The Vitals: the recipe: Traeger Baby Back Ribs Vol 5 the smoker: Traeger Ironwood 885 the time: about 3 hours the full nelson: easiest traeger ribs yet
I don't know why I started my focus on Traeger mastery with ribs. Maybe it's because brisket takes way too long? Or that salmon just comes out so darn good like every time and there's not that much to master? Whatever the reason, I am committed to figuring ribs out and I think I might really be on to something here.
I first came across Nihari at the Pakistani Curry houses of Los Angeles. True hole in the wall joints whose smokey tandoori ovens would set me off in a spiced meat frenzy. Fragrant biriyanis, the paella of the Indian subcontinent, and haleem are specialties here, the latter being a porridge of wheat, meat and fragrant spices. Just as stand out is Nihari, one of the best beef curries of all time, the G.O.A.T of beef curries if you will.
I had this brisket lying around and well, it got me thinking . . .
(more…)
I was gifted a copy of Sunday Supper's by Suzanne Goin some 15 years ago. In that time I have probably prepared a handful of recipes which is more a reflection of the involvement the book requires. Broken up be Seasons, you would be wise to stick to the one you are currently in and have access to a good Farmer's Market. True to the chef's resumé and accolades, this book is not for the novice cook nor a busy weeknight.
But my God is this Sunday Supper's Brisket worth the effort. It has become my new night before Christmas Eve dinner tradition. And when you make it, it might become yours as well . . .
So McRib is back and I got excited. I mean, it's the McRib . . . the only sandwich at McDonald's thats as McDonalds as the freaking Big Mac. Now it has been more than a minute since I have had one and I just couldn't eat a McRib and post about it.
I had to make it better.
So here it is, My McRib hack, which I swear to whatever higher power you believe in, is worth the minimal time to make. Take my advice and find yourself a local Carniceria/Mexican Grocery store for all the ingredients listed futher down. And fasten your seatbelts, because this McRib is gonna take you south of the border.
It's 47 degrees outside, football is in full swing and it's high time I figured out a real deal Texas chili recipe. Spoiler alert: I used tomatoes. Yeah, I did. And I used ground beef, albeit coarse ground aka chili grind from a butcher shop called Longhorn Meats. No beans though, and that deep hue of red was from making my own chili powder. I even have two versions for you and my inspiration came from an award winning recipe from the Terlingua International Chili Championship.
I told you it was real deal.
The Vitals:
the spot: Sandy's Hamburgers 603 Barton Springs road Austin TX 78704
the eats: cheap burgers
the bucks: cheeseburgers for $5, a double will run $6.40
the full nelson: a nostalgic burger experience fueled by freezer to table fare
Sandy's Hamburgers puts their frozen custard out there front and center. Sure it's on the signage but if you do a little digging you might find more skeptical critics throw their weight to getting the custard vs the savory fare. I would do the same but I doubt I'll ever go back here again.
But I still think you should. At least once. And here's why.
The Vitals:
the spot: Red Rocket Weiner Wagon a pop up in Austin TX
the eats: Serious Hot Dogs
the bucks: $10.50 for the classic, $13.50 with brisket chili
the full nelson: Craft BBQ queens elevate a hot dog from stadium food after thought to premium tailgate food
Red Rocket Dogs just might be the breakthrough the hot dog world needs. Changing the game on what a premium hot dog experience means, much like the chef driven burger of the early 2000s, this is a hot dog I would gladly drop over $10 for. And finally, I can agree with that controversial debate on Twitter that a hot dog is a sandwich.
Because this one totally is.
The Vitals:
the spot: Terry Black's Barbecue tested in Austin TX + location in Dallas TX
the eats: Beef rib, brisket, spare ribs, sausage, turkey and whatever sides you feel
the bucks: plan on $15 person
the full nelson: easy access, top tier Austin BBQ with an Old school Texas vibe
Terry Black's Barbecue most definitely makes the 10 best list of Austin BBQ round ups. In casual conversation, Terry Black's may get drowned out by names like Franklin BBQ or La Barbecue, which can add cookbooks, TV shows and a cult like following to their names. But that's not to say Terry Black's doesn't deserve a cookbook or a feature on a show like Best Thing I Ever Ate.
You ask me, they got the best darn classic Texas sausage link in town.
It's a hearty, comforting Mexican icon. Superb in tacos, burritos, over rice or even just in a damn bowl, Pork Chile Verde is a staple on both sides of the border. Thanks to one of Food & Wine's Best of the Best cookbooks from years back, I stumbled upon a Rick Bayless version where chunks of pork shoulder are braised slowly in an oven along with tomatillos, cilantro and pickled jalapeños. Despite countless versions of Pork Chile Verde out there, I have yet to steer from this one. And my cookbook has the stains to prove it.
Here is how you make it.
The Vitals:
the spot: DeSano Pizza tested in Austin TX + locations in Nashville, Los Angeles and Charelston SC
the eats: Neapolitan Pizza
the bucks: small pies for $12, large pies for $21, plan on $15 person
the full nelson: Real Deal Neapolitan pizza that can satisfy the non pizza elites
There are two kinds of pizzas in this world. One is the kind you crave at 2am, ideally by the slice at a place like Joe's Pizza in NYC. The other kind of pizza is the one you might have had to make reservations for, perhaps a week or six in advance. DeSano Pizza tastes like the latter though far more accessible and kinda satisfies that 2am vibe as well.
I don't always drop $40 a pound for steaks. But some things are worth it. Like birthdays. For my annual revolution around the sun, the Mrs. scored me two premium steaks: local(Texas) Wagyu Ribeyes from a couple local butcher shops. Suffice to say these are premium butcher shops and we ate well that day. Which one was actually worth the money?
Keep scrolling, friend.
The Vitals:
the spot: Spicy Boys Fried Chicken 1701 E. 6th St. Austin, TX 78702
the eats:bone in fried chicken
the bucks: $11
the full nelson: how to get hooked on dark meat chicken
I've been eating fried chicken all wrong. I like white meat. And I order white meat almost every time. The thing is, you can't do that at Spicy Boys Fried Chicken. It ain't on the menu. And it's because like most awesome chefs, they know their food better than you.
