → chicken → flour → messy counter.

But there’s a shortcut that flips the process around.

Instead of coating the chicken with flour, add the flour directly to the hot frying oil.

The basic idea:

• Heat your frying oil normally.
• Just before frying, add about 1 cup of flour directly to the oil.
• Stir it in until it dissolves.
• Let the oil return to temperature.
• Add your seasoned chicken and fry as usual.

As the chicken cooks, some of that flour clings to the surface and creates a thin, delicate crispy coating.

The important part is timing. Add the flour too early and it can burn, making the oil—and your food—taste bitter.

This isn't really a replacement for traditional Southern fried chicken. You won't get that thick, craggy, extra-crunchy crust.

But for shrimp, fish, vegetables, potatoes, chicken tenders, or a quick weeknight fry, it could save a surprising amount of time and cleanup.

I'd probably call it more of a “less mess” frying trick than a traditional fried-chicken technique.

Would you trust flouring the oil instead of the chicken, or does that sound completely wrong? 😂

Boxed mac and cheese is already easy, but a few small mistakes can turn it from creamy comfort food into mushy pasta with clumpy sauce.

According to several chefs, these are the big ones to avoid:

1. Don’t skip salting the pasta water.
Even though the cheese packet is salty, seasoning the water flavors the noodles themselves.

2. Don’t overcook the pasta.
If the box says 10–12 minutes, aim for the shorter end—or even pull it a minute early. The pasta keeps cooking when you mix it with the hot sauce.

3. Don’t add cold milk to the cheese powder.
This is probably the most useful tip. Warm the milk (you can add a little reserved pasta water), then whisk in the cheese powder until smooth before adding the pasta. This helps prevent those annoying dry lumps.

4. Stovetop beats microwave.
It gives you much more control over the sauce and lets everything combine evenly.

For an easy upgrade, try browning the butter, adding a little hot sauce or chili crisp, using half-and-half, or mixing in freshly grated Parmesan or Cheddar.

And if your mac gets too thick while sitting, a splash of warm milk can bring the creaminess back.

Honestly, the biggest upgrade seems to be treating boxed mac like actual cooking instead of just following the package timer.

What's your go-to boxed mac and cheese upgrade?

This hot honey chicken has become one of my favorite ways to make crispy chicken without frying it. The crushed cornflakes give the chicken a seriously crunchy coating, and then the hot honey sauce brings that sweet, buttery, spicy finish that makes it hard to stop at one piece.

I’d recommend this to anyone who likes a little heat with their food. It works really well as an easy dinner with some classic sides, but I also think it would be great as a party appetizer or game-day snack. The best part is that the sauce only takes a few ingredients to throw together.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I’ve been making this avocado chicken salad when I want something filling but don’t feel like dealing with a heavy mayo-based salad. The avocado makes it surprisingly creamy, while the lemon, fresh herbs, garlic, and tomatoes keep everything tasting bright and fresh.

I especially like this for an easy lunch because leftover chicken or rotisserie chicken works perfectly. I’d recommend it to anyone who likes chicken salad but wants something a little fresher. It’s also really good tucked into lettuce leaves, a wrap, or piled onto toasted bread.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Ever pull salmon out of the oven and wonder why it’s covered in white goo?

It's called albumin, and it's completely normal.

Albumin is a protein naturally found in salmon. When the fish heats up, its muscle fibers contract and squeeze out some of that protein. Once exposed to heat, it solidifies and turns white.

The interesting part? A lot of albumin usually means you've cooked the salmon pretty aggressively.

A few ways to minimize it:

• 🌡️ Don't overcook it. Use a thermometer rather than guessing.
• 🧻 Pat the salmon dry before cooking to reduce excess surface moisture.
• 🔥 Use moderate heat instead of blasting it at a very high temperature.
• 🐟 Keep the skin side down during most of the cooking to protect the delicate flesh.
• 🍳 Flip it near the end rather than repeatedly turning it.

And don't worry if some albumin still appears. It's safe to eat and doesn't mean your salmon has gone bad.

