Here’s Your Bite

Divorce Me Chicken Soup 😌 Aka golden chicken soup! Inspired by by Lucy Sally Sommer It’s not actually a divorce-me soup, but January has become known as one of the busiest times of year for divorce filings, so I like to think of this as a pot of soup that’s healing, nourishing, and good for the soul. Golden from turmeric, loaded with ginger and garlic, and finished with lemon and fresh herbs, it’s packed with immune-supporting ingredients that help nourish you on your sickest days. Hope you enjoy! 1 tbsp olive oil 1 tbsp butter 1 lb boneless, skinless chicken thighs or breasts Kosher salt and freshly cracked black pepper 1 small onion, diced 2 celery stalks, diced 2 carrots, diced 2 tsp ground turmeric 1 tsp ground coriander 1 tsp red pepper flakes (optional) 1 tbsp freshly grated ginger (or to taste) 1 head garlic, minced 6 cups chicken broth (plus up to 2 more cups for reheating, if needed) 15 oz can cannellini beans 1 to 2 bay leaves 2 to 3 wide strips lemon peel (optional) 1 Parmesan rind (optional) ½ to ¾ cup acini di pepe 1 cup freshly grated Parmesan, plus more for serving 1 cup frozen peas 2 tbsp fresh dill, finely chopped, plus more for serving 2 tbsp fresh parsley, finely chopped Juice of ½ lemon, plus more to taste Chili oil, for serving (optional)

Tonight’s dinner: Jenn Lueke Marry Me Chicken Gnocchi Soup 🍲♥️ A cozy pre-order bonus recipe from her debut cookbook, Don’t Think About Dinner, launching this Tuesday (1/13) !!! It’s gluten-free, easily dairy-free if you want it to be, and honestly so comforting. I picked up a few swaps from Jenn (nutritional yeast + coconut milk instead of cream), and Mr. Here’s Your Bite destroyed the leftovers. Ingredients below, Jenn’s full recipe is linked in my bio! 1 lb boneless, skinless chicken breast (butterflied or pounded until ½-inch thick)* Kosher salt Ground black pepper 1½ tbsp olive oil ½ medium shallot, minced 3 garlic cloves, minced 2 tsp dried basil 1 tsp dried oregano ¼ tsp red pepper flakes (optional)* ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped* 2 tbsp nutritional yeast* 2½ cups low-sodium chicken broth or vegetable broth* ¾ cup canned full-fat coconut milk (about half a well-shaken 13.5-oz can)* 12 oz gluten-free frozen or shelf-stable gnocchi* 2 cups baby spinach (about 3 oz) Juice of ½ lemon (about 1½ tbsp) are you mostly gf, df, or neither?

Peas ‘n pastina 🫛🧈 Pastina is a comfort dish you can always rely on. No matter how you’re feeling, happy, tired, under the weather or just hungry, it always sounds good and it always tastes good. After all, it’s called Italian Penicillin for a reason. 1 cup pastina 3 cups low-sodium chicken broth (or vegetable broth) 1 cup frozen peas 1 small clove garlic, finely grated 1 tbsp butter Kosher salt and freshly cracked black pepper 1 cup freshly grated Parmesan, plus more for topping 2–3 tbsp mascarpone (optional) Squeeze of lemon juice 1 egg yolk (optional) Optional: drizzle of olive oil or chili flakes to finish

My most popular recipe of 2025 ♥️ Stanley Tucci’s favorite soup, Paste e Fagioli Thank you for being here, it means more than you know. More good things to come in 2026!

Apple Cranberry Crumble 🍏🍒 I am not a baker by any means, but this Apple Cranberry Crumble is my go-to when I want a dessert that feels cozy and a little impressive, without the stress of pie dough. Truly, if I can make this, you can too. Ingredients below, full recipe is in my bio! Fruit Filling 4 to 5 cups sliced apples (about 5 to 6 small–medium apples; a mix of Honeycrisp and Granny Smith) 1½ to 2 cups fresh cranberries (or frozen; do not thaw) ¼ cup brown sugar ¼ cup granulated sugar 1½ teaspoons cinnamon &BassettSpices Pinch nutmeg (optional, ~⅛ tsp) ½ teaspoon salt 1 tablespoon lemon juice (juice from ½ lemon) 1 tablespoon cornstarch 1 teaspoon vanilla extract (measure with your heart, garlic-style) Optional: zest of ½ an orange (highly recommended) Crumble Topping ½ cup (4 oz / 1 stick) cold unsalted butter, cubed (plus extra to grease the baking dish) 1 cup all-purpose flour 1 cup old-fashioned oats 1 cup brown sugar (plus an extra tablespoon for topping) ½ teaspoon salt ½ teaspoon cinnamon Optional: ½ cup chopped pecans or walnuts To Serve Ice cream of choice (I used vanilla bean ) Dusted cinnamon, for garnish Orange zest, for garnish

