Recipes from heart

10/21/2026

Yummy

10/21/2026

10/21/2026

Smoked Gouda, Sweet Corn & Poblano Macaroni

Serves: 4 | Total: approximately 25 minutes

Ingredients

- 12 oz elbow macaroni
- 1 large poblano pepper, deseeded and diced
- 1 cup sweet corn kernels, fresh or thawed
- 2 tbsp butter, shaped into hearts
- 1 tbsp all-purpose flour
- 1 cup milk
- 1 1/4 cups grated smoked Gouda
- 1/2 cup sharp cheddar
- 1/2 tsp smoked paprika
- 1/2 cup reserved pasta water
- 1 tbsp fresh lime juice
- 2 tbsp thinly sliced scallions
- Salt and black pepper

Instructions

1. Cook elbow macaroni in salted boiling water until al dente; reserve 1/2 cup starchy water and drain.
2. Put two heart-shaped pieces of butter in the empty white-interior skillet over medium heat and let melt. Add diced poblano and sweet corn; sauté 4–5 minutes until tender and lightly charred.
3. Sprinkle flour over the vegetables and stir 1 minute. Gradually whisk in milk and add smoked paprika; simmer gently for 2 minutes until slightly thick.
4. Turn off heat. Add Gouda and cheddar gradually, stirring until smooth; thin with a little pasta water if needed.
5. Add drained elbow macaroni directly to the cheese sauce. With tongs grip, lift, fold, open and release until every elbow is covered.
6. Fold in lime juice off heat, transfer to a separate bowl, then garnish with scallions and black pepper.

10/20/2026

Creamy Dijon Chicken & Caramelized Leek Fusilli

Serves: 4 | Total: approximately 35 minutes

Ingredients

- 12 oz fusilli
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter, formed into a heart
- 2 medium leeks, white and light-green parts, washed and thinly sliced
- 3 garlic cloves, minced
- 1 tbsp Dijon mustard
- 3/4 cup low-sodium chicken stock
- 1/3 cup heavy cream
- 1/2 cup reserved pasta water, as needed
- 1 tsp fresh lemon juice
- 2 tbsp fresh chives, sliced
- Salt and freshly cracked black pepper

Instructions

1. Boil fusilli to al dente in salted water and reserve 1/2 cup cooking water.
2. Pour olive oil into the empty white-interior skillet. Season and brown chicken pieces 6–8 minutes, turning until they reach 165°F (74°C). Transfer to a clean plate.
3. Add heart-cut butter and cleaned sliced leeks to the same skillet; sweat over medium-low heat 8–10 minutes until soft and golden, without burning. Add garlic for 30 seconds.
4. Stir in Dijon mustard, then chicken stock. Simmer 2–3 minutes to reduce slightly. Pour in cream and simmer gently 1 minute.
5. Add cooked fusilli and small splashes of reserved pasta water, then grip, lift, fold and release with tongs to coat each spiral.
6. Off heat add lemon juice and cooked chicken; warm through gently and transfer to a separate bowl. Finish with chives and black pepper.

10/20/2026

White Cheddar Broccoli & Crispy Shallot Cavatappi

Serves: 4 | Total: approximately 30 minutes

Ingredients

- 12 oz cavatappi
- 3 cups small broccoli florets
- 2 shallots, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter, formed into a heart
- 1 tbsp all-purpose flour
- 1 cup whole milk, at room temperature
- 1 1/2 cups grated sharp white cheddar
- 1/4 tsp ground mustard
- 1/2 cup reserved pasta water
- Salt and black pepper

Instructions

1. Cook cavatappi in salted boiling water. Add broccoli florets during the final 2 minutes; reserve 1/2 cup water, then drain pasta and broccoli.
2. Pour olive oil into the empty white-interior skillet, heat over medium-low and gently cook the shallots, stirring, until deep golden and crisp, about 8–10 minutes. Lift out with a slotted spoon.
3. Add heart-shaped butter to the skillet. When melted whisk in flour for 1 minute. Slowly whisk in milk until smooth and slightly thick, about 2 minutes.
4. Reduce heat to low and stir in ground mustard. Turn off heat. Add cheddar by handfuls, stirring until creamy; use small splashes of reserved pasta water to loosen.
5. Put drained cavatappi and broccoli directly into the cheese sauce, then lift, fold, open and release with tongs until thoroughly coated.
6. Transfer to a separate white bowl. Top with crisp shallots only when serving so they stay crunchy.

