https://www.therigaytoni.com/blog daily 0.75 2021-03-07 https://www.therigaytoni.com/about daily 1.0 2022-01-06 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/5ff2329fac5ecf06b6515b0a/1609712188156/the-rigaytoni About Nick Munro — the ‘Rigaytoni’ https://www.therigaytoni.com/recipes daily 0.75 2021-01-02 https://www.therigaytoni.com/recipes/roasted-sunday-meatballs monthly 0.5 2021-01-09 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/5ff0ef5818d44937a9e8c00d/1609636475028/rigaytoni-roasted-sunday-meatballs Recipes - Roasted Sunday Meatballs - Roasted Sunday Meatballs These are where it all began for me. Growing up, there was no shortage of sauce and meatballs (and usually sausage, too) on Sundays — a sacred ritual for any Italian-American family. Having watched my dad and Nana roll meatballs since ‘91, it’s no surprise that they are one of the first things I learned to cook myself. Living away at school, and for years after college living with my best friend (also Italian, and funnily enough, a 3rd? cousin), I couldn't resist keeping the tradition alive. Cooking meatballs and sauce for friends became equally sacred as Sundays at home, and I became ‘known’ for my recipe — and really into cooking. So, what’s the top-secret family trick? Use 100% ground pork — it yields juicier, fluffier meatballs than any other mix of meats. My twists? Adding the fennel, for a pork sausage vibe and the pancetta because, I mean, it’s pancetta. Roasting the meatballs (and finishing them under the broiler) instead of pan-frying creates their signature crust, without the mess. Contrary to the age-old ‘spaghetti and meatballs’ pairing, I prefer to serve with De Decco rigatoni (of course). Homemade sauce is a non-negotiable (again, duh). https://www.therigaytoni.com/recipes/sunday-sauce monthly 0.5 2021-01-03 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/5ff11c27dac66e1e16e72557/1609689394366/rigaytoni-sunday-sauce Recipes - Sunday Sauce - Sunday Sauce Simply put, the G.O.A.T. Tomato sauce is the backbone of an Italian-American kitchen — loaded with meatballs & sausage, layered in ‘parms’, swirled solo with spaghetti — and every family’s recipe is akin to their bloodline. My family’s is a simple, less-is-definitely-more approach, and (unlike the name suggests) does not need an entire Sunday to simmer. I’ve made few changes to this classic, starting with magically fragrant onions, garlic and red wine — the definitive smell of my childhood. I use a combination of crushed and pureed tomatoes for my preferred consistency, but will occasionally use all puree when feeling closer to my roots. Don’t be afraid to improvise, either. Have some fresh parsley lying around? Go for it. Jarred sauce could never. https://www.therigaytoni.com/recipes/spicy-rigs monthly 0.5 2021-01-09 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/5ff2668f89898a72c79f984d/1610150654148/IMG_0617.jpg Recipes - 'Spicy Rigs' (Rigaytoni Alla Vodka) - ‘Spicy Rigs’ — a.k.a., Rigaytoni alla Vodka Do I dare say, my all-time favorite? “Spicy Rigaytoni” is essentially my alias, so I guess it’s only fitting. Rich, creamy, spicy, cheesy — this simple adaptation of vodka sauce hits all of the spots, every time. I add crispy pancetta for some salty texture, and am not shy with the heat. If you’re not a fellow spice-fiend, just cut the crushed red pepper in half. And yes, I know that the title is misleading and these aren’t actually rigatoni. Going with pipe rigate is my preference — more nooks & crannies to catch all of the silky sauce and pancetta crisps. Carbone? I don’t know her. https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/5ff268a05de1995715ca9ea2/1610150654155/IMG_0604.jpg Recipes - 'Spicy Rigs' (Rigaytoni Alla Vodka) https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/5ff267d9673a147fccd9f287/1610150654152/IMG_0587.jpg Recipes - 'Spicy Rigs' (Rigaytoni Alla Vodka) https://www.therigaytoni.com/recipes/cutlets-alla-parma monthly 0.5 2021-01-09 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/5ff8f502ab8b306cc818b63e/1610223897491/tempImageNEbsVv.jpg Recipes - Cutlets alla Parma - Cutlets alla Parma No, not parmigiana. But just as good, I promise. This recipe is an ode to Parma, Italy — the Northern region you can thank for prosciutto, Parmigiano-Reggiano, and several other culinary masterpieces that I, for one, could not live without. This recipe is also quite simple — marrying classic chicken cutlets with the aforementioned delicacies, plus fresh mozzarella. Just when I thought these couldn’t get any better, I topped with homemade pesto for color and another dose of Parmesan. If you live on the East Coast, look for Maplebrook Farm mozzarella (available in your local Whole Foods or Trader Joe’s). Not only is it quite literally, the best, it’s also the creation of my Nana’s lifelong best friend, Johann. Wholesome story in their ‘About’. Serve with a simple salad (I recommend arugula with a lemon/shallot vinaigrette), fresh Italian or homemade garlic bread, or pasta (hint: you already have that pesto out). https://www.therigaytoni.com/recipes/parsley-pesto monthly 0.5 2021-01-09 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/5ffa12bb2b262f3dd362653e/1610224364784/parsley-pesto Recipes - Parsley Pesto - Parsley Pesto I feel firmly about pesto the same way I feel about tomato sauce — always skip the jarred stuff, and make the real deal yourself. It’s too easy and worth it not to. I make two small yet mighty tweaks to my pesto, versus most classic recipes you’ll find. First, I opt for garlic confit (garlic cloves slow-cooked and softened in oil) instead of raw garlic; it has all of the flavor with less bite, and a sweetness that marries perfectly with the sweet basil. I also add herbaceous parsley to the mix, because it’s my favorite. Pesto is not a perfect science! Feel empowered to improvise— more or less garlic, different herbs, crushed red pepper? Do your thing. Trust me, you won’t regret having this in the fridge. My favorite use (aside from tossing with pasta, of course)? Drizzle some on top of your eggs. You’re welcome. https://www.therigaytoni.com/recipes/roasted-mushroom-toscani monthly 0.5 2021-01-21 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/5ffb7fdda28e157b2bfe9045/1611187767252/roasted-mushroom-toscani Recipes - Roasted Mushroom Toscani - Roasted Mushroom Toscani This dish is a total attention spore. Rightfully so — deeply umami, silky and crunchy, it does have it all. Roasting the mushrooms gets them crispy at the edges, adding even more texture alongside toasted breadcrumbs. Salty Pecorino Romano meets sweet Marsala wine. But, how do you take umami to the next level, without the price tag of a black truffle? In comes anchovy paste. Don’t second guess it, it’s the perfect player to match mushrooms — and, BTW, a great secret ingredient to have a tube of on hand. You like caesar dressing, don’t you? I like Toscani for this one (you might also know it as Campanelle) to grab up all of ‘shrooms and breadcrumbs. Be generous with the crumbs and, as always, don’t skimp on grated cheese, either. https://www.therigaytoni.com/recipes/spaghettini-pomodoro monthly 0.5 2021-01-24 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6008d35211850b0e7758f371/1611522523858/FullSizeRender.jpg Recipes - Perfect Pomodoro https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6008d3dc78aa0b0ff7ab689d/1611522523861/IMG_1020.jpg Recipes - Perfect Pomodoro https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6008c85509e0d143edbd000e/1611522523851/IMG_1002.jpg Recipes - Perfect Pomodoro - Perfect Pomodoro No practice needed for perfect, here! Though, I’d be lying if I said I didn't have a lot of practice. This one is a regular, especially at the end of a long week or when I haven't been shopping — it’s all pantry staples (canned tomatoes, garlic, EVOO, dried pasta) that are always on-hand, and it is seriously so easy. Fight the urge to doctor it up — less really is more here (shocking coming from me, I know). Take the one extra step to puree your own tomatoes. Why? Despite their label, most ‘San Marzano’ tomatoes are not the real deal imported from the Italian region, especially those that have been processed. Instead, look for ‘Pomodoro San Marzano dell’Agro Sarnese Nocerino’ whole, and process them yourself. It takes 30 seconds. I like spaghettini (a.k.a ‘thin spaghetti’) to sop up all of this smooth sauce, but any long pasta you have will work — do you! https://www.therigaytoni.com/recipes/fennel-sausage-bolognese monthly 0.5 2021-02-02 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/600de5b600b5600e9be74bc4/1612229444961/IMG_1130.jpg Recipes - Fennel Sausage Bolognese - Fennel Sausage Bolognese What beats a classic, meaty bolognese, dolloped over ribbons of pappardelle? Not much. That is, until this sausage spin-off came along. This recipe is built with the hallmarks of any good bolognese — a mirepoix, ground meat, dry wine, rich tomato paste and cream — but with an Italian sausage twist. Fennel is one of my favorite flavors of Italian cooking — and I use a double-dose of it here to take the sausage vibe to the next level. First adding a full, fresh fennel bulb to the mirepoix adds a deep sweetness to this bolognese, while ground fennel seeds then pack the punch. Both marry perfectly with crumbled sausage itself, sweet and/or hot, depending on