Sheeta Fajitas just in time for Cinco de Mayo. We love our sheet-pan meals at crunchtime, but seasoning and (crunch)timing is everything. Check out the steps to our chicken fajitas that are so simple and ingredients so few that you’ll have enough time on your hands to make homemade tortillas. Stay with me!
What is it about mom’s cooking that makes it undeniably better? For starters, it means that someone else is doing the cooking. At the heart of it, the best mom food comes from perfected recipes that they’ve served over and again, conjuring memories and nurtured comfort. But mom cooking more than just a good recipe.
What to do with the bounty of vivid, fresh spring produce,a smidgeon of dairy, some crunchy sea salt, perhaps prosciutto garnish? There’s an app for that. And a story.
My apologies for obsessing over the Gjelina cookbook, but when I find a recipe that I leeerve, I have to share it with you. The buzz lately about kale is that it’s all washed up, passé, a has-been, a Norma Desmond, and now the it-superfood is All About Seaweed. Cool or not, we love that kale has found a permanent, even if not a prominent, place in our diets.
In this recipe, kale is more a supporting actor, served alongside crunchy radishes, sweet fennel, garlic crouton crumbs, and ricotta salata- (cheese!) – best ensemble according to the salad actors guild of my table.
For most of us, weekday pancakes aren’t an option. If we were even to go out on a breakfast service limb and prepare any maple-syrupped item, it would be a freezer-to-toaster venture or a box mix + tap water recipe. There’s no big miracle here except that the ingredients are common, you mix them all at once and fry them immediately. In moments you’ll have fluffy, thick cakes loaded with jammy bursts of berries.
