Usual Recipes, New York, NY (2026)

08/23/2026

Pizza Bread in a Pan
Ingredients
* 1 large round or oval crusty bread loaf
* 1½ cups pizza sauce
* 2 cups shredded mozzarella
* ½ cup shredded cheddar
* 1 cup sliced pepperoni
* ½ cup diced bell pepper
* ¼ cup sliced black olives
* ¼ cup sliced mushrooms
* 1 teaspoon Italian seasoning
* ½ teaspoon garlic powder
* 2 tablespoons melted butter
* 2 tablespoons grated Parmesan
* Fresh basil, for garnish
Directions
1. Preheat the oven to 375°F (190°C).
2. Place the bread loaf in a cast iron skillet or oven-safe baking pan.
3. Cut deep diagonal slices across the bread without cutting completely through the bottom.
4. Rotate the loaf and make another set of diagonal cuts to create large pull-apart squares.
5. Carefully spoon pizza sauce into the cuts.
6. Stuff mozzarella, pepperoni, bell pepper, olives, and mushrooms into the openings.
7. Sprinkle the top with Italian seasoning and garlic powder.
8. Mix the melted butter with Parmesan.
9. Brush the butter mixture generously over the bread.
10. Sprinkle the remaining mozzarella and cheddar over the top.
11. Cover loosely with foil.
12. Bake for 15 minutes.
13. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbling and the bread edges are crisp.
14. Broil for 1–2 minutes if you want extra browning.
15. Let the pizza bread rest for 5 minutes.
16. Garnish with fresh basil.
17. Serve directly from the pan while hot and cheesy.
Prep Time: 15 minutes�Cooking Time: 30 minutes�Total Time: 45 minutes�Kcal: 390 per serving�Servings: 8

08/23/2026

Classic Apple Pie
Ingredients
Pie Crust
* 2½ cups all-purpose flour
* 1 tablespoon granulated sugar
* 1 teaspoon salt
* 1 cup cold unsalted butter, cubed
* 6–8 tablespoons ice water
Apple Filling
* 6–7 medium apples, peeled, cored, and sliced
* ¾ cup granulated sugar
* ¼ cup brown sugar
* 2 tablespoons all-purpose flour
* 1 tablespoon lemon juice
* 1½ teaspoons cinnamon
* ¼ teaspoon nutmeg
* ¼ teaspoon salt
* 1 teaspoon vanilla extract
Finish
* 1 egg, beaten
* 1 tablespoon coarse sugar
Directions
1. Combine the flour, sugar, and salt in a large bowl.
2. Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
3. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together.
4. Divide the dough into two portions and shape each into a disk.
5. Wrap and refrigerate for at least 30 minutes.
6. Meanwhile, combine the sliced apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla.
7. Toss until the apples are evenly coated.
8. Let the filling sit for 15–20 minutes so the apples release some juice.
9. Preheat the oven to 425°F (220°C).
10. Roll one dough disk into a circle slightly larger than your pie dish.
11. Carefully transfer it into a 9-inch pie dish.
12. Pour in the apple filling, arranging the slices evenly.
13. Dot the top with a few small pieces of butter if desired.
14. Roll out the second dough disk.
15. Place it over the apples and trim the edges.
16. Crimp the edges to seal the pie.
17. Cut several vents into the top crust.
18. Brush the crust with beaten egg and sprinkle with coarse sugar.
19. Place the pie on a baking sheet to catch any bubbling juices.
20. Bake at 425°F for 20 minutes.
21. Reduce the oven to 375°F (190°C) and continue baking for 35–45 minutes, until deeply golden and bubbling.
22. If the edges brown too quickly, cover them with foil.
23. Cool for at least 2–3 hours before slicing so the filling can set.
24. Serve with vanilla ice cream or whipped cream.
Prep Time: 40 minutes�Cooking Time: 1 hour�Chilling Time: 30 minutes�Total Time: 2 hours 10 minutes�Kcal: 425 per slice�Servings: 8

