CRONCHKITCHENSavory dinners with browned edges, generous sauce, and something crisp alongside. Recipes and cooking notes from Kit Mercer.
Read the method, choose your dinner, and leave room for the sauce.
One-pot chicken noodle soup with dried rosemary, thyme, sage and lemon. Chicken breasts and dry ditalini cook in the same Dutch oven.
Let’s cook Herb Your Enthusiasm — One-pot chicken and ditalini soupGround beef and peppers with garlic, smoked paprika, tomato paste, and serrano. Serve over Mexican rice for a savory dinner without taco seasoning.
Let’s cook Mex Appeal — Smoky garlic ground beef and peppersHot Italian sausage rigatoni with zucchini, garlic, and a thick tomato sauce. Cook pasta separately for better leftovers; penne works too.
Let’s cook Big Rig — Spicy Italian sausage rigatoni with vegetablesThai basil ground beef with garlic, chili, soy, and fish sauce over rice. A savory bowl with crisp cucumber and no added sugar in the sauce.
Let’s cook Basil Instinct — Spicy Thai basil ground beef bowlsLean ground beef, peas, and peppers in a light onion gravy with thyme and sage. Serve over basmati rice; no mushrooms or cream needed.
Let’s cook Gravy Expectations — Ground beef and onion gravy rice bowlsChicken breast, bell peppers, and red onion roasted across two sheet pans, finished with lime, and served over rice. Four generous fajita bowls.
Let’s cook Sheet Happens — Sheet-pan chicken fajita rice bowls
I like rice with enough sauce to reach the bottom of the bowl, and vegetables that still have some bite. The recipes explain the small decisions that help: when to brown, when to simmer, and what to keep out of the hot pan.
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