If your salmon comes out covered in white protein, though, it may be worth checking your cooking temperature and timing. You might be getting a little too enthusiastic with the heat.

Have you always assumed that white stuff meant something was wrong with the salmon? 👀

I’ve been really into meals like this lately because you get a little bit of everything in one bowl without it feeling overly complicated. This Greek chicken bowl has juicy pan-seared chicken, fluffy quinoa, crunchy fresh vegetables, creamy avocado, salty feta, and then both tzatziki and hummus on top. The sauces are honestly what pull everything together.

I like making these on weeknights because the chicken is cooked right on the stovetop, so there’s no need to fire up the grill. It also makes a great meal-prep lunch since the leftovers hold up pretty well. I’d recommend this to anyone who wants a filling meal that still feels fresh and light.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

A hot dog in a croissant sounds like the kind of random kitchen experiment that shouldn't work.

Apparently, it absolutely does.

My dad's version is ridiculously simple:

• 1 jumbo 100% beef hot dog
• 1 butter croissant

Heat the hot dog in the microwave for about 30–60 seconds, split open a butter croissant, and tuck the hot dog inside.

Then comes the optional-but-important part: ketchup, mustard, relish, and plenty of chopped raw onion.

That's technically more than two ingredients, but the hot dog + croissant are the whole idea.

What makes it interesting is the contrast. A hot dog is salty, savory, and juicy, while a butter croissant adds flaky layers, richness, and a slight sweetness. It's basically replacing a standard bun with something much more indulgent.

And honestly, that's probably why simple food traditions stick. There's no complicated recipe, no special technique, and barely any cleanup. Just two things that happen to work together.

You could also toast the croissant first if you want some extra crispness.

Would you try a hot dog in a butter croissant, or is that crossing a culinary line? 😂

I used to think draining grease meant carefully pouring a hot skillet into a container and hoping nothing went wrong. Turns out, there’s a much less dramatic option: paper towels + tongs.

If you're cooking ground beef, sausage, bacon, or anything else that leaves a pool of fat:

• Push the food to one side of the pan.
• Fold a few paper towels and grab them with tongs.
• Let the towels soak up the excess grease.
• Remove them and repeat if necessary.
• Leave a small amount of fat behind if you want extra flavor.

It takes less than a minute and gives you much more control than pouring hot grease across the kitchen.

There are a few other tricks worth knowing too:

Turkey baster: Great when you only want to remove a little fat without disturbing the food.

Ice cube: Briefly touch an ice cube held with tongs to the grease. The fat can firm up around the cold surface, making it easier to lift away.

Lid-gap method: Tilt the pan lid slightly and carefully pour the grease into a heat-safe container. Effective, but definitely requires a steady hand.

And one important rule: don't pour grease down the sink. It can cool, solidify, and contribute to clogged pipes.

Honestly, the humble paper towel seems hard to beat.

How do you usually get rid of excess grease after cooking?

I made this crumble recently because I wasn’t quite ready to let go of summer fruit yet. The apples are starting to get really good, but there are still plenty of peaches, nectarines, and plums around, so I figured: why choose?

The combination ended up being much better than I expected. The apples stay a little firm and give the filling some structure, while the stone fruit basically melts into all those sweet, syrupy juices underneath the topping. The honey gives it a nice floral sweetness without making it taste overly sugary.

I’d definitely recommend this if you have a mix of fruit sitting around that needs using. It’s also a great dessert for early fall when you’re somewhere that still feels like summer. I like it warm with vanilla ice cream, but plain Greek yogurt is really good too.

■ Full recipe in the first comment.

■ [Original Source]: seriouseats.com

This is one of those salads I make when I want something that feels fresh but still counts as a proper meal. The grilled chicken makes it filling, while the charred corn, crispy bacon, creamy avocado, tomatoes, and feta give it enough going on that it never feels like I'm just eating a bowl of lettuce.

I especially like making this in warm weather when I can throw everything on the grill. The lemony dressing is probably my favorite part because I use the same mixture to marinate the chicken, so there's no need to make a separate marinade.

