Tag: one pot meals

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Hello, Sweater Weather: Fabulous Fall Turkey & Veggie Soup for Changing Seasons

Maybe it didn’t fail. Maybe it was just a season.

There’s always that one night in September when you walk outside and think:

Ohhhh. There it is. Fall. 🍂

Maybe you’re still wearing sandals. There are still tomatoes and zucchini piled on the kitchen counter, sweet corn at the farm stands and basil growing outside like it has absolutely no intention of calling it quits.

But the sun goes down a little earlier. The breeze feels different. You reach for a sweater.

And suddenly…soup sounds really good.

Not the heavy, stick-to-your-ribs January kind of soup. We’re definitely not there yet.

I’m talking about something colorful, fresh and cozy that still tastes a little like summer but gives you just enough of that hello, sweater weather feeling.

That’s exactly where my Fabulous Fall Turkey & Veggie Soup comes in.

It’s packed with ground turkey, cannellini beans, tomatoes, zucchini, sweet corn, green beans, carrots, celery, onions and garlic, all simmered together in chicken stock with savory seasonings.

Then I pile on fresh basil and grated Parmesan at the end, because cheese makes almost everything better.

Obviously.

It’s hearty but not heavy. Healthy without tasting like you’re trying very hard to be healthy. And when you add some crispy Parmesan-garlic toast and a glass of wine?

Now we’re talking.

That In-Between September Feeling

Labor Day weekend has always felt like summer’s unofficial closing party.

And I’m never completely ready for it.

I love fall—especially here in Upstate New York—but there’s something bittersweet about packing away another summer.

You want just one more long evening outside.

One more dinner on the patio.

One more lake or beach day.

One more ridiculously juicy peach over the kitchen sink.

But September has its own kind of magic.

Around the Finger Lakes, everything slowly starts changing. The green hills begin picking up little flashes of yellow, gold and orange. Vineyards stretch along the lakes.

Farm stands somehow have tomatoes, corn, apples and squash all sitting together.

And then there are those September drives when the windows are down, the music is up and you start seeing the first colorful leaves along the road.

It’s not full-on fall yet.

It’s the preview.

And I kind of love that.

Summer Meets Fall—in a Soup Pot

This soup tastes exactly like that moment to me.

There’s plenty of summer still hanging around in the zucchini, tomatoes, corn, green beans and fresh basil.

Then the ground turkey, white cannellini beans, chicken stock, garlic and Parmesan start nudging everything toward fall.

It’s basically September in a bowl.

And it’s also one of those forgiving recipes you can play around with depending on what you’ve got.

Fresh corn? Fantastic.

Half a zucchini sitting in the refrigerator? Throw it in.

Extra green beans from the farmers market? Yep.

A handful of spinach that needs to be used before it goes rogue in the produce drawer? In it goes.

That’s one of my favorite things about soup. It doesn’t need to be precious.

Sometimes the best dinners happen because you looked in the refrigerator and thought, Okay guys, what are we doing with all of you?

Maybe We’re All a Little Like September

The funny thing is, while I was thinking about changing seasons and making this soup, I started thinking about how much our lives work the same way.

We have seasons.

Some are exciting.

Some are comfortable.

Some are messy.

Some seem to end before we’re ready.

And some seasons change whether we want them to or not.

I’ve always loved this line from Alan Watts:

“The only way to make sense out of change is to plunge into it, move with it, and join the dance.”

That’s much easier to put on an inspirational quote card than it is to actually do, of course.

Because when life changes unexpectedly, most of us don’t immediately think:

Wonderful! What an exciting opportunity for personal growth! 😂

We think:

WAIT. WHAT IS HAPPENING?

We want to hold onto what we know.

The job.

The place.

The relationship.

The routine.

The plan.

The version of ourselves we’ve gotten comfortable being.

And sometimes we need to hold on for a little while.

But eventually, we also have to make room for what’s next.

A Personal Note About Changing Seasons

I’ve been thinking about seasons a lot lately—not just the ones outside my window.

And as some of you may know I’ve been through some enormous changes over the past year and a half—loss, family, career, leaving Texas and coming back to Upstate New York… and it’s all really been a lot.

I lost my beloved Nemo, my best friend, my therapist, my ride or die in late 2024 due to old age and illness and I was absolutely crushed.

Then, a few weeks later in early 2025 I lost my Dad.

Talk about crushed? Absolutely devastated.

He was my hero, my role model, my voice of reason and inspiration.

And I still can’t believe he’s really gone….but I know he’s watching over us from heaven above and I can’t wait to see him again someday.

And then for another unexpected pivot, I lost my full time studio job in Texas due to layoffs and company restructuring from our clients and had to take a step back and really think about where I was at, what I really wanted in my career and where I was going next.

Even though these were some of the hardest moments of my life to bear, those experiences have actually taught me a few things:

life is precious,

time matters,

people matter,

creativity matters,

and sometimes losing the certainty of one path makes you reconsider where you really want to go.

So I guess what I’m trying to say is that I’m still figuring things out. And if you are too, that’s totally fine.

You don’t have to have every answer or your next move completely planned out today.

And perhaps now, throughout the losses and major changes, I have more clarity about what I really value most —and more faith that the next chapter might contain things I can’t see yet.

And it’s all going to be OK.

Maybe It Was Just a Season

Here’s an idea I’ve been carrying around lately:

Maybe it didn’t fail.

Maybe it was just a season.

I really love that.

We don’t look at August becoming September and say, Well, summer really blew it this year.

Summer did exactly what summer was supposed to do.

It arrived.

It gave us something.

And then it moved on.

Maybe we can give ourselves the same grace.

A career chapter can end without everything you accomplished there becoming meaningless.

A relationship can change without every moment you shared becoming unimportant.

You can leave a place you loved and still carry it with you.

You can miss an old version of your life without needing to recreate it.

You can even miss an old version of yourself while being curious about the person you’re becoming.

Summer doesn’t become less beautiful because it ends. And fall isn’t beautiful because summer failed.

There’s room to appreciate both.

Don’t Miss the Life That’s Happening Now

Change also has a funny way of sharpening your focus.

It makes you notice things.

Dinner with someone you love.

A friend calling at exactly the right time.

A gorgeous sunset when you weren’t looking for one.

A random roadtrip off the beaten path to a newly discovered place.

Your favorite song coming on while you’re driving.

A glass of wine while you’re cooking dinner.

Laughing until your stomach hurts.

The first cool night when you open the windows and sleep under an actual blanket again.

Soup bubbling on the stove while you’re still barefoot in the kitchen.

Those moments can seem incredibly ordinary.

But that’s the thing.

That’s your life.

Not only the big vacation or dream job or perfect house or huge opportunity you’re waiting for.

This Tuesday night.

This dinner.

This conversation.

This drive around the lake.

This ridiculous amount of Parmesan you’re grating over your soup.

All of it.

And I think I’m becoming much more interested in noticing those things.

So, speaking of Parmesan…

Let’s make soup.

