Chicken enchiliada bowl
Hi.
Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
All in Main Courses
A few summers ago, I spent days wandering around Naples, Italy, the world’s pizza capital, in search of the real deal. Pizza is everywhere in Naples and countless pizzerie claim to make the original Margherita, a classic combination of tomato, mozzarella, and basil named after the 19th century Italian queen.
I am fully aware as I start this post that there’s pretty much zero possibility of me getting through it without making at least one ball
I’m not an asparagus person. There’s something unpalatable to me about the stringiness, the taste and the smell that pops up hours – days! – later when you least expect it
Instagram is a wondrous thing. It’s definitely my social media addiction of choice (@leannekilroy)
Look what I did! From scratch! All by my onesie! And it was delicious!
Over the years, the things I’d put on my “last meal” list have shifted. I’ve written here that I’d probably want braised lamb shanks, and I guess that still holds as long as
A labor of love. That’s what this is. How else could you describe a pot pie – usually a thrown-together, rustic affair – that takes all day, at least six pots, and a good dose of fuss? I’ll admit, I’m not usually one for fuss.
It’s early September but NYC is holding on to the heat. If I had my way, winter would be a place you visit, summer would drag on forever and salads for dinner would never go out of season
This is one of those recipes that you have to have on hand. It’s delicious, it’s perfect (better?) as leftovers, it’s quick (especially if you use rotisserie chicken), it’s good for you and it’s comfort like you haven’t needed since the last April frost.
Rarely do I come across something like this cauliflower tart. It sounds pretty innocent — boring even — but tastes like it knows something you don’t. It is Last-Meal-worthy, the sneaky show-stopper at brunch, the one dish that could convince you that vegetarianism might be tolerable.
It’s exam season again here in Law School Land, which means I need lots of food but don’t have lots of time to make it. We’ve got scrambled eggs down to a science and the Thai restaurant’s number memorized. But sometimes we need something more substantial, something to linger over.
Before the beginning of our renovations, which have turned our house into something vaguely resembling a bombed out building, I went on a bit of a cooking spree, surprisingly exactly no one.
In the few occasions each year I find myself far from my husband, I take full advantage.
First of all, I should start off by stating that I never have, and in all likelihood never will, keep Kosher.
If there’s anything having a baby during your first year of law school will teach you, it’s to cook in bulk. (Ok, that’s definitely not even on the list of things it will teach you, but cut me some slack, first sentences are hard.)
