Ryan Fey

2 months ago | today.com | Ryan Fey |Mark Anderson

Chef notesWe decided that we wanted to create a recipe mashup of two of our very favorite things: chicken potpie and potato skins. Seems logical, right? Hell yeah, it is! So close your eyes and imagine a buttery, flavorful and steamy chicken potpie layered into a perfectly baked russet potato skin topped with puff pastry. Now open your eyes and make this dish. You are welcome. Technique tip: If you have time you can roast the potatoes in the oven, but we start with the microwave to speed this up.

2 months ago | today.com | Mark Anderson |Ryan Fey

Chef notesThere is a reason why this is the go-to pasta dish in stateside Italian restaurants. It is creamy, has a big tomato punch and has a nice spice. The secret is that this is fast and easy. You can make the entire dish in the time it takes to boil the pasta. Technique tip: The pasta water is going to be our sauce emulsifier. Don't drain it! This dish is super simple, but it goes fast. Make sure to get everything ready ahead of time (measure ingredients, chop, slice, etc).

Oct 18, 2024 | today.com | Mark Anderson |Ryan Fey

RecipesChef notesWhite Manna is the original slider, and its legacy is its simplicity. This slider has a juicy burger patty, delicious, griddled onions, gooey American cheese, a soft, steamy bun and a bright, snappy pickle. Sometimes, simple is better. Technique tip: White Manna pushes the onions into their patty and occasionally smacks them, but they don't get entirely smashed. Swap option: Add your favorite condiments, but remember — this dish is about simplicity.

Oct 18, 2024 | today.com | Ryan Fey |Mark Anderson

RecipesChef notesThis crowd-pleaser is one of the easiest and tastiest dishes for any big game. Make them way ahead of time and bake them when guests arrive — or you want to eat more! Round 3, anyone? Technique tip: You can assemble the pizza rolls ahead of time and store them in the fridge for easy access; remove them 30 minutes before cooking. You can make the sauce up to 3 days in advance.

Aug 15, 2024 | yahoo.com | Ryan Fey |Mark Anderson

Ryan Fey and Mark AndersonAugust 15, 2024 at 1:34 PM·1 min readSummer may soon be coming to an end, but there's still time to savor the delicious flavors of the season. Ryan Fey and Mark Anderson, aka The Grill Dads, are stopping by the TODAY kitchen to make two over-the-top sandwiches that showcase the juiciness of late-summer produce. They show us how to make an amped-up BLT with cherry tomato-bacon jam and grilled steak sandwiches with a bright and herby blackberry chimichurri.