A couple years ago I found myself at a street fair and the aroma of grilled kabobs from a Vietnamese food stand caught my attention. Meaty, juicy and flavorful, I asked the vendor what cut of meat he used. The answer was what I suspected but still surprised me: pork shoulder. I walked away determined to figure out how to make this at home.
The Vitals:
the spot: Antonella's Italian Kitchen 841 Conestoga road Bryn Mawr, PA 19010
the eats: Meatball Hoagie
the bucks: $9
the full nelson: when your meatball fix needs a double shot of gluttony
The Vitals: the spot: Hot Chick 7th N 17th Street Richmond VA 23129 the eats: Fried Chicken meals + Fried Chicken Sandwiches the bucks: $11-$15 a person the full nelson: Better Nashville Hot Chicken than I had in Nashville . . .
The Vitals: the spot: Central BBQ 147 E. Butler Ave Memphis TN +multiple locations in Memphis and Nashville the eats: Ribs, pulled pork, pulled chicken, mac and cheese, collard greens the bucks: $15 a head for meats by the pound and sides, sandwiches run under $10 the full nelson: a Memphis BBQ institution that disappointed . . .
Central BBQ in Memphis Tennessee has its fans, of this I am sure. Yeah I could tell you their high score on Yelp and the fact that they make the rounds of best BBQ in Memphis lists. But I like to source my own intel from, well, you:
(more…)
The Vitals: the spot: Green River BBQ 131 Highway 176 Saluda NC 28773 the eats: Pulled Pork, Ribs, Tomato Pie, Collard Greens the bucks: $10 a head when you order meats by pound + sides the full nelson: decent BBQ in a cozy North Carolina mountain
Green River BBQ had a tough act to follow. The day before me and my crew had an epic Eastern Carolina BBQ lunch from The Pig in Chapel Hill N.C. and that was some of the best barbecue I have had in years. Green River BBQ at best might make for a decent lunch stop when trekking in the mountains of North Carolina but you will be getting your pulled pork fix and that is seldom a bad thing. (more…)
It has been a minute since I have been at the kitchen, or should I say the grill? After three weeks of road tripping I found myself longing to experiment with takeout comfort foods at home. Which found me wanting cross this one off the bucket list: Seekh Kabob.
Thanks to the internet and a global pandemic, I really had no excuse not to figure this one out. Added bonus: I made my very first chutney. Spoiler alert: it's as easy as making salsa (more…)
The Vitals: the spot: The Pig Whole Hog BBQ 630 Weaver Dairy Road Chapel Hill N.C. 27514 the eats: Pulled Pork, Pork Ribs, Pork Cheek, you get the idea the bucks: $10 a head if you're doing meats by the pound the full nelson: why folks from North Carolina love their bbq
The Pig Whole Hog BBQ is pretty much exactly that. A whole hog that has been rendered oh so tender with robust with flavor that can only come from whole hog cooking. And The Pig ain't serving up your average swine either. Their pork is locally raised, hormone and antibiotic free. Plus you can get pulled pork sandwich for $6 bucks. My kinda spot. (more…)
The Vitals: the spot: Brotherton's Black Iron Barbecue 15608 Spring Hill Lane #105 Pflugerville TX 78660 the eats: Brisket by the pound, Brisket Bahn Mi, Boudin the bucks: $13-$20 a person depending on whether you go sandwich or plate the full nelson: Central Texas Craft BBQ in the northern environs of greater Austin
Brotherton's Black Iron Barbecue in someways is part of the Central Texas barbecue new wave that started with Franklin's BBQ in 2009. Unlike Franklin's, the line isn't excessive and it's not part of the East Austin BBQ lineup. In fact Brotherton's technically isn't even in Austin. It's in Pflugerville, a town about 15 miles north of downtown Austin. But they got a brisket worth waiting in line for and they got the vision to put that brisket into a Bahn Mi. Yeah, Brotherton's is a real find. (more…)
The Vitals: the spot: Steak 'n Shake vs Freddy's Frozen Custard and Steakburgers locations throughout US the eats: double steakburger w/ cheese. the bucks: Steak 'n Shake: $3.99 Freddy's: $5.89 the full nelson: a smashed burger chain throw down!!
