Yellow squash, zucchini and grape tomatoes team up with herbs in this east side dish to sing the real song of summer. Nutritious and delicious, this simple side is surprisingly filling. If you could only ever have one side dish ever again, what would it be?
A tangy, summery sauce that’s both comforting and refreshing. Versatile enough to use over meats or in vegetarian dishes, this sauce works wonders over steak, chicken and pork; in tacos, salads or rice bowls; as a dipping sauce and more. I like to play this game at the grocery store. I pick one item that I’ve never cooked with or eaten before, buy it, and learn how to do something tasty with it.
A simple, delicious, rustic soup inspired by the flavors of Tuscany. This recipe makes enough to feed a crowd, but it’s incredible after the flavors mingle in the refrigerator overnight, so leftovers make this great for smaller families and individuals as well. Cannellini beans are one of my favorite foods. That’s probably kind of weird, but it’s true.
A simple and healthy side dish roasted to perfection. Lemon and parmesan come in clutch with nutty and tangy notes to keep a classic green beans dish fresh without complicating things. Everyone needs a few side dishes they can make in minutes from memory without a second thought…
Silky, cheesy pea pesto sauce makes ravioli shine with ingredients you might just already have in your kitchen. This rich dish feels indulgent, but sneaks in extra veggies and is easy enough for a weeknight meal. Since the beginning of the year, I’ve been cleaning out my kitchen to make things organized, clean and fresh.
I’m in a hurry. Jump to the recipe, please. Since the beginning of the year, I’ve been cleaning out my kitchen to make things organized, clean and fresh. It’s something I highly recommend, and I try to do it every few months. If you’re like me, you probably find a lot of odds and ends…
It is absolutely incredible how much you can change the flavor of peppers just by roasting them instead of sautéing or sweating them. Let me count the ways: 1. Roasting adds a smoky touch from the charred skin. The waxy skin of peppers burns up quickly in the oven, acting as a smoky shell for the flesh. 2….
This post was originally published on my old blog. This version may contain minor edits and updates. The original is preserved at Recipe Repository. Making pasta the right way is an art. Getting the perfect al dente bite. Building the flavors in your sauce for hours on the stove. It’s a process that’s been perfected,…
Getting the perfect al dente bite. Building the flavors in your sauce for hours on the stove. It’s a process that’s been perfected, taught and argued over for years and years.
But you know what? Sometimes you just need to eat some freaking pasta right now.
Or perhaps you need it right when you get home from work/school/marathon/sockhop.
First, I want to tell you how happy I am you’re still here if you got through Friday’s post. Looks like you’re my ideal reader! Thank you!
Friday I told you who I’m blogging for, why and the most important message I want to send you about cooking.