A hearty Serbian-style bean soup with smoked pork Pasulj is a rich, slow-cooked bean soup filled with tender Great Northern beans, vegetables, tomatoes, garlic, and smoky pork. A traditional zaprška, or roux, gives the broth its signature body and richness. This is old-fashioned comfort food—the kind of soup that fills the kitchen with an incredible aroma and somehow tastes even better the next day. Servings: 10-12 - prep Time: 30 minutes, plus overnight soaking Cook Time: About 3½–4 hours Ingredients 1½ pounds Great Northern white beans 1½ pounds smoked pork rib backs, cut into pieces OR: ¾ pound thick-cut smoked bacon plus 1-pound smoked pork butt 2 tablespoons olive oil 2 large sweet onions, thickly sliced or chopped 3 large celery stalks, chopped 3 carrots, chopped 10 garlic cloves, minced ½ cup fresh parsley, chopped 2 bay leaves 4 quarts chicken stock 1 (28-ounce) can crushed tomatoes Salt and freshly ground black pepper, to taste ⅛ teaspoon cayenne pepper, optional For the Zaprška (Roux) 3 tablespoons olive oil 5 tablespoons all-purpose flour ½ of a 6-ounce can tomato paste, about 3 ounces The Night Before Place the beans in a large bowl or pot and cover them generously with cold water. The beans will expand as they soak, so give them plenty of water. Soak overnight, then drain and rinse before making the soup. Let's Make Pasulj 1. Brown the smoked pork.Heat 2 tablespoons olive oil in a large 12-quart stockpot over medium heat. Add the smoked rib backs and brown them well to begin building the flavor of the soup. If you're using bacon, cut it into small strips or lardons and cook until the fat begins to render and the bacon is lightly browned. Remove the meat from the pot and set aside. Leave that flavorful rendered fat in the pot—that's good stuff! 2. Build the flavor base.Add the onions, celery, carrots, and bay leaves to the same pot. Season lightly with salt and black pepper and sauté for about 6–8 minutes, or until the vegetables begin to soften and the onions become translucent. Add the garlic and parsley and cook for another 1–2 minutes. Don't let the garlic burn. 3. Add the beans and broth.Add the drained beans, browned smoked pork, chicken stock, and crushed tomatoes. Stir everything together and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer. Partially cover the pot and cook for about 1 hour, stirring occasionally. Make the Zaprška Zaprška is a traditional roux used to thicken many Balkan soups and stews. Heat the remaining 3 tablespoons olive oil in a sauté pan over medium-low heat. Add the flour and whisk or stir continuously for several minutes until the mixture is smooth and develops a very light golden color. You aren't looking for a dark roux here. Stir in the tomato paste and cook for another 1–2 minutes. Now comes the important part: temper the roux. Carefully whisk a ladle or two of hot soup broth into the roux until smooth. This loosens the mixture and makes it much easier to incorporate into the soup without creating lumps. Slowly stir the thinned zaprška back into the stockpot. Bring the soup back to a gentle boil for a few minutes, stirring well, then reduce the heat to a simmer. Don't make the soup too thick yet. The beans will continue to release starch and naturally thicken the soup as they cook. Finish the Soup Add the optional cayenne pepper and taste the broth. Adjust the salt and black pepper as needed. Partially cover and continue simmering for approximately 2 to 2½ hours, stirring occasionally, until the beans are completely tender and the soup has developed a rich, hearty consistency. If the soup becomes too thick, simply add a little additional chicken stock or water. Remove the bay leaves before serving. Mitch's Tip Don't rush this one. Pasulj is the kind of soup that gets better the longer those flavors have time to get acquainted. And here's the best part: make it today and eat it tomorrow. Like many great soups and stews, Pasulj is even better the second day. After a night in the refrigerator, the smoky pork, beans, garlic, tomatoes, and vegetables come together into an even richer soup. Serve it piping hot with a good piece of crusty bread—and don't be surprised when somebody goes back for seconds. Storing Pasulj Allow the soup to cool before transferring it to covered containers. Refrigerator: Store for up to 4 days. Freezer: Freeze in airtight freezer-safe containers for up to 3 months. Leave a little room at the top of each container because the soup will expand as it freezes. Thaw overnight in the refrigerator and gently reheat on the stovetop. If the soup has thickened considerably, add a splash of chicken stock or water until it reaches the consistency you like.