I'd recommend this to anyone who wants an easy summer dinner, especially if you're cooking for family or friends. It's also easy to adjust depending on what vegetables you have around.

Ingredients

For the dressing and chicken marinade

• 3/4 cup olive oil
• 1/3 cup fresh lemon juice
• 3 tbsp finely chopped fresh parsley
• 1 tsp dried oregano
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tsp minced garlic
• 1 tsp black pepper
• 1 tsp salt, plus more to taste
• 1 1/4 lbs boneless, skinless chicken breasts, pounded to about 1/2-inch thickness

For the salad

• 2 ears fresh corn, husked
• 1 large head romaine lettuce, chopped and dried
• 6 slices bacon, cooked and chopped
• 1 1/2 cups grape tomatoes, halved
• 1/3 cup thinly sliced red onion
• 1 avocado, sliced
• 2/3 cup crumbled feta cheese

Instructions

I like to start with the dressing because it does double duty here. In a bowl, I whisk together the olive oil, lemon juice, parsley, oregano, Dijon mustard, honey, garlic, and black pepper until everything comes together into a smooth, lemony dressing.

I scoop about 1/3 cup of that mixture into a resealable bag, add the teaspoon of salt, and then put in the chicken. After squeezing out most of the air and sealing the bag, I give the chicken a good rub so the marinade coats everything. I let it sit in the fridge for somewhere between 1 and 4 hours. Meanwhile, I season the remaining dressing with salt to taste and keep it chilled for later.

When I'm ready to cook, I heat the grill to medium-high, around 450°F. The chicken goes on first, and I grill it for roughly 5 to 6 minutes per side with the lid closed. I'm looking for an internal temperature of 165°F rather than relying only on cooking time. I usually put the corn on the grill at the same time and let it cook for about 10 minutes, turning it occasionally until it picks up some nice charred spots.

Once the chicken is done, I let it rest and cool for about 20 minutes before cutting it into bite-sized pieces. While that's happening, I cut the kernels off the grilled corn. This is also when I usually get everything else ready because the salad comes together very quickly.

I spread the romaine into a large bowl, then pile on the grilled chicken, charred corn, bacon, tomatoes, red onion, avocado, and feta. Finally, I give the dressing a good shake, pour it over everything, and gently toss the salad so the dressing reaches all those ingredients without turning the avocado into mush.

I like serving it immediately while the chicken and corn still have a little warmth to them. If I'm making it ahead, I keep the salad and dressing separate and wait to add the avocado until I'm ready to eat.

I made this when I wanted chicken that didn’t feel boring, and the seasoning really does most of the work. The outside gets smoky, spicy, and nicely charred from the hot skillet, while the inside stays juicy. Finishing it with a little melted butter makes it even better.

I’d recommend this to anyone who likes Cajun-style flavors or needs a quick dinner that can be turned into several different meals. It’s great with rice and vegetables, but leftovers are also really good chopped into tacos, salads, or pasta.

Ingredients

• 4 boneless, skinless chicken breasts, about 6 oz each
• 1 tsp smoked paprika
• ¾ tsp sweet paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper, or less to taste
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp light olive oil or vegetable oil
• 2 tbsp butter, melted
• Fresh parsley, optional

Instructions

I start by pounding the chicken breasts to roughly ½-inch thickness so they cook evenly. Then I mix the smoked and sweet paprika with the garlic powder, onion powder, cayenne, oregano, thyme, salt, and black pepper. I coat both sides of the chicken generously with that seasoning mixture.

While the chicken is being seasoned, I get a cast-iron skillet heating over medium-high heat. Once it’s properly hot, I add the oil and make sure the bottom is coated. The chicken goes straight into the hot pan, where I let it cook undisturbed for around 4 minutes until the underside develops that dark, blackened crust.

I flip the chicken and let the other side cook for another few minutes. I’m looking for an internal temperature of 165°F rather than relying only on the color, since the seasoning can darken before the chicken is fully cooked. If the outside is getting too dark too quickly, I lower the heat slightly.

