Recipes from heart, Manhattan, NY (2026)

09/05/2026

One-Pan Burst-Tomato Burrata Orzo

Ingredients

- 340 g dry orzo
- 500 g mixed cherry tomatoes
- 225 g burrata
- 3 tbsp olive oil, plus more to finish
- 1 large shallot, finely chopped
- 4 garlic cloves, minced
- 900 ml hot vegetable stock, plus extra if needed
- 90 g baby spinach
- 40 g grated Parmesan
- 20 g fresh basil, torn
- 1 tsp chili flakes, salt, and black pepper

Method

1. Heat oil in a wide skillet over medium-high induction. Add tomatoes and salt; cook 5–7 minutes, stirring and pressing only softened tomatoes until many burst and release juice.
2. Lower heat to medium. Add shallot for 2 minutes, then garlic and chili flakes for 30 seconds.
3. Add dry orzo. Stir with a silicone spatula for 60 seconds so every grain is coated and lightly toasted.
4. Add hot stock in three additions. After each addition, scrape the bottom and make full figure-eight strokes. Cook 10–12 minutes until al dente and saucy.
5. Switch off induction. Fold in spinach and Parmesan until the spinach wilts.
6. Spoon burrata over the orzo and split it open. Finish with basil, black pepper, and olive oil. Do not boil the burrata.

09/05/2026

No-Cream Lemon-Parmesan Shrimp Bucatini

Ingredients

- 340 g bucatini
- 680 g large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 garlic cloves, finely minced
- Zest of 2 lemons and 3 tbsp lemon juice
- 240 ml reserved pasta water
- 100 g finely grated Parmesan
- 20 g chopped parsley
- 1/2 tsp black pepper and 1/2 tsp sweet paprika

Method

1. Cook bucatini until two minutes short of al dente. Reserve at least 360 ml pasta water, then drain.
2. Pat shrimp completely dry; season with paprika, salt, and pepper. Heat oil and 1 tbsp butter in a wide ivory skillet over medium-high induction.
3. Add shrimp in one layer. Sear 60–75 seconds per side, turning each shrimp once with tongs. Remove to a plate.
4. Lower heat. Add 2 tbsp butter, garlic, and half the lemon zest. Stir for 30 seconds without browning the garlic.
5. Add 180 ml pasta water and lemon juice. Scrape the skillet with a silicone spatula and simmer for 60 seconds.
6. Add bucatini and use tongs for two full grip-lift-turn-fold-release cycles. Switch off induction.
7. Add Parmesan gradually with the remaining butter, tossing continuously. Add more pasta water until glossy. Return shrimp and fold once; finish with parsley and remaining zest.

09/05/2026

My creamy shrimp penne kept turning rubbery, and the sauce wasn’t the problem. Sear the shrimp, then remove them. Build the sun-dried tomato sauce with butter, garlic, cream, stock and Parmesan. Toss in the penne, then return the shrimp only at the end.

09/05/2026

My Shrimp and Spinach Cajun Alfredo used to turn rubbery—until I stopped leaving the shrimp in the sauce. Sear, then remove them. Build the sauce with onion, garlic, cream, pasta water and Parmesan. Add spinach and fettuccine; return the shrimp only at the end.

09/04/2026

This garlic butter shrimp pasta looks fancy, but it’s super easy

09/04/2026

I kept overcooking this shrimp tray until I changed one thing. Spread the vegetables first, add seasoned shrimp, and roast only until the shrimp turn opaque. Toss with fettuccine, garlic-herb juices and pasta water. That timing finally fixed it.

09/04/2026

My Shrimp and Spinach Cajun Alfredo used to turn rubbery—until I stopped leaving the shrimp in the sauce. Sear, then remove them. Build the sauce with onion, garlic, cream, pasta water and Parmesan. Add spinach and fettuccine; return the shrimp only at the end.

09/04/2026

Roasted Shrimp & Vegetable Fettuccine

09/04/2026

WANT THE FULL RECIPE ? Creamy Garlic Parmesan Shrimp Linguine

09/04/2026

WANT RECIPE FOR MY Grilled Lobster Tails with Garlic Butter ?

