Usual Recipes, New York, NY (2026)

10/04/2026

🍓 Creamy Fruit Salad
Ingredients
* 2 cups strawberries, hulled and sliced
* 1 cup seedless grapes, halved
* 2 bananas, sliced
* 1 cup pineapple chunks, drained
* 1 cup mandarin orange segments, drained
* 1 apple, diced
* 1 cup blueberries
* 1 cup mini marshmallows, optional
* 1/2 cup sweetened shredded coconut, optional
For the Creamy Dressing
* 1 cup sour cream
* 1/2 cup whipped topping or whipped cream
* 1/3 cup sweetened condensed milk
* 1 tsp vanilla extract
* 1 tbsp fresh lemon or lime juice
Directions
1. Prepare the fruit. Wash and dry all fresh fruit thoroughly. Hull and slice the strawberries, halve the grapes, slice the bananas, and dice the apple.
2. Drain canned fruit. Drain the pineapple and mandarin oranges thoroughly. Excess liquid can make the dressing watery.
3. Make the dressing. In a medium bowl, whisk together sour cream, whipped topping, sweetened condensed milk, vanilla, and lemon or lime juice until smooth.
4. Prepare the large bowl. Add the strawberries, grapes, pineapple, mandarin oranges, apple, and blueberries to a large mixing bowl.
5. Add optional ingredients. Stir in mini marshmallows and shredded coconut if using.
6. Fold in the dressing. Pour the creamy dressing over the fruit. Use a large spatula to gently fold everything together.
7. Protect delicate fruit. Mix carefully so the strawberries and blueberries remain intact.
8. Chill. Cover the bowl and refrigerate for at least 30 minutes before serving.
9. Add bananas later if desired. For the freshest banana texture, you can reserve the sliced bananas and fold them in shortly before serving.
10. Adjust the sweetness. Taste before serving. If desired, add a small amount of additional condensed milk.
11. Serve. Spoon the creamy fruit salad into individual bowls or serve from a large chilled dish.
12. Store safely. Refrigerate leftovers promptly and consume within 1–2 days for the best fruit texture.
Prep Time: 20 minutes�Chilling Time: 30 minutes�Total Time: 50 minutes�Calories: Approximately 230 kcal per serving�Servings: 8

10/04/2026

Italian Penicillin is a comforting chicken soup inspired by the classic healing qualities of chicken noodle soup, with an Italian-style combination of herbs, vegetables, tender chicken, Parmesan, and small pasta. It is warm, nourishing, and especially comforting on chilly days.
Ingredients
* 1 1/2 lb boneless, skinless chicken thighs or breasts
* 1 tbsp olive oil
* 1 medium onion, diced
* 3 carrots, sliced
* 3 celery stalks, sliced
* 4 cloves garlic, minced
* 8 cups chicken broth
* 1 tsp Italian seasoning
* 1/2 tsp dried thyme
* 1 bay leaf
* 1 cup small pasta, such as ditalini or small shells
* 2 cups fresh spinach, optional
* 1/2 cup freshly grated Parmesan
* 2 tbsp fresh lemon juice
* Salt and black pepper, to taste
* 2 tbsp chopped fresh parsley
Directions
1. Prepare the chicken. Pat the chicken dry and season lightly with salt and pepper.
2. Brown the chicken. Heat olive oil in a large soup pot over medium-high heat. Add the chicken and cook for 3–4 minutes per side until lightly browned. It does not need to be fully cooked yet.
3. Sauté the vegetables. Remove the chicken temporarily. Add the onion, carrots, and celery to the pot and cook for 5–7 minutes until beginning to soften.
4. Add garlic. Stir in the garlic and cook for 30 seconds.
5. Add broth and herbs. Pour in the chicken broth. Add Italian seasoning, thyme, and bay leaf.
6. Return the chicken. Place the chicken back into the pot and bring the broth to a gentle simmer.
7. Cook the chicken. Simmer for approximately 15–20 minutes, depending on thickness, until the chicken reaches 165°F (74°C).
8. Remove and shred. Transfer the chicken to a plate and shred it with two forks once cool enough to handle.
9. Cook the pasta. Add the small pasta to the simmering broth and cook according to the package directions until tender.
10. Return the chicken. Stir the shredded chicken back into the soup.
11. Add spinach. If using, stir in the spinach and cook for 1–2 minutes until wilted.
12. Finish with Parmesan. Remove the bay leaf. Stir in the Parmesan and lemon juice.
13. Season. Taste and adjust salt and black pepper.
14. Garnish. Sprinkle with fresh parsley and additional Parmesan.
15. Serve hot. Enjoy with crusty Italian bread.
Prep Time: 15 minutes�Cooking Time: 40 minutes�Total Time: 55 minutes�Calories: Approximately 350 kcal per serving�Servings: 6

