The Complete Cooking for Two Cookbook: Chicken and Orzo with Spinach and Feta
One of my favorite things about cooking is when I am surprised. And given how much I cook, that doesn't happen very often. Disappointingly, I pretty much know what's going to happen when I, for instance, saute a plain old chicken breast, which is to say: not...
The Complete Cooking for Two Cookbook: Soba Noodles with Roasted Eggplant and Sesame
This was so good I had a hard time making it a single serving dish. I allowed myself a couple more chopstickful’s of it while cleaning up
Tuscan Beef Stew
I appreciate that Cook's Illustrated has a scientific explanation for why its recipes are superior to others, but most of the time I'm content to take it at face value and not read their lengthy dissertation. I don't dislike science, I just feel like it's doing fine...
Lamb Chops with Dried Cherries and Port
I love when a dish can be both elegant, special, and yet an absolute snap to make. Gnaw-on-the-bone delicious doesn't hurt either. This -- from the April 2008 issue of Bon Appetit -- checked all the boxes. It's laughably simple: lamb with a classic pan sauce....
Toasted Bread with Burrata and Arugula
Or Bocconcini if that's what you discover the kid in the cheese department gave you right before you assemble this. At least it was buffalo. This was meant to be a first course but I doubled it and served as an appetizer. It was a bit of a mess to eat and I'm...