A Destination-Worthy Neighborhood Joint

It's pretty amazing to live around the corner from one of your favorite restaurants in New York City. I had that situation for a year when living literally around the corner from Momofuku Ssäm Bar. To move farther east into Alphabet City and to live around the corner from another favorite New York City restaurant, Edi & the Wolf, is a real treat. Executive chefs Eduard “Edi” Frauneder and Wolfgang “the Wolf” Ban created a packed, comforting, and unpretentious spot on Avenue C inspired by the “Heuriger,” the casual, neighborhood wine taverns popular in their native Austria. There are many fantastic things to eat, including baby back ribs, the slow-poached farm eggs, and the wiener schnitzel. But the Alsatian flatbreads are the dish I look forward to having every time I go. No, it's not pizza, but a thin crackly bread topped with blue ricotta, pears, crème fraîche, cipollini onions, Gruyère, speck, and horseradish. And for these reasons this dish made my list of most memorable meals of 2011.

Click for more of the Most Memorable Meals of 2011.

Slow Cooker Tacos al Pastor

Adapted from Danielle Davis | The Healthy Swaps Cookbook | Page Street Publishing, 2021

Tacos al pastor is hands down my favorite taco. I was first introduced to it at our neighborhood taco joint when we lived in Chicago, and I quickly fell in love. Tacos al pastor contain slowly roasted and super-flavorful pork paired with juicy, sweet pineapple. To re-create this taco for a delicious, healthy weeknight dinner, I use a pork shoulder roast and trim most of the fat to make it much leaner. It’s still scrumptious and juicy, thanks to a delicious marinade and a slow cooker. Roasting the onions and pineapple is the secret to bringing out their natural sweetness and imparting a smoky flavor to the marinade. The marinade also includes bold flavors like adobo, cumin, garlic and bright notes of citrus. This taco is just as good, if not better, than the one I fell in love with in Chicago!–Danielle Davis

How much pork butt can I cook for tacos al pastor?

If you feel the need to double this recipe (and look, we don’t blame you), remember that size matters. Although exactly how it matters depends on your personal preference. We prefer to roast a couple modestly sized 3- or 4-pound pork butts side by side in the same roasting pan rather than a single 8-pound pork butt, only because they seem to remain moister. But that’s just us.

As the name suggests, tri-tip roast is a triangular muscle cut from the cattle. The beef cut can be traditionally grilled over a redwood fire and seasoned with olive oil, salt, pepper, and garlic. The mild, juicy roast was formerly a rarity to find at the butcher shop, but now it’s quite popular. While tri-tip is most often prepared on the grill, its also perfect for the roasting cooking method. You can cook it whole or slice it into smaller steaks. Here’s an oven-roasted version, complete with a poblano-lime chimichurri sauce.

The preferred cut for pot roast, Butcherbox’s grass-fed chuck roast is well-marbled but much leaner than its grain-fed counterpart. Chuck roast grows uber-tender when braised or roasted, and is the ideal protein for a one-pot meal, like in this Yankee pot roast. Opt for a flavorful broth to roast your chuck, and use the leftovers for a delectable sandwich!

A History of Gangsters and GoodFellas at Rao's Italian Restaurant

If you've never eaten at Rao's, well, join the club. It's impossible to get a table at the East Harlem Italian's restaurant, and not in "impossible" realm of scoring Hamilton *tickets—those you can actually get if you have either luck or funds—but because those tables are held for people who own them like season tickets. But the season is a lifetime. Of pasta.

This month, owners Frank Pellegrino Sr. and Frank Pellegrino Jr. publish their third cookbook of Italian recipes in Rao's Classics. Normally I don't like to throw around the term "legendary" because it starts to lose its meaning, but in this case, Rao's is truly a legendary joint. And while recipes for red sauce will never get old, my favorite part of the cookbook were the stories up front about the family, written in the incredible New York accent of the Pellegrinos, like they were typing with a cigar between their fingers. The more you read it the more you start referring to sauce as "gravy" and restaurants as "joints" (see above). In the excerpt below, the Pellegrinos remember when Warner Brothers came calling to shoot a little picture called GoodFellas. —Alex Beggs

It was 1989, and for 93 years some of New York’s most colorful characters had come and gone at Rao’s. They were known by their sobriquets, by their cars, gaits, fashions, habits, and, of course, by their appetites. Some were master craftsmen some took a shot in the arts or gravitated to law enforcement, while others elected to take the perceived path of least resistance and enlist in a certain nefarious Sicilian co-operative that flourished in the shadows of American industry. Inevitably, Hollywood came calling: Warner Brothers was backing a film adaptation of Nick Pileggi’s mob biography Wiseguy: Life in a Mafia Family. The studio settled on a more succinct title, GoodFellas, and, in the name of authenticity, began informal casting at Rao’s.

