...don’t have a skillet, go make this breakfast casserole recipe instead. Safety first! Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain...
...crisp, allow them to cool completely. Then, cover them and store them in the refrigerator for up to 2 days. They reheat nicely in the microwave or a 350°F oven....
...lemon juice, pomegranate molasses, honey, sumac, garlic, and salt. Assemble the salad. In a large bowl, place the romaine, cucumbers, tomatoes, radishes, onion, half the toasted pita, and half the...
...apple cinnamon muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Once cool, drizzle the glaze over the tops of...
...salads, quick grilled meals, and more. These recipes are the meals I make on repeat throughout the summer. I love them because they’re packed with the best produce the season...
...way through, but they’re left intact at the bottom, so the slices form a kind of fan. As they bake in the oven, the slices become tender in the middle...
...them in a large bowl. Add the powdered sugar and stir to combine. Then, add the peanut butter and melted butter and mix until well combined. Press the peanut butter...
...frittata? Great question! Traditionally, quiche is a savory egg custard tart or pie—yes, with a crust. The famous bacon, cheese, and onion quiche Lorraine originated in northeast France with influence...
...for one right away, but if you let them rest for 10 minutes on the baking sheet, their texture will be better and their flavor will be richer. After 10...
...my opinion, Granny Smith apples are the best apples for apple pie filling. They hold their shape well when cooked, and their tartness makes the sweet, spiced flavors in this...
...kale leaves from the stems and wash them well. Spread them on kitchen towels to dry, or quickly dry them in a salad spinner. Tear the kale leaves into bite-sized...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
