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Frank Cooks Sharing life & recipes picked up along the way. Italian roots, fresh flavors..the way we did it.

10/10/2026

Today I’m making veal with mushrooms and white w**e! A simple, delicious dish with plenty of sauce to soak up with your favorite bread. 🍷🍽️

Veal Chunks with Mushrooms & White W**e

Ingredients

* 2 lbs veal, cut into chunks
* Extra virgin olive oil
* Garlic
* Salt and pepper
* Rosemary
* A splash of red w**e vinegar
* Moscato white w**e
* Parsley
* Mushrooms
* Chicken stock, if needed

Directions

1. Coat the bottom of a pan with olive oil. Heat, add the garlic, then add the veal and let it brown.
2. Season with salt and pepper, then add the rosemary.
3. Pour in a splash of red w**e vinegar, followed by the Moscato.
4. Add the parsley and mushrooms.
5. Cover and cook over medium heat for about 10 minutes, letting everything steam together.
6. Add a little chicken stock if needed—you may have enough juices already.
7. Remove the lid and cook for another 5 minutes, allowing the sauce to reduce.
8. Serve with your favorite rice, pasta, or bread.
9. Enjoy with family and friends!

09/28/2026

Hello folks, hope you’re all staying safe and warm with all this rain we’re getting! ☔️ A bowl of creamy Carbonara is the perfect comfort food for a rainy day. 🍝

Creamy Carbonara
Ingredients

* 1 lb spaghetti
* 8 egg yolks
* 8 oz pancetta, diced
* 1½ cups freshly grated Parmigiano-Reggiano
* Freshly cracked black pepper
* Salt
* Pasta water

Directions

1. Cook the pancetta in a large pan until crispy and the fat has rendered.

2. Mix the 8 egg yolks with the grated Parmigiano-Reggiano and freshly cracked black pepper.

3. Cook the spaghetti using the wet pasta technique, using just enough water to cook the pasta and create a starchy pasta water.

4. Add the cooked spaghetti directly to the pancetta, bringing some of the pasta water with it, and toss together.

5. Remove from the heat and add the egg yolk mixture, tossing continuously until the sauce becomes smooth and creamy. Add pasta water as needed.

6. Finish with more Parmigiano-Reggiano and black pepper, then serve and enjoy with friends and family!

09/14/2026

First football Sunday and the first Eagles game of the season you know we had to make something good. Go Birds! 🦅

Today we’re making eggplant two ways; Eggplant Parmigiana & Eggplant Rollatini 🇮🇹

EGGPLANT FOR BOTH

Eggplant
Flour
Eggs, beaten
Breadcrumbs
Oil, for frying

1. Slice the eggplant into thin, even slices.
2. Set up three bowls: flour, beaten egg, and breadcrumbs.
3. Coat each slice in flour → egg → breadcrumbs.
4. Fry in hot oil until golden brown on both sides.
5. Transfer to a paper towel-lined plate to drain.

EGGPLANT PARMIGIANA

Fried breaded eggplant
Frank’s homemade marinara (recipe already on the page!)
Whole-milk mozzarella, sliced
Pecorino Romano

1. Spread marinara in the bottom of a baking dish.
2. Add a layer of fried eggplant.
3. Top with marinara, sliced whole-milk mozzarella, and Pecorino Romano.
4. Continue layering, finishing with sauce, mozzarella, and Pecorino.
5. Bake at 350°F for 20 minutes.

EGGPLANT ROLLATINI

Fried breaded eggplant

Filling:
15 oz ricotta
1 egg
½ cup Pecorino Romano
Fresh parsley, chopped
Salt & black pepper

Plus Frank’s homemade marinara and cheese for topping.

1. Mix ricotta, egg, Pecorino Romano, parsley, salt, and pepper.
2. Add a spoonful of filling to each slice of fried eggplant.
3. Roll and place seam-side down in a baking dish with marinara on the bottom.
4. Spoon more marinara over the rollatini and top with cheese.
5. Bake at 350°F for 20 minutes.

