Recipes

Lamb breast is one of the most flavorful and economical cuts of lamb. Slow-cooked in a Dutch oven with onions, potatoes, and simple seasoning, it becomes tender, rich, and deeply satisfying. This is a reliable, low-effort meal that fits well into a winter kitchen rhythm.

Cooking a whole chicken is simple, delicious, and versatile. Nathan shares his favorite approach: thaw slowly in the fridge for better flavor, roast at 350°F for ease and tenderness, and don’t stress about perfection—even overcooked chicken tastes great. Add veggies to the pan for a one-dish meal, save the leftovers for stir-fry or burritos, and use the bones for rich homemade soup. For faster cooking, try spatchcocking or cutting the bird into quarters. One chicken can feed you for days!

Pasta with red sauce and vegetables is a quick and easy dinner in our house. Now we’re bringing it to the next level with our chicken bacon burger to create our own version of Pasta Carbonara