I have a pretty lousy memory when it comes to recipes—a major reason why this blog even exists—but this one is so simple, it’s one of the few I have memorized. It’s a great one to whip out in a pinch when a cookie craving hits, because it consists entirely of pantry staples and can
I whip out this dish when I crave Chili Con Carne, but am all out of ground meat. And since this version is just as hearty, I don’t miss it. The beans are the star here and I use whichever I have on hand—kidney, pinto, black, or a combination of these—it doesn’t matter. (Kidney beans
My first taste of this classic Middle Eastern dish was at an entirely inauthentic location—a fast casual tea shop near my job. Nevertheless, it was an amazing experience. I’m no stranger to tomato sauces, but I’d never had one in quite this way—zesty and seasoned with earthy spices like paprika and cumin. Paired with a
I prefer making quick-fix recipes, but chili is one of my exceptions. Though it only takes about 20 minutes for all the elements in any chili to cook through, a long simmering time is essential–to allow time for the beans to break down and thicken the sauce. This recipe as written has a mildly spicy
I don’t typically cook a big, hot breakfast. Most days, I like a quick fix, or I skip the meal altogether. But if I’ve got potatoes in the pantry on a leisurely weekend morning, you can bet I’ll make home fries with eggs. My version of home fries differs from my mom’s in that my
There’s a lot of prep work involved with this one, but I don’t mind because I like to keep busy while waiting for the water to boil for the pasta. I prefer using a short pasta, like fusilli or penne, but I think this dish would work just as well with long pasta. — H.
If you’re familiar with this blog, you may have already started to notice a pattern between my and my mom’s dishes. She’s more of the chef, making good use of her trusty cast-iron skillet—and I’m more of the baker, (perhaps a little too) obsessed with chai spice. Part of the reason I gravitate toward baking
This refreshing salad is my new favorite no-cook summer side dish. Its simplicity makes it a snap to assemble and though the feta gives it a Greek/Mediterranean vibe, it’s really versatile enough to accompany a wide variety of mains, like Pan Fried Codfish. — H. Weal INGREDIENTS 1/2 pound plum tomatoes (about 3 medium), finely
Lying somewhere in the middle ground between flavored water and juice, the classic Mexican drink aguas frescas (lit. “fresh waters”) comes in many different varieties, often featuring fresh fruit. I use frozen strawberries in my version because they are already a staple ingredient in my kitchen and come conveniently pre-hulled. Garnish with a sprig of
I’ve beefed up (pun intended!) my marinara recipe into a sort of Americanized version of ragù alla Bolognese. Can’t technically call this Bolognese, as it is lacking the requisite soffritto base, but like that classic Italian dish, this hearty meat sauce is perfect to partner with short pasta noodles or as part of the filling
I will admit, avocado is an acquired taste. I didn’t become a fan of the fruit–yes, it’s a fruit; a berry to be exact–until recently. For me, it’s best used for its creamy texture than for its taste. More specifically, I treat it almost like a soft, melty cheese. This open-faced sandwich is a perfect
Usually called Russian Tea Cakes, these crumbly cookie balls are a delightful little bite to enjoy with tea. My favorite tea is masala chai, so I couldn’t resist replacing the customary vanilla extract with chai spice in these late afternoon treats. Their small size and resemblance to snowballs also make them ideal to serve as
My family of four is evenly split between early birds (me and our eldest) and night owls (my husband and our youngest), so we don’t typically eat breakfast together. But whenever those occasions crop up where we all have to be on the same schedule, Oven Roasted Bacon helps us get coordinated. It’s a set-it-and-forget-it
My giant chocolate chip cookie recipe is arguably even easier than my deep dish chocolate chip cookies. This pan cookie is great for small parties, like the occasion that inspired this post – my family of four just spent an evening at home together enjoying this cookie as part of a low-key Father’s Day celebration.
My family likes bananas, but no matter how small a bunch we buy, we can never seem to get to the last one before it goes brown. One overripe banana is just perfect for tossing into a smoothie. But on the rare occasions when several have been neglected, I make banana bread. My recipe is
Italian meatballs are often fried to develop a crispy exterior, but I find I can achieve the same effect — without adding oil — by roasting them instead. If you prefer soft meatballs, cook them in pasta sauce over medium-low heat for about 30 minutes. These are small enough to make a nice appetizer. Just
Trust me, this is just as good as traditional meatloaf. I made this dish three times before my family realized it wasn’t beef! I still make beef meatloaf occasionally (using this recipe), but I prefer turkey now because the meatloaf comes out less greasy. I like to serve it with a side of roasted vegetables
Bottled iced teas for me are very hit or miss – usually either too sweet or not sweet enough. So, when I want iced tea at home, I tend to make it myself. My first few attempts at a lightly sweetened homebrew always came out with a slightly bitter aftertaste. I didn’t want to add
I came up with this when I noticed halfway through my meal prep that I had bought a box of taco shells instead of the “taco dinner kit” I meant to get. I started with a quick web search for taco seasoning recipes and found that most contained chili powder blend (which I also did
I’m not sure why packets of hot chocolate mix contain so many ingredients, when a rich and creamy hot chocolate can be easily made at home with just three. Leave that Alpine lady up in the slopes and warm up against winter’s chill using my no-measure method. [Don’t worry, I’ve included precise measurements as well,
