I’d gotten lazy (or should I say, busy) and stopped making hummus at home. For a while I stopped buying it at all, but my toddler adores the stuff and eats it like baby food so when I saw this recipe in my ATK magazine, I knew I had to try it.
Butternut Squash and Orzo with Fresh Sage
Butternut Squash is the sort of thing many people like, but don’t attempt to make at home. This is a recipe best tucked into on the first chilly fall nights; it’s comfort in a bowl.
Summer Salad
The whole premise is simplicity; preparing each veggie well and letting the flavors complement one another. It’s so healthy, as you’ll see, but flavorful in a seriously addictive way. Like, “eat the whole bowl in one sitting way”. It’s a bit of work but it’s all the side you’ll need for the perfect summer dinner...
Sauteed Broccoli Rabe
Maybe you come from an Italian family and broccoli rabe (pronounced “rob,” and also called rapini) is a household name for you. Perhaps you live near a deli that makes the best roast pork, provolone and broccoli rabe sandwich, only you never realized you could make a mean batch yourself at home. Most likely...
Broccoli and Apple Salad
Typical broccoli salad is delish and a flavor I think we’ve all come by a time or two; sometimes the first version is obviously better (think Pitch Perfect) but that’s just not always the case (think the Iphone). A few tweaks makes this version more up my alley.
Grilled Onions
I’ll set the scene for you. It was “clean out the fridge” week, leading up to a family trip away at the shore. The pickins’ were slim – I’d thawed four beef patties but didn’t have buns (or lettuce, tomatoes, or cheese). At least I have onions (a staple), and that’s when this recipe popped into...
Toasted Corn with Butter and Basil
I find that people are very particular about the timing for corn on the cob. I’ve heard 11 minutes, 3 minutes, and 10 minutes removed from heat. Me? I don’t have an opinion. I’ve never made corn on the cob.
Skillet Brussels Sprouts with Lemon and Parmigiano Reggiano
I love Brussels Sprouts, and they’re on this site in countless recipes, but always roasted. Why? The high heat caramelizes the veggie making it crunchy and delicious. With the skillet there’s the possibility that it will steam, and it doesn’t get grosser than steamed Brussels Sprouts. When I read this recipe in my ATK...
Crispy Garlic Parmesan Zucchini Boats
I read the concept for this delicious side dish in Ina Garten’s new book, but I streamlined the technique according to this sausage and cheese stuffed zucchini I made last year. Now a twenty minute side dish, it’s quickly become my favorite way to cook zucchini (that is, aside from my fave soup).
Rosemary Garlic Roasted Potatoes
A really, really, really simple side dish, but the kind of thing that I always save for last on my plate and one who’s leftovers never make it to the Tupperware. Maybe this concept of potato cooking is old news to you, but if not, then make this tonite and you’ll never go back.