Orecchiette in Vodka Cream Sauce is one of those dishes that looks and tastes like it came from your favorite Italian restaurant—but it’s surprisingly easy to make right in your own kitchen. Orecchiette, which means “little ears” in Italian, is the perfect pasta for this rich and creamy sauce. Its unique shape catches the tomato, cream, Parmesan, and vodka sauce in every bite. A touch of garlic and red pepper flakes adds just enough flavor and warmth without overpowering the dish. At Cook Along With Mitch, we’re all about taking great food and making it approachable for the beginning cook. This recipe uses simple ingredients and easy-to-follow steps while teaching you a few basic pasta-cooking techniques along the way. Serve it with warm Italian bread, add a little freshly grated Parmesan, and you’ve got an impressive dinner without spending all night in the kitchen. Simple, creamy, delicious—and you made it yourself! Orecchiette in Vodka Cream Sauce Servings: 4–6 Prep Time: 10 minutes Cook Time: About 30 minutes Creamy, rich, and surprisingly easy to make, this Orecchiette in Vodka Cream Sauce is a great pasta dish for beginners. Orecchiette means “little ears” in Italian, and those little cup-shaped noodles are perfect for catching plenty of creamy vodka sauce. Ingredients 1 pound orecchiette pasta 2 tablespoons olive oil 1 tablespoon butter 1 small onion, finely chopped 3 garlic cloves, minced ½ teaspoon red pepper flakes (optional) ½ cup vodka 1 (28-ounce) can crushed tomatoes 1 cup heavy cream ½ cup freshly grated Parmesan cheese, plus more for serving 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon chopped fresh basil (optional) Instructions 1. Cook the orecchiette Bring a large pot of well-salted water to a boil. Cook the orecchiette until just shy of al dente. Before draining, reserve about ½ cup of the pasta water. Drain the pasta, but don't rinse it. 2. Start the sauce. Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened and translucent. Add the garlic and optional red pepper flakes and cook for about 30 seconds, just until fragrant. Don't let the garlic burn. 3. Add the vodka. Carefully pour in the vodka. Stir and scrape the bottom of the pan to pick up all those flavorful bits. Let it simmer for 2–3 minutes. 4. Add the tomatoes. Stir in the crushed tomatoes, kosher salt, and black pepper. Reduce the heat to medium-low and let the sauce gently simmer for about 15 minutes. 5. Make it creamy. Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for another 3–5 minutes. Avoid a hard boil once the cream has been added. Stir in the Parmesan until melted and the sauce is smooth and creamy. 6. Bring it all together. Add the drained orecchiette directly to the skillet and toss until every little pasta “ear” is coated with vodka cream sauce. If the sauce seems too thick, add a little reserved pasta water at a time until you reach the consistency you want. Finish with extra freshly grated Parmesan and chopped basil, if desired. Mitch's Tip Don't throw away that pasta water! The starchy water is your secret weapon. Add it gradually to loosen the vodka sauce and help it cling to the orecchiette without making the sauce watery. Cook Along With Mitch: Simple ingredients, a little technique, and suddenly you're making restaurant-style pasta in your own kitchen.

Creamy Baked Mac & Cheese – Comfort Food Made Easy There is nothing quite like a warm, creamy dish of homemade baked mac and cheese. It is one of those classic comfort foods that is simple to make, budget-friendly, and always a family favorite. If you are new to cooking, this recipe is a great way to build confidence because it uses basic ingredients and easy techniques that deliver delicious results. Mitch's MAC & CHEESE Ingredients: For the pasta: · 1 lb. cavatappi preferred(can use elbow macaroni) · 2 tbsp. olive oil For the Cheese Sauce: · 6 tblsp. (1 stick) · 6 tblsp. all-purpose flour · 2 cups 2% milk · 1 cup whole cream · 8 oz sharp white cheddar, freshly grated · 6 oz freshly grated medium sharp yellow cheddar · 4 oz additional grated yellow cheddar for topping Topping: · 1 cup Panko bread crumbs (plain bread crumbs work well too) · 2-3 tbsp. olive oil Step-by-Step Instructions: 1. Make the Roux: Melt the butter in a large Dutch oven over medium heat. Whisk in the flour and let it cook for 1 to 2 minutes until it forms a smooth, slightly nutty-smelling paste (do not let it brown). 2. Build the Béchamel: Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-8 minutes until the sauce thickens enough to coat the back of a spoon. 3. Season the Sauce: Remove the pot from the heat. Stir a pinch of nutmeg, salt, and black pepper. 4. Add the Cheese: Fold in the sharp cheddar, and yellow cheddar, leaving 4 oz of the yellow cheddar for topping Stir continuously until the cheeses are completely melted and the sauce is perfectly smooth. 