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Easy weeknight dinner recipes for every day.

Bright and spicy are words we love to hear. This recipe for Lemony Calabrian Pasta is a tasty way to use @DeLallo Foods Calabrian Chilis and Shellbow pasta. DeLallo has been importing Italian products for the past fifty years and it shows! From their flavorful Italian Tomato Purée to their perfectly spicy Crushed Calabrian Chilis and scoopable al dente noodles, we’re big fans of the quality DeLallo brings to all of our home cooking.  #ad

Full recipe can be found through our link in bio.
Mac and cheese lovers, this one's for you. We’ve made a cheesy sauce with cheddar, Gruyère, and Parmesan and added tasty cremini mushrooms for this mushroom mac and cheese recipe. Find the printable recipe at the link in our bio. 

12 ounces macaroni or cavatappi pasta
1 tablespoon extra-virgin olive oil 
½ medium yellow onion, chopped 
10 ounces cremini mushrooms, stems chopped and caps reserved 
6 tablespoons salted butter 
4 tablespoons all-purpose flour 
3½ cups whole milk
4 ounces crème fraîche 
1 teaspoon Dijon mustard 
1 tablespoon garlic powder
¼ teaspoon nutmeg
1 teaspoon minced fresh thyme 
1 teaspoon kosher salt 
1 teaspoon freshly cracked black pepper 
12 ounces sharp white cheddar cheese, grated
4 ounces Gruyère or comte cheese, grated
2 ounces Parmesan cheese, grated
1 tablespoon chopped chives or flat leaf parsley, for serving (optional)

1. Preheat the oven to 375°F with a rack in the center position.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 1 minute shy of al dente according to the package instructions. Drain.
3. Meanwhile, heat the olive oil in a large ovenproof braiser or Dutch oven (see Note) over medium heat. Once the oil is glistening, add the onion and mushroom stems and cook until tender, about 4 minutes. Transfer to a plate and set aside. 
4. Melt 4 tablespoons of the butter in the same braiser over medium heat. Once the butter begins to bubble, add the flour, stirring, until a thick paste forms, 1 to 2 minutes. Gradually whisk in the milk until the sauce has thickened enough to coat the back of a spoon, 6-7 minutes. Whisk in the crème fraîche, dijon, garlic powder, nutmeg, thyme, salt, and pepper until combined. 
5. Stir in the cheddar, Gruyère, and parmesan until melted, then stir in the pasta until coated. 
6. Top the macaroni and cheese with the mushroom caps, upside down. Cut the remaining 2 tablespoons of butter into small pieces and place inside the mushroom caps.
7. Bake in the oven until the mushrooms are tender, cheese is golden and the sauce is bubbling, 30 minutes. Sprinkle with chives before serving, if using.

#mushroom #pasta #macandcheese
#ad Beef. It’s What’s for Dinner. We’ve always wanted to say that. Chuck Roast is slowly cooked with pepperoncinis until falling apart, making it perfect for quick and delicious sandwiches right when you’re ready to eat. You asked for easy go-to’s and we delivered with this ideal back-to-school dinner. 

#BeefFarmersandRanchers #BacktoSchoolBeef   @beefitswhatsfordinner
Watch us turn one of our favorite cheeses @athenosfeta into one of our favorite dishes…fried tacos!#AthenosPartner   Food needs feta! Which is why we use it two different ways in this recipe. First we add it along with black beans to a folded tortilla and fry it up! Then we make a little salad with it for the show stopping cherry on top! Because we simply can't get enough. Head over to Instagram for the full recipe in the pinned comment! #foodneedsfeta
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