Shredded brussels sprouts are faster and more reliable than roasted, and they come together with sweet potatoes and, in a surprise twist, deli smoked turkey. Continue reading
People treat learning to cook like some kind of special skill, and the current foodie culture and idolization of chefs doesn’t do a lot to help that. But cooking is just a toolkit of basic techniques, and you can teach yourself these techniques by making just about anything, including box mac’n’cheese. Continue reading
I guess since I’m writing this, the answer is yes. Continue reading
I love making pie, and I really do think it’s easy. Dessert pies are nice, but in my opinion, savory pies are where it’s at. Continue reading
An experiment with frozen yogurt that’s halfway to ice cream. Continue reading
Chocolate chip cookies, plus a lot of ingredients that supposedly promote lactation in women who have just given birth, but anyone can eat them because really who is going to resist chocolate chip cookies? Continue reading
I love onions, but I also hate them because people cook them badly. Continue reading
Homemade gyros, a la my mother-in-law. Continue reading
Cheese and yogurt waiting to be stirred.
Enchiladas are a labor of love, so I keep coming up with lazy methods for getting the same flavors and textures.
This is a recipe most easily prepared with two people, although my mom made these weekly by herself (I watched, unhelpfully). It produces a lot of dishes, but these cutlets are fantastic cold, on a sandwich, or chopped up in any dish you would want to have chicken in. So, it’s a good opportunity to make a ton and eat them throughout the week. Continue reading