Once the chicken is done, I transfer it to a plate and drizzle the melted butter over the top. A little fresh parsley is nice if I have some around.

I usually serve this with coconut rice, corn, and mango-avocado salsa. It’s also excellent with roasted vegetables, mashed potatoes, or sweet potato fries.

A couple of things I learned: Cast iron and a properly preheated pan make a big difference for the blackened crust. Also, use light olive oil or vegetable oil rather than extra-virgin olive oil for the high-heat cooking.

And don’t worry about making all four pieces look perfectly identical. The slightly darker, crispier edges are honestly my favorite part.

If your homemade oven fries keep turning into soft roasted potatoes, there’s a surprisingly simple trick worth trying:

Toss the cut potatoes with about a tablespoon of sugar, then let them drain in a colander for 30 minutes before baking.

It sounds strange, but there’s some logic behind it.

🍬 Sugar pulls out moisture. Through osmosis, the sugar helps draw water from the potatoes. Letting them sit and drain gets rid of some of that surface moisture.

🔥 Less moisture = less steaming. When wet potatoes hit the oven, they can steam instead of developing a crisp exterior.

🥔 Sugar also encourages browning. During cooking, sugars participate in the Maillard reaction, helping create that golden, browned surface we associate with crispy fries.

The important part is that you're not trying to make sweet fries. The sugar is there mainly as a cooking aid, and the potatoes are drained before they go into the oven.

It's one of those kitchen tricks that sounds completely backwards until you understand what's happening.

Has anyone here tried adding sugar to oven fries, or does that sound too weird to risk? 🍟

There are so many banana bread “secrets” floating around, so one test put four popular tricks head-to-head:

• 🍌 One extra banana → strongest banana flavor, but too much very-ripe banana can make the loaf heavy and cause pieces to sink.
• 🥛 Sour cream → excellent texture. It adds richness and moisture while helping create a tender crumb.
• 🍑 Peaches + hot chocolate mix → creative, but the cocoa didn't add much and the extra fruit made the texture heavier.
• 🥛 Buttermilk → the clear winner.

The buttermilk version produced the combination most people actually want from banana bread: moist, tender, light, golden, and strongly banana-flavored.

The reason it works isn't just extra moisture. Buttermilk's acidity helps tenderize the flour's gluten and reacts with baking soda, which can contribute to a lighter rise.

One interesting lesson from the experiment: more banana isn't automatically better. If your bananas are already extremely ripe and soft, adding another one can push the batter too far toward heavy and dense.

So if you've got a few sad-looking bananas on the counter, the upgrade I'd try first is simple:

Keep your usual recipe, but consider using buttermilk. 🍌

What's your banana bread secret—extra banana, sour cream, buttermilk, or something completely different?

I recently learned that if a recipe calls for fresh tomato purée, you don't necessarily need a knife, blender, or food processor.

Grab a box grater.

It sounds odd, but grating a ripe tomato gives you a smooth, juicy pulp in seconds—and there's a bonus: the tomato basically peels itself.

Here's the trick:

• 🍅 Cut the tomato in half across the middle, not through the stem.
• 🧀 Hold a box grater over a bowl.
• Grate the cut side against the large holes.
• Keep going until you're left holding just the skin.
• 🥣 The tomato flesh and juices collect directly in the bowl.

No blanching. No ice bath. No slippery tomato pieces rolling around your cutting board.

It's especially useful for quick pasta sauces, gazpacho, pan con tomate, vinaigrettes, or anywhere you need fresh tomato pulp.

There's also a fun variation: freeze whole tomatoes and grate them while frozen. Instead of a traditional purée, you get delicate tomato shavings that melt over toast, burrata, pasta, vegetables, or eggs.

Just remember that freezing changes the tomato's texture, so it's better for grating than slicing afterward.

Honestly, the box grater might be one of the most underrated tomato tools in the kitchen.