Fabulous Fall Turkey & Veggie Soup

This is one of my favorite kinds of early-fall dinners: warm and comforting without being heavy.

Ground turkey and cannellini beans make it filling, while tomatoes, zucchini, corn, carrots, celery and green beans keep it colorful and fresh.

The basil and Parmesan at the end give the soup a little Italian personality, and the whole thing comes together easily in one big soup pot.

Even better? It tastes fantastic the next day.

Make a big batch and consider tomorrow’s lunch handled.

Fabulous Fall Turkey and Veggie Soup

Ingredients

2 tablespoons olive oil, divided, plus more for serving

1 pound ground turkey

Kosher salt and freshly ground black pepper, to taste

½ teaspoon Tony Chachere’s Original Creole Seasoning

½ teaspoon Nature’s Seasons Seasoning Blend

2–3 large garlic cloves, minced

1 large onion, finely diced, or 1 tablespoon dried minced onion

2 stalks celery, sliced into ¼-inch pieces

8 ounces carrots, about 3–4, cut into bite-size pieces

1 medium zucchini, cut into quartered half-moons

1 can sweet corn, drained, or kernels from 1 fresh ear of corn

1 can green beans, drained, or 1 cup fresh green beans, cut into smaller pieces

1 can white cannellini beans, drained and rinsed

1 can diced tomatoes

1 can stewed tomatoes

1 bay leaf

6 cups chicken stock, plus more as needed

Fresh basil, for serving

Freshly grated Parmesan cheese, for serving

Instructions

Heat a large Dutch oven or soup pot over medium heat. Add the olive oil and ground turkey and cook, breaking the meat into small crumbles, until cooked through and lightly browned. Drain extra fat and set aside.

Add the onion, celery, carrots and zucchini. Season lightly with salt and pepper, Tony Chachere’s and Nature’s Seasons. Cook for about 8-10 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and cook for another 1–2 minutes, until fragrant.

Stir in the sweet corn, green beans, cannellini beans, diced tomatoes and stewed tomatoes.

Pour in the chicken stock and add the bay leaf. Bring everything to a gentle boil, then reduce the heat and simmer over low heat for 25–30 minutes.

Add additional stock if you’d like the soup a little brothier. Remove the bay leaf and taste for seasoning.

Ladle into bowls and top with plenty of fresh basil, grated Parmesan and a little drizzle of good olive oil.

And yes, I’m going to say plenty of Parmesan again.

What Should I Drink With It? 🍷

Because we’re easing into fall—not hibernating—I like a wine that’s fresh and bright rather than big and heavy.

Finger Lakes Dry Riesling

My first pick, especially if we’re keeping things local. A dry Finger Lakes Riesling has bright acidity that works beautifully with the tomatoes and vegetables while keeping the whole meal feeling fresh.

Sauvignon Blanc

Crisp, citrusy and often a little herbaceous, Sauvignon Blanc loves all that basil, zucchini and green vegetable goodness.

Vermentino

Want to lean into the Italian side of the soup? Try a chilled Vermentino. It’s bright and refreshing and feels right at home alongside basil, tomatoes, olive oil and Parmesan.

Barbera or Chianti

Red wine people, I haven’t forgotten you.

Try a bright Barbera or a lighter Chianti/Sangiovese. Their acidity makes them much friendlier with tomatoes than a big, heavily oaked red.

And don’t be afraid to give lighter reds a slight chill.

Trust me.

Parmesan-Garlic Toast

Because dipping crispy garlic bread into tomatoey soup broth is one of life’s tiny pleasures.

Ingredients

½ loaf rustic Italian or sourdough bread

3 tablespoons softened unsalted butter

1 tablespoon extra-virgin olive oil

2 garlic cloves, finely grated

2 tablespoons finely grated Parmesan

1 tablespoon chopped fresh parsley

Pinch of kosher or flaky salt

Freshly ground black pepper

Instructions

Preheat the oven to 400°F.

Slice the bread into thick pieces and arrange on a baking sheet.

Mix together the butter, olive oil, garlic, Parmesan, parsley, salt and pepper. Spread generously over the bread.

Bake for about 8–10 minutes, until golden and crisp around the edges.

If you want the top extra crispy—and obviously we do—pop it under the broiler for about 30–60 seconds.

Just don’t walk away.

Garlic toast has a remarkable ability to go from perfect to small kitchen fire while you’re answering a text.

Simple Early-Fall Green Salad

You don’t need anything complicated here.

Toss together:

Baby arugula or mixed greens

Thinly sliced crisp apple or pear

Toasted walnuts or pecans

Shaved Parmesan or Ricotta Salata cheese

For the dressing, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, a little honey or maple syrup, sea salt and freshly ground pepper.

That’s it.

The apples or pears give you that first little taste of fall while the greens keep dinner light and fresh.

Here’s to the Next Season

Maybe that’s what I want to remember this September.

We don’t have to rush into the next season.

And we don’t have to pretend we aren’t a little sad when the last one ends.

We can still eat tomatoes while buying apples.

We can wear sandals with a sweater.

We can miss what was and still be excited about what’s coming.

We can be grateful for an old chapter without trying to live there forever.

And we definitely don’t have to know exactly what’s next.

Sometimes we just need to keep moving, pay attention and trust that there’s more life ahead of us.

So here’s to the last sweet days of summer.

Here’s to those first cool September nights.

Here’s to soup pots and sweaters and colorful drives around the Finger Lakes.

Here’s to starting over when we need to.

And here’s to remembering that maybe we’re not lost at all.

Maybe we’re simply between seasons. 🍂

Tune In: A New Into Focus episode on The Artful Gourmet Podcast – 🎧

I’m taking this conversation a little deeper in my newest podcast episode of Into Focus:

Between Seasons: Letting Go, Beginning Again & Embracing Change

I talk about life’s unexpected transitions, letting go of old chapters, changing priorities, finding beauty in ordinary moments and learning to stay open to whatever might be waiting around the corner.

Listen on Spotify and The Artful Gourmet Substack, or wherever you get your podcasts. Episode drops in a few hours just in time for Labor Day!

And come tell me what season of life you’re in right now.

And if you make my Fabulous Fall Turkey & Veggie Soup, please comment below and let me know how it came out or tag me with a photo of the soup on social @artfulgourmet.

#TheArtfulGourmet #FallRecipes #TurkeySoup #VegetableSoup #HealthyRecipes #SoupSeason #SweaterWeather #SeasonalCooking #FallCooking #ComfortFood #HealthyComfortFood #FingerLakes #UpstateNY #SeptemberRecipes #WinePairing #IntoFocus

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The Black Dog Tavern Quahog Chowder: A Taste of Martha’s Vineyard

There are some places you visit once and somehow carry with you forever.

For me, Martha’s Vineyard is one of them.

One Labor Day weekend in 2011, I stepped off the ferry and promptly fell in love —

with the salty air, weathered shingles, hydrangeas spilling over fences,

sailboats bobbing in the harbor and that wonderful feeling that life moves at a slightly different speed once you arrive on an island.

