‘Tis the season where heavier dinner fares are both craved and called for. Enjoy this spin on traditional steak and potatoes.
This is a quick and easy, light, but flavorful Middle Eastern grain salad mixed with the hearty texture of eggplant.
I recently came across this lovely deceptive grain and couldn’t wait to use it in a recipe! Bucatini looks a lot like spaghetti, but is thicker and actually hollow in the middle—making it the perfect pasta to stew in any soup.
Ever wonder if you could caramelize nuts in the microwave? Well, I didn’t. But since my water heater flooded and ruined the kitchen floors (where my electric stove happens to be plugged in), I haven’t been able to use my stove for the past week. Apparently, water and electricity don’t mix (shocker!). I cook quite a bit and was bummed that I wouldn’t be able to use my stove, so I figured–easy fix–I’ll just make salad! Hahahaha. Of course, most of the salads I make are quite “fancy.” Like this spinach, pear, goat cheese with caramelized pecans salad I like to make (recipe here). But I forgot that in order to caramelize the pecans, I would need my stove. Dang it! Refusing to be defeated (and taking the hard road because of course I couldn’t just leave the nuts out…duh!), I thought to myself “I wonder if I can do this with a microwave.” It turns out you can. The microwave and I had a little bit of a stare down contest before I got up …