Steak 'n Shake vs Freddy's: a smashed burger chain throw down. Being a childhood fan of Steak 'n Shake, it seems ridiculous that I'm finally getting around to writing about this spot. But perhaps it was all mean to be. Enter Freddy's Frozen Custard and Steakburgers, a relatively new player in the burger chain world and a burger I did not have the pleasure of growing up on. A tried and true veteran vs the young hot shot rookie. Who comes out on top? (more…)
The Vitals: the spot: Giovanni's Deli 4309 Landis Ave Sea Isle City, NJ 08243 the eats: Sopresatta Special, build your own combo(the Ali) the bucks: $8-$12 the full nelson: my fav Italian American deli on the South Jersey Shore
I've been coming to Giovanni's Deli for the last 5 summers, pretty much every time I'm down at the Jersey Shore. I have my in-laws, who hail from the Philly area, to thank for making me a Giovanni's Deli regular. This is a deli that just feels like home. A home away from home built on cured meats and killer hoagie rolls. Now let's talk about what you need to order . . . (more…)
The Vitals: the spot: Three Fold Noodle and Dumpling Co 611 S. Main St. Little Rock AR 72201(one of two locations) the eats: The Half and Half - Dumplings + Noodles the bucks: $10 the full nelson: legit dumplings in a slick setting that makes you respect the Little Rock food scene
Three Fold Noodle and Dumpling Co is the kind of place you want to have in your neighborhood. I've been to Little Rock once before, over 20 years ago and me thinks the food scene has changed a lot. Slick atmosphere, authentic Chinese fare and affordable prices make a statement in any city and that's what makes Three Fold Noodle a total gem. Now let's talk about what you need to order . . . (more…)
The Vitals: the spot: La Tunita 512 2400 Burleson road Austin TX 78741 the eats: Birria de Res tacos the bucks: $2 a taco, $3 for the consommé with meat, $3 for the queso taco. plan on $10 a person the full nelson: a signature taco trend lands in Austin
With a belly full of braised short rib tacos I present to you perhaps the most important taco trend hitting the US: Birria de Res Tacos. If you caught my post last year about Birrieria Gonzalez in Los Angeles, you caught wind that the Tijuana method of cooking beef in an earthen oven, cooked till falling part, and served with an intense earthy chilé studded broth had been sweeping the city. Well now it's here in Austin TX. And it's done with . . . brisket. (more…)
The Vitals: the recipe: Traeger Baby Back Ribs Vol. 1 + 2 the smoker: Traeger Ironwood 885 the time: Vol 1: 3+ hours Vol 2: 7.5 hours the full nelson: A masterpiece is a work in progress but my belly is motivated for the finish line
Ok everybody, so you probably know I recently got a Traeger grill. Since moving to Austin, the land of smoked meats, my backyard grilling escapades have been exclusively an open fire affair where I unleash my inner Argentinian Asado. Well, now that I got a grill that excels at smoked meats it became time for me to begin my journey of Traeger Baby Back Ribs. Here comes my exploits aptly titled Volumes 1 and 2. (more…)
The Vitals: the spot: Southside Market & BBQ 534 Highway 71 Bastrop, TX the eats: Hot Gut Sausage, spare ribs, pork steak, coleslaw, pinto beans, potato salad the bucks: $15 a head if you're looking for a proper spread by the pound the full nelson: the oldest bbq in Texas but not the best
Southside Market & BBQ is the oldest barbecue restaurant in Texas. Their sausage is of legend and their history is very much the evolution of Central Texas Barbecue whose primetime star, brisket has popped up at in barbecue joints nationwide over the last few years. Southside Market has been on my bucket list for a long time and as luck would have it, in the age of Covid-19, their Bastrop location has a drive thru so there I went. (more…)
The Vitals: the spot: Peace Bakery & Deli 11220 N. Lamar Blvd Austin TX 78753 the eats: Shawarma plate, falafel plate, hummus, tabouli the bucks: $7-$14 the full nelson: Middle Eastern eats on par with the best I have had in the Dearborn/Detroit area. Basically as good as it gets w/o needing a passport
It has been way too long since I've posted about a restaurant mostly because of Covid-19 and the fact that Bang for your Burger Buck has evolved into a catch all for recipes and all sorts of food adventures. My last post was for Eid and the hummus recipe I shared there got me thinking about the best Middle Eastern food I have had in Austin. Time to take a bite into Peace Bakery. (more…)
You're gonna want to make this salsa part of your taco night program. Trust me. This is what you will need.
(more…)
If this is your first encounter with an authentic Italian bolognese, let me offer a warning and a promise.
This is not a quick sauce. This is ragù alla bolognese, and it requires time — three hours of gentle simmering, closer to four if you start the clock from prep to finish. And it is absolutely worth it.
This recipe comes from one of the most trusted voices in Italian home cooking: Marcella Hazan. Her approach is disciplined, minimalist, and deeply Italian. No garlic. No herbs. No shortcuts. Just technique, patience, and respect for ingredients.
If you want the deeper why behind this cooking adventure, I unpack it over on World’s Greatest Dad, the Substack companion to my podcast. But here, we cook.
True bolognese is not “meat sauce.”
It’s a slow emulsification of meat, dairy, wine, and tomatoes. Milk goes in before the wine. Tomatoes are restrained. The sauce simmers quietly until everything melts into something richer than the sum of its parts.
This is the version served in Bologna — not the red, garlic-heavy sauces most Americans associate with the name.
1 tablespoon vegetable oil (I used bacon fat)
3 tablespoons butter
1/2 cup finely chopped celery
2/3 cup finely chopped carrot
2/3 cup finely chopped onion
3/4 pound ground chuck
Salt and black pepper
1 cup whole milk
1 cup dry white wine (I used red — a weeknight Bordeaux from Trader Joe’s)
A small dash of ground nutmeg
1 1/2 cups canned Italian tomatoes, crushed
(I blended whole canned tomatoes)
Pasta for serving (pappardelle works beautifully; tagliatelle is traditional)
Grated Parmesan cheese, to serve
Heat the bacon fat or oil in a heavy-bottomed pot or Dutch oven over medium heat for a full five minutes — just until it’s shimmering but not smoking.
Add the celery, carrot, and onion. Cook gently until the onion is translucent and the vegetables are soft.
Add the ground beef with a pinch of salt and pepper. Cook, breaking it up with a wooden spoon, until the meat loses its red color and turns gray-brown.
Add the milk and let it simmer slowly until it fully evaporates.
Stir in the nutmeg.
Add the wine and let it simmer until completely evaporated.
Add the tomatoes, bring the sauce just to a bubble, then reduce the heat to the lowest possible simmer.
Pro tip: move the pot to a burner that can actually maintain a gentle simmer — usually the small one no one uses.
Let the sauce simmer for three full hours, stirring occasionally.
After two hours it will look finished. It isn’t. Let it go.
Toss with cooked pasta and serve with grated Parmesan at the table.
After browning the meat and vegetables.
It starts to resemble sauce — don’t be fooled, it still isn't the ragu we are looking for.
This is not a weeknight sauce — but it is a weeknight meal.
Bolognese improves overnight. Reheat it gently in the oven so the bottom doesn’t scorch, boil fresh pasta, and dinner takes care of itself.
This is the payoff.
My wife’s verdict: “It tastes like restaurant.”
And that’s the truth of it. Great restaurants trade time for flavor — hours most home cooks aren’t willing to invest.
Hazan’s real gift isn’t just the recipes, but the wisdom behind them. Her book remains a food bible decades later. Buy it. Cook from it. Even if this bolognese becomes a one-and-done, you’ll never eat it the same way again.
As 2025 comes to a close, I’m struck by the miles I traveled to land on the best bites of 2025.
