Roasted salmon is part of our weekly rotation because it’s easy, everyone in the house likes it, and we’re really comfortable making it. This is the first recipe we’ve found in a while that’s been easier, faster, and more delicious than anything already in our wheelhouse. Serve it alongside broccolini or kale and rice or farro.
Recipe from NY Times Cooking.
Not to go into too much detail on a recipe site dedicated mostly to delicious food, but my scalp really bothers me. I was excited to stumble on this recipe for a DIY sugar-based scalp scrub that helps remove build-up and soothes the itchies.
Recipe from Byrdie.
I’m trying to eat more greens, more beans, and less meat. This warm, hearty dish is a delicious way to get collard greens on the table.
Recipe from Food 52.
I was drawn to this bean-based dip thinking it would be healthy, but realized how decadent it was after liberally brushing the crostini in butter and blending the copious amounts of olive oil and grated cheese into the dip. I’ll try to lighted it the next time I make it, but for now just consider it a luxury.
Recipe from Food 52.
Guy’s birthday was dampened this year not only by the global pandemic but by a historic week-long winter storm that many Texans weathered without heat, electricity, water, and groceries. We were lucky to have power and food, but had to boil all of our water and deal with a back injury. Once on our feet again a week later, we celebrated his birthday with an old friend and barbecue on the patio, alongside this tiramisu. It was so good even our dog Oscar stole a bite or two.
Recipe from NY Times Cooking.
Dried beans are budget- and pantry-friendly, and we probably all have stashed more of them this year than usual. This dish based on onions, celery, carrots, rosemary, and red wine, amazingly reminds us a lot of our favorite beef stew. Though it does contain bacon, it’s still more plant-foward and planet-friendly, making it a great alternative when you need a bowl of comfort food on a cold evening.
Recipe from NY Times Cooking.
Compared to the effort of rolling out and cutting biscuits, these scones are a cinch. Once the dough is mixed, you just shape it into a circle and cut it into wedges. The buttermilk makes the scones tender, and the cheddar cheese and crab seasoning makes them delicious.
Recipe from Tide and Thyme.
This veggie-centric, warming, hearty dish is perfect for cold winter evenings.
Recipe from Little Spice Jar.
I love brownies but always feel like I over- or under-bake them. These cookies always come out perfect.
Recipe from Smitten Kitchen.
While trying to learn how to make collard greens I found a vegan recipe from Divas Can Cook. I had every intention of making the recipe vegan, until I realized I didn’t have any smoked salt. After looking for a good substitute (liquid smoke, Bragg’s liquid aminos, etc.) and coming up short, I realized that the best substitute I had was…bacon.
The collard greens were delicious, and someday I plan to make the vegan version, as well.
Recipe adapted from Divas Can Cook.