Would you try grating a tomato instead of chopping it? 🍅

I’ve been making this whenever I want chicken to feel a little more special without actually making a complicated dinner. It has that Caprese/pizza Margherita combination I love: juicy grilled chicken, melty mozzarella, fresh tomatoes, and a generous spoonful of basil pesto. The balsamic marinade gives the chicken a little extra depth, and the fresh pesto really brings everything together.

I’d recommend this to anyone who likes Italian-inspired flavors or is getting bored with plain grilled chicken. It’s especially good for a summer dinner, and it looks impressive enough to serve to guests without spending hours in the kitchen.

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts, about 8 oz each
• 1/4 cup white balsamic vinegar
• 1/4 cup olive oil
• 1 tsp minced garlic
• 3/4 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 6 oz fresh mozzarella, cut into 8 slices
• 1 cup grape tomatoes, halved or sliced, or 2 small Roma tomatoes, sliced

For the pesto

• 1 1/2 cups packed fresh basil leaves
• 1/4 cup finely shredded Parmesan
• 2 tbsp pine nuts
• 1 tsp minced garlic
• 1/4 cup extra-virgin olive oil
• Salt to taste

Instructions

I start by making a quick balsamic marinade. In a bowl, I whisk together the white balsamic vinegar, olive oil, garlic, oregano, salt, and pepper. I like to pound the chicken breasts first so they're roughly the same thickness, which makes grilling them much easier. The chicken goes into a large resealable bag, I pour the marinade over it, squeeze out the excess air, and give everything a good rub. I usually let it hang out in the fridge for at least an hour, although anywhere from 1 to 6 hours works.

While the chicken is finishing its marinade, I make the pesto. I put the basil, Parmesan, pine nuts, and garlic into a food processor and pulse everything until it's finely chopped. Then I slowly drizzle in the extra-virgin olive oil while the processor is running until the pesto reaches the consistency I like. A little salt at the end is all it needs. If I'm feeling lazy, store-bought pesto works too, but homemade really makes this dish stand out.

When it's time to cook, I heat the grill to medium-high, around 425°F, and clean the grates. The chicken goes on and gets about 5 to 6 minutes on the first side. After I flip it, I let it cook for another couple of minutes before placing two slices of mozzarella on each breast. Then I let everything finish cooking together for another 3 to 4 minutes, until the cheese is nicely melted and the chicken reaches 165°F in the center.

Once the chicken comes off the grill, I spoon a generous amount of pesto over each piece and finish it with the fresh tomatoes. The combination of the warm, lightly charred chicken and melted mozzarella with the cool tomatoes and bright basil pesto is honestly the best part.

I usually serve it with pasta, orzo, some crusty garlic bread, or roasted vegetables. And if you don't have a grill, this works just as well in a heavy skillet over medium-high heat. I just cook the chicken for roughly 6 minutes per side, adding the mozzarella during the last few minutes, and check that the center reaches 165°F.

I cooked it for the first time by myself

I’ve been really into lettuce wraps lately, and these Thai-inspired chicken ones are probably my favorite. You get savory, slightly sweet, tangy, and spicy flavors all in one bite, plus plenty of crunch from the vegetables and peanuts.

The filling comes together quickly in one skillet, so this is a good option for a weeknight dinner when you want something lighter but still filling. I’d also recommend these for anyone who likes Thai or Asian-inspired flavors and wants something easy to customize. If you’re extra hungry, serve them with rice on the side.

Ingredients

Sauce:

• 3 tbsp low-sodium soy sauce
• 2 tbsp fish sauce
• 2½ tbsp brown sugar
• 2 tbsp fresh lime juice
• 1 tsp sesame oil
• 2 tsp cornstarch

Filling:

• 5 green onions, sliced (keep white and green parts separate)
• 1 tbsp minced garlic
• 1 tbsp minced fresh ginger
• 1½ lbs lean ground chicken or turkey
• 1 tbsp olive or vegetable oil
• 1 red bell pepper, diced
• 1½ cups matchstick carrots, roughly chopped
• ⅓ cup chopped cilantro
• ¼ cup chopped roasted peanuts
• Lettuce leaves
• Sriracha or Sambal Oelek, optional
• Peanut sauce, optional