09/03/2026

CHEESY CHICKEN ENCHILADA CASSEROLE

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 6

INGREDIENTS

- 3 cups cooked chicken, shredded
- 8 corn tortillas
- 2 cups red enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 2 1/2 cups shredded Monterey Jack and cheddar blend, divided
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Chopped cilantro, optional

INSTRUCTIONS

1. Preheat oven to 375°F (190°C).

2. Lightly grease a 9x13-inch baking dish.

3. Spread a thin layer of enchilada sauce over the bottom.

4. Arrange a layer of corn tortillas over the sauce, tearing them if necessary to fit.

5. Add half of the shredded chicken.

6. Sprinkle over half of the black beans and corn.

7. Season lightly with cumin, garlic powder, and black pepper.

8. Spoon over some enchilada sauce.

9. Sprinkle with about 1 cup shredded cheese.

10. Repeat the layers with the remaining tortillas, chicken, beans, corn, sauce, and seasoning.

11. Finish with the remaining enchilada sauce.

12. Sprinkle the remaining cheese generously over the top.

13. Bake uncovered for 25–30 minutes, until bubbling and melted.

14. Let rest for 5 minutes.

15. Garnish with cilantro if desired and serve hot.

09/03/2026

My creamy shrimp penne kept turning rubbery, and the sauce wasn’t the problem. Sear the shrimp, then remove them. Build the sun-dried tomato sauce with butter, garlic, cream, stock and Parmesan. Toss in the penne, then return the shrimp only at the end.

09/03/2026

GARLIC PARMESAN CHICKEN POTATO CASSEROLE

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes
Servings: 6

INGREDIENTS

- 1 1/2 lb (680 g) boneless chicken breast, cut into chunks
- 1 1/2 lb (680 g) baby potatoes, quartered
- 3 tbsp unsalted butter, melted
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- 1 1/2 cups shredded mozzarella
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped parsley

INSTRUCTIONS

1. Preheat oven to 400°F (205°C).

2. Lightly grease a 9x13-inch baking dish.

3. Add the quartered potatoes to the baking dish.

4. Season with half of the salt, black pepper, paprika, and Italian seasoning.

5. Add the chicken pieces over and around the potatoes.

6. Season the chicken with the remaining seasonings.

7. In a small bowl, combine melted butter, minced garlic, heavy cream, and Parmesan.

8. Stir until evenly mixed.

9. Pour the garlic Parmesan mixture over the chicken and potatoes.

10. Cover the baking dish tightly with foil.

11. Bake for 30 minutes.

12. Remove the foil.

13. Sprinkle mozzarella evenly over the top.

14. Return to the oven and bake uncovered for another 10–15 minutes.

15. The chicken should be fully cooked, potatoes tender, and cheese golden and bubbling.

16. Let rest for 5 minutes.

17. Finish with chopped parsley and serve hot.

09/03/2026

MILLION DOLLAR SPAGHETTI CASSEROLE

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes
Servings: 8

INGREDIENTS

For the Pasta
- 12 oz (340 g) spaghetti
- Salt, for the pasta water

For the Meat Sauce
- 1 lb (450 g) ground beef
- 24 oz (680 g) marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp black pepper

For the Creamy Layer
- 8 oz (225 g) cream cheese, softened
- 1 cup ricotta or cottage cheese
- 1/2 cup sour cream

For the Topping
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan

INSTRUCTIONS

1. Preheat oven to 375°F (190°C).

2. Cook spaghetti in salted boiling water until just al dente.

3. Drain and set aside.

4. Heat a large skillet over medium-high heat.

5. Add the ground beef and cook until browned, breaking it apart as it cooks.

6. Drain excess fat.

7. Add marinara sauce, Italian seasoning, garlic powder, and black pepper.

8. Simmer for 3–4 minutes.

9. In a separate bowl, combine cream cheese, ricotta, and sour cream until smooth.

10. Lightly grease a 9x13-inch baking dish.

11. Spread half of the spaghetti into the bottom.

12. Spread half of the creamy cheese mixture over the spaghetti.

13. Spoon half of the beef marinara sauce over the creamy layer.

14. Repeat with the remaining spaghetti, creamy mixture, and meat sauce.

15. Sprinkle mozzarella and Parmesan evenly over the top.

16. Bake uncovered for 30–35 minutes, until bubbling and golden.

17. Let rest for 10 minutes before serving.

18. Scoop or slice into generous portions while still hot and cheesy.

09/03/2026

CREAMY CHICKEN BROCCOLI RICE CASSEROLE

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 6

INGREDIENTS

- 3 cups cooked white rice
- 3 cups cooked chicken breast, diced
- 2 cups broccoli florets
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded cheddar cheese, divided

