I’ve loved to cook since before I can remember.
Before I started cooking meals on the reg, I tended to make over-the-top indulgences. Once for a Thanksgiving potluck with friends, I made a batch of mashed potatoes with scallions, cilantro, whipping cream, three sticks of butter, a vat of sour cream, shredded cheese, a head of garlic and a whole package of fried bacon.
I’m still pretty embarrassed about that.
Now I gravitate toward recipes that let the natural flavors of the ingredients shine through. I’m all about fresh, seasonal and high-quality ingredients; I try to cook vegetables more often than meat. And to be honest, I’m a little scared of low-fat foods pumped with chemical additives and fillers.
Except McDonald’s. When I’m not up to cooking, I sometimes cave and eat McDonald’s.
Right now because I’m cooking for one, I like to make one dish at the beginning of the week that can be reheated for lunch and dinner for days to come. Join me!
*Could stand alone as an informal meal
Sauces and Condiments
Brownies and Bars
Pies and Tarts
Breakfast, Brunch and Breakfast for Dinner
Odds & Ends