10/20/2026

Creamy Butternut Squash & Crispy Sage Rigatoni

Serves: 4 | Total: approximately 40 minutes

Ingredients

- 12 oz rigatoni
- 1 1/2 lb butternut squash, peeled and cut into 1-inch cubes
- 1 tbsp olive oil
- 2 tbsp butter, shaped into small hearts for filming
- 8 fresh sage leaves
- 1 small shallot, finely diced
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup reserved pasta water, as needed
- 1/3 cup grated Parmesan
- 1/8 tsp ground nutmeg
- Salt and black pepper

Instructions

1. Preheat oven to 425°F (220°C). Toss squash cubes with olive oil, salt and pepper and roast 25–30 minutes until tender with browned edges.
2. Boil rigatoni to just al dente and reserve pasta water.
3. Place the heart-cut butter in the otherwise empty white-interior skillet. Melt over medium heat. Fry sage leaves 20–30 seconds until crisp, then remove to paper towel.
4. Add shallot and cook 3 minutes. Add minced garlic for 30 seconds.
5. Add 2 cups roasted squash and 1/4 cup pasta water; visibly mash with a potato masher until rustic and mostly smooth (keep a few small cubes intact). Add cream and nutmeg and simmer gently.
6. Turn off heat, stir in Parmesan and loosen with pasta water. Transfer cooked rigatoni directly into the skillet and grip, lift, fold, open and release until the tubes are coated.
7. Move to a separate white bowl and crumble fried sage over the top. Add black pepper and a little remaining roasted squash.

10/20/2026

Garlic-Paprika Turkey Meatball & Sweet Pepper Rotini

Serves: 4 | Total: approximately 35 minutes

Ingredients

- 12 oz rotini
- 1 lb ground turkey
- 1 large egg
- 1/4 cup plain breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil, divided
- 2 sweet red bell peppers, thinly sliced
- 3 garlic cloves, minced
- 1 cup crushed tomatoes
- 1/2 cup reserved pasta water
- 1/4 cup grated Parmesan
- 2 tbsp fresh parsley, chopped
- Salt and black pepper

Instructions

1. Mix ground turkey with egg, breadcrumbs, garlic powder, smoked paprika, 1/2 tsp salt and pepper. Form 16 small equal meatballs by hand. Wash hands and surfaces after handling turkey.
2. Cook rotini in boiling salted water just to al dente, saving 1/2 cup water.
3. Pour 1 tbsp olive oil into the empty white-interior skillet. Brown the meatballs, turning regularly, for 10–12 minutes until centers reach 165°F (74°C). Remove to a clean plate.
4. Add remaining oil and sliced bell peppers to the same skillet; sauté 5 minutes until softened and lightly browned. Add garlic for 30 seconds.
5. Stir in crushed tomatoes and 1/4 cup pasta water; simmer 3 minutes. Add rotini and toss with tongs to coat, adding water only as needed.
6. Nestle the cooked meatballs back into the sauce for 1 minute. Transfer pasta and meatballs to a separate serving bowl; sprinkle parsley and Parmesan.

10/20/2026

Roasted Tomato & Crispy Chickpea Pumpkin-Seed Pesto Fusilli

Serves: 4 | Total: approximately 35 minutes

Ingredients

- 12 oz dry fusilli
- 2 cups cherry tomatoes
- 1 can (15 oz) chickpeas, drained, rinsed and dried well
- 3 tbsp olive oil, divided
- 1/3 cup fresh basil leaves
- 1/4 cup toasted pumpkin seeds (pepitas)
- 2 garlic cloves, divided
- 1/4 cup finely grated Parmesan
- 1 tbsp fresh lemon juice
- 1/2 cup reserved pasta water
- 1/4 tsp red pepper flakes, optional
- Salt and black pepper

