Brussels sprouts are one of my favorite fall vegetables. There’s a large organic farm near my home and they always have baby Brussels on hand this time of year. The smaller size allows them to cook and brown faster in the oven. They are also easier to trim and clean before baking. In this recipe, … Continued
Come to think of it, I have been preparing many different versions of Shakshuka throughout my home cooking career but just called it something else. This version I have here for you can be eaten any time of day, but I prefer to have it for dinner because it contains meat, in this case, lamb. You … Continued
This is the perfect meal for a small crowd and perfect for vegetarians. Delicious roasted cauliflower and tomatoes sauce makes for a great combination of healthy goodness. The best part is, it could be made ahead to give the flavors some time to meld together before enjoying. This recipe is made special using two of my … Continued
With this method, the chicken cooks more quickly and evenly, and all the skin–not just the skin over the breast–gets crispy and browned. Cutting and serving the chicken is easy because the backbone is removed. I’m certain this will be your new way to roast a chicken. You will need a really sharp kitchen or poultry shears … Continued
