Grilled Country Sweet Chicken & Summer Veggie Pot Pies

A Rochester-Inspired Wicks Pies Recipe Contest Entry

Country Sweet Grilled Chicken and Summer Veggie Pot Pies

Some hometown flavors don’t just live in your memory — they follow you around forever.

For me, one of those flavors is Country Sweet Chicken and Ribs.

country sweet wings

Sticky, sweet, spicy, messy in the best possible way, and completely iconic
to Rochester, NY.

These Grilled Country Sweet Chicken & Summer Veggie Pot Pies are my love letter to that flavor —

wrapped in a golden, flaky Wick’s Pies crust and filled with grilled chicken, farmers market corn, zucchini, sweet onions, basil, parsley, chives, New York cheddar, a hint of Parmesan cheese and a creamy cheesy Country Sweet gravy sauce.

It’s backyard BBQ, Rochester nostalgia, and summer pot pie comfort all baked into one golden little dish.

The Rochester Flavor That Never Leaves You

If you grew up in Rochester, you know there are certain foods that feel like a rite of passage.

And, of course, Country Sweet Chicken.

country sweet chicken + ribs rochester ny

Country Sweet Chicken is not Buffalo chicken.

Let’s make that very clear.

Buffalo chicken is buttery, tangy, hot-sauce-forward, and usually built around that classic wing sauce flavor.

Country Sweet is different.

country sweet chicken wings rochester ny

It’s sticky. Slightly sweet. A little spicy. Glossy. Saucy. Almost BBQ-adjacent, but totally its own Rochester thing.

Country Sweet Chicken

It’s the kind of sauce you want all over fried chicken, wings, shrimp, ribs, fingers, fries — honestly, probably your entire plate.

And if you went there in high school or college with your friends, you remember the whole thing: the paper plates, the sauce everywhere, the blue cheese on the side, the fried chicken, the sides, the late-night cravings, the group hangouts, the “where are we going after this?” energy.

It was casual, chaotic, delicious, and deeply Rochester.

This recipe takes that hometown flavor and gives it a fresh summer farmers market spin for the Wicks Pies Recipe Contest.

Wicks Pies pot pie crusts

I love Wicks Pies frozen pot pie crusts with precut lids – they are so easy to make and the perfect size for these individual pot pies I am making for the contest.

Wicks Pies pot pie crusts

with the Rochester Flower City logo carved into the lids to vent the steam (and to make them super cute!)

Country Sweet grilled chicken thighs

Instead of fried chicken, I’m using grilled chicken thighs seasoned with hot honey BBQ rub

Country Sweet Grilled Chicken

then brushed with Country Sweet sauce (I used the actual sauce they sell in the stores, but I’m providing a homemade Country Sweet-style sauce recipe for you below to make it yourself if you can’t find it near you).

peppers, zucchini, corn, onions, basil, parsley and chives

Along with the grilled chicken I’m adding tons of Summer veggies: bell peppers, zucchini, basil, parsley, chives

corn and onions

corn, and onions – adding tons of fresh flavor to the pies.

Grilled Summer Veggies

Then I’m turning it into a creamy filling with the chicken, gravy, a small amount of Country Sweet sauce, apple cider vinegar, dijon mustard, a little more Hot Honey BBQ rub and folding in all those gorgeous sauteed veggies

Adding cheese to the Summer veggie chicken mixture

and adding sharp triple shredded NY cheddar and grated parmesan cheese to make just enough creamy gravy sauce to bring that sweet-spicy Rochester magic into every bite.

fill the pot pie shells with chicken veggie filling

This delicious mixture all gets tucked into individual @wickspies frozen pie crusts

Brush pie tops with egg wash and sea salt

with the lids brushed in egg wash for extra shine and color and a sprinkle of coarse sea salt for extra texture and flavor –

Baked pot pies

then they’re baked until golden brown, bubbling, and completely irresistible.

Why You’ll Love This Recipe

This recipe celebrates three things at once:

Rochester nostalgia.
Local summer produce.
And the beautiful golden crust that makes pot pie feel like comfort food royalty.

The filling is colorful and seasonal, with charred corn, tender zucchini, sweet onion, basil, cheddar, and grilled chicken. The sauce is creamy but not heavy, sweet-spicy but not overpowering, and just nostalgic enough to make anyone from Rochester smile immediately.