Instructions

1. Heat oven to 425°F (220°C). On separate areas of a baking tray toss tomatoes with 1/2 tbsp olive oil and dried chickpeas with another 1/2 tbsp, salt and pepper. Roast 18–22 minutes, shaking chickpeas once, until tomatoes burst and chickpeas are crisp.
2. Boil fusilli to al dente; reserve 1/2 cup pasta water.
3. Pulse basil, pumpkin seeds, 1 garlic clove, lemon juice, Parmesan and 1 tbsp olive oil into a coarse pesto with 2 tbsp water; do not blend to a smooth puree.
4. Pour remaining 1 tbsp olive oil into the empty white-interior skillet. Briefly warm the other minced garlic clove and optional pepper flakes for 30 seconds.
5. Add burst tomatoes and cooked fusilli; spoon pesto into the pan with pasta water and toss with tongs until coated. Turn off heat.
6. Transfer to a separate white bowl. Scatter crispy chickpeas only at the end so they stay crunchy, with any remaining basil.

10/20/2026

Maple-Miso Shrimp & Crisp Snap Pea Mafaldine

Serves: 4 | Total: approximately 25 minutes

Ingredients

- 12 oz dry mafaldine pasta
- 1 lb shrimp, completely peeled, deveined and tails removed
- 8 oz sugar snap peas, strings removed
- 2 tbsp neutral cooking oil, divided
- 2 garlic cloves, minced
- 1 tbsp white miso paste with no added alcohol
- 1 tbsp maple syrup
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 cup reserved pasta water
- 2 scallions, thinly sliced
- 1 tsp toasted sesame seeds
- Black pepper to taste

Instructions

1. Boil mafaldine in salted water until al dente; save 1/2 cup pasta water. Whisk miso, maple syrup and rice vinegar with 1/4 cup warm pasta water in a small bowl until smooth.
2. Heat 1 tbsp neutral oil in the empty white-interior skillet. Pat shrimp dry and sear about 1–2 minutes per side until opaque. Move to a clean plate.
3. Add remaining oil and sugar snap peas; stir-fry 2 minutes until bright green with light char. Add minced garlic for 30 seconds.
4. Lower the heat, add cooked mafaldine and the miso mixture. Toss with tongs until the sauce lightly coats the ruffled noodles, loosening with reserved pasta water if needed.
5. Remove from heat and stir in sesame oil. Return shrimp briefly to warm without overcooking. Transfer to a separate serving bowl; add scallions and sesame seeds.

10/20/2026

Lemon-Olive Chicken & Wilted Kale Casarecce

Serves: 4 | Total: approximately 30 minutes

Ingredients

- 12 oz dry casarecce pasta
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 3 cups chopped kale, thick stems removed
- 1/2 cup sliced green olives, pitted
- Finely grated zest and 2 tbsp juice of 1 lemon
- 1/2 tsp dried oregano
- 1/2 cup reserved pasta water
- 2 tbsp chopped fresh flat-leaf parsley
- Kosher salt and freshly cracked black pepper

Instructions

1. Cook casarecce in boiling salted water to al dente. Reserve 1/2 cup cooking water and drain.
2. Pat the chicken dry and season with salt, pepper and oregano. Pour 1 tbsp oil into the empty white-interior skillet and sear chicken 6–8 minutes total, turning until golden and 165°F (74°C). Remove to a clean plate.
3. Add remaining olive oil and sliced garlic to the skillet. Stir 30 seconds over medium-low heat.
4. Add kale with 2 tbsp pasta water; cook 2–3 minutes until wilted. Stir in pitted olives and lemon zest.
5. Add drained pasta plus remaining reserved water a splash at a time. With tongs, grip, lift, fold, open and release until the light sauce clings.
6. Off heat add lemon juice; return fully cooked chicken and its juices. Fold gently and transfer to a separate white bowl. Finish with parsley and pepper.

10/19/2026

Maple-Chili Shrimp & Roasted Brussels Farfalle

Serves: 4 | Total: approximately 35 minutes

Ingredients

- 12 oz dry farfalle
- 1 lb large shrimp, fully peeled, deveined and tailless
- 12 oz Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- 3 garlic cloves, minced
- 2 tbsp pure maple syrup
- 1 tbsp fresh lemon juice
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp smoked paprika
- 1/2 cup reserved pasta water, as needed
- 2 tbsp chopped parsley
- Kosher salt and freshly cracked black pepper

