Quinoa Salad With Chicken, Almonds and Avocado
You didn't think I ate cake all the time did you? We all know how that ends. It's all about balance, which is a palatable way of saying: sometimes you have to eat healthy things. But healthy does not have to mean penance or deprivation. There are many, many...
Review: The Smitten Kitchen Cookbook
I'd like to think that Deb Perelman and I are a lot alike but all I can come up with to support that is that we're both happy in the kitchen. But it's enough, I think, to claim a connection. What does it mean to be happy in the kitchen, besides the obvious? It means...
Cook’s Illustrated: Chicken Parmesan
What did Cook's Illustrated want? "A juicy cutlet that kept its crunch." When did they want it? "Twenty years ago would have been nice but now works." As with many popular dishes there are many bad ways to make chicken parmesan and many points where you can go...
Creamy Pappardelle with Leeks and Bacon
Oh just go make it, you know you want to. It's from the February 2013 Bon Appetit and right here on Epicurious. What are you waiting for?
Hearty Spanish-Style Lentil and Chorizo Soup
What is it with the Spanish food lately? Must be the weather. Because it's officially cold outside. Here in Chicago we've had some freakishly mild weather and a disconcerting lack of snow. Until this past week when we got those character-building below-zero wind...
Cook’s Country: Spanish Chicken Cutlets with Yogurt Sauce
This was so good despite the fact that I temporarily lost my mind and mistakenly used chicken breast halves instead of cutlets. What's the difference? Well, a lot of cooking time, for one. Basically, a cutlet is a breast half cut in half, horizontally, making two...
The Smitten Kitchen Cookbook: Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss
Another incredibly good, deeply satisfying vegetarian main dish from Deb. You could absolutely use regular rice, brown rice, bulgur, quinoa, whatever you have five cooked cups of on hand but I really like the wild rice part of this. I think because I so seldom make...