And then there was the chowder.

Not just any clam chowder, but a steaming bowl of Quahog Chowder from The Black Dog Tavern in Vineyard Haven — rich and creamy with potatoes, smoky salt pork, onion and celery and, of course, plenty of briny New England quahogs.

One spoonful and it tasted like New England.

Years later, it’s still one of those recipes that immediately transports me back to Martha’s Vineyard.

The New England Charm of Martha’s Vineyard

Martha’s Vineyard has a wonderful ability to feel both glamorous and wonderfully unpolished.

There are six distinctive towns across the island, each with its own personality — from the historic sea-captain houses and white clapboard architecture of Edgartown

to the colorful gingerbread cottages of Oak Bluffs, the fishing village of Menemsha and the rural lanes, farms and stone walls of West Tisbury.

Then there’s Vineyard Haven.

Part of the town of Tisbury, Vineyard Haven is a working harbor and the island’s primary year-round port.

Ferries glide in and out alongside sailboats and working vessels, while shops, galleries and restaurants line the streets beyond the waterfront.

And sitting right on that harbor is one of Martha’s Vineyard’s most recognizable landmarks: The Black Dog Tavern.

The Story Behind The Black Dog Tavern

Long before that familiar black-dog silhouette appeared on T-shirts across America, there was Captain Robert Douglas,

his sailing vessel Shenandoah and an actual black dog.

Douglas sailed Shenandoah to Martha’s Vineyard in 1964. A Black Lab–Boxer mix named Black Dog eventually became his almost constant companion.

The idea for The Black Dog Tavern began in 1969 when Douglas imagined a welcoming year-round restaurant where islanders and visitors could gather over good food and conversation.

The Tavern opened in Vineyard Haven in 1971, and chowder was part of the story from the beginning.

More than half a century later, The Black Dog has become synonymous with Martha’s Vineyard, but I still love the simplicity of its origin: a sailor, his dog, the sea and the desire to create a welcoming place to feed people.

Which brings us to that chowder.

What Is a Quahog?

If you didn’t grow up around coastal New England, you may be wondering:

What exactly is a quahog?

Pronounced roughly KO-hog, a quahog is the Northern hard clam (Mercenaria mercenaria), a thick-shelled clam native to the Atlantic coast.

Unlike the thin-shelled soft clams New Englanders commonly call steamers, quahogs have sturdy shells and firmer, flavorful meat.

Hard clams are often named according to size. Smaller specimens are commonly sold as littlenecks and cherrystones, while larger hard clams are often referred to as quahogs or chowder clams.

And there’s a reason for that name.

Their larger, firmer meat is perfect for chopping into chowder, where its distinctly briny flavor can stand up to potatoes, cream, herbs and smoky pork.

It’s difficult to imagine a more quintessentially New England ingredient.

The Black Dog Tavern’s Quahog Chowder Recipe

This recipe is from The Black Dog: Summer on the Vineyard Cookbook, which I bought during that memorable Martha’s Vineyard trip in 2011.

It’s creamy, comforting and wonderfully satisfying without requiring complicated technique. If you’re working with fresh quahogs, you’ll need a little extra prep time, but the fresh-from-the-sea flavor is absolutely worth it.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8–10 servings

Ingredients

2 ounces salt pork, diced, or 8–10 slices pancetta or thick-cut bacon, diced

2 cups diced yellow onion

1 cup diced celery

3 cups peeled and diced potatoes

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

4 cups shelled quahogs with reserved juice, roughly chopped, or minced clams

2 cups fresh or frozen sweet corn kernels

½ cup (1 stick) salted butter

½ cup all-purpose flour

1½ quarts light cream, or a combination of heavy cream and half-and-half

Paprika, for garnish

Garlic-Herb Butter Croutons, for serving (recipe follows)

How to Make Quahog Chowder

1. Cook the salt pork.

Add the diced salt pork or bacon to a large, heavy-bottomed soup pot and cook until the fat begins to render.

If using bacon, cook until done, drain off most of the fat and leave approximately 2 tablespoons in the pot.

Add the onions and celery and sauté for about 5 minutes, until softened and aromatic.

2. Add the potatoes.

Pour approximately 1½ cups of reserved clam juice into the pot.

Add the potatoes, thyme and black pepper. Bring to a gentle simmer and cook for approximately 10 minutes, or until the potatoes are just tender.

3. Make the roux.

Meanwhile, melt the butter in a small saucepan.

Once bubbling, whisk in the flour and cook for approximately 5 minutes, stirring frequently. You want to cook away the raw flour flavor without significantly browning the roux.

4. Add the quahogs.

Roughly chop the quahog meat, if necessary, reserving any additional liquid.

Add the quahogs and sweet corn to the chowder and gently simmer for about 2 minutes.

5. Thicken the chowder.

Stir the prepared roux into the chowder base and continue simmering for approximately 5 minutes, stirring frequently.

6. Heat the cream.

In a separate saucepan, heat the cream until small bubbles begin appearing around the edges.

Do not allow it to boil.

7. Finish the chowder.

Slowly stir the hot cream into the chowder base.

Warm everything through, taste and adjust the seasoning as necessary. Remember that the quahogs and salt pork already contribute plenty of salinity, so taste before adding additional salt.

Ladle into warm bowls and finish with paprika and a generous handful of homemade garlic-herb butter croutons.

If you’re feeling particularly indulgent, add a little pat of butter on top and let it melt right into the chowder.

Ways to Customize New England Clam Chowder

One of the wonderful things about chowder is that there’s plenty of room to make it your own.

For an extra-seafood New England chowder, add chunks of cod, haddock or another firm white fish during the final few minutes of cooking.

Scallops or shrimp would also be delicious.

Or take the Vineyard experience north to Maine and fold in generous pieces of lobster meat just before serving.

For a more vegetable-forward late-summer chowder, try adding:

  • Extra fresh sweet corn
  • Diced carrots
  • Leeks
  • Fresh chives
  • Parsley
  • Fresh thyme

If you prefer a lighter chowder, replace some of the cream with whole milk or half-and-half and reduce the amount of roux slightly for a thinner, more broth-forward consistency.

And although bacon is delicious, traditional salt pork gives the chowder a subtler, old-fashioned New England flavor.

Whatever you add, don’t overwhelm the clams.

A great New England chowder should still taste unmistakably of the sea.

Homemade Garlic-Herb Butter Croutons

These may just ruin ordinary oyster crackers for you.

They become golden and crunchy in the oven, then soak up just enough chowder around the edges while remaining crisp in the center.

Ingredients

4 cups rustic sourdough or country bread, cut into approximately ¾-inch cubes

4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

2 garlic cloves, finely grated or minced

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh parsley

½ teaspoon flaky or kosher salt

Freshly ground black pepper

Pinch of paprika, optional

Instructions

Preheat the oven to 375°F.

Melt the butter with the olive oil over low heat.

Add the garlic and cook for approximately 30 seconds, just until fragrant. Don’t let the garlic brown.