This list took me from Austin to Seattle, France-adjacent decadence to Japan hotel lounges, and all the way to Korea for one of the most prized beef experiences on Earth.
It wasn’t easy to land on these nine restaurants. As always, variety was key and perhaps this year more than most, extravagance shaped the list. But as always, great food doesn’t mean a license to spend. Every one of the best bites of 2025 offers the same thing: value, but with a degree of context.
And with that, let’s dive into the best bites of 2025!!
The Vitals: the spot: Jabs Burgers and Fries 111 Congress Ave., Austin, TX 78704 the eats: Excellent Smash Burgers the bucks: $ the full nelson: Some of the best Bang for your Burger Buck Smash Burgers in town
There’s smashed burgers and then there is Bang for your Burger Buck. IYKYK.
JABS delivers a textbook smash burger using Creekstone Farms beef, crisp edges, and a burger sauce so addictive it immediately reminded me of Raising Cane’s sauce energy. Simple, flawless, and priced like someone still remembers burgers are supposed to be affordable. In a city allergic to simplicity, JABS keeps it simple and that's exactly right when making a smashed burger you crave over and over again.
The Vitals: the spot: Burnt Bean Co 108 S Austin St, Seguin, TX 78155 the eats: athe burger only available on Thurs and Fri + all the BBQ the bucks: $$ the full nelson: One of the most exceptional Barbecue restaurants in Texas makes one mean burger
Yes, Texas Monthly’s #1 BBQ restaurant also served me the best lamb of my life. The lamb breast is smoked till meltingly tender, the smoke balances the gaminess of lamb fat, and then paired with pillowy housemade naan and a chermoula so balanced it stopped the table cold. This wasn’t BBQ flexing — this was a chef showing restraint, confidence, and world-class technique.
The Vitals: the spot: Juniper 2400 E Cesar Chavez St UNIT 304, Austin, TX 78702 the eats: Egg Custard(off the tasting menu) the bucks: $$$$ the full nelson: A dish one might expect at The French Laundry
This is as close as I've ever come to eating at the acclaimed The French Laundry in Yountville — and that is high praise.
Silky, restrained, and technically perfect, this egg custard was a reminder that greatness often whispers. Like so many dishes off the tasting menu at Juniper, days of work go into crafting dishes that seem to fade away in seconds off the plate but stay in one's memory for a lifetime.
The Vitals: the spot: David Doughies 2427 Webberville Rd, Austin, TX 78702 the eats: Artisanal Bagels the bucks: $-$$ the full nelson: a bagel to make an NYer jealous
A three-day bagel process will do that. The housemade pastrami lox is excellent, but it’s the bagel itself — chewy, structured, deeply flavorful — that steals the show. When the bread makes the protein take a back seat, you’re dealing with something special.
The Vitals: the spot: Le Calamar 1600 S 1st St Suite 100, Austin, TX 78704 the eats: Chicken Wing inspired by one of the most revered living chefs today, Gnocchi, Snapper Ceviche, Mutton Snapper in Salsa Matcha the bucks: $$$ the full nelson: the fanciest chicken wing God could have imagined.
This wing is based on Pierre Koffmann’s legendary trotter dish where a pig's foot is deboned, and stuffed with chicken, sweetbreads and morels — and yes, it’s as decadent as that sounds.
Chef Casey Wall takes his own spin with chicken wing instead of trotter, huitlacoche in place of morels and grills it over Japanese charcoal. At $8 a wing you don’t order a dozen. You commit to savoring each bite slowly. And once you do, you’ll understand why some dishes exist purely to haunt you. And possibly cause gout.
The Vitals: the spot: Moto Pizza locations throughout Seattle, tested at T-Mobile stadium the eats: Root Pizza the bucks: $$ the full nelson: My fav version of Detroit style pizza to date
Moto proves that Detroit-style pizza isn’t a novelty — it’s a canvas. Creative riffs, bold toppings like dungeness crab, and a respect for the genre that shows how much room this style still has to grow. Seattle quietly became one of my favorite pizza cities this year because of places like this.
Oh and they even have an outpost at T-Mobile Park where the Seattle Mariners play. Huge upgrade from a hotdog swimming in water.
The Vitals: the spot: Top Roe 120 W 5th St, Austin, TX 78701 the eats: Matcha Pot De Creme the bucks: $$$ the full nelson: Proof that the matcha craze has merit
I love Chocolate Pot De Creme, one of my all time fav desserts. It is a hard sell to steer me away from chocolate too. But Matcha makes a compelling exception.
Like chocolate, matcha offers bitter notes which is compelling in any sweet and fat ladened dessert. Matcha provides remarkable balance in a pot de creme and this dish exemplifies balance.
And I suppose caviar didn't hurt it much either. Though sprinkle of sea salt could have made a similar point too and for less $$$.
The Vitals: the spot: Grand Hyatt Fukuoka 1 Chome-2-82 Sumiyoshi, Hakata Ward, Fukuoka, 812-0018, Japan the eats: Grand Club lounge the bucks: $$ the full nelson: best hotel food I have ever had and some of the best food of the trip
Imagine starting your breakfast ritual every morning with a bowl of sashimi over rice(Kaisen don) that featured impeccable fish and rice. And then you moved on to a breakfast buffet with silk scrambled eggs, artisanal breakfast sausages and delightfully rich sauces like mentaiko(sauce/dip made from fish roe) and a velvety green sauce that is a special of the hotel. Suddenly hotel dining doesn't seem like a cop out.
Though I only hit the cocktail and hors d'oveurs once, I will forever remember they had bottles of Japanese single malt scotch out for you to pour at will. Grand Hyatt Fukuoka's Grand Club Lounge will make you not want to explore Fukuoka Japan because the food and value are just that good.
The Vitals: the spot: Hanwoo Beef Market experience from Airbnb the eats: Korean BBQ featuring Hanwoo Beef aka the "Kobe beef of Korea the bucks: $$ the full nelson: The ultimate beef lover experience featuring Korean BBQ
The best beef I have ever had in my life was from Seoul Korea. And thanks to the exchange rate, it wasn't even that pricey. An AirBnB experience set us up along with fellow foodies from all over the world to experience a tour of this massive industrial food market. From there we went to a restaurant who cooks the beef you purchase from the market.
