Let me just sit back and look at this photo again. I want to re-live this roast chicken sandwich. Oh it was so good! Slices of roast chicken piled on a homemade brioche roll with fried mushrooms, creamy-cheesy garlic mushroom sauce, crispy bacon and leaves of baby spinach. I may have also made this one step naughtier, by lightly toasting the inside of the brioche, and then finishing it off in the pan with the leftover bacon fat....

We’re kicking things off with a Cajun Turkey Breast. Sometimes you don’t need or want a whole turkey for Thanksgiving and that’s totally okay. A turkey breast is quite easy to make and takes a whole lot less time. Why can’t you just give me an exact cooking time? I know, I know, there’s nothing more frustrating in cooking a large meal like Thanksgiving than not knowing exactly when everything will be done....

There’s nothing quite like a good roasted fish on a summer night. Cod is a nice, thick white fish with a nice firm bite to it. We absolutely love cod, and when we came across some the other day we just had to give it a go! The topping on this was just amazing and full of flavor. It was perfect. You’ll notice I had several different thicknesses on the filet, and yes, I did defer their cooking time so that everything came out equal....

“You like potato and I like potahtoYou like tomato and I like tomahtoPotato, potahto, Tomato, tomahto.Let’s call the whole thing off” However you like to say it, we absolutely love potatoes. As the weather cools down and the days get shorter our bodies start to crave all of those delicious fall and winter staples that have gotten humankind through winters for thousands of years. Among the classics are potatoes (harvested in the fall)....

The Hollandaise Sauce Ok, let’s just dive right into the best part of this recipe, the hollandaise sauce. Seriously, I think I may have been missing out my entire life. Did I not know it was so delicious or did I just not care? I was never really a fan of hollandaise sauce until Justin whipped up a batch for this salmon recipe. And now, I cannot stop thinking about it....

Actually I should say “our” garden, as I prep, plant, weed, prune the four sunny garden beds at my parent’s house. Mom harvests, and everyone shares. Which is a good thing, because when you are overloaded with produce you want people to share it with! Things are definitely slowing down in both mom and dad’s garden and mine. Here at the tail end of summer, we both have more green tomatoes than red, but there were still more than enough ripe tomatoes to make this roasted tomato soup....

It’s almost too pretty to eat. But eat it we shall. What Does Romanesco Taste Like? Romanesco is closer in taste to cauliflower than to broccoli, but milder and nuttier than either. How to Prepare Romanesco When shopping, look for heads of romanesco that feel firm and heavy. Brown spots are a sign that the romanesco is a little old; a few spots here and there are fine and can be trimmed off, but try to avoid ones with lots of spots....

After experimenting with my own variations, I made simple changes to this historic recipe. Rosemary Garlic Beer Bread uses self-rising flour, butter, fresh garlic, rosemary, and pilsner, a crisp, refreshing pale lager with minimal hop bitterness that originated in the Czech Republic. It’s a flavorful loaf bread that comes together quickly. This beer bread recipe takes little planning and requires only a few ingredients. You can bake a loaf in under an hour to serve with a hearty beef and bean chili for a weeknight dinner or a vegetarian lentil soup shared with friends for brunch....

Classic Beef Stroganoff . . . but With Chicken! Normally, a stroganoff is made with thin cuts of beef, but to do that right requires some extra prep, and I thought it would be fun to try the classic stroganoff flavors—mushrooms, sour cream, etc.—with chicken. Using a shredded meat from a rotisserie chicken for the sauce is easy, and the finished sauce is almost like chicken pot pie filling, but served over egg noodles....

I seriously can’t get over how delicious these are. I’ve had an aversion to s’mores for so long because I hate getting near campfires. Don’t get me wrong, I love the idea of campfires, but my hair is like a sponge and it takes several washings before I can ever get the smoke smell out. It’s not worth it to me to have to smell like a campfire for days on end....

I actually encourage its barrenness and enjoy being resourceful. Growing up, we often didn’t have a full larder. Many nights we ate canned spiced ham with rice for dinner. Those memories help me to appreciate the value of a full fridge. A Budget-Friendly Meal This Sausage, Pepper, and Potato Bake is such a budget-friendly meal that it’s on heavy rotation in my meal plans, especially towards month’s end. I’m never disappointed when looking for an inexpensive kielbasa sausage....

I used to order sausage, peppers, and onions at a hole-in-the-wall lunch counter in Burbank. You know the type of place—where the big loud guy behind the counter works fast and furious, takes your order (you better know what you want!) and barks back “Sausage, Peppers, and Onions!” to the guys on the line, and within minutes you have a huge roll in your hands, loaded with more sausage and peppers with onions than you think you can possibly eat....

Shrimp cocktail is a classic, old time-y recipe that simply doesn’t go out of style. There are certain things you just don’t mess with, and shrimp cocktail is one of them. Call us purists when it comes to certain foods if you must. We proudly stand by this recipe as the best! Bring this as an appetizer to your next party and everyone will be begging for more! Can I make shrimp cocktail ahead of time?...

One way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp. First marinate raw shrimp in a little lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. Serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set! If you’re really in a hurry you can use already cooked shrimp....

The actual name for this dish in Sichuan cuisine oddly translates to “Fish-Fragrant” Eggplant. Confusing, as this dish has no fish anywhere in it. You see, in Sichuan cuisine there are 23 complex flavors. These range from red-oil flavor, hot and sour flavor, lychee flavor, to strange flavor, and many others. Fish-Fragrant is one of the most celebrated. Fish-Fragrant is a combination of salty, sweet, sour, and spicy tastes that come from ginger, garlic, scallions and fermented or pickled chilies....

📋 What do we need? Mashed potato: Your mashed potato needs to be chilled and relatively dry (not too much butter and cream/milk - if you’re making the mash especially for gnocchi, then I wouldn’t add any at all.)Flour - plain/all-purpose flour works best. We need just enough to ensure the gnocchi doesn’t fall apart, but not so much that the gnocchi texture is ‘gluey’. You might have to adjust the amount of flour, depending on how dry/moist your mashed potato is....

Meal planning used to feel daunting. Over the years I have come up with a few strategies to make the task easier. First, I keep a list of all the meals that are sure hits. These meals change depending on the season, but, honestly, I can eat grilled cheese sandwiches anytime of the year! To save even more time, each day of the week has a theme (Monday = Pasta, etc)....

This bistro-style crispy chicken is braised with carrots, potatoes, and, for good measure, greens in a mustard and lemon seasoned chicken broth. It all comes together easily in a skillet and adds up to a satisfying, flavorful meal. The Bonus To Braising Chicken Braising is one way to cook meat with moist heat. It cooks food gently, keeps it from drying out, and requires only a small amount of liquid in the pan....