The joint, as it’s known, is situated on an urban cul-de-sac, buffered by the FDR Drive and Jefferson Park partially obscured by the imposing Manhattan Center for Science and Mathematics, Rao’s literally stands alone, its vermillion façade conspicuous against the tenements and jalopies that dominate this historic hardscrabble neighborhood. The place teems with history and “well respected many of whom frequented this place without pretense in the days of Prohibition and beyond this singular site, eternally trimmed in garland and boxwood roping, all that felicity compressed beneath a nine foot, tin-stamped ceiling the joint jumps like no other and serves as the epicenter of a vibrant, at times fraught, scene that has captivated visitors for decades.

Did “Dutch” Schultz [a mobster in the 20s and 30s] conceive of the City’s first lottery at table “O”? Maybe so, maybe not. Did John Gotti dine at Rao’s? Once. But before you label the place a “mob joint,” please consider the fact that Elie Wiesel had also broken bread there.

East Harlem was the crucible of Italian assimilation and activity, a bustling base of operations to the aforementioned tradesmen, seamstresses, stevedores, laborers, clergy, cobblers, anarchists, and cooks, as well as a stomping ground for the underhanded and opportunistic. One such man was Giovanni Ignazio Dioguardi born in 1914, on New York’s Lower East Side, he is reported to have been an associate of the Lucchese crime family, where he was simply known as “Johnny Dio.”

In an inspired move, Rao’s owner, my father, a seasoned performer in his own right, was cast by Martin Scorsese to play the role of Johnny Dio in GoodFellas. He appears in several scenes, but most memorably, and appropriately, in a cooking sequence.

The story goes like this: during downtime, between camera setups, Frank was overheard reminiscing passionately about the days of old New York with Charles Scorsese, Martin Scorsese’s father. When it came time to shoot, the director approached Frank and asked him to recollect old New York again, and a classic scene was born.

With Bobby Darin’s “Beyond the Sea” playing in the background, we see a group of incarcerated Mafiosi, Frank Pellegrino, Paul Sorvino, Ray Liotta, and Charles Scorsese, happily preparing an epic feast, momentarily oblivious to their Spartan accommodations. I remember the now-famous banter as Frank pan-fried steaks he was dressed in a scarlet bathrobe, brandishing a two-pronged fork like a conductor’s baton, stogie protruding from his profile, at once mild and menacing, “Vinnie, how do you like yours?” “Rare, medium rare.” “Medium rare,” he retorted, “Mmm, an aristocrat.” And then, brilliantly interspersed with the Henry Hill voiceover, Frank Pellegrino began to wax nostalgic and extempore about those idyllic days long past, “everyone in the neighborhood had respect, you loved one another, you left your doors open,” he elaborated, while a large cauldron bubbled in front of him: tomatoes, veal, beef, and pork “Ya gotta have the pork” Sunday Gravy.

From Rao's Classics. Copyright ©2016 by Frank Pellegrino Senior and Junior, reprinted with permission of St. Martin’s Press.

From Rao's Classics. Copyright ©2016 by Frank Pellegrino Sr. and Jr., with Joseph Riccobene, reprinted with permission of St. Martin’s Press, LLC

Inside Nommo, a Lofty New Bar and Restaurant From a Cocktail Dream Team

When Jon Santer (Prizefighter) and Thad Vogler (Bar Agricole, Trou Normand, Obispo) opened the heavy glass doors to Nommo, a joint project they’d been working on for two years, the new bar and restaurant caught many onlookers by surprise. That’s because, in a world of faux-speakeasies and closely-watched anticipated openings, Santer and Vogler had done the unthinkable: They’d actually kept a secret.

Now the secret’s out. Nommo is wide open to customers at 396 Harrison on the ground floor of a brand-new high-rise in San Francisco’s sky-scraping Rincon Hill neighborhood. Wylie Price (Ramen Shop, The Progress, Obispo) designed the airy, 3,800 square-foot space, with seating for 100 spread across lots of group tables.

