Surprising Summer Combo: Roasted Squash With Chili Yogurt And Cilantro Sauce

It’s basically summer, which means two things: Fresh veggies and fresh herbs. Your gardens burst with abundance; farmers’ markets overflow with options. So why not go crazy?

Sure, you could buy any old greens, chop up some tomatoes and other good-looking finds, and create a salad that’s perfectly healthy and perfectly ordinary. But vegetables can be so much more fun than that, as Israeli-British author Yotam Ottolenghi makes so obvious in his vivid and imaginative cookbooks.

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Meal Prep Magic: Chorizo And Chickpea Skillet With Baked Eggs

Since when do chorizo and eggs have to be breakfast foods? To paraphrase Hitchhiker’s Guide To The Galaxy, time is an illusion; breakfast time, doubly so.

Another game-changer: Alison Roman’s Dining In. The damn cookbook took us months to buy, it was so completely sold out. It’s well worth the wait. Almost immediately we found (and tested) recipes for every possible occasion: Bright salads, hearty pastas, and more. Reading Dining In has changed how we think about cooking.

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Try This: Jamie Oliver’s Chicken In Milk

The first time I made chicken in milk, I was in college. My roommate was constantly introducing me to amazing food, and one weekend she decided to try this particular chicken. I started off a little skeptical: Cooking an entire bird in a pot of milk with lemon and whole cloves of garlic? It sounded strange to me, but once I ate the final product I was more than just a believer.

After making this recipe, I never wanted to make a whole chicken any other way.

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