Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Mains
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This family recipe reminds me of colder weather: crisp Fall nights, frozen winters, and meatloaf with a baked potato. If our collective memory serves, this recipe came from the Quaker Oats container. While it can be made into individual loaves, which was probably the height of elegance for me, more often than not, one big…
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Growing up, I’m not so sure I was as big a fan of beets as has been the case in my adulthood. Maybe it was because my Dad wasn’t a fan, and we didn’t eat them very often. With kid logic, my siblings and I often joked that we might “hide beets in Dad’s mashed…
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While it would be easy to claim it is too hot to cook today, my better angels took over the decision-making for meal prep. This recipe was part of the plan on food shopping day and with some beautiful looking fresh ingredients waiting to be put to use, how could I resist? Yasmin Fahr, who…
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When making soups, one of the last ingredients I would consider is whole oats. But here in this recipe created by NYT Food contributor Yasmin Fahr, it is the magical ingredient bringing this delightfully lemony soup together. Because I am a subscriber to the New York Times, I’ve gifted the recipe here. To get a…
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Recently, my cooking has been inspired by some genealogical research into my Sicilian family. My sisters and I have been uncovering our family history in Linguaglossa, Sicily and, while the recipes I’ve been experimenting with are not from Sicily, they are rooted in Italy and its culture. This soup, makes a huge pot of green…
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When we were all working or going to school, using a slow cooker – which we always called a Crock Pot – was standard kitchen practice. Two parents coming home after a long workday and a hungry kid, just a little prep the night before and we returned from our respective workplaces to a home…
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After a pretty long break, I’ve broken out my camera and gear and worked on photographing food we make in 2024. Just a wee bit rusty with the lighting gear so this shot was done using natural light. This was last night’s warming supper. Sheet pan dinners are pretty easily assembled and this was no exception.…
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I absolutely love beets in nearly any form, and this spectacular pasta dish, with a sauce made with beets and pasta is one of the tastiest mains I’ve eaten in a long time. Also true: the beautiful red along with pistachios makes for a very festive dish. My subscription to the Washington Post allows me…
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Melissa Clark is contributor and columnist for New York Times Cooking as well as a trusted cookbook author. She has some terrific ideas for cooking – or in this case, not-too-much cooking. I’ve enjoyed many of her creations over the years, and this one is no exception. When the weather is hot and humid, a…
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Recently, G. Daniela Galarza of the Washington Post posted an article (16 Tinned Fish Recipes for Near Effortless Meals) on making use of tinned fish. It intrigued me because I had not considered using tinned fish for anything much at all – tunafish being my go-to. This week, in an effort to expand my repertoire,…
Four Nights A Week 