Instructions

1. Heat oven to 425°F (220°C). Toss Brussels sprouts with 1 tbsp olive oil, salt and pepper on a sheet pan. Roast cut-side down for 18–22 minutes until brown at the edges.
2. Boil farfalle in salted water until just al dente. Reserve 1/2 cup starchy water, then drain.
3. Pat shrimp dry, season with salt and pepper. In the white-interior skillet heat 1 tbsp olive oil; sear shrimp for 1–2 minutes per side until opaque and cooked through. Transfer to a clean plate.
4. Add remaining 1 tbsp oil to the same skillet. Stir in minced garlic, chili flakes and smoked paprika for 30 seconds.
5. Pour in maple syrup, lemon juice and 1/4 cup pasta water; bubble for 20–30 seconds to loosen the pan juices.
6. Add cooked farfalle to the skillet. Grip, lift, fold, open and release with metal tongs until lightly glazed, adding a little more pasta water only if needed.
7. Fold in roasted Brussels sprouts and cooked shrimp just to warm. Transfer to a separate white bowl and finish with parsley and black pepper.

10/19/2026

Creamy Buffalo Chicken & Mozzarella Rotini Bake

Prep: 12 min | Cook: 30 min | Serves: 5

Ingredients
- 12 oz dry rotini
- 1 lb boneless skinless chicken breast, cut into 3/4-inch pieces
- 1 tbsp olive oil
- 1 tbsp unsalted butter cut into a heart shape
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/3 cup prepared alcohol-free buffalo hot sauce
- 3 oz plain cream cheese, room temperature
- 1/3 cup milk
- 1/2 cup reserved pasta water
- 1 cup shredded mozzarella
- 1/4 cup crumbled blue cheese (optional, vegetarian-rennet if needed)
- 2 sliced scallions
- Salt and pepper

Instructions
1. Heat oven to 425°F (220°C). Boil rotini 2 minutes shy of al dente; reserve 1/2 cup pasta water and drain.
2. Season chicken cubes with smoked paprika, garlic powder, salt and pepper. Heat olive oil in empty white-interior skillet; sauté chicken, turning until golden and cooked through to 165°F (74°C), about 6–7 minutes. Transfer to clean plate.
3. Lower heat. Add heart-shaped butter, buffalo hot sauce, milk, and cream cheese; whisk gently until smooth without boiling hard. Add pasta water.
4. Add cooked rotini directly into the skillet, mixing until the sauce coats each spiral. Fold in cooked chicken.
5. Transfer buffalo rotini/chicken to a separate ovenproof ceramic dish; top with mozzarella.
6. Bake at 425°F about 10 minutes until cheese bubbles. Crumble blue cheese on top if desired.

10/19/2026

These carrots deserve the spotlight! 🥕

10/19/2026

Honey-roasted until caramelized, then topped with zesty herb gremolata and crumbled feta. Sweet, tangy, salty and perfect for your fall table.

10/19/2026

These carrots deserve the spotlight! 🥕✨ Honey-roasted until caramelized, then topped with zesty herb gremolata and crumbled feta. Sweet, tangy, salty—and perfect for your fall table. 🍂

10/19/2026

All eyes on the appetizer tray! 👁️👻 These eyeball deviled eggs bring creamy turquoise filling, spooky red veins, and black olive pupils to your Halloween party. 🎃

10/18/2026

Cheesy Whole Roasted Cauliflower🥦🧀
A whole cauliflower coated in savory spices, roasted until caramelized, then finished with melted golden cheese. Easy, dramatic, and packed with flavor! 🔥cheesy-

10/18/2026

Savoy Cabbage Meat & Rice Cake 🥬🍚
Soft Savoy cabbage wrapped around a hearty meat, rice, vegetable, and cheese filling, baked until beautifully golden and perfect for slicing.