Remove from the heat and stir in the thyme and parsley.

Place the bread cubes in a large bowl and toss with the garlic-herb butter, salt, pepper and paprika.

Spread the croutons in a single layer on a baking sheet.

Bake for 12–18 minutes, tossing halfway through, until crisp and deeply golden.

Fair warning: make extra. They’re dangerously snackable straight from the sheet pan.

What to Serve with Clam Chowder

Because creamy chowder is rich, I like pairing it with something cool, crunchy and acidic.

Simple Vineyard Summer Salad

Ingredients

5 ounces baby greens, butter lettuce or mixed tender lettuces

½ English cucumber, thinly sliced

4 radishes, thinly sliced

¼ small red onion or shallot, thinly sliced

2 tablespoons chopped fresh chives

Fresh dill or parsley

Lemon-Dijon Vinaigrette

3 tablespoons extra-virgin olive oil

1½ tablespoons fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey

Sea salt

Freshly ground black pepper

Whisk together the olive oil, lemon juice, Dijon and honey and season to taste.

Toss lightly with the greens and vegetables immediately before serving.

That’s it.

Keep the salad simple and bright and let the chowder remain the star of the show.

Best Wines to Pair with New England Clam Chowder

Rich, creamy clam chowder calls for a wine with enough acidity to refresh your palate between bites.

A few favorites:

Muscadet Sèvre et Maine — Crisp, mineral and wonderfully seafood-friendly. This would probably be my first choice.

Sancerre or Sauvignon Blanc — Citrus, herbs and bright acidity make this especially good with briny shellfish.

Unoaked Chardonnay — A softer pairing whose restrained richness complements the creamy chowder without becoming too heavy.

Albariño — Saline, citrusy and practically begging to be served with shellfish.

Brut sparkling wine — Because bubbles + butter + bacon + seafood + crunchy croutons is a combination I’m never going to argue with.

Serve any of them well chilled and preferably somewhere with a harbor view.

Or at least an open window.

Martha’s Vineyard Beer Pairings

If you’re more of a beer-with-chowder person, keep things refreshing rather than overly heavy.

Offshore Ale Company in Oak Bluffs is Martha’s Vineyard’s year-round brewpub. A crisp golden ale or approachable pale ale is a natural match for creamy seafood chowder.

Bad Martha Farmer’s Brewery in Edgartown is another fun island stop, with a brewery and beer garden tucked into a nursery setting that feels particularly Vineyard-ish on a summer afternoon.

Beyond the island, a crisp New England lager, Kölsch-style ale, blonde ale, wheat beer or balanced pale ale would all work beautifully.

Save the monster double IPA for another night. This dinner is about the quahogs.

More New England Chowder Recipes to Try

Once you’ve gone down the chowder rabbit hole, there’s really no reason to stop at one bowl.

Try Ina Garten’s East Hampton Clam Chowder, which incorporates carrots along with onions, celery, potatoes and thyme.

Chef Jasper White, one of the chefs most closely associated with modern New England seafood cooking, offers a traditional New England Fish Chowder using salt pork, potatoes, herbs and fish stock.

For a more contemporary interpretation, chef Michael Anthony’s New England Clam Chowder adds leeks, fennel, shrimp and dashi.

You can also try a classic Food Network New England Clam Chowder made with littleneck clams, bacon, fresh thyme, potatoes and half-and-half.

A Little Martha’s Vineyard Magic at Home

I first shared this recipe back in 2011 after returning from that Labor Day weekend with my Black Dog cookbook,

plenty of photographs and what apparently became a permanent affection for Martha’s Vineyard.

Read the Original post on artful gourmet blog

View my Slideshow of photos from Martha’s Vineyard

Slideshow of photos from Boston

All these years later, I think that’s what I still love about recipes collected while traveling.

They’re souvenirs you can cook.

So make this chowder on one of those late-summer evenings when the sunlight begins changing ever so slightly.

Open the windows.

Put a bottle of white wine on ice.

Toss together the salad.

Toast the croutons until your kitchen smells like garlic and butter.

Then ladle the chowder into big bowls and imagine Vineyard Haven harbor just outside — sailboat masts against the evening sky, ferry horns in the distance, salt in the air and nowhere particularly urgent to be.

Maybe that’s the real taste of Martha’s Vineyard.

Not simply clams, cream and potatoes.

It’s summer slowing down before it slips away.

And if you can’t make it to the island this year, a really good bowl of chowder isn’t a bad place to start.

Want the story behind the story?

I revisited my original Martha’s Vineyard trip in a more personal essay over on The Artful Gourmet Substack, with even more island inspiration and late-summer food storytelling.

Read the Substack essay

And if you’d like to make your own little piece of Martha’s Vineyard at home, look for The Black Dog: Summer on the Vineyard Cookbook, the cookbook that inspired this recipe.

Get the cookbook on Amazon

As an Amazon Associate, I earn from qualifying purchases. Purchasing through my affiliate link helps support The Artful Gourmet at no additional cost to you.

Until next time — cook something delicious, pour something cold and savor what’s left of summer.

Enjoy!

xo, Kristen

Other recipes you might enjoy:

Autumn Harvest Chicken & Veggies

Amazing Macaroni and Cheese

Irish Stout Beef Stew

Alsace Tarte Flambée

#MarthasVineyard #TheBlackDogTavern #QuahogChowder #NewEnglandClamChowder #ClamChowder #NewEnglandFood #SeafoodRecipes #MarthasVineyardEats #VineyardHaven #NewEnglandRecipes #CoastalCooking #FoodTravel #SummerRecipes #TheArtfulGourmet

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Slow Summer Spaghetti with Zucchini Ribbons, Sweet Corn and Roasted Cherry Tomatoes

An easy farmers market spaghetti with roasted summer vegetables, a nostalgic ’70s soundtrack, and a reminder that the best moments in life are often the simplest.

An Easy Summer Pasta made for Slowing Down

Summer cooking should feel different.

It should be lighter, looser, and a little less concerned with perfection. It should leave time for sitting outside, chasing sunsets, listening to music, and spending long evenings with the people we love.

“Summer isn’t asking us to do more. It’s inviting us to notice more.”

This easy summer spaghetti is designed for exactly that kind of night.

Fresh cherry tomatoes, sweet white corn, and garlic roast together on one sheet pan until the tomatoes burst,

the corn begins to caramelize, and the garlic becomes tender and fragrant.

Paper-thin zucchini ribbons join the pan during the final few minutes so they soften gently without becoming heavy or watery.

The roasted vegetables are then tossed with al dente spaghetti, fresh basil, parsley, a small drizzle of extra-virgin olive oil, and enough pasta water to bring everything together.

There is no cream sauce, no complicated preparation, and no long list of ingredients.

The vegetables create their own light sauce as they roast. Their juices mingle with the garlic and olive oil, coating the spaghetti with fresh summer flavor.

