I have always imagined quiche to be an omelet baked in a pie crust, as evidenced by my crustless “quiche” recipe.  Yeah, that’s a Frittata.  A proper quiche is a more airy, custard-like combination of eggs and cream that couldn’t be more different than an egg-heavy frittata.  This recipe is one I typically take to breakfast pot-luck because it is delicious and cheap and meat-less but it is also perfect for a light summer dinner.  Bonus, you can use this recipe to make any type of quiche you can dream up.  Just remember: 3 eggs, 1 cup milk (any kind), and 1/2 a cup of cream.  Use eight ounces of your favorite cheese and two cups of whatever meats or veggies you would like.  The kids like it with 2 cups of shredded ham and American cheese.   Enjoy! Click here for the recipe »

My kids, like most of us, love macaroni and cheese.  My usual recipe calls for boiling the noodles and making a separate cheese sauce, again, too many dishes!  This stove-top version has become my new “usual” recipe and it is so easy you’ll never need to buy another blue box!  Click here for the recipe »

I am still trying to find that weeknight balance.  It pains me to say it, but I think it is somewhere between semi-homemade and ordering take-out.  Not to say there aren’t wonderful meals that can be made between your commute and bedtime stories.  For me it isn’t the cooking, over the years I have learned how to make great, from-scratch food quickly (hint: practice).  No, for me it is the clean-up. Take this delicious, from scratch Caesar salad.  It took a skillet, a baking sheet, the blender, and a salad bowl.  That’s just too many dishes to wash after dinner.  Fortunately, every meal is still a learning opportunity.  I don’t think you need the scratch dressing (good-bye, blender).  If you are willing to toss your own lettuce in bottled dressing then you can also forgo the salad bowl.  The homemade croutons are a must but luckily can be made ahead and kept in the freezer (¡adios! baking sheet).  You are left with a quickly seared chicken breast and one skillet to wash out-not too bad!  Below are recipes for amazing homemade croutons and perfectly seared chicken breasts.  Click here for the recipe »

If you are like me-and chances are, if you read food blogs you are at least a little bit like me-you probably have a stack of hand me down recipes somewhere in your house.  Passed on from friends or family, printed on the internet, torn or photocopied from magazines, these are the “some day” recipes.  The ones that you’ll get around to, yet the stack keeps growing.  My friend Donna gave me her recipe for this dish a year ago.  It is one of her favorites and she makes it frequently but it wasn’t until she brought me some of the finished product that I just had to dig the recipe out and make it myself.

I enjoy fish but salmon can be a little too strong for me.  Recipes like this work so well because it pairs the rich fish with equally strong flavors.  You can grill the salmon  using the marinade as a basting sauce, or pan fry it using the marinade as a pan sauce.  Either way, keep a close eye on it because the sugar in the marinade will quickly scorch.  Click here for the recipe »