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Easy family recipes, New York, NY (2026)

10/01/2026

Slow Cooker Barbecue Ribs
The trick is the last five minutes under the broiler, after the slow cooker has done the work.

Ingredients
3 lb baby back pork ribs
2 tsp smoked paprika
1 tsp salt
½ tsp black pepper
6 garlic cloves, minced
1½ cups barbecue sauce
¼ cup brown sugar
1 tbsp apple c***r vinegar
1 tbsp Worcestershire sauce

Directions
1. Pull the thin membrane off the back of the ribs, then rub them all over with paprika, salt and pepper.
2. Cut the rack into 3–4 sections and stand them upright along the sides of the slow cooker, meaty side out.
3. Stir the garlic, barbecue sauce, brown sugar, vinegar and Worcestershire together and pour half over the ribs.
4. Cover and cook on LOW 7–8 hours or on HIGH 4 hours, until the meat pulls easily from the bone.
5. Heat the broiler. Lay the ribs on a foil-lined sheet and brush them with the rest of the sauce.
6. Broil 3–5 minutes, so the sauce caramelizes and the edges char, and watch closely so it does not burn.

What is your own trick for ribs?

10/01/2026

Salmon & Shrimp Alfredo
One skillet for the fish, shrimp and sauce, one pot for the pasta.

Ingredients
4 salmon fillets (6 oz each)
1 lb medium shrimp, peeled and deveined
2 tbsp Cajun seasoning, divided
1 tbsp olive oil
12 oz penne
3 tbsp butter
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan
½ tsp smoked paprika
Salt and pepper
2 tbsp chopped parsley

Directions
1. Cook the penne in salted boiling water until al dente. Drain.
2. Season the salmon with 1 tbsp Cajun seasoning. Sear in the oil in a hot skillet, 4 minutes per side, until dark and flaky. Move to a plate.
3. Toss the shrimp with 1 tsp Cajun seasoning and cook 2 minutes per side until pink. Set aside.
4. Melt the butter in the same skillet and cook the garlic 1 minute. Pour in the cream and simmer 3–4 minutes.
5. Whisk in the Parmesan, the rest of the Cajun seasoning and the paprika until smooth. Season with salt and pepper.
6. Stir in the penne, lay the salmon and shrimp on top and sprinkle with parsley.

Who's making this one this week?

10/01/2026

Jerk Shrimp Fettuccine
The trick is searing the shrimp hot and fast, then taking them out before the sauce goes in.

Ingredients
12 oz fettuccine
1 lb large shrimp, peeled and deveined
2 tbsp jerk seasoning, divided
1 tbsp olive oil
2 tbsp butter
1 red bell pepper, diced
1/2 green bell pepper, diced
3 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup grated parmesan
Salt to taste
2 tbsp chopped fresh parsley

Directions
1. Cook the fettuccine in salted boiling water until al dente, about 11 minutes. Drain and save 1/2 cup of the pasta water.
2. Toss the shrimp with 1 tbsp jerk seasoning. Sear in the olive oil over high heat, 1 to 2 minutes per side, until charred at the edges and pink, then move to a plate so they stay tender.
3. Melt the butter in the same pan and cook the peppers for 3 minutes, until just soft. Add the garlic for 30 seconds.
4. Pour in the cream and the remaining 1 tbsp jerk seasoning. Simmer 4 minutes, until it thickens slightly, then stir in the parmesan until smooth.
5. Add the fettuccine and toss until coated, loosening with pasta water if needed. Salt to taste.
6. Return the shrimp for 1 minute to warm through and finish with parsley.

What is your trick for keeping shrimp from going rubbery?

09/30/2026

California Spaghetti Salad
One pound of pasta, one bottle of dressing, one night in the fridge.

Ingredients
1 lb thin spaghetti
1 English cucumber, diced
3 Roma tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
½ red onion, diced
1 cup small broccoli florets
1 can (6 oz) whole pitted black olives, drained
1 bottle (16 oz) Italian dressing
3 tbsp salad seasoning blend (parmesan, sesame, paprika)

Directions
1. Break the spaghetti in half and cook in salted boiling water 8–9 minutes until just tender.
2. Drain and rinse under cold water until cool. Drain well.
3. Put the pasta in a large bowl with the cucumber, tomatoes, peppers, onion, broccoli and olives.
4. Pour over the dressing and sprinkle on the seasoning. Toss until every strand is coated.
5. Cover and chill at least 4 hours or overnight. Toss again before serving.

Who's making this one this week? 🥗

09/30/2026

Pan Seared Fish Fillets
Pat the fillets bone dry and don't touch them for 3 minutes, that's where the crust comes from.

Ingredients
4 white fish fillets (such as tilapia), about 6 oz each
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
3 tbsp butter
2 tbsp capers, drained
1 lemon, half juiced, half sliced
2 tbsp chopped parsley

Directions
1. Pat the fillets dry with paper towels so they brown instead of steaming. Mix the paprika, garlic powder, onion powder, thyme, salt and pepper, season both sides and dust lightly with the flour.
2. Heat the olive oil in a cast iron skillet over medium-high heat until it shimmers.
3. Lay the fillets in and cook 3 minutes without moving them, until the underside is golden and releases easily.
4. Flip, add the butter, capers and lemon slices, and cook 2–3 minutes, spooning the butter over the fish, until it flakes with a fork (145°F).
5. Squeeze the lemon juice over, sprinkle with parsley and serve with the pan butter spooned on top.

What's your trick for fish that doesn't stick to the pan?

