I’ve been cleaning out my cabinets lately and remembered two enormous cans of chickpeas I ordered during the early pandemic when literally everything else was sold out. I can only make so much soup, so I looked up snack recipes and created this variation on roasted chickpeas: Drain and rinse a can of chickpeas. On …
Anyone in my family will tell you that I don’t eat green things. I’m much more likely to dive into a box of Oreos. But I recently decided to make some changes to my diet and include more fresh foods. I watched a YouTube video encouraging one big salad a day and figured I could …
Growing up, Brussels sprouts were the terrible little sour, soggy boiled things shoved to the corner of my plate. It wasn’t until I found Cookie + Kate’s recipe that I fell in love with them. Ina Garten also roasts them. The carrots were inspired by Wolfgang Puck’s Masterclass. He said not to be afraid of really …
My go-to pasta sauce recipe is one 28oz can of diced or crushed tomatoes, a half an onion (any kind), and some butter. Forty five minutes later, the house smells fantastic and I have home-cooked sauce I can serve with any pasta. But yesterday, I had actual tomatoes, multiple onions, and mushrooms. So I made …