When it comes to comfort foods, chicken pot pie is right near the top of my list. I love the creamy filling, loaded with roasted chicken and veggies, and the crisp, buttery pastry topping. The only problem with chicken pot pie is that it takes quite a bit of time to make, largely …
Homemade pasta is something that I make every once in a while and it is a treat when I do. Like baking homemade bread, it can be a time consuming and messy process that you don’t always have the time or energy for. You can always use dried pasta, but …
When you think of pesto, you probably think of a basil-heavy green sauce made with pine nuts and garlic. This is indeed a pesto, and it is probably the most common type of pesto out there. What you might not know is that these ingredients do not define “pesto.” The name “pesto” …
I am a big fan of the Baker’s Edge pan, which I have had for a number of years and use frequently to make bar cookies and cakes (especially coffee cakes). I don’t use mine for savory dishes, but it turns out that the design was very popular with …
Lasagna is one of those dishes that seems like it is going to be tricky and time consuming to make, but is actually quite easy to prepare. It makes a big batch, so it is a great dish to make to feed a crowd, but it is also a good option for …
When I was a kid, macaroni and cheese was one of my favorite dinners. I suspect that there are lots of former kids out there who would say the exact same thing. Everyone has a different “type” of macaroni and cheese that they favor. I know some people who like it go …
I always make too much spaghetti when I cook it for dinner. In fact, I always make too much pasta of any shape. In an effort to control the problem, I used to try and measure out how much pasta I was using with a scale or a measuring cup, but since …
 You can’t really go wrong with a cookbook from America’s Test Kitchen. Even if their personal preferences aren’t quite identical to yours, the recipes are practally fail-safe and they are very, very well thought out. One of my current – or perhaps I should say “still” as the book has been …
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