your mood. Speaking of mirepoix, here’s one of my favorite tricks: use a food processor! In addition to saving all of that time chopping, processing the mirepoix to an almost-paste allows the vegetables to meld with this meat sauce even more seamlessly. Do not sleep on this one — seriously. https://www.therigaytoni.com/recipes/veal-marsala monthly 0.5 2021-02-07 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6019e72fdceba64276c4cb08/1612710786917/veal-marsala Recipes - Veal Marsala - Veal Marsala My love for Marsala-style, like most of the inspiration on this page, goes back to my childhood. When I was finally stepping out of my dietary pickiness (cue my parents’ cheering) around age 9 or 10, Chicken Marsala was one of the first dishes I remember trying. I felt unreasonably adventurous, and absolutely loved it. To this day, I still love and make Chicken Marsala — but my palate has grown up, and this adapts just too perfectly for tender, juicy veal scaloppine. I complement the sweet Marsala and earthy mushrooms with salty, crisped prosciutto crumbs and herbaceous parsley. It’s the veal deal. If you're not into veal, simply swap for thinly pounded chicken breast. Serve with either pasta or good bread, to sop up all of the extra sauce — that’s a non-negotiable. https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/601b507242dd151bb3d0f228/1612710786921/tempImageOwru0N.jpg Recipes - Veal Marsala https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/601b51d1279cc01e68af4106/1612710786949/tempImagej9MlOv.jpg Recipes - Veal Marsala https://www.therigaytoni.com/recipes/classic-carbonara monthly 0.5 2021-02-14 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/60200c1b1d56677838f66ebb/1613261214608/05613B54-B612-4563-BA19-FEEAF4F58E88_1_201_a.jpeg Recipes - Classic Carbonara - Classic Carbonara Simple, salty, silky, sinful. If you know me well, you know that anytime carbonara is on a menu — I can’t not order it. Given my obsession with this classic, it was about time I started making it at home. Real carbonara takes only 3 ingredients to come together — fresh eggs, grated cheese and cured pork — and, most importantly, technique. If you can find it, the true Roman recipe calls for Guanciale (cured pork cheeks), but good pancetta more than does the trick. If you can't find pancetta either, don’t stress — thick-cut bacon works too! https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/60200b7489839d41723cd80a/1613261214613/tempImageXSiRgr.jpg Recipes - Classic Carbonara https://www.therigaytoni.com/recipes/chianti-braised-short-rib-ragu monthly 0.5 2021-02-28 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6028772bb75d202e22bea4a2/1614550003712/IMG_1635.jpeg Recipes - Chianti-Braised Short Rib Ragù https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/60287633de17a70f4202e4a5/1614550003716/IMG_1591.jpeg Recipes - Chianti-Braised Short Rib Ragù https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6028783de4a9f029ff8a2905/1614550003707/IMG_1612.jpg Recipes - Chianti-Braised Short Rib Ragù - Chianti-Braised Short Rib Ragù Sorry sauce ‘n meatballs, but this might be the ultimate Sunday dinner, after all. These short ribs, braised for hours in rich sauce, fall right off the bone and stick to yours — not to mention, the smell is pure magic. I’d been wanting to try a short rib recipe, and one below-freezing Sunday was the perfect excuse to stay inside and braise ragù all day. I’d done a lot of research to get my vision right, and found that Bobby Flay’s take (unsurprisingly) was very close to what I was going for. My twists? Using a combination of leeks and whole cipollini onions for deeper, sweeter onion flavor; extra tomato paste for richness; lower-and-slower on the braise; and more wine. A lot more — an entire bottle, in fact. I love paccheri for this ragù. It’s like rigatoni’s wider, flatter cousin, definitely not uglier cousin. https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/602876604919e2711a9acdc6/1614550003719/IMG_1599.jpeg Recipes - Chianti-Braised Short Rib Ragù https://www.therigaytoni.com/recipes/pasta-puttanesca monthly 0.5 2021-03-09 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/603c18d3d5e6525faf424095/1615249092389/tempImagewvPaCl.jpg Recipes - Pasta Puttanesca - Pasta Puttanesca If you’re a glutton for umami like me, then pasta puttanesca is for you. Using just a handful of flavor-packed pantry staples — anchovies, cured olives, capers — this dish delivers a supremely savory punch, followed by a good kick of heat. It also comes together in less time than it will take you to boil pasta; it doesn’t get much better than that. In fact, puttanesca is so irresistible that it was