When summer’s come into full swing, there are only so many sauteed greens you can eat before your head starts spinning. This simple oven frittata, light on the eggs and heavy on the greens, is a perfect shakeup to your greens routine, and you can dress it up for dinner or dress it down for a weekend breakfast (and the slices reheat beautifully for leftovers).
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 […]