“I want [Nommo] to be a social place,” says Santer, who met Vogler at Bourbon & Branch, the groundbreaking SF bar he helped open in 2006. “We want you to come in, have some drinks, some charcuterie, and hang out.”

“We’d always wanted to do something together,” says Vogler, who just opened his third bar, Obispo, in the Mission.

Named for an amphibious ancestral spirit worshipped in Mali, Nommo has a menu that appropriately spans land and sea. Salumi, seafood like oysters and shrimp cocktails, burgers, and boudin blanc sausages all come from Evan Blackburn, the Agricole group’s in-house butcher at their Jack London Square commissary. Nommo’s full menu also includes cheese plates, little gem and chicory caesar salads, and desserts.

Outside Nommo at 396 Harrison Street

Looking left after entering the space, which was designed by Wylie Price

In the bartending world, Vogler and Santer are destination-worthy names. But their main ambition with Nommo was to create a neighborhood staple in an area whose culture is still in its tadpole stage. Like their new bar, Rincon Hill and its shimmering residential buildings might appear to have sprung, fully-formed, as if overnight.

Originally, that was a concern for Vogler — but he thinks it can work. “In Japan, you’ll be in this ultramodern neighborhood, and you’ll go into a building that’s just five years old, and be in a soulful, compelling interior. And we thought it could be worth trying to do something cool like that.”

It’s a goal particularly in keeping with Santer’s Emeryville bar, Prizefighter, which is celebrated for its laid-back approach to cocktails.

“Drinking should be fun, right?” says Santer. “If it’s not, maybe your’e not doing something right.”

At Nommo, Santer’s cocktail list is a tight nine drinks featuring a range of spirits. Classics and variations (all $14) include a Brooklynite (rum, lime, honey, bitters) and a Mamie Taylor (scotch, ginger, lime, bitters, and very bubbly soda water straight from a Toki highball machine).

Inside Obispo, a Quietly Revolutionary Rum Bar With Caribbean Food

While they’re uncomplicated to customers, behind the bar, the cocktails needed lots of tinkering. That’s because everything at Nommo starts ice-cold in freezers underneath the bar: All glassware is pre-loaded with pristine Clinebell machine ice. The system is highly efficient, but rather than cooling down drinks as usual, Nommo’s bartenders are actually warming them up.

“Everything had to change,” says Santer, who needed to adjust recipes and techniques to account for differences in dilution. “The environment is upside down.”

From the drinks to the neighborhood, it’s decidedly new, but built around familiar comforts, too. Pre-1985 R&B, rock, and soul records play all the way through, there’s a magazine rack and a hidden TV in one nook of the dining room, and outside, from Harrison Street, are stunning views of the Bay Bridge.

Jon Santer behind the bar at Nommo

Seating for 100 inside Nommo

Looking toward a magazine nook

A magazine nook with a hidden TV above it

Looking towards Harrison Street from inside the restaurant

At a communal table facing Harrison Street

Looking toward the corner of Harrison and Fremont Streets

Another view of the corner at Harrison and Fremont Streets

Tables to the right upon entering the space

More tables and the kitchen area to the left at Nommo

Jon Santer prepares a Mamie Taylor cocktail

A Mamie Taylor cocktail (scotch, ginger, lime, bitters, soda)

Santer stirring a tequila cocktail

A tequila cocktail at Nommo (blanco, vermouth rosso, bitters)

Nommo’s home at 396 Harrison, on the ground floor of a new apartment building

Ahead of the Game

We may have been experiencing an extended July-anuary, but that doesn't mean we're any less excited for what spring has in store—namely, a slew of highly anticipated restaurant openings.

From high-profile sophomore projects to brand-new burger joints, we're ready to bust out the stretchy pants for an epic season of eating. Pair that with some top-notch new bars, can't-miss food events and exciting new cookbooks, and springtime will be about set.

Here's what we can't wait to sample this spring.


Spring's openings are dominated by new projects from big-deal chefs, plus the continuing development of mid-Market.

Things start strong in March with the long-awaited opening of Aster (1001 Guerrero Street), featuring the return of chef Brett Cooper (previously at Outerlands) under the umbrella of the Daniel Patterson Group. Aster will showcase Cooper's brand of soulful, seasonally driven California cuisine. Aster's menu will be à la carte and will feature wines curated by Coi sommelier Mark Mendoza. Look for a March 24 opening.

