Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Entree
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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…
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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.…
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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…
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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…
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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…
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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…
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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…
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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…
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Zainab Shah, is among other accomplishments, a food contributor to the New York Times. This easy, weeknight recipe is among the many she has contributed to the Times and other publications as well. The combination of warming spices and the easy prep make this one a definite keeper! Sheet-Pan Fish Tikka with Spinach Zainab Shah…
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Sometimes the Fall rollercoaster gets the best of me, but last night I hopped off and opened up my trusty and well-loved 1977 edition of the Moosewood Cookbook by Mollie Katzen for a little cuisine inspiration. As usual, it was right there for the taking. The spicy mixture of sauteed sweet peppers, onions and garlic…
Four Nights A Week 