originally used by its inventors (or puttanas, as your Italian grandmother might call them) to attract men. Ooouuu-mami, indeed! https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/603c1aa23bcb991173e03258/1615249092402/IMG_1883.jpeg Recipes - Pasta Puttanesca https://www.therigaytoni.com/recipes/nanas-vongs monthly 0.5 2021-03-29 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6046c0550dcba2200feff1a1/1617058376235/nana%27s-vongs Recipes - Nana's 'Vongs' - Nana’s ‘Vongs’ You know when someone asks, what would your last meal on Earth be? This is mine. Linguine con Vongole— or as my family affectionately calls it, ‘Vongs’ — is a longtime staple of my Nana’s kitchen. It’s perhaps the most nostalgic dish of my childhood, a delicious reminder of my summers spent on Cape Cod. So, what makes Nana’s linguine and clams the best of the best? Hers is slightly ‘red’, using just enough tomato sauce for added flavor. The sauce also cooks down longer than many recipes, to thicken, adding the clams at the very end to avoid overcooking. I may be biased, but it’s beyond. If you’re a “real Italian,” according to Nana, skip the grated Parm on this one (fish and cheese is borderline sacrilegious, for many) — though you can probably guess where I stand on that matter. https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6046c1af00f9b85339388416/1617058376240/tempImage0Omjth.png Recipes - Nana's 'Vongs' https://www.therigaytoni.com/recipes/eggplant-parm monthly 0.5 2021-03-29 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/60625c7d10f944431868733c/1617059062738/IMG_2079.jpeg Recipes - Eggplant Parm https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/60625de2de746e2e799433a2/1617059308592/IMG_2110.jpg Recipes - Eggplant Parm - Eggplant Parm The ultimate crowd-pleaser. Right up there with my meatballs, eggplant parmesan was one of the first dishes I mastered, and for good reason. I’ve never met someone who didn’t love it (including friends who “don’t like eggplant”), it’s perfect for serving a large group (including any vegetarians in your life!), and last but certainly not least— it’s even better leftover. Like with all good things that aren’t broken and don’t need fixing, I’ve made very few changes to this recipe over the years. That said, here are some tips and tricks I’ve learned along the way: Peel, liberally salt, and press your eggplant; these 3 steps are key for removing excess moisture, and reducing bitterness. Keep your eggplant slices thin. Don’t fry with olive oil—opt instead for oil with a higher smoke point, like grapeseed. Play with a variety of cheeses, using lower-moisture ones between layers—like shredded mozzarella, provolone, Parmesan—and save the good, fresh mozzarella for on top. I’ll admit, this one is a lot of work, but I promise you that it’s worth it entirely. Grab a sous chef (@Allie, I’m looking at you!), have fun, and mangia. https://www.therigaytoni.com/recipes/garlicky-weeknight-chicken monthly 0.5 2021-08-10 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6091dccdffce520f80ff9a7c/1628608027574/IMG_2776.jpeg Recipes - Garlicky Weeknight Chicken - Garlicky Weeknight Chicken For when you don’t feel like doing much after a long day – or when pasta’s not on the diet. Contrary to popular belief, I do actually eat more than just pasta. On (most) weeknights, I usually stick to healthier proteins and green veggies– and I’ve learned it’s easy to keep them from boring. Chicken thighs are one of my favorites– they have more flavor, are juicer, and sear amazingly in hot cast iron. Here, I simply deglaze the pan with chicken stock (scraping for those brown bits!) and add tons of garlic, parsley + chili for a quick, crunchy, flavor-packed sauce. Winner, winner, weeknight chicken dinner. https://www.therigaytoni.com/recipes/grilled-corn-chipotle-lime-salad monthly 0.5 2021-08-18 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6112a23444c9ea16cdec4eeb/1629252745667/IMG_5765.jpg Recipes - Grilled Corn & Chipotle-Lime Salad - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6112971a6357045c1c5208e6/1629252745663/ Recipes - Grilled Corn & Chipotle-Lime Salad - Grilled Corn & Chipotle-Lime Salad Summer in a bowl. Living in New England, one of best things about summer (a long list, I know) is fresh, local corn. As a kid, my Papa would bring two dozen corn to our beach house every weekend, like clockwork– and until I was old enough to pawn the task off on my younger cousins, I’d begrudgingly shuck it all. And it was worth it, every time. I still love classic corn on the cob, boiled & buttered– but my new fave is grilled, 110%. The combination of sweet corn + grilled char is *chef’s kiss*, and it