Recipes for main dishes.
An article from “Eat This, Not That” by Cheyenne Buckingham breaks down all the differences between Italian and Asian noodles. I started wondering a bit this week, after I bought a package of lo mein noodles and the finished product really didn’t look a whole lot different from spaghetti, so of course, I had to …
Continue reading “You have to try this delicious ‘mein’ dish tonight”
As a child, I remember Brussels sprouts as being held up as the epitome of gross vegetables on every kids’ show I watched. The mere mention of the little green vegetable made actors and cartoon characters wrinkle their noses in disgust. As an adult, I love Brussels sprouts. I figured it was just due to …
Continue reading “It’s time to sprout a new opinion of the old Brussels”
Despite being a “food columnist,” I have to admit that a lot of my tastes are fairly, well, childish. For rare meals where I’m eating on my own, I’m likely to give in to my cravings for a serving of box macaroni and cheese or a bowl of cereal, or even more likely, a peanut …
Continue reading “It’s jarring how great leftover peanut butter can be”
I know now that we’re in post-Thanksgiving life, I’m supposed to transition to only Christmas-y flavors and foods with tons of sugar and peppermint and red and green food dye, but I have to be honest, I’m still not ready to be finished with fall vegetables. Luckily, our local grocery store isn’t, either, because I …
Continue reading “Winter can’t squash my love of fall vegetables”
For a recent meal with friends, I made a cherry pie to share, and since I knew I sometimes get carried away with lattice pie crusts and run out before I’m done weaving, I made one extra crust, just in case. Of course, once I was done making pie, I wrapped the crust up, determined …
Continue reading “A hearty pot pie is a ‘crust’-try recipe this time of year”
Last weekend, Joey attended a day-long bowling tournament. The day before he left, he lamented that he didn’t think he would have time to throw a whole chicken we bought on the smoker and may have to toss it back in the freezer. Instead, I offered to put it in the oven on my day …
Continue reading “You can cook a whole chicken—even under pressure”
International cuisine website “Saveur” features an article called “Pasta’s Predecessor: The History of Gnocchi,” that I found really interesting when trying to figure out how the little potato dumplings came to be. As with all traditional foods, there is controversy about where in Italy the dish originated, as well as when it was first developed, …
Continue reading “Say ‘oky gnocchi’ to trying this creamy pasta dish”
Early to mid-October is one of the harder times of year for me to decide what to cook. Since the Kansas weather can’t make up its mind, I’m never sure if it will be a day where I’m happy to heat up my kitchen by firing up the oven or if I’ll regret raising the …
Continue reading “Cook up all the ‘gourd’ things for fall weather”
Earlier this summer, while on a trip to Kentucky for a conference, Joey and I asked around to the locals where we should grab lunch in Frankfort. One of the recurring suggestions was to visit a little Honduran restaurant, Mami Monchita’s. I don’t know what food genre I expected people in Kentucky to recommend, but …
Continue reading “The food choices surprised us ‘Honduran’ this trip”
I know that most of the recipes I share with you in this space are “sometimes” foods. From pasta-laden, full-fat casseroles swimming in cheese to decadent desserts with more sugar than a bag of Pixy Stix, I know the temptation is real. But we all need some recipes that look and sound a bit sinful …
Continue reading “Lighten up and try a new lasagna recipe this week”
