All Recipes

Green Chicken Chili

A tangy verde sauce, tender chicken, white beans, and just enough chile heat to keep every spoonful interesting. It’s bright from tomatillos and lime, hearty without feeling heavy, and exactly the kind of dinner that somehow tastes even better the next day.

Simple Branzino with Roasted Garlic Dressing

Roasting a whole fish always feels pretty baller to us. Branzino is one of our favorites — it makes us feel like we’re dining on a beach on the Italian coast. Ask your fishmonger to gut and scale the

Creamy Roasted Garlic Tomato Soup

Roasting tomatoes, red pepper, onions, and two whole heads of garlic until everything gets soft and concentrated around the edges. Then comes basil, stock, cream, parmesan, and exactly the kind of bowl that makes you start thinking about what bread and cheese are in the fridge.

Ricotta Toast with Garlicky Greens

A Ricotta Toast with Garlicky Greens recipe from Thebacklabel archive.

Dutch Oven Lasagna

Rich, saucy, unapologetically cheesy, and made in one Dutch oven with a few very smart shortcuts. And after a night in the fridge? Those layers settle in, the sauce gets even cozier, and your reheated lunch suddenly feels much less like eating at your keyboard.

Highland Park Summer Chill

A Highland Park Summer Chill recipe from Thebacklabel archive.

Fall Kitchen Upgrades #4: The Red Dutch Oven

Misen’s 7 QT Dutch Oven has a thick cast-iron core wrapped in four layers of enamel, so it holds onto heat for the slow stuff—braises, stews, roasts, beans—without requiring the seasoning routine of bare cast iron.

Creamy Sun-Dried Tomato Pasta

Creamy sun-dried tomato spaghetti loaded with garlic, parmesan, tangy tomatoes, and a silky cream cheese sauce that comes together in about 20 minutes.

Lyonnaise Sauce

This version of another classic French sauce is on the lighter side and is the best version of itself when served with fish and poultry dishes.

The History of the Moscow Mule

A The History of the Moscow Mule recipe from Thebacklabel archive.

Pork Chops With Apples, Fennel & Marsala

Pork chops seared until golden, fennel and shallots caramelized in the same skillet, then everything brought together with Marsala, chicken broth, cider vinegar, butter, and crispy sage.

Sgroppino Cocktail

A Sgroppino Cocktail recipe from Thebacklabel archive.

Duck Ragù

A rich duck ragù is hard pressed to find a better companion than a wide pappardelle pasta that gives the meat sauce plenty of surface area to stick to.

Naan Pizza Week: Friday Night Finale

Cheese, sausage, buffalo sauce, prosciutto, fig jam, and the kind of dinner that wants a cold drink sitting next to it.

Naan Pizza Week: Turn Up The Flavor

Thursday’s Naan Pizza Week lineup leaves classic pizza toppings behind in favor of tikka masala, harissa, spiced lamb, tahini, feta, cucumbers, olives, and a heroic amount of fresh herbs.

Pizza Sauce

Nothing beats a classic pizza sauce. Roll out some dough, grab some toppings and make your favorite pizza pies.

Easy Crab Rolls with Avocado

By Chrissy Teigen

Naan Pizza Week: 3 Pizzas for the Middle of the Week

Shortcuts that actually work, ingredients you can find without a scavenger hunt, and dinner on the table in roughly the amount of time it takes to decide what you were going to order. Chicken sausage. Pesto. Rotisserie chicken. Ricotta. Kale.

3 Fall Pizzas Worth Making

Roasted squash, ripe pears, tart apples, Brie, Gouda, fig jam, rosemary, pesto, prosciutto, and enough melted cheese to make turning on the oven feel like a very good idea.

The History of the Long Island Iced Tea

A The History of the Long Island Iced Tea recipe from Thebacklabel archive.

Naan Pizza Week: Start With Great Homemade Naan

Today we’re starting at the beginning—soft, blistered homemade naan cooked right on the stovetop. Make the full batch, stash the extras in the fridge, and consider dinner halfway handled for the rest of the week.

Super Savory Seed-Crusted Asparagus

Roasted asparagus has always been a go-to for us, but we always sort of wanted to be able to pick them up with our hands and eat them like French fries (this is frowned upon at dinner; we've tried it)

The ShackBurger

A The ShackBurger recipe from Thebacklabel archive.

Braised Pot Roast with Veggies

Chuck roast gets surrounded by carrots, celery, mushrooms and onions, then braises low and slow until it's tender enough to pull apart with a fork.

DIY: Bitters

A DIY: Bitters recipe from Thebacklabel archive.

Classic Gin and Tonic

A Classic Gin and Tonic recipe from Thebacklabel archive.

Fall Kitchen Upgrades #3: The Griddle We’d Leave On The Stove

Because once you have one big, open, screaming-hot surface, the possibilities start multiplying fast: smash burgers with crisp edges, stacks of pancakes, grilled cheese, bacon and eggs, golden potatoes, and a full spread of vegetables actually sautéing instead of steaming.

Coconut Curry Popcorn Balls

A Coconut Curry Popcorn Balls recipe from Thebacklabel archive.

Pepper Steak at Home