Eating this beef is like eating Tuna belly sushi or toro. With minimal seasoning one relishes the marbling and flavor that truly has no equal. Sorry Kobe beef. Sorry NYC steakhouses. Seoul Korea got the best beef Ali Khan Eats has ever had.
Walk into most grocery stores and you’re hit with choice paralysis:
Most grocery stores try to make money on food.
Costco makes its real money before you even walk through the door.
Membership fees generate billions in high-margin revenue every year. That allows Costco to:
Costco warehouses are loud, crowded, and borderline hostile on weekends.
And yet people love shopping there.
Why?
“If Costco sells it, it’s probably good—and priced fairly.”That trust removes friction. You don’t comparison shop. You just throw it in the cart.
Online grocery promised speed. Luxury grocers promised vibes. Discount grocers promised chaos prices.
Costco promised one thing:
We won’t rip you off.That promise—kept consistently for decades—is why Costco customers aren’t just shoppers. They’re evangelists. And in a moment where grocery inflation, shrinkflation, and price fatigue dominate consumer behavior, that trust matters more than ever.
Costco’s victory isn’t just about groceries.
It’s about where consumer culture is heading:
If you liked this breakdown, the full episode dives deeper into:
Cold weather calls for comfort, but that doesn’t mean you have to dive into a pot of heavy beef chili every time the temperature dips. This White Bean Chicken Chili hits all the cozy notes and keeps things light enough to eat on a Tuesday night without throwing your whole health routine off the rails.
It’s hearty, it’s bright with lime, it’s got backbone from cumin and roasted chiles, and it cooks in the amount of time it takes to watch half an episode of Bluey with your kids. Win-win.
Below is how I make it — including a little technique that guarantees tender chicken breast instead of the dreaded rubbery mess.
Chicken breast and chili don’t usually belong in the same sentence. One cooks fast; the other usually simmers forever.
But this recipe flips that dynamic by:
Building flavor up front with aromatics, spices, and roasted chiles
Poaching the chicken gently so it stays juicy
Using white beans two ways: whole for heartiness + partially blended for thickness
Finishing with lime and Maggi (or fish sauce) for depth and brightness
This is weeknight cooking at its smartest.
Base & aromatics
1 tbsp reserved bacon fat (olive oil or any neutral oil also works)
1/2 cup minced onion
2 tsp cumin, plus more to taste
2 (4.4 oz) cans roasted green chiles, drained
2 tsp Mexican oregano
1 tsp kosher salt, plus more to taste
1/2 tsp cayenne, plus more to taste
1.5 tbsp chopped garlic
Protein & bulk
1 lb chicken breast
2 cans cannellini beans, drained and rinsed
Liquid & finishers
4 cups chicken stock
1/3 cup chopped cilantro
1/4 cup lime juice
2 tbsp Maggi sauce (or fish sauce), more to taste
Garnish (optional but recommended)
Avocado
Shredded cheese
Tortilla chips
Heat bacon fat in a Dutch oven or heavy-bottomed pot over medium heat.
Add the onion and cook until soft and translucent — no browning. You want sweetness, not char.
Stir in the cumin, Mexican oregano, salt, garlic, and cayenne. Cook 1–2 minutes until fragrant.
Everything goes in at once: chicken breast, broth, roasted chiles, and cannellini beans.
Bring the pot to a gentle simmer.
Start checking the internal temperature at the 7-minute mark.
Pull the chicken out when it hits 155°F, not a degree more.
If the broth doesn’t fully cover it, flip it occasionally.
This is the key to chicken that shreds beautifully without turning stringy.
Let it rest on a cutting board for 10 minutes.
Use an immersion blender to partially blend the beans right in the pot.
You’re aiming for about 20–30% blended — enough to give body, while leaving most beans whole for texture.
No immersion blender?
Scoop out a cup of beans + broth, blend in a food processor, and return to pot.
Add lime juice, Maggi sauce (or fish sauce or even Worcestershire), and adjust salt and cumin to taste.
Shred or hand-pull the chicken (my preference) and stir it into the chili.
Serve immediately for the best texture.
The chicken will firm up with every reheat, so this is one of those dishes that’s best eaten fresh — or cooled fully and reheated gently.
This chili is extremely flexible:
Avocado adds richness
Shredded cheese makes it feel more “chili-like”
Tortilla chips add crunch
More lime brightens
A dusting of extra cumin brings warmth
If you want it even heartier, add extra beans or corn.
If you want more heat, bump the cayenne or add a diced jalapeño to the onions.
This White Bean Chicken Chili is exactly what cold weather cooking should be: comforting, flavorful, and light enough to keep you on track. It’s also fast, dad-friendly, and the kind of recipe you can make on autopilot once you do it once.
If you make it, hit me in the comments — and tell me your stance on the eternal question:
Can chicken chili still be called chili?
I know what I think.
Fast food used to solve two problems: time and money.
You didn’t go to McDonald’s because it was amazing. You went because it was fast, predictable, and cheaper than cooking at home. It was the culinary equivalent of an emergency exit—never glamorous, but always reliable.
That deal is officially dead.
Fast food in 2025 is expensive, slower than advertised, and somehow still serving the same food it did in 2019—just with higher prices and smaller portions. Combo meals pushing $14. Delivery apps adding “convenience fees” that feel suspiciously like punishment. At some point, fast food forgot what it was supposed to fix.
And here’s the part nobody saw coming:
Gas stations noticed.
After publishing my episode on why gas stations are becoming the new fast food, my inbox and comment section lit up.
People weren’t arguing.
They were recommending.
Burgers and tacos at Texas gas stations.
Fried chicken in Louisiana that locals swear by.
Late-night hoagies in Philadelphia that somehow outclass national sandwich chains.
Gas station food isn’t a punchline anymore—it’s a movement.
Creators like JL Jupiter have been documenting these spots for years, and now the broader food world is catching up. What used to be desperation dining has turned into something else entirely: value-driven, context-aware eating.
