Panko Crusted Salmon

I have never reacted to a dish like I did to this one. I basically danced in my chair and praised Jesus for making salmon and panko bread crumbs and all these things. This is from Ina Garten’s Barefoot Contessa How Easy is That? I made one slight addition to her recipe, which I shall tell you … Continue reading

Croque Monsieur

This is one of my favorite sandwiches to make, and they are so easy! The recipe is adapted slightly from Jacque Pepin’s book Essential Pepin. If you want to make a croque madame, use chicken instead of ham. This makes as many as you want! I usually eat two for lunch since they’re sort of small. For each … Continue reading

Tagliata steak for one

This is adapted from Nigella Lawson’s new book, Nigellissima, which is chock-full of Italian inspired recipes. I’ve been wanting to try this one for a few months now and finally got ’round to it. In her book, it serves two, but I used a smaller steak. That’s the only change I made–I kept the marinade and … Continue reading

Spicy Shrimp with Yogurt

I really didn’t want to cook tonight. This was strange, because I had just gotten two new cookbooks for Christmas (Dinner: A Love Story, and The Smitten Kitchen Cookbook) and I’d drooled over their lovely pages over the longish break. I didn’t have time to do much cooking beyond the basics, since I was in a … Continue reading

Sweet and sour pork stir-fry

So, Giant Eagle foiled my kedgeree plans–NO COD–so I made the stir-fry that was scheduled for next Monday, instead, so that I don’t have to worry about the veggies going bad. This is one of my favorite, favorite meals. Fast, easy (although read through the recipe first, so you know what you have to do … Continue reading

French Garlic Soup

Over the past week, I had the cold bug that’s making the rounds. And when you have a cold, what do you want? Soup. At least, I do. I ate the soup I had on hand in cans (which I stockpile for occasions like this), but then I wanted more. So I started going through … Continue reading

Cacio et Pepi

There are many, many ways to make Spaghetti with cheese and black pepper–cacio et pepi. It’s an exercise in statistics, almost: how many combinations are there of pasta, cheese and pepper? A lot. People add butter. They add oil. They add butter AND oil. They add none of those interlopers. I used to use a … Continue reading