Charmly Recipes, New York Manhattan, New York, NY (2026)

08/10/2026

Tuscan Mac and Cheese

INGREDIENTS
• 450 grams rigatoni or penne pasta
• 2 tablespoons kosher salt (for pasta water)
• 4 tablespoons unsalted butter
• 5 garlic cloves, minced
• 0.5 cups sun-dried tomatoes in oil, drained and chopped
• 0.5 cups dry white wine
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cups heavy cream
• 1.5 cups shredded fontina cheese
• 1 cups shredded mozzarella cheese
• 0.8 cups grated Pecorino Romano or Parmesan
• 2 cups fresh baby spinach, packed
• 1 teaspoons fresh basil, chopped
• 1 teaspoons dried Italian seasoning
• 0.5 teaspoons crushed red pepper flakes
• 0.5 teaspoons black pepper
• 0.5 cups panko breadcrumbs
• 2 tablespoons olive oil (for topping)
• 0.3 cups grated Parmesan (for topping)

STEPS
1. Cook the pasta: Preheat oven to 375°F (190°C). Bring a large pot of water to a boil, add 2 tablespoons kosher salt (for pasta water), and cook 450 grams rigatoni or penne pasta 2 minutes less than package directions (al dente). Reserve ½ cup pasta water, then drain. Set aside.
2. Build the Tuscan base: In a large oven-safe skillet or saucepan, melt 4 tablespoons unsalted butter over medium heat. Add 5 garlic cloves, minced and sauté for 1 minute until fragrant. Add 0.5 cups sun-dried tomatoes in oil, drained and chopped and cook for 2 minutes, stirring. Pour in 0.5 cups dry white wine and simmer for 3 minutes until reduced by half.
3. Make the béchamel: Sprinkle 3 tablespoons all-purpose flour over the butter mixture and whisk constantly for 1–2 minutes to cook out the raw flour taste. Slowly pour in 3 cups whole milk and 1 cups heavy cream, whisking continuously until smooth. Cook over medium heat, stirring, until the sauce thickens enough to coat the back of a spoon — about 5–7 minutes.
4. Melt in the cheeses: Remove from heat. Stir in 1.5 cups shredded fontina cheese, 1 cups shredded mozzarella cheese, and half of 0.8 cups grated Pecorino Romano or Parmesan until fully melted and smooth. Season with 1 teaspoons dried Italian seasoning, 0.5 teaspoons crushed red pepper flakes, and 0.5 teaspoons black pepper. If the sauce feels too thick, stir in a splash of reserved pasta water.
5. Add spinach & pasta: Fold in 2 cups fresh baby spinach, packed and 1 teaspoons fresh basil, chopped — the spinach will wilt from the heat of the sauce. Add the drained pasta and stir until every piece is well coated.
6. Assemble & top: Transfer the mixture to a greased 9×13-inch baking dish if not already oven-safe. In a small bowl, combine 0.5 cups panko breadcrumbs, 2 tablespoons olive oil (for topping), and 0.3 cups grated Parmesan (for topping). Scatter evenly over the top along with the remaining 0.8 cups grated Pecorino Romano or Parmesan.
7. Bake & serve: Bake uncovered for 20–25 minutes until the top is golden and crispy and the sauce is bubbling at the edges. Rest for 5 minutes before serving. Garnish with fresh basil and a pinch of red pepper flakes.

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08/09/2026

Eggplant Rollatini

INGREDIENTS
• 2 large eggplants, sliced lengthwise ¼-inch thick
• 2 teaspoons kosher salt
• 3 tablespoons olive oil
• 2 cups whole milk ricotta cheese
• 1 cups shredded mozzarella cheese (for filling)
• 0.5 cups grated Parmesan cheese (for filling)
• 2 large eggs
• 3 garlic cloves, minced
• 0.3 cups fresh parsley, chopped
• 0.3 cups fresh basil, chopped
• 0.5 teaspoons black pepper
• 2.5 cups marinara sauce
• 1 cups shredded mozzarella cheese (for topping)
• 0.3 cups grated Parmesan cheese (for topping)
• 0.3 cups fresh basil leaves (for garnish)

