Hi Reader, I'm not the best meal planner, to be honest 😉. Dinner is often the recipe I tested that day or whatever I can scoop out of the fridge and toss with pasta. But I know how satisfying it can be to have a plan. Being flexible is key, and using components from one meal in a second one is even better. Let me know if this recipe plan is helpful, and I'll create more! Day 1: If you’ve never attempted to roast a whole chicken, this one stuffed with garlic and herbs is a where to start. Use...
4 months ago • 1 min read
Hi Reader, If you're looking for a new way to cook salmon, check out these glazed salmon fillets that are pan-fried and finished in the oven. which helps keep them juicy. I top the fish with a savory maple and Dijon mustard glaze — you can taste all the flavor in every forkful. Quick and easy to cook: The 15-minute process involves a 5-minute pan-sear on top of the stove, then 5 more minutes in a hot oven to finish cooking. Balanced flavors: The glaze is pleasingly sweet and tangy, with a...
4 months ago • 1 min read
Hi Reader, This butternut squash pasta is a must-try: Along with Parmesan cheese, caramelized onion, and fresh sage, it is undeniably delicious. It has a lot to do with how I make this sauce. Even without cream, you can create a velvety texture by pureeing a portion of tender, roasted squash with starchy pasta water and just a touch of butter. I could eat it for days 😍. Want more ideas? Here are my favorite ways to cook butternut squash. Enjoy! Parmesan-Sage Butternut Squash Pasta MORE FALL...
4 months ago • 1 min read
Reader, My son is the biggest soup fan in our family. Since he was a little guy, he'd choose soup for dinner almost every night — unless my pasta carbonara was on the menu, when all bets were off. We lived in St. Louis, the corporate home of the Panera restaurant chain, which in that city goes by the name of St. Louis Bread Co. He probably ate a zillion servings of their famous broccoli cheddar soup, sometimes in a "bowl" made of hollowed-out bread. This homemade broccoli cheddar soup is not...
4 months ago • 1 min read
Depending on where you live, early September is a primo time to grab a bushel (or a peck) of fresh tomatoes from your garden, farmer's market, or grocery store. End-of-summer tomatoes tend to be the sweetest — a true gift for the cook. Here are some ways to use them up! These sweet, silky little nuggets add something special to just about anything you put them in or on. Slow-Roasted Tomatoes Transform two pounds of fresh tomatoes into about 3/4 cup of rich paste — double or triple as needed...
5 months ago • 1 min read
Reader I love the beauty of simple frittatas — they're almost effortless to make, and they allow you to get creative and add in ingredients that happen to be hanging around in your kitchen. Plus, a frittata is just as good warm as it is cold or at room temperature, which is a win when you're looking for a grab-and-go breakfast, lunch, or snack. I had the idea to "fancy-up" this zucchini frittata with a wedge of Brie and some fresh thyme. It bakes in the oven and emerges with pockets of melty,...
5 months ago • 1 min read
Baked Feta Shrimp This amazingly fragrant baked shrimp is to die for! The creamy, salty feta cheese gives the dish an irresistible Greek-inspired flavor. Everything you need to make the dish is combined in a baking dish, and it cooks entirely in the oven. Serve it with orzo pasta and warm pita or naan bread to soak up the sauce. YUM! BAKED FETA SHRIMP WITH TOMATOES More simple seafood dinner ideas Chocolate Recipes Italian Food Pasta From my kitchen to yours, 113 Cherry St #92768, Seattle, WA...
6 months ago • 1 min read