This recipe is my ideal stuffed shell scenario: filled with spinach, mushrooms, garlic, and herby goat cheese, and slathered in a thick savory tomato sauce. It’s satisfying, exciting, and is definitely more nutrient dense than old school stuffed shells.
People who don’t like salad are just misinformed, as a salad can be so many things. This recipe is a far cry from your typical side salad of lettuce and store-bought dressing. The combination of warm roasted veggies and crunchy raw greens tossed with Israeli couscous makes this dish a lighter take on pasta and... Read More
This galette is delicious right out of the oven but just as good at room temperature. It’s unfussy enough to make on a weeknight but definitely holds its own at the Thanksgiving table. Plus, there’s a lot of room for improvisation because the crust is so versatile. Only have acorn squash? No problem. Want to... Read More
Perfectly fluffy, seriously spiced, not-too-sweet pumpkin pancakes with salty maple butter is the kind of breakfast you eat on a slow, crisp, weekend morning in autumn. They’re delicious, super simple, and 100% cozy, especially paired with Luis Pato Informal Sparkling Baga Rose. Ingredients For the Pancakes 1 cups flour 2 tablespoons sugar 2 teaspoons baking... Read More
This pasta is spicy, herby, lemony, and calls for both oil and butter. (So it’s indulgent, too). Make sure your oil is hot enough before you cook the squid, so it gets a nice sear on it. And don’t forget to save your pasta water! This is the velvety, punchy, delicious sauce your spaghetti—and squid!—always dreamed... Read More
I’d like to think all the warm weather months are shortcake season. Sure, the classic strawberry shortcake is a perfect dessert, but fluffy, buttery biscuits and fresh whipped cream go with pretty much any spring, summer, or even early fall fruit. So why not switch it up? This recipe uses sweet black cherries because that’s... Read More
This little dish works well as an elegant appetizer at your next fancy dinner party or a quick breakfast eaten feverishly on a super busy morning. That’s why I love it so much. Toast is versatile, comforting, and it makes everyone happy no matter the occasion. This one is a beautiful cross between a European... Read More
Head-on shrimp is a show stopper – a dish that seems to be reserved primarily for restaurant dining, and I’m not sure why that is. Cooking whole shrimp is super easy and eating them is way more fun than eating the peeled ones. Most importantly, cooking shrimp in their whole shell allows them to retain... Read More