My favorite spaghetti & meatballs

Cold season, we've had enough of you. Please send sunshine.

I've pretty much had a cold for 15 days. The taste of Tylenol cold medicine seems permanently lodges in my taste buds. The kids have had non-stop runny noses and now my husband is down and out. So it was time to pull out the only thing that would help: pure, unadulterated comfort food.

This spaghetti and meatballs is a household favorite. The kids love it; my husband swears it's the best he's ever had. And I love it because it means I make one meal instead of my usual gig as a short-order cook.

I might not be able to make cold season go away, but this dinner will warm you up for sure. My other go-to for an easy, family-pleasing dinner is my chicken cutlets with white wine and garlic. This one comes from mom and is a recipe I grew up on.

And by the way, if you try one of my recipes, leave a comment and let me know what you think. What did you change? Or feel free to ask questions and I'll reply.

Spaghetti & meatballs
Adapted from Genius Recipes by Kristen Miglore

Classic comfort food, this is my all-time favorite spaghetti and meatballs. The tomato sauce is my version of Marcella Hazan's and has only 4 ingredients.The meatballs are the classic from Rao's, full of Parmesan cheese. I make a double batch and freeze some for easy dinners.

Ingredients

Meatballs

• 1 lb. ground beef
• 8 oz. ground veal
• 8 oz. ground pork
• 2 large eggs
• 1 cup freshly grated Parmesan or Romano cheese
• 1 1/2 Tbsp. chopped fresh flat-leaf parsley
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 cups fresh breadcrumbs
• 1 cup lukewarm water
• 1 cup good quality olive oil

Tomato sauce

• 2 28-oz. cans whole peeled tomatoes in juice
• 8 Tbsp. unsalted butter (1 stick)
• 1 large onion, peeled and quartered
• Salt, to taste
• 1 pound spaghetti
• Freshly grated Parmesan cheese, to serve

Cooking Directions

1. To make the meatballs, combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley and garlic. Season to taste with salt and pepper. Using your hands, blend the ingredients together. Mix the breadcrumbs into the meat mixture. Slowly add the water, a little at a time, until the mixture is quite moist.
2. Heat the oil in a large saute pan. When the oil is very hot but not smoking, form meatballs that are about 2 inches in diameter and add them to the oil in batches. When the bottom half of each meatball is very brown and slightly crispy, turn them over and cook the other side. Remove from the pan and drain on paper towels.
3. To make the sauce, put the tomatoes in a saucepan, breaking them up with your hands. Add the butter, onion and salt to taste. Cook at a low simmer for 45 minutes or more (until it reaches your desired thickness), stirring occasionally. Smash the tomatoes with a spoon as it cooks.
4. Add the meatballs to the sauce and simmer for another 30 minutes so that the flavors blend.
5. Cook spaghetti according to directions on the package and toss with the sauce. You can discard the onion if you want, but it's actually really delicious. Top with the meatballs and some freshly grated Parmesan cheese.

Weeknight shrimp risotto with arugula and lemon cream

Yup, I said weeknight risotto. If I can do it, so can you! Think about it: one pot, 30 minutes, a handful of ingredients. Easy peasy! Add cut up shrimp to a basic risotto, then stir in some arugula and top with a little lemon cream.

This would also make a good Friday dinner in Lent which is just around the corner.

Shrimp risotto with arugula and lemon cream
Adapted from Good Food, Good Life by Curtis Stone

An upscale one-pot dinner, this shrimp risotto

Ingredients

• 3 cups chicken stock
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1/2 medium onion, minced
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 3/4 pound large peeled and deveined shrimp (16 to 20 per pound) cut into 1/2 inch pieces
• 1 Tbsp. unsalted butter
• 1/4 cup freshly grated Parmesan cheese
• 1 cup loosely packed baby arugula
• 1 Tbsp. freshly squeezed lemon juice
• Kosher salt
• 1/4 cup heavy cream
• 1 tsp. freshly grated lemon zest
• Freshly grated black pepper

