Don’t toss it out! It’s still salvageable.
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Monthly Archives: February 2020
10 Easy, Cheesy, Gooey Spaghetti Squash Recipes
Comfort food, but make it veggie. READ MORE…
Cozy Up with This Vegetarian Pot Pie On Cold Winter Nights
The flaky puff pastry crust is impossible to resist.
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Red Wine-Braised Short Ribs Will Remind You Why Your Slow Cooker Is Awesome
Tender, fall-off-the-bone perfection.
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Help! I’m Having People Over for Dinner, but I Don’t Drink. Do I Have to Serve Wine?
Our etiquette columnist weighs in. READ MORE…
The One Thing I Do with *Every* Rotisserie Chicken I Buy
Do you do this, too?
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The $8 Bath Accessory That You Should Be Using in Your Fridge
And lots of us use our fridges more frequently than our showers. (Just saying.)
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This Classic British Dessert Practically Makes Itself
It’s like a messier (and way easier) strawberry shortcake. READ MORE…
Food Waste Is Way Worse Than We Thought
The Wageningen study concluded that the actual number of wasted calories per consumer per day was likely closer to double the original estimates of food waste when they adjusted it based on data around body weight, affluence, and food production. READ MORE…
perfect vegetable lasagna
Here is a theory: There are two types of picky people, those that are totally fine just never experiencing a life with, I don’t know, tomatoes or bananas or pickles or raisins (yes, I’ve read your comments — all of them) and then there is the kind that finds their epicurean limitations to constrict like an uncomfortable jacket they’d love to shed if they could figure out how. I, a lifelong Picky Person, am the latter. Over the years creating and sharing recipes for this site, I’ve embraced so many things I once thought I didn’t like [insert basically half the ingredients in anything here, ever], but it turned out I just didn’t like the way they were usually made.
And now the time has come for me to get over my lasagna issues. What are you saying? you might ask. There are two lasagna recipes in the archives. You love them both! And it’s true. What I have struggled with is what I’d call The Usual Vegetable Lasagna. I want something as bubbling, bronzed, and brick-like as a classic lasagna should be, but I needed to fix a few things along the way.