Spring is here! Spring is here! Sometimes I feel like Chicken Little. That’s how excited I get about spring and spring food.
And no, the sky is not falling, but it sure feels like my world is changing all around me when it’s no longer pitch black at 5 o’clock.
Continue reading “Roasted Potatoes and Asparagus with Lemon-Mustard Dressing” »
Years ago, I was with a group of friends talking about the dishes that our mothers made all the time and that became our idea of comfort food. One of the women said that her Italian-American mom made broccoli rabe and cooked it with lots of lemon and white beans.
We all quizzed her like crazy: Was this a dish her grandmother had made, too? (Yes!) Was it a weeknight dish? (Yes!) Did her mom make it for holidays? (Yes!)
We were so intrigued that something bitter, tart, and garlicky would be considered comfort food—the rest of us had been thinking about creamy, toasty, cheese-y things!
Continue reading “Lemony Broccoli Rabe with White Beans” »
Steak and potatoes are often paired together for a reason—it’s a delicious and mouthwatering combination. We’ve got you covered where that’s concerned, no worries.
But there’s also this whole world of other side dishes available to you, some of which we think will make you rethink the concept of a traditional steak dinner.
Continue reading “10 Best Side Dishes to Serve With Steak” »
You’ve got the main event covered—some kind of roasted meat, right?
But what to serve alongside? Well, here are our ten best suggestions to go with lamb, prime rib, glazed ham, or turkey!
Continue reading “10 Best Side Dishes to Serve with a Holiday Roast” »
This recipe for creamy potatoes with cheese and tomatoes is adapted from one we found in Sunset Magazine years ago, and is inspired by a classic dish in Colombian cooking—papas chorreadas.
Potatoes are boiled in salted water, then smothered in a sauce made with fresh tomatoes, onions, cream, and cheese. So good!
Continue reading “Creamy Potatoes with Cheese and Tomatoes” »
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Do you ever have leftover rice in the fridge? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit? Perfect for frying.
Pretty much anything can go into fried rice—usually a combination of veggies, beaten egg, and a protein such as the shrimp we are using in this recipe, or chicken, fish, or tofu.
Continue reading “Shrimp Fried Rice” »
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