Cooking Directions

1. Warm your chicken stock in a small pan or in the microwave.
2. Heat the oil in a large saucepan, then add the onion and garlic and saute for about 2-3 minutes of until soft, but not browned. Add the rice and stir for 1 minute. Add the white wine and stir for 1 minute, or until most of the liquid is absorbed.
3. Add 1 cup of the stock to the rice and allow to simmer, stirring frequently. Continue to add the liquid, 1 cup at a time, until the liquid is absorbed and the rice is creamy but still al dente, about 18 minutes.
4. Stir in the shrimp and allow to cook for about 3 minutes or until the shrimp is opaque throughout. Remove the pan from the heat and stir in the butter and Parmesan. Stir in the arugula and lemon juice and season to taste to with salt.
5. Whisk the heavy cream in a small bowl with the lemon zest until thickened. Divide the risotto among 2 large bowls and top with a dollop of the cream. Sprinkle freshly ground black pepper over the top and serve.

Pork ragu with creamy polenta

This dish is the food equivalent of sliding into cozy pajamas and curling up in front of a fire with a glass of red wine.

So when your boss is all over you, you have one kid in a wheelchair with a broken leg and the other kid suddenly develops double pink eye, I highly recommend it - in a large warm bowl, with an equally large glass of red wine (Chianti, please). Did I mention I am glad it's Friday?

But don't wait for your kid to break a leg to make it. It's unbelievably easy. Just let it simmer on the stove til it practically falls apart. And put away the air fresheners because this will make your house smell good. Heck, even your yard will smell good.

Pork ragu with creamy polenta
Adapted from Bon Appetit

Make the pork ragu a day ahead then just whip up the creamy polenta and dinner is done. It makes enough for friends (or leftovers). And it's also yummy on pasta (which is how the kids ate it.)

Ingredients

Pork Ragu

• 3 lbs. skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
• Kosher salt and freshly ground black pepper
• 1 Tbsp. canola oil
• 1 large yellow onion, finely chopped
• 6 garlic cloves, minced
• 3 Tbsp. tomato paste
• 1/2 cup full-bodied red wine
• 1 28-ounce can whole peeled tomatoes
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves

Creamy polenta and assembly

• 2 cups milk
• 4 cups chicken stock
• 1 1/2 cups coarse polenta (not quick cooking)
• 2 Tbsp. unsalted butter
• 1/2 cup grated Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper
• Chopped parsley

Cooking Directions

1. Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.
2. Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes.
3. Add wine and cook, scraping up any browned bits, until reduced by about half, 5–8 minutes.
4. Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
5. Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2½–3 hours.
6. Using 2 forks, shred the pork; taste and season with salt and pepper.
7. Pork can be prepared a few days ahead. Let it cool, cover and chill. Reheat gently before serving.
8. To make the polenta, bring chicken stock and milk to a simmer in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding a little water and continue cooking). Add butter and ½ cup Parmesan to polenta and whisk until melted; season to taste with salt and pepper.
9. Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top.

Seafood scampi

Easter has come and gone. The highlight was my little Nutmeg trembling with excitement when she discovered that the Easter bunny brought her the last remaining Paw Patrol Pup she needed to complete her collection. Tiny hands literally shaking as she tore off the paper, squealing as loud as she could. Seeing that little face erased my irritation at having to go to 7 stores to find it. The kids make the holidays a joy.

And this was Good Friday dinner, inspired by a pasta dish served at one of our favorite restaurants on Martha's Vineyard: The Square Rigger. It's a home-cooking type of place that serves up super fresh seafood and big slabs of beef. Summer vacation can't come soon enough. In the meantime, this dinner will suffice.

Seafood scampi

Use whatever seafood you have or can get fresh. I often use lobster when I can get it and sometimes use only shrimp. One whole lobster would do the trick. Or increase the amount of shrimp if that's all you've got.