The Wicks individual pie shells make the perfect little vessel for a hometown-inspired summer pot pie.

Flaky golden crust.

Creamy filling.

Sticky-sweet chicken.

Farmers market vegetables.

It’s local, personal, nostalgic, and contest-worthy.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

Makes 4 individual pot pies

Ingredients

For the Grilled Country Sweet Chicken

1 pound boneless skinless chicken thighs or chicken breast
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon hot honey BBQ Rub (or paprika)
½ teaspoon garlic powder
½ cup Country Sweet sauce, plus more for brushing (bottled or homemade, per recipe below)

For the Homemade Country Sweet Sauce

1 cup white sugar
¾ cup ketchup
⅔ cup prepared yellow mustard
⅓ cup white vinegar
¼ cup lemon juice
1 tsp crushed red pepper flakes

For the Summer Veggie Filling

1 tablespoon olive oil
1 small sweet onion, diced
1 red bell pepper, diced
1 medium zucchini, diced small
1 cup corn kernels, or local farmers market fresh corn
1 tablespoon chives, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
½ cup shredded NY sharp cheddar cheese
¼ cup grated Parmesan cheese

For the Creamy Country Sweet Sauce

1 1/ cups chicken gravy (jarred gravy is fine – or make your own
homemade chicken gravy as follows):
3 tablespoons butter
3 tablespoons flour
1 cup chicken stock
½ cup heavy cream

¼ cup Country Sweet sauce (hot or mild)
1 teaspoon Dijon mustard
½ teaspoon apple cider vinegar
¼ teaspoon hot honey rub (or cayenne pepper), optional
Salt and black pepper, to taste

For Assembly

4 Wicks Pies individual frozen pie crusts
4 Wicks Pies lids or additional small crusts for topping
1 egg beaten with 1 tablespoon water, for egg wash
Flaky sea salt, for finishing
Chopped chives, basil or parsley, for garnish (optional)

Instructions

1. Grill the Chicken

Preheat grill or grill pan to medium-high heat.

Pat chicken dry and rub with olive oil, salt, pepper, smoked paprika, and garlic powder.

Grill chicken for 5–6 minutes per side, or until cooked through and lightly charred.

Brush with Country Sweet-style sauce during the final 2 minutes of cooking (bottled or homemade sauce).

Remove from grill and let rest for 5–10 minutes.

Dice into bite-size pieces and set aside.

2. Cook the Summer Vegetables

In a large skillet, heat butter and olive oil over medium heat.

Add diced onions and peppers and cook until softened, about 3–4 minutes.

Add zucchini and corn, cook until just tender, about 3 minutes.

Stir in fresh chopped basil, chives and Italian parsley.

Remove from heat.

3. Make the Creamy Country Sweet Sauce

In a medium saucepan, add the pre-made chicken gravy and stir in the Country Sweet sauce, Dijon mustard, apple cider vinegar, and hot honey BBQ rub or cayenne if using.

Simmer 3–5 minutes, until thick and creamy.

Stir in cheddar and Parmesan cheese until melted.

Season with salt and black pepper to taste.

If making your own chicken gravy: melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in chicken stock until smooth. Add heavy cream, then stir in the mustard, vinegar, hot honey bbq rub or cayenne, salt and pepper to taste, then stir it all together into a creamy sauce and add the cheese in until melted.

5. Finish the Filling

Fold the grilled chicken and summer vegetables into the creamy cheesy gravy/sauce.

Let the mixture cool for 10–15 minutes before filling the pie shells.

This helps keep the crust flaky and prevents the filling from becoming too runny.

6. Assemble the Pot Pies

Preheat oven to 425°F.

Place frozen Wicks individual pie crusts on a foil or parchment-lined baking sheet.

Fill each shell generously with the Country Sweet chicken and summer veggie filling.

Top each pie with a Wicks pie lid or small top crust.

Crimp the edges with a fork to seal.

Cut small vents in the shape of Rochester’s Flower City logo in the top of each crust.

Brush the tops with egg wash.

Sprinkle lightly with flaky sea salt.

7. Bake

Bake at 425°F for 20-25 minutes, or until the crust is deeply golden brown and the filling is bubbling through the vents.

If the crust edges brown too quickly, loosely tent with foil during the last 10 minutes.

