Roasted Veggie Hash with Eggs
Conserving and using what we have is key in cooking now. When grocery shopping, which we are keeping to the absolute minimum, we look for food that has a longer shelf life. White and yellow potatoes, sweet potatoes and onions are very versatile and keep for a long time, as do eggs. We had some Brussels sprouts on hand that needed to be used so I made a roasted hash and topped it with scrambled eggs for me and fried eggs for my husband.
Delicious Buttermilk English Muffin Recipe
Learn how to make the best homemade buttermilk English muffins with a subtle tang and perfect texture, and explore the history of English muffins, from Jane Austen’s Persuasion to the “Muffin Man” nursery rhyme.
Lemon Asparagus Risotto
Slow Food at its Best There’s something meditative about making risotto. Unlike other dinners that invite multitasking, risotto asks you to slow down and stay present. Stirring, watching, adjusting, it’s a quiet ritual that turns simple ingredients into something rich...
Browned Butter Cherry Bars
Rich, simple, and irresistibly buttery with a burst of cherries in every bite There’s something incredibly satisfying about a recipe that’s easy to throw together, yet feels like a special treat. These Browned Butter Cherry Bars are exactly that. They strike the...