Thank you for joining me here today—I’m back again with another episode of crispy chicken thighs (this one inspired by anchovy lobbyist Alison Roman).

The meals I make most often are usually the ones I forget to document for Worthy Pause. I’ve made this sausage skillet thing many, many times, but it never even crossed my mind that it might be a good recipe to share here until the other day when my daughter was scarfing it down like she hadn’t eaten all day (note: she hadn’t eaten all day because she had refused all the other foods).

A nod to my newly discovered viking great-grandparent.

One of my all-time favorite ways to cook dinner is getting a new, Greek riff.

My husband is about to get some well-deserved credit for his creations like this Iranian stew.

Obviously there is NO legitimate substitute for Greek gyro meat because (much like Dottie Hinson and Kit Keller) gyro meat is in a league of its own. But this sort of turns a sausage into gyro-like meat.

Tuna hotdish — one of those strange, nostalgic creations that Minnesotan grandmothers think is really good, but is usually kind of The Worst.