INSTRUCTIONS

1. Preheat oven to 375°F (190°C).

2. Lightly grease a 9x13-inch baking dish.

3. In a large mixing bowl, combine the cream of chicken soup, sour cream, and chicken broth.

4. Add garlic powder, onion powder, salt, and black pepper.

5. Stir until smooth.

6. Add the cooked rice, diced chicken, and broccoli florets.

7. Add 1 cup shredded cheddar.

8. Fold everything together until evenly coated.

9. Transfer the mixture into the prepared baking dish.

10. Spread it into an even layer.

11. Sprinkle the remaining cheddar over the top.

12. Bake uncovered for 25–30 minutes, until hot and bubbling.

13. Broil for 1–2 minutes if you want a more golden cheese top.

14. Let rest for 5 minutes before serving.

09/03/2026

CHEESY TATER TOT BEEF CASSEROLE

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 6

INGREDIENTS

- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 28–32 oz frozen tater tots
- 2 tbsp chopped parsley, optional

INSTRUCTIONS

1. Preheat oven to 400°F (205°C).

2. Lightly grease a 9x13-inch baking dish.

3. Heat a large skillet over medium-high heat.

4. Add the ground beef and diced onion.

5. Cook for 6–8 minutes, breaking the beef into small crumbles, until fully browned.

6. Add the minced garlic, paprika, garlic powder, salt, and black pepper.

7. Stir for 30–60 seconds until fragrant.

8. Drain excess fat if necessary.

9. Reduce heat to low.

10. Stir in the cream of mushroom soup and sour cream.

11. Mix until the beef is evenly coated in a creamy sauce.

12. Spread the beef mixture evenly across the baking dish.

13. Sprinkle about 1 cup shredded cheddar over the beef.

14. Arrange the frozen tater tots in a single even layer over the top.

15. Sprinkle the remaining cheddar over the tater tots.

16. Bake uncovered for 35–40 minutes, until the tater tots are crisp and golden and the cheese is bubbling.

17. Let rest for 5 minutes.

18. Garnish with parsley if desired and serve hot.

09/02/2026

15-Minute Harissa-Mascarpone Shrimp Spaghetti

Sun-dried tomatoes and harissa bring bold heat, while mascarpone makes every strand silky in minutes. Add the mascarpone off heat and return the shrimp last for the best texture. Would you make it mild or extra spicy?

09/02/2026

Late-Summer Burst-Tomato Basil Spaghetti

The best tomato spaghetti has two textures: half the tomatoes turn jammy while the rest stay juicy and bright. Tossed with garlic, basil, Parmesan and pasta water, this is late-summer comfort in one skillet.

09/02/2026

15-Minute Harissa-Mascarpone Shrimp Spaghetti

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes

Ingredients

- 12 oz spaghetti
- 1 1/4 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/3 cup sliced sun-dried tomatoes, drained
- 2 tbsp harissa paste, or to taste
- 3/4 cup low-sodium seafood stock
- 1/2 cup reserved pasta water
- 1/2 cup mascarpone
- 1/2 cup finely grated Parmesan
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- 1/3 cup torn basil
- Kosher salt and black pepper

Method

1. Boil the spaghetti until two minutes short of al dente. Reserve 1/2 cup pasta water.

2. Pat the shrimp dry and season. Sear in olive oil in a wide pan over medium-high induction heat, turning once. Transfer all shrimp to a plate.

3. Reduce heat to medium. Add garlic, sun-dried tomatoes and harissa. Scrape and fold for 45 seconds.

4. Add seafood stock and half the pasta water. Scrape the fond until the sauce is even.

5. Transfer the spaghetti into the pan and complete two full tong tosses until coated.

6. Switch off the induction. Fold in mascarpone, Parmesan and lemon juice. Return the shrimp gently and finish with parsley and basil.

09/02/2026

Garlic Shrimp, Tomato & Crispy Olive-Oil Crostini

Crunchy olive-oil crostini piled with warm garlic shrimp, juicy tomatoes, basil and lemon. Toasting the bread before the topping goes on keeps every bite crisp. Save this easy shrimp appetizer for your next gathering!