Let pot pies rest for 10 minutes before serving.

Note: If your Wicks package gives different baking instructions for the individual frozen pie crusts and lids, follow the package directions.

For a little extra finishing touches, brush the hot crusts lightly with:
1 tablespoon melted butter
1 teaspoon Country Sweet-style sauce
A pinch of flaky sea salt

This gives the tops a gorgeous glossy finish and a subtle sweet-spicy shine.

Another serving idea: Serve with a small ramekin of cool blue cheese sauce on the side as a nod to the classic Rochester Country Sweet experience if you desire, (but they’re absolutely delicious on their own with no extra sauce.)

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

Serving Ideas

Serve these pot pies with any of these sides to complete the meal and make it Summer BBQ picnic perfection:

creamy macaroni salad
crisp coleslaw
potato salad
extra Country Sweet-style sauce
blue cheese sauce
grilled corn salad
cold lemonade or iced tea

Country Sweet Chicken and Summer Veggie Pot Pie

Why This Pie Tastes Like Rochester

This is not a Buffalo chicken pot pie.

This is a Rochester pot pie.

It’s sweet, spicy, saucy, summery, and nostalgic in a totally different way.

It reminds me of being in high school and college, going out with friends, ordering way too much food, dipping everything into sauce, and feeling like we had nowhere better to be.

Those are the flavors that stay with you.

And now, thanks to @wickspies, they’re baked inside a golden little crust.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

This recipe was created for the @wickspies Recipe Contest as a tribute to Rochester, NY, summer farmers markets, and one of my favorite hometown flavors.

If you grew up in Rochester like I did with Country Sweet, you already know. #IYKYK

And if you didn’t, this pot pie is your invitation to taste one of Rochester’s most iconic comfort food memories — with a fresh, seasonal twist.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

Follow Wicks Pies online

Website: https://www.wickspies.com/

Facebook: https://www.facebook.com/wickspiesbakery

Instagram: https://www.instagram.com/wickspies/

Question for You

For my Rochester friends: what was your go-to Country Sweet order back in the day — wings, fried chicken, shrimp, ribs, mac salad, fries, blue cheese, or all of the above?

And what hometown restaurant instantly takes you back to high school or college summers?

Tell me in the comments below!

If you enjoyed this post and made these delicious Grilled Country Sweet Chicken & Summer Veggie Pot Pies. please share it on social media and tag me @artfulgourmet and @wickspies! I’d love to hear how they came out and any special twists you make to the recipe.

Grilled Country Sweet Chicken Pot Pies with Wicks Pie Crusts

Tags: #BakeWithWicks, #WicksPieCreations, #WicksRecipeChallenge #WicksPies #WicksRecipeContest #CountrySweetChicken #RochesterNY #RochesterEats #RocFoodies #UpstateNYFood #FingerLakesFood #SummerPotPie #IndividualPotPies #SavoryPie #FarmersMarketRecipes #SummerRecipes #ComfortFood #RetroRecipes #TheArtfulGourmet #FoodBlogger #FoodPhotography #LocalFlavor #TasteOfNewYork #ChickenPotPie #SweetAndSpicyChicken #PieContest #HomemadeComfortFood

July 2, 2026

Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

The Sweetest Part of Summer Is the One You Don’t Rush

There are only a few weeks each year when stone fruit tastes exactly the way it’s supposed to.

Peaches drip down your wrist after the first bite. Nectarines are floral and fragrant without needing anything added. Plums are sweet with just enough tartness to keep you reaching for another slice. It’s the kind of fruit that reminds you why eating seasonally is always worth the wait.

This is the season for farmers markets overflowing with baskets of colorful fruit, picnic blankets spread beneath shady trees, and dinners that begin a little later because no one is in a hurry.

Windows stay open. The evenings linger. Dessert often starts with whatever looks best in the fruit bowl.

That’s exactly where this salad was born.

Instead of baking the fruit into a pie or crisp, I wanted to let every juicy slice shine on its own. A handful of ripe peaches, nectarines, and plums become something unexpectedly elegant with just a few fresh ingredients.

Creamy feta adds a salty contrast, mint brings a burst of cool freshness, and toasted hazelnuts provide just enough crunch to make every bite interesting.

A light honey-citrus vinaigrette ties everything together without masking the natural sweetness of the fruit. It’s simple, vibrant, and feels like sunshine on a plate.

