Baked Mac n' Cheese, Revisited

A little less than a year ago, I posted this recipe for Mac n’ Cheese. The technique of cooking the pasta in the béchamel sauce was new to me and so appealing for cutting down on dishes. It reliably gave the baked Mac n’ Cheese a wonderful texture too, something that had eluded me with other recipes. Now my Mac n’ Cheese comes out the same every time and just the way I like it. I found this recipe, and I’ve stuck with it very happily.

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Recipe Technique Revelation: Half Baked Harvest's Mac N' Cheese

I love mac n’ cheese. (Who doesn’t?) My one quibble, though, is that my favorite recipe always seems a tad fussy to make on a weekly basis. Not sure what it is. Just one too many steps? The sense that if I didn’t follow the method, I wouldn’t end up with as tasty a dish?

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Breakfast week! potato feta scallion (or what you wish) Frittata

I love frittatas. They seem fancy, even though they are easy to whip together, taking just a little longer than regular fried or scrambled eggs.  They make a great breakfast, but are more than suitable for lunch or dinner too. They are economical, easily vegetarian or milk free, and, best of all, adaptable to whatever you have on hand.

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Using Leftover Egg Whites

The three of us often have been in the position of making a recipe that uses only part of an egg. We've been in both situations: either having way too many egg whites to deal with or an abundance of yolks. Here are some recipes most of which we've used and recommend -- just in case you find yourself in a similar predicament!

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White Bean & Spinach Soup

A while back, I got an issue of Real Simple in the mail that included a 4-week meal plan. I had been in a bit of a meal slump at the time, so the idea of having someone else plan out my menu for the month was something I embraced with full force. 

Some of the meals turned out to be duds, or just plain old unspectacular. Other meals have worked their way into my staple recipes, surprising me by their ease of assembly and fantastic flavors. This White Bean & Spinach Soup is one of those recipes.

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Burritos smothered in Green Sauce

In high school, we had a subscription to Bon Appetit and my mom would menu plan based on the recipes in that month's issue. This method of menu-planning happily led both to some very exotic dinners and to the discovery of some of my favorite recipes, recipes which I return to again and again.  

But four and half years ago I married a man from Colorado who, although appreciative of the finer things in life, really just wants to eat meat & potatoes. After laughing at the kinds of food he would request (hamburger gravy, for instance), I eventually broke down and gave the simple fare a try. Wow. There's no denying how comforting and delicious it can be. 

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