For this time of year, when the weather is a perfect 75 degrees and the nights are longer and lighter, how about a fresh springlike salad?
Grapefruits are in season right now, and I’m thinking of ways to incorporate them into just about every meal.
What I love about cooking is that it’s always there for you. Some days, you don’t need it all, opting instead to exist on takeout and your coworker’s supply of gummy bears. Other days, you use it to power through with smart meal preps and healthy work lunches.
And then there are the times when you want an elaborate pasta dish on a weeknight.
Any self-respecting foodie has to make recipe creator extraordinaire Alison Roman’s The Stew at least once. I recently did, and now I’m hooked.
Roman developed this recipe for the New York Times. It soon went viral online, probably for how ridiculously simple it is. It’s equally tasty as a weeknight dinner and a leftover work lunch.
I made a few slight tweaks. You must serve it with lots of Greek yogurt on top. Pita if you have it.
This week’s recipe is inspired by birthdays. Mine! And never one to pass up an opportunity to make a giant spread of food, I made myself some blondies.
My friend helped fund a salted pretzel cake from local baker Wandering Whisk Bakeshop for my celebration. But I wanted to have a couple other treats available at the celebration in case we ran out of cake, or family members with dietary restrictions (or picky palates) wanted something else.
Honestly, it was really just an excuse to bake a lot of things I would never eat myself. And to bust out the sprinkles.