Now I want to know, which one are you putting on your plate first: Eggplant Parm or Rollatini?

Send this to someone you’d want at your table for Sunday dinner!

09/05/2026

Happy LDW!! Today’s dish is Pasta ai Funghi Cremosa. Its creamy, rich, and simple. This is one of those pasta dishes that doesn’t need much to make it good. Mushrooms, Marsala, cream, plenty of Parmigiano Reggiano, and good pasta. Best served around the table with family and friends.

Ingredients

* 1 package Rummo Penne Rigate
* 1 small bowl mixed mushrooms
* 1 whole onion, sliced
* 1 stick European butter
* 3–4 oz Marsala w**e
* 1½ cups heavy cream, divided
* Parmigiano Reggiano, freshly grated

Directions

1. Prep the mushrooms. Chop them into smaller pieces; they don’t need to be finely chopped, but you don’t want large whole chunks either.

2. Start the sauce. Melt the stick of butter in a large pan. Meanwhile, get your pasta cooking in boiling water.

3. Sauté the vegetables. Add the sliced onion to the butter and sauté until it begins to soften. Add the chopped mushrooms and continue cooking together.

4. Deglaze. Pour in 3–4 oz of Marsala w**e, scraping up all the flavour from the bottom of the pan.

5. Make it creamy. Add 1 cup of the heavy cream and bring the sauce to a boil. Save the remaining ½ cup for the end in case you need to loosen or reconstitute the sauce.

6. Add the cheese. Stir in freshly grated Parmigiano Reggiano until it melts into the sauce and everything becomes rich and creamy.

7. Bring it together. Add the cooked penne directly to the pan and toss until every piece is coated. If the sauce has thickened too much, add some of the reserved heavy cream until you get the consistency you want.

8. Serve and enjoy with family & friends!

08/26/2026

Hey folks! The weather’s been beautiful down the shore and with the final days of summer here, I wanted to show you all the way I make steak. The best days of summer always revolve around good food shared with even better company. Happy Tuesday! 🥩

GRILLED NEW YORK STRIP STEAK

Ingredients
2 New York strip steaks
Good-quality extra-virgin olive oil
Salt

Directions

1. Coat both sides of the steaks with extra-virgin olive oil and season each side generously with salt.
2. Turn the grill to its hottest setting and let it get nice and hot.
3. Place the steaks on the grill and cook for 8–10 minutes on each side for medium, or cook longer depending on your preferred doneness.
4. Remove the steaks from the grill and let them rest for a few minutes before slicing. (Add additional pinch of salt after cutting steak for more flavor).
5. Serve and enjoy with friends and family!

08/20/2026

Happy Wednesday!! Wanted to introduce you all to my son Michael the best way we know how…by letting him take over family dinner! 👨‍🍳

No recipe today, just a night around the table while Michael took over the kitchen and put together quite the spread: crostini, honey chipotle chicken, steak with homemade chimichurri, grilled shrimp, and French onion baked mac & cheese. Always good food & good memories when I’m with my family. ❤️

08/11/2026

Happy Tuesday folks! Here’s a Trenton classic; Pizzelles! Whether you enjoy them savory or sweet, these are worth a try. Let me know if you try them, and which you prefer!

1 lb fresh pizza dough, from your local pizzeria
* 2 cups vegetable oil, or enough for frying
* 1–1½ cups marinara sauce, warmed
* ½ cup grated Pecorino Romano
* 1 cup shredded mozzarella, optional
* ½ cup powdered sugar
* ½ cup granulated sugar

1. Cut the pizza dough into smaller, individual pieces.
2. Stretch and flatten each piece of dough by hand.
3. Heat the vegetable oil in a pan over medium-high heat.
4. Carefully place the dough into the hot oil and fry until golden brown.
5. Flip and continue frying until golden brown on both sides.
6. Remove from the oil and allow any excess oil to drain.
7. For the savory version, spoon warm marinara sauce over the top and finish with Pecorino Romano or mozzarella.
8. For the sweet version, sprinkle with powdered sugar or granulated sugar while the pizzelle is still warm.
9. Enjoy with friends and family!