This is one of those recipes that works for almost any summer occasion. Serve it alongside grilled chicken or salmon, add it to a brunch spread, bring it to a backyard barbecue, or enjoy it as a light lunch with a crisp glass of rosé or sparkling water infused with citrus.

What I love most is how effortless it feels. No oven. Very little prep. Just beautiful ingredients at their seasonal peak doing what they do best.

Summer has a way of reminding us that the simplest meals are often the most memorable.

A bowl of ripe fruit shared outdoors, conversations that stretch into twilight,

and recipes that don’t ask for much beyond fresh ingredients and good company.

So while the peaches are perfectly ripe and the nectarines are overflowing at the market, savor every bite. Before long, autumn apples will take their place—but for now, this is the flavor of summer.

Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 6

Ingredients

For the Salad

2 ripe peaches, sliced

2 ripe nectarines, sliced

2 ripe plums, sliced

4 ounces crumbled feta cheese

¼ cup toasted hazelnuts, roughly chopped

¼ cup fresh mint leaves, torn

2 cups baby arugula or mixed spring greens (optional)

Freshly cracked black pepper

Honey Citrus Dressing

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

1 teaspoon honey

½ teaspoon Dijon mustard

Pinch of flaky sea salt

Freshly ground black pepper

Instructions

Toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool, then roughly chop.

Whisk together the olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until smooth.

Arrange the sliced peaches, nectarines, and plums on a large serving platter or shallow bowl.

If using greens, scatter them underneath the fruit.

Sprinkle with crumbled feta, toasted hazelnuts, and fresh mint.

Drizzle lightly with the honey-citrus dressing just before serving.

Finish with freshly cracked black pepper and a few extra mint leaves.

Serve immediately while the fruit is at its freshest.

Tips for the Best Stone Fruit Salad

Choose fruit that’s ripe but still slightly firm so the slices hold their shape.

Toasting the hazelnuts deepens their flavor and adds wonderful crunch.

Substitute pistachios, almonds, or pecans if preferred.

Try creamy burrata or fresh mozzarella instead of feta for a richer version.

Add fresh basil or tarragon for another layer of summer flavor.

Serving Ideas

This salad pairs beautifully with:

Grilled chicken or shrimp

Cedar plank salmon

Prosciutto and crusty artisan bread

Quinoa or farro bowls

Sparkling rosé, Sauvignon Blanc, or a peach spritz

It’s equally at home on a casual weeknight table or as the centerpiece of a beautiful summer brunch.

More Summer Recipes You’ll Love

Strawberry Jam Galette

Grilled Corn & Zucchini Salad

Mediterranean Chickpea Power Bowls

Lemon Herb Roasted Chicken

Butter Garlic Linguine with Clams

I’d Love to Hear From You

What fruit says summer to you?

Are you reaching for peaches, nectarines, plums, cherries, or something else that’s only perfect for a few fleeting weeks each year? Let me know in the comments—I’d love to hear about your favorite seasonal traditions.

If you make this recipe…

Tag @ArtfulGourmet on social media so I can see your beautiful creations! Your photos always inspire me, and I love sharing your seasonal dishes with our community.

Happy cooking—and here’s to savoring every delicious bite of summer before the season slips away.

About the Author

Kristen Hess is a food stylist, photographer, recipe developer, and food 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:

#SummerStoneFruitSalad #StoneFruit #PeachSeason #Nectarines #Plums #SummerSalad #FarmersMarket #EatSeasonal #FreshRecipes #HealthyEating #FetaCheese #Mint #Hazelnuts #SummerEntertaining #TheArtfulGourmet

June 11, 2026June 18, 2026

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

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.

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:

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

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
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.
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.
Add butternut squash to the stockpot and cook for 3 minutes.
Add zucchini and peas to the stockpot and cook for 3 more minutes.
Add escarole, basil, parsley, salt and pepper and cook for 4 additional minutes.
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.
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
• Apple Podcasts
• Amazon Music
• iHeartRadio
• SoundCloud

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)

Sign up for our Substack newsletter

Tune in to the Artful Gourmet Podcast

Subscribe to our YouTube channel

June 11, 2026

Gutsch’s Famous Linguine & Clams Recipe | Easy Garlic Butter Seafood Pasta

This buttery garlic clam pasta recipe has been a family favorite for more than 35 years—and it’s still one of the best seafood pasta dishes you’ll ever make.