I’ll be here 🧘‍♀️

Steak au Poivre Frites 🇫🇷 I just got back from eating my way through Normandy, so it felt only right to recreate this classic French dish at home! To make perfectly crispy frites and get a beautiful crust on the steak, I used Kitchen Foods Pure Avocado Oil. Its high smoke point gives you that golden, crispy exterior on the fries and a gorgeous sear on the steak every single time. — now available at your local Walmart! As always, ingredients below and the full written recipe is in my bio :) Steak 1 ribeye or strip steak (about 1½ inches thick, 12–14 oz) Kosher salt and coarsely cracked black pepper Primal Kitchen Pure Avocado Oil 3 tbsp unsalted butter 3 garlic cloves, smashed Few sprigs fresh thyme Frites 2 large russet potatoes Pure Avocado Oil, for frying Kosher salt Au Poivre Sauce 1 tbsp unsalted butter (if needed) 1 small shallot, very finely diced 1½–2 tsp coarsely cracked black pepper ¼ cup cognac or brandy (or dry white wine) ½ cup beef broth ⅓ cup heavy cream 1 tsp Dijon mustard Kosher salt, to taste

Walnut–Parmesan Chicken Cutlets with Creamy Parmesan Gnocchi ✨ Crispy chicken cutlets meet the dreamiest parmesan gnocchi, with CA Walnuts adding the perfect crunch in all the best ways. A cozy winter dinner I’m making all season long. Ingredients below, full recipe is in my bio! Walnut–Parmesan Chicken Cutlets: • 2 chicken breasts (1lb), sliced in half and pounded thin • 1 cup panko breadcrumbs • 1 cup toasted California walnuts, very finely chopped • ½ cup freshly grated Parmesan • 1 tsp Italian seasoning • 1 tsp red pepper flakes • ½ tsp smoked paprika • Kosher salt and black pepper • 1 egg, beaten • ¼ cup olive oil (for shallow frying) • Flaky salt Creamy Parmesan Gnocchi: • 2 tbsp butter • 1 small shallot, finely minced • 2 cloves garlic, grated • ¼ cup dry white wine (optional) • 1 to 1 ½ cups chicken broth • ¾ cup heavy cream • 1 lb gnocchi (fresh or shelf-stable) • 1 cup freshly grated Parmesan • Pinch nutmeg (optional, cozy) • Kosher salt + pepper • Zest of ½ lemon • Chopped parsley or chives for garnish

Holiday Lasagna ♥️🎄 When it comes to Christmas, I don’t play with my lasagna. And this is my idea of the perfect holiday lasagna. It’s rich but balanced, deeply savory, creamy without being overly heavy, and meant to be made a little slower… ideally over two days. Ingredients below, full recipe is in my bio! 2 tablespoons oil (I used Primal Kitchen Foods) 1 large yellow onion 2 medium carrots 2 celery stalks 6 to 8 cloves garlic, minced 1 to 2 teaspoons Calabrian chili paste 1 pound lean ground beef ½ pound hot Italian sausage, casings removed 1 teaspoon dried oregano 3 tablespoons tomato paste 1 cup red wine 28 ounces whole San Marzano tomatoes, crushed by hand 1 cup beef stock ( and Fire) 1 Parmesan rind 1 sprig thyme 1 sprig rosemary 1 bay leaf Kosher salt and freshly cracked black pepper, to taste 5 tablespoons unsalted butter ¼ cup all-purpose flour 3 cups whole milk, warmed ¼ teaspoon freshly grated nutmeg ½–1 teaspoon kosher salt White or black pepper, to taste 1 to 2 ounces finely grated Parmesan (optional but recommended) 1½ cups whole-milk ricotta (about 12 oz; a full 15 oz tub is fine) 1 cup freshly grated Parmesan 1 large egg 1 clove garlic, grated ¼ cup chopped fresh basil Zest of ¼ lemon Pinch of nutmeg ½ teaspoon kosher salt ½ teaspoon black or white pepper ½ cup béchamel (from above, if ricotta is thick) 1 pound dry lasagna noodles, soaked 8 ounces low-moisture mozzarella, shredded 8 ounces freshly grated Parmesan Fresh basil, for garnish

Coconut curry noodle soup🧘‍♀️🍜