This Guy Cooks

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Pasta

  • A bowl of linguine pasta with clams in their shells, garnished with chopped parsley and pieces of bacon or pancetta, served in a white dish with a brown rim on a dark wooden surface.
    Chorizo & Clam Linguine
  • A bowl of pasta topped with a meat sauce, grated cheese, and fresh parsley, served on a white ceramic plate.
    Tagliatelle with Kettle & Fire Wild Boar Ragù
  • A plate of gnocchi topped with grated cheese, chopped chives, and brown sauce, served on a white ceramic dish with a speckled rim.
    Kettle & Fire Gnocchi au Poivre
  • A bowl of tortellini in broth sits on a dark surface next to a box of Kettle & Fire Classic Beef Bone Broth. Grated cheese is sprinkled over the tortellini.
    Wild Boar Tortellini
  • A close-up of a bowl of spaghetti topped with crispy bacon pieces and finely grated truffle, served on a beige plate.
    Citarella Carbonara w/ White Truffles
  • A bowl of creamy spaghetti carbonara topped with grated cheese, black pepper, and pieces of pancetta or bacon, served on a beige plate.
    Maui Nui Venison Summer Sausage Carbonara
  • A plate of dark-colored pasta in a rich tomato-based sauce, topped with a dollop of creamy ricotta cheese and a drizzle of olive oil, served on a white ceramic dish with a brown rim.
    Bona Furtuna Sunday Sauce with Squid Ink Busiate

Popular Recipes

  • A bowl of noodle soup with scallions and a boiled egg sits on a wooden surface next to a carton of Kettle & Fire miso ginger beef bone broth.
    5-Ingredient Miso Ginger Ramen
  • A bowl of fish fillet in broth is garnished with asparagus spears and green peas. A box labeled Bone Broth is partially visible in the upper right corner on a dark surface.
    Spring Brodo with Cod, Asparagus, and Peas
  • A beige plate with grilled asparagus spears on top of a piece of white fish, garnished with reddish-brown crumbs and surrounded by a green sauce.
    Olive Oil Poached Halibut with Chive Oil and Charred Asparagus
  • A bowl of fresh mixed greens salad with arugula, red onions, cherry tomatoes, and a sprinkling of golden crumbs, drizzled with a light dressing.
    Lemon Mustard Tarragon Vinaigrette
  • A bowl of chunky red cranberry sauce sits on a dark wooden surface next to a bottle of Bona Furtuna extra virgin olive oil.
    EVOO & Spiced Balsamic Cranberry Chutney
  • Rectangular crackers topped with cream, smoked salmon, capers, sliced red onions, and fresh dill, arranged neatly on a wooden serving board against a dark background.
    Smoked Salmon on Firehook Crackers w/ Whipped Chive Cream Cheese & Pickled Shallot

Seasonal Recipes

  • A plated dish featuring a piece of glazed meat with a creamy white sauce artistically swirled on a beige plate, drizzled with brown sauce, with a jar of seasoning partially visible in the corner.
    Pork Coppa Steak with Erbe di Sicilia Marinade & Sherry Pan Sauce
  • A close-up of a plate of spaghetti topped with a chunky tomato sauce, green olives, fresh chopped parsley, and a generous layer of golden brown breadcrumbs. The dish is served on a speckled ceramic plate.
    Spaghetti al Tonno with Brown Butter Lemon Breadcrumbs
  • A rectangular slice of glazed meatloaf sits on a beige ceramic plate, garnished with small green herb leaves.
    Force of Nature Classic Meatloaf with Sweet Baby Ray's–Style Glaze
  • Three dishes made with ground beef: scrambled eggs with beef and chives, two tacos with beef and sour cream on corn tortillas, and a bowl with fried eggs, beef, herbs, and sauce.
    Force of Nature One Pound, Three Dinners
  • Two grilled lamb chops topped with green chimichurri sauce, served on a black plate with a generous smear of creamy white tzatziki sauce.
    Air Fryer Lamb Chops with Mint Chimichurri
  • A single slice of beef Wellington, showing pink beef wrapped in mushroom duxelles and pastry, sits on a speckled white plate against a dark background.
    Maui Nui Venison Striploin Wellington

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