For decades, gas station food meant roller dogs and regret. You ate it only if hunger outweighed dignity.
But while fast food chains were busy chasing “premium” pricing and branding themselves like mid-tier restaurants, gas stations quietly upgraded—without pretending to be something they’re not.
Enter C-store cuisine.
Buc-ee’s.
Wawa.
Sheetz.
Casey’s.
These places asked a radical question:
What if we just fed people… reasonably well?
No judgment. No lifestyle branding. Just hot food, fast service, and prices that don’t make you question your life choices.
The secret isn’t culinary innovation—it’s context.
You didn’t plan to eat at the gas station. You’re already there. You’re hungry, tired, and probably mid-road trip. Expectations are low. And when something clears that bar—even slightly—it feels like a win.
That’s why a decent taco at a Chevron feels heroic.
That’s why a hoagie at 11:43 p.m. can feel emotionally stabilizing.
Gas stations don’t promise excellence. They promise convenience. And when they exceed expectations, people remember.
Wawa isn’t a gas station in the Northeast—it’s infrastructure. The company reportedly sells over 100 million hoagies a year, which tells you everything you need to know. Are they the best sandwiches you’ll ever eat? No. Are they the most reliable at midnight? Absolutely.
Buc-ee’s took things further. Somehow, America collectively agreed that brisket chopped next to windshield washer fluid was acceptable. Texas Monthly didn’t just review Buc-ee’s barbecue—they investigated it. That’s when you know something cultural has shifted. Is it the best BBQ in Texas? No. Is it good enough to plan a road trip around? Yes.
Sheetz leaned fully into indulgence. Mozzarella stick burgers. Loaded fries. Food that understands the assignment: comfort, speed, zero judgment.
Then there’s 7-Eleven, the wild card. Many U.S. locations are still playing hot-dog roulette. But 7-Eleven Japan? Elite. Their egg salad sandwich has its own fanbase, and plans are underway to bring versions of that model stateside. If they import the discipline—not just the product—they could change the game. If not, we’re still rolling the taquito dice.
Gas stations aren’t replacing fast food because they’re better restaurants.
They’re replacing fast food because people are tired.
Tired of overpaying.
Tired of upsells.
Tired of disappointment.
In an economy where value beats vibes, the places that win are the ones that feed you without asking questions. Gas stations understand that better than most brands chasing relevance on TikTok.
Fast food tried to become aspirational.
Gas stations stayed practical.
And practicality is winning.
Not every gas station is good. Most are still a gamble. But the direction is clear.
The future of fast food isn’t a drive-thru.
It’s a hot case next to a gas pump.
And judging by the recommendations flooding my inbox—from Texas burgers to Louisiana fried chicken to Philly hoagies—the people have already voted.
In 2025, this makes perfect sense.
Trader Joe’s looks like a grocery store.
It smells like a grocery store.
It even feels like a grocery store — right up until you try to make an actual meal.
That’s when you realize something important:
Trader Joe’s isn’t really a supermarket.
It’s a very charming illusion.
And honestly? That illusion might be its greatest achievement.
Traditional grocery stores are built on choice.
Trader Joe’s is built on mercy.
You won’t find 17 brands of pasta sauce here. You’ll find one. And Trader Joe’s has already decided it’s “the good one.” You’re welcome.
This isn’t about limiting options — it’s about limiting anxiety.
In a world where food decisions feel like unpaid homework, Trader Joe’s quietly says, Relax. We got this.
That’s not a grocery strategy. That’s emotional labor.
Here’s the take that makes Trader Joe’s fans nervous:
Trader Joe’s behaves more like a convenience store than a supermarket.
Most of the food is:
Pre-flavored
Pre-marinated
Pre-cooked
Frozen, sauced, or halfway to dinner already
It’s food for people who love eating…
but don’t necessarily love cooking.
Or planning.
Or deciding.
You’re not wandering aisles.
You’re being gently guided.
This isn’t shopping.
This is culinary autopilot — with better fonts.
Trader Joe’s feels affordable for a few reasons:
Smaller portions
Friendly packaging
Prices that don’t immediately cause regret
But value isn’t just about price. It’s about usefulness.
You can leave Trader Joe’s with:
Four snacks
Two dips
One frozen thing you’re excited about
And still no actual dinner.
That’s not a mistake.
That’s the design.
Trader Joe’s optimizes for discovery, not completeness.
It wants you delighted — not stocked for the week.
Here’s the real magic trick.
In a stressed-out food economy, Trader Joe’s didn’t replace grocery stores.
It replaced decision-making.
When people are tired, overworked, underpaid, and overthinking every purchase, they don’t want more options. They want fewer decisions they can trust.
Trader Joe’s understood that before most retailers did.
And millions of shoppers responded with the same thought:
Thank God.
That depends on what you need.
If you want:
Discovery
Comfort
Snacks with personality
Dinner-adjacent solutions
Trader Joe’s is undefeated.
If you want:
One-stop grocery shopping
Meal planning
Control
You’re going to Costco. Or a real supermarket. Or therapy.
I go deeper into how Trader Joe’s fits into America’s obsession with value — alongside Costco, Whole Foods, and even Buc-ee’s — in this week’s episode of Outrageous Foods.
👉 Watch the full episode on YouTube
Trader Joe’s works because it doesn’t try to be everything.
It tries to make food feel manageable again.
And in 2025?
That might be the most valuable thing it sells. Oh and if you really don't like cooking, check out my latest restaurant round up here.
As 2025 winds down, fate brought me to Philadelphia twice in just a matter of weeks — and did I eat well. Last year I shared my highlights from the City of Brotherly Grub. This year, the grub keeps coming. I won’t pretend this is the complete list of the Best Food in Philadelphia, but if you’re wondering where to eat in Philly right now, this is the list I’d point you toward. And honestly? We’re just scratching the surface.