09/30/2026

Garlic Shrimp Pasta
One pan, about 20 minutes, and the noodles do most of the work.

Ingredients
12 oz flat egg noodles
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
3 tbsp vegetable oil, divided
1 lb large shrimp, peeled, tails on
6 cloves garlic, minced
2 red chilies, sliced
3 green onions, cut into 2-inch pieces
1 cup Thai basil leaves

Directions
1. Cook the noodles until just tender. Save ¼ cup of the water, then drain.
2. Stir the soy sauce, dark soy sauce, oyster sauce and sugar together in a cup.
3. Heat 2 tbsp oil in a large pan over high heat. Sear the shrimp 1 minute per side until pink, then lift them out.
4. Add the last 1 tbsp oil, the garlic and the chilies. Stir 30 seconds, until it smells strong but the garlic is not brown.
5. Add the noodles and the sauce and toss for 2 minutes, until every strand is brown and glossy. Add a splash of the saved water if it looks dry.
6. Put the shrimp back in with the green onions and basil. Toss 1 minute, until the basil wilts, and serve.

Who is making this one this week?

09/30/2026

Steak Strips and Peppers in Gravy over Rice
One skillet for the steak, one pot for the rice, and dinner is ready in about 40 minutes.

Ingredients
For the rice:
1 ½ cups long-grain white rice
3 cups water
1 tbsp butter
½ tsp salt
For the steak:
1 ½ lb sirloin steak, thinly sliced against the grain
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp vegetable oil
1 red bell pepper, cut in strips
1 medium onion, sliced
2 tbsp butter
3 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce

Directions
1. Bring the water, butter and salt to a boil, stir in the rice, cover and simmer on low 18 minutes. Rest 5 minutes off the heat, then fluff.
2. Season the steak with salt, pepper and garlic powder. Sear it in the hot oil in batches, 1–2 minutes per side, until browned. Set aside.
3. In the same skillet, cook the pepper and onion 4–5 minutes until soft.
4. Add the butter, sprinkle in the flour and stir 1 minute until it smells toasty.
5. Whisk in the broth and Worcestershire and simmer 3–4 minutes until the gravy coats a spoon.
6. Return the steak and simmer 5 minutes until tender. Mound the rice on plates, spoon the beef around it and drizzle gravy over the top.

Who's making this one this week?

09/30/2026

Tater Tot Casserole
Picky kids and a pound of ground beef in the fridge: this gets everyone to the table.

Ingredients
1 lb ground beef
1 small onion, diced
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
1 can (10.5 oz) condensed cream of mushroom soup
½ cup milk
2 cups shredded cheddar cheese
32 oz frozen tater tots
½ tsp paprika

Directions
1. Heat the oven to 375°F and grease a 9x13-inch baking dish.
2. Brown the beef and onion in a skillet over medium-high heat for 8 minutes, until no pink is left. Drain and season with garlic powder, salt and pepper.
3. Stir in the soup and milk and spread the mixture in the dish.
4. Sprinkle the cheddar over the beef, then lay the frozen tater tots on top in tight rows. Dust with paprika.
5. Bake uncovered 35 to 40 minutes, until the tots are golden and crisp and the cheese bubbles at the edges.
6. Rest 5 minutes before scooping.

Would your kids eat this?

09/30/2026

Barbacoa Beef Tacos
I make a double batch every time, because the leftover beef never lasts past the next day.

Ingredients
3 lb beef chuck roast, cut into 3-inch chunks
2 tsp salt
1 tsp black pepper
3 chipotle peppers in adobo plus 2 tbsp of the sauce
1 small onion, chopped
5 garlic cloves
¼ cup lime juice
2 tbsp apple c***r vinegar
1 tbsp ground cumin
1 tbsp dried oregano
¼ tsp ground cloves
1 cup beef broth
2 bay leaves
12 corn tortillas
½ cup diced white onion
½ cup chopped cilantro

Directions
1. Season the beef with salt and pepper and put it in a slow cooker.
2. Blend chipotles, adobo sauce, onion, garlic, lime juice, vinegar, cumin, oregano, cloves and broth until smooth.
3. Pour the sauce over the beef and tuck in the bay leaves.
4. Cook on low 8 to 9 hours, until the beef pulls apart with a fork.
5. Remove the bay leaves, shred the beef and stir it back into the juices.
6. Dip each tortilla in the fat on top of the juices and fry in a hot skillet about 1 minute per side until crisp at the edges.
7. Pile on the beef and finish with diced onion and cilantro.

09/29/2026

Big Boy's Fresh Strawberry Pie
When the first local berries show up, this is the pie that goes in the fridge 🍓

Ingredients
1 baked 9-inch pie crust, cooled
1 cup granulated sugar
3 tbsp cornstarch
1 cup water
3 tbsp strawberry gelatin powder
4 cups fresh strawberries, hulled, large ones halved

Directions
1. Whisk the sugar and cornstarch in a saucepan, then stir in the water until smooth.
2. Bring to a boil over medium heat, stirring, and boil 1 to 2 minutes until thick and clear.
3. Take off the heat and stir in the gelatin powder until dissolved. Cool 15 minutes, until warm but still pourable.
4. Pile the strawberries into the baked crust, cut sides down.
5. Pour the glaze evenly over the berries so every piece is coated.
6. Chill at least 3 hours, until the glaze is set and slices hold their shape.

It keeps well for a weekend table, made the day before.

Easy family recipes

10/01/2026

10/01/2026

10/01/2026

09/30/2026

09/30/2026

09/30/2026

09/30/2026

09/30/2026

09/30/2026

09/29/2026

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