Need an easy, satisfying (and incidentally, vegetarian) weeknight dinner recipe that will also use up some of that summer squash you have lingering about the kitchen? This recipe from Mark Bittman is just for you.
At some point, we’ll build an outdoor wood-fired pizza oven, and then we’ll cook all our pizzas in that, and become quite chubby and happy. But in the meantime, cooking pizza on the grill is a great way to get a delicious chewy, charry, smoky crust. It’s also a wonderful way to spend a leisurely evening outside, drinking summery wine, admiring the garden, and dining by candle light.
When you’re having guests over for dinner, it’s so great to have something easy you can make in advance. We had friends over for a little dinner party last weekend, and served up this vegetable-packed lasagna. The swiss chard nicely complemented the mushrooms and onions, making for a wonderfully spring dinner. Mark Bittman’s no-knead easy bread made a nice accompaniment.
These cheese and chicken enchiladas are an easy weeknight dinner. Or, make a batch in the evening and have lunches for the week. Either way, they’re warm, filling, and delicious.
When we saw this recipe in Sunset magazine, with its jasmine tea broth and fennel and carrots and onions and soba noodles, we thought it would be a unique, delicious meal. And, we were not disappointed by our steamy, warm bowls of delicious soup. This will be a regular in our rotation. The tea is from Kuan Yin teahouse in Wallingford, which we highly recommend for finding unique teas.
Black bean soup is easy to make, even using dry beans, if you use the quick soaking method. This recipe cooks the beans three times, adding in lots of flavors along the way.
Every time we take a trip down to Portland, we eat breakfast at Kenny and Zuke’s Deli at least once. It’s a great place for kugel or bagels or latkes, and it’s a great spot to sit and look out the big windows and people watch on the sidewalk.