Raise your hand if you love artichokes! Usually I prepare mine steamed, with a little balsamic mayo for dipping. But this classic Roman-style braising method is quickly becoming a favorite. Quartered and prepped artichokes are braised in white wine and olive oil with shallots, garlic, bay leaves, parsley and mint. The artichokes are served slightly warm or at room temperature, having marinated in their braising juices. A perfect make-ahead dish.
Raise your hand if you love artichokes! Usually I prepare mine steamed, with a little balsamic mayo for dipping. But this classic Roman-style braising method is quickly becoming a favorite. Quartered and prepped artichokes are braised in white wine and olive oil with shallots, garlic, bay leaves, parsley and mint. The artichokes are served slightly warm or at room temperature, having marinated in their braising juices. A perfect make-ahead dish.
Raise your hand if you love artichokes! Usually I prepare mine steamed, with a little balsamic mayo for dipping. But this classic Roman-style braising method is quickly becoming a favorite. Quartered and prepped artichokes are braised in white wine and olive oil with shallots, garlic, bay leaves, parsley and mint. The artichokes are served slightly warm or at room temperature, having marinated in their braising juices. A perfect make-ahead dish.
4.14 / 5 Stars | 68 Reviews
by VLLYBY1
“Surprise everyone with this delicious recipe made with white rice and apples, and seasoned with cinnamon. Goes great with a white meat main dish, and is a nice change from traditional rice dishes.”
Well guess what? It’s spring! The days are longer, the farmers market is about to open, and it’s time for asparagus. So what’s cooking? Does it feel like spring, or are you still enjoying your winter comfort foods? Do tell us what you’re cooking — we’re always so inspired by your weekend plans!
This week we tackled all things dinner: from simple yet delicious chicken thighs to the over-the-top yet glorious superfood baked potato. So whether you’re trying to switch up your weeknight meal routine, or are looking for that perfect dish for your weekend dinner party, you can’t go wrong with these recipes. If you’re looking for something a little lighter for spring try the baked red lentil falafel salad or the quick coconut chicken soup. If you you’re looking for hearty and cozy, the red kidney bean curry with rice is calling your name. Wash everything down with a classic Manhattan from our new budget bar series.
If you’ve been cooking for a long time, you’ve probably left the burner on at one time or another. (I did it once while drying my cast iron skillets.) It’s no laughing matter: a forgotten burner can lead to scorched pans, hands, even a stove fire. That’s why we’re curious about a new product we recently heard about that basically alerts you if you’ve left your burner on.
Day 15: Friday, March 21
Today’s Assignment: Make dinner!
Weekend Assignment: Plan all of your breakfasts, lunches, and dinners for next week
The Cooking Cure: See all assignments so far here
We’re heading into the home stretch of our Cooking Cure, and this weekend is a big one! The goal this weekend is to plan, and to prep, for all your breakfasts, lunches, and dinners next week. That’s 21 meals, including the weekend. Feeling pumped? Nervous? Don’t be — we’ve been building up to this since the start of the Cure. You’ve totally got this.
But for today, how about a reward? Dinner! Make yourself a fabulous dinner tonight and give yourself a pat on the back for everything you’ve done to get here.