Summer always puts seafood on my mind.

Maybe it’s the warm weather, the longer evenings, or memories of family dinners back home in Rochester, New York. Whatever it is, there’s something about a big bowl of seafood pasta paired with a crisp glass of white wine that feels like summer itself.

One of my favorite recipes is this classic Linguine & Clams recipe from Bill Gutsch, a beloved Rochester, NY news anchor whose recipe became famous after it won a local city-woe recipe contest an appeared in the Democrat & Chronicle food section decades ago.

Long before recipes went viral on social media, great dishes spread the old-fashioned way—from newspaper clippings to recipe boxes, from neighbors to friends, and eventually to family dinner tables like ours.

My mom clipped the recipe years ago and it quickly became a family favorite. She would make it for special occasions, summer dinners, or Friday nights when everyone gathered around the table with a green salad, garlic bread, and a bottle of wine.

To this day, every time I make it, I’m transported right back to those evenings.

Why This Linguine & Clams Recipe Works

Let’s talk about the flavor combination.

Bacon.

Butter.

Garlic.

Clams.

Fresh parsley.

Black olives.

Pasta.

Need I say more?

The salty bacon and briny clams create an incredible depth of flavor, while the butter and garlic bring everything together into a silky, savory sauce that coats every strand of linguine.

Is it diet food?

Absolutely not.

Is it worth every bite?

Absolutely yes.

Sometimes it’s okay to indulge a little.

In a world obsessed with counting calories and cutting carbs, recipes like this remind us that food is meant to be enjoyed. There’s something comforting about old-school recipes that don’t apologize for being rich, satisfying, and delicious.

As I’ve gotten older, I’ve come to appreciate these recipes even more. They’re not just meals—they’re memories. I remember my Mom and Dad making this dish on a Summer Friday night- windows open, a Frankie Valli record playing in the background, a Gin and Tonic or glass of wine in hand, just enjoying the perfect setting of a family dinner together around our kitchen table in the mid-80s.

The Perfect Summer Seafood Dinner

This easy linguine and clams recipe comes together in about 30 minutes, making it perfect for:

Summer entertaining
Date nights at home
Beach house dinners
Family gatherings
Casual weekend meals

Serve it with:

Crusty Italian bread
A simple green salad
Sauvignon Blanc
Pinot Grigio
Finger Lakes Riesling
Vermentino

The bright acidity of these wines balances the richness of the butter while enhancing the sweet, briny flavor of the clams.

10 minutes

Gutsch’s Famous Linguine & Clams Recipe
Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2-4 servings

Ingredients

4-5 slices bacon, cut into ¼-inch strips
1/8 cup sliced green onions
1 garlic clove, minced
3 tablespoons butter
1 (6.5-ounce) can chopped clams or baby whole clams
¼ cup sliced black olives
1/8 cup fresh parsley, chopped
Freshly ground black pepper
6 ounces linguine pasta

Optional

¼ cup dry white wine
Extra parsley for garnish
Freshly grated Parmesan cheese

Instructions

Cook bacon in a large skillet until crisp. Remove and set aside, reserving about 1/8 cup bacon drippings in the pan.
Add green onions and garlic to the skillet and sauté until tender but not browned.
Stir in butter and allow it to melt completely.
Drain clams, reserving the clam juice.
Add clams, bacon, black olives, parsley, and black pepper.
Pour in half of the reserved clam juice and, if desired, add the white wine. Simmer gently for 2-3 minutes.
Meanwhile, cook linguine according to package directions until al dente. Drain.
Add cooked linguine directly to the skillet and toss until evenly coated.
Transfer to a serving bowl and garnish with additional parsley and black pepper.
Serve immediately with crusty bread and a chilled glass of white wine.

Recipe Notes

Substitute olive oil for butter for a lighter version.
Fresh littleneck clams may be used instead of canned clams.
Add crushed red pepper flakes for a little heat.
For extra garlic flavor, double the garlic.

The Story Behind the Recipe

The full story behind this Rochester classic—including memories of family dinners, summer evenings, and why recipes like this become part of our lives for generations—is featured in my latest Substack essay.

If you enjoy food stories, nostalgia, travel, wine, and recipes inspired by memorable moments, I’d love to have you join me there.