It is simple, colorful, and satisfying without feeling heavy—the perfect pasta for warm evenings on the patio, at the lake, or around a table filled with friends.

“Summer teaches us that slowing down isn’t falling behind—it’s finally catching up with life.”

Why You’ll Love This Summer Pasta Recipe

  • Everything comes together with one pot and one sheet pan.
  • It highlights fresh farmers market vegetables.
  • The pasta is light and flavorful without a heavy sauce.
  • It can be served hot, warm, or at room temperature.
  • The recipe is easy to customize with seafood, chicken, beans, or cheese.
  • It leaves more time for enjoying summer and less time washing dishes.

Slow Summer Spaghetti with Zucchini Ribbons, Sweet Corn and Roasted Tomatoes

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Yield 4 to 6 servings

Ingredients

  • 12 ounces high-quality spaghetti
  • 2 cups cherry or grape tomatoes
  • 2 ears fresh sweet white corn, husked
  • 6 garlic cloves, peeled and lightly smashed
  • 2 medium zucchini
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • Freshly ground black pepper, to taste
  • ¼ teaspoon crushed red pepper flakes, optional
  • ½ cup loosely packed fresh basil leaves, torn
  • ¼ cup chopped fresh Italian parsley
  • ½ to 1 cup reserved pasta water
  • Zest of ½ lemon, optional
  • Freshly grated Parmesan or Pecorino Romano, optional

Instructions

1. Prepare the sheet pan

Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper for easier cleanup.

2. Roast the tomatoes, corn, and garlic

Cut the corn kernels from the cobs and add them to the prepared sheet pan with the cherry tomatoes and garlic cloves.

Drizzle the vegetables with approximately 1½ tablespoons of the olive oil. Season with ½ teaspoon kosher salt, freshly ground black pepper, and crushed red pepper flakes, if using.

Toss gently and spread the vegetables into an even layer.

Roast for 15 minutes.

3. Make the zucchini ribbons

While the vegetables are roasting, trim the zucchini. Use a vegetable peeler or mandoline to slice each zucchini lengthwise into long, paper-thin ribbons.

Rotate the zucchini as you work, stopping when you reach the soft, seedy center.

4. Add the zucchini to the sheet pan

Remove the sheet pan from the oven and add the zucchini ribbons.

Gently toss the zucchini with the tomatoes, corn, garlic, and roasting juices. Return the pan to the oven and roast for an additional 6 to 8 minutes.

The zucchini should be tender but still hold its shape.

5. Cook the spaghetti

While the zucchini finishes roasting, bring a large pot of generously salted water to a boil.

Cook the spaghetti until al dente according to the package directions.

Before draining the pasta, reserve at least 1 cup of the starchy cooking water.

6. Toss the pasta

Drain the spaghetti and return it to the pot.

Add the roasted vegetables and all the juices from the sheet pan. Add the remaining olive oil, torn basil, chopped parsley, and approximately ½ cup of reserved pasta water.

Toss the pasta over low heat until the vegetables are evenly distributed and the spaghetti is lightly coated and glossy.

Add additional pasta water, a few tablespoons at a time, if needed.

7. Finish and serve

Taste and adjust the seasoning with additional salt and black pepper.

Add fresh lemon zest for brightness or grated Parmesan or Pecorino Romano for a richer finish, if desired.

Serve immediately, or allow the pasta to cool slightly and enjoy it warm or at room temperature.

Tips for the Best Summer Vegetable Pasta

Choose ripe cherry tomatoes

Look for tomatoes that feel heavy for their size and have a rich color. Mixed-color heirloom cherry tomatoes also make the finished dish especially beautiful.

Use fresh corn when possible

Fresh market corn provides a crisp texture and natural sweetness. Frozen corn can be substituted, but thaw and pat it dry before roasting.

Do not overcook the zucchini

Because the zucchini is sliced into delicate ribbons, it only needs a few minutes in the oven. Add it after the other vegetables have already begun roasting.

Save the pasta water

Starchy pasta water helps the roasted vegetable juices and olive oil cling to the spaghetti. It creates a silky finish without adding cream or butter.

Use a flavorful extra-virgin olive oil

Because this recipe uses so few ingredients, the quality of the olive oil matters. Choose one with a fresh, fruity flavor rather than an overly bitter or aggressive finish.

Recipe Variations

Add grilled shrimp or scallops for a light seafood pasta.

Top each bowl with burrata, ricotta, feta, or goat cheese.

Add cannellini beans or chickpeas for a vegetarian protein boost.

Substitute linguine, bucatini, angel hair, or your favorite short pasta.

Add arugula or baby spinach when tossing the hot pasta so the greens wilt slightly.

Finish with toasted pine nuts, pistachios, walnuts, or breadcrumbs for texture.

“The sweetest moments are rarely planned. They happen somewhere between the last rays of sunlight and the first stars.”

What to Serve with Summer Spaghetti

Serve this pasta with grilled bread, a simple green salad, marinated olives, or a platter of sliced melon and prosciutto.

For dessert, keep things equally relaxed with fresh peaches, cheesecake or lemon sorbet, berries and whipped cream, or a rustic summer fruit galette.

Summer Cocktail Pairings

Elderflower Gin and Tonic

Ingredients

  • 1½ ounces gin
  • ½ ounce elderflower liqueur
  • 4 ounces chilled tonic water
  • Fresh lemon
  • Cucumber ribbon or basil, for garnish

Instructions

Fill a large wine glass with ice. Add the gin and elderflower liqueur. Top with tonic water and a squeeze of lemon.

Stir gently and garnish with cucumber, basil, or a lemon wheel.

Limoncello Spritz

Ingredients

  • 2 ounces limoncello
  • 3 ounces chilled Prosecco
  • 1 ounce sparkling water
  • Lemon wheel and basil, for garnish

Instructions

Fill a wine glass with ice. Add the limoncello, Prosecco, and sparkling water. Stir gently and garnish with lemon and basil.

Aperol Spritz

Ingredients

  • 3 ounces Prosecco
  • 2 ounces Aperol
  • 1 ounce sparkling water
  • Orange slice, for garnish

Instructions

Fill a wine glass with ice. Add the Prosecco, Aperol, and sparkling water. Stir briefly and garnish with an orange slice.

Wine Pairings for Summer Vegetable Pasta

Choose a wine with crisp acidity, fresh citrus notes, and enough brightness to complement the tomatoes, corn, zucchini, and herbs.

Recommended options include:

  • Vermentino
  • Pinot Grigio
  • Sauvignon Blanc
  • Dry rosé
  • Soave
  • Gavi
  • Prosecco

Serve white and rosé wines well chilled, preferably outside as the sun begins to set.

A ’70s Slow Summer Playlist

Complete the experience with a playlist filled with smooth, easygoing ’70s soft rock and yacht-rock favorites.

