And now, ladies and gentlemen, I proudly present the next contender in my happy lineup of drab-looking-but-crazy-tasty soups. Oh, what’s that you say? The soup doesn’t look half bad with those perky green bits on there? Well, those are little kale specks that I sprinkled on for the photo because I had no dill or parsley in my fridge. For you, friends, a splash of color, since I have a feeling that all-brown soups, even if deserving, are not adequately appreciated by the food-blog-reading public. (Oh, I crack myself up. It’s hard to take my perceived obligations as a food blogger seriously sometimes. Most times. I mean, I can’t even get into Pinterest.) And those little green specks just scream, “this soup is deserving!”…don’t they? (Do they?)
The only thing I like better than a one-pot meal is a one-pan meal, where instead of continual fussing over the stove you can just toss your pan in the oven and then go about your business (mostly) until dinner is served. This, as you may have guessed, is such a meal. Continue reading →
This is a dish that a friend first made for me and now I make it for friends. It’s fancy-looking but easy enough for quick weeknight cooking. Serve it with a nice salad and a dinner is ready in half an hour.
The big flavor here belies the ease of preparation, though. That’s always the best kind of recipe, wouldn’t you say?
In fact, I should ask all of you, my favorite home cooks: what’s your favorite little-work-big-reward recipe?Continue reading →
Is it wrong to tell you, right off the bat, that these enchiladas–any enchiladas, really–are just an excuse to eat that sauce we made yesterday? We loaded them up with good toppings, too–avocado, sour cream, a fried egg…what? You don’t top your enchiladas with a fried egg? It’s high time, I tell you.This dish has all the flavor of good Mexican food without the fussiness of individually-rolled enchiladas. Continue reading →
Welcome to Emmy Cooks! You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are May, June, and July). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
Think of these as a convenience food.
I know you can buy frozen french fries, but honestly, a potato is pretty convenient all by itself. Chop a pound or two into batons, toss them with oil and salt, and roast them in a hot oven while you make the rest of dinner. You’ll have to hurry, though, because they’ll be ready inside half an hour and you’ll want to eat them hot.Continue reading →