👉 Read the full Substack essay here:
https://open.substack.com/pub/artfulgourmet/p/the-butter-garlic-and-clam-therapy?r=6fy3xt&utm_medium=ios

And while you’re there, subscribe to The Artful Gourmet newsletter for weekly recipes, food stories, travel inspiration, wine pairings, The Artful Gourmet Podcast, and behind-the-scenes content.

Final Bite

Some recipes don’t just feed us.

They transport us.

This Linguine & Clams recipe has been doing exactly that for my family for more than three decades.

A little butter.

A little garlic.

A little nostalgia.

And one very good reason to pour another glass of wine.

Salut!

— Kristen
The Artful Gourmet

More Groovy Eats retro recipes you might enjoy:

Amazing Macaroni and Cheese

A Recipe in Memory of Dad: Beef Stroganoff Casserole

Straw & Hay Pasta with Pancetta, Peas and Cream

Subscribe to Groovy Eats cooking show on YouTube 📺

Listen to Groovy Eats episodes on The Artful Gourmet Podcast 🎙️

#LinguineAndClams #LinguineAndClamsRecipe #SeafoodPasta #SeafoodRecipes #GarlicButterPasta #ClamPasta #ItalianFood #ItalianRecipes #PastaRecipes #SummerRecipes #ComfortFood #FamilyRecipes #FoodStories #FoodNostalgia #HomeCooking #EasyDinnerRecipes #WeeknightDinner #SeafoodDinner #WinePairing #FoodAndWine #RochesterNY #NewYorkFood #TheArtfulGourmet #SummerEntertaining #ItalianAmericanFood

May 21, 2026

Internal Resistance, Procrastination & Self-Sabotage: What’s Really Holding You Back? | #UNFILTERED Podcast

UNFILTERED | The Artful Gourmet Podcast with Kristen Hess

Internal Resistance, Procrastination & Self-Sabotage: What’s Really Holding You Back?

There’s a strange kind of frustration that comes from knowing exactly what you want… and still somehow not moving toward it.

You have the idea.

The talent.

The ambition.

The vision.

And yet:

you procrastinate.

You overthink.

You stay stuck in planning mode.

You wait until the last minute.

You sabotage your own momentum.

Sound familiar?

Kam Knight, Author, Speaker and guest on UNFILTERED with Kristen Hess The Artful Gourmet Podcast

In the latest episode of #UNFILTERED on The Artful Gourmet Podcast, I sat down with author, speaker, and performance coach Kam Knight for one of the most eye-opening conversations I’ve had in a long time — a deep dive into the hidden psychology behind internal resistance and why so many of us unconsciously block our own growth.And honestly? This conversation hit home.

As creatives, entrepreneurs, writers, food bloggers, photographers, content creators, and business owners, we often think our biggest obstacles are external:

Not enough time.

Not enough money.

Not enough followers.

Not enough opportunities.

But what if the bigger obstacle is happening internally?

What Is Internal Resistance?

Kam describes internal resistance as the subconscious force designed to keep us safe, familiar, and emotionally protected — even when that means preventing us from going after the things we truly want.

In other words:

your brain can simultaneously create desire and resist acting on it.

Which explains so much about creative life.

Why we:

- procrastinate on projects we care deeply about
- stay in comfort zones too long
- overplan instead of taking action
- struggle with perfectionism
- avoid visibility
- sabotage momentum right before breakthroughs
- cling to familiar situations that no longer align

Throughout the episode, Kam breaks down how habits, fear, people-pleasing, comfort zones, perfectionism, and even subconscious emotional patterns shape our behavior more than we realize.

Why This Conversation Resonated So Deeply

During the episode, I shared my own experiences moving from Texas back to New York, rebuilding my business multiple times, leaving corporate jobs to return to entrepreneurship, and how procrastination often shows up in my own life as “last-minute pressure productivity.”

And honestly, I know I’m not alone in that.

Creative people often live in contradiction:

We crave freedom… while fearing uncertainty.

We want visibility… while fearing judgment.

We dream about reinvention… while resisting change.

Especially in the world of food media, blogging, photography, podcasting, and content creation, there’s an emotional vulnerability that comes with putting your work into the world. Publishing a recipe, launching a podcast, filming yourself on camera, writing an essay, pitching a brand — all of it requires stepping beyond the familiar version of yourself.