10/04/2026

quick homemade pizza with a crisp golden crust in a Frying Pan, rich tomato sauce, melted mozzarella, and your favorite toppings. It requires no pizza oven and is perfect for quick lunches, after-school snacks, or easy individual dinners.
Ingredients
For the Dough
* 1 1/2 cups all-purpose flour
* 1 tsp instant yeast
* 1/2 tsp sugar
* 1/2 tsp salt
* 1/2 cup warm water
* 1 tbsp olive oil
For the Topping
* 1/2 cup pizza sauce
* 1 1/2 cups shredded mozzarella
* 1/2 cup sliced pepperoni
* 1/4 cup sliced bell pepper
* 1/4 cup sliced mushrooms
* 1/2 tsp Italian seasoning
* 1 tbsp olive oil
Directions
1. Make the dough. Combine flour, yeast, sugar, and salt in a bowl.
2. Add liquids. Stir in warm water and olive oil until a soft dough forms.
3. Knead. Knead the dough on a lightly floured surface for 4–5 minutes until smooth.
4. Let it rest. Place the dough in a lightly oiled bowl, cover, and let it rest for 30–45 minutes, until slightly puffy.
5. Divide the dough. Divide into two equal pieces for two individual pizzas.
6. Shape the dough. Roll or stretch each piece into a round approximately 6–7 inches wide.
7. Heat the pan. Place a heavy nonstick or cast-iron skillet over medium-low heat. Add a small drizzle of olive oil.
8. Cook the first side. Place one dough round in the skillet and cook for approximately 2–3 minutes, until the bottom is lightly golden.
9. Flip. Turn the dough over.
10. Add sauce and toppings. Quickly spread pizza sauce over the cooked side. Add mozzarella, pepperoni, vegetables, and Italian seasoning.
11. Cover the pan. Place a lid over the skillet and reduce the heat to low.
12. Cook the pizza. Continue cooking for 5–8 minutes, until the bottom is crisp and the cheese has completely melted.
13. Crisp the base if needed. Remove the lid and cook for another minute if the bottom needs additional crisping.
14. Repeat. Cook the second pizza in the same manner.
15. Slice and serve. Let the pizza rest for 1–2 minutes before slicing.
Prep Time: 15 minutes�Resting Time: 30–45 minutes�Cooking Time: 10 minutes per pizza�Total Time: Approximately 1 hour�Calories: Approximately 520 kcal per mini pizza�Servings: 2

