This is not your traditional lasagna, and I like it even better. It is layered with butternut squash, garlicky spinach, and nutmeg-scented ricotta. Add some browned mozzarella cheese on top, and I’m in heaven. I love this lasagna so much because it is interesting to eat. Every bite can be a little different depending on what you get on your fork. The nutmeg fragrances the entire dish and unites the different flavors, but it is not overwhelming at all. It … Continue reading
Roasting a chicken is a great idea. It is comforting. It is delicious. It is fulfilling (and filling). And the carcass makes a mean chicken stock. Here is my method for making the most delicious, juicy, perfectly cooked chicken. The white and dark meat come out equally as good! Get started by preheating your oven to 450ºF with your heavy pot or baking dish inside the oven. Halve a lemon. Leave one half alone, and cut the other half into … Continue reading
Creating the perfect granola bar (i.e., one that doesn’t fall apart) has been arduous. This recipe is adapted from The Pastry Affair, but that method suggests baking the granola in a large, Pyrex dish. I did that at least four times. The first time, the granola bars came out perfectly! They were wonderful! We ate them all. But I accidentally left out some ingredients, and I was in someone else’s kitchen. When I got back home and followed the recipe … Continue reading