I would love to spend more time with my kids cooking the way I did growing up, but between school, sports, and church, there always seems to be something keeping them busy. When I think back on my happiest memories growing up, they are often of the strong women in my life, cooking to show love for their whole family, and me helping them in the kitchen. From my Great Grandma and her cherished recipe box, to my mother’s ultimate comfort dish Chicken and dumplings, and my grandma making something as simple as a loaf of whole wheat bread, cooking is just what we do. To try and spend more time with my family, I came up with the easiest...
A whole head of steamed cauliflower is great for slicing into cauliflower steaks, chopping into florets, or drizzling with sauce for a beautiful vegetarian dish. It’s easy and just takes a few minutes to steam it in the Instant Pot / pressure cooker. Cauliflower is really having its 15 minutes of fame. Cauliflower rice, cauliflower gnocchi…this vegetable is being transformed into all sorts of things. Frank and I were served a whole head of cauliflower in a rich butter sauce two years ago in Paris that inspired this Whole Roasted Cauliflower with Lemon Butter Caper Sauce. (That recipe was the most popular thing I shared on Instagram all of last year!) The easiest way to steam cauliflower that also insures it...
Food impersonating other food is a dime a dozen these days: cauliflower rice, vegan burgers, nut cheese. I don’t have a problem with any of that. Live and let eat, I say. But once in a while, it’s nice to come across a dish that merely reminds you of something else — a whisper of a memory rather than a straight-on simulation. So, do you like pancakes with maple syrup? Good, because then you’re going to love this Sour Cream Maple Cake With Maple Buttercream Frosting. The cake comes together in minutes in a single bowl, which you can clean out and use to make an equally speedy frosting. The cake is lofty, tender and golden. Despite the inclusion of...
Every fall, the sight of winter squashes in all their glory — stacked in bins at the supermarket, arranged in piles at the farmers market — brings me a shiver of joy almost as invigorating as the realization that I can finally turn on the oven at any time of day without worrying it’ll overheat the house. Roasting is my preferred way to cook so many vegetables, and these babies are no exception. My favorite varieties are the drier, firmer ones such as kabocha, acorn and red kuri, partly because they turn so nutty and caramelized in the oven, but also because they soak up sauces so nicely. A bonus: You don’t have to bother peeling them, because roasting turns...
Whether you serve them for breakfast or with tea in the afternoon, these Butternut Squash Scones are a delicious way to celebrate another beloved flavor of the fall season. Butternut Squash Scones: Yes, my friends, we are taking a break from pumpkin today and making butternut squash the star of the show with these Butternut Squash Scones. I don't know about you, but I LOVE me some butternut squash. It has long been among my favorite sides at Thanksgiving. You simply roast the squash with a bit of butter and then mash it with some brown sugar and a pinch of cinnamon. It's a sweet side that pairs perfectly with all the savory foods on Turkey Day. With warm thoughts...
