Roasted garlic oil is somewhat of a secret weapon in my refrigerator. You know when you read cookbooks written by restaurant chefs and all the recipes have like 3 sub recipes for different sauces? Well this is my sub recipe – the one that takes over an hour to prepare, but makes anything you put it on taste so much more complex. Even if it’s just spreading it on a piece of toast, this garlic confit elevates quick, everyday meals. Once you have it in your fridge you’ll suddenly find so many ways to use it. Read More
Are you looking for a way to seriously improve your salad game? Swapping store bought for homemade dressing is the first thing you should do. The second is making your own croutons.
Ah, finally, something on this blog that can actually be called dinner…
These pita burgers are absolutely delicious and a perfectly unambitious weeknight dinner with flavor that will make people think you worked hard. With essentially 4 steps (mix the meat, mix the sauce, stuff the pitas, and cook) you can pull this one off in about 40 minutes or less if you play your cards right. The best part, though? You can make these ahead through any step and save them for later. You can mix the meat and/or the sauce the night before and stuff and cook when you get home from work the next day. These even reheat really well in the toaster oven so you could make the whole recipe ahead and heat them up later. Read More