Ingredients

• 5 Tbsp. Extra-virgin olive oil, separated
• 4 cloves garlic, minced
• 8 jumbo shrimp, peeled and deveined (or more if you're only using shrimp)
• 1/2 cup dry white wine
• 1 cup langostino tails, thawed if using frozen
• 3/4 cup grape or cherry tomatoes, quartered (or one plum or vine-ripe tomato, seeded and chopped)
• Kosher salt and freshly ground black papper
• 4 scallops, thawed if using frozen
• Juice and zest of one lemon
• 1/2 pound pasta of your choice (linguine, fettuccine)
• 2 Tbsp. fresh chives or parsley, chopped

Cooking Directions

1. Bring a large pot of water to a boil.
2. Heat 4 Tbsp. of the olive oil in a large sautee pan over medium heat. Add the garlic and saute for about 30 seconds (don't let it burn).
3. Add the shrimp and white wine and sprinkle with a little salt. Simmer for 2 minutes then flip the shrimp.
4. Meanwhile, add salt to boiling water then add the pasta.
5. Add the tomatoes and langostino tails to the pan with the shrimp and simmer for 5 minutes.
6. Season scallops with salt and pepper to taste.
7. While the pasta cooks, heat remaining 1 Tbsp. olive oil in a small non-stick skillet over high heat. When hot, add the scallops and sear for about 1 minute on each side. They should be nicely brown and caramelized. Remove from pan and keep warm.
8. Reduce heat under shrimp to low and stir in the lemon zest and lemon juice. When pasta is al dente, strain and immediately stir into the shrimp mixture. Let it combine for a minute or two, then divide among 2 pasta bowls. Top each with two scallops and sprinkle with some chopped chives or parsley.

Angel hair pasta with chicken, white wine and garlic

I'm a cookbook junkie. Big surprise from a food blogger. (We can and will psychoanalyze my addiction in a future post.) But mid-week, I don't always have time to consult my "friends" (aka Mario, Ina, Laurent, Thomas, etc.) So this is one of my go-to dinners. Few reasons:

1. I almost always have all the ingredients on-hand - garlic, white wine, chicken, parsley, pasta
2. I can make it in about 25 minutes. 
3. I can make it any time of day and heat it for dinner. So if I'm working from home, I can throw it together at lunchtime. If I'm in the office, I can whip it up when I get home.
4. Everyone claps when it hits the table. Yes, the kiddies actually cheer for this one.

Number 4 is my favorite. And if I make a little extra, lunch for the next day is done for the kids too!

So working moms, make this one tonight. No joke. My husband loves it. My kids love it. Makes for a happy night. (and if you use regular wine instead of cooking wine, BONUS! a glass for mommy!)

Angel hair pasta with chicken, white wine and garlic

I think this originated with a recipe my mom clipped from a newspaper when I was a kid (in other words, longer ago than I'd care to admit). I first made it in college. I no longer even look at a recipe to make it. In other words, it's easy!

Ingredients

• 2 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1/2 cup Extra-virgin olive oil
• 1 Tbsp. butter
• 3 cloves garlic, minced
• 1 cup white wine (I use Pinot Grigio, but you can use cooking wine or whatever you have on hand)
• 1 small bunch fresh parsley leaves, chopped
• 3/4 lb. Angel hair pasta, or pasta of your preference
• Freshly grated Parmigiano-Reggiano cheese

Cooking Directions

1. Cut each chicken breast into 4 thin pieces (you can skip this step, but I find it improves the taste and makes the chicken more tender).
2. On a small plate, mix together flour with salt and pepper to taste.
3. If you are going to serve the dish immediately, start bringing a large pot of water to a boil for your pasta. If you're making the chicken ahead, wait and cook the pasta just before serving.
4. In a saute pan with a lid, heat the olive oil and butter over medium heat.
5. When the oil is hot, dredge the chicken pieces in the flour mixture. I don't worry about shaking off the excess - it thickens the sauce and adds more flavor. Place them in the pan and cook until golden brown. Turn them over and brown the other side. Transfer chicken to a plate.
6. Reduce heat to medium-low and add the garlic, being careful not to brown it. Let it cook for about 30 seconds, then pour in the wine. Bring to a simmer and let it cook for 5 minutes.
7. Return the chicken to the pan along with any juices that have accumulated. Season to taste with more salt, if needed. Sprinkle the parsley over the top and cover.
8. Simmer on low heat for 20 minutes, flipping the chicken halfway through. During the last 5-10 minutes cook your pasta and drain.
9. To serve, put pasta in bowls and top with chicken and plenty of the sauce. Finish with a generous sprinkle of Parmigiano-Reggiano.