We're also thoroughly excited about the forthcoming revamp of beloved Castro venue Cafe Du Nord, and the accompanying Aatxe (2170 Market Street, pronounced "aah-CHAY"). The whole shebang comes from the Ne Timeas Restaurant Group (the fine folks behind Central Kitchen, Salumeria and Flour + Water) and is the first project spearheaded by chef Ryan Pollnow (formerly chef de cuisine at Central Kitchen). Expect Northern California-influenced Spanish cuisine. Aatxe will be on the first floor of the Swedish American Hall, where shows have already resumed choose from a Bon Vivants drinks menu that celebrates Spanish drinking traditions.

Speaking of revamps, the mid-Market Renaissance continues, specifically, in the ever-thriving Twitter building (1355 Market Street). Two new tenants are high on our openings-to-watch list: Dirty Water, a grand beer and wine hall and restaurant from Kristian Cosentino (of the Press Club), featuring rare brews, 100+ wines by the glass and a menu of meat-centric fare. The restaurant will be joined by forthcoming tenant Bon Marche, the French brasserie from the AQ crew.

Also fast approaching is the arrival of The Perennial (59 Ninth Street), the most eco-sustainable restaurant San Francisco's seen yet. Brought to you by Anthony Myint and Karen Leibowitz (Mission Chinese Food, Commonwealth), The Perennial promises a menu crafted by Chris Kiyuna (Mission Chinese Food), driven by aquaponic produce (from a greenhouse in Oakland).

Photo: Courtesy of Pebble Beach Wine & Food

Plan on ample trips to Pacific Heights come April with the opening of destination-worthy Octavia, the sophomore project from chef Melissa Perello of Frances, complete with a cozy, sophisticated atmosphere and well-executed, seasonally influenced fare.

Another contender for our new favorite neighborhood joint is ICHI Kakiya (3369 Mission Street), the Japanese-style oyster bar takeover of ICHI's original, pocket-size space. Co-owner Erin Archuleta tells us that the opening is coming "sooner, rather than later!"

Lower Nob Hill is getting some new life, too, with the opening of BDK Restaurant & Bar (501 Geary Street) in Hotel Monaco. The newest restaurant opening from the Kimpton Group, BDK features a "soulful" American menu from chef Heather Terhune (Sable Kitchen & Bar, Jean Louis) and, most exciting, the return of star bar manager Kevin Diedrich (most recently seen at Jasper's Corner Tap & Kitchen).

We're having a hard time controlling ourselves about the late summer opening of The Manufactory (2900 18th Street), the bread-baking center, all-day café and full-service restaurant from the Tartine Bakery team, at Heath Ceramics in the Mission. Chad Robertson and Elizabeth Prueitt have gone all out with a wood-burning pizza oven house-made ice cream, pickles, preserves and more.

We're in for quite a spring of cocktail comebacks, as Bay Area bar stars open new destinations to help you get classily buzzed.

Prepare for 2015 to be the year of gin in San Francisco: Martin Cate of Smuggler's Cove is opening Whitechapel (600 Polk Street) along with beverage director Alex Smith. We're counting on Cate to do for gin what he did for rum with the opening of Smuggler's: Expect one of the most comprehensive gin lists ever—the largest gin list in the U.S.𠅊nd a 70-strong cocktail list. We're hoping for a late May opening for this one.

Early this summer, you'll find Mr. Tipple's Recording Studio (39 Fell Street), a spirit-forward cocktail bar from Jay Bordeleau and Kate Bolton of Maven. In addition to delicious, boozy cocktails (and one of the best names we've heard lately), there will be live jazz music. Even better—the team is opening an adjacent restaurant called Cadence (1446 Market Street).

Still fancy a stiff drink? Thankfully, you also have the return of critically acclaimed cocktail bar Big (98 Turk Street) to look forward to. Jordan Langer, Ryan Melchiano, Peter Glickshtern and Ryan Hisamune are taking over the 21 Club, a longstanding Tenderloin dive bar, and bringing back their menu-free cocktail bar concept, where drinks are based on the mood and inclination of the drinker. Look for an early summer opening.

A serious drinker cannot live on cocktails alone. Get your craft beer fill at the Old Bus Tavern (3193 Mission Street), a destination for brews and scratch chili in the former El Patio space. It's aiming to open in late May.

