Patatas Bravas

Here is a healthier take on patatas bravas, a Spanish potato dish often served with tapas. These spicy, crispy potatoes are always one of my favorites, so I was really excited when I realized I could make them at home. The potatoes are baked until they are crispy, and then they are tossed with a spicy tomato sauce. My favorite place for patatas bravas in DC is Bodega. Start off by heating your oven to 375°F. Then, dice 1 potato … Continue reading

Yummy Spaghetti Squash

I’ve mentioned before that I have had trouble cooking spaghetti squash. It always came out too crunchy to really enjoy. I cooked it longer this time, and it definitely came out better. It was still a little bit crunchy, but not so much that you’d notice if you weren’t paying attention. It had a nice texture. I think part of my enjoyment also had to do with the fact that I stopped expecting the squash to taste like actual spaghetti. … Continue reading

Maple-Cayenne Brussels Sprouts with Candied Walnuts

If you’re on the edge of liking brussels sprouts, these puppies will push you over into the happily liking camp. I love the toasty, nutty taste of roasted vegetables. Adding in some salty, sweet, and spicy to take them over the top is oh so right. To make this simple but flavorful side dish, preheat your oven to 400°F. Slice a bunch of brussels sprouts in half, toss them with olive oil, and season them with salt and pepper. Roast … Continue reading