I celebrated Mother’s Day by making my mom a whole bunch of homemade goodies this weekend, including a zesty lemon tart and an antipasti spread. But brunch turned out to be the hit of the weekend, thanks to this Dutch Baby (puff pancake) topped, croque monsieur-style, with ham and Gruyere. Get the recipe!
When I spotted a bin full of beautiful purple and green baby kale at the farmers’ market recently, the farmer and I agreed it would make a terrific caesar salad. And it did. Of course, you could use the traditional romaine lettuce, or do a mix of baby lettuces and salad greens like arugula. Don’t be afraid of the anchovy or raw egg — both are essential to caesar dressing. Give this a try while greens are still in their adorable baby stage. Get the recipe!
Of all the recipes in my “Findlay Market Cookbook,” a simple pasta salad is the one I’ve made most often. It starts with orzo (cooked in vegetable stock for flavor), and has the perfect simple dressing and tons of vegetables. What I love most is that it’s so adaptable; here, I’ve swapped vegetables and herbs from the original recipe to make a perfectly seasonal spring pasta salad. Get the recipe!
Even as the weather turns warmer, I’m not ready to give up oatmeal for breakfast just yet. Steel cut oats are the tastiest, but who has that kind of time in the morning to wait 20-30 minutes for your breakfast to cook? This overnight technique is the best way to cook oatmeal! Get the recipe …
This recipe is an old favorite, clipped from a Williams-Sonoma catalog a bajillion years ago. We’ve made it for dinner a number of times, and then I hacked it as a salad-in-a-jar, which is perfectly lunch-able. The roast chicken and tart apple play beautifully with the spicy pecan dressing. Get the recipe!
Typically, panzanella is a summertime salad of toasted bread, tomatoes, cucumbers and olives. But here’s a perfectly wintery spin on this Italian favorite, with hearty multigrain bread, roasted butternut squash, walnuts and a kiss of sherry vinaigrette. Perfect with roast chicken or grilled pork. Get the recipe!
Ohio Valley friends: Have you tried Shagbark Seed & Mill corn chips? They will spoil you for any other name brand corn chips. They taste, you know, like corn. Get the scoop on our new favorite snack!
Today is National Chocolate Cake Day. (Who knew?) So you’ll need a chocolate cake recipe that’s quick, simple, and uses ingredients you may already have on hand. No frosting, no fuss, just your basic snacking cake that satisfies the chocolate urge. THIS, friends, is that easy chocolate cake recipe!
I love recipes that do double-duty, like this hearty barley and vegetable salad, which makes a great side dish for roasted chicken tonight and a happy and satisfying lunchtime salad tomorrow. This whole-grain recipe makes a ton, so you can feast on it all week. Get the recipe!
