Artichokes, sausage, goat cheese, and sun-dried tomatoes — here's an egg bake for you that will work for breakfast, lunch, or dinner! It's also a great example of my basic formula for egg casserole. These provide my most frequent go-to lunch, a make-ahead staple that uses up little bits of leftovers — in this case, one lone sausage and half a log of goat cheese, plus a few sun-dried tomatoes and the last of a wedge of Parmesan. Read on for the recipe and some thoughts on making a hearty, easy egg bake out of nearly anything you have on hand.
Oatmeal, step aside. There's a new world of warm grain cereals on the block. Breakfast bowls that include satisfying farro, warm apples cooked up in coconut oil, crunchy hazelnuts, and soft cranberries. Bowls that will warm you up in the morning and satisfy you until lunch. This is one such bowl.
Happy almost-Fat Tuesday, fellow revelers! Still looking for a festive recipe to celebrate the season? Try this creamy crawfish pasta that comes together in a breeze. I just so happened to have some crawfish squirreled away in my freezer; this was a sensational way to use it.
That's not my kid. Mine is younger and not nearly as tidy with a spoon. But (for now) she loves anything labeled soup, which is great, because soup? It's easy, it makes a lot of leftovers, and it's a great way to shovel in vegetables without tricking her into eating them. Here are two favorites.
Are you in the mood for some comfort food? Of course you are; it's January. In the interest of resolutions and energy, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: Fresh baby spinach and chickpeas seared with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon.
But it doesn't stop there. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. Want to see how it looks when all put together? Here you go...
Have the January blues seized you yet? The gleam of the holidays is gone, the weather has turned chill, and the annual head cold has finally settled in. The party food is put away, and there isn't much time to cook. It's back to school, back to work, back to the gym.
But cheer up — I have a cure for your glum January blues. It's soup weather, and I want to share again my January soup tradition: A rich, savory turkey broth, spiked up with spicy chili peppers and lime juice, stocked with mushrooms, fragrant rice, and melting strands of cabbage. It's hot and sour, delicious yet simple, hearty yet light — everything you want in January, and more.
I have told you that brunch is my favorite meal of the day, and the winter holidays are perhaps the high point for brunch. But while I am looking forward to these sleepy morning meals, I have to admit that many brunch recipes are too sweet for me. If this sweet monkey bread with a gooey glaze showed up it certainly wouldn't go to waste! But we would need something else too, to nourish and satisfy. I need something savory to start the day off right.
The other requirement for a good brunch recipe, of course, is that it be easy to make ahead. Because who can roll out dough and fry potatoes before breakfast? Not me. So I must tell you about my make-ahead favorite recipe for a big family brunch: Savory, garlicky sweet potato hash, roasted with sausage and rosemary, and baked the next day with eggs on top.
We're headed into the season of entertaining, when family sleepovers become common, before and after big holiday meals. I also think of this as breakfast casserole season; everyone is looking for easy, hearty ways to put breakfast on the table in the middle of the zaniness. Well, here you go: One of the simplest, heartiest breakfast casseroles I know how to make.
If you're like me, you're always looking for a quick but filling and nutritious meal on a busy day. One thing I've learned to do is to tuck a few sweet potatoes into the oven whenever I'm baking something. That way, I have a head start on a delicious, nutritious meal, ready to go whenever I'm hungry but pressed for time. Read on for several suggestions for how to use a baked sweet potato.
This soup is based on a favorite autumn dish where roasted acorn squash halves are filled with a white bean mixture and drizzled with an herby sauce. It's a delicious and satisfying dish that just happens to be vegan. It also translates well into this soup, a delectable combination of sweet vegetables (roasted squash, leeks) and creamy beans, punctuated with a dollop of fresh, zingy, garlicky, herby pistou.