Frank Cooks

Frank Cooks Sharing life & recipes picked up along the way. Italian roots, fresh flavors..the way we did it.

09/05/2026

Happy LDW!! Today’s dish is Pasta ai Funghi Cremosa. Its creamy, rich, and simple. This is one of those pasta dishes that doesn’t need much to make it good. Mushrooms, Marsala, cream, plenty of Parmigiano Reggiano, and good pasta. Best served around the table with family and friends.

Ingredients

* 1 package Rummo Penne Rigate
* 1 small bowl mixed mushrooms
* 1 whole onion, sliced
* 1 stick European butter
* 3–4 oz Marsala w**e
* 1½ cups heavy cream, divided
* Parmigiano Reggiano, freshly grated

Directions

1. Prep the mushrooms. Chop them into smaller pieces; they don’t need to be finely chopped, but you don’t want large whole chunks either.

2. Start the sauce. Melt the stick of butter in a large pan. Meanwhile, get your pasta cooking in boiling water.

3. Sauté the vegetables. Add the sliced onion to the butter and sauté until it begins to soften. Add the chopped mushrooms and continue cooking together.

4. Deglaze. Pour in 3–4 oz of Marsala w**e, scraping up all the flavour from the bottom of the pan.

5. Make it creamy. Add 1 cup of the heavy cream and bring the sauce to a boil. Save the remaining ½ cup for the end in case you need to loosen or reconstitute the sauce.

6. Add the cheese. Stir in freshly grated Parmigiano Reggiano until it melts into the sauce and everything becomes rich and creamy.

7. Bring it together. Add the cooked penne directly to the pan and toss until every piece is coated. If the sauce has thickened too much, add some of the reserved heavy cream until you get the consistency you want.

8. Serve and enjoy with family & friends!

08/26/2026

Hey folks! The weather’s been beautiful down the shore and with the final days of summer here, I wanted to show you all the way I make steak. The best days of summer always revolve around good food shared with even better company. Happy Tuesday! 🥩

GRILLED NEW YORK STRIP STEAK

Ingredients
2 New York strip steaks
Good-quality extra-virgin olive oil
Salt

Directions

1. Coat both sides of the steaks with extra-virgin olive oil and season each side generously with salt.
2. Turn the grill to its hottest setting and let it get nice and hot.
3. Place the steaks on the grill and cook for 8–10 minutes on each side for medium, or cook longer depending on your preferred doneness.
4. Remove the steaks from the grill and let them rest for a few minutes before slicing. (Add additional pinch of salt after cutting steak for more flavor).
5. Serve and enjoy with friends and family!

08/20/2026

Happy Wednesday!! Wanted to introduce you all to my son Michael the best way we know how…by letting him take over family dinner! 👨‍🍳

No recipe today, just a night around the table while Michael took over the kitchen and put together quite the spread: crostini, honey chipotle chicken, steak with homemade chimichurri, grilled shrimp, and French onion baked mac & cheese. Always good food & good memories when I’m with my family. ❤️

08/11/2026

Happy Tuesday folks! Here’s a Trenton classic; Pizzelles! Whether you enjoy them savory or sweet, these are worth a try. Let me know if you try them, and which you prefer!

1 lb fresh pizza dough, from your local pizzeria
* 2 cups vegetable oil, or enough for frying
* 1–1½ cups marinara sauce, warmed
* ½ cup grated Pecorino Romano
* 1 cup shredded mozzarella, optional
* ½ cup powdered sugar
* ½ cup granulated sugar

1. Cut the pizza dough into smaller, individual pieces.
2. Stretch and flatten each piece of dough by hand.
3. Heat the vegetable oil in a pan over medium-high heat.
4. Carefully place the dough into the hot oil and fry until golden brown.
5. Flip and continue frying until golden brown on both sides.
6. Remove from the oil and allow any excess oil to drain.
7. For the savory version, spoon warm marinara sauce over the top and finish with Pecorino Romano or mozzarella.
8. For the sweet version, sprinkle with powdered sugar or granulated sugar while the pizzelle is still warm.
9. Enjoy with friends and family!

