Tag: parsley

A few weeks ago, as one of my officemates, who shall remain nameless, glanced at my column, he remarked, “You’re really on a pasta kick right now, aren’t you?” “Yeah,” I told him. “I’m always on a pasta kick.” I mean, it’s kind of a silly question. Pasta is amazing. So, despite the judgement from …

Continue reading “‘Tuscan’ play at this shrimp pasta game”

While watching random cooking shows over the years, I picked up the advice from several chefs that if you’re cooking with wine, you should choose a bottle you would actually want to drink, or it isn’t worth using in your recipe. I have never heard the same advice for beer. I have used some of …

Continue reading “Everyone will polish off their plates with this sheet pan meal”

I am generally pretty useless when it comes to remembering the different cuts of meat. If I’m ordering a steak, I know that a t-bone will have, well, a t-shaped bone in it, but I forget which cut has the best marbling or is the leanest, etc., etc. But after this week’s experiment, I now …

Continue reading “Nothing about wine-braised ribs falls short”

I recently watched a video that explained why there are so many different shapes of pasta out there. I always assumed it probably had a practical purpose and it wasn’t just because of ancient pasta makers’ boredom and creativity. And it does. If you’re wondering, it all comes down to the sauce. Have a thinner …

Continue reading “Cajun pasta shapes up to be an excellent, quick dinner”

There are a few dishes that feel specifically American. Meatloaf is one of those, despite it also being the butt of many sitcom jokes over the years. According to an article by Erica Martinez for “Food Republic,” meatloaf has been on recipe cards since the 1870s, but it may be even older than that. “[F]ood …

Continue reading “You’ll ‘loaf’ this lightened-up classic dish for dinner”

Throughout the winter months, Joey and I make a lot of soups, chowders and chilis, which I still firmly believe are perfectly great recipes to pull out of the box any time of the year. But sometimes I find myself in the mood for a casserole—something with a ton of flavorful ingredients, all nestled beneath …

Continue reading “Put some pep(per) in your step with a tasty, cheesy casserole”

I’m constantly amazed at how quickly we transition from pasta salad to thick, warming stew weather in Kansas. I can always tell when other parts of the country are starting to move into whatever the next season is, because my Pinterest suggestions suddenly begin showcasing a totally new genre of food. Right now, with Canadian …

Continue reading “With fall ‘fest’ approaching, it’s time for some stew recipes”

An article by UCLA Health explains that mushrooms are considered a healthy addition to one’s diet. In addition to being lower in fat and calories, there are studies that have linked them to decreased cancer risk, better brain health and even healthier immune systems, among other benefits. That’s pretty neat for a fungus that many …

Continue reading “Cap off your snack table with simple, air-fried mushrooms”

“Lindsey, you don’t have to cook. I would have DoorDashed something for lunch,” our young, Gen Z houseguest told me as I fired up my stove this week. I mean, yeah, I guess I could have let him do that, but where’s the fun in eating lukewarm fast food in your own home when you …

Continue reading “The delicious smell of this dish will ‘bacon’ everyone to your kitchen”

On most days, Joey and I work in the same newspaper office or together from home. Every once in awhile, though, we go our separate ways. Recently, when we had such a day, Joey shot me a text, “Hey, it’s been a really long day. Do you mind figuring out dinner for tonight?” Challenge accepted. …

Continue reading “Cheese, spinach are the stuff dinner dreams are made of”