Whether you call it a wild rice stuffing, dressing, salad, or something else, this easy side dish is perfect on any Thanksgiving table. Here are two recipe variations to choose from, one earthier with mushrooms and pine nuts, the other fruitier with apples and cranberries.
Hello Sunday friends!
I’m glad you’re here. I hope you’re setting into the day with ease. Take some time to just…. not, today. You know?
This week has been remarkably rainy and steamy and I’ll tell you what… it’s not friendly weather for a girl with curly bangs. Nevertheless, life goes on – someway somehow.
The news has been much more weighty than my hair woes and we’ve got a new Supreme Court Justice and a deeply divided country to show for it. The earth is rumbling and heating and still spinning around the stars and here we are mostly trying to do our best about it.
I officially finished my yoga teacher training this week and I cried with pride about it.
I went through a phase this summer where I couldn’t stop making crispy spinach pizza, but I had no plans to tell you about for a couple reasons, the first of which is it’s absolutely hideous. It looks like someone melted Oscar the Grouch onto a pizza dough and little I did improved this, not making it round, nor rectangular, in good light nor light so dim that maybe you wouldn’t notice it at all.
Crispy spinach pizza isn’t its official name (that’s, in fact, The Popeye) but in our household dish names are marketing devices and heaps of spinach are, understandably, a hard sell. It’s not much easier with adults. Yes, I know many of us enjoy green vegetables and volunteer to eat them on the regular, but even as one of those people, I felt nothing but panic and dread the first time I saw this unsettlingly large pile of charred-edge greens and no sign of cheese or any other anchors of joy coming across the room to me at the late Co., and knew I’d ordered all wrong.
People don’t associate French cooking with grilling. But if you go to any neighborhood festival in the summer, out in the countryside, there’s invariably a grill covered with sausages, including merguez, lined up and sizzling away, as well as a broche with something turning on the spit, being lapped with flames, roasting to perfection.
Another thing that people don’t know, including me, was that you can cook baby back ribs in less than 30 minutes, ending up with tender ribs using a grill pan – no fire needed! That’s an especially good thing if you’re a city dweller and don’t have access to a grill, or it’s forbidden, as it is in Paris for safety reasons, which is understandable; the city has been through a number of rebuilds and doesn’t need another one.
The word barbecue in English comes from la barbe à la queue, or, from the beard to the tail, and what you see at those countryside festivals is often a whole beast roasting away, while people hover around, drinking wine, waiting until it’s ready.
Continue Reading Grilled Baby Back Ribs…
If you’re cooking for large groups on a regular basis, there’s a good chance that turning out the same vat of pasta night after night is going to get old pretty quickly. The good news is that we have a variety of more creative dishes that will feed half a dozen people or more, giving you plenty of options. Here are 23 of our favorite big-batch dinner recipes, from steak fajitas to pulled pork sandwiches.