Spotify playlist

  • “Summer Breeze” — Seals & Crofts
  • “Right Down the Line” — Gerry Rafferty
  • “Reminiscing” — Little River Band
  • “How Long” — Ace
  • “Baby Come Back” — Player
  • “Dreams” — Fleetwood Mac
  • “Lovely Day” — Bill Withers
  • “What a Fool Believes” — The Doobie Brothers
  • “Moonlight Feels Right” — Starbuck
  • “Brandy (You’re a Fine Girl)” — Looking Glass
  • “Cool Change” — Little River Band
  • “Sailing” — Christopher Cross

Turn up the music, pour something cold, and bring the pasta outside.

Summer is too short to spend the whole evening standing over the stove.

“Maybe reminiscing isn’t about wishing we could go back. Maybe it’s about remembering what mattered most, so we can choose it again today.”

Savor the Slow Summer Moments

This recipe is less about doing something elaborate and more about paying attention to what is already good.

Fresh corn. Warm tomatoes. Fragrant basil. Music playing through an open door. A chilled glass in your hand. People you love gathered around the table.

Take it easy.

Savor each bite.

Laugh more. Live more.

Chill out more.

Watch the sunset instead of watching the clock.

Save this easy summer spaghetti recipe for your next farmers market haul, backyard dinner, lake weekend, or relaxed evening with friends.

“You don’t have to travel far to find paradise. Sometimes it’s waiting on the back patio with spaghetti, basil, good friends, and a July sunset.”

Leave a comment and tell me: What song would you add to the ultimate slow-summer playlist?

Subscribe to The Artful Gourmet for more seasonal recipes, nostalgic food stories, cocktails, curated playlists, and inspiration for living—and eating—a little more deliciously.

“The older I get, the more I realize that luxury isn’t found in extravagance—it’s found in time. Time to cook, time to laugh, time to linger, and time to simply be.”

About the Author

Kristen Hess – Host, Author, Photographer and Creator of The Artful Gourmet

Kristen Hess is a Food Stylist, Photographer, Food Writer, Recipe Developer and the Creator of The Artful Gourmet Blog, Substack and Social Media — a food + lifestyle media brand rooted in fresh comfort food, visual artistry, and the stories we tell around the table. Find her on Substack, The Artful Gourmet Podcast and YouTube Channel and food blog at theartfulgourmet.com.

© 2026 Kristen Hess, The Artful Gourmet | New York | NYC | Remote | Worldwide

kristen@kristen-hess.com | 727-256-7162 |

Podcast | YouTube | Blog | Portfolio | Social | Substack

Posted on

Better to Fail Gloriously ✨

What Anthony Bourdain Taught Me About Taking Chances, Starting Over, and Trusting the Journey

“Sometimes the bravest thing you can do is simply try. — Anthony Bourdain

Chef Anthony Bourdain

There’s something about June that feels hopeful.

Maybe it’s the longer days, the farmers markets bursting with color, or the smell of freshly cut grass drifting through an open window.

Or maybe it’s because summer always feels like a fresh start.

A new season.

A chance to begin again.

Lately, I’ve been thinking a lot about Anthony Bourdain and one of my favorite quotes from him:

“It’s better to try and fail gloriously than to not try at all.”

Every time I hear those words, they stop me in my tracks.

Because if I’m being honest, there have been plenty of times in my life when I almost didn’t try.

Times when I questioned myself.

Times when I wondered if I was too old, too late, too inexperienced, or simply not good enough.

Moving to New York City.

Starting The Artful Gourmet.

Launching a podcast.

Creating YouTube videos.

Applying for dream jobs.

Pitching magazines.

Putting myself out there creatively.

None of it came with a guarantee.

And that’s exactly why it mattered.

Anthony Bourdain Wasn’t an Overnight Success

One of the things I admire most about Bourdain is that his success story wasn’t neat and tidy.

For years he worked in restaurant kitchens, often struggling, often wondering what was next.

Before he became a bestselling author, television host, and one of the most respected storytellers in the world, he was simply a chef trying to make a living.

Then, at age 44, everything changed.

His book Kitchen Confidential became a phenomenon and launched a second act that nobody could have predicted.

Imagine if he had talked himself out of writing it.

Imagine if he thought it was too late.

Imagine if he never took the chance.

The world would have missed out on one of its greatest voices.

And that’s a lesson worth remembering.

Just because something hasn’t happened yet doesn’t mean it never will.

Curiosity Is Greater Than Fear

One of Bourdain’s most famous quotes was:

“Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts. It even breaks your heart. But that’s okay.”

I think that quote applies to life just as much as travel.

Life isn’t always comfortable.

Building a business isn’t comfortable.

Changing careers isn’t comfortable.

Starting over certainly isn’t comfortable.

But growth rarely happens inside our comfort zone.

The most meaningful things in my life have happened because I was willing to get uncomfortable.

Not because I knew exactly what would happen.

But because I was curious enough to find out.

Bourdain approached the world with curiosity.

He sat down with strangers.

He tried unfamiliar foods.

He visited places most tourists would never go.

He listened.

He learned.

He stayed open.

What if we approached our own lives the same way?

What if instead of focusing on what could go wrong, we focused on what we might discover?

Progress Isn’t Always Visible

One of the hardest things about pursuing a dream is that progress often happens quietly.

You put in the work.

You show up.

You keep creating.

And sometimes it feels like nothing is happening.

I’ve felt that way more times than I can count.

But then I look back and realize something important:

The growth was happening all along.

The connections.

The skills.

The experience.

The confidence.

The opportunities.

They were all building beneath the surface.

Much like a garden in spring.

The seeds don’t bloom overnight.

But they’re growing.

Even when you can’t see it.

That’s why I think summer is such a beautiful reminder to keep going.

Everything around us is proof that growth takes time.

Spring Vegetable Soup

A Bowl of Soup and a Fresh Start

Whenever the seasons change, I find myself drawn back to simple recipes.

Food has always been my way of slowing down and reconnecting with myself.

This Spring Minestrone Soup is exactly that.

Fresh peas.

Tender zucchini.

Green beans.

Herbs from the garden.

Bright lemon.

A little Parmesan.

Simple ingredients that come together to create something nourishing and comforting.

And honestly?

It feels like a metaphor for life.

A handful of small things can become something beautiful when given enough time.

The same is true for dreams.

