Let’s be honest, it can be hard to nail down just what to do with your leftovers from time to time, especially if you don’t want to just have last night’s dinner for breakfast or lunch the next day. Whether you’re trying to stretch your budget or want to use food scraps to make delicious meals and…
One-Pot Pasta Means Easy Cleanup on Busy Weeknights
This recipe uses just one pot to cook the pasta and the sauce together; no draining a separate pot of boiling water required. This is possible not through magic, but through the precise measurement of the liquid needed to cook your pasta. There is just enough broth for the pasta to absorb and become tender, plus a…
Spice up Your Pork Chops With Cajun Seasoning
A Cajun-seasoned pork chop rub adds a delicious smoky flavor to this easy skillet dish. This polenta has a nice sharp bite thanks to cheddar cheese. Don’t have any on hand? Try Parmesan or Gouda instead. Cajun Skillet Pork Chops with Asparagus & Cheesy Polenta Serves 4 Active Time: 35 minutes Total Time: 35 minutes…
Potato Tornado
Some days, your average baked potato just won’t do. If you want to bring the county fair to your Thursday night dinner, you have to make a potato tornado. Somewhere between hasselback potatoes, curly fries and a classic baked potato, potato tornadoes are spiralized spuds on a stick, making them remarkably fun to eat. To get there,…
Ruby Red Rhubarb Is the Star in This French-Style Clafouti for Easter Dessert
A wonderful new book for any egg lover is Lisa Steele’s “The Fresh Eggs Daily Cookbook.” It recently came across my desk, and I was intrigued with the author’s story. Steele, a former Wall Street worker, left her city life for a cozy home on a farm in Maine, where she maintains a farm that produces eggs galore….
Having a Small Easter Dinner? Splurge on Fancy Lamb Chops
A small Easter gathering has its upsides: I can splurge on fancy lamb chops that take mere minutes to cook. Served with a relish of fresh mint, cherries and tomatoes, the meal will be a splendidly delicious in no time. Both lamb rib chops and lamb loin chops make attractive presentations and take less than…
How To Make Your Guacamole Last Longer
It’s a common scenario: You stop by the supermarket, purchase the ripest avocados and whip up some perfect guacamole. It tastes better than great, and you can’t wait to snack on it over the next few days. But when you go back for seconds, it’s turned an unappetizing shade of brown. As great as guacamole can be…
Baking Powder Is the Secret to Perfect Scrambled Eggs
Scrambled eggs are a breakfast staple, and evryone seems to have their own technique for the perfect scramble. You can try to make them light and fluffy with everything from water to cream, but if you really want to impart that coveted airiness to your eggs, the magic ingredient isn’t a liquid at all: It’s baking…
Follow This Recipe to Make the Ultimate Passover Dessert
Considering I’m the co-author of an entire icebox cake cookbook, it’s safe to say I’m a big fan of the no-bake treat. And because Passover is almost upon us, I wondered what it might be like to replace cookies with matzos in order to create a seder-worthy version. A little Googling revealed that when folks create cakes from…
Make Your Own Brown Sugar Glaze for Your Easter Ham
Do you have ham on your Easter menu? Of course you do! Ham is one of the essential centerpieces for a holiday table full of asparagus, glazed carrots, and brightly colored Easter eggs. What we think of as “Easter ham” is actually a spiral-cut city ham and many of them are sold packaged with their…
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