08/23/2026

Sour Cream Banana Bread
Ingredients
* 3 very ripe bananas, mashed
* ½ cup sour cream
* ½ cup unsalted butter, melted
* ¾ cup brown sugar
* 2 large eggs
* 2 teaspoons vanilla extract
* 1½ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* ½ teaspoon salt
* 1 teaspoon cinnamon
* ½ cup chopped walnuts or pecans, optional
* ½ cup chocolate chips, optional
Directions
1. Preheat the oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan and line it with parchment paper.
3. Mash the bananas until mostly smooth, leaving a few small pieces for texture.
4. Whisk the melted butter and brown sugar together.
5. Add the eggs, vanilla, sour cream, and mashed bananas.
6. Whisk until smooth and well combined.
7. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
8. Gradually fold the dry ingredients into the banana mixture.
9. Stop mixing as soon as no large streaks of flour remain.
10. Fold in the nuts and chocolate chips if using.
11. Pour the batter into the prepared loaf pan.
12. Smooth the top with a spatula.
13. Bake for 50–60 minutes, checking around the 50-minute mark.
14. The center should be set and a toothpick inserted into the middle should come out with a few moist crumbs.
15. If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
16. Cool in the pan for 15 minutes.
17. Transfer to a wire rack and cool for at least 30 minutes before slicing.
18. Serve plain or with softened butter.
Prep Time: 15 minutes�Cooking Time: 55 minutes�Total Time: 1 hour 10 minutes�Kcal: 315 per slice�Servings: 10

08/23/2026

Thai Coconut Chicken
Ingredients
* 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
* 1 tablespoon vegetable oil
* 1 tablespoon butter
* 1 small onion, sliced
* 3 garlic cloves, minced
* 1 tablespoon fresh ginger, grated
* 2 tablespoons Thai red curry paste
* 1 can (13.5 oz) full-fat coconut milk
* ½ cup chicken broth
* 1 tablespoon fish sauce
* 1 tablespoon brown sugar
* 1 red bell pepper, sliced
* 1 cup broccoli florets
* 1 tablespoon lime juice
* 1 teaspoon lime zest
* ½ cup fresh Thai basil or cilantro
* Red chili slices, optional
Directions
1. Pat the chicken dry and season lightly with salt and pepper.
2. Heat the oil and butter in a large skillet over medium-high heat.
3. Add the chicken in a single layer.
4. Sear for 3–4 minutes, turning occasionally, until browned on the outside.
5. Transfer the chicken to a plate.
6. Add the onion to the same skillet and cook for 3 minutes.
7. Add the garlic and ginger and cook for 30 seconds.
8. Stir in the Thai red curry paste.
9. Cook the paste for 1–2 minutes, stirring constantly, to release its aromatics.
10. Pour in the coconut milk and chicken broth.
11. Stir in the fish sauce and brown sugar.
12. Bring the sauce to a gentle simmer.
13. Add the bell pepper and broccoli.
14. Return the chicken to the skillet.
15. Simmer uncovered for 10–12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
16. Stir in the lime juice and lime zest.
17. Taste and adjust the fish sauce, sugar, or lime juice as desired.
18. Remove from the heat and add fresh Thai basil or cilantro.
19. Serve over jasmine rice with extra lime wedges and sliced chilies.
Prep Time: 15 minutes�Cooking Time: 25 minutes�Total Time: 40 minutes�Kcal: 425 per serving�Servings: 5

08/23/2026

Cheesy Savory Cupcakes
Ingredients
* 1½ cups all-purpose flour
* 1½ teaspoons baking powder
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 2 large eggs
* ½ cup whole milk
* ⅓ cup melted butter
* 1 cup shredded cheddar cheese
* ½ cup shredded Monterey Jack cheese
* ¼ cup grated Parmesan
* 2 green onions, finely sliced
* ½ teaspoon garlic powder
* ½ teaspoon dried Italian herbs
Creamy Cheese Topping
* 4 ounces cream cheese, softened
* 2 tablespoons sour cream
* ¼ cup shredded cheddar
* 1 tablespoon chopped green onions
Directions
1. Preheat the oven to 350°F (175°C).
2. Line a 12-cup muffin pan with paper liners or grease it thoroughly.
3. Whisk together the flour, baking powder, salt, black pepper, garlic powder, and Italian herbs.
4. In another bowl, whisk the eggs, milk, and melted butter.
5. Pour the wet ingredients into the dry ingredients.
6. Stir gently until just combined. Do not overmix.
7. Fold in the cheddar, Monterey Jack, Parmesan, and green onions.
8. Divide the batter evenly among the muffin cups, filling each approximately ¾ full.
9. Bake for 18–22 minutes, until puffed and golden and a toothpick comes out mostly clean.
10. While the cupcakes bake, beat the cream cheese and sour cream until smooth.
11. Fold in the shredded cheddar.
12. Allow the cupcakes to cool for 10 minutes.
13. Pipe or spread the creamy cheese topping over each cupcake.
14. Sprinkle with green onions and a little extra Parmesan.
15. Serve warm or at room temperature.
Prep Time: 15 minutes�Cooking Time: 22 minutes�Total Time: 37 minutes�Kcal: 235 per cupcake�Servings: 12