Spring Vegetable Soup

Serving Size:
6
Time:
45 mins
Difficulty:
intermediate
  • 2 small carrots, diced
  • 2 celery stalks, diced
  • 1 yellow onion, chopped
  • 2 small zucchini, diced
  • 1 small butternut squash, diced
  • 1 bunch escarole, chopped
  • ½ cup peas, frozen
  • 1 tablespoon basil leaves, chopped
  • 1 tablespoon parsley, chopped ¼ cup Parmigiano Reggiano, grated
  • 6 tablespoons extra virgin olive oil, plus extra for bread and for drizzling on soup
  • 4 quarts chicken stock
  • 1 small ciabatta bread
  • Sea salt to taste
  • Pepper to taste

Directions

  1. Sauté carrots, celery and onions in a large stock pot over medium heat, for approximately 5 minutes, making sure that you stir the vegetables while they cook
  2. Add chicken stock to the pan. Increase the heat to high, cover the pan, bring to a boil and then reduce the heat to medium-low. Cook for 10-15 minutes.
  3. Slice bread into 1” thick slices. Brush slices with the additional olive oil on both sides and place in a sauté pan over low heat. Turn bread slices once and cook until they are golden brown. Place bread in a tray and lightly sprinkle with sea salt. Set aside.
  4. Add butternut squash to the stockpot and cook for 3 minutes.
  5. Add zucchini and peas to the stockpot and cook for 3 more minutes.
  6. Add escarole, basil, parsley, salt and pepper and cook for 4 additional minutes.
  7. Remove two ladles of soup from the stockpot and puree in a blender, then return the pureed soup to the pot (the puree will thicken the soup). Stir and cook for 1 minute, then turn off the heat.
  8. Add some grated cheese into the soup and stir. Ladle soup in individual bowls, drizzle oil and sprinkle additional cheese.

The same is true for healing.

The same is true for starting over.

Serve it on a warm June evening and make a toast to whatever new chapter you’re stepping into.

So Here’s Your Reminder

If you’ve been waiting for a sign to start something…

This is it.

Apply for the job. Launch the business. Write the article.

Start the podcast. Take the trip. Learn the skill.

Make the call. Send the email. Try.

Dreams take time.

Because as Anthony Bourdain reminded us:

“Your body is not a temple. It’s an amusement park. Enjoy the ride.”

Life is messy.

The path rarely unfolds exactly as planned.

But the alternative—never trying at all—is far worse.

Summer is here.

A new season is beginning.

And maybe your next chapter is waiting on the other side of one brave decision.

Here’s to fresh starts.

Here’s to curiosity.

Here’s to hope.

And here’s to failing gloriously.

Because sometimes that’s exactly how the best stories begin.

—

With gratitude,

Kristen

Continue the Journey

📖 Read the full companion essay on Substack

Subscribe for weekly stories about food, creativity, travel, mindset, entrepreneurship, and living a more artful life.

🎙️ Stay tuned for the companion podcast episode – coming soon

The Artful Gourmet Podcast is available on:

• Spotify
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Subscribe, leave a review, and share this episode with someone who might need a little encouragement today.

Because sometimes the biggest adventure starts with simply saying yes.

“The greatest risk isn’t failure. It’s never beginning.”

More recipes you might enjoy:

Gutsch’s Linguine & Clams

Rochester-Style Chicken French

Sweet & Spicy Shrimp Noodle Salad (Keto/Low carb)

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The Dish That Put Rochester NY on the Map — And Landed Me in the New York Times

There’s a moment, right before it hits the table, when Chicken French announces itself. It’s the smell that gets you first — bright lemon cutting through rich, golden butter, the faintest whisper of white wine lifting off a hot skillet. Then comes the sound: that gentle, satisfied sizzle as thin, egg-battered cutlets settle back into their velvety pan sauce, soaking up every last drop of flavor. By the time the plate is in front of you — chicken nestled on a pretty tangle of linguine, scattered with fresh parsley, glistening under the light — you’re already sold.

If you grew up in Rochester, New York, you didn’t need to be sold. You already knew. Chicken French — or Chicken Francese, if you want to get Italian about it — is as much a part of Rochester’s identity as Xerox, Kodak, Wegmans, and the famous Nick Tahou’s Garbage Plate. It’s on the menu at white-tablecloth restaurants and neighborhood diners alike. It shows up at weddings, baptisms, and Sunday dinners. It is, without exaggeration, the dish of my hometown.

And a few years ago, it became the dish that brought the New York Times to my door.

A Little Dish With a Big History

To understand why Chicken French matters so much to Rochester, you have to understand where it came from — and how it got its confusingly un-French name.

The story starts in post-World War II New York City, where Italian immigrants brought with them a recipe for vitello francese: thin veal cutlets, dredged in flour, dipped in egg, sautéed in butter, and finished with a bright sauce of lemon and white wine. The name meant “veal in the French style” — a nod to the luxurious, buttery pan sauce that felt decidedly Parisian to Italian-American cooks eager to impress their new country. It became a staple on upscale Italian-American menus across the city, cousin to the piccatas and Marsalas that defined the era.

Eventually, the dish migrated north and west, to Rochester’s large, tight-knit Italian-American community. And that’s where things got interesting.

In 1967, a restaurant called the Brown Derby opened on Monroe Avenue in Brighton. Its chef, James Cianciola — known to regulars as Chef Vincenzo — began serving his own version of veal francese, and it quickly became the restaurant’s signature. Watch how they made it at the restaurant back in the day


Then came the 1970s, and with them, a wave of animal-rights protesters who picketed against veal outside restaurants across the country. Cianciola’s solution? Swap the veal for chicken. The result was, if anything, even better — more tender, more accessible, and just as soaked in that irresistible lemony butter sauce.

Chicken French was born. And Rochester claimed it entirely as its own.

No place has embraced chicken francese more warmly than Rochester, N.Y., a city with an illustrious history of great Italian-American cooking

Soon, the Brown Derby added artichoke French, haddock French, cauliflower French. Other restaurants followed. The dish spread through the city like the best kind of rumor, each kitchen adding its own touch — sherry instead of white wine, a handful of grated Romano in the egg wash, a shower of fresh parsley over the top. Today, food historians have half-jokingly suggested the dish should be renamed “Chicken Rochester.” The rest of the world calls it Chicken Francese. We just call it Chicken French.

And we know it’s ours.

The Phone Call I’ll Never Forget

Several years ago, I wrote about Chicken French on my blog — the history, the nostalgia, my recipe, the whole love letter. I adapted my recipe from “ROCgrandma” on AllRecipes and it was absolutely delicious! Seriously one of my favorite dishes ever.

I’m a food stylist, photographer and recipe developer based in New York City (and currently Texas), but I grew up in Rochester, and this dish has always been part of my personal food story. Writing about it felt like writing about home.

The single best use of boneless, skinless chicken breasts? This Italian-American staple, with its lemony, buttery pan sauce.

What I didn’t expect was a phone call from Julia Moskin, staff food writer at the New York Times Food section.

Julia was working on a story about Chicken Francese — what it is, where it came from, and why it had become such a phenomenon. She’d found my post and wanted to talk.

So we did: about the dish, about Rochester’s Italian-American history, about the way Chicken French shows up at every important meal in that city, from casual Tuesday dinners to black-tie wedding receptions. My sister Jenni, who has worked in Rochester’s restaurant industry for over 25 years, joined the conversation — she’d watched the dish evolve from the front of the house, seen every variation imaginable come across the pass.

When the story ran, it was on the front page of the New York Times Food section — both in print and online. My name was in it. My sister’s name was in it. And Julia’s recipe, the one that accompanied the piece, was declared the single best thing you can cook with a chicken breast.

I’ll be honest: I cried a little.

