What's Giving Me Life

This is the pasta I make when I want something cozy, comforting, and a little indulgent. Sweet and hot Italian sausage simmer in a tomato sauce with garlic, fennel, oregano, and a touch of cream, then everything gets tossed with rigatoni and plenty of Parmesan. It’s rich without being over-the-top, spicy without being aggressive, and exactly the kind of pasta that makes cooking feel like self-care. Yield: About 8 cups Servings: 6 Prep Time: 15 minutes Cook Time: 35 minutes To

This is my favorite game-day snack of all time, courtesy of my best friend Anna, who makes Buffalo Chicken Dip better than anyone I know. It’s creamy, cheesy, spicy, and loaded with shredded chicken—and there’s a reason the dish is always scraped clean. Yield: About 6 cups Servings: 10-12 as an appetizer Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Ingredients 12 ounces cream cheese, softened to room temperature 1 (12-ounce) bottle Frank’s RedHot Origina

This is the kind of dinner I make when I want something cozy and satisfying without spending all night in the kitchen. Roasted spaghetti squash gets tossed with spicy Italian sausage, jalapeño, garlic, Boursin, cream, and Parmesan for a rich, creamy sauce with just enough heat. It feels indulgent, but the spaghetti squash keeps it from feeling too heavy—and aside from wrestling the squash in half, the whole thing is pretty easy. Yield: About 8 cups Servings: 4-6 Prep Time: 20

This is summer in a bowl. Sweet corn, juicy nectarines, spicy jalapeños, fresh herbs, and a good drizzle of olive oil come together to make a salad that's bright, refreshing, and just a little unexpected. It's the kind of dish that disappears at backyard barbecues, picnics, and potlucks. And if you really want to impress people? Tear a ball of burrata over the top right before serving. Yield: About 8 cups Servings: 6-8 Prep Time: 20 minutes Cook Time: 7 minutes Total Time: Ab

When your garden suddenly gives you more jalapeños than you know what to do with—or your Instacart shopper accidentally delivers one pound of peppers instead of one pepper—there's only one solution: pickle them. These refrigerator pickled jalapeños are sweet, tangy, and just the right amount of spicy. I keep a jar in the fridge all summer long for tacos, nachos, chili, sandwiches, and burgers. My husband Frank is perfectly happy eating them straight from the jar. Yield: About