Chef Frankie Celenza is well-known for his delicious, inventive and easy-to-replicate recipes that have been showcased across social media and TV shows alike, but the Italian-food obsessed cook has finally added a new title to his resume: cookbook author.
Celenza joined "Good Morning America" on Tuesday to debut his first-ever cookbook, "EAT: Easy, Affordable, Tasty," and showed how to make two different dishes that are perfect for summer -- crispy fish tacos and an icebox box cake.
After spending a summer in college with his uncle in Italy, learning the language and cuisine, Celenza started a YouTube channel in 2009 that became a catalyst for all of his creative food ventures.
The more than 100 recipes in the cookbook follow three golden rules: easy, meaning no more than 20 minutes of hands-on cooking; affordable, so no fancy or one-off ingredients; and tasty, dishes that have classic flavors with a nostalgic twist.
Check out his recipes below.
Makes 8 tacos
"For a quick dinner, few fish preparations are easier than these baked fish tacos. And when they're served family-style, everyone can pick the elements that they want. Because cod is so delicate, I went to town with the seasonings, but if you're like me and have a hot sauce collection, you can take it even further and line those bottles up! The mild fish also begs for texture to be added, and not doing so is a missed opportunity."
Ingredients
For the fish tacos
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons chopped garlic
1/4 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound cod, cut into 2-inch pieces
1/4 cup pan-fried breadcrumbs (see below) or store-bought seasoned breadcrumbs
8 (6-inch) flour tortillas
For the cabbage slaw
1/2 cup full-fat sour cream
1/4 cup firmly packed fresh parsley
2 tablespoons fresh lime juice
1/4 teaspoon honey
2 cups thinly sliced purple cabbage
For serving
Hot sauce or sweet & Zzngy fresno chilies (See below; optional)
2 limes, quartered
Make the tacos: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the olive oil, garlic, oregano, paprika, salt, and pepper. Add the fish and toss, then add the breadcrumbs and toss until the fish is well coated. Arrange the fish in an even layer on the prepared baking sheet. Bake for 10 to 13 minutes, until the fish flakes apart with a fork.
Meanwhile, make the slaw: In a high-powered blender or food processor, combine the sour cream, parsley, lime juice, and honey. Blend on medium speed until smooth and light green, about 30 seconds. Transfer to a medium bowl. Add the cabbage and toss to coat well.
Working with one at a time, use tongs to hold the tortillas directly over a stovetop burner set to high. Cook until slightly charred and smoke just starts to wisp, 25 to 45 seconds per side. (Alternatively, you can do this in a cast-iron skillet over medium-high heat.)
To serve, place one or two pieces of the cod inside each tortilla. Top with the cabbage slaw and your favorite hot sauce or Fresno peppers, if desired, and serve with the lime quarters alongside.
Pan-fried Breadcrumbs
Makes: About 1 cup
Ingredients
1 cup panko breadcrumbs
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
Directions
In a medium bowl, stir together the panko, granulated garlic, and pepper.
In a medium skillet, heat the olive oil over medium-high heat. When the oil is shimmering, add the panko mixture. Cook, stirring frequently, until golden, about 3 minutes; the breadcrumbs can burn quickly, so keep a close eye on them.
Immediately remove the breadcrumbs from the skillet. Use immediately, or let cool, then transfer to an airtight container and store at room temperature for up to 1 week.
Sweet & zingy Fresno chilies
Makes: 1/4 cup chilies and 3/4 cup pickling liquid
Ingredients
4 Fresno chilies, sliced
1/2 cup distilled white vinegar
1/2 cup sugar
1 teaspoon kosher salt
Directions
Place the chilies in a lidded heatproof jar that holds at least 8 ounces. In a small saucepan, combine ½ cup water, the vinegar, sugar, and salt and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring, until the sugar has dissolved, about 30 seconds. Pour the mixture over the chilies. Let cool for 30 minutes, then seal the jar and store in the refrigerator for up to one month.
"An icebox cake is a semi-homemade frozen treat that significantly lowers the bar to entry into the world of homemade desserts. This recipe sports a crust made of crushed mini pretzels (so tasty!), and the filling can be made with Persian limes or key limes. Expect an intriguingly bright and cool pie, with a welcome salty crunch to each bite."
Serves 8
Ingredients
For the crust
3 cups mini pretzels
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
For the Filling
1 (8-ounce) block full-fat cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
3/4 cup fresh key lime juice or lime juice (from about 15 key limes or 6 limes)
1 (8-ounce) container whipped topping
1 tablespoon key lime zest or lime zest
Directions
Make the crust: In a food processor, combine the pretzels and sugar and process until the pretzels take on a texture similar to breadcrumbs, about 2 minutes. With the motor running, slowly stream in the melted butter and process until the mixture forms large clumps, about 1 minute more.
Transfer the mixture to a 9-inch pie pan. Using the heel of your palm or the bottom of a measuring cup, press the crust into the pie pan and up the sides, being sure to keep it flat and even.
Make the filling: Wipe out the food processor bowl and add the cream cheese, sweetened condensed milk, and lime juice. Process until smooth and fully combined, about 1 minute. Transfer the mixture to a large bowl. Add the whipped topping and gently fold to combine.
Pour the filling into the crust, smoothing it out evenly. Sprinkle the zest over the top, then freeze overnight or until the filling has solidified. Remove from the freezer and slice and serve immediately.
Recipes reprinted with permission from EAT: Easy, Affordable, Tasty by Frankie Celenza © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Lauren Volo.
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