Leo loves mushrooms, but I am not a fan, so I had no idea how to cook them. He has so few favorite foods and I don’t want to turn him off of anything by cooking it badly, so I had to learn. According to Fine Cooking, sautéing mushrooms over high heat evaporates their moisture quickly so they brown nicely and are flavorful. These mushrooms are easy to make alongside dinner and have, so far, been a hit.
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.
We’ve been trying to widen our range of green vegetables as well as looking for any excuse to use Sichuan peppercorns, so this recipe has become a favorite. It’s really fast and easy, and cabbage keeps in the refrigerator forever, making it a good recipe to have on hand.
My family has roots in the South and dinner at my grandmother’s house always included platters of butter beans, fried okra, and yellow squash. As a kid I wasn’t very adventurous when it came to veggies, and squash was no exception, partially due to the amount of liquid the cooked squash gave off.
While making squash recently I started with Tanya’s recipe and then added butter and blasted the squash with heat, resulting in a thicker dish that was really delicious. I’m now looking forward to making squash again!