I’ve never had rhubarb before today!
It’s always interested me, mostly because of the color and the fact that it’s usually paired with strawberries (because they’re in season at the same time, not because they have a similar taste, which they don’t). Rhubarb is actually very tart. I had to sweeten this dessert with a bunch of sugar before being able to eat it. In the end we all loved it, especially topped with strawberry ice cream.
Talk about an easy and all-in-one dinner! This Korean rice bowl, adapted from Bon Appetit, was a simple meal that resulted in not so many dishes. The best part? We mixed everything together in one bowl – protein, carb, and veggie. I used the same skillet (my cast iron, of course) to cook the asparagus, then the steak, and then the egg. If you do the same, make sure your cast iron is well-seasoned; you don’t want your egg to stick! Continue reading
This, my friends, was my first time ever making lamb. And it was amazing! The herbs gave the lamb a great flavor without overpowering the taste of the meat, and the sauce was the perfect addition. It’s a great celebratory meal, but easy to prepare on a weeknight. So in honor of our mom’s birthday (happy birthday mommy!) I am sharing this lovely lamb recipe.
I have to admit that I don’t get any magazine subscriptions. Not even food ones. But that doesn’t mean that I don’t like to look at their holiday-themed and seasonal ingredient inspired meals! So I look at the Gourmet and Bon Appetit archives on epicurious. When I had some squash that I knew wouldn’t last long (I don’t even remember why I bought it) I browsed through some recipes until I found this and although it interested me enough to add to my recipe box, I needed to make a lot of changes.
Don’t have time to make a delicious fish dish? Think again! Cooking in foil or parchment paper is a quick and easy method, plus it’s very forgiving. I made mine with salmon, whole wheat couscous, veggies, and white wine. I got the idea from Alton Brown, obviously. He has a blackboard full of ideas on pouch cooking in this episode.
We hope everyone had a lovely Shavuot! But we have another holiday coming up, and you probably want someone else to cook your Shabbat meal for a change. Well, here’s your chance!
I love cooking in a slow cooker. Not only does it cook your dinner for you, but slowly cooking food at a low temperature really brings out different flavors and results in tender meat that just falls off the bone. I defrosted some chicken overnight on Thursday, and on Friday morning I chopped some veggies (I guess you can do that the night before), added some flavoring and liquid, and turned the machine on. I don’t think it gets any easier.
Shavuot is distinct from most other holidays because we traditionally eat dairy (why?). This means that we can eat gooey cheesey dinners, and more importantly, we don’t have to make desserts using fake butter like we usually do!! So we always pick out some special recipes to share with our family during this holiday.
When David Lebovitz posted a recipe for caramelized shallot chicken, I knew I had to try it. Chicken is a cheap, healthy, and easy dinner, and I was blown away by how great his looked and then later by how great mine tasted. This has become a favorite Monday night dinner of mine.
I love shallots, and recently started using them in place of regular onions in many of my recipes. I always have shallots in my onion bowl, so after reading this recipe, I didn’t have to do much shopping, and that totally added to the awesomeness of this dish.
Here is a meatless yet satisfying dinner for Meatless Monday:
This was the first time we’d ever cooked with fresh peas; we usually use the frozen variety. But since peas (as well as asparagus) are in season, this recipe from the Williams-Sonoma Bride & Groom Cookbook seemed like a perfect recipe to try. We used Alton’s recipe for the pasta.
