A recipe for my favorite Middle Eastern baked egg dish, Harissa Shakshuka.
Continue Reading: Pretty. Easy. Tunisian Harissa Shakshuka →
Because fall is all about crisps, I took my classic crisp recipe and gave it a pear and gingersnap slant.
Continue Reading: Pretty. Easy. Gingersnap-Walnut Pear Crisp →
This month’s Pretty. Easy. is a recipe for a super simple Chocolate Banana Pudding Icebox Cake that’d make a great birthday cake.
Continue Reading: Pretty. Easy. Chocolate Banana Pudding Icebox Cake →
A recipe for a classic BLT sandwich made with chipotle-flavored mayonnaise and caramelized onions.
Continue Reading: Pretty. Easy. BLT with Chipotle Mayo and Caramelized Onions →
My recipe for a twist on classic Lobster Rolls with cucumbers and chives.
Continue Reading: Pretty. Easy. Lobster Roll →
A recipe for gingerade (aka ginger tea) that’s my go-to drink for beating the heat.
Continue Reading: Surviving the Turbulence of Life: TSA and Ginger Aid →
So, I’ve got a thing with eggs. I could eat them for any meal, at any time, and any number of ways. There’s a culinary urban legend that the number of pleats in a traditional chef’s hats is directly correlated to the number of ways to cook eggs and, while I’ve never found concrete evidence backing that claim, it’s fair to say there are at least 5 kajillion ways to make eggs.
Continue Reading: Pretty. Easy. Baked Eggs with Wilted Spinach and Salmon →
A riff on my childhood favorite B.R.C. (bean, rice, and cheese) burritos, this bean, quinoa, and cheese taco is a simple recipe that you could pull together for a last minute meal.
Continue Reading: Pretty. Easy. B.Q.C. Tacos →