10/04/2026

rich cocoa cookies filled with a smooth, vibrant red vanilla cream. They are festive, romantic, and perfect for Valentine's Day, anniversaries, parties, or anytime you want an extra-special homemade cookie.
Ingredients
For the Chocolate Cookies
* 1 3/4 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 tsp baking powder
* 1/4 tsp salt
* 3/4 cup unsalted butter, softened
* 3/4 cup powdered sugar
* 1 large egg
* 1 tsp vanilla extract
For the Red Cream
* 1/2 cup unsalted butter, softened
* 2 cups powdered sugar
* 1 tsp vanilla extract
* 1–2 tbsp heavy cream
* Red gel food coloring
* Pinch of salt
Directions
1. Prepare the dry ingredients. Whisk together the flour, cocoa powder, baking powder, and salt.
2. Cream the butter and sugar. Beat the softened butter and powdered sugar until smooth and fluffy.
3. Add egg and vanilla. Beat in the egg and vanilla until fully incorporated.
4. Form the dough. Gradually add the dry ingredients and mix until a soft dough forms.
5. Chill. Flatten the dough into a disc, wrap it, and refrigerate for 30 minutes.
6. Prepare the oven. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll the dough. On a lightly floured surface, roll the dough to approximately 1/8 inch thick.
8. Cut hearts. Use a heart-shaped cookie cutter to cut the dough. Place the hearts on the prepared baking sheets.
9. Bake. Bake for 8–10 minutes, just until the cookies are set. Avoid overbaking.
10. Cool completely. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a rack.
11. Make the red cream. Beat the butter until creamy. Gradually add powdered sugar, vanilla, salt, and enough cream to create a smooth filling.
12. Color the filling. Add red gel food coloring gradually until you reach a vivid red shade.
13. Fill the cookies. Pipe a generous layer of red cream onto the flat side of one cookie.
14. Create sandwiches. Place another heart-shaped cookie on top and gently press.
15. Set. Allow the cookies to rest for 15–20 minutes before serving.
Prep Time: 30 minutes�Cooking Time: 10 minutes per batch�Total Time: Approximately 1 hour�Calories: Approximately 210 kcal per sandwich cookie�Servings: 14 sandwich cookies

10/04/2026

luxurious Southern-inspired meal combining creamy cheesy grits with seasoned shrimp, tender lamb chops, and flavorful toppings. It is hearty enough for brunch and impressive enough for a special weekend gathering.
Ingredients
For the Grits
* 1 cup stone-ground or quick grits
* 4 cups chicken broth
* 1 cup whole milk
* 2 tbsp butter
* 1 cup shredded sharp cheddar cheese
* 1/4 cup grated Parmesan
* 1/2 tsp salt
* 1/4 tsp black pepper
For the Lamb Chops
* 8 small lamb chops
* 1 tbsp olive oil
* 1 tsp garlic powder
* 1 tsp paprika
* 1/2 tsp dried rosemary
* 1/2 tsp salt
* 1/4 tsp black pepper
For the Shrimp
* 1 lb large shrimp, peeled and deveined
* 1 tbsp butter
* 2 cloves garlic, minced
* 1/2 tsp paprika
* 1/4 tsp cayenne, optional
* 1 tbsp lemon juice
* Salt and pepper, to taste
For Topping
* 2 green onions, sliced
* 2 tbsp chopped parsley
* 2 tbsp crispy cooked bacon, optional
* Lemon wedges
Directions
1. Prepare the grits. Bring the chicken broth and milk to a gentle boil in a saucepan.
2. Add the grits. Slowly whisk in the grits to prevent lumps. Reduce the heat to low.
3. Cook until creamy. Cook according to the package directions, stirring frequently, until thick and creamy.
4. Finish the grits. Stir in butter, cheddar, Parmesan, salt, and pepper. Keep warm over very low heat.
5. Season the lamb. Pat the lamb chops dry. Rub them with olive oil, garlic powder, paprika, rosemary, salt, and pepper.
6. Cook the lamb. Heat a heavy skillet or grill pan over medium-high heat. Cook the chops for approximately 3–5 minutes per side, depending on thickness and desired doneness.
7. Check the temperature. For food safety and consistent doneness, use an instant-read thermometer. A minimum of 145°F (63°C) followed by a 3-minute rest is recommended.
8. Rest the lamb. Transfer the chops to a plate and let them rest for 3 minutes.
9. Cook the shrimp. Melt butter in the same skillet over medium heat. Add garlic and cook for 30 seconds.
10. Season the shrimp. Add shrimp, paprika, cayenne if using, salt, and pepper.
11. Cook until opaque. Cook for approximately 2–3 minutes per side, depending on size, until the shrimp are opaque and cooked through.
12. Add lemon. Squeeze lemon juice over the shrimp and toss.
13. Build the bowls. Spoon creamy grits into serving bowls.
14. Add protein. Arrange lamb chops and shrimp over the grits.
15. Garnish. Add green onions, parsley, optional bacon, and a lemon wedge.
16. Serve immediately. Serve hot while the grits remain creamy.
Prep Time: 20 minutes�Cooking Time: 30 minutes�Total Time: 50 minutes�Calories: Approximately 690 kcal per serving�Servings: 4