08/23/2026

🧼 Homemade Dishwasher Tabs
Ingredients
* 1 cup washing soda
* 1 cup baking soda
* ½ cup citric acid
* ½ cup coarse kosher salt
* ½ cup white vinegar
* 15 drops lemon essential oil, optional
* 1 tablespoon water, only if needed
Directions
1. Add the washing soda, baking soda, citric acid, and salt to a large bowl.
2. Whisk thoroughly until the powders are evenly distributed.
3. If using lemon essential oil, add it one drop at a time while stirring continuously.
4. Very slowly drizzle in the vinegar while mixing. The mixture may fizz slightly, so add it gradually rather than all at once.
5. Continue mixing until the ingredients resemble damp sand.
6. Test the consistency by squeezing a small amount in your hand. It should hold its shape without being wet.
7. If the mixture is too dry, add water ½ teaspoon at a time.
8. Firmly press the mixture into silicone ice-cube molds or small tablet molds.
9. Pack each compartment tightly so the tabs don't crumble.
10. Let the tabs dry uncovered for 24–48 hours in a dry place.
11. Once completely hardened, remove them carefully from the molds.
12. Store in an airtight container away from moisture.
13. Use one tab per dishwasher load, placed in the detergent compartment if your dishwasher manufacturer permits homemade detergents.
14. Do not mix these tabs with commercial dishwasher detergent or other cleaning chemicals. Also check your dishwasher's manual first, since homemade detergents can affect warranties or certain machines.
Prep Time: 15 minutes�Drying Time: 24–48 hours�Total Time: 24–48 hours 15 minutes�Makes: Approximately 30 tabs

08/23/2026

Crispy Parmesan Chicken Bites
Ingredients
* 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* ½ cup all-purpose flour
* 2 large eggs
* 1 cup panko breadcrumbs
* ¾ cup grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 teaspoon Italian seasoning
* ½ teaspoon paprika
* ½ teaspoon salt
* ½ teaspoon black pepper
* 2 tablespoons olive oil
* Cooking spray
Optional Dip
* ½ cup mayonnaise
* 2 tablespoons grated Parmesan
* 1 tablespoon lemon juice
* 1 garlic clove, finely minced
* 1 teaspoon Italian herbs
Directions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Pat the chicken dry.
3. Place flour in one shallow bowl.
4. Beat the eggs in a second bowl.
5. In a third bowl, combine panko, Parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper.
6. Dip each chicken piece into the flour and shake off excess.
7. Dip into the beaten egg.
8. Press firmly into the Parmesan-panko mixture, coating every side.
9. Arrange the chicken pieces on the prepared baking sheet without crowding them.
10. Lightly drizzle or spray the pieces with olive oil.
11. Bake for 12–15 minutes, turning halfway through.
12. Continue baking until the coating is deeply golden and the chicken reaches 165°F (74°C) internally.
13. For extra crispiness, broil for 1–2 minutes while watching closely.
14. For the dip, whisk together mayonnaise, Parmesan, lemon juice, garlic, and Italian herbs.
15. Allow the chicken bites to rest for 2–3 minutes.
16. Serve hot with the creamy Parmesan dip, marinara, or garlic aioli.
Prep Time: 20 minutes�Cooking Time: 15 minutes�Total Time: 35 minutes�Kcal: 345 per serving�Servings: 5

