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Chef Frankie Celenza goes rogue with his take on a classic mid-western dish: the 7 Layer Salad.

Struggle Meals

Layer-less Seven Layer Salad

Have you ever wondered what's the difference between a Philly Cheesesteak and a French Dip Sandwich? Chef Frankie Celenza takes a bite out of both and invents a whole new, affordable, delicious sandwich: The Wichita!

A Big Braised Chuck Roast Sandwich aka The Wichita

Chef Frankie Celenza makes cozy, comforting Matzo Ball Soup entirely from scratch, almost. Rotisserie chicken is the struggle hero of this classic recipe, searing the skin to create rich schmaltz. Plus homemade matzo balls that float and never sink.

Half Homemade Matzo Ball Soup

Fancy meets frozen with this easy meal the whole family will love. Chef Frankie Celenza makes Broccoli Mac & Cheese with a roux-based béchamel and frozen broccoli. Plus, a tip before you throw away that Parmesan cheese rind.

Frozen Broccoli, Bechamel, Mac, and Cheese

Chef Frankie Celenza whips up a lemon-herb compound butter that's great on everything, then uses it to sear coffee-rubbed blackened catfish. Freeze extras into flavor coins for months of easy flavor! Because everything is better with butter.

Herby Butter Blackened Catfish

Canned Spam to the rescue. Chef Frankie Celenza turns the humble shelf-stable pantry item into crispy, Mediterranean-spiced gyro meat, served in quick 20-minute pitas with homemade tzatziki. Plus, a lesson on homemade spice blends.

Spam Gyro Hero

A comforting pub classic made easy. Chef Frankie Celenza turns inexpensive chuck roast and rich stout beer into a hearty British Beef and Ale Pie with a waterproof hot water crust. Plus, how to cook once for comfort food twice.

Pub-Style Pie

Chef Frankie Celenza elevates a packet of ramen for a hearty yet dainty salad. The dish features crispy croutons atop a crunchy napa cabbage with fruit, nuts and leftover chicken. Plus, a reminder to make your own salad dressing. You can do it!

Ramen Croutons and Napa Cabbage

Chef Frankie Celenza whips up cozy Pasta e Fagioli from pantry staples, turning simple beans and pasta into a soup or stew that tastes like Nonna made it. This recipe is the ultimate way to clean out your fridge and pantry.

Pantry Pasta E Fagioli

What's better than hot noodles on a hot day? Cold noodles on a hot day! Chef Frankie Celenza whips up a luxury lunch at home: cold soba noodles in homemade kombu dashi with seared mushrooms. Plus, a savvy storage tip for optimal leftovers.

Soba So Good

Chef Frankie Celenza turns 2 lbs of ground beef into a moist meatloaf and pan-seared meatloaf burgers with slaw. Plus, a tip on storing burgers that your future self will thank you for.

Meatloaf More Than Once

Chef Frankie makes a rich, silky ragù using an often misunderstood ingredient: chicken liver. Plus, how to stretch your meat with more meat.

Liver, Liver, Ragu Dinner

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The struggle is real, but it doesn't mean your food has to suffer; follow chef Frankie Celenza as he shows you how to make delicious meals that won't break the bank.

S10 E9 | Ramen Croutons and Napa Cabbage