Take a culinary journey from the comfort of your couch with the forthcoming Eating Up the West Coast, a travelogue-cum-cookbook by Brigit Binns and the editors of Sunset Magazine. Binn's book travels from Southern California up through Washington State, highlighting gorgeous scenic routes and delicious, can't-miss pit stops.

For a different kind of food-centric adventure, dive into a copy of Benu, by chef Corey Lee. As the title would suggest, Lee's book details the magic behind his renowned SOMA restaurant—you'll deep dive into his 33-course menu, learn about the ingredients and techniques he uses and get serious insight into his influences.

Prepare to have a full calendar of food and drink events this spring. Start off strong with one of our favorite Sonoma-based events, the California Artisan Cheese Festival (March 20 to 22). Events include cheese pairing, cheese-making courses, farm tours and more.

Back in San Francisco, Taste of the Nation is returning to the Metreon (March 26). The event benefits No Kid Hungry and includes signature bites from San Francisco chefs including Charles Phan, Gayle Pirie, David Bazirgan and Thomas McNaughton.

Go big at the ever-glamorous Pebble Beach Food & Wine (April 9 to 12), featuring wine tastings, gourmet meals, a celebrity chef golf tournament and a for-the-ages opening gala. This year's roster includes 100 chefs, 250 wineries and, likely, the who's who of the West Coast food world.

Continue your indulgent weekend at the San Francisco installation of Cochon 555 (April 12), during which five chefs butcher five pigs into a series of delectable dishes for your enjoyment. Butchery demonstrations a Manhattan bar and copious wine, beer, and spirits will be on hand, too.

Explore the world of craft cider at the Cider Summit Series (April 25), a tasting fest being held in the Presidio for cider enthusiasts and novices alike. Sample sips from 120 cider makers, with both local, national and international producers on hand to answer questions and share their goods.

After this wave of memorable, large-scale events, change pace with something a little more intimate. Top Chef finalist Melissa King will be hosting the second of her Co + Lab dinner series this May—King's bimonthly meals (held at Nico in Pacific Heights) feature other special guest chefs and showcase bounty from local producers and makers. March's dinner featured Top Chef winner Mei Lin and dishes ranging from Bellwether Farms green garlic crescenza tortelli and Mary's Chicken served with a Dandelion Chocolate mole. Visit King's website for details and tickets for the May event.

What Is the Beef Rib Primal Cut?

The beef rib primal comes from the beef forequarter, where it's separated from the beef chuck between the fifth and sixth ribs, and from the loin between the twelfth and thirteenth ribs. Thus the rib primal can include meat from the sixth through the 12th ribs (seven ribs in all).

The rib primal is separated from the beef plate primal by sawing across the ribs a few inches down from the pointy end of the rib eye muscle.

How far down depends on a few things. Technically, a full beef rib primal will have ribs that are up to 10 inches long toward the chuck end, and six inches long at the loin end. But what often happens is that the ribs are cut short, anywhere from two to four inches below the rib eye muscle.

Whether they're cut short or long, the remaining section of rib bones, all the way down to the sternum, is called the beef plate primal. That's where beef short ribs come from, and the distinction between them as being part of the rib primal or the plate primal can be somewhat arbitrary. But in short, the beef rib primal is what's left of the beef forequarter after the beef chuck and the beef plate are removed.

Because the meat from the rib primal is so tender, it is among the most expensive cuts of beef.

Top 10 Brunch Spots

This is the quintessential Brooklyn restaurant—tin-pressed ceiling, exposed brick walls, laid-back service, and simple but stellar food. Sit in the backyard, sip a glass of Soave, and savor the best BLT you'll ever have.

457 Court Street 718-403-00332. Canelé
Los Angeles (pictured)

Along Atwater Village's main drag sits this tiny gem run by chef Corina Weibel and her partner, Jane Choi. The omelets (filled with tomato confit, goat cheese, mushrooms, or caramelized onions) are simple perfection.

3219 Glendale Boulevard 323-666-71333. Marigold Kitchen

Enjoying southern dishes (like a collard green and mushroom frittata a Surry sausage and mushroom crepe and stone-ground grits) in a converted Victorian home, youɽ think you were somewhere in Dixie. But no: It's just Sunday at this lovely University City BYOB.