STEPS
1. Salt & rest the eggplant: Lay 2 large eggplants, sliced lengthwise ¼-inch thick slices in a single layer on a rack or paper towels. Sprinkle both sides with 2 teaspoons kosher salt and let rest for 20–30 minutes to draw out moisture. Pat completely dry with paper towels.
2. Roast the eggplant: Preheat oven to 400°F (200°C). Brush both sides of eggplant slices with 3 tablespoons olive oil and arrange on baking sheets in a single layer. Roast for 18–20 minutes, flipping halfway, until soft, pliable, and lightly golden. Let cool slightly.
3. Make the ricotta filling: In a large bowl, combine 2 cups whole milk ricotta cheese, 1 cups shredded mozzarella cheese (for filling), 0.5 cups grated Parmesan cheese (for filling), 2 large eggs, 3 garlic cloves, minced, 0.3 cups fresh parsley, chopped, 0.3 cups fresh basil, chopped, and 0.5 teaspoons black pepper. Mix well until smooth and creamy. Taste and adjust seasoning.
4. Prep the baking dish: Spread 1 cup of 2.5 cups marinara sauce evenly across the bottom of a 9×13-inch baking dish.
5. Fill & roll the eggplant: Lay each eggplant slice flat. Spoon 2–3 tablespoons of ricotta filling onto the wider end of each slice and roll up snugly. Place seam-side down in the prepared baking dish. Repeat with remaining slices.
6. Top with sauce & cheese: Spoon the remaining 2.5 cups marinara sauce over the rolled eggplant. Scatter 1 cups shredded mozzarella cheese (for topping) and 0.3 cups grated Parmesan cheese (for topping) evenly over the top.
7. Bake & serve: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until the cheese is bubbly and golden. Rest for 5 minutes, then garnish with 0.3 cups fresh basil leaves (for garnish) and serve.

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08/09/2026

Which part would you eat FIRST?

🔘 🍚 Vegetable rice
🔘 🍗 Creamy chicken
🔘 🥄 Mix everything together
🔘 🤤 Whatever reaches my plate first!

08/09/2026

Buffalo Chicken Pizza

INGREDIENTS
• 1 store-bought or homemade pizza dough (12-inch)
• 2 cups cooked chicken breasts, shredded
• 0.5 cups buffalo hot sauce (e.g. Frank's RedHot)
• 0.5 cups ranch dressing (sauce base)
• 2 cups shredded mozzarella cheese
• 0.5 cups crumbled blue cheese
• 0.5 red onion, thinly sliced
• 2 celery stalks, thinly sliced
• 2 green onions, sliced
• 1 tablespoons olive oil
• 0.5 teaspoons garlic powder
• 2 tablespoons extra buffalo sauce (for drizzling)
• 2 tablespoons ranch dressing (for drizzling)

STEPS
1. Preheat & coat the chicken: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. In a bowl, toss 2 cups cooked chicken breasts, shredded with 0.5 cups buffalo hot sauce (e.g. Frank's RedHot) until evenly coated. Set aside.
2. Shape the dough: On a lightly floured surface, stretch or roll out 1 store-bought or homemade pizza dough (12-inch) into a 12-inch round. Transfer to a greased baking sheet or hot pizza stone. Brush the entire surface with 1 tablespoons olive oil and sprinkle with 0.5 teaspoons garlic powder.
3. Add the ranch base: Spread 0.5 cups ranch dressing (sauce base) evenly over the dough, leaving a ½-inch border for the crust. This is your sauce base — be generous!
4. Layer the toppings: Scatter 2 cups shredded mozzarella cheese evenly over the ranch sauce. Top with the buffalo chicken, 0.5 red onion, thinly sliced, and 0.5 cups crumbled blue cheese.
5. Bake the pizza: Bake for 12–15 minutes until the crust is golden and crispy and the cheese is bubbly and slightly browned.
6. Finish & serve: Remove from oven and immediately top with 2 celery stalks, thinly sliced and 2 green onions, sliced. Drizzle 2 tablespoons extra buffalo sauce (for drizzling) and 2 tablespoons ranch dressing (for drizzling) over the pizza. Slice and serve hot.

