Do you like éclairs? What about profiteroles, cream puffs, and cheesy gougères? Aside from making us drool just thinking about them, the one thing all these pastries have in common is that they're made from pâte à choux — a staple of the French pastry kitchen.
Think you can't make them at home? I beg to differ! Here's everything you need to know to make a batch tonight.
I love stuffing chicken breasts. I've given you my recipe for roasted chicken breasts stuffed with goat cheese and fresh garlic, one of my favorites, and I consider this one a fall-inspired version. The technique is easy, with a big wow payoff, and I love the combination of a simple, buttery skin with a complex filling.
The sweet, salty, nutty mess that spreads out over your plate as you eat is pure perfection.
Sometimes I feel a little guilty. Because I work from home, I can have nachos for dinner every night if I want, while I send my husband off to work with something a little more sensible and microwaveable. (Note: This doesn't happen.) We save our nacho-fests for nights when we're together (preferably also in the company of some good beers and a good baseball game); for regular weeknight meals, Dan gets his Tex-Mex fix with these chicken enchiladas.
I wish you could smell these muffins cooling on my counter right now. Better yet, I wish you could actually be here in my kitchen right now. Because then we could sit down with mugs of coffee and one muffin each, and break off nutmeg-scented nibbles as we trade stories about our day.
Say hello to your must-try fall lunch – Fall Harvest Freekeh Salad! If you’re brand new to the world of freekeh, this salad is an easy and delicious way to get your feet wet. And if freekeh is already a regular part of your diet, then this is a recipe you’ll definitely want to add to your stash!
This Fall Harvest Freekeh Salad is a culmination of all of my favorite salad-y things in one bowl. It’s part dark leafy green salad and part wholegrain salad, plus it's full of fun, seasonal goodies that I love, like crisp apples and roasted butternut squash.
It's that time of year again, y'all! Yep, football season is upon us, and I'm busy dreaming up new appetizers, dips, chilis, and stews to carry me all the way through the fall. If you're like me, you have a few go-to appetizers that are simple to throw together and guaranteed to please. Yet I am still always in search of the new best recipe, and holy smokes, I think I just found it!
This winter, I've become an oatmeal connoisseur. I'm that woman who orders oatmeal when eating out at relatively nice restaurants or on vacation to see just how they do it. When on a train trip a few months ago, I even became quite enamored with Amtrak oatmeal and would look forward to it each morning (it was a long train trip). Like you, I'm sure, I've had really great oatmeal and my share of pretty awful bowls, and I've learned a lot in between those experiences.
This is the soup my one-fourth Mexican mother used to make all the time and for that reason alone, it is authentic to me. Yes, go to Mexico and you will have a pretty different soup, but this is the way she fed me as a child, and so it is how I make it today. It has a lot to do with using up leftovers.
I recently read an article that mentioned most people are satisfied with one pumpkin spice latte every fall. Just one. The same cannot be said for soft, lightly spiced pumpkin muffins. These breakfast treats are especially wonderful right now, as we settle into autumn, but are also perfectly acceptable to eat year-round.
My husband, Dan, would eat a cheeseburger pretty much every day of the week if I let him. This is not conjecture; it's an established fact. It's his desert-island food, and should we ever be stuck on a magical cheeseburger-filled desert island, he's free to eat as many as he wants, as often as he wants.
Admit it — most of us have a slightly codependent relationship with frozen potstickers. Sometimes I truly wonder if they were invented to be the perfect solo meal — finger food with a five-minute cooking time being the two major qualifications for my lazy solo meals, anyway.
There's nothing I love more than a breakfast recipe that can double as lunch or dinner fare, and this super-herby, substantial frittata does just that. We do a lot of very simple cheese frittatas around here, but recently before a weekend camping trip, I thought about making one that had a bit more heft to take on the ferry for lunch. I sliced some potatoes, found a little log of goat cheese in the refrigerator, and cut up all the herbs we had on hand. Before I knew it, a rather perfect frittata was born.
I find a bowl of egg drop soup to be one of the most soothing and comforting dishes ever invented. You really only need three base ingredients to make it, two in a pinch. And yet breathing in that steamy broth and savoring the first spoonful of silky egg curd, all my troubles immediately fade away.
Meet the side dish that belongs on your breakfast table this weekend, and every weekend. Whether you know them as home fries or hash browns, these breakfast potatoes are just like the kind they serve at your neighborhood diner. They're soft with the occasional crisp edge, studded with onions and bell pepper, and have just a hint of spice.
Phew, it is finally Friday. After a whirlwind busy week of school, after-school activities, work, and writing, Friday night is my night to chill and relax with my family, along with some pizza and wine. And what better way to fuse East and West, than this tandoori chicken pizza?
These simple cream biscuits are a take on the ever-delicious and classic buttermilk biscuits. And just as you'd expect with any biscuit, these are slightly crisp on the outside and pillow-soft on the inside. But what really makes them my go-to biscuit recipe on weeknights is the fact that from start to finish, these cream-based biscuits (no butter!) only take around 15 minutes to make.