08/02/2026

One of my favorite parts about cooking is finding combinations you wouldn’t expect to work.

Peaches and pork is one of them. Fresh, simple, and worth making while peaches are in season.
As always, recipe listed below

Pork Chop & Peaches

Ingredients
⁃ 1, 14oz Pork chop
⁃ 2 Cups Mushrooms of choice (Chopped)
⁃ Fresh Rosemary
⁃ 1/2 Stick European Butter
⁃ 1/2 White Onion (Diced)
⁃ 2 Peaches (peeled and sliced)
⁃ 6 oz Peach Brandy or Peach Schnapps
⁃ 1 Cup Chicken Broth
⁃ Salt and Pepper to Taste
⁃ 1 Tbsp Olive Oil

Instructions
1. To a cast iron pan, add olive oil and heat on medium high until very hot.
2. Add Porkchop to pan, season with salt and pepper on both sides, and sear for 2-3 minutes each side until it forms a nice crust.
3. Once seared, remove chop from cast iron pan and place into baking dish; cook in oven at 400 degrees for approximately 10 minutes. Remove cast iron pan from heat in the meantime.
4. Once chop is placed in oven, bring pan back to temperature and add chopped onion and two whole pieces of rosemary.; cook for about 1-2 minutes or until onions start to sweat.
5. Add mushrooms and peaches; stir until incorperated and cook for about 2-3 minutes.
6. Remove pan from flame and add peach schnapps or brandy. Place back on heat, bring to a strong simmer, and allow alcohol to cook off for a few minutes.
7. After alcohol cooks out, add chicken broth and continue cooking for a few minutes.
8. Add butter and cook until incorporated.
9. Remove pork chop from oven, place in serving dish and top with peach sauce from pan.
10. Enjoy with friends and family!

07/22/2026

Who says we have to wait until December? 🎄

In honor of Christmas in July, I’m making my uncle Bill’s mushroom sauce. A special dish we usually save for Christmas. One bite and it already feels like the holidays. ❤️

Mushroom Sauce

Ingredients
⁃ 1.5 Cups White W**e
⁃ Shiitake Mushrooms
⁃ Oyster Mushrooms
⁃ Babybella Mushrooms
⁃ 3 Cloves of garlic (sliced)
⁃ 1.5 Cans Goya Tomato Sauce
⁃ 1 Cup EVOO
⁃ 1/4 Cup Pecorino Romano Cheese (Grated)
⁃ Salt and Pepper to Taste
⁃ 2 lbs. Spaghetti Pasta (Prepared Al Dente)
⁃ Fresh Chopped Parsley

Instructions
1. In a large pot on medium high heat, add olive oil and garlic. Sauté until garlic is fragrant.
2. Add chopped mushrooms to pot; mix to incorperate and simmer for 2-3 minutes. Add salt and pepper as needed.
3. Add tomato sauce and stir, then add white w**e and parsley.
4. Bring sauce to a boil and simmer for about 10 minutes or until thickened.
5. Serve over al dente spaghetti and enjoy with friends and family!

07/13/2026

Happy Sunday! Today, I’m taking you all on a trip to see a Trenton staple. I’ve been coming to Eet Gud for nearly 50 years, so getting to see the bakery from the other side of the counter was a really special experience.

A big thank you to Tracey for welcoming us in, showing us around, and sharing the story behind Eet Gud. It was also great meeting Chelsea and getting a behind-the-scenes look at the decorating process.

What stood out to me most was learning how much Tracey and the team here at Eet Gud give back to the community. It’s one thing to make great donuts; it’s another to make a lasting impact on the people around you.

Thanks again for your time and hospitality. After all these years, Eet Gud is still one of my favorite local spots. 🍩 if you’re ever in the Hamilton/Trenton area, you have to give it a try!!