08/02/2026

One of my favorite parts about cooking is finding combinations you wouldn’t expect to work.

Peaches and pork is one of them. Fresh, simple, and worth making while peaches are in season.
As always, recipe listed below

Pork Chop & Peaches

Ingredients
⁃ 1, 14oz Pork chop
⁃ 2 Cups Mushrooms of choice (Chopped)
⁃ Fresh Rosemary
⁃ 1/2 Stick European Butter
⁃ 1/2 White Onion (Diced)
⁃ 2 Peaches (peeled and sliced)
⁃ 6 oz Peach Brandy or Peach Schnapps
⁃ 1 Cup Chicken Broth
⁃ Salt and Pepper to Taste
⁃ 1 Tbsp Olive Oil

Instructions
1. To a cast iron pan, add olive oil and heat on medium high until very hot.
2. Add Porkchop to pan, season with salt and pepper on both sides, and sear for 2-3 minutes each side until it forms a nice crust.
3. Once seared, remove chop from cast iron pan and place into baking dish; cook in oven at 400 degrees for approximately 10 minutes. Remove cast iron pan from heat in the meantime.
4. Once chop is placed in oven, bring pan back to temperature and add chopped onion and two whole pieces of rosemary.; cook for about 1-2 minutes or until onions start to sweat.
5. Add mushrooms and peaches; stir until incorperated and cook for about 2-3 minutes.
6. Remove pan from flame and add peach schnapps or brandy. Place back on heat, bring to a strong simmer, and allow alcohol to cook off for a few minutes.
7. After alcohol cooks out, add chicken broth and continue cooking for a few minutes.
8. Add butter and cook until incorporated.
9. Remove pork chop from oven, place in serving dish and top with peach sauce from pan.
10. Enjoy with friends and family!

07/22/2026

Who says we have to wait until December? 🎄

In honor of Christmas in July, I’m making my uncle Bill’s mushroom sauce. A special dish we usually save for Christmas. One bite and it already feels like the holidays. ❤️

Mushroom Sauce

Ingredients
⁃ 1.5 Cups White W**e
⁃ Shiitake Mushrooms
⁃ Oyster Mushrooms
⁃ Babybella Mushrooms
⁃ 3 Cloves of garlic (sliced)
⁃ 1.5 Cans Goya Tomato Sauce
⁃ 1 Cup EVOO
⁃ 1/4 Cup Pecorino Romano Cheese (Grated)
⁃ Salt and Pepper to Taste
⁃ 2 lbs. Spaghetti Pasta (Prepared Al Dente)
⁃ Fresh Chopped Parsley

Instructions
1. In a large pot on medium high heat, add olive oil and garlic. Sauté until garlic is fragrant.
2. Add chopped mushrooms to pot; mix to incorperate and simmer for 2-3 minutes. Add salt and pepper as needed.
3. Add tomato sauce and stir, then add white w**e and parsley.
4. Bring sauce to a boil and simmer for about 10 minutes or until thickened.
5. Serve over al dente spaghetti and enjoy with friends and family!

07/13/2026

Happy Sunday! Today, I’m taking you all on a trip to see a Trenton staple. I’ve been coming to Eet Gud for nearly 50 years, so getting to see the bakery from the other side of the counter was a really special experience.

A big thank you to Tracey for welcoming us in, showing us around, and sharing the story behind Eet Gud. It was also great meeting Chelsea and getting a behind-the-scenes look at the decorating process.

What stood out to me most was learning how much Tracey and the team here at Eet Gud give back to the community. It’s one thing to make great donuts; it’s another to make a lasting impact on the people around you.

Thanks again for your time and hospitality. After all these years, Eet Gud is still one of my favorite local spots. 🍩 if you’re ever in the Hamilton/Trenton area, you have to give it a try!!

What’s a classic bakery in your town?

🌸🍑🫐🥝🍓🍑🍑

Address

1 Pleasant Dr
Yardville, NJ
08620

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