doesn’t get much easier than tossing your veggie(s) right on the grill alongside dinner. This easy salad has quickly become a staple this crazy-busy summer, and is the perfect side to any grilled protein– especially steak with chimichurri. It’s fresh, snappy, spicy & sweet, and a little creamy from the goat cheese. Happy grilling! https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/6112a39b9cbe52318da16ade/1629252745670/IMG_5792.jpeg Recipes - Grilled Corn & Chipotle-Lime Salad - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.therigaytoni.com/recipes/spicy-lobster-pasta monthly 0.5 2021-08-24 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/611c6f9e7fc25f317a0a524b/1629764019736/IMG_5943.jpeg Recipes - Spicy Lobster Pasta - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/611c6e209c3c7801cfe03ff5/1629764019731/IMG_5954.jpeg Recipes - Spicy Lobster Pasta - Spicy Lobster Pasta Presented (nearly) without comment. Yeah, it’s that good. Just be sure to poach your tails (or whole lobsters!) with shells on – because there’s no such thing as too much lobster flavor. Calamarata is also inarguably the best pasta shape for this occasion, major seafood vibes. https://www.therigaytoni.com/recipes/maple-mustard-glazed-salmon monthly 0.5 2022-01-03 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/61243b22b299973d3d620bb7/1641237069770/IMG_6208.jpeg Recipes - Maple-Mustard Glazed Salmon - No stovetop = no mess. Weeknight goals. Maple-Mustard Glazed Salmon https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/61243a8840d6fb25f9e27e38/1641237069765/maple-mustard-glazed-salmon.jpeg Recipes - Maple-Mustard Glazed Salmon - Maple-Mustard Glazed Salmon Salmon has long been one of my go-to’s for a lighter weeknight dinner– it’s super healthy, super quick to cook, and super versatile. Of all the many ways to prepare salmon, my favorite way is to glaze filets in a skillet, in the oven. Here, this sweet & salty marinade of maple syrup and mustards makes for the easiest, clingiest sauce– and my ‘skillet trick’ (see recipe below) makes for mean, easy glazing. It marinates quickly, and bakes even quicker. Serve with steamed, brown rice + a roasted veggie, i.e. lemon-zested asparagus. This one is a sure-add to your usual weeknight rotation, too. https://www.therigaytoni.com/recipes/stuffed-green-beans monthly 0.5 2022-01-03 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/61d34c3c73176125eff12d18/1641237686542/IMG_8082.jpeg Recipes - 'Stuffed' Green Beans - ‘Stuffed’ Green Beans Growing up, this was a staple veggie on the table for family holidays and weeknights with Mom alike. Fondly dubbed as Nana’s “Stuffed” Green Beans, this dish still reigns supreme as a favorite side dish today. Of course, they aren’t actually stuffed– rather, they are named after the breadcrumb mixture in which the beans are generously tossed, similar to the filling you’d stuff say, mushrooms, with. They are cheesy, easy, and the perfect partner to almost any dinner. Tip: I like to buy pre-trimmed beans in the ‘steam-in’ microwavable package, to make this recipe even easier! https://www.therigaytoni.com/recipes/skillet-lasagna monthly 0.5 2022-01-03 https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/61d37fa72f12257baaf85554/1641250740883/IMG_8026.jpeg Recipes - Skillet Lasagna - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/61d357d23eae3a6aeda4ede5/1641240546711/IMG_8045.jpeg Recipes - Skillet Lasagna - Skillet Lasagna Oddly enough, lasagna– an Italian-American classic, of course– wasn’t something that my family ever made. Its absence from the dinner table inherently made it uncharted territory once I started cooking, myself. … who said you can’t teach an old home chef new tricks?! In tackling my adaptation, I focused on the hallmarks of a great lasagna ‘IMO’ (meat sauce, creamy + crunchy textures) and aimed to avoid a classic misstep that has admittedly fueled my irrational aversion to the dish– dried out layers. No ma’am! The result did not disappoint– moist ribbons layered generously with rich bolognese and creamy ricotta, all crowned with a golden, cheesy crust, and… …the crispy edges? They steal the entire show. Using an enameled skillet (once again, my all-time favorite) not only allows for perfect non-stick baking, but its round shape makes for overhanging lasagne noodles that crisp naturally, akin to a pie crust. Lasagna has definitely entered the rotation– better late than never, right? https://static1.squarespace.com/static/5ff0a4ede13675281090e96d/t/61d37f4af1368279d0027611/1641250638808/IMG_8055.jpg Recipes - Skillet Lasagna - Make it stand out Whatever it is, the way you tell your story online can make all the difference.