PritiEats

PritiEats Trained Chef sharing what I cook at home

05/05/2026

Full recipe is on my page! 🍝

05/02/2026

And for good reason! Find the recipe on my page ❤️

04/30/2026

The recipe saved by over 50,000!

04/27/2026

A bowl of pasta with toasted orzo, sweet peas & asparagus. Recipe 👇

1 box orzo
olive oil
generous pad of butter
A couple scallions, thinly sliced
1 bunch asparagus, cut into 1-inch pieces
a generous cup of peas (fresh or frozen)
splash of dry white wine
water (added gradually)
a splash of cream
a handful of grated parm, plus more to finish
A few slices seeded bread, torn (or panko)
fresh mint
salt + pepper

toast the breadcrumbs in olive oil until golden and crisp. set aside.

in the same pan, add butter + olive oil, then scallions, asparagus, and peas. cook until just tender and bright, then remove.

toast the orzo in the same pan, then add a generous splash of white wine and let it cook off. start adding water a little at a time, stirring and letting it absorb—like risotto.

when the orzo is just shy of al dente, stir in a splash of cream and continue cooking until glossy.

fold the vegetables back in, add parm, and season to taste.

finish with the toasted breadcrumbs, more parm, and fresh mint.

04/23/2026

A bowl of pasta — trapanese pesto.
This sauce never touches heat.
Raw tomatoes, toasted almonds, basil, garlic, pecorino. No cooking, no pine nuts. The almonds give it a richness pine nuts never quite manage. The raw tomatoes keep it bright, almost effervescent. Cooking would destroy both of those things.
The recipe:
16oz pasta — spaghetti or busiate if you can find it
16oz ripe tomatoes
4.5oz blanched almonds, lightly toasted
2 small garlic cloves
2 large handfuls of fresh basil
4.5oz pecorino, plus more to finish
8–9 tbsp good olive oil
Salt
Blend the tomatoes, almonds, garlic, basil and pecorino together. Add the olive oil gradually until you reach a loose, slightly chunky consistency — this isn’t meant to be smooth. Season generously with salt.
Cook the pasta in heavily salted water — it should taste like the sea. Reserve a cup of pasta water before draining.
Toss the hot pasta directly with the pesto off the heat. Add a splash of pasta water to loosen if needed. Finish with more pecorino and a little extra olive oil.
Eat immediately.
Save this for tomato season — it’s worth waiting for.

04/14/2026

Teriyaki Donburi 🍚✨ Glossy, sticky, and on the table in 40 minutes — Cornstarch on the chicken before it hits the pan. Game changer.
Recipe 👇
TERIYAKI DONBURI
You’ll need:
• 1½ lbs boneless chicken thighs, cut into 1” pieces
• 4 tbsp sake + 4 tbsp soy sauce (divided)
• ¼ cup mirin + 2 tsp sugar
• 1 tbsp fresh ginger, grated
• 2 tbsp cornstarch
• 1½ cups shredded green cabbage + 3 scallions
• 2 tsp rice vinegar + ¼ tsp sesame oil
• 3 cups cooked Japanese short-grain rice
To make:
1. Marinate chicken in 3 tbsp sake + 1 tbsp soy for 20 min. Drain, coat in cornstarch.
2. Toss cabbage + scallions with remaining soy, rice vinegar & sesame oil. Set aside.
3. Sear chicken in batches over medium-high until golden, ~3-4 min per side.
4. Make sauce: combine remaining sake, soy, mirin & sugar. Pour over chicken, stir until glossy ~2 min.

04/09/2026

When it finally feels like spring….

04/07/2026

Seasonal and fresh but not a salad… this warm farro grain bowl is it.

04/06/2026

30 min seasonal grain bowl. The healthy dinner that transitions through the year with you.

04/02/2026

This is what I start making when it finally feels like spring.
Warm grain bowls layered with roasted vegetables, something creamy, something crunchy — it’s that in-between moment where you still want something warm, but lighter and brighter.

This one has farro tossed in a lemony herb tahini dressing, roasted leeks, carrots, radishes, asparagus, and crispy chickpeas for texture.

It’s simple, really satisfying, and the kind of dinner I keep coming back to this time of year.

03/31/2026

A bowl of pasta 🤍

This one is my take on spaghetti alla Nerano — simple and all about zucchini.

I cook the zucchini down with chilis until completely soft, then blend half of it with deeply browned whole cloves of garlic to create the sauce. It turns rich and almost buttery without any cream.

The rest of the zucchini gets folded back in for texture, along with pasta water and plenty of cheese, so it all comes together glossy and smooth.

Just zucchini, garlic, and cheese doing their thing.

One of those pastas that feels light but still hits

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