08/23/2026

Creamy Fruity Coleslaw
Ingredients
* 5 cups finely shredded green cabbage
* 2 cups shredded red cabbage
* 1 large carrot, shredded
* 1 apple, finely diced
* ½ cup pineapple chunks, finely chopped
* ½ cup seedless grapes, halved
* ½ cup mandarin orange segments, drained
* ½ cup mayonnaise
* ¼ cup Greek yogurt
* 2 tablespoons honey
* 1 tablespoon apple cider vinegar
* 1 tablespoon fresh lemon juice
* ½ teaspoon salt
* ¼ teaspoon black pepper
* ¼ cup chopped fresh parsley
Directions
1. Place the green cabbage, red cabbage, and shredded carrot in a large bowl.
2. Add the diced apple, pineapple, grapes, and mandarin oranges.
3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, salt, and black pepper.
4. Whisk until the dressing is smooth and creamy.
5. Pour the dressing over the fruit and vegetables.
6. Toss gently until everything is evenly coated.
7. Fold in the fresh parsley.
8. Taste and adjust the sweetness or acidity as desired.
9. Cover and refrigerate for at least 1 hour before serving.
10. Stir gently before serving.
11. If the slaw releases excess liquid, drain a little before serving.
12. Garnish with additional fruit and parsley for a colorful presentation.
Prep Time: 20 minutes�Chilling Time: 1 hour�Total Time: 1 hour 20 minutes�Kcal: 185 per serving�Servings: 8

08/23/2026

Smothered Cheesy Sour Cream Chicken
Ingredients
* 1½ pounds boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 teaspoon paprika
* 1 teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon salt
* ½ teaspoon black pepper
* 1 small onion, thinly sliced
* 3 garlic cloves, minced
* 1 cup chicken broth
* 1 cup sour cream
* ½ cup cream cheese, softened
* 1 cup shredded cheddar cheese
* ½ cup shredded Monterey Jack cheese
* 1 teaspoon Dijon mustard
* ½ teaspoon smoked paprika
* 2 tablespoons chopped parsley
Directions
1. If the chicken breasts are very thick, slice them horizontally to create thinner cutlets.
2. Season both sides with paprika, garlic powder, onion powder, salt, and pepper.
3. Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
4. Sear the chicken for 3–4 minutes per side until golden. It does not need to be fully cooked yet.
5. Transfer the chicken to a plate.
6. Add the sliced onion to the same skillet.
7. Cook for 4–5 minutes until softened and lightly caramelized.
8. Add the garlic and cook for 30 seconds.
9. Pour in the chicken broth and scrape the browned bits from the bottom.
10. Reduce the heat to low.
11. Whisk in the sour cream, cream cheese, Dijon mustard, and smoked paprika until smooth.
12. Return the chicken to the skillet and spoon sauce over the top.
13. Sprinkle the cheddar and Monterey Jack evenly over the chicken.
14. Cover and cook gently for 8–10 minutes, until the chicken reaches 165°F (74°C).
15. For a golden cheese topping, transfer the skillet under the broiler for 1–2 minutes.
16. Garnish with fresh parsley.
17. Serve with mashed potatoes, rice, pasta, or steamed vegetables.
Prep Time: 15 minutes�Cooking Time: 25 minutes�Total Time: 40 minutes�Kcal: 465 per serving�Servings: 5

08/23/2026

Buttered Garlic Shrimp
Ingredients
* 1½ pounds large shrimp, peeled and deveined
* 3 tablespoons butter
* 1 tablespoon olive oil
* 5 garlic cloves, finely minced
* 2 tablespoons tomato paste
* 1 teaspoon smoked paprika
* ½ teaspoon cayenne pepper
* ½ teaspoon chili flakes
* ½ teaspoon salt
* ¼ teaspoon black pepper
* ½ cup chicken or seafood broth
* 1 tablespoon lemon juice
* 2 tablespoons chopped parsley
* 1 green onion, sliced
Directions
1. Pat the shrimp dry with paper towels.
2. Season with salt, black pepper, smoked paprika, cayenne, and chili flakes.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4. Add the shrimp and cook for approximately 1½–2 minutes per side.
5. Remove the shrimp and set aside.
6. Lower the heat to medium.
7. Add the remaining butter.
8. Stir in the minced garlic and cook for 30 seconds.
9. Add the tomato paste and cook for 1–2 minutes, stirring continuously.
10. Pour in the broth and whisk until the tomato paste dissolves into a smooth red sauce.
11. Simmer for 2–3 minutes until slightly reduced.
12. Stir in the lemon juice.
13. Return the shrimp to the skillet.
14. Toss gently until the shrimp are coated in the red garlic butter sauce.
15. Cook for another 1–2 minutes.
16. Garnish with parsley and green onion.
17. Serve with rice, pasta, crusty bread, or roasted vegetables.
Prep Time: 10 minutes�Cooking Time: 15 minutes�Total Time: 25 minutes�Kcal: 315 per serving�Servings: 4

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