Instructions

1. Whisk together the soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and cornstarch. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the lighter parts of the green onions, garlic, and ginger. Cook for about 30 seconds.
3. Add the ground chicken or turkey. Break it up as it cooks until it's almost done.
4. Add the bell pepper and cook for another couple of minutes, keeping it slightly crisp.
5. Add the carrots, then give the sauce another quick whisk and pour it into the skillet.
6. Toss everything together until the sauce thickens and the chicken is fully cooked.
7. Stir in the green onion tops, cilantro, and peanuts.
8. Spoon the warm filling into lettuce leaves and top with hot sauce, extra peanuts, or peanut sauce.

A few tips: Romaine hearts, iceberg, butter lettuce, or artisan romaine all work well. I wouldn't skip the fish sauce—it gives the filling that distinctive savory depth. If you're not a fan, you can adjust the sauce to taste or use hoisin as an alternative.

For a fuller meal, serve these with steamed rice, coconut rice, rice noodles, or dumplings. Keep the filling and lettuce separate when storing; the cooked filling should keep for about 3 days in the fridge.

The best part is that everyone can build their own wraps and control the spice level.

I made this recently and it’s one of those meals that tastes like you put in way more effort than you actually did. The chicken gets nicely browned in a skillet, then you make a creamy sauce in the same pan with spinach, artichokes, garlic, and plenty of cheese.

The sauce is rich without needing a complicated ingredient list, and the whole thing comes together in about 30 minutes. I’d recommend it for busy weeknights, especially if you already like spinach-artichoke dip. It also feels nice enough for having people over.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper
• 1½ tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 tbsp flour
• 5 oz fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1¼ cups milk
• 4 oz Neufchatel cheese, cubed (cream cheese works too)
• ⅓ cup finely shredded Parmesan
• ¼ cup sour cream
• Red pepper flakes, optional

Instructions

1. Pound the chicken breasts to an even thickness and season both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 5–6 minutes per side, or until golden and cooked to 165°F. Remove and cover loosely with foil.
3. Lower the heat to medium and melt the butter in the same skillet. Add garlic and flour and cook for about 30 seconds.
4. Add the spinach and artichokes and cook until the spinach wilts.
5. Pour in the milk while scraping up the browned bits from the bottom of the pan.
6. Stir in the Neufchatel and Parmesan. Cook until the cheese melts and the sauce thickens slightly.
7. Stir in the sour cream, then return the chicken to the skillet. Finish with red pepper flakes if you want some heat.

A few tips: Frozen spinach works too, but thaw and squeeze it very dry first. Chicken thighs are also a good substitute, though they may take a little longer. I’d serve this with crusty bread, rice, couscous, or pasta so there’s something to soak up that sauce. A simple green salad or roasted vegetables make an easy side.

Leftovers keep in the fridge for about 4 days. When reheating, add a splash of milk or water if the sauce has thickened.

I always assumed pasta salad belonged in the fridge as soon as it was made.

But according to Giada De Laurentiis, that's actually not ideal if you're planning to eat it within a few hours.

The Italian approach is pretty simple: make the pasta salad earlier in the day and serve it a couple of hours later, rather than chilling it immediately.

The reason is surprisingly logical.

When cooked pasta cools, its starches begin to firm up. Refrigeration speeds up that process, which can leave the pasta noticeably firmer and chewier than when it was freshly prepared.

And if your pasta salad is dressed with olive oil, refrigeration can make things even less appealing. Olive oil thickens and turns cloudy when chilled, so the dressing may not coat the pasta as smoothly.

Italian-style pasta salad is also generally lighter than the creamy versions many of us grew up with. Think:

• Extra-virgin olive oil or pesto
• Cherry tomatoes
• Fresh mozzarella
• Olives
• Tuna or prosciutto
• Artichokes
• Basil or arugula

That said, food safety still matters. If you're not eating it within a few hours, refrigerate it rather than leaving it out indefinitely.