And resistance loves the familiar.

The Hidden Forms of Self-Sabotage and the sneaky “tricks” of Internal Resistance

One of the most fascinating parts of this conversation was discussing the “tricks” of resistance.

Sometimes procrastination looks obvious: scrolling social media instead of working.

But other times it disguises itself as productivity:

- overplanning
- endless editing
- perfectionism
- researching forever
- waiting until everything feels “ready”

Writers, bloggers, and creators know this feeling well.

The unfinished draft sitting in Notes.

The idea you almost launched six months ago.

The pitch you still haven’t sent.

The project you keep postponing until life “calms down.”

The truth?

Life rarely calms down before we begin.

Creativity Requires Moving Through Fear

One of the biggest takeaways from this episode is that resistance is not necessarily proof you’re on the wrong path.

Sometimes it’s proof you’re standing near growth.

Every meaningful leap I’ve ever taken creatively came with fear attached to it:

moving cities, starting businesses, launching podcasts, creating content on camera, reinventing my career.

The fear never fully disappeared first.

I just moved anyway.

And maybe that’s the real work of creative life:

learning how to create while fear is still present.

Not waiting until everything feels perfect.

Not waiting until certainty arrives.

Not waiting until you suddenly become fearless.

Just continuing to move forward anyway.

Watch & Listen to the Full Episode

📺 Watch the full video interview:

The Artful Gourmet YouTube Channel

The Artful Gourmet Podcast on Substack

The Artful Gourmet Podcast on Spotify

📝 Read the companion editorial essay on Substack:

The Artful Gourmet Substack

Follow Kam Knight (Guest)

🌎 Learn more about ⁠Kam Knight⁠, his ⁠mindset / motivational books⁠, + get 20% OFF of his Conquer Resistance program with my code KRISTEN20

Email: ⁠coach@kamknight.com⁠

Socials: ⁠Instagram⁠ | ⁠Facebook⁠ | ⁠YouTube⁠ | ⁠LinkedIn⁠ | ⁠TikTok⁠

Check out more of Kam Knight’s books on Amazon

Final Thought

If there’s a creative project, business idea, reinvention, or dream quietly calling to you right now… maybe this is your reminder that resistance doesn’t mean stop.

Sometimes it means you’re closer than you think.

And sometimes the most important thing we can do is simply begin.

If this essay resonated with you, I’d genuinely love to hear in the comments below:

What form of “internal resistance” shows up most in your own creative life?And what would happen if you stopped negotiating with it?

If you enjoyed this post and #UNFILTERED podcast episode, don’t forget to like, subscribe and share with a friend or someone who might also enjoy hearing this message. And if you loved it please give us a good review as that just helps the show grow!

What’s Happening, News, Free Stuff + More

📺 Watch Kristen Hess in Women in Power TV Show on Inside Success Networks

📸 Join Kristen online for a FREE LIVE Food Styling and Photography Webinar on June 9, 2026 – SIGN UP HERE, limited spots!

📱 Download Kristen’s FREE Guide: “The Art of Food Photography”

📩 Follow Kristen Hess and The Artful Gourmet for more podcasts, recipes, food styling and photography tips, creative inspiration, and behind-the-scenes content.

Contact Kristen Hess about Sponsorships, Brand Collaborations + Food Photography + Styling Services

Shop Kristen’s Curated Favorite Things on The Artful Gourmet ShopMy Store

Schedule a Free 15 Minute Intro Call with Kristen

Twitter/X | Book a Photoshoot

🎧 Follow The Artful Gourmet Podcast on Substack, and YouTube for more inspiring conversations on creativity, entrepreneurship, mindset, food, recipes, food styling and photography, social media, and personal growth.

⭐ Leave a review on Spotify, Amazon, iHeart + Apple Podcasts to help more listeners discover the show.

#InternalResistance #Procrastination #SelfSabotage #Mindset #PersonalGrowth #EntrepreneurMindset #CreativeEntrepreneur #Productivity #GrowthMindset #Psychology #Motivation #PodcastInterview #UNFILTEREDPodcast #ArtfulGourmet #ContentCreator #CreativeBusiness #MindsetShift #SelfImprovement #FoodBlogger #SubstackWriter #WomenWhoCreate #CreativeLife