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08/09/2026

Four-Cheese Pasta

INGREDIENTS
• 400 grams pasta (rigatoni, penne, or fettuccine)
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1.5 cups heavy cream
• 0.5 cups whole milk
• 0.8 cups mozzarella cheese, shredded
• 0.8 cups sharp cheddar cheese, shredded
• 0.5 cups Parmesan cheese, freshly grated
• 0.5 cups Gruyère or Fontina cheese, shredded
• 2 tablespoons all-purpose flour
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.3 teaspoons nutmeg, freshly grated
• 0.5 teaspoons red pepper flakes (optional)
• 0.5 cups reserved pasta water
• 2 tablespoons fresh parsley or basil, chopped

STEPS
1. Cook the pasta: Bring a large pot of generously salted water to a boil. Cook 400 grams pasta (rigatoni, penne, or fettuccine) according to package instructions until al dente. Before draining, scoop out 0.5 cups reserved pasta water and set aside. Drain the pasta and set aside.
2. Make the roux: In a large skillet or saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 4 garlic cloves, minced and sauté for 1–2 minutes until fragrant but not browned. Sprinkle in 2 tablespoons all-purpose flour and stir for 1 minute to cook out the raw flour taste.
3. Build the cream sauce: Gradually pour in 1.5 cups heavy cream and 0.5 cups whole milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
4. Melt in the cheeses: Reduce heat to low. Add 0.8 cups mozzarella cheese, shredded, 0.8 cups sharp cheddar cheese, shredded, 0.5 cups Parmesan cheese, freshly grated, and 0.5 cups Gruyère or Fontina cheese, shredded a handful at a time, stirring between each addition until fully melted and smooth. Season with 1 teaspoons salt, 0.5 teaspoons black pepper, 0.3 teaspoons nutmeg, freshly grated, and 0.5 teaspoons red pepper flakes (optional) if using.
5. Toss the pasta: Add the drained pasta to the cheese sauce and toss well to coat. Add a splash of reserved pasta water as needed to loosen the sauce to your desired consistency — silky and flowing, not stiff.
6. Serve: Divide into warm bowls. Garnish with 2 tablespoons fresh parsley or basil, chopped, extra Parmesan, and a crack of black pepper. Serve immediately while hot and creamy.

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08/09/2026

Stuffed Chicken Breast

INGREDIENTS
• 4 large chicken breasts, boneless skinless
• 150 grams baby spinach
• 0.5 cups cream cheese, softened
• 0.5 cups mozzarella cheese, shredded
• 0.3 cups Parmesan cheese, grated
• 0.3 cups sun-dried tomatoes, chopped
• 3 garlic cloves, minced
• 0.5 teaspoons red pepper flakes (optional)
• 1 tablespoons olive oil
• 1 tablespoons butter
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 teaspoons smoked paprika
• 1 teaspoons dried Italian seasoning
• 8 toothpicks or kitchen twine (for sealing)

