We’re leaving town today for an extended Thanksgiving celebration, so I didn’t want to go shopping to make dinner yesterday, even though we still had to eat. I still managed to feed my family a pantry and cook-everything-that-might-spoil kind of dinner. That’s how this cacio e pepe mac & cheese came to be. Continue reading
If there’s any leftover challah on Sunday, we love to make French toast for breakfast. But when a crowd is coming over for brunch, you don’t want to be stuck in the kitchen with a frying pan. That’s where casseroles come in. Make this on Saturday night and sleep in on Sunday before your friends arrive. And don’t forget the mimosas!
I first made this recipe with crumbled chocolate wafers mixed with the challah and in the topping, but it’s just as delicious without. It’s already French toast, it doesn’t need the extra decadence! Continue reading
For some reason, our family always made the traditional Green Bean Casserole with broccoli. I really can’t tell you why, but that’s how we had broccoli. So, when my husband requested this for dinner one night, I accepted the challenge. Instead of using canned soup and canned onions, though, I knew I had to make the whole dish from scratch. Of course, Alton Brown came to the rescue this time, and while reading his rendition of the American classic, I decided it’s easy to make this dish in three steps. And I did. Continue reading
Here’s another pizza recipe for you, because you can never have too much pizza. I love a simple tomato mozzarella, but it’s also fun to mix things up. This way, I can put pizza on the menu every week and it won’t get boring, since there are so many varieties; there are so many things you can put on pizza…
Like radishes! Continue reading
Every year I make a big deal out of choosing and baking a special birthday cake. And for a good reason. Every year on December 17th we celebrate two special birthdays, so of course the cake has to be extra amazing! I don’t only do this for my birthday, though. I like baking for everyone’s birthdays! My specialty is delicious layer cakes, not decorated cake mixes or sheet cakes with too much icing. Last year, we had a maple crunch layer cake, which we made by hand and was a hit at our birthday party. This year, though, I thought just baking one cake would be a little boring. So I racked my brain until I figured out what the perfect birthday dessert would be, and settled on these ice cream sandwiches. Chocolate, ice cream, and cookies all in one! What could go wrong?
Behold, the prettiest pasta dish to grace my kitchen: beet pesto!
Seriously, this meal was such a beautiful, lovely pink color, I can’t get over it! But I should also mention that it’s delicious; don’t just make it for its looks! That would probably hurt the recipe’s feelings. It really is a great thing to make to impress company, just don’t wear white like I did. I mean, we all know beets stain, so I should’ve known to wear an apron and/or non-white t-shirt to prepare this dinner. Continue reading
Today, my nephew Eddie turns 1! It’s not every day your first baby turns 1, so when Adele asked me to bake a cake for his birthday party, I told her to pick any recipe and I would make it. Adele loves lemon desserts, and she chose this awesome and fancy torte. I told her I’d only make it if I could make another cake, too. I ended up baking vanilla cupcakes so that Eddie and the other small guests would enjoy a dessert, as well.
His birthday party was a little early, because the holidays got in the way of his birthday plans. Which was great for our blogging schedule, because we were able to post this in time for his big day. HAPPY BIRTHDAY, EDDIE! Continue reading
Watercress is one of those “super foods” that I’ve been seeing a lot of lately. And summer is all about being healthy, so when I had a bag of watercress just lying in my fridge I racked my brain to see what I could do with it – and pesto was just the ticket! Pesto is a favorite summertime item because it’s so easy to make and extremely versatile. You can use it to dress up sandwiches, as a sauce on pasta, or even to spread over a simple fish or chicken. This pesto recipe is extremely easy to make, as long as you have a food processor or blender on hand.
I love lemon desserts! They’re tangy and sweet at the same time, and not too rich, like a piece of flourless chocolate cake would be. Plus, every time we go to the fruit store, my son picks up a lemon and just HAS to buy it. This means we have a lot of lemons in the house. So when I was racking my brains for a great summer dessert, of course something with lemons came to mind. Of course, lemon meringue pie was possible, but I wanted something that travels well. While flipping through the “bar cookies and brownies” section of my Bon Appetit Desserts book, I came across this recipe, and was happy to see I had all the ingredients to make the dessert! Decision made. Continue reading