Ann Maloney is a Washington Post Recipes Editor and Food Reporter focused on, in her words, “quick and easy home cooking.” Honestly, what’s not to like here? Her recipe for Quick Lentil Salmon Salad is adapted from Cooking Light and comes together in about the same time as it takes to cook the lentil. It…
Category: Entree
09 May 2023: Inspired by Budget Tuesday: Sauteed Chicken over Spinach
After a short period of travel and a break from cooking, we’ve been a bit lax in home cooking. Last night’s dinner was inspired by a video posted on Jacques Pepin’s Instagram, his regular “Budget Tuesday” offering. I am frequently in awe of Chef’s ability to instruct those of us who are not professionals in…
09 Apr 2023 Sausage Tortellini Soup
Since our New England “spring” has been dominated by wet, rainy, and otherwise chilly weather, this warming soup seemed like a good match. The original recipe comes from Ashley Fehr on her cooking website, Recipe Rebel, and it makes 6 good sized servings. We actually found there were closer to 8 servings so I was…
27 Mar 2023: Turmeric-Black Pepper Chicken with Asparagus
Ali Slagle, contributor to the New York Times and Washington Post cooking sections, developed this easy and exceptionally versatile recipe. Change the protein to something else – pork, shrimp, or tofu for example. Or swap out the veg to one that will cook quickly. Whatever you choose, this recipe will quickly become a repetoire staple….
22 Mar 2023: Charred Cabbage Smothered in Tomato Gravy Over Grits
I was determined that this was going to be the year that I used up the ENTIRE cabbage. And so, I went in search of leftover cabbage recipes. Fortunately, my search took place the day after St. Patrick’s Day when I understand a lot of folks like to boil the heck out of cruciferous vegetables…
18 Mar 2023: Sheet Pan Gochujang Shrimp & Green Beans
This ticked all of the boxes: quick, spicy, used what I had in the freezer (shrimp), and was delicious. Ali Slagle, who is one of the awesome Food Editors from the New York Times, developed this recipe and, as she suggests, it is flexible. Replace the shrimp with tofu to make it vegetarian, or substitute…
07 Mar 2023: SkinnyTaste’s Pasta with Cauliflower
I misread a shopping list item this week ending up with 2 heads of cauliflower instead of one 2-pound head of cauliflower. Oops. With a head of cauliflower needing fairly immediate use, I went searching for a recipe for dinner yesterday that would use items already on hand in our pantry. This recipe from SkinnyTaste…
01 Feb 2023: Smoky Sweet Potato and Black Bean Casserole
There are moments when I wish I had the foresight to set up my gear so that I could photograph the hot food right out of the oven. The image from this recipe would have been high on my list of could-a, should-a photography. Delicious as a left-over, when the original casserole, which was created…
23 Jan. 2023: Tuna Gochujang Noodles
Keeping with one of my New Year’s resolutions, I have been exploring cooking from the items we keep on hand in our pantry. This shift in meal preparation was precipitated by Christopher Kimball’s Cook What You Have, and while it is an adjustment, I’ve found it particularly satisfying to raid our fridge and pantry. We…
07 Jan 2023: Red Curry Lentils with Sweet Potatoes and Spinach
Happy 2023! One of the cooking books I received this year was Christopher Kimball’s Cook What You Have from Milk Street Kitchens. It has really been a game-changer for me in terms of meal planning and food shopping in that, using a roster of about 25 regular ingredients, I’m starting to raid the ‘fridge and…
Four Nights A Week 