10/18/2026

Cheesy Layered Cabbage Lasagna Bake 🥬🧀
Forget the pasta sheets! Tender cabbage layered with tomato sauce, halal chicken or turkey, and plenty of melted cheese, baked until bubbling and golden. 😍

10/18/2026

Cheesy Stuffed Eggplant Cups 🍆🧀
Grilled eggplant strips turned into little cups, packed with a savory meat-and-vegetable filling, topped with cheese and cherry tomatoes, then baked in tomato sauce. So good! 🍅

10/17/2026

This clever stuffed grape leaf trick makes sarma so much easier! Tender grape leaves are shaped into neat little round parcels and packed with a savory rice, tomato, onion, and herb filling. Beautiful, practical, and perfect for sharing. 😍

10/17/2026

Baked Cabbage Burger Stacks 🍔🥬
Skip the bun! Thick cabbage rounds topped with red onion, a juicy seasoned beef patty, creamy sauce, and melted golden cheese. Easy, hearty, and seriously satisfying. 🔥

10/17/2026

Baked Stuffed Cabbage Parcels 🥬
These stuffed cabbage parcels are pure comfort food! Tender cabbage wrapped around a savory rice-and-meat filling, baked in a rich tomato sauce until juicy and flavorful. 😍🍅

10/17/2026

Pepper Jack Black Bean Cavatappi

Serves 4 | About 25 minutes, with overlapping preparation

Ingredients

- 12 oz (340 g) dry cavatappi
- 1 tbsp olive oil
- 1 red bell pepper (about 150 g), diced
- 3/4 cup frozen corn, thawed and dried
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 3/4 cup evaporated milk, unsweetened
- 1/2 cup unsalted vegetable broth, alcohol-free
- 6 oz (170 g) pepper jack cheese, freshly grated
- 1 can (15 oz / 425 g) black beans, drained and rinsed (about 1 1/2 cups)
- 2 tbsp chopped cilantro
- 1 tbsp kosher salt for 4 quarts pasta water
- 1/4 tsp black pepper
- 1/2 cup reserved pasta water, optional

Method

1. Boil cavatappi in salted water until 1 minute short of package time; reserve 1/2 cup water and drain. Drain and rinse black beans thoroughly. Thaw corn and pat it dry. Grate the pepper jack.

2. Add olive oil to the empty skillet and heat to medium. Add diced bell pepper and corn; cook 5–6 minutes, stirring, until tender with a few browned spots. Add garlic, cumin and smoked paprika; stir 30 seconds.

3. Add broth and evaporated milk and simmer gently 2 minutes. Turn off heat; add grated pepper jack a handful at a time, stirring until melted, then add pepper.

4. Fold drained cavatappi into sauce using a silicone spoon. Add black beans and fold gently to keep them intact. Warm on low heat 1–2 minutes until beans are hot, without boiling the sauce. Add reserved pasta water only as needed. Spoon into separate white bowls and finish with cilantro.

10/17/2026

Jalapeno Popper Shrimp Rotini

Serves 4 | About 25 minutes, with overlapping preparation

Ingredients

- 12 oz (340 g) dry rotini
- 1 lb (454 g) raw shrimp, fully peeled, deveined, tails removed
- 2 tbsp olive oil, divided: 1 tbsp shrimp, 1 tbsp jalapeno
- 2 jalapenos, seeded and finely diced (about 1/3 cup)
- 2 garlic cloves, minced
- 3/4 cup whole milk
- 4 oz (113 g) full-fat cream cheese, softened and cubed
- 4 oz (113 g) white cheddar, freshly grated
- 1/3 cup panko breadcrumbs
- 1 tbsp unsalted butter, cut into a HEART
- 1/2 tsp kosher salt for shrimp, plus 1 tbsp for 4 quarts pasta water
- 1/4 tsp black pepper
- 1/2 cup reserved pasta water, optional

Method

1. Boil rotini in salted water until 1 minute short of package time; reserve 1/2 cup water and drain. In a separate small pan melt the HEART-shaped butter, stir in panko and toast 2–3 minutes until light gold. Transfer crumbs to a small bowl; reserve all for plating.

2. Season shrimp with 1/2 tsp salt and pepper. Add 1 tbsp oil to the empty main skillet and heat to medium-high. Sear shrimp about 2 minutes first side and 1–2 second side until opaque; remove to a clean plate.

3. Reduce heat to medium-low, add remaining 1 tbsp oil and jalapeno. Cook 3 minutes until softened. Add garlic and stir 30 seconds. Add milk and cream cheese; stir gently 2–3 minutes until smooth. Turn off heat and melt in white cheddar.

4. Fold drained rotini into sauce with a silicone spoon, loosening with reserved pasta water only if needed. Return shrimp once and fold gently. Spoon into separate white bowls and scatter the reserved toasted panko on top immediately before serving.