It's been cold and rainy here lately, and all I wanted today was hearty comfort food. Chicken and rice always fits that bill, especially when slicked with a hearty bit of brown butter. I brightened the whole thing with lemon zest and a squeeze of lemon juice but otherwise, it's just the chicken, rice and brown butter shining away. I'm full, comforted and totally satisfied.
Read MoreA few summers ago, I had pneumonia. It was pretty awful, but I rediscovered a love for both thousand-piece puzzles and homemade chicken noodle soup. Since then, I've been perfecting my recipe, and without further ado, here it is.
Don't skimp on ingredient quality if you can help it. Nothing called for is overly fancy. I find it so lovely that basic things can coalesce into a magical elixir.
This one-pot chicken meal is fairly quick to pull together, can be made ahead, makes great leftovers and just bursts with flavor!
Read MoreOn days when a comfort dinner is needed or simply desired, soup often fits the bill. It warms us when we're cold, soothes us when we're sick. It just feels good going down. I've been on a potato tear lately, craving them all the time and in every which way: mashed, roasted...you get my drift. Next step: soup!
Read MoreUtilizing lobster, avocado and grapefruit, this an absolutely wonderful, elegant starter or side dish.
Read MoreA super-flavorful red chili scented with cinnamon, chock full of beans and easy to make with a number of pantry staples.
Read MoreThis is the quintessential chicken salad! Light, lovely, full of flavor! Make more than you think you need because you'll be thrilled to have leftovers.
Read MoreHerbs! Citrus! Creamy! Flavorful! Healthy!
Read MoreA really terrific way to highlight the flavors of both fennel and Meyer lemon, this recipe came from the NYTimes magazine ages ago.
Read MoreGrowing up in a family with definite Cajun roots, our Thanksgiving and Christmas tables were chock full of incredible food, including rice and cornbread dressings. Dressings are southern versions of stuffings and use rice or cornbread in place of the bread. As with many Louisiana recipes, you start with a saute of the Trinity (celery, bell peppers and onions) and then add to that.
Read MoreI make a very slightly adjusted version of Emeril's recipe because it is just awesome. There are many versions of gumbo but this, to me, is the archetypal LA GUMBO.
Read MoreThis is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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