Gnocchi is a pillowy potato pasta typically boiled in water like other pastas, but a recent trend in roasting all of the ingredients for a meal on a single sheet pan has inspired a new way to cook them. Shelf-stable or refrigerated gnocchi can be roasted straight out of the package, resulting in a crispy, chewy texture. Bell peppers, cherry tomatoes, red onion, basil, and garlic round out the meal.
During the school year I have zero time to make breakfast, but making sure kids have a good, protein-filled breakfast can make a big difference in their school day.
These egg cups are easy to make ahead of time and reheat in the morning, and because they’re made in individual portions, they can be customized for individual tastes. At their base, they’re nothing more than eggs, milk, and cheese. Add leftover veggies, caramelized onions, jalapeños, or whatever you like for the grown-ups.
Our family’s classic Thanksgiving and Christmas menu is rich. There are tons of carbs, and I’m afraid to tell you how much butter it takes to get the meal on the table. This tangy cabbage slaw is not only quick to put together and sturdy enough to sit for up to 2 hours without wilting, it’s acidity and hint of mustard help cut through the other dishes on the plate.
After years of using the pancake recipe from the red plaid Better Homes & Gardens cookbook I got in college, I decided to look for a recipe that was a little more special. These pancakes are truly fluffy and delicious. The recipe makes a big batch, which is great if you have houseguests, or you can refrigerate leftovers and heat them in the toaster later in the week.
A great strategy for getting dinner on the table fast is to prepare part of the meal in a pressure cooker, leaving your hands free to make one of the other dishes. This well-seasoned pork dish is quick to get into the pressure cooker. While it’s cooking, make some garlic broccolini and rice.
If you don’t have a pressure cooker, try these grilled pork tenderloins.