I recreated an unforgettable zucchini-blossom pizza I had while visiting family last summer in Italy, made with torn pieces of burrata, savory grilled zucchini, caramelized shallots and lots of fresh basil.
If you’ve got salmon leftovers, you’ve got everything you need to make savory salmon hash as a base for a delicious, high-protein breakfast that you can take to the next level with a spicy dollop of Tabasco sour cream and a scattering of herbs.
A novel thin lasagna that requires no noodle-boiling, it can be made with store-bought ingredients or homemade. And, most important, it delivers a little bit fewer carbs, a little more protein and a double dose of crispy-edged, toasted cheesy lasagna goodness versus a traditional lasagna.
This recipe from a 1904 cookbook is actually kind of great.
Thai-style squash curry is meatless, easy, fast, warm, spicy and satisfying.
The first time I dunked a french fry in ranch, I was with my cousin at the East Anchorage Red Robin behind the Northway Mall sometime in the late ’80s. I didn’t know at the time how Alaska that mouthful was.
I made a bright citrus salad to counter the lame produce and flat gray light of a snowless January.
Growing up, no party was complete without Mom’s hot parmesan-jalapeno artichoke dip, creamy and mouth-tinglingly delicious as a jalapeno popper.
My favorite meal for company right now, which is pretty fast and pretty beautiful, is wild berry jammy lamb.
You can have warming, flavorful dinner on the table in the 20 minutes it takes for the rice to cook.