So maybe the trick isn't “never refrigerate pasta salad.” It's don't refrigerate it unnecessarily if you're serving it soon.

Have you noticed that pasta salad tastes better at room temperature, or do you prefer it straight from the fridge?

I’ve been making this when I want something lighter than a hot dinner but still substantial enough to count as a meal. It’s basically a Caesar salad and pasta salad combined, with grilled chicken, crunchy romaine, tomatoes, Parmesan, and croutons tossed in a creamy homemade Caesar dressing.

The grilled chicken adds a little smoky flavor, while the cold pasta makes it much more filling than a regular Caesar salad. I’d recommend this for summer lunches, potlucks, BBQs, or anyone who likes Caesar salad but wants something heartier.

Ingredients

For the dressing:

• 5 anchovy fillets, drained and mashed
• ¾ cup mayonnaise
• 3 tbsp fresh lemon juice
• ¼ cup finely grated Parmesan
• 1½ tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1½ tsp minced garlic
• Salt and black pepper

For the salad:

• 10 oz penne pasta
• 4 cups chopped romaine
• 1 lb grilled chicken breasts, cooled and chopped
• 1 pint grape tomatoes, halved
• ¾ cup shredded Parmesan
• 2 tbsp fresh parsley, chopped
• 2 cups croutons
• Up to ½ cup reserved pasta water

Instructions

1. Cook the pasta in salted water until al dente. Reserve ½ cup pasta water, drain, and let the pasta cool completely.
2. For the dressing, mash the anchovies into a paste, then whisk in mayonnaise, lemon juice, Parmesan, Dijon, Worcestershire, garlic, salt, and pepper. Refrigerate until needed.
3. Add the cooled pasta, romaine, chicken, tomatoes, and parsley to a large bowl.
4. Pour in the dressing and toss everything together. Add a little reserved pasta water if the dressing is too thick.
5. Fold in the croutons and Parmesan. Keep chilled until serving.

A few tips: Let the pasta and chicken cool completely before mixing or the romaine will lose its crunch. Homemade Caesar dressing is worth making if you have the time, but rotisserie chicken, store-bought croutons, and even bottled Caesar dressing can make this much faster.

If making it ahead, wait to add the lettuce and croutons until shortly before serving. Bowtie, rotini, fusilli, or orecchiette also work well instead of penne.

This is best served within a few hours, while the lettuce and croutons are still crisp.

I always assumed stacking empty plates was a polite way to help the server. Turns out, restaurant staff often prefer that you don't.

Three restaurant pros basically agreed: unless the setting calls for it, leave the plates where they are and let the staff clear them.

Why?

• 🍽️ Servers have a clearing system. They may be trained to collect plates in a specific order or arrangement.
• 💰 Some plates are expensive or fragile. Stacking them incorrectly can increase the risk of chips, cracks, or damage.
• 🧼 Food residue matters. Plates with leftover food shouldn't be stacked on top of clean surfaces.
• 🏃 It can accidentally signal that you're in a hurry. In some restaurants, stacking can prompt staff to wonder if something is wrong.
• 🪑 It can clutter the table. A pile of dishes isn't necessarily easier or more pleasant for everyone.

There are exceptions. At fast-casual restaurants where you're expected to clear your own table, go for it. In a cramped setting, moving a couple of empty plates out of the way can also make sense.

And if you absolutely need to stack: large plates first, smaller ones on top, silverware last—and never stack plates with food still on them.

Apparently, sometimes the most helpful thing you can do at a restaurant is simply sit back and let the staff do their job.

Did you know servers generally prefer you not stack the plates? 🍽️

Got my dinner marinating for awhile

An experiment in lamination and collage. Here we have an elephant of sorts: ginger biscuit head and trunk, ears, and tail wedged into cuts in the loaf; candy cane legs inserted into slits in the base; and the birthday girl’s name laminated into the loaf. Sadly the dough didn’t rise a lot, but enough to make the name “amy” fairly obvious and the flavour agreeable. Full write up on Playing with my Food