STEPS
1. Wilt the spinach: Preheat your oven to 200°C (400°F). Heat 1 tablespoons olive oil in a small pan over medium heat. Add 3 garlic cloves, minced and sauté for 1 minute, then add 150 grams baby spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
2. Make the filling: In a bowl, combine 0.5 cups cream cheese, softened, 0.5 cups mozzarella cheese, shredded, 0.3 cups Parmesan cheese, grated, 0.3 cups sun-dried tomatoes, chopped, the cooked spinach and garlic, and 0.5 teaspoons red pepper flakes (optional). Mix well until a thick, creamy filling forms. Season with a pinch of salt and pepper.
3. Butterfly & season the chicken: Place each chicken breast on a cutting board. Using a sharp knife, cut a deep horizontal pocket into the thickest side — slice almost all the way through but not completely. Season the outside of each breast with 1 teaspoons salt, 0.5 teaspoons black pepper, 1 teaspoons smoked paprika, and 1 teaspoons dried Italian seasoning.
4. Stuff & seal: Spoon the filling evenly into each pocket, pressing it in gently. Secure the opening with toothpicks or tie with kitchen twine to keep the filling from spilling out during cooking.
5. Sear until golden: Heat 1 tablespoons butter and remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3–4 minutes per side until deep golden brown on both sides.
6. Finish in the oven: Transfer the skillet to the oven and bake for 18–22 minutes until the internal temperature reaches 74°C (165°F). If you don't have an oven-safe skillet, transfer to a greased baking dish.
7. Rest & serve: Remove from the oven and let rest for 5 minutes before removing toothpicks and slicing. Serve with roasted vegetables, mashed potatoes, or a crisp green salad.

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08/09/2026

Stromboli

INGREDIENTS
• 450 grams pizza dough (store-bought or homemade)
• 100 grams sliced pepperoni
• 100 grams sliced salami
• 100 grams sliced ham
• 1.5 cups mozzarella cheese, shredded
• 0.5 cups provolone cheese, shredded
• 0.3 cups Parmesan cheese, grated
• 1 cups roasted red peppers, drained and sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoons dried oregano
• 0.5 teaspoons dried basil
• 0.5 teaspoons red pepper flakes (optional)
• 1 large egg, beaten (egg wash)
• 1 tablespoons sesame seeds or Italian seasoning (for topping)
• 1 cups marinara sauce (for dipping)

STEPS
1. Preheat & prep garlic oil: Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper. In a small bowl, mix 2 tablespoons olive oil, 3 garlic cloves, minced, 1 teaspoons dried oregano, 0.5 teaspoons dried basil, and 0.5 teaspoons red pepper flakes (optional) together to make a garlic oil. Set aside.
2. Roll the dough: On a lightly floured surface, roll 450 grams pizza dough (store-bought or homemade) into a rectangle about 30x40 cm (12x16 inches). Transfer to the prepared baking sheet.
3. Layer the fillings: Brush the garlic oil evenly over the dough, leaving a 2.5 cm (1-inch) border on all sides. Layer 100 grams sliced pepperoni, 100 grams sliced salami, and 100 grams sliced ham evenly over the dough. Scatter 1 cups roasted red peppers, drained and sliced over the meats.
4. Add the cheese: Sprinkle 1.5 cups mozzarella cheese, shredded, 0.5 cups provolone cheese, shredded, and 0.3 cups Parmesan cheese, grated evenly over the fillings. Don’t pile too high near the edges.
5. Roll & seal: Starting from one long edge, roll the dough tightly into a log, tucking in the sides as you go like a burrito. Place seam-side down on the baking sheet. Pinch and tuck the ends firmly to seal.
6. Egg wash & score: Brush the entire surface generously with 1 large egg, beaten (egg wash). Using a sharp knife, cut 4–5 diagonal slits across the top to allow steam to escape. Sprinkle with 1 tablespoons sesame seeds or Italian seasoning (for topping).
7. Bake until golden: Bake for 20–25 minutes until deep golden brown and the crust sounds hollow when tapped. If browning too fast, tent loosely with foil.
8. Rest & serve: Let rest for 5–10 minutes before slicing — this keeps the cheese from spilling out. Slice into portions and serve warm with 1 cups marinara sauce (for dipping) on the side.