The Vitals:
the spot: Uncle Gus' Steaks 1136 Arch St, Philadelphia, PA 19107 (inside Reading Terminal Market
the eats: Cheesesteak
the bucks: $18
the full nelson: the first solid cheesesteak at Reading Terminal
Tourists should love Reading Terminal Market. Locals should loathe how crowded it gets. Either way, it’s unavoidable — and until recently, it didn’t have a great cheesesteak. That finally changed.
Food critic Craig LaBan co-signed Uncle Gus’ as the first “real deal” cheesesteak in the market, and he’s right. The roll — a fresh-baked sesame-seeded beauty from sibling restaurant Angelo’s Pizzeria — sets the tone. You get a sizeable, shareable cheesesteak that holds its own against Philly icons.
If you’re visiting from out of town, this sandwich will impress. If you’re a local, you’ll appreciate that it exists in such a tourist-heavy spot. And if you’re chasing the Best Food Philadelphia has to offer in the cheesesteak department? Add John's Roast Pork and Jim’s South Street to round out a DIY cheesesteak tour.
The Vitals:
the spot: Giuseppe and Son's 1523 Sansom St, Philadelphia, PA 19102
the eats: Pork Chop Parmigiana, Meatball and Gravy, Hand Pulled Mozzarella, whatever pasta they suggest
the bucks: $$-$$$
the full nelson: one of the heartiest Cutlet Parms I've ever had, probably because it was a bone in pork chop
Growing up on white-tablecloth Italian American joints in the Midwest, I have a soft spot for red sauce done with gusto. My kid loves meatballs. Giuseppe & Son’s delivered for both of us.
Yes, it’s part of a big, successful restaurant group — so maybe it doesn’t have that 100-year-old-mom-and-pop patina. But the red sauce (or “gravy,” depending on where you’re from) hits the spot like few others. The hand-pulled mozzarella, stretched and plated tableside, is pure spectacle. And the Pork Chop Parmigiana? A revelation. A bone-in chop resting on a bed of bolognese. Meat sauce on meat is my love language.
At $31, the chop felt very fair — rich, shareable, and memorable. If you’re craving hearty Italian American fare in Center City, this is truly among the best places to eat in Philadelphia.
The Vitals:
the spot: La Jefa Cafe 1605 Latimer St, Philadelphia, PA 19103
the eats: Mezcal drinks, Aguachile and any thing covered in Pipian mole
the bucks: $$$
the full nelson: I felt like Anthony Bourdain in Mexico
I have the great Craig LaBan to thank for pointing me toward La Jefa Café — part of a three-restaurant group run by the Suro family, pillars in the Mexican American culinary world. Honestly, someone needs to write a book on “Mexadelphia,” because the Mexican food scene in Philly is deep, dynamic, and absolutely worth traveling for.
The mezcal list here is serious. Rare bottles, thoughtful cocktails, and bartenders who know how to treat agave spirits with respect. And the food? Thoughtful, soulful, and layered with flavor. The pumpkin seed pipian mole stunned me — savory, complex, and made with vegetable stock, which shocked me after tasting it.
Philadelphia isn’t the first city most people think of for Mexican cuisine. It should be. Skip a cheesesteak (or three) and dive deep here. La Jefa isn’t the priciest spot in town, but it’s absolutely one of the best restaurants in Philadelphia if you’re looking for something special.
The Vitals:
the spot: Tommy Dinic's 51 N. 12th St. Philadelphia PA 19107 (inside Reading Terminal Market)
the eats: Meatball sandwich
the bucks: $16
the full nelson: the most overlooked sandwich at Reading Terminal
I’m lucky my son adores meatball sandwiches because it gives me an excuse to seek out this often-overlooked hoagie. Sure, cheesesteaks get the spotlight. And Philly’s roast pork sandwich is rightfully the city’s proudest son. But ask around, and you’ll learn that meatballs and gravy are just as essential to the city's edible DNA.
Dinic’s meatballs are tender, likely a blend of pork, veal, and beef — though the beef takes a backseat, which I prefer. A great meatball shouldn’t feel like a misshapen burger patty; it should have soul. What really elevates this sandwich is the red sauce and parm. It’s simple. It’s messy. It’s perfect. And like Gus’, this sandwich is easily shareable.
If you’re stocking up on Best Food Philadelphia contenders inside Reading Terminal, don’t sleep on this one.
This list leans tourist-friendly — Center City, Reading Terminal Market, and one reservation across a few short days. But it’s still representative of Philadelphia’s incredible food culture. From Mexadelphia mezcal bars to bone-in pork chop parms to the newest “it” cheesesteak, Philly delivers at every level.
Hoagies might be creeping up toward $20 (yes, they’re shareable), but the city remains one of the most accessible and rewarding food destinations in America. And whether you're planning your first visit or returning for another round, this guide hits the core of the Best Food Philadelphia has to offer right now.
The best food in Austin Texas for the month of November includes All You Can Eat Korean BBQ + Hot Pot, a Middle Eastern sandwich speciality, an heirloom corn focused bakery and an old school Midwest Supper Club pop up. As always take notes or really just bookmark this page.
The Vitals:
the spot: KPOT Korean BBQ and Hot Pot 5200 Brodie Ln, Sunset Valley, TX 78745
the eats: all you can eat Korean BBQ and Hot Pot
the bucks: $$
the full nelson: the greatest restaurant to take a 14 year old and his crew
Let’s get right to it: finding a place that satisfies a crew of ravenous teenage boys is harder than scoring brisket at Franklin on Memorial Day weekend. But KPot is built for that mission. This Korean BBQ and hot pot chain hybrid feels like it was engineered for feeding growth spurts — sizzling meats, customizable broths, dipping sauces, and everything cooked right at the table.
We took my son and a small army of 14-year-olds for his birthday, and yes, it was chaos — but in the best, most delicious way. Watching teens discover bulgogi and dunk ribeye into broth is its own joy. This isn’t just “all you can eat,” it’s “all you can cook and devour as fast as they bring it.” It may not be a quiet evening, but it is guaranteed edible entertainment for the whole crew.