5. Combine & Bake: Fold your cooked pasta into the cheese sauce until every noodle is evenly coated. Pour the mixture into a greased 9x13-inch baking dish. Top with additional cheese, and cover with breadcrumbs, Bake at 350°F (190°C) for 25 minutes until bubbling and golden-brown on top. Upscale Three-Cheese Mac & Cheese Ready to take classic mac and cheese up a notch? This upscale version keeps all the creamy, comforting goodness we love, but swaps everyday cheddar for a trio of cheeses with richer, more sophisticated flavors. Instead of 8 ounces of Vermont cheddar, use 8 ounces of Manchego. Manchego adds a smooth, buttery flavor with just a touch of nuttiness. Replace the 6 ounces of yellow cheddar with 6 ounces of Gruyère. Gruyère melts beautifully and brings a rich, slightly sweet and nutty flavor that makes the cheese sauce especially creamy. Finally, substitute the remaining 4 ounces of yellow cheddar with 4 ounces of freshly grated Parmigiano-Reggiano. It adds a salty, savory bite and gives the finished mac and cheese another layer of flavor. The Upscale Cheese Blend 8 oz Manchego, freshly grated 6 oz Gruyère, freshly grated 4 oz Parmigiano-Reggiano, freshly grated Use this cheese combination in place of the cheddar in my original mac and cheese recipe. The basic recipe and technique stay the same—you’re simply upgrading the cheese. The result is a rich, creamy, deeply flavorful mac and cheese that feels a little more grown-up without becoming complicated. It’s perfect for holidays, dinner parties, or anytime you want comfort food dressed up for company. Cook Along With Mitch Tip: Buy the cheeses in blocks and grate them yourself. Pre-shredded cheese often contains anti-caking ingredients that can keep your sauce from becoming as silky and smooth. Same mac and cheese. Better clothes.

Golden, flaky baked butter biscuits, fresh from the oven with a buttery aroma that fills the kitchen. Each biscuit boasts a crisp, lightly browned crust giving way to soft, tender layers inside. Made with cold buttermilk added into the flour for that signature flakiness, then baked until puffed and golden. Perfect served warm with a pat of melting butter, honey drizzle, or alongside soups and stews. Their rich, slightly buttery flavor and pillowy texture make them a comforting, versatile treat for breakfast, or brunch. Serve these to your family and friends with love. Ingredients: 3-3/4 cups All purpose flour 6 Tsp. Baking powder 6 Tsp. sugar 12 Tbsp. Melted butter (I used salted butter) 3 cups Buttermilk Instructions: 1. Preheat oven to 450°F. Prepare a 9x13 baking pan. 2. Whisk together flour, baking powder, and salt in a large bowl. 3. Melt the butter in the microwave. 4. Add buttermilk to the flour mixture and fold together with a spatula until just combined. (Tip: keep two spatulas in a cup of water — the damp spatulas make the sticky dough much easier to work with.) 5. Pour melted butter into the baking pan, swirling to coat the sides. Add the dough to the pan and smooth it out with the wet spatulas. 6. Cut the dough into 12 biscuits. 7. Bake at 450°F for 15 minutes, until biscuits start to brown. Lower oven to 350°F and bake 7 more minutes. (Baking time may vary by oven.) 8. Remove from oven and enjoy

Best Chili North of the Texas Border This hearty Texas-Style Turkey Chili is loaded with bold, smoky flavor, tender ground turkey, beans, peppers, and plenty of warming spices. A touch of dark beer, coffee, cocoa, and brown sugar creates a deep, rich flavor that tastes like it’s been simmering all day. Big Texas flavor made simple—perfect for beginners and guaranteed to warm up the kitchen! Servings: 6–8 Ingredients · 2 teaspoons vegetable oil · 2 Large onions, chopped · 7 garlic cloves, minced · 3 pounds ground turkey (not lean) · 1 (14.5-ounce) can diced tomatoes · 1 (12-ounce) can dark beer · 1 cup strong brewed coffee · 2 (6-ounce) cans tomato paste · 1 (14.5-ounce) can beef broth · 1/8 cup packed brown sugar · 1 Bottle Bennett's chili sauce · 2 Tblsp Chili powder · 1 tablespoon ground cumin · 1 tablespoon unsweetened cocoa powder · 1 teaspoon dried oregano · 1 teaspoon cayenne pepper (adjust to taste) · 1 teaspoon ground coriander · 1 teaspoon salt · 4 (15-ounce) cans red kidney beans, drained and rinsed · 2-3 Poblano peppers seeded, 1-2 jalapeno peppers seeded use four peppers altogether in any combination depending how spicy you want it). Directions Heat the vegetable oil in a large stockpot or Dutch oven over medium heat. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for 1 minute. Add the ground turkey and cook until it is fully browned, breaking it into small pieces with a spoon. Drain any excess liquid if needed. Stir in the diced tomatoes, dark beer, brewed coffee, tomato paste, and beef broth. Mix well until the tomato paste is fully incorporated. Add the brown sugar, chili sauce, cumin, cocoa powder, oregano, cayenne pepper, coriander, and salt. Stir until the seasonings are evenly distributed. Add 2 cans of the kidney beans along with the chopped chili peppers. Stir well. Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 1½ hours, stirring occasionally. Stir in the remaining 2 cans of kidney beans and continue simmering, uncovered, for 30 minutes to allow the flavors to blend and the chili to thicken. Taste and adjust the seasoning if needed. Serve hot with shredded cheese, sour cream, chopped green onions, or cornbread. Cook Along With Mitch Tip This chili tastes even better the next day! Store leftovers in the refrigerator for up to 4 days or freeze in airtight containers for up to 3 months. The coffee, cocoa powder, and dark beer work together to create a rich, deep flavor without making the chili taste like coffee or chocolate.

