A bowl of pasta can be so simple yet so satisfying. I love the assortment of mushrooms and herbs combined here with fresh tagliatelle pasta and some crisped pancetta. If you’re a pro at chopping veggies and herbs, it will take you less than 20 minutes from cutting board to table (or 30 minutes for slow choppers like me), so it’s a good option on frenetic weeknights or for a quick lunch. Enjoy!
Football fans, I barely know who’s playing tomorrow, but I do know that this Spinach-Artichoke Dip is a Super Bowl of creamy goodness. It’s a lightened version, with fresh baby spinach and peppery arugula, marinated artichoke hearts, Greek yogurt, a dollop of creamy goat cheese, and an herbaceous bunch of parsley, chives and oregano. And it’s all done on the stovetop in a mere 15 minutes, so you won’t miss any plays. Serve warm with lightly toasted bread or pita chips. Happy Game Day!
Luisa Weiss’ memoir, My Berlin Kitchen, contains a number of recipes inspired from around the world that I couldn’t wait to try. The braised leeks were so silky and scrumptious that I was eager to try more from Luisa’s collection. Let me tell you, these spicy meatballs are just what I needed to turn my week around and get my kitchen mojo back. Continue reading