501 South 45th Street 215-222-36994. Customshop
Charlotte, North Carolina

With the charm of a neighborhood joint beyond its two years, this spot in the Elizabeth suburb does brunch right. A meat-centric menu includes steak and eggs, and roast leg of lamb with pesto couscous.

1601 Elizabeth Avenue 704-333-33965. Mado

Decor is simple and the local ingredients are prepared simply at this Wicker Park trattoria. But considering how good brunch is—house-made berry jam on sourdough toast, roast chicken and potato hash with fried eggs—do you really need anything else?

1647 North Milwaukee Avenue 773-342-23406. Craigie on Main

Chef Tony Maws's predilection for charcuterie shows up in the Craigie "Dimanche" sausages and house-brined corned beef hash. Bagel-and-lox lovers will dig the trio of house-cured fish (salmon, sablefish, trout).

853 Main Street 617-497-55117. Bar Jules
San Francisco

This quirky Hayes Valley
café has an eclectic crowd, informal setting, and highly personal menu. For brunch—which may include baked eggs with short ribs, potatoes, and corn, or buttermilk griddle cakes with berries—arrive at 11:00 a.m. sharp.

609 Hayes Street 415-621-54828. Grand Café

At this neighborhood favorite, indulge in huevos rancheros and pork confit, Kobe brisket corned beef hash, or house-made biscuits with red-eye gravy. (And just try to resist a side of double-cured bacon.)

3804 Grand Avenue South 612-822-82609. Beatrice & Woodsley

Unusual food (sautéed frog's legs, turtle soup) and quirky decor (a clutch of aspen trees in the dining room) are the attractions at this cabin-like spot.

38 South Broadway 303-777-350510. Matt's Big Breakfast

Even with the long waits, this is a worthy stop for dishes featuring local ingredients, like the eggs from Hickman's Family Farms used in The Chop & Chick (pork chop and eggs).

3. Asheville, North Carolina

With a small-town feel and big-city cultural cred, Asheville, North Carolina is home to artists, musicians, and food and drink entrepreneurs who were making microbrews and serving farm-to-table meals long before such things were de rigueur. Now the mountain town is becoming more traveler-friendly than ever, with new offerings that showcase the sophisticated side of Appalachia. The Asheville Art Museum reopened in November with 70 percent more gallery space, including a new wing and rooftop sculpture garden. Last September, the city hosted the inaugural Chow Chow, an Appalachian food festival featuring chefs like Katie Button and John Fleer. There’s a slew of new watering holes, like cocktail bar and live-music venue Asheville Beauty Academy and neighborhood cocktail joint the Golden Pineapple. And Beer City still lives up to its nickname, with new openings like Burial Beer Co’s Forestry Camp Restaurant and Bar, set on a former Civilian Conservation Corps compound Cultura, a restaurant from the Wicked Weed Brewing team and Dssolvr, a taproom that goes beyond beer with experiments in cider, mead, wine, and more. Downtown, the Foundry Hotel and Hotel Arras both arrived in 2019, adding lively, urbane alternatives to the scene. —Lila Harron Battis

Here’s How to Turn Frozen Shrimp into a Damn Good Dinner

It’s my day job here at Kitchn that convinced me that frozen shrimp was worth keeping in my freezer at all times. Previously, I’d simply buy shrimp from the fish counter at the grocery store when I needed it. Then my colleagues kept gushing about the freshness and convenience of frozen shrimp and I soon realized a whole lot of the “fresh” shrimp I was buying at the grocery store was actually previously frozen. So I gave it a try and almost instantly became a convert.

Frozen shrimp has a few things going for it: It’s reasonably priced, often fresher than the stuff behind the fish counter, can be quickly thawed or even cooked from frozen, and it’s a wonderful safety net to have in your freezer. When you’re stuck on what to make for dinner, that bag can be transformed into more meals than you can count. Here are 12 great ideas to get you started.

1. Make the fastest, fanciest shrimp scampi.

Shrimp scampi feels like something you should skip making at home and wait to order at your neighborhood Italian joint instead. Actually, though, it’s one of the fastest dinners you can make, so get a little fancy and pop open the bottle of white wine.

2. Fall in love with sheet pan dinners.

Frozen shrimp is the one ingredient that convinced me the power of sheet pan dinners is real. Toss a bunch on a pan with some broccoli and a spicy chili-garlic sauce and you have something that will have everyone cheering in less than 20 minutes.

Watch the video: There Is There Are Describing My Neighborhood 1 (January 2022).