Starting in the Kitchen: A Beginner's Guide, Cooking with Confidence Learning to cook doesn't have to be overwhelming. Every experienced cook started by learning a few simple skills, and with a little preparation, you'll be creating delicious meals before you know it. One of the best ways to build confidence is to organize your kitchen, understand how your equipment works, and follow safe food handling practices. Start with Mise en Place One of the first lessons taught in culinary schools is a French term called mise en place (pronounced meez ahn plahs), which means "everything in its place." Before you begin cooking: Read the recipe from start to finish. Gather all of your ingredients. Measure ingredients before cooking. Chop vegetables and prepare meats. Set out your pots, pans, utensils, and measuring tools. Taking a few minutes to organize everything before you turn on the stove makes cooking less stressful and helps prevent mistakes. You'll spend less time searching for ingredients and more time enjoying the cooking process. Learning to Use Your Stove Your stove will quickly become one of your most-used kitchen tools. Electric Stoves Electric burners take a little longer to heat up and cool down. Start with medium heat unless a recipe says otherwise. Remember that the burner stays hot even after it's turned off. Gas Stoves Gas burners provide instant heat and cool quickly once turned off. Always check that the flame has gone out completely after cooking. Basic Stove Safety Never leave food cooking unattended. Turn pot handles toward the back of the stove. Keep paper towels, towels, and plastic away from burners. Use oven mitts when handling hot cookware. If grease begins to smoke, lower the heat immediately. Most beginner recipes cook perfectly over medium heat. Higher heat isn't always better and often causes food to burn before it's cooked through. Using Your Oven Your oven is perfect for roasting, baking, and finishing many dishes. Before You Begin Always preheat the oven to the temperature listed in the recipe. Place the oven rack in the correct position before turning the oven on. Avoid opening the oven door too often because heat escapes quickly. Oven Safety Always use oven mitts. Pull the oven rack out slightly instead of reaching deep inside. Keep children and pets away from an open oven door. Turn the oven off when you're finished cooking. If you're unsure whether food is done, use a digital instant-read thermometer rather than guessing. Safe Meat Handling Proper meat handling helps prevent foodborne illness. Before Cooking Wash your hands with soap and warm water before and after handling raw meat. Keep raw meat separate from vegetables and ready-to-eat foods. Use one cutting board for meats and another for fruits and vegetables if possible. Never reuse a plate that held raw meat unless it has been washed. Cooking Temperatures Use a food thermometer to make sure meat reaches a safe internal temperature. Chicken and turkey: 165°F (74°C) Ground beef, pork, and sausage: 160°F (71°C) Beef, pork, lamb, and veal steaks, chops, and roasts: 145°F (63°C) followed by a 3-minute rest. A thermometer is one of the best investments a beginner cook can make. Safe Food Storage Keeping food at safe temperatures helps prevent harmful bacteria from growing. Cold Foods Your refrigerator should stay at 40°F (4°C) or below, and your freezer should be 0°F (-18°C). Store: Raw meat on the bottom shelf to prevent drips. Dairy products refrigerated after use. Leftovers in shallow containers. Prepared foods covered tightly. Refrigerate leftovers within 2 hours after cooking (or within 1 hour if the room temperature is above 90°F). Most leftovers should be eaten within 3 to 4 days. Keeping Hot Foods Safe Hot foods should remain at 140°F (60°C) or higher until served. If you're serving food buffet-style: Keep soups and sauces warm in a slow cooker. Cover foods whenever possible. Stir occasionally to maintain even temperature. Never leave cooked food sitting at room temperature for more than two hours. Clean as You Go Professional cooks clean while they cook, and beginners can benefit from this habit too. As you cook: Wash measuring cups after using them. Wipe countertops regularly. Put ingredients away when you're finished with them. Rinse mixing bowls while food is cooking. Load the dishwasher as you work. A clean workspace makes cooking easier and cleanup much faster. Build Confidence One Recipe at a Time Every great cook started as a beginner. Focus on learning one new skill with each recipe, stay organized, and don't be afraid to make mistakes—they're part of learning. By practicing mise en place, using your stove and oven safely, handling food properly, and storing leftovers correctly, you'll build confidence every time you step into the kitchen. At Cook Along With Mitch, we're here to help you become comfortable in the kitchen with simple recipes, easy-to-follow techniques, and practical tips that make cooking fun and rewarding. So gather your ingredients, get organized, and let's start cooking!