10/04/2026

Oatmeal Cream Pie Cookies are soft, chewy oatmeal cookies sandwiched around a sweet and creamy vanilla filling. They bring together warm cinnamon flavor and a tender texture for a nostalgic homemade treat everyone will love.
Ingredients
For the Cookies
* 1 cup unsalted butter, softened
* 1 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 2 tsp vanilla extract
* 1 1/2 cups all-purpose flour
* 1 1/2 cups quick oats
* 1 tsp baking soda
* 1 tsp ground cinnamon
* 1/2 tsp salt
* 1/4 tsp nutmeg
For the Cream Filling
* 1/2 cup unsalted butter, softened
* 2 cups powdered sugar
* 1 tsp vanilla extract
* 2–3 tbsp heavy cream or milk
* Pinch of salt
Directions
1. Prepare the oven. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the butter and sugars. Beat the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs. Beat in the eggs one at a time, followed by the vanilla.
4. Combine dry ingredients. Whisk together the flour, oats, baking soda, cinnamon, salt, and nutmeg.
5. Make the dough. Gradually mix the dry ingredients into the butter mixture until just combined.
6. Scoop the cookies. Drop rounded tablespoons of dough onto the baking sheets, leaving at least 2 inches between them.
7. Bake. Bake for 9–11 minutes. The centers should look slightly soft while the edges are set.
8. Cool. Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.
9. Make the filling. Beat the butter until creamy. Gradually add powdered sugar, vanilla, salt, and enough cream to create a thick, smooth filling.
10. Adjust the texture. If the filling is too stiff, add another teaspoon of cream. If too soft, add a little more powdered sugar.
11. Assemble. Spread or pipe cream filling onto the flat side of one completely cooled cookie.
12. Sandwich. Place another cookie on top and gently press until the filling reaches the edges.
13. Repeat. Continue with the remaining cookies and filling.
14. Set before serving. Let the assembled cookies rest for 15–20 minutes so the filling firms slightly.
Prep Time: 25 minutes�Cooking Time: 10 minutes per batch�Total Time: Approximately 45 minutes�Calories: Approximately 260 kcal per sandwich cookie�Servings: 12 sandwich cookies