But the story wasn’t finished yet. By December 2018, the New York Times had mined its cooking data for the year’s most popular new recipes. Chicken Francese came in at number one. Number one. Out of every recipe the Times published that year, this buttery, lemony, deeply humble Italian-American dish from my hometown topped the list.

When I read that, I thought about every Rochester kitchen I’d ever stood in. Every Italian grandmother who made this without a recipe. Every chef who’d perfected his or her own version over decades of dinner service. Every Rochesterian who’d ever told an out-of-towner, “You have to try the Chicken French.”

We knew. It just took the rest of the world a little while to catch up.

Why You Need to Make This Recipe

Here’s the thing about Chicken French that surprises people who’ve never made it: it’s genuinely easy. Not “easy for an experienced cook” easy. Actually, truly, weeknight easy. Start to finish, you’re looking at 35 minutes.

The secret is the egg batter. Unlike a traditional flour-only breading, dipping the cutlets in beaten egg first creates a thin, protective coating that keeps the chicken moist and tender even as it browns. It’s the same technique used in Wiener schnitzel and fritto misto — a European tradition that American fried chicken never quite adopted, and honestly, a shame it didn’t.

The other revelation is the pan sauce. Once the chicken is browned, you wipe out the skillet, melt butter, add white wine and lemon juice, let it reduce to a syrupy gloss, then pour in chicken stock and cook it down to something silky and bright and deeply savory. You tuck the cutlets back in, let them warm through in the sauce, and that’s it. That’s the whole dish.

It’s also more forgiving than it looks. The cutlets and sauce can be made a few hours ahead and gently reheated — which makes it ideal for entertaining. Your guests will think you’ve been in the kitchen for hours. You haven’t.

A few things I always do: I add a pinch of grated Parmesan and a little fresh parsley directly to the egg wash — that’s the Rochester way, and it adds depth. I plate it on a nest of linguine so the pasta soaks up the extra sauce. And I always, always add the optional browned lemon slices. They’re beautiful, slightly caramelized, and utterly delicious.

Serve it with something starchy — pasta is traditional — or alongside broccoli or green beans if you want something lighter. Pour a crisp white wine: a Soave, a Chablis, a grüner veltliner. Or Champagne, which, as the Times noted, goes remarkably well with this.

Rochesterians might not agree, but I’ll allow it.

Rochester-Style Chicken French (Francese)

Featured in the New York Times, September 2018. Recipe by Julia Moskin; recipe serving suggestions and styling notes by Kristen Hess.

Yield: 4 servings | Total Time: 35 minutes

Ingredients

  • 2 eggs
  • 2 tablespoons whole milk
  • 1 teaspoon salt, plus more for seasoning
  • ½ teaspoon ground black pepper, plus more for seasoning
  • 2 tablespoons freshly grated Parmesan or Pecorino cheese (Kristen’s addition — the Rochester way)
  • 1 tablespoon freshly minced parsley, plus 3–4 tablespoons for finishing
  • 1 cup all-purpose flour
  • ⅓ cup olive oil
  • ⅓ cup vegetable oil
  • 4 to 6 large boneless, skinless chicken cutlets, thinly sliced
  • 3 to 6 tablespoons unsalted butter
  • 1 lemon, thinly sliced, seeds removed (optional but recommended)
  • ½ cup dry white wine
  • Freshly squeezed juice of 1 lemon, more to taste
  • 2 cups chicken stock

Instructions

1. Make the batter and prep the flour. In a wide, shallow bowl, whisk together the eggs, milk, salt, pepper, Parmesan, and 1 tablespoon parsley until fully combined. Place the flour in a separate bowl. Line a baking sheet with paper towels.

2. Heat the oil. In a wide skillet, heat the olive and vegetable oils over medium heat until shimmering.

3. Bread and fry the chicken. Working in batches, lightly dredge each cutlet in flour and shake off the excess. Dip into the egg batter, let the excess drip back into the bowl, then place in the skillet. Fry, turning once, until golden brown on both sides — about 4 minutes per side. Adjust the heat as needed so the cutlets brown slowly and evenly. Transfer to the paper-towel-lined pan. Repeat with remaining cutlets.

4. Wipe the pan. Remove the pan from the heat and carefully pour off the oil. Wipe it clean with paper towels, then return it to low heat.

5. Brown the lemon slices (optional). Melt 3 tablespoons of butter and scatter the lemon slices across the pan. Cook gently, stirring occasionally, until the slices are golden and beginning to caramelize at the edges, about 3 minutes. Remove and set aside.

6. Make the pan sauce. Add 3 tablespoons of butter to the pan along with the wine and lemon juice. Bring to a boil and cook until the liquid reduces to a syrupy glaze, about 3 to 4 minutes. Pour in the chicken stock, bring back to a boil, and cook until the sauce thickens, about 5 minutes. Taste and adjust with more lemon, salt, and pepper — it should be quite lemony and bright.

7. Finish and serve. Reduce the heat and nestle the cutlets back into the pan. Simmer very gently until the sauce is velvety and the chicken is warmed through, about 4 minutes, turning the cutlets occasionally so they’re coated all over. Lay the browned lemon slices on top. Sprinkle generously with fresh parsley and serve immediately, spooning plenty of sauce over each plate.

Kristen’s Tips

  • Plate it beautifully: Serve over a nest of linguine tossed with a little olive oil and butter. The pasta soaks up the sauce in the most glorious way.
  • Make it ahead: Brown the cutlets and make the sauce up to 3 hours in advance. Reheat gently on low heat before serving.
  • The sherry debate: Rochester restaurants are divided — sherry gives a slightly sweeter, more assertive sauce; dry white wine (I like Chablis or Pinot Grigio) keeps it crisp and clean. Try both and decide for yourself.
  • Make it your own: Try haddock French, shrimp French, or artichoke French using the same sauce. Once you master the technique, everything tastes better “French’d.”

Come Home to the Table

There’s something I love about a dish that carries a whole city inside it. Chicken French is that for me — every time I make it, I’m back in Rochester, at some long Italian dinner that stretches into the night, with a glass of wine and people I love and the smell of butter and lemon in the air.

I’m so proud that this recipe — and this little corner of upstate New York food history — made it to the front page of the New York Times. And I’m even prouder to share it with you here, in this space, where I get to write about food the way it deserves to be written about: as story, as memory, as something worth gathering around.

If you make this — and I hope you will — I’d love to know. Leave a comment below, reply on Substack, or tag me when you share it. Tell me how you served it, what wine you chose, whether you went sherry or white wine. Tell me if it took you somewhere.

For me, it always takes me home. 💛

About Me

Kristen Hess is a food stylist, photographer, recipe developer, and writer behind The Artful Gourmet. Find more recipes, food stories, and culinary inspiration on her Substack.

You can find more inspiring food stories and cooking videos on The Artful Gourmet Podcast and YouTube channel.

Tags: chicken french, chicken francese, Rochester NY food, Italian-American recipes, lemon butter chicken, easy chicken cutlet recipe, NY Times chicken francese, comfort food recipes, pasta recipes, dinner party recipes:

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