A leek dilemma, resolved Do you ever find yourself cooking with leeks but feeling super guilty about using only about half of the vegetable? Most recipes call for just the onion-y part of the stalk and to discard the dark green leaves. It makes sense, considering the light parts of the leek are full of …
not quite japanese I just came back from Japan, and this seemed like a fitting first recipe to post after a 2-week hiatus. However, I will tell you I didn’t see “teriyaki” once on a menu in Japan. I did some research, and while it is a traditional Japanese style of cooking, the teriyaki we …
what’s summer without squash? This may be my…thirdish risotto with squash recipe I’ve posted in the last year, but I’m not going to apologize for it. While I’m an all-around squash lover, there’s something special about summer squash to me. The green and yellow colors are fun, and the flavors remind me of backyards in …
While I’m not a vegetarian, I try to keep my meat consumption to a minimum, especially on weeknights, for health reasons. The fun thing is trying to find plant-based protein alternatives that are delicious and satisfy my appetite! Chickpeas are one of those protein-packed foods that add amazing depth to a dish. And this wild …
Chicken and rice always reminds me of the wee hours of the morning after weekend nights out in Brooklyn in my early twenties. After a night of partying, we would always crave chicken and rice, and the corner bodegas always had our backs with a hot takeout container of chicken and rice and hit the …
I love risotto. While it sounds like it could be a menu item at a fancy restaurant (and sometimes is), it’s actually very easy to make, and it’s become kind of a weeknight staple for me. You can dress it up a bunch of different ways with various ingredients, spices, herbs, and cheeses. This particular …
I know I’ve been kind of on a butternut squash kick lately, but it’s just such a great fall/winter veggie! And when paired with one of my favorite Italian dishes–risotto–it’s even better. This recipe is pretty easy to make; the most important things are roasting the squash and getting the risotto to the right consistency …
One of my favorite easy weeknight meals is stuffed bell peppers. But guess what? It’s soup season, so I present to you a recipe for stuffed bell pepper soup. It’s basically deconstructed stuffed peppers with a cozy broth that warms you up with each bite. Perfect for a December weekday dish. unstuffed Like my recipe …