10/04/2026

❤️ Red Velvet Cake Parfait Cups
Ingredients
For the Cake
* 1 1/4 cups all-purpose flour
* 1 tbsp unsweetened cocoa powder
* 3/4 cup granulated sugar
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 large egg
* 1/2 cup buttermilk
* 1/2 cup vegetable oil
* 1 tsp vanilla extract
* 1 tsp red gel food coloring
* 1/2 tsp white vinegar
For the Cream Filling
* 8 oz cream cheese, softened
* 1/2 cup powdered sugar
* 1 tsp vanilla extract
* 1 cup heavy whipping cream, cold
Directions
1. Prepare the oven. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. Mix dry ingredients. Whisk together flour, cocoa powder, sugar, baking soda, and salt.
3. Mix wet ingredients. In another bowl, whisk together the egg, buttermilk, oil, vanilla, food coloring, and vinegar.
4. Combine. Add the wet ingredients to the dry mixture and whisk just until smooth.
5. Bake. Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick comes out clean.
6. Cool completely. Allow the cake to cool before cutting it into cubes or crumbling it into small pieces.
7. Make the cream filling. Beat the cream cheese and powdered sugar until smooth. Add vanilla.
8. Whip the cream. In another bowl, whip the heavy cream until firm peaks form.
9. Combine. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
10. Prepare the cups. Use 6–8 small clear dessert cups or glasses.
11. Layer the cake. Place a layer of red velvet cake pieces or crumbs in the bottom of each cup.
12. Add cream. Pipe or spoon a layer of cream filling over the cake.
13. Repeat. Continue alternating cake and cream until the cups are filled.
14. Finish. Sprinkle red velvet crumbs over the top.
15. Chill. Refrigerate for at least 1 hour before serving.
Prep Time: 25 minutes�Cooking Time: 25 minutes�Total Time: Approximately 1 hour 50 minutes, including cooling and chilling�Calories: Approximately 340 kcal per cup�Servings: 8 cups

10/04/2026

Tuscany Rigatoni Pasta is a creamy Italian-inspired dish featuring tender rigatoni tossed with sun-dried tomatoes, spinach, garlic, Parmesan, and a rich cream sauce. It is comforting, flavorful, and easy enough for a satisfying weeknight dinner.
Ingredients
* 12 oz rigatoni
* 2 tbsp olive oil
* 1 lb boneless chicken breast, cut into bite-sized pieces, optional
* 1 tsp Italian seasoning
* 1/2 tsp paprika
* 1/2 tsp salt
* 1/4 tsp black pepper
* 3 cloves garlic, minced
* 1/2 cup sun-dried tomatoes, chopped
* 1 cup heavy cream
* 1/2 cup chicken broth
* 3/4 cup freshly grated Parmesan cheese
* 2 cups fresh baby spinach
* 1/2 tsp red pepper flakes, optional
* 1/4 cup chopped fresh basil or parsley
Directions
1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente according to package directions. Reserve 1 cup of pasta water before draining.
2. Season the chicken. If using chicken, toss it with Italian seasoning, paprika, salt, and pepper.
3. Brown the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Transfer to a plate.
4. Cook the garlic. Reduce the heat to medium and add the minced garlic. Cook for 30 seconds.
5. Add sun-dried tomatoes. Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes.
6. Build the sauce. Pour in the heavy cream and chicken broth. Stir and bring to a gentle simmer.
7. Add Parmesan. Gradually stir in the Parmesan cheese until melted and smooth.
8. Add spinach. Stir in the spinach and cook for 1–2 minutes until wilted.
9. Season. Add red pepper flakes if desired and taste for salt and pepper.
10. Combine with pasta. Add the cooked rigatoni and chicken to the skillet. Toss until everything is coated.
11. Adjust consistency. Add reserved pasta water a few tablespoons at a time until the sauce reaches a silky consistency.
12. Finish. Sprinkle with fresh basil or parsley and additional Parmesan.
13. Serve immediately. Serve hot with garlic bread or a crisp green salad.
Prep Time: 15 minutes�Cooking Time: 25 minutes�Total Time: 40 minutes�Calories: Approximately 570 kcal per serving�Servings: 6