09/02/2026

Viral Boursin Tomato-Spinach Shrimp Rigatoni

Yield: 5 servings
Prep: 15 minutes
Cook: 30 minutes

Ingredients

- 12 oz rigatoni
- 1 1/4 lb large shrimp, peeled and deveined
- 2 pints cherry tomatoes
- 1 round (5.2 oz) garlic-and-herb Boursin cheese
- 4 garlic cloves, minced
- 3 tbsp extra-virgin olive oil, divided
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 cups baby spinach
- 1/2 cup reserved pasta water
- 1/3 cup finely grated Parmesan
- 1/3 cup torn basil

Method

1. Heat the oven to 400°F. Put the Boursin in the center of an ivory baking dish. Surround it with tomatoes and half the garlic. Drizzle with 2 tbsp olive oil; season with half the salt, black pepper and red pepper flakes.

2. Roast for 25–30 minutes until the tomatoes collapse and the cheese is deeply soft.

3. Meanwhile, boil the rigatoni until one minute short of al dente. Reserve 1/2 cup pasta water.

4. Pat the shrimp dry and season with the remaining salt. Sear in the remaining olive oil in a separate skillet over medium-high induction heat, turning once. Transfer every shrimp to a plate.

5. Mash the roasted garlic, tomatoes and Boursin together in the baking dish. Add rigatoni and enough pasta water to form a glossy sauce. Fold twice.

6. Fold in spinach and Parmesan. Return the shrimp only now, fold once, and finish with basil.

09/02/2026

Creamy Garlic-Parmesan Chicken Rigatoni

Golden chicken, ridged rigatoni and a glossy garlic-Parmesan sauce built on the real pan fond. The secret is simple: sear the chicken first and finish the cheese off heat. Would you add extra spinach?

09/02/2026

Late-Summer Burst-Tomato Basil Spaghetti

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes

Ingredients

- 12 oz spaghetti
- 1/3 cup extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- 3 pints mixed red and golden cherry tomatoes
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp red pepper flakes
- 3/4 cup reserved pasta water
- 1/2 cup finely grated Parmesan
- 1 packed cup fresh basil leaves, sliced
- Black pepper to taste

Method

1. Boil the spaghetti in well-salted water until two minutes short of al dente. Reserve 3/4 cup pasta water.

2. Warm the olive oil and garlic in a wide sauté pan over medium induction heat until fragrant but not brown.

3. Add all tomatoes, salt and red pepper flakes. Cook 8–10 minutes, stirring and folding with a silicone spatula. Press only half the tomatoes so the final sauce contains both jammy and juicy textures.

4. Add 1/2 cup pasta water and scrape the tomato fond into the sauce.

5. Transfer the spaghetti directly into the pan. Use tongs to complete two full lift-turn-fold-release cycles, adding more pasta water only if needed.

6. Switch off the heat. Fold in Parmesan and basil, finish with black pepper and serve.

09/01/2026

Garlic Shrimp, Tomato & Crispy Olive-Oil Crostini

Yield: 8 crostini
Prep: 15 minutes
Cook: 12 minutes

Ingredients

- 8 thick diagonal baguette slices
- 5 tbsp extra-virgin olive oil, divided
- 1 lb small shrimp, peeled and deveined, kept whole
- 3 garlic cloves, finely minced
- 2 ripe Roma tomatoes, seeded and diced
- 2 tbsp chopped basil
- 1 tbsp chopped parsley
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes

Method

1. Heat the oven to 425°F. Arrange the bread on a pale metal sheet pan and brush both sides with 3 tbsp olive oil.

2. Bake for 8–10 minutes, turning once, until crisp and deeply golden. Move the toast to a white serving platter.

3. Heat 1 tbsp olive oil in a small skillet over medium induction heat. Add the small whole shrimp in one layer. Stir and turn with a wooden spoon until almost opaque.

4. Add two-thirds of the garlic and the red pepper flakes. Cook for 30–45 seconds, then switch off the heat.

5. In a bowl, fold the tomatoes with basil, parsley, lemon juice, remaining garlic, remaining olive oil, salt and black pepper.

6. Fold the warm shrimp into the tomato mixture. Spoon it onto the crostini immediately before serving so the bread stays crisp.

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