The Vitals:
the spot: Shawarma King 3211 Red River St, Austin, TX 78705
the eats: a Jordanian Shawarma specialist
the bucks: $
the full nelson: solid shawarma find
I love when seasoned talent spawns an offshoot idea — especially when the result is smokey rotisserie meat wrapped in warm bread. Shawarma King is descended from a well-regarded Jordanian kebab restaurant, but instead of trying to do everything, it laser-focuses on shawarma. The result? Juicy sliced chicken and beef that hits you with aromatic Middle Eastern spices, and excellently carved.
Austin is a far cry from Detroit or even Houston when it comes to Middle Eastern fare but Shawarma King is a delicious exception.
The Vitals:
the spot: Mercado Sin Nombre 408 N Pleasant Valley Rd, Austin, TX 78702
the eats: heirloom masa twinkie, killer coffee drinks, and a brilliant biscuit sandwich
the bucks: $-$$
the full nelson: a nationally acclaimed bakery that is literally a little window operation in East Austin
Mercado Sin Nombre is the kid in class who shows up quietly, gets straight A’s, and suddenly becomes valedictorian. They nixtamalize heirloom corn and turn it into a now-famous “masa twinkie,” but don’t stop there. Their coffee program churns out small-farmer-sourced beans paired with wildly creative (but balanced) drink ideas.
And then breakfast: a blue corn biscuit sandwich with chicken chorizo, a sunny-side egg, and fresno chile hot sauce — the kind of dish that makes you stop mid-bite and renegotiate your beliefs. Bon Appétit already included them on their national breakfast list, but locals have been whispering about them long before that.
The Vitals:
the spot: Frankie's Supper Club Pop Up at Uptown Sports Club 1200 E 6th St, Austin, TX 78702
the eats: Midwestern supper club fare: ribeye for two, fish and chips, wedge salad, everything they ate on Mad Men
the bucks: $$$
the full nelson: a pop up homage to mid century Midwestern supper clubs from the pitmaster who made Austin a culinary destination
Aaron Franklin — yes, that Aaron Franklin — isn’t content with just shaping Texas BBQ. With Frankie’s Supper Club, housed at Uptown Sports Club, he channels Midwestern nostalgia: relish trays, steaks cooked like Friday night ritual, cocktails that lean toward classic rather than trendy. It almost feels like a wink at how Austin dining keeps evolving — and how someone synonymous with brisket can set a different table entirely.
It’s a supper club that feels both transportive and grounded, a reminder that hospitality takes many forms — sometimes smoky, sometimes butter-basted.
Mentioning the likes of Mercado Sin Nombre and Aaron Franklin's Pop Up Supper Club will easily bring the words "Best Food Austin" to the table. But it's the hidden gems like a Jordanian Shawarma joint or even a national Korean BBQ Hot Pot chain that show Austin has something for everyone. Best food Austin is more than a list of elites, it's about range.
Take note, save your pennies, and eat the best food Austin has to offer at any one of these establishments.
For more than 20 years, I’ve been in the trenches of Thanksgiving dinner. Like many food-obsessed home cooks, I’ve chased the perfect turkey as if Gordon Ramsay might walk into the dining room. I’ve brined. I’ve spatchcocked. I’ve dry-rubbed, wet-brined, injected, butterflied, and aromatherapy-infused. I’ve also… melted down more than once.
Because here’s the truth: when you’re a non-professional cook who moonlights as one, timing is the real boss battle. And for years, my ambition steamrolled the very point of Thanksgiving—enjoying the people around the table.
But 2025? I cracked the code.
And yes, the secret was outsourcing.
This was the year the message finally landed. Life threw non-negotiable logistics at us: traveling out of state, staying in a hotel, and not stepping into a kitchen until midday on Thanksgiving itself.
A younger Ali would’ve brined a bird starting Monday. This year? I rolled up at noon on Thanksgiving Day with a turkey in hand… and we still sat down to a calm, happy dinner by 6 p.m.
How? Strategy.
We ordered an oven-ready turkey from Whole Foods and grabbed pre-made sides from a fancy golf club grocery near my in-laws. Thanksgiving sides are the backbone of the meal—and they’re built for advance prep.
Think about it:
Mashed potatoes
Gravy
Stuffing (or dressing if you’re technical)
Roasted Brussels sprouts
Green bean casserole
All of these taste just as good reheated. Period.
So we let the pros handle them… and then all I had to focus on was the bird.
Buying an oven-ready turkey was absolutely the right move. But was the Whole Foods bird flawless? No.
A few hiccups:
Supposed to come fully seasoned and sitting on mirepoix. Reality: the mirepoix was more like a suggestion.
A small lake of thaw liquid meant we had to switch roasting pans.
No weight listed on the turkey, which meant no clear roasting time.
But thankfully, I had the one Thanksgiving tradition I never break.
Many years ago, my dad picked up a remote digital roasting thermometer from Williams-Sonoma. That gadget rewired my cooking brain. Since then, I’ve been evangelical about digital thermometers—any brand, any style, as long as it’s digital.
So even though Whole Foods gave us vague roasting instructions—foil on at 325°F until 145°, then foil off and 450°F to finish—the thermometer made the whole thing foolproof.
I temped aggressively, roasted until the breast hit 158°F, and ended up with:
Juicy white meat
Beautifully browned skin
A surprisingly great result from an electric oven
Honestly? Respect to Whole Foods.
Because we outsourced the right pieces, this Thanksgiving felt like jogging to the finish line, not sprinting and still coming in last.
I even had time for my chef-y tweaks—like boosting the premade gravy with pan drippings. And truthfully? I couldn’t have made sides that good myself under those time constraints.
And having a turkey that was already pre-salted (and didn’t require days of fridge space or babysitting)? Game-changing.
Dinner was delicious—but it didn’t steal the show. We played games, laughed, admired a beautifully set table, and went back for seconds. The leftovers slapped, too.
The lesson hit loud and clear:
Thanksgiving is about gathering. The food should support that—not sabotage it.
So yes, I absolutely “cheated” with premade sides. And you can, too. Just choose a great grocery store (or in-laws with a country club hookup). Whatever you spend is nothing compared to the time and calm you get back.
