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
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Category: Barebones Cooking
The comforting genius of learning to cook by making familiar recipes
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
Do you really need a recipe for an egg sandwich?
I guess since I’m writing this, the answer is yes. Continue reading
Chickpea and Potato Pocket Pies
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
Peaches and Cream Frozen Yogurt (In process)
An experiment with frozen yogurt that’s halfway to ice cream. Continue reading
Loaded Chocolate Chip Lactation Cookies
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
A word about onions
I love onions, but I also hate them because people cook them badly. Continue reading
Janet’s Greek Chicken Pita
Homemade gyros, a la my mother-in-law. Continue reading
Chicken Enchilada Soup
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.
Chicken Cutlets
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
