This chicken makes a great main dish, but I love it most as an addition to salads, grain bowls, and all manner of brown bag lunches: its bright, rich flavor complements all sorts of dishes.
King Ranch casserole is a Texas classic, creamy and chickeny and just barely spicy. My version keeps all the things that make it great, while also brightening it up a bit for modern tastes.
A few weeks ago, I was browsing around the internet on my lunch break, wondering what I should make for dinner, and I stumbled across Deb’s recipe for a mushroom marsala […]
Okay: let’s say you’ve made some Basic Seitan (or you decided that it sounded interesting, but weren’t totally convinced, and so you bought some — no judgment here!). But now you […]
Sometimes the food I cook has really great pedigrees, backed up with thorough research and/or rich cultural tradition and/or a well-known chef’s recommendation. But equally often I cook by feel, scrambling […]
One of the reasons I started this blog was to track my own cooking. I have trouble keeping track of the things I cook, because my cooking is a mix […]