When you arrive home from a long day (or perhaps two long days and a long night), sometimes nachos and a brewski call your name. This adaptable recipe is from Cooks Illustrated. Of course nachos are healthier with salsa and guacamole. But if you just want chips and … [Read more...]
Persimmon & Fennel Salad
From Blue Apron, a beautiful and unexpectedly delicious combination of ingredients. Getting acquainted with fennel has been a bonus of our Blue Apron meals. I was especially pleased to discover that the word "narthex", a favorite of Dick and mine since our time at Binkley … [Read more...]
Cheesy Roasted Potatoes
From Blue Apron. These potatoes accompanied Broccoli & White Bean Burgers--I know, they sound way too healthy. I was not overly excited by the idea of such burgers and delayed making this dinner until the following week. In fact the burgers were pretty good, especially … [Read more...]
Shakshuka
Another great recipe from David Lebovitz, inspired by Adam Roberts' Secrets of the Best Chefs and Yotam Ottolenghi's and Sami Tamimi's Jerusalem. David reports that he ate shakshuka every morning on his trip to Israel. It's definitely worth looking up his blog entries for that … [Read more...]
Mushroom Enchiladas
Adapted from Blue Apron's delicious recipe. See Chicken Enchiladas for the meat version. 12 flour tortillas 1 cup long-grain white rice such as Uncle Ben's 28-ounce can tomato sauce or crushed tomatoes 12 ounces Monterey Jack cheese, grated 12 ounces mixed … [Read more...]
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