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08/09/2026

Chicken Meatballs

INGREDIENTS
• 500 grams ground chicken
• 0.5 cups breadcrumbs (plain or Italian)
• 3 garlic cloves, minced
• 1 large egg
• 0.3 cups whole milk
• 0.5 cups Parmesan cheese, finely grated
• 2 tablespoons fresh parsley, chopped
• 1 teaspoons dried oregano
• 0.5 teaspoons dried basil
• 0.5 teaspoons onion powder
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.3 teaspoons red pepper flakes (optional)
• 2 tablespoons olive oil (for searing)

STEPS
1. Make the panade: In a large bowl, combine 0.5 cups breadcrumbs (plain or Italian) and 0.3 cups whole milk. Let the breadcrumbs soak for 2 minutes to absorb the milk. This panade keeps the meatballs moist and tender.
2. Mix the meatball mixture: Add 500 grams ground chicken, 3 garlic cloves, minced, 1 large egg, 0.5 cups Parmesan cheese, finely grated, 2 tablespoons fresh parsley, chopped, 1 teaspoons dried oregano, 0.5 teaspoons dried basil, 0.5 teaspoons onion powder, 1 teaspoons salt, 0.5 teaspoons black pepper, and 0.3 teaspoons red pepper flakes (optional) (if using) to the bowl. Mix gently with your hands or a fork until just combined — do not overwork.
3. Shape the meatballs: With lightly wet hands, roll the mixture into balls about 4 cm (1.5 inches) in diameter — you should get roughly 20–22 meatballs. Place on a lined tray as you go.
4. Sear until golden: Heat 2 tablespoons olive oil (for searing) in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches for 3–4 minutes, turning to brown on all sides. Avoid crowding the pan.
5. Finish in the oven: Transfer the skillet to a preheated oven at 200°C (400°F) and bake for 10–12 minutes until cooked through (internal temp 74°C / 165°F). Alternatively, cover the skillet and finish on the stovetop over low heat.
6. Rest & serve: Rest for 2–3 minutes before serving. Serve over pasta with marinara, in a hoagie roll, alongside rice, or with your favorite dipping sauce. Garnish with extra Parmesan and parsley.

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08/08/2026

What's the BEST pasta of all time?🤤

🍝 Alfredo
🍅 Arrabbiata
🧀 Mac & Cheese
🌶️ Aglio e Olio

08/08/2026

Korean Beef Bowls

INGREDIENTS
• 500 grams ground beef (80/20)
• 2 cups cups steamed white or jasmine rice
• 5 garlic cloves, minced
• 1 tablespoons fresh ginger, grated
• 0.3 cups low-sodium soy sauce
• 2 tablespoons brown sugar, packed
• 1 tablespoons sesame oil
• 1 tablespoons gochujang (Korean chili paste)
• 1 tablespoons rice vinegar
• 1 tablespoons vegetable oil
• 3 green onions, thinly sliced
• 1 tablespoons toasted sesame seeds
• 1 cups shredded carrots
• 1 cucumber, thinly sliced
• 4 large eggs (optional, for topping)

STEPS
1. Mix the sauce: In a small bowl, whisk together 0.3 cups low-sodium soy sauce, 2 tablespoons brown sugar, packed, 1 tablespoons sesame oil, 1 tablespoons gochujang (Korean chili paste), and 1 tablespoons rice vinegar. Set the sauce aside — this is the flavor backbone of the dish.
2. Sauté aromatics: Heat 1 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add 5 garlic cloves, minced and 1 tablespoons fresh ginger, grated and stir-fry for about 1 minute until fragrant.
3. Brown the beef: Add 500 grams ground beef (80/20) to the skillet. Break it apart with a spatula and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Drain excess fat if needed.
4. Add the sauce: Pour the sauce over the cooked beef and stir to coat evenly. Simmer for 2–3 minutes until the sauce is slightly reduced and clings to the meat.
5. Cook the eggs (optional): If using eggs, fry them sunny-side up or cook to your preferred style in a separate pan while the beef simmers.
6. Assemble & serve: Divide 2 cups cups steamed white or jasmine rice into bowls. Spoon the Korean beef generously over the rice. Top with 1 cups shredded carrots, 1 cucumber, thinly sliced, 3 green onions, thinly sliced, and 1 tablespoons toasted sesame seeds. Add a fried egg if using, and serve immediately.

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