Ratatouille Quiche
This is the summertime version of our very popular quinoa-crust quiche.
This is the summertime version of our very popular quinoa-crust quiche.
Inspired by the Spanish dish of the same name, our migas combine day-old bread, leftover greens, eggs and sausage for a hearty one-pan dinner—or breakfast (but not to be confused with the Tex-Mex version using leftover tortillas or tortilla chips).
Our Winter Shakshuka gives the popular Israeli dish a cool-weather spin with a thick sauce made from roasted butternut squash.
Shakshuka is a hearty dish made with eggs, braised in a thick, spicy tomato-pepper sauce. It's a staple from North Africa to Israel, as a
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
A crispy, succulent take on a classic pommes Anna–only with root vegetables instead of potatoes … think of it as a naked gratin.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you’re feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
Chef Louis Maldonado of Spoonbar here in Healdsburg, and most recently of Top Chef fame, turned me on to rice porridge. I conjured this one up recently and gave it a creamy spin with the addition of coconut milk.
Want to make bread at home? It’s easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
I consider myself a lucky girl for many reasons, one of them being that I have so many way cool colleagues in the food writing
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