At this point, I could probably whip up this pasta salad in my sleep. It’s always in heavy rotation at my house during warmer months because it is hands down my husband’s favorite dish I make. Can’t say I blame him though- what’s not to love about creamy pasta with bacon? Personally, I love that this recipe allows me to get my pasta fix without actually eating that much pasta (the whole recipe only contains 1/2 box of pasta, which you’d never guess if you didn’t look at the recipe).
Read more
I am not a vegetarian or vegan, nor do I follow a gluten-free, keto, paleo (the list goes on) lifestyle. I love a juicy burger as much as the next meat-eating gal, and cheese is and will forever be one of my main food groups. That being said, I love vegetables and am not opposed to eating meals without meat or dairy.
Yet I have never gravitated towards vegetarian and vegan recipes or cookbooks until I discovered Power Plates, a vegan cookbook that has quickly and surprisingly become one of my favorites. The cookbook is written by Gena Hamshaw, a registered dietitian, food blogger, and cookbook author. Since Gena is a registered dietitian she has carefully made sure that each meal is balanced- pairing protein, healthy fat, and complex carbs together to help you sustain energy throughout the day. Her recipes leave you feeling full and satisfied, but not weighed down or overly stuffed. On top of this, and most importantly to me, her recipes are so flavorful that you don’t feel like you’re missing out on anything.
Read more
When you hear pimento cheese, I’m sure the South comes to your mind, and for good reason- it’s a Southern staple. But a little known fact is that pimento cheese was invented north of the Mason-Dixon Line, specifically in my home state of New York.
According to Serious Eats, back in the 1870s, New York farmers started making a soft, unripened cheese that eventually evolved into cream cheese. Around the same time, Spain started sending canned red peppers or “pimiento” over to the United States. The two ingredients were eventually brought together in 1908, in a Good Housekeeping recipe that called for cream cheese, mustard, chives, and minced pimentos. The combination of cream cheese and pimento was such a hit, it started to be mass produced and sold in many regions across the Country.
Read more
Similar to many people, during quarantine I’ve been cooking even more than normal. With this, I’m constantly searching for and trying new recipes. Some work out well and others are failures. I figured since I am spending so much time scavenging through recipes on Pinterest, the Food Network, and my large selection of cookbooks (some could say too large), I’d start to share the recipes here that have worked for me and the ones that didn’t quite live up to my expectations. Hopefully, it can help you weed through the vast recipe options available to you.
Since we have had a few cold and rainy days in New York this week, I was looking for hearty comfort foods that slow-cook or, better yet, need the oven so that my chilly house gets a boost of warmth. This recipe from Ina Garten’s latest cookbook, Modern Comfort Food, seemed to check all those boxes: sliced potatoes and buttermilk-marinated chicken thighs get slow-roasted together in a skillet before being showered in fresh herbs at the end.
Read more
You probably rolled your eyes. I don’t blame you. Scrambled eggs are such a simple dish to throw together, and I have no doubt in my mind that you know how to cook them.
I personally have cooked scrambled eggs the same way for years, and they’ve always turned out fine. But a couple of weeks ago, I stumbled across a video of Gordon Ramsay’s technique for scrambling eggs, and I’m never turning back. They come out so rich, dense and creamy, and it’s all just in the technique (well, technique and a little creme fraiche). On top of that, they require fewer dishes and are incredibly simple to make.
Read more
life after five 