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When people in the industry keep telling you to go somewhere, you pay attention. @Salt_Hanks was worth the trip. Thoughtful food, genuine hospitality, and a team that clearly cares.

#ChickenLimone Crispy chicken, butter, lemon, and a little patience. That’s it. Simple ingredients, done right, always win. And yes, this is the recipe everyone’s been asking for 🔥 scottconant.com/post/chicken-l…

Got a little hungry and decided a proper san’gwich was necessary. Hit up @sprouts, grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!

Ricotta Stuffed Shells Ricotta Filling: ● 1 tsp olive oil ● 2 cloves garlic, thinly sliced ● 12 oz fresh or frozen spinach, chopped (& thawed, if needed) ● 2 cups (16oz) whole milk ricotta ● 2 cups (16oz) mascarpone cheese ● 1 cup Parmigiano cheese ● 1 cup mozzarella cheese ● 3 tbsp fresh parsley, chopped ● 1 egg ● 1 lemon, zested ● Salt and pepper, to taste Sauce: @martonestreet’s Campagna Marinara Pasta & Breadcrumbs: ● 1 12oz box of jumbo shells ● 1 cup mozzarella cheese ● 2 tbsp butter ● 1 clove garlic, grated ● 1 tsp calabrian chiliis in oil ● 1 cup panko breadcrumbs ● Salt

Simplicity at its best: ripe tomatoes, exceptional olive oil, and great bread. 🍅🥖 Recipe linked in bio. @sobelinipizzacrunch by my friend @asobel

Welcome to My Crib… @GrandHyattBahaMar edition. When I’m in town visiting @leolabahamar, there’s a few things I need waiting in my room before I even unpack. 👀

OK…. Who does everyone got today? #SuperBowl2026

When people in the industry keep telling you to go somewhere, you pay attention. @Salt_Hanks was worth the trip. Thoughtful food, genuine hospitality, and a team that clearly cares.

#ChickenLimone Crispy chicken, butter, lemon, and a little patience. That’s it. Simple ingredients, done right, always win. And yes, this is the recipe everyone’s been asking for 🔥 scottconant.com/post/chicken-l…

Got a little hungry and decided a proper san’gwich was necessary. Hit up @sprouts, grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!