Every so often I write a recipe that completely changes the game for me. A recipe that makes me proclaim to the void and all the gods, old and new that this will be my legacy. And let me tell you, managing to make crispy but oh so tender brussels sprouts that taste like the classic ground beef tacos you had as a kid is that moment.
And the process is simple: just drop the bad boys in the fryer for a few minutes and absolutely coat them with a super easy and basic homemade taco seasoning blend and that’s that on the sprouts. Then to top it all off I find the lemon-lime dip so fun. When you hear lemon-lime it takes you back to thinking about Gatorade, candy, fruit snacks, etc. But in all actuality it packs plenty of zing and coolness from the yogurt to cut through the spicy and semi-charred flavor of the sprouts. Every time I make this I’ll take a sample sprout to see how I did, and then I just keep going and going.
In an almost Garfield level consistency my boyfriend and I crave lasagna. Do I really need to explain why??? I’m no stranger in trying to find slight ways to “health up” lasagna. But I wanted to take it even farther. So I came up with this version that promises no carb bombs or meat sweats.
Instead of a classic bolognese I made a mushroom ragu to give that meaty texture and flavor, and swapped out noodles with layers of roasted eggplant. The end result is kind of like eggplant parm meets lasagna. And. Im. Am. Into. It. And the best part? Despite eating a bowlful I still feel ready to take on the world, or in this case my house cleaning.
Ever since I was little Hanukkah was always my favorite holiday. While all the kids I went to school with (I was the only Jew) thought I loved it because they assumed it meant eight days of presents. One, no way that was happening. Two, presents are cool, but honestly my favorite thing about Hanukkah was getting to shove my mom’s latkes into my face as fast as possible.
For those who have never had a latke picture this: The ultimate hash browns that are crispy all the way around, but with a slight fluffiness like a pancake. They’re perfection. Like almost all of my mom’s cooking she didn’t really have a set recipe for me, but she gave me her advice and I have done my best to create a working recipe. I’ll always think my mom’s can’t be beat, but at the same time these are really damn tasty! Traditionally they’re topped with either ketchup, sour cream or apple sauce.
Anyone who has attempted to be halfway healthy has learned that cauliflower is a miracle vegetable. Floating around the internet you can find recipes for cauliflower pizza crust, cauliflower bread, and other types of witchcraft. But did you know that you can use cauliflower as a thickening agent in sauces and gravys instead of a roux? Because you totally can!
That’s the magic to this recipe. You get all the warmth and gooiness of a bacon mac and cheese (cooking the cauliflower in bacon grease doesn’t hurt), but you’re also doubling down on the veggie goodness. Is it the healthiest thing on the planet? Not quite. But can you feel relatively guilt free about this? Of course! It makes an awesome side or main dish.
Whenever my boyfriend and I go out and see spinach and artichoke dip on a menu we have to get it. We’ve had it almost every way a person can have, but one day I had the idea to put it somewhere we previously never dared dream to, on a pizza.
When I was a kid my mom made lasagna pretty frequently. But something she never did was put meat in it. I didn’t even know meat in lasagna was the norm until I reached adulthood. Because of that classic meat lasagna feels a bit…superfluous.
There was a time a few years ago that I was broker than broke. Like try and sell everything you own broke. During this time I had to rely (even more heavily than usual) on pasta. On top of that it was definitely a no ingredient left behind situation.
Although the rain all of this past week might suggest otherwise, we are finally entering summertime! Gastronomically one of the best parts about the warmer months is tomato season. Tomatoes are easily one of my favorite ingredients to cook with, and this pasta dish is a celebration of just that.
Hot take: creamy/zesty Italian salad dressing is gross. I have seen it on lettuce, on pasta, even as a marinade for chicken. None of these options bring a smile to my face. On top of tasting weird these dressings also have way more sugar than anything going on a salad should ever have.