Walking into a kitchen supply store for the first time can feel overwhelming. Rows of gadgets, dozens of pan sizes, and shelves of "must-have" tools can make you think you need to spend a small fortune before you can even boil water. The truth is, you don't. A well-stocked beginner kitchen can be built with a manageable list of versatile, durable basics. Here's what actually matters when you're starting out - by category so you know exactly what to prioritize first. Cookware: The Foundation A good chef's knife This is the single most important tool in your kitchen. An 8-inch chef's knife handles almost every cutting task — chopping vegetables, slicing meat, mincing herbs. Buy one quality knife rather than a full block set; you'll use it for 90% of your prep work. Cutting board Get at least one large cutting board (wood or plastic). A second smaller one is handy for keeping raw meat separate from produce. A stainless steel or nonstick skillet (10–12 inch) This is your workhorse pan for eggs, sautéing vegetables, searing meat, and more. Nonstick is more forgiving for beginners, especially for eggs and delicate fish. A medium saucepan (2–3 quart) Perfect for sauces, boiling small batches of pasta, rice, or oatmeal, and reheating soups. A large stockpot (6–8 quart) Essential for pasta, soups, stocks, and boiling larger quantities of anything. A baking sheet Useful well beyond baking — roasting vegetables, cooking bacon, or reheating leftovers in the oven. Utensils: Small Tools, Big Impact Wooden spoon or silicone spatula — for stirring and mixing without scratching pans Tongs — for flipping meat, tossing salads, and serving pasta A fish spatula or slotted turner — flexible and thin enough to flip delicate foods A whisk — for eggs, sauces, and batters A vegetable peeler — faster and safer than trying to peel with a knife A box grater — for cheese, vegetables, and citrus zest Measuring Tools Accurate measuring makes a big difference, especially in baking. Measuring cups (both dry and liquid versions) Measuring spoons A kitchen scale — not essential on day one, but a worthwhile upgrade once you start baking more seriously Prep and Storage Mixing bowls (a nested set in a few sizes covers most needs) A colander — for draining pasta and rinsing produce Food storage containers — for leftovers and meal prep Do You Need These Right Away? Not everything on a "complete kitchen" list is necessary for your first month of cooking. Here's a simple way to prioritize: Buy immediately: chef's knife, cutting board, skillet, saucepan, mixing bowl, measuring cups/spoons, wooden spoon, tongs Add soon after: stockpot, baking sheet, whisk, colander, storage containers Upgrade later: kitchen scale, specialty pans (cast iron, Dutch oven), stand mixer, food processor A Few Tips Before You Shop Prioritize quality over quantity. One good chef's knife beats a twelve-piece knife block full of dull blades. Multi-purpose beats single-purpose. A good skillet can sear, sauté, and fry. Avoid gadgets that do only one narrow task unless you'll use them often. You don't need matching sets. Buy pieces individually based on what you'll actually use, rather than paying for a bundled set with items you'll never touch. Secondhand is a great option. Cookware, in particular, holds up well used, and you can often find quality pieces at thrift stores or estate sales for a fraction of retail price. Final Thoughts Building a kitchen doesn't happen overnight, and it shouldn't. Start with the essentials, get comfortable using them, and let your growing cooking habits guide what you add next. The best kitchen tools aren't the ones sitting unused in a drawer — they're the ones you reach for every single day.