Grab store-bought wonton skins and have the kids flavor their own crackers (or make them for an easy cocktail party treat). The flavor combos are endless—and so delicious!
It's no secret that I keep a package of all-natural, ready-made crescent roll dough in the back of my fridge as back up. Using it is far from an everyday thing—I call on it a couple of times a year to make these half-homemade Strawberry and Cream Breakfast Rolls and these Ham and Cheese Crescent Rolls for school lunch—but when I crave that pop-n-fresh taste and am short on time, it's the perfect solution. Well, at least if it's dough from Immaculate Bakery. The ingredients list is not perfect and far from homemade, but it's natural and that matters. Not to belabor the point, but I'm going to belabor the point... If you can't find Immaculate Bakery, I really do encourage you to find another all-natural brand (and if you find one, share it with us!). Most conventional brands are packed with crazy ingredients that are not worth it. If you can't find all-natural crescent roll dough, make my ham and cheese muffins instead. Okay, now back to business. (more after the jump)
This homemade cheddar cracker recipe works for everything: school lunch, cocktail parties, play dates, baking with kids, snack time, and more.
I love a pie loaded with inventive ingredients, but sometimes you want just a slight variation of a plain pie.
This simple, elegant baked ziti works for an everyday dinner or a special occasion. Plus, you can make it ahead of time.
These savory make-ahead muffins are super savory and easy to make in batches. This one recipe covers a whole dozen of them!
Who doesn't love a fresh loaf of bread? Thanks to The New Artisan Bread it wont take much to make and bake!
A delicious football Sunday snack to satisfy your bar food cravings.
Babies don’t come with a handbook, but motherhood certainly comes will a million competing ideas of how to “do it right,” especially when it comes to feeding. My “Family Cooking School” series is about helping you master a few basics across my 4 P’s of family cooking—planning, pantry, prepping, and parenting—so that you can become the happy, confident family cook that I know you can be. Today's technique is cooking en papillote, a French cooking method that involves baking ingredients in a parchment paper (or aluminum foil) “package.” Cooking en papillote sounds super fancy, I know, but it turns out to be one of those rare restaurant techniques that is easy to replicate at home. Not only is it simple, but it's also healthy, low mess, and relatively quick. It's pretty much a genius family cooking technique, as long as you know how to do it right. (more after the jump)
Think pie dough is hard to make? Think again! This super simple recipe makes flaky, delicious pie dough—that can easily be made ahead for the holidays—in basically 3 steps. Make a double or triple batch in 20 minutes and pack your freezer with ready-to-go dough that will cut your holiday baking time in half. The holiday cooking season has begun! Well, at least for all of the planners in the house. Not a planner? Guess what: you are now. I'm about to show you how to make holiday baking a whole lot easier with my easy-to-make-ahead flaky pie dough. (video & recipe after the jump)
When I was much younger and just discovering my love of cooking, I stayed away from anything purposely healthy. If an expertly cooked dish called only for healthy ingredients and a light touch, all the better, but I loathed the idea of healthy being the point. People who loved food the way that I loved food embraced butter, oil, cream and cheese and knew how and when to use these ingredients. And if it meant using them in abundance, so be it. The afraid would miss out, but not me. I told you: I was young. As you can imagine, with this attitude, Cooking Light magazine held very little interest for me. Until a dear friend—who loves food—encouraged me to reconsider. She assured me that some of the recipes did, in fact, call for butter, cheese, and all of the good stuff that I refused to strike from my repertoire. And some did not. Either way, the recipes were about achieving great flavor using rich ingredients strategically. I was intrigued. And then rapt. One of my first forays into the Cooking Light archive brought me to a recipe for Baked Pasta with Butternut Squash and Bacon that sounded too good to pass up. It called for bacon. It called for pasta. It called for cheese! It was all in there, thoughtfully considered. I tried it and became an instant devotee. (more after the jump)
I want to write—there's a lot to say—but I'm tapped. (Under the weather, too.) I talked all weekend. To new people. To a big group. To old friends. New ones, too. It was wonderful, but my throat is hoarse and I'm on empty. I'm happy to be home. School ends on Friday, then we go camping (camping!!). I've got to feel better, stronger to face the summer madness which begins in t-minus 5 days. So here's my plan: * Do work, at whatever pace I can manage. * Rest. * Pick up fish to make this simple cod en papillote for a family dinner. I'm in desparate need of a healthy family dinner. (Did I mention that I was in Austin. They sure do love bacon in Austin.) The cupboard is bare but, other than the fish, I have everything else that I need to make this cod en papillote: olive oil, shallots, white wine, tomatoes, lemons, olives, and thyme. Thank god for a well stocked pantry. (more after the jump)