What’s a classic bakery in your town?

🌸🍑🫐🥝🍓🍑🍑

07/06/2026

Nothing says the 4th of July weekend like good friends, homemade pizza, and time spent around the oven. 🇺🇸🍕 This weekend we fired up the pizza oven in our good friend John’s backyard, shared some laughs, and made a few pies together.

Follow along with the techniques in the video, use your favorite dough and toppings, and make it your own. It’s all about making memories with the people around the table. ❤️

Hope everyone had a safe and happy Independence Day weekend!

Special shoutout to the place where I learned from some of the best: DeLaurenzo’s Tomato Pies

06/30/2026

Happy Monday folks! Today’s recipe iOS Zuppa di clams, because good bread, good seafood, and good company never go out of style. Save this one for your next Sunday dinner.

Feel free to check out Garden State Social club on Instagram & TikTok for more info if you are a woman in healthcare!

As always, recipe is listed below.

Zuppa di Clams (Frank’s Way)

Ingredients
⁃ 1 small bottle of Clam Juice
⁃ Little Net Clams
⁃ 1 Stick Butter
⁃ 3 Cloves Garlic (Chopped)
⁃ Fresh Chopped Parsley
⁃ Red Pepper Flakes
⁃ 1 Cup White W**e
⁃ 1/2 Cup EVOO
⁃ Juice of 1 Lemon
⁃ 1/4 Cup Sherry W**e (Optional)
⁃ Salt and Pepper to Taste

Instructions
1. In a large saucepan on medium high heat, add EVOO and garlic. Be careful not to burn garlic.
2. Ensure all clams are closed before adding to pan. Mix to incorporate.
3. Add red pepper flakes, sherry w**e, lemon juice, white w**e, clam juice, black pepper, and parsley; stir to incorporate.
4. Cover pan and cook until all shells have opened up. Shells will begin to open when cooked. If any shells do not open, DO NOT force them open. These shells should be removed and discarded.
5. Cut up stick of butter and place in saucepan; cover and continue cooking for approximately 7-10 minutes or until butter is incorporated. Taste and add salt if needed.
6. Enjoy with friends and family! Can be served with fresh Italian bred for dipping, pasta of your choice, or both!

06/22/2026

Hey folks, happy Sunday and happy Father’s Day! Today’s recipe is Lobster Fra Diavolo for a lifelong friend.

The shore house is open, summer is here, and there’s no better way to celebrate than gathering around the table with good food and good people. Made this one for my friend Mike, a meal worthy of the occasion. Here’s to another summer down the shore. ☀️

Lobster Fra Diavolo

Ingredients
⁃ Lobster Tails (Cut with Shell still on)
⁃ 2 Large Cans of Whole Tomatoes (Multi brand used for recipe)
⁃ 1 small Jar of Clam Juice
⁃ 2-3 Gloves Garlic (Sliced)
⁃ 1 Bunch of Fresh Basil
⁃ EVOO
⁃ 1 Cup White W**e
⁃ Cursed Red Pepper Flakes
⁃ Salt and Pepper to Taste

Instructions
1. In a Large Saucepan on medium high heat, add EVOO and garlic; cook until garlic is fragrant. Do not burn garlic.
2. Once garlic is fragrant, add lobster tails.
3. After about 1-2 minutes, add clam juice, white w**e and tomatoes. When adding tomatoes, squeeze each tomato by hand over the saucepan.
4. Bring mixture to a rolling simmer and add fresh basil.
5. After adding basil, remove lobster tails and place in a separate bowl.
6. Once lobster is removed, allow sauce to simmer and thicken for an additional 10 minutes; add salt and pepper to taste.
7. Add lobster tails back into sauce and cover saucepan; cook for 5 more minutes and then turn off heat.
8. Dish should be served over al dente linguini or spaghetti.
9. Enjoy with friends and family!

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Yardville, NJ
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