10/04/2026

🍫 Black Forest Cake
Ingredients
For the Chocolate Cake
* 2 cups all-purpose flour
* 1 3/4 cups granulated sugar
* 3/4 cup unsweetened cocoa powder
* 2 tsp baking soda
* 1 tsp baking powder
* 1 tsp salt
* 2 large eggs
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 2 tsp vanilla extract
* 1 cup hot coffee or hot water
For the Cherry Filling
* 2 cups pitted cherries, fresh or frozen
* 1/3 cup granulated sugar
* 1 tbsp lemon juice
* 1 tbsp cornstarch
* 2 tbsp cold water
For the Whipped Cream
* 3 cups cold heavy whipping cream
* 1/2 cup powdered sugar
* 2 tsp vanilla extract
For Decoration
* 1/2 cup chocolate shavings
* 8–12 whole cherries
Directions
1. Prepare the oven. Preheat the oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
2. Mix the dry ingredients. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Mix the wet ingredients. In another bowl, whisk together the eggs, buttermilk, oil, and vanilla.
4. Combine the batter. Add the wet ingredients to the dry ingredients and mix until combined.
5. Add hot liquid. Slowly pour in the hot coffee or water while whisking. The batter will be thin, which is normal.
6. Bake. Divide the batter evenly between the prepared pans. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
7. Cool. Let the cakes cool in their pans for 10 minutes, then turn them onto wire racks and cool completely.
8. Make the cherry filling. Place the cherries, sugar, and lemon juice in a saucepan. Cook over medium heat until the cherries release their juices.
9. Thicken. Mix the cornstarch and cold water into a smooth slurry. Stir it into the cherries and cook for 1–2 minutes until thickened. Cool completely.
10. Whip the cream. Beat the cold heavy cream, powdered sugar, and vanilla until firm peaks form. Do not overbeat.
11. Level the cakes. If necessary, use a serrated knife to trim the tops so each layer is even.
12. Assemble. Place one cake layer on a serving plate. Spread with whipped cream and spoon some cherry filling over it.
13. Add the second layer. Place another cake layer on top and repeat with whipped cream and cherries.
14. Finish the cake. Place the final cake layer on top. Cover the top and sides with the remaining whipped cream.
15. Decorate. Press chocolate shavings around the sides and sprinkle more over the top. Finish with whole cherries.
16. Chill. Refrigerate for at least 1 hour before slicing so the layers firm up.
17. Serve. Slice with a sharp knife and serve chilled.
Prep Time: 40 minutes�Cooking Time: 28 minutes�Total Time: Approximately 1 hour 10 minutes, plus cooling and chilling�Calories: Approximately 590 kcal per serving�Servings: 12

10/04/2026

Super Fluffy Pancakes . They are easy to make with simple pantry ingredients and are perfect for weekend breakfasts, brunches, and cozy family mornings.
Ingredients
* 2 cups all-purpose flour
* 2 tbsp granulated sugar
* 2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 2 large eggs
* 1 3/4 cups buttermilk
* 1/4 cup unsalted butter, melted and slightly cooled
* 1 tsp vanilla extract
* Butter, for cooking
* Maple syrup, for serving
* Fresh berries, optional
Directions
1. Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Mix the wet ingredients. In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla until well combined.
3. Combine gently. Pour the wet mixture into the dry ingredients. Use a whisk or spatula to mix just until the flour is mostly incorporated. A few small lumps are desirable.
4. Rest the batter. Let the batter stand for 5–10 minutes. This gives the leavening agents time to activate and helps produce thicker pancakes.
5. Heat the pan. Place a nonstick skillet or griddle over medium-low to medium heat. Lightly butter the surface.
6. Portion the batter. Pour approximately 1/4 cup of batter onto the pan for each pancake. Do not spread the batter thin.
7. Cook the first side. Cook for 2–3 minutes, until bubbles form across the surface and the edges look set.
8. Flip carefully. Slide a spatula underneath and flip the pancake in one confident motion.
9. Finish cooking. Cook for another 1–2 minutes, until golden and cooked through.
10. Repeat. Lightly butter the pan between batches if necessary. Avoid pressing down on the pancakes because this can remove their airy texture.
11. Keep warm. Place finished pancakes on a plate and loosely cover them while cooking the remaining batter.
12. Serve. Stack the pancakes high and top with butter, maple syrup, and fresh berries.
Prep Time: 10 minutes�Cooking Time: 20 minutes�Total Time: 30 minutes�Calories: Approximately 190 kcal per pancake, before toppings�Servings: 10 pancakes

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